improbablenormality:

You Can’t Be a Princess” | Journalists from ABC’s “What Would You Do?” planted hidden cameras in a Halloween store and filmed shoppers’ reactions to a boy who wanted a princess costume and a girl who wanted a Spiderman costume.

Seriously watch the whole video. The end is so beautiful. 

happy-follows-sweaty:

floraliris:

DREAMS

i fancy a banana

disneytrivia:

Some of the most creative costumes I’ve ever seen, in the parks or in general, have been on people in wheelchairs or with other disabilities. Let’s just take a minute to appreciate the awesomeness of these!

disneylandguru:

Ingredients
5 tablespoons butter
5 tablespoons flour
2 tablespoons vegetable oil
1 1/2 cups potatoes, peeled and diced
1/2 cup diced onions
1/2 cup red peppers
1/2 cup green peppers
1/2 cup celery
2 1/4 cups clam juice
1 1/2 cups heavy cream
1 cup clams, chopped
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
1/4-1/2 teaspoon salt
1 pinch white pepper
3/4 teaspoon Tabasco sauce
Sourdough Bread Bowl or bread slices
 
Directions
Melt the butter in a saucepan and then add the flour to make a roux.
Cook for 10 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux.
Whisk well to blend in the roux.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
Add more seasoning to taste.
To Serve: At the PWC this is served in a sourdough bread bowl, baked fresh on-premises in the Boudin Bakery. If you like, serve slices of sourdough alongside.

disneylandguru:

Ingredients

  1. 5 tablespoons butter
  2. 5 tablespoons flour
  3. 2 tablespoons vegetable oil
  4. 1 1/2 cups potatoes, peeled and diced
  5. 1/2 cup diced onions
  6. 1/2 cup red peppers
  7. 1/2 cup green peppers
  8. 1/2 cup celery
  9. 2 1/4 cups clam juice
  10. 1 1/2 cups heavy cream
  11. 1 cup clams, chopped
  12. 1 tablespoon fresh thyme (or 1/2 tablespoon dried)
  13. 1/4-1/2 teaspoon salt
  14. 1 pinch white pepper
  15. 3/4 teaspoon Tabasco sauce
  16. Sourdough Bread Bowl or bread slices

 


Directions

  1. Melt the butter in a saucepan and then add the flour to make a roux.
  2. Cook for 10 minutes over medium heat, stirring often, then set aside.
  3. In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
  4. Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux.
  5. Whisk well to blend in the roux.
  6. Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
  7. Add more seasoning to taste.
  8. To Serve: At the PWC this is served in a sourdough bread bowl, baked fresh on-premises in the Boudin Bakery. If you like, serve slices of sourdough alongside.
thelof9:

so this is the box the game came shipped in…..

thelof9:

so this is the box the game came shipped in…..