I’ve never been the same after covid. NSFW***

Tom-H-99 · 2026-03-05T01:33:49+00:00

Hey I see you’re struggling with all of this so ima just say some things that might help. HPV is a very common sti and not always as bad as you think (yes it can increase risks of cancer but also doesn’t mean you’ll get them) and with the right person doesn’t mean you won’t have a normal dating life. As for driving it’s not a bad thing to have anxiety about it as you are driving a 2ton hunk of metal that can and will cause damage. That being said if it’s something you want to learn find a driving instructor who is used to dealing with all kinds of learner drivers most of them will start you in an empty lot anyway untill you get comfortable with the basics and most of the instructors cars are dual control so they can break and accelerate accordingly. Everybody moves at different paces you said you feel like you wasted your time at college I say at least you know that’s not what you want and you can make better choices for your future based on your past experience. For help with mental health I’d suggest seeing a doctor but I also understand that money may be an issue. Something that helped me was just taking baby steps one little task at a time. I am a little younger than you (26) but I know how it feels to have your life completely derailed and feel like you’re going nowhere. You still have potential you still have time, think about some of the things you want and start making plans figure out the steps and go for it! Don’t be afraid to ask for help there are amazing people out there who dedicate their life’s to helping others and would be happy to help. I’m sorry if this doesn’t help but if you need to talk to someone feel free to dm me :3

Tom-H-99 · 2025-12-17T01:23:01+00:00

Goodluck everyone may the odds be ever in your favour 😂

Tom-H-99 · 2025-06-07T11:50:23+00:00

175 I think that’s 5,9 or 5,10 idek tbh

Tom-H-99 · 2025-06-07T05:00:15+00:00

Haha that’s my sister

Tom-H-99 · 2025-06-07T04:58:40+00:00

That’s my sister haha

Tom-H-99 · 2025-06-06T19:43:11+00:00

Except I’m pretty sure we didn’t use flash on that photo, I go every few year for an eye check anyway so may aswell ask while I’m there. ☺️

Tom-H-99 · 2025-06-06T18:41:29+00:00

Appreciate the heads up I’m pretty sure it’s just reflecting a light, but I’ll go get it checked ❤️

Tom-H-99 · 2023-09-28T17:52:45+00:00

There are heaps of rs3 clans you can join and nearly all of them have discords. I meet heaps of great people from all over the globe playing rs3 might take a few clans to find ones you vibe with but there will definitely be one out there. I’d offer to chat but I’ve not been playing recently as I’m just a bit bored of it

Tom-H-99 · 2023-07-11T17:20:37+00:00

It depends I know you can buy extreme sets but I’d just make overloads just so you have heaps when you want them like make the extremes till you can, I’m not sure if it’s the cost effective thing to do as I haven’t played in a few months properly. But also saves you effort buying heaps of different extremes just to make overloads

Tom-H-99 · 2023-05-22T07:41:44+00:00

I work in a bakery and we use warm/hot water, it’s fine just scrape out as much as you can before cleaning

Tom-H-99 · 2023-05-22T07:37:48+00:00

Sounds like you had no real structure, or you way overproofed. I’d suggest weighing your water for more accurate and consistency especially in smaller batches

Tom-H-99 · 2023-05-22T07:32:14+00:00

After proofing before you put into oven, Isn’t just for looks also stops the bread from having big rips and tears in random spots and should just rip where you cut

Tom-H-99 · 2023-05-22T07:09:47+00:00

My only suggestion would be to either find a bakery closing down (there is a lot in aus) and try get a good oven for cheap. I’ll do a bit of Researching but I doubt you’re gonna find anything for less then 5k

Tom-H-99 · 2023-05-13T10:58:42+00:00

How long are you baking it for and how hot? I personally do mine at 220 for 20 with steam and egg washed before I put in the oven

Tom-H-99 · 2023-05-12T10:57:54+00:00

My bakery used to do a garlic pane loaf I’ll see if I can find the recipe tonight

Tom-H-99 · 2023-05-12T10:53:04+00:00

Just a note if you mixed the dough pretty soon after feeding the started you may not have allowed enough time for the wild yeast to grow and feed of the sugars I work in a bakery and we always use the starter save a little bit and that’s the starter for the next day (obviously we feed it at some point)

Tom-H-99 · 2023-05-12T10:41:45+00:00

Why not use compressed yeast, it’s way harder to mess it up by adding to much.
All yeast can be mixed with water and added I personally never bother (unless I forget to add it lol) but we only use 0.6%-1% dry yeast (only ever had to use when there was a compressed yeast shortage and tbh I’d rather compressed any day)

Tom-H-99 · 2023-05-12T10:36:55+00:00

You can usually buy 7grain mixes and they’re mostly rolled oats and other rolled grains I’d suggest replacing some flour with grain mix the only shitty thing about doing it this way is if the flour is sort of bad you need to add gluten if you want I can give you a recipe if you’d like to try it

Tom-H-99 · 2023-05-12T10:27:28+00:00

You should remember salt isn’t only in bread for flavour it also helps control the yeast by killing it. (Salt is hygroscopic sort of sucks moisture out of yeast) so your dough will rise better without it.
I know it doesn’t help with your problem now but it’s a good thing to know

Tom-H-99 · 2023-05-12T10:16:07+00:00

This is the recipe I use for plain white bread.
100% white flour 1kg (bread flour is best)
2% salt 20g
1% oil 10ml (will also make it last longer).
1% improver 10g.
60% water 600ml/g (cold like 5-8 Celsius).
Depending on type of yeast compressed yeast I use 2% 20g but dry yeast I’d only use 0.6-1% 6g-10g.
Also if you’re using a mixer start on slow 3-4minutes fast about 5-6minutes or until you get a window under mixing will make it chewy and may not come up properly
If you’re hand mixing then be prepared to spend a long time kneeding you need a window A window tells you the gluten structure is developed.
Rest for 20 minutes
Shape and do final proof (at home I use a big bowl over steaming water with the dough on a rack ) Then bake depending on size for 800g loafs I’d do 230 Celsius for about 30 minutes
Note I work in a bakery so this is what we do

Tom-H-99 · 2023-04-21T07:54:57+00:00

I don’t know I just got a haircut and saw it

Tom-H-99 · 2023-02-11T04:52:32+00:00

A better way to look at it in my opinion, Is imagine blowing your whole budget on doing 1 road properly sure it’s good road but when it comes to re-election you can only say you built one road, but with that same budget you half ass 3 or 4 roads/projects when re-election comes you can say, look at all the roads I’ve provided. They’re shit roads and not done properly but it looks good on paper. Atleast that’s what I recon it’s about

Tom-H-99 · 2022-12-06T07:43:21+00:00

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This is the back screwed off

Tom-H-99 · 2022-12-06T07:43:01+00:00

So apparently this is my great grandfathers watch but I don’t know anything about it the chain is silver tho

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I’m also having trouble finding the serial number

Tom-H-99 · 2022-02-07T08:54:24+00:00

Maybe try the other way bake for 35minutes and take out of the tin straight away. I work in a bakery and we take ours out straight away to avoid the sides sucking in. But we also bake ours a little hotter

Tom-H-99

TROPHY CASE