It's sondra, high school senior class of 2013 baby. music, coffee,tea, ciggarettes, photograp and women are wat run my life for the most part. follow me and ill follow back if i like blog.
People:express your feelings
People:let them out
People:it's not good to hold it all in
Me:*expresses feelings*
People:whoa calm down
People:quit exaggerating
People:get over it
Notes
62361
Posted
3 weeks ago

The Tale of Despereaux by Kate DiCamillo  (via kirilakkuma)

(Source: words-you-love, via dayswithsummer)

There is nothing sweeter in this sad world than the sound of someone you love calling your name.
Notes
18394
Posted
3 weeks ago

She think I need her permission lol. You funny .

Posted
3 weeks ago

Fuck this shit

Bout to be single sondra again.

Posted
3 weeks ago
Look at my but ;)

Look at my but ;)

Posted
3 weeks ago
thevitalquietlife:

ivoury:

hiraethphantomhive:

laylacon:

If you don’t reblog this, I’m judging you.



of course

Forever reblog - i’m always here for my followers and those that just view my blog.

thevitalquietlife:

ivoury:

hiraethphantomhive:

laylacon:

If you don’t reblog this, I’m judging you.

image

of course

Forever reblog - i’m always here for my followers and those that just view my blog.

(via lifehasitsupsanddowns)

Notes
199659
Posted
3 weeks ago

How I cross a street

sodamnrelatable:

I don’t look both ways, I just walk.

image

When a car comes I think to myself, “you got brakes. You hit me I get money.”

image

(Source: dewsters)

Notes
202918
Posted
3 weeks ago

fruit-loop-vegan:

Roasted Veggie Guacamole
Author: Jackie of Vegan Yack Attack
Recipe type: Appetizer, Snack
Prep time:  20 mins
Cook time:  20 mins
Total time:  40 mins
 
Not your typical Guacamole, this dip is filled with roasted veggies that bring a caramelized sweetness to its fresh base.
Ingredients
  • 1 C. Red Onion, Chopped
  • ¾ C. Red Bell Pepper, w/o Seeds and Stem, Chopped
  • ¾ C. Tomato, Chopped
  • ½ C. Corn Kernels
  • 3 Tbsp. Fresh Jalapeño, w/o Seeds and Stem, Chopped
  • 3 Garlic Cloves, Sliced
  • 1 tsp. Melted Coconut Oil
  • 4 C. Avocados, Mashed
  • 2 Tbsp. Fresh Lime Juice
  • 2 Tbsp. Fresh Cilantro, Minced
  • Salt & Pepper
Instructions
  1. Preheat the oven to 375ºF and get a small baking sheet out. In a large bowl, toss together the red onion, bell pepper, tomato, corn, jalapeño, garlic and coconut oil, along with a couple shakes of salt and pepper.
  2. Spread the veggies out on the baking sheet evenly and roast them for 18-20 minutes (make sure that they do not burn).
  3. While the veggies are roasting, use the same large bowl to mash together the avocados, lime juice and cilantro.
  4. Once the veggies are done roasting, add them to the avocado mash and stir together thoroughly, even mashing them together a bit.
  5. Season with salt and pepper to taste and set in the refrigerator to cool for 30 mins. This also helps the flavors meld together. Serve with fresh jicama sticks or your favorite organic tortilla chips.

(via peterwent)

Notes
16
Posted
3 weeks ago