This is a photo of my tattoo before it was finished, but it is all colored in and healed now. Sadly, I only have a webcam and the quality wouldn’t be that great for this page if I took a shot of the whole thing right now. The clock in the tattoo represents my birth date, 4/23. The idea of the clock being a heart is for me to remember to love myself before anyone else (hence the birth date). The flowers were just an addition because I liked the idea and my artist did an amazing job with blending the colors. Done by Jason Ante.
(Source: fuckyeahtattoos)
This is my Alice in Wonderland tattoo. It’s my favorite book and the cheshire cat happens to be my favorite character.
(Source: fuckyeahtattoos)
Before I posted this I was going to say “Two things I live and die by” and now that I noticed the NHL logo I will say these are three things I die by. But being serious now….I live by these every day of my life, as should everyone :).
Submitted by s4mmich.
(Source: fuckyeahtattoos)
Unlike many other octopuses, the blanket octopus does not use ink to intimidate potential predators. When threatened, the female unfurls her large net-like membranes that spread out and billow in the water, greatly increasing her apparent size.
(from Wikipedia)
(Source: voiceoftheocean)
My favourite of my tattoos. :) Done by Musa at Tribo Tattoo, Praque.
(Source: fuckyeahtattoos)
Chocolate Cake w/ Blackberry Frosting!
Difficulty: ★☆☆☆☆ (Easy)
Yield: Around 12 Large Slices
Ingredients:
For the Cake
- 2 c sugar
- 1 ¾ c all-purpose flour
- ¾ c cocoa
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 c milk
- ½ c vegetable oil
- 2 tsp vanilla extract
- 1 c boiling water
For the Frosting
1 c unsalted butter, room temperature
½ c seedless blackberry jam
4-6 cups powdered sugar
Directions:
For the Cake:
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For the Frosting:
- Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes.
- Gradually add powdered sugar until you reach the desired consistency.
- To assemble a layered cake, cut in two however you like. Spread a layer of blackberry jam along bottom layer. Place the second layer on top. Decorate with blackberry buttercream frosting.