Floating Outerspace

nezua:

hardcoregurlz:

Slave gravesite in New York City

“SOMETHING YOUR TOUR GUIDE MIGHT NOT TELL YOU:
The heart of NYC’s Financial District is built on a huge 18th century African Burial Ground. Some 419 Africans were discovered in 1991, a large portion women and children.
The burial ground extends from Broadway Southward under City Hall, and almost to the site of the former World Trade Center. It is believed that there are as many as 20,000 slavery-era Africans in graves under the buildings in Lower Manhattan.
Abolish historical amnesia and ponder for a moment the fact that this financial epicenter of the world is built on slavery, oppression, and death.”
Literally, and daily.

Freshman seminar trip to New York, we learned this…it was something I’ll never forget.

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dymetaylor:

gm ✨🌞

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THIS SUMMER

2am poetry recitals

random adventures and photos

road trips

hanging out with new people

love in the nighttime

I just wanna breathe

c’mon people, join me

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prettygirlfood:

Shrimp Salad Pitas
Makes 4 Sandwiches
Ingredients
1/2 small red onion, finely chopped
1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
2 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
Kosher salt and freshly ground pepper
1/2 cup 2% Greek yogurt
1 medium carrot, coarsely grated
1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
1 tablespoon chopped fresh dill
1 lemon
4 whole-wheat pitas
8 Bibb lettuce leaves
Directions

Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

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