mareep lover 1959

First, if your doctor is open to it, ask for the 2000mg/10ml vial, you'll need to be careful to keep it clean and free of contamination from the stopper, but the expiration dates will typically be a year plus. Please specify the 10ml vial and not a three month supply, the difference is minimal but important.

Next, have it sent to a busy, understaffed CVS (most of them are busy and understaffed). If your insurance doesn't cover CVS use GoodRx, at time of writing it should be about $50. Our system by default makes us mark the 10ml vial as a 28 day supply regardless of the dosage because we cannot guarantee a beyond use date beyond that (as I said, non-zero chance of contamination, use a 90 degree angle and a alcohol pad every time and you'll be fine). Only the most stickler of pharmacists or technicians are going to bother changing it - if they even know the system workaround to bypass it.

Then, come to refill it the next month. If they marked the first fill as 28 day supply (you can see on your label in the lower right near the price) it will process without any red flags in the system and will again will likely slip by all but the most stickler of pharmacists and techs. If they marked it as something longer just explain that your doctor told you to discard the vial after 28 days per USP guidelines and so you were a good boy and already threw it out, this should work against all but the biggest douchebag of a pharmacist. If that fails and your doctor is cooperative, have them call the pharmacy and authorize an early fill - if that doesn't work try another pharmacy.

If all goes well you'll probably be able to fill two to three vials in a row before anyone starts to question things.

I cannot speak for other pharmacies, but in general retail pharmacy is kind of a shit show right now so a busy store in another chain is also probably going to just go by USP even if their instincts or morals tell them to be jerks about it.

If anyone has any questions or if you need advice on a situation I didn't cover please DM me anytime, or hell send me an anon ask if you're shy. If anyone's insurance requires a non-CVS pharmacy and you can't afford the $50 let me know and I can find a tech at another pharmacy to see if they have any advice that would be relevant to their chain.

To my transfemme sisters, you've got it a little easier. Have your doc send your meds with a 12 month supply to a pharmacy you don't typically use, use GoodRx if you have to, none of the usual drugs in a transfemmes HRT regiment should be extremely expensive. Tell them you're going out of the country in a week or two and would like to purchase the entire year's supply at once. A year's supply of 2mg estradiol tabs taken four times daily (the max dose I've ever seen) is $75 on GoodRx at CVS right now. They'll probably need to order more tabs in but again only the biggest stickers are gonna question it. (You can also send to your usual pharmacy if you don't take any other meds, but I recommend not returning for at least a year just to be on the safe side. It's not illegal, but again you could run into some stickler pharmacist who calls your bluff and refuses further fills or tattles to your doctor or something.)

This is what Ariana Grande looked like in 2008, before she really became ‘famous’.

2010

12

2014

2016

2018

2020

And 2021

This is the evolution of Ariana Grande, who is an Italian American, specifically half-Sicilian and half-Abruzzese. Her parents, Joan Grande and Edward Butera (photo 2020)

Are pretty much the same skintone as she was back early on in her evolution of tanning, maybe 2010 skin. While I give it to you that she is returning to her almost normal skintone, she is notoriously guilty of tanning herself to be darker than some of the black women that she has worked with, especially Nicki Minaj

2017

2019

NOW though, as reported on Halloween of 2021 (so just last month) she has apparently flown to Korea and underwent facial surgery.

The result?

Who the fuck is this?

Do I believe she’s doing this for the aesthetic? Hell yes I do.

As some of you may know, my poor little boy was taken DOWN by the P*kemon company for being too similar to a certain somebody I’ve never even heard of before. hah.. but that’s besides the point. There’s still a huge amount of demand for these boys, so I’ve been working on fixing and adding cute little details, everyone loves it!! 

There’s been demand for the EAT THE RICH shirts to come back, I’ve also been asked many times in the past to make a dark variant, this was hard but I managed to make an incredibly sexy article of clothing, on sale for the Holidays will be THREE variants, I am losing my god-damned mind. 

TAX EVASION SHIRT

EAT THE RICH SHIRT

NEW DARK VARIANT

Use code “ENERGIZED” to get a discount, if that one doesn’t work you can take 10% off from my side of the sale using code “PUKICHO” I know these long posts can be annoying so feel free to blacklist “HOODIE TALK” which I’ll always tag these posts as if you don’t wanna see it <3 THANKS AGAIN FOR THE CRAZY SUPPORT

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!