RoquetteQueen

joined 2 years ago

I'm already getting aggressively tailgated where I live when I follow the 40km/h limit. I don't see this going well, unfortunately.

It's so accurate though. My guy friend who went bald in high school had the best head of hair in middle school. Life is so unfair.

Yeah even if the US wasn't threatening us, I'm not giving them more money to spend on torturing people.

[–] RoquetteQueen@sh.itjust.works 21 points 1 day ago (4 children)

It's wild this is a paid thing in the US. As far as I know, in Canada, you can only donate for free. Blood, plasma, sperm, doesn't matter. Can't be paid for surrogacy either.

Strubs (I think that's the name?) uses Canadian-grown cucumbers, I believe.

I think I'd die if I still worked a corporate job.

Using facial id software on people while wearing a fucking mask. What happened, guys?! I thought you couldn't breathe under there!

[–] RoquetteQueen@sh.itjust.works 7 points 3 days ago* (last edited 3 days ago)

FARMING IS SKILLED LABOUR. YOU CANNOT JUST REPLACE THOSE DEPORTED FARM WORKERS WITH ANY RANDOM PEOPLE.

I work on a farm in Canada and holy fucking shit, us local people have NOTHING on the temporary workers coming up from Mexico. They are insanely skilled at what they do!

[–] RoquetteQueen@sh.itjust.works 17 points 3 days ago (3 children)

Panic and adrenaline are the only things that motivate us I fear.

It's honestly so good.

[–] RoquetteQueen@sh.itjust.works 10 points 1 week ago (1 children)

I love blue cheese. I'm picky as fuck but somehow love blue cheese. Just blue cheese and some fresh crusty bread... Mmm

Oh totally. It just seems like a really poor choice of words given the circumstances.

 

I made a dress for my five-year-old. I'm so happy with it.

 

I'm sure most people here would recognise this as fishy but I'm sharing anyway. Warn your more trusting friends and family!

 

Just made another batch of my favourite burger buns. I use this recipe from King Arthur Baking.

 

My favourite dessert to make! Yeast dough is just really fun to work with. We always eat them all before remember to get photos after baking. I use this recipe from King Arthur Baking. Pretty much all my bread recipes are from there, since they have the ingredient weights listed.

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