You mean you aren’t really @Betty Neumar risen from the deadI was filling in an application form for a thing a few weeks ago and had to give my social media profiles and the idea of being seen through a strangers prism made me uncomfortable. Even the idea of Googling my own name freaks me out as I don’t really want to be confronted with myself, let alone anyone’s opinion of me (not that I expect there to be any out there, but even if I had spent the last decade carving out any degree of fame I can’t envision a time when I think it’d be wise to do that). What good does anyone (JM, SH, MOD) think it could possibly do unless you have either a very thick skin OR a view of yourself that is so overinflated/fragile that makes you need to challenge a tiny proportion of people that don’t think you’re quiet as great as you do?
Has Mrs J actually gone then? I noticed she doesn't retweet Jack anymore. Oh and here's the rant for anyone who missed it. Bad quality as I did it quick.
Or if you do insist on reading this,why don’t you just pause for a moment and consider the same thing that’s being said about your.own.words over and over, and maybe, just maybe, reflect on that. In your inside voice, not on Twitter, obvsYoudon't have to come here
Also popular in Germany. Chicken broth, egg noodles and egg as described above. And probably versions of this in most of central Europe.View attachment 135055
Gosh, how does she come up with these completely new inventions? So controversial.
View attachment 135056
No, but if I ever need to demonstrate how many times I can use the words ‘horse’ and ‘spunk’ for hilarity I’ll totally be referencing itPeachy9 said:Did you pop your username down for here on the form?
I also wonder if she posts those swiftly-deleted tweets just for Tattle's eyes, as one of us usually catches them before they're gone.I don't get the point of posting and then deleting minutes later - it serves no purpose. Either ignore the ignorable source, or take it on if you feel it unjust.
I think it's twattering.Is there a word for the twitter version of vaguebooking?
I was about to post something similar, the speed with which she types out her angry bird tweet then deletes is suspect.I also wonder if she posts those swiftly-deleted tweets just for Tattle's eyes, as one of us usually catches them before they're gone.
I also wonder if she posts those swiftly-deleted tweets just for Tattle's eyes, as one of us usually catches them before they're gone.
Tbh she’s welcome to make an account and come in for a chat so there’s no need for the am drams and fucking Eminem stan letter style twitter threads, no one here would be a dickhead to her.I also wonder if she posts those swiftly-deleted tweets just for Tattle's eyes, as one of us usually catches them before they're gone.
Hold the phone. Is she seriously recommending just putting eggs in a cup a soup? Like in already boiled water, no further cooking?View attachment 135055
Gosh, how does she come up with these completely new inventions? So controversial.
View attachment 135056
The Chinese nation of chefs and recipe inventors are very grateful to her for this method of fortifying broth , didn’t you know?Hold the phone. Is she seriously recommending just putting eggs in a cup a soup? Like in already boiled water, no further cooking?
Maybe I’m missing something but I feel thoroughly turned at the idea.
Cup a soups taste disgusting at the best of times - this is the hill I am prepared to die on -, and I don't think adding a half cooked egg (although a good source of protein) would do anything to improve it.Hold the phone. Is she seriously recommending just putting eggs in a cup a soup? Like in already boiled water, no further cooking?
Maybe I’m missing something but I feel thoroughly turned at the idea.
Lush, lush, lush.@Flumps
My #gifted peony has just bloomed in the last couple of days. I love it.
It actually was *gifted* to me by my ex-next door neighbour who planted it for me in my garden while I was outView attachment 135068
She planted it a few years ago, it was tiny and has really spread now.Lush, lush, lush.
Thick, salty and acrid. But now... With stringy protein bits in? Like spunk, quite frankly.Cup a soups taste disgusting at the best of times - this is the hill I am prepared to die on -, and I don't think adding a half cooked egg (although a good source of protein) would do anything to improve it.
Thank you for that mental image.Thick, salty and acrid. But now... With stringy protein bits in? Like spunk, quite frankly.
Seems to be a LOT of her food harking back to spunk....Thick, salty and acrid. But now... With stringy protein bits in? Like spunk, quite frankly.
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