Depends on how often I make crepes. I usually split it into smaller containers and freeze it so it lasts me about a year.
I absolutely love all the opossum memes. And this one is top tier!
No I will not make out with you!
Is that really what happens? I always assumed that the tree just stops giving nutrients to the leaves. Never actually thought about it before.
Also stored in the balls
I'm not big into Mac and cheese on account of the lactose intolerance. But I discovered that my version of this bucket is a 2 gallon bucket of lingon berry jam that's sold on Amazon.
I always keep fresh lemons, limes, oranges, and grapefruits. I use fresh pineapple when possible, but Lakewood pineapple juice I find is the next best thing and nothing else I've tried is as good as that particular brand. I use other fruits fresh when they are in season such as blackberries, raspberries, strawberries, etc. Only other juice I use fresh is ginger juice, but I process it specifically to make ginger syrup which I freeze so then it's not really fresh anymore, but it's still quite potent after thawing. Aside from that, I buy most other juices from the store like 100% cranberry, carrot, cherry, celery, etc. Sometimes that's out of laziness and sometimes it's because you can't find certain fruits or vegetables in my area like black currants.
My gripe with the weather isn't that it's there, it's that it disappears sometimes for days and it's too small to click on it. I tried to fix this by adding a separate weather widget, but that means I now have 2 weathers on my home screen and I can't get rid of the one that doesn't work :/
Stock the stacks with stonk stocks!
GRAB A BRUSH AND PUT A LITTLE MAKEUP!!!
I have found that there are different skills you need to learn if you're going to make food for 1-2 people vs 4 people or 6+. You'll find that you can't simply scale up every recipe you have and that some recipes would require a commercial kitchen to achieve for larger groups. The best you can do is know your kitchen and equipment and its limitations. For example, if I make crab cakes, I need a pan to fry them up in. My pan only fits 4 cakes and you need 2 per person. So what is the solution if I'm cooking for 4 people? You can add another pan if you have one and have another burner open or you can set the oven to a low temp to keep the first batch warm while you cook the second batch. Some items I will cook in the oven instead on the stove if I'm cooking for more people, but then you need to make sure you're not using the oven for something else. Aside from that, lots of things scale up well. I'm actually living temporarily with my parents and will scale up certain dishes simply by doubling the amount. If I make pesto with chicken, I have a large cast iron pan that I cram 4 chicken breast halves into and then add pasta to a pot in twice the quantity. Then of course there are large scale meals. I'm taking 6+. I usually try to utilize an outdoor grill in this case and make lots of sides ahead of time that can be served cold or warmed up. I hosted Thanksgiving once and I had to make a planner for the meal to make sure I had all the pots and pans I needed at the right time. Don't know how people do that every year, but it was fun to do once and I learned a lot. I had to cut dishes out because I only had so much oven space or burners or dishes to put them in. In the end, you'll learn with practice.
I don't think I've ever seen a grafted succulent here in the US. They probably exist, but they're not common if they are. Always a bit jealous to see when you post a new one.