Girls with nice curves and cool glasses

Collection of images of the kind of girls I like. Smart, sassy, and soft. The naughty librarian, the girl that owns a 20 sided die, the one that can build her own computer. The ones that know smart is sexy and aren't afraid to show it.
Playing Dungeon Seige III on the 360 while sipping on some Jägermeister. Thanks, nerdlylove.tumblr.com for the great submission.

Playing Dungeon Seige III on the 360 while sipping on some Jägermeister.

Thanks, nerdlylove.tumblr.com for the great submission.

nihileigh: Not impressed with the hot weather, I’m feeling like a baked potato right now.

nihileigh:

Not impressed with the hot weather, I’m feeling like a baked potato right now.

cafemoko: Pioneer Woman’s Spinach Salad with Warm Bacon Dressing The red onions and mushrooms are cooked, which we personally found delicious. The spinach wilted with the warm veggies and dressing. YUM. What you need: 3 whole eggs 7 slices bacon 1 whole red onion, small 1 package white button mushrooms Baby spinach 2 tablespoons olive oil 3 tablespoons reserved bacon grease 3 tablespoons red wine vinegar 2 teasepoons sugar 1/2 teaspoon dijon mustard dash of salt Boil eggs, peel and set aside. Cook bacon until chewy/crispy and set aside. Reserve 3 tablespoons of bacon grease and set aside. Cook sliced red onions and sliced mushrooms in 2 tablespoons of olive oil. In another pan, add bacon grease, red wine vinegar, sugar, dijon mustard, salt and chopped up bacon and heat until warm. Start to layer the salad: Spinach, mushrooms and onions, dressing and chopped or sliced eggs.

cafemoko:

Pioneer Woman’s Spinach Salad with Warm Bacon Dressing

The red onions and mushrooms are cooked, which we personally found delicious. The spinach wilted with the warm veggies and dressing. YUM.

What you need:

3 whole eggs

7 slices bacon

1 whole red onion, small

1 package white button mushrooms

Baby spinach

2 tablespoons olive oil

3 tablespoons reserved bacon grease

3 tablespoons red wine vinegar

2 teasepoons sugar

1/2 teaspoon dijon mustard

dash of salt

Boil eggs, peel and set aside.

Cook bacon until chewy/crispy and set aside.

Reserve 3 tablespoons of bacon grease and set aside.

Cook sliced red onions and sliced mushrooms in 2 tablespoons of olive oil.

In another pan, add bacon grease, red wine vinegar, sugar, dijon mustard, salt and chopped up bacon and heat until warm.

Start to layer the salad: Spinach, mushrooms and onions, dressing and chopped or sliced eggs.

(via sugarkokee)