People getting upset over Race. Its like when people used to hold grudges over someone taking a key in castings... Like PLEASE go outside!!! Its nice out there!!!

Crohn’s disease fucking sucks Why I gotta sit in a chair for two hours so my body doesn’t kill itself

By a well known Chef in my city wanting me to meet with him to talk about an opportunity at an opening restaurant, wanting two pastry school students on his team for internships. Do I jump ship at my current company...

and ill rant you all from Nicest Person Ever to Please Seek Help <<Nice :)>> Lexicon - babe ur literally my best friend like @ScarletKing - My outlasted girlie kinda... ur always so nice even when I did force a tie between u and lex so sorry abt that @pdubs5000 - You seem so insanely nice and wanna be friends with u so bad! morgan - A #WowPal could never be bad @lexeyjaneREAL - Girl add me on discord we're on the same tribe!!! ethan - Not interacted much with ya </3 MarieEve - don't know you well so, ya go here. [GAP] <<Please Seek Help>>

"You have a high social standing here in WowTown (and you own the most popular bakery)" We made it yall...

Because this shit is so interesting to me! So... a lot of people in the pastry world bitch and moan about tempering chocolate and how hard it is, rightfully so because it IS a bitch to do. However, I didnt realize how tempering affects the chocolate on a molecular level. We have three different kinds of fat structures in chocolate. Alpha, Beta-Prime, and Beta. These fat structures are rated on their stability, density, and melting point. Beta fat crystals are generally considered the best. So essentially what you're trying to do when tempering chocolate is rearranging those crystals and reshaping them into beta crystals so that your chocolate is more firm, stable, and generally is going to taste better as tempering kills off some of the acidity in chocolate. Tempering also prevents something called Fat bloom! If you've ever had chocolate that has some white-grayish, almost powdery look on the top, that's called fat bloom. It makes the chocolate taste.. different to say the least. It's not gone bad, and you can re-use fat-bloomed chocolate for other things, but it generally is considered unappealing. Alright thats the rant have a good day yall

this chapter on cocoa and chocolate products says the word "Mouthfeel" is concerning Its all about the mouthfeel...

Enters Celebs raffle...

We have a blog game for em now LMAO everybody's so creative!

To start a VR-Survivor ORG... I have a long way ahead of me but here's to hoping with starting this new project!

wheres my prize #175 Riggs 1 mushrooms found

Hey

On the side of the highway. I left work at 3:00 EST and did not get home until... like 20 mins ago! Opens my soju cutely while I have a mental breakdown

He was an accomplice to posterboy killing dolphins

then racing around the world... and now mushrooms? Sin wants us to go outside.

Tysm @Brea im serving BOB

I have an outcasted curse but honestly... I'm fine with this last one bc my girls made f2... AYYYY Yall ate Rebeccajosephine Kaliminaj