I'm too pretty to faint




I'm Ashlee and this is my blog. There's a lot of Taylor Swift, but there's other stuff too. Welcome.

disneysnewgroove:

Disney movies in order of historical setting

(Excludes most of the package films. Some films, eg The Lion King, are impossible to pin down exactly and some, like Aladdin and Treasure Planet, are anachronistic, so these are estimations. A few have been split into 2 if there is more than one time period in the movie, and sequels have been put together.)



plantbot:

as a skinny person, you are catered to and you don’t even realize it. did you ask for that? no and i understand that. but you will never cry your eyes out in a dressing room because even the largest size doesn’t fit. you will never deal with rejection from a guy solely because of your weight. you are socially accepted.

is any kind of body shaming disgusting? yes. but please don’t act like you’d rather be fat. 


You’ll pry my Oxford comma from my cold, dead, and lifeless hands.

(Source: delgrosso)


"You a turkey guy?"

He’s pure LIGHT. Pure light and charisma.The way he looks at the people he’s talking to, the way he answers a question whilst smiling.

(Source: ohstylesno)



❝I’m not a fan of people and society policing women’s sexuality. I think it’s nice for girls to see an array of different women expressing their sexuality in lots of different ways. I don’t see how that element of pop music is really that harmful.❞
(Emily Browning when asked about “raunchy” stars like Miley Cyrus, Rihanna, and Lady Gaga (via emilybrowningfans))


prettygirlfood:

Cashew Chicken
1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
1 1/2 Tbsp cornstarch, divided
1 1/2 Tbsp + 1 tsp vegetable oil
Salt and white or black pepper
1/3 cup low-sodium chicken broth
3 Tbsp hoisin sauce
1 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp honey
3 green onions, chopped, whites and greens divided
4 cloves garlic, minced
2 tsp finely grated, peeled fresh ginger
2/3 cup lightly salted cashews
Red pepper flakes, to taste (optional)
In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.

prettygirlfood:

Cashew Chicken

  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
  • 1 1/2 Tbsp cornstarch, divided
  • 1 1/2 Tbsp + 1 tsp vegetable oil
  • Salt and white or black pepper
  • 1/3 cup low-sodium chicken broth
  • 3 Tbsp hoisin sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 3 green onions, chopped, whites and greens divided
  • 4 cloves garlic, minced
  • 2 tsp finely grated, peeled fresh ginger
  • 2/3 cup lightly salted cashews
  • Red pepper flakes, to taste (optional)
  • In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
  • In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.