d e v o n
Misplaced Lens Cap

blake kathryn

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"I'm Dorothy Gale from Kansas"

Discoholic πͺ©

TVSTRANGERTHINGS

Kiana Khansmith
π
almost home

JVL
Not today Justin
2025 on Tumblr: Trends That Defined the Year
sheepfilms
One Nice Bug Per Day

tannertan36
he wasn't even looking at me and he found me

bliss lane

pixel skylines

seen from Singapore
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@pinelimehypergiant

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My mind dings like an oven when its ready to task switch
basically I think my taste in fiction is, I don't care about plot, and I don't care about character, and I don't care about setting, and if you take all those things away from a book what's left is the parts of it that I care about, and if you take those things away and there isn't anything left of the book then I probably don't like it
I would normally love cooking channels but I hate it when they use unprincipled recipes or spread urban legends like pasta water oil or don't do stuff in a way that makes sense and its clear that they just don't know. You will see people who are making a shortbread type thing and they will be combining butter and flour but they will start adding water before breadcrumbs stage. And I just need to turn around. We should be teaching people concepts and principles before recipes for real.. people have no reason to follow the recipe the way it says to if they don't understand that the butter partially waterproofs the flour to prevent the formation of gluten so it develops a lovely biscuit texture.. I just know that crust was like a big dry chewy pancake... recipes should have a theory section is all I'm saying and it should be standard. "Why to do it this way and why I am not pulling your leg." Of course recipe developers generally do not gaf if people waste their own ingredients and think they're a bad cook just because nobody cared to tell them this information..
Re this I literally remember thinking this and being this person because I had to learn to cook as an adult and fail often soooo speaking from personal experience of getting my time wasted loads. This was until I met my best friend at the time who was very smart and she put me onto food lab and serious eats and I read and read and everything made sense in the world and finally stuff went right because I was beginning to learn principles. Suddenly I didn't need to anticipate failure while purchasing ingredients or anything which mattered because I lived on my own. That was really nice. And anyone can do it... I learned and learned and learned ever since
by David Hockney

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People keep making characters men for no reason when it contributes nothing to a story. Eyeroll. Just like that stupid tv
I feel adequately frictioned btw I'm in my zone of proximal development
Despite everything, I love this beautiful internet. I'm a different kind of person than maybe I would be because of everything I can learn on it
marriage before thirties is so insane because you're barely a person yet
divorce before thirties however is chic beyond comprehension

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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walking around the dashboard at four in the morning stepping on all the creaking posts loud as fuck
ME AND WHO
ur actually a bad person and a terrible human being for shaving ur legs, is that what u wanna hear
So full that i see my giant roast chicken as a man stranded on a raft with me

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Ultimately I think bad teaching only tells you what to do but probably good teaching wants you to know why.
Like I found an amazing book like ten years ago called "ratio" which builds on the concepts of learning fundamentals and principles not recipes. It gives a great number of examples of ratios that can be scaled up or down infinitely. Of course principles can be gleaned from using recipes over time, but its much easier to develop a recipe from a principle, which is why it is good. Hollandaise is always 5:1:1. It explores the rationale of such a ratio and why you might ever adjust the ratio or what ingredients you use, so you can feel confident changing it at your whim... but otherwise its extremely concise. And I always thought... how respecting of a person's time and faculties... how enabling of creativity. Its like phonics and grammar and such but for cooking...