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Dancer at GKA. Music Theatre Enthusiast. Vegetarian. Aspiring Vegan. 20.

Happy Birthday Sarah Lamb!

royalballet:

Today, October 17, Sarah is turning 34! Happy birthday to her!

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(via pirouette-arabesque-fouette)

— 5 days ago with 362 notes

frickurie:

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I WILL NEVER NOT LAUGH AT THIS

(via pacific-ryn)

— 2 weeks ago with 8879 notes
sometimes-im-a-ballerina:

vlada zakharova and david motta soares, la fille mal gardee pas

sometimes-im-a-ballerina:

vlada zakharova and david motta soares, la fille mal gardee pas

(via etoilesduballet)

— 2 weeks ago with 24 notes

earloffabulousness:

When i was little i wanted to grow up to be a disney princess but im pretty sure i just became Yzma 

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(via pasdedalek)

— 2 weeks ago with 400226 notes
passionatedancing:

balletnomore:

yoiness:

Svetlana Zakharova and Alexander Volchkov, “Diamonds” from “Jewels” (George Balanchine), Bolshoi Ballet
(c) Philippe Jordan 

I think i’m going to create a tag just with THIS specific tutu from bolshoi diamonds.it’s so goddamned pretty i already have like a thousand photos of it in my blog

THE DETAIL

The supporting leg, though.

passionatedancing:

balletnomore:

yoiness:

Svetlana Zakharova and Alexander Volchkov, “Diamonds” from “Jewels” (George Balanchine), Bolshoi Ballet

(c) Philippe Jordan 

I think i’m going to create a tag just with THIS specific tutu from bolshoi diamonds.it’s so goddamned pretty i already have like a thousand photos of it in my blog

THE DETAIL

The supporting leg, though.

(via verymaryanna)

— 1 month ago with 1096 notes

catsickles:

airedmania:

brownandwhat:

Vine - Sadia Arabia

Ooooooh the double standard…

WELP.

why have i never made this connection before

(via lardbyron)

— 1 month ago with 99993 notes
thyartismordor:

amifunnyyetor:

suitsandorcleavage:

condoleezza-ricearoni:

pie-sandwich:

Insomnia

whoa

I’m bothered by how the outlet and plug don’t match

thats the point of the piece. she has insomnia so she cant “plug in” to sleeping. 

this is fucking perfect holy fuck

thyartismordor:

amifunnyyetor:

suitsandorcleavage:

condoleezza-ricearoni:

pie-sandwich:

Insomnia

whoa

I’m bothered by how the outlet and plug don’t match

thats the point of the piece. she has insomnia so she cant “plug in” to sleeping. 

this is fucking perfect holy fuck

(Source: pianouran, via thelittlemerballerina)

— 1 month ago with 403267 notes

daiyeh:

itsaskpeightonuniverse:

daiyeh:

whats rly cool is that 7th graders are terrified of me

I’m in 7th and I’m not afraid of you asshole

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(Source: kiaito, via thecliffordshow)

— 1 month ago with 52328 notes
ouchpouchsaywhat:

A young Sylvie Guillem.
Forever and ever, this goddamn woman..

ouchpouchsaywhat:

A young Sylvie Guillem.

Forever and ever, this goddamn woman..

(via verymaryanna)

— 1 month ago with 555 notes

the-exercist:

Buffalo Tofu Wings from Oh My Veggies:

Ingredients

Creamy Ranch Dip
  • 1/2 cup raw cashews
  • 1/4 cup hot water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 teaspoons white miso
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons fresh chopped herbs (I like parsley and dill, but whatever you have on hand works!)
  • Salt and pepper, to taste
Buffalo Tofu Wings
  • 1 (14-ounce) package extra-firm tofu, frozen and thawed, then pressed for at least 30 minutes
  • 1 tablespoon cornstarch
  • Pinch of salt and pepper
  • 2 tablespoons grapeseed or olive oil
  • 1 tablespoon melted coconut oil
  • 2 tablespoons Frank’s Red Hot Sauce
For serving
  • Celery sticks

Instructions

Make the ranch dip:
  1. Combine all ingredients through onion powder in the smallest bowl of a food processor or high speed blender. (Note that if you don’t have a high speed blender, you’ll want to soak the cashews for a few hours.) Blend until smooth, stopping to scrape down the sides, and add more hot water if needed, a tablespoon at a time. Stir in the herbs and season to taste with salt and pepper. Refrigerate until the wings are done.
Make the wings:
  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  2. Cut the tofu into 6 slices, then cut each slice in half lengthwise so you have 12 sticks. Place the tofu sticks in a shallow dish and sprinkle them with cornstarch, salt and pepper. Gently roll them to coat—they’ll break easily, so be careful!
  3. Heat the oil in a large skillet over medium-high heat. Place the tofu wings in the skillet and cook them on each side until lightly browned and crispy, 3-5 minutes on each side.
  4. Transfer the tofu to the baking sheet. In a small bowl, whisk together the hot sauce and coconut oil until the oil is fully incorporated. Drizzle the sauce onto the tofu and gently toss to coat. Bake for 10-15 minutes, turning over halfway through cooking time, until the tofu is crispy.
  5. Arrange the tofu wings on a plate with celery sticks. Serve with additional hot sauce, if desired, and ranch dressing.

(via backonpointe)

— 1 month ago with 386 notes