Tonka beans are illegal to sell in food, but you can get them shipped online and use them in your home kitchen. I'm in the US and I have some in my pantry right now. I've tried them in cookies but I'll try them in ice cream too, thanks for the tip!
Yes that sub was my inspiration, I missed it after I moved to the fediverse. I hope more people eventually find their way here!
Me too!! I especially love the asymmetry of their lips. It's the antithesis of using makeup to 'correct your features', I love it so much!
That's a possibility...I am disappoint 🥲
I and my lil dog would also like to know! I would love to be able to snug her on the flight.
Historically antique pockets are very similar to this, tied around the waist instead though. So modern pockets are 'pockets with extra steps' not the other way around.
I was trying to degoogle and permanently remove the google shit, and at the time this model had just come out and there wasn't much about it. I may try again on this phone when it starts to go.
I couldn't unlock my bootloader on my oneplus 9 pro. I also tend to need DETAILED instructions for things, so there is a chance I missed a step and didn't realize it. I also didn't know that there's a difference between rooting and running a different OS...I thought they were the same thing.
༼ つ ◕_◕ ༽つ GIVE
Omg that gameboy micro is so cute, I'd probably go blind playing on that tiny screen tho 🥺
This reminds me of the cottage garden aesthetic. More haphazard and cozy!
My vote is for a 10-12" traditional cast iron pan. I've used every type of pan out there, and the one I leave sitting out on my stove is my trusty cast iron skillet that was my great great grandparents'. It will oulive me too!
Buying:
I would recommend to not buy new. Buy an old used one that ideally has a smooth surface, not a rough one. (The newer ones have a dimpled surface due to how they're molded and they take longer to season up in my opinion.) Check the old pan for bulges, cracks, and extreme rust (like the whole thing is orange). If there's a few rust spots, that can be fixed with a good scrub, a thin coating of oil, and an hour in a 400 degree oven. That's it! If you are cooking with the same pan a lot, you don't need to worry about it rusting ever again. Just always coat it in a thin layer of high heat oil. (I prefer avocado or safflower.)
Cooking:
Never put food in a cold pan! Let it warm up first. Put a bead of water in to check if it's ready, it will sizzle when the pan is hot. If food sticks, add liquid or oil and scrape the bottom good with a metal spatula. You don't have to be gentle with cast iron!
Cleaning:
After cooking, turn off your burner and immediately remove all the food (do not leave it in the pan to cool! Harder to clean) and run it under blazing HOT tap water (I wear kitchen gloves for this step!) The temp change won't be high enough to damage your pan. Scrub it out with a copper chore boy or very stiff brush all over, then put back on the still warm burner (if you use electric) or turn the burner on low and wait for the water to evaporate off, it'll only take a minute or two. Then rub the pan lightly ALL OVER, every bit, with a high heat cooking oil. I keep a small rag in some oil for this purpose. Done! It takes me like 3 min to clean the pan, tops.
This cleaning method is sooo much easier than having to deal with any of my other pans. If you wash it hot and keep it seasoned, nothing will stick and it'll last forever!