Just remember in 20 seconds, the food will be gone. The taste will be over, and all that will be left is regret. Just like last time.
d e v o n

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Keni

Kiana Khansmith

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tannertan36

#extradirty
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Xuebing Du

JBB: An Artblog!

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@genericloner
Just remember in 20 seconds, the food will be gone. The taste will be over, and all that will be left is regret. Just like last time.
i don't think its my body dysmorphia making me look that big…
Bob’s Burgers, The Horse Rider-er (S06E17)
Me: I know weight fluctuates it won’t bother me I want to weigh myself everyday just to see!
Me when my weight fluctuates up instead of down:
My second dress up game! This game is inspired by art from my favorite childhood toys: Barbie and Polly Pocket. The box art for these dolls,
BARBIE PICREW OMG!!!! Moots let me see yours if u have the time!!💓💓
Aw this is so cute!!
Losing weight you gained back is so fucking painful
It's not nearly as exciting the second time around.
Hardest journey a girl will have to go thru is taking down her 2day old bun & brushing thru her matted depression hair. Thoughts + prayers to those about to embark🙏🏼
Cauliflower Risotto with Mushrooms - 300kcal/ 10g protein
Servings: 4 - 300kcal/10g protein per 1 1/4 cup
5 tablespoons olive oil, divided
6 cups (10 oz.) sliced fresh cremini mushrooms
1 small (6 oz.) yellow onion, finely chopped (about 1 cup)
2 teaspoons finely chopped garlic (from 2 cloves)
2 teaspoons fresh thyme leaves, plus leaves for garnish
1/4 cup dry white wine
24 ounces fresh riced cauliflower (8 cups) (such as Eat Smart)
1 cup tap water
1/2 cup unsalted vegetable stock (such as Imagine Organic)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces Parmesan cheese, finely shredded, divided (about 3/4 cup)
Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes. Add wine; cook, stirring constantly, until wine is absorbed, about 90 seconds. Stir in cauliflower, water and stock. Cover and cook, stirring occasionally, until cauliflower is crisp-tender, 10 to 12 minutes. Remove from heat.
Transfer 3 cups of the cauliflower mixture along with any remaining liquid in the skillet into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds.
Return skillet with cauliflower to medium heat. Stir in cauliflower puree, mushrooms, salt, pepper and 1/4 cup of the cheese. Cook, stirring constantly, until cheese is melted and mixture has a creamy consistency, about 1 minute. Divided risotto among 4 bowls; sprinkle evenly with remaining 1/2 cup cheese. Garnish with thyme leaves and serve immediately.
It’s weird to get older and have relationships with your toxic parents change into something where they like forget about how they treated you as a child. I pretend like everything is normal and to some degree I believe it now a days but once those symptoms start acting up and your reminded huh yeah childhood f*cked me up
nice personality disorder did your mom give it to you
actually yes
My dad helped out a lot too