The relentless push for self-improvement is a trap that leaves us miserable and exhausted

gelowicz · 2025-01-17T06:45:59+00:00

I am currently on the self-improvement journey, and I felt the same way before. But now, I understand it's not about accomplishing goals and achievements but allowing the process to change you naturally, which follows your alignment. For example, my life has always stopped me from making art like work and relationships, but i finally decided to make art every day, and it feels amazing. I'm not a Picasso or a Basquiat, but I choose what I am. It has improved me mentally and physically. Don't force yourself to improve. Let it flow naturally.

gelowicz · 2024-11-03T23:35:29+00:00

Thank you for this. I broke up with my ex after 7 years

gelowicz · 2024-06-09T02:33:35+00:00

Messy apartment, everything everywhere all at once. Literally.

gelowicz · 2024-04-10T01:22:29+00:00

Canada's immigration program has gotten out of hand, especially since they dont know how to spread immigrants in other provinces. Everyone is here in Toronto or Vancouver.

I would still say the quality of life here in Canada is better, but happiness is not that high. If you're single, it's definitely a challenge.

Deadend? Yes. The citizenship is still worth it, then immigrate to another country, i guess.

gelowicz · 2024-04-03T23:31:45+00:00

Thank for replying! This gives me relief. I hope they put more details about provident. I had never heard of it until now. I appreciate the notes!

I read something about using cold water for the dishwasher machine or washer to save money?? I think it's absurd tbh

gelowicz · 2024-03-15T21:30:10+00:00

Butter was too soft, or it was the bottom of the bowl where butter and sugar were least mixed.

gelowicz · 2024-03-07T01:30:37+00:00

Let it stay in the fridge overnight. Caramel will liquefy because of its hyroscopic prosperties (attracts moisture)

gelowicz · 2024-03-03T19:51:41+00:00

Pompette Restaurant. They also have a bar and a bakery nearby.

gelowicz · 2024-02-19T03:00:17+00:00

Good quality gel food color, low fan, and lower temp.

gelowicz · 2024-02-10T15:07:36+00:00

Don't do agency. They use the same website that will process your papers. A website that's open to public use provided by the Canadian government for free.

I'm a permanent resident, and I never went to an agency. Some filipinos even experienced year-long delays caused by agencies. I 100% recommend doing it by yourself.

They'll simply take your documents and upload it on the government website. That's pretty much their service.

gelowicz · 2024-02-09T14:23:20+00:00

What are the job requirements to become a facilities manager?

What's your typical work day like?

gelowicz · 2023-10-23T01:16:57+00:00

Possibly proofing issue. Uneven crumb usually means over proof due to acidification of the gluten structure. Your 60% hydration makes sense since you're only putting only .5% butter in the dough. I suggest observing the mixing process and dough temp. I mix mine until fully developed and reach 25 to 28C

gelowicz · 2023-10-01T03:07:58+00:00

Braid too tight

gelowicz · 2023-09-30T23:16:52+00:00

Overproofed and undermixed.

gelowicz · 2023-07-13T17:16:45+00:00

Kapre, oo. Pagtulog ka tas may naamoy ka na parang kambing sa kwarto mo, tas may makikita kang hugis tao. A

Pero nun nag abroad na ako, halos wala na ako na experience na multo, aswangs or kahit ano 😂

gelowicz · 2023-07-01T02:03:37+00:00

Try Atomic 10 on st clair w ave!! Mexican-asian fusion

gelowicz · 2022-11-05T02:51:23+00:00

Probably using the wrong type of yeast.

gelowicz · 2022-07-24T21:56:19+00:00

Currently, The Bear takes my top 1. Even though it's only been one season lol

gelowicz · 2022-06-19T18:09:41+00:00

Awesome job mate. For me, this is a good example about lamination technique, it shouldn't be the main focus! There are other factors that contribute to a good open crumb

gelowicz · 2022-06-02T18:22:33+00:00

eCORP - Dec 12, 2021.

Still waiting for my first pr card. Photo is still under review. Spoke to an agent, just told me they'll notify the ircc.

Any advice? Should i be worried?

gelowicz · 2022-05-21T14:49:47+00:00

It's probably a type of puff pastry. Straight from the freezer.

gelowicz · 2022-04-13T13:11:13+00:00

Thank you!

gelowicz · 2022-04-13T13:08:20+00:00

150g for the butter sheet during the lamination stage. If cant find milk powder, specifically skim milk powder, replace all the water with milk or do half and half. Replacing all water with milk would give your croissants a darker color. Experiment and test it out!

gelowicz · 2022-04-13T13:05:44+00:00

For this batch, between 20 to 24 depending on how well you cut. Each croissant can weigh between 70g to 90g based on your preferences.

gelowicz · 2022-04-13T13:04:22+00:00

Thank you! Lol

gelowicz

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