It Really Drives Me Insane That I Don’t Know How People Feel About Me. Like Am I Nice??? Am I Funny????

people are saying everything is a love language nowadays. and they right. love is in everything u fucking geniuses

i’ve been waiting three weeks to post this

what the fuck,,,, they guessed right i did not expect that no one ever notices my grey eyes 🥺

i just took an online vision test that tells you what color your eyes and at first i’m like, “yeah ok like that will work”

BUT THEY GOT IT RIGHT…

how’d they know I have hazel eyes based on those questions?????

here’s the link if anyone else wants to try it

You have to so so careful when you’re buying small packs of seeds and using self checkout, at say, Walmart, because the scales are supposed to alert u when you add an item that wasnt scanned, but the seeds are so small that it usually doesn’t notice if you

accidentally

add two or three packs to your bag after scanning only one!!!

psa because I know how guilty I would feel if I unintentionally stole from a mega corporation while buying vegetable seeds to feed my self/community!!!

The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.

Don’t forget, you can check out cookbooks from the library!

Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.

Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.

Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)

SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.

I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.

If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.

thanks sun

i know time has lost its meaning and the days are naught but a cruel carousel but take! your! meds!

Sea Glass by seaglass_takechan on Instagram

PSA

theres a new product by verzion called “hum” that allows your parents to track your car and places you go, if your parents are controlling like mine please check under your steering wheel to make sure that they havent installed this

Apparently not many know this and it’s pretty important information

Hey! Did you know that teenagers rib cages aren’t fully formed! Which means sometimes you get a stabbing pain in your lower side, that’s because the unformed cartilage moved and hit a nerve. If you ever get that, try not to breathe to heavily as it irritates it more