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Cake day: July 1st, 2023

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  • Yeah, my teachers would’ve been pretty concerned if I couldn’t spell July in 4th grade (instead they were like, “she’s super book smart but holy shit she has zero social skills,” on all my report cards). But I guess you never know what else was going on. I have a friend with a learning disability who is smart but still can’t spell even as an adult. Some of my other friends are way smarter than me and spelling just isn’t their strong suit for whatever reason.











  • I leave the whole thing set up in the guest room so I don’t have to mess with it, and I’m a woman, so most of my dressier tops are less complicated than a men’s button-down. I plug it in, wash my face, and it’s ready to go, and it really is only about 2 minutes to actually iron. Maybe twice that if it’s a particularly finicky fabric (which I’m slowly eliminating from my wardrobe).



  • It’s definitely way less work. If you get hired for an hour, you’re pretty much expected to be fully engaged in, if not sex, then at least being entertaining in someway. With the type of sex work she did, she was never getting paid for time spent sleeping or eating (and definitely not hanging out and shopping), unless that was someone’s kink, I guess. I had a series of sugar daddies in my early 20s, and don’t let anyone tell you that’s not sex work, and I definitely made less per hour than a more traditional prostitute, but I also put in a lot less energy. Plus, it came with a lot more perks.


  • Oh I’m the opposite - I’m not a very good cook because I don’t enjoy doing it. I’m pretty good with flavors because I’m not afraid of seasonings, but my knife skills are bordering on Worst Cook in America levels. The abuse I have wrought upon poor, innocent, delicious onions is a crime.

    Also, if you like the fried onions, have you seen the jalapeno version? So good. I’ve started putting them on everything.


  • frickineh@lemmy.worldtoMemes@lemmy.mlMaster Chef in the making
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    5 months ago

    I’m the worst about this. My mom and I will try a new restaurant and I’ll be talking about “oh this needs acid, that’s the perfect amount of heat, blah blah.” Meanwhile, I’m over here “cooking” noodles with a pile of kimchi every other day because that’s all I ever have in the fridge.