redheadedrobot
14211
276
15
Mhm~
It me
Hehehe >:3
Accurate
I say this on a near daily basis, it brings me such joy
weird!
Can we get F's in the chat, boys
What a thrill
I'm learning, okay?
There's detritus in my parlor!
Definitely
It's supposed to be 95° tomorrow!
Did you think I ran out of Dune memes because I haven't posted in a while? You fools!
Meeee
Also me (but not really, I stress out and re-park)
You DO need a little treat every day, just like Special Agent Dale Cooper said
It's where I go to have my Vodka Cranberry
Oops
I cringe when I see mine and still use it
Man, what a time that was though
So whimsical and cute
Okay, post's done
MasterChristopher
#23 With darkness and silence through the night~!
CyberHexx
#2 until they pay for my absolutely undivided attention, they won't get it. The only thing they're paying for right now is for the work to get done within 8 hours and for me not to physically assault the customers when they treat me like a peasant serf.
BlackMaximal
#4
Feels good to be truly seen. \o/
mothmam
#45 core memory unlocked
ArenJ6
#50
theycallmedoctornooche
#5 slowly takes hair out of ponytail and shakes it loose
beez428
#18 whatsis from? I need to know if he gets whatever it is out of her mouth
Rogahar
#43 I use that one exclusively when I expect it to just get bombarded with spam but I need to give something SOME email address to get what I'm after.
gtotherizzle
#45 I miss those
BeckyLookAtHerButt
#30 If you're hot, they're hot. Bring them inside.
oneduringwanderer
We've had practice avoiding the sun. I love my black lace shade-on-a stick.
MasterChristopher
#43 Yahoo recently suddenly decided it wants me to answer the security question my dumbass 15-year old self made. So now I can't even use it
AFelineMassofEyes
#30 1) Eh, more fishnet & lace; b) a goth flavor of the Desert Nymph style.
bigboneded
#2 I get paid in undocumented cash and store discounts to "volunteer" at a liquor store where I drink, watch TV, and stock product/help customers. I definitely get paid enough.
imakesoap
#25 I can do a horrible job of backing down our skinny driveway, but my car is old and doesn’t have a back up camera, and I’m legally blind in one eye, so close up depth perception is hard, and there’s our house 10” from the car ugh
MyDogTige
#46 for those that don't know, that's an Uzumaki reference
beez428
Outstanding, thank you, ver nice.
What's an Uzumaki
MyDogTige
It's a super creepy horror anime
MayMayz4DayzYo
#19 I bet you’ve never danced a day in your life.
EverNotRelevant
#17 "Fold" in this context means to gently layer the mixture over the new ingredients. It's a technique used when the mixture is delicate and might be disrupted by more vigorous mixing. For example, meringue and whipped cream.
Fendeezy
To gently incorporate a lighter ingredient into a heavier mixture by lifting and turning it over so the batter doesn't lose air.
MadamPuddifoot
Idk if it's cuz I'm ND or just dumb, but this doesn't help. But thank you for explaining. (I think I'm just dumb)
EverNotRelevant
Scoop from the side of the bowl and gently push the mix over the new ingredients. Repeat until they're fully incorporated. If that doesn't clear it up, it's not cuz you're dumb, this is the kind of thing best taught visually.
MadamPuddifoot
I think that makes sense now, thank you! But also thank you cuz I'm really a visual/do it by copying learner.
brattysubsam
To do this action, use your spatula or other tool and go around the edge of the inside of the bowl, and then down the center. Do not do this vigorously as, if it is a whipped mixture, it will lose too much air
brattysubsam
I learned it from the GBBS
EverNotRelevant
I learned from America's Test Kitchen, one of the best shows on PBS
brattysubsam
Does that have the spirit of camaraderie and non-competition most seasons of the GBBS have? I don’t like American cooking shows cause the people are usually mean to each other
EverNotRelevant
It's not a competitive show! It's just some pro cooks testing recipes, showing you what works and explaining WHY it works. Really good for learning new techniques and exploring new takes on classic recipes.