what good is a soul without a soulmate? @transgender-rex - Tumblr Blog

Warning: there is something wrong with me

homosexual-dino -> transgender-rex

Matching pfps with my beloveds @bifrosted-flakes and @trainwreckisawreck <3

I hit post limit so much oopsies

10:14 am post limit new record 👍

Info about me under the cut!

#pinned post

xhartbigx

Reblog if you’re over 20 and still read/write fan fiction.

I’m curious!

emmaduerrewatson

huge shoutout to everyone who started their blog when they were teenagers and now they are in their 20s and 30s

freshpickle

please be nice to me, i'm in my twenties. do you know what that does to a person

fiveninetyeightt

“i’m straight” “i’m gay” okay? when I cloned you, I had to patch some missing parts of your DNA with genes from a homing pigeon. you might notice side effects, like a compulsion to come back.

never-obsolete

garbage-empress

asfdhgsdkjhgb

sitting here. unkissed. when will it end

ir8e-deactivated20250524

Normal guy voice . I need to watch him lose consciousness in a vulnerable position

sapphling

NEVER let men be masculine. hold the line soldiers

gorey-gorella

You guys are actually part of the reason why men think being feminine is terrible, weak, and bad. You guys just want men to act like 50s housewives with a woke leftist touch.

sapphling

thinks about making men into 50s housewives and gets so horny i fall over and hit my head and bleed out on the pavement

massachusetts-official

Happle Hanukkah from Massachusetts to those who celebrate!

"you should see the other guy" but it's just us both covered in cartoon lipstick marks

#having a gay yearning moment and i thought this was a banger

weaselle

My perfect mashed potatoes

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!

Fuck Columbus! Indigenous Rights! And happy Thanksgiving!

animatedamerican

Have I never reblogged this? How have I never reblogged this? I've been using this technique for years now and it's become a mainstay of my kitchen toolbox.

OP, I'm sure you've already heard this a lot, but many many thanks for sharing this.

cannibalchicken

weaselle

My perfect mashed potatoes

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!

Fuck Columbus! Indigenous Rights! And happy Thanksgiving!

animatedamerican

Have I never reblogged this? How have I never reblogged this? I've been using this technique for years now and it's become a mainstay of my kitchen toolbox.

OP, I'm sure you've already heard this a lot, but many many thanks for sharing this.