Love Begins
shark vs the universe
cherry valley forever
untitled
let's talk about Bridgerton tea, my ask is open
Andulka
he wasn't even looking at me and he found me
Sade Olutola
❣ Chile in a Photography ❣
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will byers stan first human second
Kiana Khansmith
#extradirty
Claire Keane
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I'd rather be in outer space 🛸
"I'm Dorothy Gale from Kansas"
2025 on Tumblr: Trends That Defined the Year
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Xuebing Du
seen from Germany
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@artthatireallylove
Added some more to my customized headphones B)
Acrylic markers for the eyes & checkerboard, sealed with glitter nail polish (I know, but shut up it works well as a sealant) and then put a glittery galaxy fabric over the band and the muffs!
Accidental upside is that they are way more noise canceling with the extra layer!
Accidental down side tho, I don’t think I will ever outrun the manic pixie dream girl allegations with these://
Making patches :]
Done? by Worried-Zombie2868 on reddit.
birth of venus
pixel flowers
no one asked but
- my commissions are open. you can send me a dm for more info
- you can buy prints on my inprnt (https://www.inprnt.com/gallery/teller-of-tragedies/) and wallpapers on mi kofi (https://ko-fi.com/telleroftragedies)
- you can also find me on tiktok (https://www.tiktok.com/@teller.of.tragedies) and instagram (https://www.instagram.com/teller.of.tragedies/)
have a nice day :)
Gallus Wedding Highlights!
Alright, a lot happened today, and my brain is an extrememly hyperactive bowl of oatmeal right now, but highlights and pictures, as I remember them:
Stayed up until 5 AM with @mazarinedrake watching Planet Earth 2 because sleep is overrated, then woke up at 8 to go to the wedding.
All sections of cake managed to make it there in one piece.
Deciding on a wedding cremeony and vows… 15 minutes before the ceremony and writing them on the back of a donut box.
Also, @katy-l-wood turned up and I DIDN’T FUCKING RECOGNIZE HER FOR 15 MINUTES.
Go me.
@theshitpostcalligrapher making a box for the rings out of pieces of donut box and a pocket knife like a goddamn mcgyver
@propheticfire looking like Hired Viking Muscle, in the best way possible
My whole party looked like a fae coven tbh.
Brief but emotionally evocative ceremony feat:
emergency Tallit Chuppa on flagpoles
Officiated by husband’s High School German teacher, who is ordained as a Bhuddist religious leader and also a brewmaster
Having to tell him to put the bhuddist certification on the lisence, not the brewmaster one.
SUDDEN EXECUTIVE FUNCTION AND MAKING UP A COOL WALK-IN ORDER AND HAVING TO DIRECT EVERYONE LIKE A CORGI OR SOMETHING. BUT IT WAS COOL.
the lightbulb was very stubborn and didn’t want to break. Im going to take it as an omen that our relationship is UNBREAKABLE
wedding photography in front of playground Jorgmandur
Bitchin’
At the reception, watching the family that doesn’t know what I do for a living trying to mingle with my internet friends.
Somehow, in spite of both parents, my sister, and The Domestic Troll Baconweave being present, didn’t get roast-toasted.
I am *almost* sad about this, but not really.
BTW, THE CAKE IS BALLER:
IT TASTE GOOD TOO. EVEN THE MOCHA ONE I FORGOT TO PUT HALF THE LEAVENER IN. HELL YEAH.
@theshitpostcalligrapher give me cryptid bootyhorts, which i wore to the mexican place after coming home and passing tf out for three hours.
Husband loves his Bardilicious bootyshorts too.
watching Letterkenny and being interrupted to have the slang explained like Canadian Duolingo while writing the thank you notes.
I still have an entire box of donuts tho.
Tomorrow, driving the flatlanders up to 12K to laugh at them stumbling around the Alpine Visitor Center.
It was a delightful ceremony and it was hilarious watching the internet buddies mingle with the family (and try super hard to use Gallus’ real name and not confuse the family by calling them Gallus). Internet buddies looked like a DnD group that accidentally wandered into real life. (I was deemed the rogue because I mentioned that I can fit ten knives in the boots I wore.) Also hung out with @propheticfire and @theshitpostcalligrapher for a couple hours at their hotel after the ceremony before going over to Gallus’ house and then I too watched Letterkenny and had the slang explained by @theshitpostcalligrapher. It amuses me that this apparently happened twice, because Gallus was asleep during the first round.
Oh i forgot about this but a highlight of Canadian duolingo was:
@mazarinedrake: “uhhh it means they want to grab a beer and get high?” me: “no it means they want sandwiches and a nap”
In our defense, that’s what Amrican Hockey Players would do.
Hey! I was wondering, do you have any cake tips from when you made your own wedding cake? I wanted to bake my husband a mini wedding cake as an anniversary gift this year.
General Advice:
Tiered cakes need to be placed on little cardboard circles and then you poke dowels or those smoothie-sized straws though the lower cakes to create an internal support structure.
Pretty much any recipe you get off google will work reasonably well, just make sure to follow the instructions of what goes into the cake, and in what order, or the texture comes out funny.
let cakes cool completely before decorating them. As in, stick them in the fridge. You can even freeze them if you want to make them ahead of time. They thaw in about 20-30 minutes depending on size.
Buttercream frosting am good and hard to mess up. put some between layers of cake, and on the outside if you’re planning on using fondant or some kind of glaze. Or just put it on the outside, it’s good.
Cake keeps for up to a week if you keep it covered.
It’s always better to have Too Much Cake than Too Little.
Coming from a state champion baker:
If y’all use a decent box mix and use melted butter instead of vegetable oil, an extra egg, and milk instead of water, no one can tell the difference. I sure as hell can’t.
Also, if you add a little almond extract to vanilla cake, or a little coffee to chocolate cake, it sends it through the roof.
This concludes me attempting to be helpful.
yo I can vouch for this I’ve done this for the last few cakes I’ve made and holy crap it makes suuuuch a difference the cake is still fluffy, but it also seems more dense, and it doesn’t dry out like at all you can leave it uncovered on the counter all day after being cut into, and it won’t get all crusty and dry this is an amazing way to take your cakes to the next level
Does this count as cake hacks?
cake: hacked
OK but if you’re adding all that to the mix why not just scratch bake? There are literally only four ingredients you’re NOT adding yourself at this point.
It’s always so baffling when mix hackers give you a whole ass cake recipe. Like there’s some kind of magic to mixes that needs to form the core of the thing instead of just, a couple dry ingredients and powdered milk.
presumably as a step of intermediate complexity between mix baking and scratch baking, when neither of those fits your complexity needs exactly?
In particular, this is a useful technique for people living in dorms, or traveling, or similar situations!
Baking from scratch means you’ve got to buy a whole tin of baking powder and only use a spoonful, and a whole thing of flour, and maybe multiple kinds of sugar, and maybe cocoa powder, maybe spices, and there’s no way you’re going to use up any of those, you’ll just have to pitch them when you move out.
Not to mention that you’ve got maybe one measuring cup, and there’s no way you’ve got a sifter, and you probably don’t have measuring spoons and how sure are you that your eating spoon is actually the right size…
Scratch baking is great if you’re going to do it regularly! But for situations where it doesn’t make sense to invest in all the tools and ingredients, cake mixes are very practical.
Scratch means you have to worry about ratios. Scratch means you have to keep cake flour on hand. Scratch means you don’t get the benefit of some of the CHEMICALS in the mix that are 100% beneficial to excellent cake.
I bake some things from scratch. Anything requiring creaming a mix is basically a sad joke because all the work is the creaming. Standard cake is not one of them.
Of course, me being me, a standard cake is usually just a component - I don’t actually like “just cake” that much and canned frosting is terrible. So while I don’t scratch bake cake, that cake is getting saturated with tres leches, or put in a trifle, or getting add-ins before baking anyway.
But in a larger sense, who cares? Baking is hard and for fun anyway. Why bake-shame someone?
Just FYI… A LOT of professional bakers (probably more than half) in the US at least use doctored mixes rather than scratch ingredients even for their more expensive cakes like wedding cakes. There are whole forums where they talk about this amongst themselves.
In taste tests they’ve found that while customers may ask for a cake from scratch they often end up preferring the taste and texture of the doctored mixes when all is said and done.
Unless you have some particular allergies or some other reason to avoid box mixes they are often the better way to go.
I’ve been looking into opening up a home bakery and part of the task of producing food for the public is making sure your items are standardized so that every person who gets a cupcake (for instance) is getting the same quality, size, etc., etc.
Doctored mixes really help with that since big companies like Duncan Hines buys in larger quantities, can afford to test/discard bad batches and will rarely have a one-off batch of flour or flavoring that are bad or go bad like you can at home.
Nice seeing this going around again!
My standard cake is box mix + milk for water + melted butter for oil + dash vanilla extract + frosting from scratch. This really seems to hit the right spot for people of “mmm, homemade” but also “exactly like Mom used to make.” (Do that for a yellow cake with chocolate buttercream frosting, add candles, and serve to a college student, for the maximum “this is exactly what I didn’t want to admit I wanted” potential.)
Seconding the addition of coffee to chocolate cake; a tablespoon of instant coffee powder in a dark chocolate cake makes it taste chocolatey-er without actually adding a perceptible coffee flavor (I don’t like coffee flavor, personally, and I still do this).
Another good option is a box lemon cake mix plus maybe 3 lemons. Zest the lemons, set the zest aside, then juice them and use that in place of the water; then use the zest to flavor the frosting. Adds a nice fresh kick.
Chocolate chips can be dumped straight into chocolate cake mix without fussing with anything to compensate. Sprinkles can go into white cake mix to make your own “confetti cake” with any specific color combo you like. Any kind of dried fruit can be chopped to raisin-size, soaked in hot water (or, better yet, hot juice with a couple of citrus peels added) for an hour, drained, and then added to batter.
Replacing part (up to maybe 1/3) of the water with yogurt (and then the rest with milk as usual) will give you a denser cake; make sure to check if it’s cooked through, and bake a little longer if necessary.
Swirling things through batter for that fancy marbled look is easy. Consider melting chocolate chips with butter, or mixing brown sugar with cinnamon and a little melted butter, or making up two different cake mixes and swirling those together.
I swear by the Cake Mix Doctor’s two cookbooks (one’s general, one’s specifically for chocolate cakes). I think every birthday cake I had as a child was out of those.
Mother-in-law does these box mix fix ups. She gets paid by a professional catering service to do cakes. She even knows what brands are gelatin free and how to make them taste the same. They do a lot of Muslim celebrations, and gelatin comes from pork fat.
I use orange juice for water, add orange zest and a splash of orange extract to a yellow cake mix. Make chocolate buttercream frosting, and it’s a cake that tastes like a chocolate orange candy.
I've been feeling extra....large lately. So now I'm purposely putting more veggies in my diet. Starting tonight!
Yay veggies! My new stove is getting delivered sometime Thursday so until then I can't do any cooking outside of grill (ran out of charcoal yesterday), instant pot, or slow cooker. I miss veggies.
Do you ever do the sautee thing in your instant pot?
Yep, last night we had ravioli that I cooked in it. Today I'll be using it to cook baked beans to go with burgers (we're having people over for dinner and board games).
Note to vacationing non-Americans: while it’s true that America doesn’t always have the best food culture, the food in our restaurants is really not representative of what most of us eat at home. The portions at Cheesecake Factory or IHOP are meant to be indulgent, not just “what Americans are used to.”
If you eat at a regular American household, during a regular meal where they’re not going out of their way to impress guests, you probably will not be served twelve pounds of chocolate-covered cream cheese. Please bear this in mind before writing yet another “omg I can’t believe American food” post.
Also, most American restaurant portions are 100% intended as two meals’ worth of food. Some of my older Irish relatives still struggle with the idea that it’s not just not rude to eat half your meal and take the rest home, it’s expected. (Apparently this is somewhat of an American custom.)
Until you’re hitting the “fancy restaurant” tier (the kind of place you go for a celebration or an anniversary date), a dinner out should generally also be lunch for the next day. Leftovers are very much the norm.
From the little time I’ve spent in Canada, this seems to be the case up there as well.
the portions in family restaurants (as opposed to haute cuisine types) are designed so that no one goes away hungry.
volume IS very much a part of the american hospitality tradition, and Nobody Leaves Hungry is important. but you have to recognize that it’s not how we cook for ourselves, it’s how we welcome guests and strengthen community ties.
so in order to give you a celebratory experience and make you feel welcomed, family restaurants make the portions big enough that even if you’re a teenage boy celebrating a hard win on the basketball court, you’re still going to be comfortably full when you leave.
of course, that means that for your average person with a sit-down job, who ate a decent lunch that day, it’s twice as much as they want or more. that’s ok. as mentioned above, taking home leftovers is absolutely encouraged. that, too, is part of american hospitality tradition; it’s meant to invoke fond memories of grandma loading you down with covered dishes so you can have hearty celebration food all week. pot luck church basement get-togethers where the whole town makes sure everybody has enough. that sort of thing. it’s about sharing. it’s about celebrating Plenty.
it’s not about pigging out until you get huge. treating it that way is pretty disrespectful of our culture. and you know, contrary to what the world thinks, we do have one.
So the “doggy bag” thing is real?
Y-yes? Is it not overseas?
Holy shit, this is the first thing in 760 days that has made me feel more positive about America.
Not only is the doggy bag thing real, but some restaurants make it EVEN COOLER. Here in Portland, there’s a restaurant that will literally create a foil animal sculpture with your food inside. Like. We love sending people home with leftovers So Much that we want to make them Even More Special than just eating out itself was.
I’m dying that people don’t realize doggy bags are a real thing. Even fancy restaurants treat that as normal and expected, even if one doesn’t usually need one because the portions are smaller. The only fancy places that look askance at taking home leftovers are ones that are trying to be more foreign as a fashion thing.
Many restaurants have branded bags and boxes with the restaurant’s name on them.
When Americans eat crap, it’s often more about food deserts and a complete lack of reasonable public transportation than about our restaurants having insane portions.
A food desert is an area with no supermarkets or grocers where the only place that sells food is a convenience store with twinkies. It’s very common to not live within walking distance of a place that sells ingredients. In the suburbs, it’s normal to not only live outside of reasonable walking distance of food but also for that distance to be a huge highway with nowhere you’re legally allowed to walk. From conversations with friends, this sounds relatively uncommon in most countries. Every place has some farms in the middle of nowhere, but US style suburbs aren’t the norm.
Meanwhile, at least in some areas, we tend to have a lot of storage space, so it’s common to go to the supermarket only occasionally and stock up for the week/month with things that will keep. We’re not usually buying 800 servings at once because we’re actually going to eat all that right now.
The way normal people shop for fresh vegetables a lot of places just isn’t possible in big chunks of the US, and it’s very much a class thing.
I’m kind of surprised no one brought this up yet but as a culture we had this huge economic disaster about eighty years ago paired with an androgenic ecological disaster in this big portion of the middle of the country that caused widespread famine and starvation
on the leftovers thing, if you’re only visiting for a short time (and thus wont be able to use any leftovers), try agreeing to order one meal to share with whoever you’re at the restaurant with, instead of each of you getting your own meal. It definitely shows off the portionability of almost all restaurant food. 1 meal per 2 to 3 people should work without creating any leftovers.
The first thing I usually do when I get a burger is cut it down the middle and decide which half I’m going to eat, and which I’m going to save for a rainy day. Then, I divide the side-food in a similar way (be it fries, vegetables, or whatever). If I’m visiting the south, known for its hardy portions (texas, alabama, etc), I’ll actually divide it further, eating (for example) only half (or less) of the burger, and none of the fries– which means it becomes 3-4 days of lunches… for the family I’m staying with. Yes. You can give your leftovers to someone else. In fact, it’s considered really kind, if they like that kind of food. And since they’re usually the ones that took you to the restaurant, it may even be their favorite type of food.
Food is really a sign of affection, in every possible way, from the trope of “mother’s day means serving mom breakfast in bed” to “cutting the wedding cake is one of the most important wedding photos” to “one of our holidays literally has kids running up to every house in town in costume to ask for candy” to “BBQ sauces are a generationally-passed-down tradition.”
It’s not about the food itself, the food is a symbol of working (or paying) for an experience that your loved ones will enjoy. It’s the stubborn grandmas remembering the great depression. It’s the parents that remember eating fish cakes and stewed tomatoes in 1965, and deciding to make something edible instead. It’s the inexperienced kids handing their parents a gross bowl of shredded cheese and cheerios because they want to show that affection and haven’t figured out how to do it right yet.
There’s a restaurant in DC that specifically, as part of its menu, gives you an equal portion of specific “traditional” foods to take home. They’re packaged separately and half-baked so they reheat well when you get home.
If you have a potluck with friends, it’s perfectly normal to leave your leftovers of whatever dish you brought with the hosts, as a thank you for them hosting. It’s also perfectly normal, if you are hosting friends for a traditional meal like thanksgiving, to give them some of the leftovers to take home with them (like your grandma would do).
I recently hosted a big dinner, and one friend couldn’t come at the last minute. So I brought her leftovers the next day anyway, because that’s one big way Americans show we care.
In many areas it is an actual thing to make friends with new neighbors by going over and introducing yourself with a plate of cookies or pie. If I go to a dinner at someone else’s house, the very first thing I ask after getting the invite is “what can I bring?” because it shows i’m not an ungrateful guest. And if they say “nothing,” I’ll probably still bring a bottle of wine or something.
I’m gonna reblog again because I realised I forgot something huge.
It’s tradition, across the US, that when your friends help you move, you repay them with pizza. This is usually because pizza is easy to order in when everyone’s tired and most people like it (so you could theoretically replace it with chinese or something), but the fact is we repay kindness with food. And it’s very specifically, always food. It can’t be replaced with buying them a drink down at the bar or something. Someone helped you out and showed they care by sacrificing time and effort for you? You show your appreciation with food.
Food = love
As a constantly hungry human bean, I approve this post
the person I reblogged this from mentioned the Dust Bowl in the tags and yeah, if anyone’s wondering WHERE this food culture came from - a quick google search will tell you all you need to know!
I work at a restaurant with people from four different countries. One of those countries is Thailand, and the woman who’s from there hasn’t assimilated even a little bit.
I completely respect that she came over here as an adult in her early 30s, and that she struggles INTENSELY with English and will probably never really assimilate. That’s okay, that’s kind of how America is. But I find it INCREDIBLY disconcerting that she won’t accept offers of food when I’m like “we had a big holiday! Would you like some soup?” or “I had a coupon to get everything half-price but ONLY if I bought X amount, want some bread?” or what have you. It’s apparently just….not done in Thailand, and she doesn’t understand why it’s such a big deal here (or why we all keep trying to feed her).
Another thing? As huge as restaurant meals are, serving sizes are still tiny. “Three servings per package” means if I’m ‘meal’ hungry, but only want to eat the one thing, it’ll get me to my next meal fine. “2 servings per package” means it’s a snack. “1 serving per package” means you’ll find seven wrappers in the trash next time you open the lid to toss something out.
All of this. I have celiac so there are a lot of things I can’t eat, but this still applies to friends and family and I. My parents try to give me food when I leave their house after a visit. I always offer leftovers to people who come over for a meal.
But then. Then my church small group started meeting in my house. My group was basically a bunch of kids who had just graduated from college (I was 5-10 years older than them) and who would work all day and not have time for dinner beyond takeout. So I started making more dinner those nights. It got to where I was making food for 21 people one night a week, every week. Sometimes it was simple pasta bar or potato bar or taco bar. Sometimes it was mini Philly cheese steak meatloaves. Once a month or every other month we would do potluck style so others would pitch in too. I did this while pregnant with my second kid. I hosted a big Thanksgiving bash for everyone who was staying in town.
I have moved away from that place, but I love knowing that on a night where those kids would’ve eaten takeout and spent some of their hard-earned money I gave them a home-cooked meal and was able to send the ones with a little more need home with leftovers.
I don’t have the opportunity to do that as much here. I take food to people who have had babies, I sometimes will provide food for ~15 people at church. On Tuesday nights before this virus put everybody on lockdown I would bring a homemade baked good for my group in the club I volunteered with. But it just isn’t quite the same as that year of cooking for 21 while living in a food desert in Waco, Texas.
No! We haven’t! And it passes pisses me off because I have celiac and even trace amounts of gluten will make me really sick! Those stupid paper bags that leak flour on everything mean that I will get it on my stuff or my hands and can end up with debilitating stomach issues from it!
I got a horrific rash all over my hands and my stomach was raging. Because the flour had leaked all over the packaging of my gluten-free flour. Why the stores think the gluten-free items need to be in the baking aisle baffles me.
Especially when they have a separate gluten free aisle already for specialty GF stuff. I hate having to look for items in two places before I can find it - is this GF pasta in the GF section or with the regular pasta? Will the macaroni and cheese mix I’m looking for be in the GF section or with the rest of the macaroni and cheese mixes? Is this specific type of GF flour going to be in the GF section or in the baking aisle? Will the GF frozen chicken nuggets be in the GF frozen section or with the regular frozen nuggets? It will never be in the place you first look for it. Ever.
Meal Planning
Any suggestions for dinner next week?
My meal plan dinners:
Monday: lo mein (recipe on Damn Delicious) using gluten free ramen noodles. Leftover pulled pork for the meat.
Tuesday: enchilada bake using leftover pulled pork (gotta use it up somehow).
Wednesday: leftovers (I'm making sausage dressing over the weekend, I'll be having that with a fried egg on top).
Thursday: crockpot Aussie Chicken (recipe from 365 days of slow cooking) over rice.
Friday: big salads or leftovers.
Guess what I'm baking today? Dill bread! I use gfJules gluten free breadmix and will be using my breadmaker to make the dough because my hands can't due to chronic pain. As for the herbal mix:
1.5 tablespoons dried dill weed
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
The recipe I found also calls for shredded cheddar cheese, but I can't have cow dairy so skipping in that.
After the dough is made, I'm transferring it to the enameled cast iron Dutch oven my parents gifted me for my 40th bday. First time using it! The bread will rise in there for about an hour before baking.
My house is gonna smell sooooo good. I really love dill weed and seek out recipes I can use it in. It's been difficult finding any seeing as I'm mostly pescatarian (vegetarian + seafood) who also has poultry every now and then. Pork makes me sick, and beef tends to do the same, but my doctor made it clear I'm not allowed to have beef anymore, which is fine seeing as I've had beef only maybe five or six times in the last ten or so years.
If you have a recipe that calls for dill, let me know. I can substitute regular flour with gluten-free flour.
Fellows who cannot/will not consume gluten: the best gf flour I've found is Premiem Gold Gluten Free & Ancient Grain All-Purpose Flour. It's a 1:1 ratio with standard all-purpose flour and makes seriously delicious food.
The smell of this bread has my mouth watering. My house smells delicious. 🤤
Look at this! I have at least another hour before I can eat this. I weep!
I dunno why this took over an hour to load. Weird. Anyway, I have had a slice and y'all...This. Is. PERFECT. Soft, moosr, slight bounce, even flavor, and it looks so pretty!
reminds me of when some old church in Sweden was cleaning out their storage and they forgot they had left like 80 medieval corpses in some ikea bags during renovations so somebody opened a closet door and it’s just
the rental listing says wheelchair accessible
...but they mean only inside the leasing office or lobby.
...but they mean only if enough people are around to carry you over a barrier. all the staff and residents are like a family, so you should let them touch you every single time you want to go in or out!
...but you have to call someone to unlock something in the accessible route every single time, and they can take hours to respond, even if you have groceries or need to rush back to take medicine or go to the bathroom.
...but the ramps are too steep for a solo manual wheelchair.
...but the nearby sidewalks do not connect to anything helpful and just suddenly stop. further progress towards a store in a wheelchair would have to be in the street.
...but they mean from the sidewalk to the unit, and not the whole way from the parking lot to the unit.
...but there are no wheelchair accessible parking spots left.
...but the only parking spots with enough room for a wheelchair are always taken by people who "will only be a few minutes, lighten up."
...but they mean after the steps at the entryway. but there are only a few!
...but the one elevator breaks down regularly and takes forever to fix.
...but the one elevator breaks down regularly and is quick to fix but maintenance takes forever to get to it.
...but the power to the elevator regularly goes out for hours to days, so management insists the elevator never breaks down. because technically, nothing broke!
...but they mean after the flight of stairs into the unit.
...but so much shit is kept in the hallways that wheelchairs can rarely pass through, and management refuses to do anything about it.
...but they mean to the unit not once inside the unit, because the inside of the rental itself is too small for a wheelchair to navigate.
...but the counters, sinks, showerheads are all at standard standing heights and the water fixtures are not adjustable enough. making it extremely difficult for someone to even wash their hands from a wheelchair, let alone adjust the shower from a seated position.
...but the vents are shared between units and are full of mold.
...but the wheelchair accessible unit has very little sound isolation and very loud upstairs neighbors who antagonize disabled people on purpose, which was why the last person moved out.
...but none of the available units are wheelchair accessible.
...but wheelchair accessibility is the only type of accessibility they are willing to accommodate.
...but management MUST use fragranced cleaning supplies in every shared area because they need everything to smell. and their need is much more important than how much I do not want to have completely optional and potentially life-threatening allergic reactions.
...but nobody in management or maintenance is willing to wash their hands, take their shoes off, ± wear a mask.
...but management is only looking for residents who have a certain open, community-focused vibe. and by that they mean they hate anyone who wears a mask.
...but management blows up about religion, race, gender, politics, sexuality, and anyone they perceive to be the enemy. and they perceive a lot of people to be the enemy.
...but management treats visibly disabled people like subhuman dogshit, is disproportionately hostile about any of their requests, and thinks they should be eternally grateful for just being allowed to live.
From the book Organizing Solutions for People with ADHD:
Putting a coat on the back of a chair by the door is fine, but if you prefer, use coat hooks and a large catch-all basket for dropping keys, hats, gloves.
Small bookcase end-table next to the couch to store craft projects, books, and other things being worked on for easy access.
Add a storage unit near the dining room table to transition between eating and working there.
Daily toiletry items should be stored in a basket that you can move easily
Extra toiletries and medicine cabinet items go in open shelf/basket storage so they can be seen and used easily. If items no longer fit, purge the excess. Don’t obscure the view!
If you disrobe in the bathroom, place a tall hamper in there.
Keep a set of cleaning supplies in each bathroom
Reblog and say what project you currently have spread on your dinner table in the tags
oh btw archive.org has the first edition of this book available to borrow.
I’ve gotten this book out from the library and it is fantastic. I was wary, because we all know how well most organization schemes work for us, but she is a professional organizer who specifically wrote the book because her usual methods didn’t work for clients with adhd (and then her own daughter, when she was diagnosed) and she had to actually sit down and figure out their needs and adjust her methods accordingly.
For once, a NT author sat down and took the time to really understand adhd and rearranged their whole methodology just to fit, and it shows. She explicitly says that a well-organized adhd house will not look like a well-organized NT house, and that is absolutely fine. Organization has to be about what works for you.
(Also: I had this book sitting in my back office basket at the library I volunteer in for weeks without being able to check it out, because I kept forgetting to return my overdue books. LOL)
