Yes!!! I’ve tried to find the people I was a dick to, but I haven’t been able to yet.
Your English is fine. Your ex-roommates, however, are freakin’ nightmares!
Response to 23 Things Everyone Should Know About IUDs:
No that’s Becky.
“Story” is American English. “Storey” is Everything Else English.
Ugh, can we get a trigger warning for that zit popping gif? Barfaroo, man.
Response to 19 Things That Happen To Girls With Boys’ Names:
That escalated quickly.
You’ve missed the point entirely. “This is not about passing, it never was. It’s about being YOU, no matter what society thinks – and that is beautiful.”
Response to Egg Industry Declares War On Eggless Eggs:
Homemade Mayo (Alton Brown)
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week. Read more at: http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html?oc=linkback
In her mind, you’re the Big Cheese.
Response to The 23 Absolute Worst Parts Of Your Childhood:
Or when that sharp edge snagged the flap of skin between your thumb and index finger.
Response to The Dodgers Are Having An LGBT Night:
Evolve, dude. It doesn’t hurt, I promise.
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