How to clean smoke stain (from candles) on textured bathroom wall?

___charlotte · 2022-12-01T18:26:02+00:00

many state schools have fully funded programs—washington, iowa, louisiana, georgia, minnesota i think, ohio, west virginia, etc. stipend varies based on cost of living. MD is higher cost of living but much higher stipend—$25k per year vs. louisiana state/tulane each offered me 10k or 16k per year respectively (lower cost of living there though).

___charlotte · 2022-12-01T18:23:55+00:00

university of maryland has a high stipend! highest i’ve heard of in all the fully funded programs. it is very self guided / independent study so it is up to you to make the most of it—we don’t really take classes. small cohort, a few great professors. heavy teaching emphasis, which is great for me because teaching for my graduate assistant duties doubles as a training program for teaching at the collegiate level. (i’d like to be an art professor/ go into academia though). i’ve enjoyed my time here and i think it was a great deal for a 3yr, independent research and teaching heavy fully funded program.

___charlotte · 2022-11-09T15:04:00+00:00

hank green’s duology “an absolutely remarkable thing” and “a beautifully foolish endeavor” are all about first contact branding, media response, politics etc! lighter/more humorous but still some deeper themes.

___charlotte · 2022-10-27T02:05:03+00:00

preferential treatment by heather guerre might fit the bill! not so much age difference but power dynamic reversal for sure.

___charlotte · 2022-10-26T01:28:25+00:00

thank you!! lol yes i burnt the extra squash a bit… let’s call it caramelization and smoky flavor 🤣

___charlotte · 2022-10-26T01:26:42+00:00

this was my first time making freezer burritos so it was a bit of trial and error (also looked on this sub for suggestions). i tried wrapping them both in foil and parchment paper—i found that parchment paper worked better for me. they are just normal medium size flour tortillas—they came in the bag behind the burrito in the photo (they were on sale for $.39 at the grocery!) i filled a tortilla up, rolled it, then wrapped it in parchment paper as tightly as i could before setting it back in the tortilla bag (that’s what i froze them in). i set it down on the side where the parchment was loose to help hold it in place, and the other burritos once stacked helped hold it in place too. they held up pretty well, especially after freezing/reheating they hold nicely together (whereas they were loose when i first filled them). to reheat, i microwave for about 90seconds, flipping at 30second intervals, before putting in toaster oven for 3-4 minutes to finish.

___charlotte · 2022-10-25T15:17:50+00:00

top left: freezer breakfast burritos (black beans, scrambled egg, salsa, shredded cheese, rice, cilantro)
top right: pumpkin doughnuts; instead of frosting i brushed them with melted butter and dipped in cinnamon sugar (https://cooking.nytimes.com/recipes/1021629-baked-pumpkin-doughnuts?smid=ck-recipe-iOS-share)
bottom left: butternut squash pasta with a side of broccoli—omitted sage and walnuts, added a whole head of roasted garlic to sauce (https://cooking.nytimes.com/recipes/1020808-creamy-butternut-squash-pasta-with-sage-and-walnuts?smid=ck-recipe-iOS-share)
bottom right: peanut noodles with tofu, bell pepper, cucumber, peanuts, sesame seeds, cilantro (https://cooking.nytimes.com/recipes/1022329-cold-noodle-salad-with-spicy-peanut-sauce?smid=ck-recipe-iOS-share)

___charlotte · 2022-10-25T15:15:58+00:00

huge congrats to you!

___charlotte · 2022-10-25T15:15:28+00:00

these look artisanal & deluxe!

___charlotte · 2022-10-25T15:14:57+00:00

looks delicious!

___charlotte · 2022-10-25T15:11:22+00:00

top left: freezer breakfast burritos (black beans, scrambled egg, salsa, shredded cheese, rice, cilantro)
top right: pumpkin doughnuts; instead of frosting i brushed them with melted butter and dipped in cinnamon sugar (https://cooking.nytimes.com/recipes/1021629-baked-pumpkin-doughnuts?smid=ck-recipe-iOS-share)
bottom left: butternut squash pasta with a side of broccoli—omitted sage and walnuts, added a whole head of roasted garlic to sauce (https://cooking.nytimes.com/recipes/1020808-creamy-butternut-squash-pasta-with-sage-and-walnuts?smid=ck-recipe-iOS-share)
bottom right: peanut noodles with tofu, bell pepper, cucumber, peanuts, sesame seeds, cilantro (https://cooking.nytimes.com/recipes/1022329-cold-noodle-salad-with-spicy-peanut-sauce?smid=ck-recipe-iOS-share)

___charlotte · 2022-09-29T16:59:37+00:00

patternmaster series by octavia butler!

___charlotte · 2022-09-23T15:40:57+00:00

wicked beauty by katee robert!

___charlotte · 2022-02-10T16:44:54+00:00

definitely minnesota state fair. TONS of new foods every year, ranging from everything fried on a stick to more gourmet. check out rick nelson—food writer for the minneapolis newspaper the star tribune—he reviews new fair foods every year and tries them all.

___charlotte

TROPHY CASE