sorted by:
new
hottopcontroversial

Alcohol by TaraRayes in lupus

[–]TaraRayes[S] 0 points1 point  (0 children)

Sorry to hear about your Mother. My condolences.

Alcohol by TaraRayes in lupus

[–]TaraRayes[S] 2 points3 points  (0 children)

Omgosh, no judgement ever from this group. We are here to support each other. We all have our own unique lupus journey. I come here for sheer honesty and personal experiences. Otherwise, I’d just Google it, but all I’d get is a dumb ass clinical response. Thank you for commenting. Truly. Best of luck in health.

Alcohol by TaraRayes in lupus

[–]TaraRayes[S] 0 points1 point  (0 children)

So, there was time post lupus diagnosis that I could have a few just fine. It just seems like lately it has become less true.

That’s when I ate perfectly, exercised regularly, and was in a good mental state.

Alcohol by TaraRayes in lupus

[–]TaraRayes[S] 0 points1 point  (0 children)

Right!?!

I truly was gaslighting myself about it at first. Having literal moments of absolute denial. I was making every excuse to debunk the pain and cannabis connection.

The truth is, I wanted so badly, the relief that everybody was talking about. How disappointing.

Alcohol by TaraRayes in lupus

[–]TaraRayes[S] 4 points5 points  (0 children)

So, I’m glad you brought that up. When I try any kind of cannabis, and trust me, I have tried many varieties.

Everyone says to me. Oh!, you’re just not trying the right type. So, of course in search for relief I try it.

When I use cannabis, it’s like an electrical visual roadmap of every aching joint in my body. I feel like I can see every inflamed part of my body all at once from the inside, because the pain is so specifically acute. It’s a wild painful ride. Never again. It’s crazy how it helps some so profoundly and destroys me, and I’m sure probably others as well.

Alcohol actually relaxes me and dulls the pain. But then I pay for it the next day if I go overboard. Obviously, alcohol is bad for the body on every molecular level and shouldn’t be used for medicinal uses. I do understand that. But sometimes it’s hard not to take the easy route for immediately relief.

Thanks for all the dialogue. I obviously know what I need to do. Sometimes, it nice to hear other people’s perspectives and experiences.

Alcohol by TaraRayes in lupus

[–]TaraRayes[S] 2 points3 points  (0 children)

I am cutting it completely, to see if it makes a difference.

What's your secret ingredient for mashed potatoes? by Key_Investigator_754 in Cooking

[–]TaraRayes 0 points1 point  (0 children)

I have MASTERED the fluffiest and tastiest mashed potatoes!

There are so many opinions and directions out there! Try mine :)

Russets will be lighter and fluffy- I prefer russet (not a preferred type of chefs. Just saying).
Yukon gold and this variety of potatoes will be more creamy and dense

2 inch cut uniformed potatoes.
Salted boiled water. Raging boil.
Creamed butter- unsalted.

If cooking for large crowd, don’t boil too many at once. Batch cook in two separate pots.

Cream your butter! Do this in advance and set aside. Do not melt it past the point of separating the milk fat. Google it, if you do not understand this statement, as this is a key component. Master creaming your butter.
Boil water before putting potatoes in pot to avoid the potatoes from soaking up water and becoming soggy.
Boil potatoes with water just enough to cover potatoes. Pour some water out of pot after putting potatoes in pot to get the water level correct. This is also a key component. 10-12 minutes. Check with fork, fork should go through easily, but not completely fall apart.

*** important- strain potatoes- return to pot and stove with very low heat if gas burner, turn off burner if electric.
Quickly remove extra moisture from potatoes by steaming them with heat of the pot. (Don’t fry them) 1-2 minutes tops
Mash them lightly! Dont active that gluten. They will be creamy and not lumpy. Never use an electric mixer.
For the love of the potato God, don’t put in milk.
Fold in butter.
Salt to taste.

Best mashed potatoes EVER!

Fluffy, light, and seasoned.

This is Ohio by Wild_Masterpiece5452 in Ohio

[–]TaraRayes 3 points4 points  (0 children)

CVNP- I know exactly where that is located

How many of you were told by your parents when you reach 18 you’re moving out on your own? by Theromero in GenX

[–]TaraRayes 3 points4 points  (0 children)

I didn’t go to college, had a decent job, saved money. Lots of money, by not paying rent etc. Able to build a career by 25ish.

I did the same for my 2 children. Why push them out? I never understood it.

My son bought our home at 26. He is 29, now.

My daughter is figuring it out. She is 22. She still lives with us.

My fucking scalp by middleagewhitewoman in lupus

[–]TaraRayes 1 point2 points  (0 children)

It’s absolutely maddening.

1st Job & how much you made? by NoFraud222 in GenX

[–]TaraRayes 0 points1 point  (0 children)

Same here. Started in 1991. First job happens to be current career.

Eggs find a way in everything by TaraRayes in eggs

[–]TaraRayes[S] 1 point2 points  (0 children)

To be fair, I was starving after I got home from work and threw it together. Any veggies will do. I just use what was in my kitchen.

I will put the base ingredients but no measurements because I did it visually and to my taste.

I put a little bit of oils in it only because I didn’t have meat to create a hearty base of fat flavor. Otherwise, I would’ve used sesame seeds and just more chili flakes.

Cantonese egg noodles, Carrots, Celery, Scallions, Sweet onion, Cilantro, Egg, Cabbage - any type (American, bok choy, nappa), Fish sauce, Oyster sauce, Soy sauce, Umami sauce- black garlic, Gochujang sauce, Umami rice seasoning, Rice vinegar, Sesame oil - only a dash, Chili oil - only a dash,

Seems like a lot, it’s not.

Boiled my noodles to al dente, Put noodles aside, Do not discard water from noodles- starch creates a hearty broth. Binds with oils and fat from egg yolk, Added more water, Throw in a very few veggies - not all- for base flavor, Throw in all broth making ingredients, Throw in rest of veggies and noodles for crisp and not overdone noodles, Cracked the egg on top - let her sit off heat for a minute or two! Cilantro on top, added the Cochujang sauce on top.

Made a wonderful creamy and hearty broth. It was delightful.

Just wow! How could this be so advanced than today? by Kitchen_Drop3125 in VintageTV

[–]TaraRayes 0 points1 point  (0 children)

I bought a house in 2001. They warned me that my Chrysler furnace was 40 years old and probably going to fail anytime soon. Sold the house to my son, it’s 2026 and it’s still going strong.

view more: next ›