Live and Direct from Somewhere

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Bïsa. 23. Queer, Poly, non-binary person. Feminine pronouns, as long as they're used ironically. Chi-City is my home. I enjoy cooking and talking shit about white people.

Get At Me.


sourcedumal:

queennubian:

cleophatrajones:

lostinurbanism:

ghdos:

countdownkid13:

“Ah huh, Ah huh, Ah…. “

Let Me Clear My Throat, DJ Kool

image

My national anthem. I will drop whatever when this song comes on.

A-1 gif usage.

Seeing my post come back to life with this gif just made my Monday morning!

DC’s own…

O.O The Ed Lover gif  ::bows in the presence of great gifdom::

AWWW YISSSSS

(via chillona)

— 13 hours ago with 7106 notes
sancophaleague:

#IfItAintWhiteItAintRight

I always find it interesting how the world will shit on African people while simultaneously stealing and mimicking African culture. 
 
They called Africans who stretched their earlobes “primitive” then proceeded to copy it.
 
Remember that “dreads” were seen as derogatory ?
Whites would call it dreadful, dirty, ugly ETC…

African women been carrying Babies on their back since for ever.
There was criticism for that now that got “baby carriers”

They used to make fun of African Women’s BIG LIPS and ASSES now EVERYBODY want a big lips and big asses. 

White people have been obsessed with Africans ever since we came in contact don’t ever forget that. So obsessed they had to get their hands on your continent.

Now we running around here ashamed of our own people and our own heritage like fools.

Post made by @Solar_InnerG

#sancophaleague

#neverlovedus 

sancophaleague:

#IfItAintWhiteItAintRight

I always find it interesting how the world will shit on African people while simultaneously stealing and mimicking African culture. 
 
They called Africans who stretched their earlobes “primitive” then proceeded to copy it.
 
Remember that “dreads” were seen as derogatory ?
Whites would call it dreadful, dirty, ugly ETC…
African women been carrying Babies on their back since for ever.
There was criticism for that now that got “baby carriers”
They used to make fun of African Women’s BIG LIPS and ASSES now EVERYBODY want a big lips and big asses. 
White people have been obsessed with Africans ever since we came in contact don’t ever forget that. So obsessed they had to get their hands on your continent.
Now we running around here ashamed of our own people and our own heritage like fools.
Post made by @Solar_InnerG
#sancophaleague
#neverlovedus 

(via dynastylnoire)

— 13 hours ago with 1319 notes
unsuccessfulmetalbenders:

smith family shittin on your whole life 

unsuccessfulmetalbenders:

smith family shittin on your whole life 

(Source: , via ronny1009)

— 18 hours ago with 150339 notes

psilentasincjelli:

spacerelish:

psilentasincjelli:

spacerelish:

psilentasincjelli:

psilentasincjelli:

psilentasincjelli:

SHIT

SHIT SHIT SHIT

SHIT

WHAT THE FUCK

I’M WATCHING DEEP SPACE NINE

RIGHT THEN

IT’S VERY ALARMING

— 18 hours ago with 14 notes

mywordsaregolden:

itsboltonbitchh:

sh4ne:

Oknickied:

mywordsaregolden:

Presenting : White people damaging their hair by forcing it to do something it’s not meant to in an effort to seem earthy.

this shit is nasty

Omg! That last one is kinda fresh! I call it the Meatloaf

Seriously white people? Give it the fuck up. You don’t have the hair texture for that. Accept it.

Somebody told me that if I deleted this post I’d stop getting notes on it (it was blowing up my phone) and that *kinda* worked. I would like to take a moment and point out that I had a shit ton of people hounding my inbox and the comments saying they had dreads that look like this and they weren’t gross or that if they don’t shower this is what their hair does naturally

  1. The dreads in this picture are hella nasty. One is full of mold. That’s the point. These are NOT what dreads are supposed to look like.
  2. Hair that isn’t afro textured never ever looks like real dreads (i.e. they don’t look the same at all) If you had to backcomb, they probably aren’t real dreads.
  3. You are exploiting your white privilege if you can still go to school and work with your dreads in, because black people consistently have their natural hair deemed ‘unprofessional’ and used as a means to prevent them from getting hired and to fire them from jobs and have them expelled from school.
  4. They won’t do their own research. No, the Celts did not have dreads, no dreadlocks are not found everywhere
  5. White people calling themselves Rastafarian. Are you kidding. ‘Rasta’ and ‘Rastafarian’ are not terms meaning ‘Bob Marley Fan Club’ or ‘I like weed’. Rastafarians are AGAINST white supremacy.
  6. BUT BLACK PEOPLE STRAIGHTEN THEIR HAIR/ WEAR WHITE HAIR. One, black people don’t wear ‘white hair’. I’m not lying to you, walk into a hair story.You will find Indian, Malaysian, Brazilian but never European hair because it’s not as great as you think it is. Two, the fact that people with kinky hair straighten it with relaxer or flat irons ect is because black people are taught that their natural hair is ‘not good hair’ and because their natural hair is sometimes deemed as unprofessional. Do you like movies? Chris Rock made one about it called ‘Good hair’. Also, this.
  7. Your Dreadlocks are cultural appropriation. They also look nasty.

x o x o fuck you

(via fyeahcracker)

— 18 hours ago with 17301 notes

cannibalcoalition:

You know what?

I don’t care if being a lesbian isn’t natural.

Its 2014. Oreos don’t have a single natural ingredient in them that isn’t distilled out of recognition. People get their vegetables from cans. They have made cruelty-free, lab-grown BACON. People fly around in big, metal machines.

I. AM. TALKING. TO SOMEONE. ACROSS THE WORLD. IN A MATTER OF SECONDS.

Not natural. Is not bad.

Your rhetoric is no longer a valid excuse for hate.

(via odinsblog)

— 18 hours ago with 220196 notes
thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level. 

SPRING ASPARAGUS RISOTTO


Enough for 4 people


2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste


Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything. 


In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.


Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit. 


When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives. 

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level.

SPRING ASPARAGUS RISOTTO

Enough for 4 people

2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste

Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything.

In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.

Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit.

When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives.

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

— 1 day ago with 1541 notes