In the US it’s cheap but unregulated and full of shit that’s terrible for you. Or you can pay an arm and a leg for stuff that’s better but still not up to the standards of most other countries. I learned this by getting a chemical burn in my eye from sunscreen… meant for my face.

My inlaws took in a Russian family a few years back. It was quite the culture shock for them to get a giant jar of pickled tomatoes and drink hole glasses of the brine. I like pickles and all, but that’s just too much 😆

Everybody to the limit Everybody to the limit Everybody, come on, fhqwhgads!

There’s actually a better way to get more garlic flavor into your dishes without adding more. The secret is to add the garlic at the last possible moment in the cooking process to reduce the garlic oxidation. The more it oxidizes the less flavor it has. It oxidizes the second you break the cell walls so waiting until the end of possible helps retain the flavor and make it more potent!

bbbbbbbbbbbbbbbbbbbb JOHN MADDEN

While that is what this looks like, both comment/post histories just look like normal accounts to me.

You mean they “w” don’t know.

I had a super cool N64 film camera that I took with me to sleepovers and took lots of shitty photos with because I was a dumbass kid that didn’t know anything about photography.

When I say this, my dog always does a double take. Like his head shoots straight up and he looks around excited, but he doesn’t freak out until I say it again and confirm that we are, in fact, going for a walk.

“hot dog sauce…”

Heinz ketchup once tried to rebrand their ketchup as “hot dog sauce” to trick the good people of Chicago into accidentally tainting their hotdogs with ketchup. We remain strong and stubborn as ever, but that was a close one. Sometimes I feel like the people of Chicago would be more open to adding licorice sauce to their hotdogs than ketchup.

What? Your butthole doesn’t look like an event horizon?

Just dial down the middle! C-A-L-L-A-T-T

When I recently went off my medication, I would have random days where I was incredibly depressed as my body was trying to return to normal. The first day we moved into our house I started crying because I missed my dog who was staying with my parents temporarily. Without saying anything, my husband ran to the store and got me a pint of Jenny’s darkest Chocolate ice cream. And we ate the whole pint together. No judgement, just love.

“Where we all goin?” - Dog probably

My husband works at an architecture firm. They exclusively use #2 in 3 different colors. My husband has gotten in the habit of putting a few in his pocket during the day while he works and emptying his pockets when he gets home. We have WAY TOO MANY PENS!!! I’ve been bagging them up and giving them away!! They are nice pens tho… very good for drafting/drawing/etc. I just don’t need 300 of them. Beware that the blue ones tend to explode the most.

I mean it this time

You could make the same argument about any pet. There are behaviors that need to be controlled for any pet you decide to keep in your house. If you’re brave enough to adopt a young one, you’ll almost definitely experience those things as you train them. A well trained pet won’t exhibit those behaviors, but it takes hard work to get there.

I second the freezer meals! What I like to do is make things that I can make a very large batch of to make food prep easier when I want a quick healthy meal. My favorites to make are chicken pot pie, pesto, kale pesto, pulled pork (not healthy), and falafel. All of these things take lots of time and or ingredients. So when you make them, you make a big massive batch and then divide them into meal portions for freezing. This way all I have to do is grab 1 portion of say pot pie, thaw it out in hot water or in the fridge the day before, pop it in the oven with some pie crust or crescent rolls on top for 25 min and BAM, I’m eating stuff from my garden in the middle of winter with little to no effort!

I LOVE this sweet potato and peanut stew we found. We originally tried it when looking for easy camping meals, but it’s so good we just keep making it. I’m not even vegan, but it’s so hearty and filling. People we make it for often ask if we’re sure there’s no meat in it. Best part is it only takes 30 minutes to make and uses relatively cheap ingredients. I like to add extra kale to make it thicker and make some wheat rolls to go with it: https://www.freshoffthegrid.com/sweet-potato-and-peanut-stew/#recipe

I also have dialed down the cheese intake, which is probably for the best. But if I want to indulge I have 2 options: take lactase pills or select cheese that does not contain lactose. I particularly enjoy the Cabot seriously sharp cheddar for my go-to cheesening.