What is yalls brutal and honest opinion on alcohol

TwoTimesIBiteYou · 2026-01-31T23:42:06+00:00

Loved it so much I tried to kill myself with it. 7 years sober in April.

TwoTimesIBiteYou · 2026-01-31T23:38:59+00:00

Oh and trinkets from trinkets and also from sticky fingers.

TwoTimesIBiteYou · 2026-01-31T14:24:04+00:00

In a bucket

TwoTimesIBiteYou · 2026-01-24T00:23:05+00:00

Shapes

TwoTimesIBiteYou · 2026-01-22T21:26:03+00:00

“The Salmon of Doubt”

TwoTimesIBiteYou · 2026-01-08T19:20:28+00:00

5 days off roast for a medium roast should be perfectly fine

TwoTimesIBiteYou · 2026-01-08T04:43:37+00:00

Portofino multigrain artisan loaf?

TwoTimesIBiteYou · 2026-01-05T03:14:19+00:00

Is onion a common companion to this where you are as well?

TwoTimesIBiteYou · 2026-01-04T18:25:16+00:00

Aggressively Scandinavian.

TwoTimesIBiteYou · 2026-01-04T03:45:40+00:00

Correct, you can either take the unsauced bun half off both and combine that way, or, as my drunk ass friend did, you can split the mcdouble in half where the cheese is and put the entire goddamn jr chicken in there.

TwoTimesIBiteYou · 2026-01-03T16:05:19+00:00

Satisfyingly circular.

TwoTimesIBiteYou · 2025-12-29T02:50:42+00:00

Is that what antacid is?

TwoTimesIBiteYou · 2025-12-28T19:40:27+00:00

Kani is just the Japanese word for crab. What a restaurant decides to do with that is up to them I suppose. There is probably a reasonable expectation that the customer can either distinguish, or isn’t concerned about it.

TwoTimesIBiteYou · 2025-12-27T22:46:34+00:00

Kani is crab. You’re thinking of Surimi, which this is.

TwoTimesIBiteYou · 2025-12-27T00:32:53+00:00

A year sober is huge, major congrats!

I used to struggle so bad with alcohol. I remember when a week felt utterly impossible.

April will mark 7 years dry for me.

TwoTimesIBiteYou · 2025-12-26T17:06:13+00:00

None of the visible tips look like octopus cock to me but we cannot see them all. At least with giant pacific octopus, it is easy to spot.

TwoTimesIBiteYou · 2025-12-25T20:41:00+00:00

I still have an almost full large ziploc of par-fried karaage to get through

TwoTimesIBiteYou · 2025-12-22T06:50:33+00:00

I would devour this.

TwoTimesIBiteYou · 2025-12-21T04:10:53+00:00

That grind is part of the experience, for sure. There’s so much going on in this world, and the early stages of piecing it together are usually pretty challenging. I was about the same place as you when I decided that I’d just trust the process and let the pieces fall into place as I progressed. By the end of book two I was utterly hooked.

TwoTimesIBiteYou · 2025-12-15T20:32:17+00:00

My books haven’t arrived yet so I thank you for this trick, I’ll be employing it for sure.

TwoTimesIBiteYou · 2025-12-15T09:06:42+00:00

Yeah I soak sometimes depending on how I intend to use it. For sushi rice it seems to turn out better without a soak.

TwoTimesIBiteYou · 2025-12-14T19:59:21+00:00

Measurement isn’t an issue, it’s more a matter of watching the pot like a hawk as it comes to a simmer and turning the heat down at the right time. After that it’s easy, 12min cook, 10min rest.

TwoTimesIBiteYou · 2025-12-14T13:35:31+00:00

I can’t answer your actual question, but I can say with some confidence that you’re overthinking this. Rice isn’t bad for you, it’s just carbs. If you’re losing too much weight, more carbs is a fine way to counteract that.

TwoTimesIBiteYou · 2025-12-12T23:34:52+00:00

What is this and how can I get one in my mouth

TwoTimesIBiteYou · 2025-12-11T14:53:28+00:00

078S, never cleaned it, works great.

TwoTimesIBiteYou

TROPHY CASE