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POSTINGS

Ladies and Gentlemen, I present to you, the William McKinley High School graduating class of 2012.



(Source: giftext)

@jelliejels this will never get old….lol

@jelliejels this will never get old….lol

(Source: carpalmpre)

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icewatereffect:

boujhetto:

gayn:

OGMDFGJDINMOFAMGFE WHAT

☆☆☆#RIHANNA #DEAD #DONE #LMMFAO #RUDE #HILARIOUS☆☆☆

1st Watch: Crying.

2nd Watch: Dead.

LMBO! @jelliejels now i see why you dislike #rihanna haha

(Source: GraffitiFly)

readytobesuperfit:

My mouth literally just watered looking at that.
muffintop-less:

Lemon Chicken 
Ingredients:
2 tbsp. lemon zest 
1/3 cup freshly squeezed lemon juice 
2 cloves garlic, crushed 
2 tsp. fresh thyme leaves 
1 tsp. fresh rosemary leaves, finely minced 
1 tsp. salt 
1 tsp. black pepper 
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks 
2-3 tbsp. olive oil 
Thinly sliced lemons, for garnished 
Directions:Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours. Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with olive oil. Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.


@jelliejels

readytobesuperfit:

My mouth literally just watered looking at that.

muffintop-less:

Lemon Chicken

Ingredients:

  • 2 tbsp. lemon zest 
  • 1/3 cup freshly squeezed lemon juice 
  • 2 cloves garlic, crushed 
  • 2 tsp. fresh thyme leaves 
  • 1 tsp. fresh rosemary leaves, finely minced 
  • 1 tsp. salt 
  • 1 tsp. black pepper 
  • 2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks 
  • 2-3 tbsp. olive oil 
  • Thinly sliced lemons, for garnished 


Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with olive oil.
Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

@jelliejels


mxtori:

thefeeloffree:

alwaystheoviereya:

kyssthis16:

kambessicaley:

youonlyliveonce92:

kit-kat-o-graham:

thempress:

katwesley:

zorascreation:

kingjaffejoffer:

estrella-fuego:

shehateme:

blacknerdjade:

ciegeinc:

Sweet Brown praise and worship…too funny

When I say I hate all ya’ll. I MEAN IT. 

*howling*

I CANNOT TONIGHT! I CAN NOT!!!!!!!!!!!!

LOL

HAHHHAHHAHAHAHAHAHAHA!!!!! 

NOOO

That was a word right der!

@jelliejels LMBO people so ig’nant!

About Me

Shay Butta J

22-Married-Music Lover-Movie Lover-Not Perfect-Not Skinny-Singer-Sometimes Moody-Candy Obsessed-Just Shay Butta =]








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