Lucille Ball wearing her 40 carat aquamarine engagement ring, a cushion-cut diamond on a thin gold band.

(Source: gregorypecks, via callthestudentnurse)

idksarawho:

alapoet:

the lunar eclipse condensed to 3 seconds, for those of you who had clouds or are in a hurry

i love this

idksarawho:

alapoet:

the lunar eclipse condensed to 3 seconds, for those of you who had clouds or are in a hurry

i love this

(Source: blowsive, via faultedst4rs)

"I must have flowers, always, and always."

Claude Monet (via awelltraveledwoman)

(Source: morigrrl, via awelltraveledwoman)

homesteadseattle:

This was a great place to work. #tbt 

homesteadseattle:

This was a great place to work. #tbt 

(via ohhellokelsey)

sjalle:

© Succulent Wall Garden by Nicholas Roberts

sjalle:

© Succulent Wall Garden by Nicholas Roberts

(Source: mynameissarahj, via ohhellokelsey)

fuckyouimpurple:

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

fuckyouimpurple:

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*

2 cups boiling water

2/3 cup sugar

1 1/2 cups fresh lemon juice (about 8 lemons)

2 cups cold water

* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

(via tinyhousedarling)

(Source: nylonpinksy, via ginandbird)

(via ohhellokelsey)

(via homedesigning)

(Source: aasweetdream, via morelikecaptainoblivious)