Señorita Cometa
It's all smiles and handshakes,
there's not a function I can't make...
RSS  |  Archive    

lo amo tanto!

lo amo tanto!

  2:03 pm, reblogged  by srtacometa, [ 19,006 notes ]


yes, you are 
coreydtg:

Skins Uk ~

yes, you are 

coreydtg:

Skins Uk ~

  12:43 pm, reblogged  by srtacometa, [ 48 notes ]


amazing blazer

amazing blazer

(Source: what-do-i-wear)

  12:41 pm, reblogged  by srtacometa, [ 16,354 notes ]


  5:36 pm, reblogged  by srtacometa, [ 185 notes ]


(Source: cwesphotos)

  6:41 pm, reblogged  by srtacometa, [ 127 notes ]


yessssssssss

yessssssssss

(Source: nuhc0le)

  6:40 pm, reblogged  by srtacometa, [ 15,112 notes ]


cartoonpolitics:

With an unemployment rate of 4.2% in Mexico but 9% in the USA, perhaps there’ll be calls for a Mexican border fence to keep Americans out soon ?

cartoonpolitics:

With an unemployment rate of 4.2% in Mexico but 9% in the USA, perhaps there’ll be calls for a Mexican border fence to keep Americans out soon ?

  6:40 pm, reblogged  by srtacometa, [ 596 notes ]


yummyrawfood:

I am Magnificent Raw Chocolate MousseFrom Cafe Gratitude’s I Am GratefulPosted here½ ounce Irish Moss½ cup water2 cups almond milk¼ cup well packed, finely chopped dates¼ cup agave nectar¼ cup + 2 tablespoons cacao powder 2 teaspoon vanilla1/8 teaspoon salt2 tablespoons lecithin ½ cup unscented coconut butterPut Irish moss, cut into small pieces, into blender carafe with water and blend on high speed until dissolved and smooth and very thick.Add milk, date, agave nectar, vanilla, salt, and cacao powder and blend until smooth.Add lecithin and coconut butter until well incorporated.Pour into cups and place in fridge/freezer until set.

yummyrawfood:

I am Magnificent Raw Chocolate Mousse
From Cafe Gratitude’s I Am Grateful

Posted here

½ ounce Irish Moss
½ cup water
2 cups almond milk
¼ cup well packed, finely chopped dates
¼ cup agave nectar
¼ cup + 2 tablespoons cacao powder 
2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons lecithin 
½ cup unscented coconut butter

Put Irish moss, cut into small pieces, into blender carafe with water and blend on high speed until dissolved and smooth and very thick.

Add milk, date, agave nectar, vanilla, salt, and cacao powder and blend until smooth.

Add lecithin and coconut butter until well incorporated.

Pour into cups and place in fridge/freezer until set.

  6:40 pm, reblogged  by srtacometa, [ 46 notes ]


  6:40 pm, reblogged  by srtacometa, [ 6,734 notes ]


  6:40 pm, reblogged  by srtacometa, [ 97,671 notes ]