I hate Wyler as much as the next guy probably more. But babe u walked up to that thing her denial is so funny to watch. Although I do think she hated him right after she found out, she was slightly grieving the old him
I ordered fresh for dinner to arrive at 6-7, but i got an email saying it was delayed and that i'll get an update by 9:30. should i cancel or wait? if it's likely to be before 8.
I've tried cuticle oil and the bitter polish but I can't really use that because I'm lesbian, I don't like try to bite my nails I'm just like chilling then I'm like oh shit I Js bit it off I don't want my nails be super long just right now they're short and wide and I want them to grow long enough for it to reshape (I think it does but correct me if I'm wrong). anyway is there any advice to stop subconsciously doing it
I'm rewatching right now so I'm wondering what everyone noticed the 2nd-3rd time rewatching
does anyone know a fic thats like basically a continuation of the show like a season 3 but where they get together. I would prefer it to focus on the relationship but a little storyline would be all right but not too many OCs. I also would prefer if they stick to their personalitys in a lot of the ones I read they mischaracterized Wednesday heavily,like I personally don't think she would tolerate the nickname willa but its cute I just hate that one cause it's not even in the show or a shortening of her name. my bad to get off track but if someone knows something like this 50k-200kish words that would be awesome thank you
I want to hear everyone's favorites like "oh my god they should just use us for the season three script" the one that changed you as a person. I would just say if you can add a little description at the bottom if other people are reading them and they wanna see what they're about.
love to hear it
i saw a titkok comment saying there was a fic like this where either wednesday or enid made the wish i forgot who but i cant find it does anyone know i feel like it would be interesting
hi I'm new to this group so I'm not fully sure if this is allowed but I'm going to a restaurant with my friends to celebrate school ending and i would like help choosing the best option. I dont wanna get something special like low carb i would like something normal like tacos that could just also fit into my diet. its the morning right now so i could shape my other meals around it im just wondering what would be best also for overall health
for gluten development I mix it a bit past a shaggy dough at the beginning I do two sets of stretch and folds and two sets of coil folds I do appreciate shape and then I stitch it. I do a seven minute for spritz and ice cubes I just wanna get as high as the rise as possible
500g of unbleached bread flour
350g water (room temp.)
100g active sourdough starter
10g salt
STEP 1: MIX THE DOUGH
In a large mixing bowl, combine your starter, water, flour and salt. Mix until a shaggy dough forms.
Cover the dough with plastic wrap or a damp kitchen towel and let rest for 1 hour.
*IMPORTANT: Bulk fermentation starts NOW- right after dough is mixed.
STEP 2: STRETCH & FOLDS
You will do 4 sets of stretch & folds -30 minutes apart. Make sure to cover your dough in between each set of stretch & folds.
STEP 3: BULK FERMENTATION
Cover the bowl with plastic wrap or a towel and let it bulk ferment at room temperature.
*IMPORTANT: Bulk Fermentation time will vary based on your environment/temperature.
STEP 4: SHAPE THE DOUGH
After bulk fermentation, lightly flour your work surface and turn the dough out. Gently shape it into a round or oval loaf. Transfer to a banneton or pasta colander (seam side up). Cover tightly.
STEP 5: COLD PROOF
Put your dough in the refrigerator for 12-48 hours.
*I let mine cold proof for 4 hours but you can bake when you're ready!
STEP 6: PREHEAT THE OVEN & DUTCH OVEN
Preheat your oven to 450°F with your empty Dutch oven inside for about 45 minutes.
· STEP 7: SCORE & BAKE
Remove your dough from the refrigerator and place on parchment paper. Score your dough.
Remove the hot Dutch oven from the oven, place your dough inside and put your lid on.
STEP 8: BAKE
Bake at 450 degrees for 35 minutes with your lid on. Then, remove the lid and bake for an additional 12-15 minutes, until the crust is golden brown.-@brynn_ann i ddi ice cubes and 7 min score
I have trouble telling. I mixed this at around 9:10 it's currently 1:50 I had it in a proof box at around 77° if someone could let me know that be great. I would say it's slightly sticky and mostly pulls away
monday:
machine chest press
incline dumbbell press
overhead tricep extension
tricep pushdowns
cable lat raises
machine shoulder press
tuesday:
lat pulldown
close grip row
wide grip row (no t bar unfortunately)
bayesian curls
cable hammer curls
wednesday:
machine ab crunch
leg press feet wide
seated leg curl
hip thrust
hip abductor
calf raises
friday:
pec deck
bayesian curls
tricep overhead extension
rear delt flys
cable lat raises
saturday:
machine ab crunch
leg press feet close
dumbbell rdls
hip adductor
leg extensions
seated leg curl
So I made my starter in September 2025, and it was hard at first, but I eventually made really good loaves with her. Then 1–2 months ago she randomly became sluggish and would barely rise, and the dough wouldn’t ferment properly when I made bread. I’ve tried everything, whole wheat flour, honey, etc. but nothing’s working.
I thought it was the temperature, so I bought a heating plate, and it helped a little. I’ve been feeding her a really weird ratio (1:2.35:3.5), and it kind of works, but she takes about 24 hours to peak, so I’m scared she’s not strong enough to make bread.
I want to make bread in 2 days. Is there anything I can do? I feel like I’ve tried everything, and I don’t know what happened.