4. fallontonight:

    Kate Hudson is dropping by the show tonight! 

    (Source: wardrobemalfunctioned)

  8. tumblropenarts:

    Artist Name: Vivienne Hollis



    (via streetetiquette)


  9. misseddieedison said: Hey, Today is my birthday so could I get some awesome dance gifs or something like that? And by the way I love this blog very much and of course Jimmy too. 😁


    Happy Birthday, MissEddieEdison! 

    We definitely have some dancing GIFs to get your ready for an awesome Bday! 

    Start off with a little dance to let everyone know it’s time to party. 


    Then you throw in a fan favorite move, may we suggest “The Robot”? 


    Get your best Bday outfit and get ready to bust a move! 


    Leave it all on the dance floor. 


    Remember that today is your day to party down! 


    Happy Birthday! - Noah 

  10. fallontonight:

    "In 7th Grade, our moms were friends so I asked my mom to break up with him through his mom." - Jimmy reads his favorite #AwkwardBreakUp tweets! 

  11. masterchefonfox:

    Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

    submitted by thewayweate

    By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.

    With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

    Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

    Prepare the Spicy Corn Purée:

    2 - Fresh, whole Jalapeño Peppers

    1 - Can of Baby Corn

    1/2 Cup - Heavy Cream

    Salt and Pepper

    Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

    Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

    In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

    Prepare the Pumpkin Fettuccine:

    1 Cup - All-Purpose White Flour

    1 Cup - Semolina Flour

    1 Teaspoon - Kosher Salt

    1/4 Teaspoon fresh ground pepper

    2 tablespoons - Olive Oil

    2 - Egg Yolks

    2/3 Cup - Canned Pumpkin Puree 

    2 Cups - Grape Tomatoes

    10 to 12 - White Pearl Onions

    1 Tablespoon - fresh rosemary

    3/4 Cup - Tinned Chicken Broth

    1 Cup - Sliced Black Olives

    1 Cup - Fresh Chick Peas (Casing Removed)

    Preheat oven to 450.

    Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

    Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

    Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

    in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

    Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

    On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

    Prepare The Chicken Breast:

    2 - Bone-in Chicken Breasts

    1 - tablespoon olive oil

    pinch of salt 

    pinch of pepper

    Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

    Combine and serve the dish:

    Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

    In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

  13. fallontonight:


    If you see an unfamiliar vehicle on your commute today, it’s probably just a Halle Berry-Jimmy Fallon human hamster wheel, so don’t be alarmed.

    Clear the roads!


  14. officialbeyonceknowles:

    u deserve a nice boy who texts u back and buys u tacos and doesn’t kiss other girls behind ur back and who makes u laugh and thinks ur funny

    (via tootsien00dles)


  15. lalaaa4:

    Two people denied Jesus the night before His death: Judas & Peter. Both wept for their mistake.

    What was the difference between the two?

    Judas turned away from God & judged himself. Peter repented, went back to God, & let Him forgive & restore him.

    Never underestimate the power of Jesus to forgive & restore.

    God never changes his mind about the people he calls. He never decides to take back the blessings he has given them.
    — Romans 11:29

    (Source: immersedinhim, via chalejoelthis)