Fly me away.

Hello, my name is Lisa. I like to write, cook, and make things with yarn.

Be warned... I reblog a lot of photos of cupcakes.

Find me on Twitter. <3

maggie-stiefvater:

tatterhood:

Save the viking goats!!!

Johanna Thorvaldsdóttir’s Icelandic goat farm (Háafell) is facing foreclosure in September, resulting in the entire goat flock being butchered - unless enough funds are raised to save it!

There are less than 820 Icelandic goats in the entire world - they are an endangered species. Almost half of them will be lost if this farm is not saved. I visited Háafell 2 years ago and every goat I draw is rooted in this place. Any little bit helps :)

If anyone I know eats any of these goats, we’re not friends anymore.


tammyamstutz:
#100daysofhappiness #day14 I know I’m terribly inconsistent with my 100 Days posts, but I’m pretty excited about this one. Look what I found on my way to work this AM!! Not only did I find a prettier way to work, which makes me happy in and of itself, but I found a book exchange box!! I love books. I love reading. And I love when other people do, too!! 

tammyamstutz:

#100daysofhappiness #day14 I know I’m terribly inconsistent with my 100 Days posts, but I’m pretty excited about this one. Look what I found on my way to work this AM!! Not only did I find a prettier way to work, which makes me happy in and of itself, but I found a book exchange box!! I love books. I love reading. And I love when other people do, too!! 

scienceandfood:

Flavor the Month: Watermelon
Nothing says “summer” quite like a big, juicy slice of watermelon. Even if you prefer it charred on the grill or blended into an icy agua fresca, watermelon is one of the best ways to beat the late-summer heat.
So what gives watermelon its refreshingly delicate flavor?
Turns out the answer is pretty complicated. Over the last few decades, scientists have identified dozens of flavor and aroma molecules that contribute to watermelon’s unique taste.
And here’s an interesting twist: a watermelon’s flavor has a lot to do with its color. Chow down on a yellow ‘Early Moonbeam,’ a pale ‘Cream of Saskatchewan,’ or a deep red ‘Crimson Sweet’ and you’ll likely notice different flavor profiles for each melon. Read more… 
Photo credit: David MacTavish/Hutchinson Farm

I love yellow watermelon. My dad used to grow them when I was a kid. They are the best.

scienceandfood:

Flavor the Month: Watermelon

Nothing says “summer” quite like a big, juicy slice of watermelon. Even if you prefer it charred on the grill or blended into an icy agua fresca, watermelon is one of the best ways to beat the late-summer heat.

So what gives watermelon its refreshingly delicate flavor?

Turns out the answer is pretty complicated. Over the last few decades, scientists have identified dozens of flavor and aroma molecules that contribute to watermelon’s unique taste.

And here’s an interesting twist: a watermelon’s flavor has a lot to do with its color. Chow down on a yellow ‘Early Moonbeam,’ a pale ‘Cream of Saskatchewan,’ or a deep red ‘Crimson Sweet’ and you’ll likely notice different flavor profiles for each melon. Read more… 

Photo credit: David MacTavish/Hutchinson Farm

I love yellow watermelon. My dad used to grow them when I was a kid. They are the best.