"I think we grow up thinking the only love that counts as true love is the kind that lasts forever or is fully realized. When you have a broken heart, the first thing a stranger will ask is ‘how long were you two together?’ As if your pain can be determined by how long you were with someone. Or if you were with them at all. I don’t think that’s how it works. I think unrequited love is just as valid as any other kind. It’s just as crushing and just as thrilling. No matter what happens in this situation, I want you to remember that what you are doing is selfless and beautiful and kind. You are loving someone purely because you love them, not because you think you’ll ever have your affections reciprocated. You are admiring something for its beauty, without needing to own it. Feel good about being the kind of person who loves selflessly. I think someday you’ll find someone who loves you in that exact same way."
- Taylor Swift (via wordsthat-speak)
"I choose to love you in silence…
For in silence I find no rejection,

I choose to love you in loneliness…
For in loneliness no one owns you but me,

I choose to adore you from a distance…
For distance will shield me from pain,

I choose to kiss you in the wind…
For the wind is gentler than my lips,

I choose to hold you in my dreams…
For in my dreams, you have no end."
- Rumi  (via mrsfscottfitzgerald)

(Source: rumiswisdom, via zenhumanism)

lickystickypickyshe:

The humble 19th-century éclair has surpassed the macaron as the most buzzed about Parisian bonbon of the moment, in no small part thanks to a redesign.

In contrast to the rainbow-hued macaron, the éclair has long been more delicious than it was beautiful. Traditionally glazed in neutral shades of chocolate or coffee, this classic French childhood snack had an enduring charm, but it has never been a visual standout in the pastry case. Nevertheless, the finger-shaped, cream-stuffed choux pastry has always been beloved, and pastry chefs have been making it pretty much the same way since the 1800s, unmoved to fix something that wasn’t ever really broken.

But French pastry chef Christophe Adam saw the classic éclair not as a fait accompli but a point of departure. While working as a chef at Fauchon, he began experimenting with ways to modernize éclair design, producing a bright orange éclair and a memorable iteration adorned with a digital image of the Mona Lisa.

Adam has injected excitement into the traditional world of French pastry not by inventing something new  but by giving an old silhouette new sex appeal. He bathes éclairs in Pop art colors and blingy high-gloss finishes made with edible powdered silver, their flavor profiles enlivened with novel ingredients like yuzu, fresh strawberries, popcorn, and salted caramel. Adam has also engineered the éclairs to be lighter in texture and reduced the sugar content of the icing.

To showcase his design-driven vision, Adam opened what he calls a “concept store,” L’éclair de Génie, less than a year ago in the Marais. With an all-glass storefront, concrete floors, exposed stone and a jewel-like pastry case, it has been thronged with customers since.

(Source: Slate, via transientfashion)

"In your life, you meet people. Some you never think about again. Some, you wonder what happened to them. There are some that you wonder if they ever think about you. And then there are some you wish you never had to think about again. But you do."
- C.S. Lewis (via wordsnquotes)

(via wordsnquotes)

nivalingreenhow:

when McGonagall finds out that Ginny is pregnant, and that the Weasley and Potter bloodlines will converge, she marks on her calender the day the child will turn 11 and that is the day she retires 

(via satyabear)

"“When your heart is broken you plant seeds in the cracks and you pray for rain.”
— Andrea Gibson (via mylittlebookofquotes)"
- (via psych-facts)

(via thatkindofwoman)

"Everything that happens once can never happen again. But everything that happens twice will surely happen a third time."
- Paulo Coelho, The Alchemist (via wordsnquotes)

(via wordsnquotes)

"I am a huge believer that writing makes your feelings and thoughts tangible. You feed your ego this way, but in a very good way. And when you feed your ego, you’re not looking to feed anybody else’s, the problem is, this is what writing does. It feeds the mind and the heart and turns them into one mushy ball."
- Ivanna Co (via wnq-writers)

(via wordsnquotes)

This kind of explains how I feel about a lot of things. Though I honestly probably would still not punch anyone, my tears of rage are still true and valid even if treated as being oversensitive and weak.