Lets Make A Videogame How Hard Can It Be

lifehack: when you see a Take One candy bowl in a restaurant, wait until noones looking and shovel candy into your pockets. god may judge you but his sins outnumber your own

There’s a note written into my family’s recipe book SPECIFICALLY STATING do not! be tempted to double the pancake recipe! And every year we’re like hmm seems fake. Better double it

I am a(n):

⚪ Male

⚪ Female

🔘 Writer

Looking for

⚪ Boyfriend

⚪ Girlfriend

🔘 An incredibly specific word that I can't remember

5 min tutorial for trcelyne, hope it helps! 

favorite thing ever is leaving this gif in Ao3 comment sections

because A: a shocking amount of people don't know abt the 'img src=' trick to add images into comment sections, and B: well over half of the authors seem to really enjoy the sentiment

A book crystallized in the ocean

Grinding whole spices is WORTH the cost and effort

Just wanted to remind folks that if flavor was color, pre-ground spices are pastels, and freshly-ground spices are vibrant fully-saturated jewel tones with an iridescent rainbow sheen.

I am not shilling, I will not link you to a brand or product.

But please, please put it on your future to-do list to acquire a ultra gritty (not smooth ceramic or glazed) spice grinder. Lava rock if you can. The mexican Molcajete works wonderfully. An electric grinder if you must.

Search for a local asian or latin supermarket for cheap whole spices in bulk. Per-Pound, whole spices in a baggie are almost always cheaper than pre-ground bottles.

I am begging you, knees on the ground and tears in my eyes, to please, just once, go buy a tiny amount of good-quality cinnamon bark.

It should be a lovely medium-brown color with a soft orange tint, not nearly black with age. It should look a little soft and crumbly around the cut edges. Look for the flat pieces, which haven't curled into rolls from dryness.

Break a little piece off. Less than the size of your thumbnail. Crush or grind it however you can. Smash it with a hammer, make dust with sandpaper, however you want.

And stick it in your mouth.

A tiny amount of freshly ground cinnamon bark is heady, fruity, sweet, floral, and has a warm spice that breathes down your throat. You can chew on bits of the bark like candy, it's so sweet and good.

Pre-ground cinnamon tastes like bitter dust and betrayal by comparison.

The really old, dry as dust cinnamon sticks that look so dark brown they're nearly black... you can grind those up too, it'll improve the flavor, but it's about three steps behind the fresh stuff. Kingdoms fought wars over fresh cinnamon. Kings traded war prisoners for pounds of cinnamon, and I get it. I understand.

If you can afford it, if you want an earth-shaking treat, please consider: Whole Nutmegs, Good Cinnamon, Whole Cloves, and Whole Peppercorns.

And some method of grinding them.

Found this on facebook but reposting to SAVE A LIFE.

Or at least some of y’all’s GPAs.

You’re welcome.

Y’ever read something and have understanding that has eluded you interminably suddenly stop, curl up, and snuggle neatly into a fold in your brain because a new way way opened to it?