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quarter-quirrell:

nargles4life:

karasgis:

Ginny Weasley & Tom Riddle

I thought it was really cool and kinda cute until I realized it was Ginny and Tom, then it became horrific. I love it.

This is BY FAR the best fan art I have ever seen. You don’t realise what it is until you properly look at it.

(via hythe)

Source: alteregoiki
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necessary:

groans:

RIP

1876 twas a great year

(via faerieincombatboots)

Source: twitter.com
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buckybarnesing:

you ever see a thing that just makes you cackle? x

(via beaconchills)

Source: buckybarnesing
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obfuscatingdeity:

qoyqoyi:

cinematicnomad:

apparently e.l. james called former child star mara wilson (matilda) a “sad fuck” for critiquing the 50shades books a while ago and now there’s a feud. i love it.

this gives me hope.

mara wilson is also the faceless old woman who lives in your home, so you know she’s got your best interests at heart

(via halfhardtorock)

Source: cinematicnomad
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hylianears:

micdotcom:

Canadian music festival takes huge step against Native appropriation

Follow micdotcom 

From their announcement:

For various reasons, Bass Coast Festival is banning feathered war bonnets, or anything resembling them, onsite. Our security team will be enforcing this policy.

We understand why people are attracted to war bonnets. They have a magnificent aesthetic. But their spiritual, cultural and aesthetic significance cannot be separated.

Bass Coast Festival takes place on indigenous land and we respect the dignity of aboriginal people. We have consulted with aboriginal people in British Columbia on this issue and we feel our policy aligns with their views and wishes regarding the subject. Their opinion is what matters to us.

(via blackmagicalgirlmisandry)

Source: micdotcom
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girly-fanatic:

reichenbackdatassup:

wow my brother was telling me this joke and he said

"if you’re fighting with a woman and she pulls a knife on you, just pull out the bread and cheese and meat and her womanly instincts will kick in and she’ll just make you a sandwich"

then all of a sudden our mom emerges from the kitchen holding a huge ass knife and she approaches my brother asking “sorry what was that?” and he started screaming

100000000 points to mom.

(via mywordsaregolden)

Source: spockdarlin
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allthateverwasorwillbe:

Foraged bounty (by Heart felt)
mushrooms pears plums and yarrow

(via thedruidsteaparty)

Source: Flickr / teatodtoad
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Answer
  • Question: Hello there, Hedge. I'm currently entering into my first foray with at home wine making. I'm starting with a small batch that is strawberry/plum based with a little citrus and ginger I had lying around (because I'm terrible and can't be bothered to follow a recipe. But that's okay, I'm sure I'll end up with fruity vinegar a few times during the learning process.) To the point, though, I was wondering if you had any tips or tricks you might be willing to share with us beginners? - leralei
  • Answer:

    hedge-walker:

    For sure! It’s been a while since I’ve talked brewing, wow!

    1) Sanitation: You’re going to end up with vinegar or mold a lot faster if you aren’t sanitary. You have to be far more sanitary with wine or beer making than with cooking. I quick hand wash isn’t going to cut it. All your fruit should be washed thoroughly, your hands washed, towels completely fresh from the laundry (or better yet use wet naps if you can), and you have to sanitize your sinks, counters and all tools that come in contact with your wine ingredients including measuring cups, knives, etc with a 5% bleach solution or a sanitation solution such as san star for 5 minutes.  

    Not that sounds hard, but it’s not. Get yourself a cheap-o spray bottle or recycle a clean one from like Windex or some shit and mix together your san star or 5% bleach solution and pour it in there. Now instead of soaking your bath tub full of bleach and cooking supplies you can just spray the stuff, let it sit and wipe it down after five minutes.

    2) Experiment, but understand how the process works. At first, learning about alcohol content equations, tannins, back sweetening, and other concepts of winemaking is really off putting. I know. But those things come naturally over YEARS of brewing, not something you are expected to know right out of the gate. It’s good to throw things together and see how they work. It’s not always fun to not have things turn out, however you learn so much more through the process than from a book.

    3) But don’t overlook procedure-Some times are just smarter to learn from the get go:

         a) Always use an airlock. They cost less than $3.00 most places. Putting a balloon with a hole in it or, god forbid, a cloth over your wine is not going to work no matter where you read it. Airlocks allow carbon gasses produced by your wine to escape without allowing oxygen in. Oxygen is the key ingredient in oxidation in wine, also known as vinegaring. If you use a cloth over your wine you are making vinegar, end of story.  The balloon will work for a the first few weeks while your wine is actively fermenting, but once fermentation settles and the balloon deflates it will allow air in. Don’t think you can just screw on a lid at that point and call it a day. That’s how you get a bottle bomb. Small amounts of carbon gas still are released up to months after initial fermentation and nothing is going to stop it. A tight seal is a good way to say bye-bye to your wine.

         b) Use wine yeast. I don’t care how those hippies on the internet are making wine, mashing fruit and “letting nature take it’s course” is a sure fire way to end up with mold fruit on your counter. That’s because often natural molds in the fruit kick in LONG before yeast ever will. To get an active, healthy fermentation going in a fruit wine you NEED a wine yeast. A good all around fruit wine yeast is Red Star brand Montrachet wine yeast, but there are many other good ones out there. Now this next part is optional, but using a campden tablet will kill natural yeasts in the fruit allowing you to control the fermentation a lot better. It’s not a big deal to a first timer, but eventually you might want to invest.

    4) Patience-good wine isn’t made in a week, or a month, or even three months. Most wines need to age a minimum of six months before being bottled and another year before being drunk. It’s okay to test your wine with a sterile pipette, but don’t pour it back in if you’ve taken it out and don’t re-cork once you’ve bottled (also investing in a cork bottler is going to make your life easier down the road.

    At three months, wines are green. They have that hot alcoholic taste, but a year that should start to calm down so if your wine tastes really blah at 3 months, don’t fret, it could get better (and probably will).

    5) Don’t get frustrated- Wine making education is something people should see as a college major and not a party trick. Too often people give up after one failed attempt or reading a huge post like this because it’s “too hard”, but you’ve got a person here who will answer literally any question you have along the way and someone who can speak from experience and say that home brewing is fun, believe it or not and learning it is faster than you think :)

    If you have any questions in your process let me know. I’m much more helpful as a troubleshooter than as a novel writer :)

Source: hedge-walker