when she says she doesn’t send nudes
Nobody better ever fucking tell me the fight for rights is over.
GUYS. DID YOU KNOW YOU CAN WRITE CHOOSE YOUR OWN ADVENTURE FICS ON AO3
Made the mistake of bringing up that needing glasses is a disability on tiktok and people got real mad.
“You can fix it with glasses” yeah, cuz they’re a disability aid? But like, I still have to pay 160 bucks to use my own fucking eyes?
Like, by definition, if your eyes do not work without aid, you have a disability to see.
Having a disability doesn’t automatically put you in what people consider the “disabled” category, but that doesn’t change the fact that it is in fact, a disability.
disney concept art: the most beautiful dynamic original thing i have ever seen
disney finished project: rubber same face minimalism regurgitated plots
The secret is in the water; literally, it’s IN the water.
See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.
So don’t throw out any water.
Here’s how you do that:
First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)
The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.
But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).
Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.
Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.
Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.
Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!
Fuck Columbus! Indigenous Rights! And happy Thanksgiving!
Put an egg in your ramen. Put scallions in your ramen. Put chili oil in your ramen. Put kewpie Mayo in your ramen. But nori in your ramen. Put tofu in your ramen. Put miso paste in your ramen. Put mushrooms in your ramen.
By Mj.majcha on Instagram.
At the gate for my flight home from visiting friends and there's a woman here with a service Shiba Inu. No pics because he has a Do Not Disturb vest and taking pics of strangers is illegal but I need to stress how ON DUTY this animal is. Ears up. Eyes doing Lazer scans of everything. Examining everyone who passes within 10ft like a security guard. Ass planted on her feet. I have never seen a dog with such intense chivalric guardian energy before. He has tiny eyebrows and they are FURROWED with concentration.
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