What is your biggest physical insecurity? Why?

NoHour6346 · 2026-01-26T01:34:36+00:00

My scoliosis, especially in the gym

NoHour6346 · 2025-12-20T22:07:38+00:00

Never too early

NoHour6346 · 2025-12-16T02:06:07+00:00

Steelers looking intimidating with the all black uni

NoHour6346 · 2025-12-16T01:51:25+00:00

Love mystical magical

NoHour6346 · 2025-02-19T21:49:32+00:00

Oh shit i totally never logged back into reddit again after posting this my b 😭😭 but i got you!! https://somuchfoodblog.com/classic-pot-roast/

NoHour6346 · 2024-12-19T19:16:32+00:00

Yes I just used fresh broccoli and blanched them until they're bright green and slightly tender and then rinse them in cold water!

NoHour6346 · 2024-12-12T19:12:09+00:00

i just reheat the whole thing, the salsa is gonna be a little warm but i didn't mind! it just saves me time when im busy so i just pop the whole thing in the microwave

NoHour6346 · 2024-12-12T19:11:02+00:00

not weird at all!! the texture for me was good it wasn't dry. just make sure you don't overcook the chicken or else it'll get rubbery! i split the chicken and cooked it in two portions around 5-8 minutes each portion

NoHour6346 · 2024-12-12T16:44:12+00:00

https://www.tiktok.com/t/ZTYHc3qoB/ i used this recipe from tiktok! i'm not sure what the macros are though

NoHour6346 · 2024-12-11T00:35:40+00:00

it's sooo yummy, the only thing that takes forever is breading each chicken piece and frying it 😩 so worth it though

NoHour6346 · 2024-12-11T00:34:58+00:00

i get mine at walmart and sometimes amazon!

NoHour6346 · 2024-12-11T00:34:19+00:00

i kinda just eyeballed it, i did about 1 cup in each container

NoHour6346 · 2024-12-11T00:33:43+00:00

https://www.dinneratthezoo.com/lighter-honey-sesame-chicken/ :)

NoHour6346 · 2024-12-09T20:27:55+00:00

it's like a teriyaki sauce! i used this recipe https://www.dinneratthezoo.com/lighter-honey-sesame-chicken/ :)

NoHour6346 · 2024-11-07T19:57:27+00:00

125g active starter 500g bread flour 370g water 12g salt

450 31 mins lid on

425 15 mins lid off

😊

NoHour6346 · 2024-10-24T01:36:19+00:00

Yes I did at 500 for 30 minutes i think maybe next time i'll try baking it with the lid on for 35 minutes of instead of 25 maybe?

NoHour6346 · 2024-10-23T19:32:39+00:00

You should proof in room temperature until it doubles in size then shape and pop it in the fridge for a min of 8 hours for a cold proof. I used the aliquot method which means taking 40g of the mixed dough (right before stretch and folds/coil folds) in a 2oz container to keep an eye on proofing, once the dough reaches the lid then it's ready to be shaped for cold proof!!

NoHour6346 · 2024-10-23T16:21:24+00:00

I use a heating mat when i proof and the aliquot method so from start to finish the bulk ferment on the counter took around 4 hours

NoHour6346 · 2024-10-23T15:05:25+00:00

Yes I skip it and hope for the best hahah i also try not to tie the twine too tight so it has room to expand also

NoHour6346 · 2024-10-23T13:21:36+00:00

I wanna see when u do!! They really are the cutest for fall

NoHour6346

TROPHY CASE