11th September 2014

Link reblogged from Shanda's Lock Journey with 2 notes

ACV rinse →

lovinmylocks:

image

While searching the internet I came across a washing method for locs called an Apple Cider Vinegar rinse (ACV for short). The rinse is used to deep clean locs & remove dirt & build up. The recipe I used was from Chesclocs on Youtube & is as follows:

Apple Cider Vinegar rinse

1/4 cup of…

11th September 2014

Question reblogged from ☼☮♊⚢ with 21 notes

Anonymous said: personal statement: that cop that got suspended for saying "i would fucking kill you" to the "white protester" that recorded it wouldn't have gotten suspended if it was a black protester. I'm just putting things into "context" which is what people dont do. Cause there was a black college girl who got "SHOT" in the face at the protest by a cop and they tryna cover it up. PEOPLE NEED TO PUT THINGS INTO "CONTEXT"

heroineheroine:

✊ I feel you

11th September 2014

Post reblogged from Disordered & Disorderly with 4 notes

Hey loc wearers, I have questions!

mzconduct:

Have any of you started your locs with long hair (like shoulder length or longer)? If so, what method did you use and how long did it take to loc up? I’ve got the “I want locs” itch again but cutting my hair is the deterrent. The cost of loc extensions is kinda prohibitive right now but if I ever get my come up that may be an option…. I don’t knoooow

Use yarn

11th September 2014

Photoset

Those lips tho & I love my faux locs 😍😍😍😘😘😘

Tagged: fake dreadsfaux locsloc extensionsdread extensionsdreadlocksdread headdreadheaddreadsnatural hairteam naturalprotectivestylesprotective style😍😍😍😍

6th September 2014

Link with 1 note

Watch "Whoopi Goldberg Presents Moms Mabley | Opening" on YouTube →

Whoopi Goldberg Presents Moms Mabley | Opening:

6th September 2014

Photo reblogged from Old Lady Idol with 8 notes

oldladyidol:

“They’ve been teaching the children and giving the children a bunch of lies and Mother Goose rhymes … You tell them Jack and Jill went up the hill after some water. I tell them the water don’t run up hill. You tell them that Mary had a little lamb. I tell them, ‘Wasn’t the doctor surprised!’” —Moms Mabley

oldladyidol:

“They’ve been teaching the children and giving the children a bunch of lies and Mother Goose rhymes … You tell them Jack and Jill went up the hill after some water. I tell them the water don’t run up hill. You tell them that Mary had a little lamb. I tell them, ‘Wasn’t the doctor surprised!’” —Moms Mabley

6th September 2014

Photo reblogged from Phases Phrases Photos with 91 notes

phasesphrasesphotos:

Moms Mabley
Her Young Thing
1969

phasesphrasesphotos:

Moms Mabley

Her Young Thing

1969

6th September 2014

Photoset reblogged from Birds Born In A Cage Think Flying Is An Illness with 303 notes

stories-yet-to-be-written:

This Inspiring Photo Series Dresses Little Girls as Feminist Icons.

BJulianne Ross

Who needs Disney princesses when you’ve got real-life heroines to admire? That’s the thinking behind Because of Them We Can, the inspiring new photo project by Eunique Jones. The series features photos of little girls dressed as influential women alongside famous quotes. It is objectively the most adorable list of feminist icons ever created.

Jones, a mother of two, launched her Because of Them We Can project last year in honor of Black History Month. The original photo series portrayed kids as important figures in African-American history, and quickly expanded into a 365-day mission to educate and connect “a new generation to heroes who have paved the way.”

Jones writes on her website, “The same way that Because of Them We Can has helped expand the conversation in the African American community is the same way we want to expand the conversation in others. … This is an ongoing effort, however, we wanted to highlight a few women who have helped break barriers and glass ceilings for us all.”

The importance of taking time to teach our children about important female figures can’t be overstated. Too often women’s historical contributions are relegated to the footnotes of history books — if they’re included at all. Jones’ photos are a fantastic means to introduce the next generation to important figures they otherwise may not learn about. In presenting young girls with real-world role models, the photos encourage them to “dream out loud and reimagine themselves as greater than they are, simply by connecting the dots between the past, the present and the future.”

Written by Julianne Ross for PolicyMic, April 1, 2014

😍❤❤

5th September 2014

Photo reblogged from Deactivated Fat Girl with 25 notes

deactivatedfatgirl:

Hey you guys!

Okay, so let me apologize WAY in advance about this photo. YES, this pitiful, dark looking photo is mine. I was SO hungry that I went in my living room and sat in front of the TV, and thought “Oh wait…maybe I should take a picture??” LOL My ‘greedy’ fork was already all IN that plate!
I dunno why but here lately, I’ve been craving seafood and can’t seem to get enough of it. So I decided to hop online and find a recipe for crab cakes that didn’t require a lot of heavy stuff that I didn’t need since I’m still in the deactivating phase of my lifestyle change!
I ended up finding this wonderful recipe online that came out SO FREAKING GOOD that I have NO words! I only had two issues: First, I made them (I made more than one) way too big.  Next time, I’ll be sure to make them about 3 or so inches, as the recipe actually suggests and two, I ended up quadrupling the recipe b/c I was making them for me PLUS another and thought “Hmm, well what if we want two?” Needless to say, WAY too much! I clearly have enough to eat tomorrow AND Sunday if I wanted to!
Nonetheless, the recipe can be found HERE and below! Hope you enjoy it and if you make it, let me know how you love it (PS: I made it with cauliflower mash and topped the mash with red/yellow peppers. SO good! PS2: If at all possible, please get REAL lump crabmeat and not some imitation. You don’t need the extra salt or preservatives. Oh and PS3: I didn’t make the roasted red pepper sauce).

Makes 8 three-inch cakesCrab Cake Ingredients:1 cup lump crab meat1 egg, beaten2 tsp dijon mustard1 Tbl fresh lemon juice 2 tsp Old Bay seasoning2 Tbl parsley, chopped1.5 Tbl coconut flour2 Tbl coconut oilGently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl.  In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth.  In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly.  Gently add the egg mixture to the crab, folding until combined.  Then add the dry ingredients to the crab mixture and gently mix in.  Try not to break up/shred the pieces of crab too much.  Heat the coconut oil over medium heat in a  nonstick saute pan.  Form 8 small cakes and place carefully in the hot oil.  Cook for about 2-3 minutes per side or until golden brown.  Remove from the pan to a plate lined with paper towels.

deactivatedfatgirl:

Hey you guys!

Okay, so let me apologize WAY in advance about this photo. YES, this pitiful, dark looking photo is mine. I was SO hungry that I went in my living room and sat in front of the TV, and thought “Oh wait…maybe I should take a picture??” LOL My ‘greedy’ fork was already all IN that plate!

I dunno why but here lately, I’ve been craving seafood and can’t seem to get enough of it. So I decided to hop online and find a recipe for crab cakes that didn’t require a lot of heavy stuff that I didn’t need since I’m still in the deactivating phase of my lifestyle change!

I ended up finding this wonderful recipe online that came out SO FREAKING GOOD that I have NO words! I only had two issues: First, I made them (I made more than one) way too big.  Next time, I’ll be sure to make them about 3 or so inches, as the recipe actually suggests and two, I ended up quadrupling the recipe b/c I was making them for me PLUS another and thought “Hmm, well what if we want two?” Needless to say, WAY too much! I clearly have enough to eat tomorrow AND Sunday if I wanted to!

Nonetheless, the recipe can be found HERE and below! Hope you enjoy it and if you make it, let me know how you love it (PS: I made it with cauliflower mash and topped the mash with red/yellow peppers. SO good! PS2: If at all possible, please get REAL lump crabmeat and not some imitation. You don’t need the extra salt or preservatives. Oh and PS3: I didn’t make the roasted red pepper sauce).

Makes 8 three-inch cakes

Crab Cake Ingredients:

1 cup lump crab meat
1 egg, beaten
2 tsp dijon mustard
1 Tbl fresh lemon juice 
2 tsp Old Bay seasoning
2 Tbl parsley, chopped
1.5 Tbl coconut flour
2 Tbl coconut oil

Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl.  In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth.  In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly.  Gently add the egg mixture to the crab, folding until combined.  Then add the dry ingredients to the crab mixture and gently mix in.  Try not to break up/shred the pieces of crab too much.  Heat the coconut oil over medium heat in a  nonstick saute pan.  Form 8 small cakes and place carefully in the hot oil.  Cook for about 2-3 minutes per side or until golden brown.  Remove from the pan to a plate lined with paper towels.

5th September 2014

Photo reblogged from Deactivated Fat Girl with 7,934 notes

deactivatedfatgirl:

Just figured I’d share this list. Many of you who email me about my current program almost always tell me that at least once a day, you indulge in dinners like Healthy Choice, Smart Ones, Lean Cuisines, etc. But the names of those dinners are quite deceptive, as they’re usually packed with preservatives and sodium to help out their freezer life.
Good/Better/Best is my current motto. There’s always a good choice, a better choice…and the BEST choice.

deactivatedfatgirl:

Just figured I’d share this list. Many of you who email me about my current program almost always tell me that at least once a day, you indulge in dinners like Healthy Choice, Smart Ones, Lean Cuisines, etc. But the names of those dinners are quite deceptive, as they’re usually packed with preservatives and sodium to help out their freezer life.

Good/Better/Best is my current motto. There’s always a good choice, a better choice…and the BEST choice.

Source: healthlifelight