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@loveannkathleen: I juat don’t understand why peoples are so mean #plussizeedition #plussize

loveannkathleen
loveannkathleen
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Wednesday 29 March 2023 18:18:40 GMT
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daire_shaw
Dáire :
There was a study on online trolls which basically showed they are getting pleasure from it - sadists essentially. Block/delete and move on
2023-03-29 19:38:55
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inagotadavita
inagotadavita :
I like to send a nice silent hex their way. No, I don’t practice Wicca or anything, but believing a troll may step on a random Lego cheers me🥰
2023-03-29 23:03:40
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Rajas con Crema tamales one of my favorite tamales made vegan. Just in time for el Dia de La Candelaria. Recipe is from my new cookbook Comida Casera which is available now for pre-order!!! As a special thank you forPREORDERING today, you can immediately claim over $75 worth of FREEBIES (dorastable dot com)! Including my vegan tamales ebook: Vegan Tamales Unwrapped #veganmexican #vegantamales #candelaria Rajas Con Crema Tamales Makes: 18-24 tamales 30 corn husks 1 recipe for Rajas con Crema, cold Masa: 1 cup refined coconut oil (8oz)(233g) 1 ½ teaspoons baking powder 1 tablespoon salt 4 cups masa harina (1 lb. 2 oz.) (509g) 4 cups low-sodium vegetable broth, warm (946ml) 1. Soak cornhusks in hot water for at least 1 hour. 1. To make the masa, beat the coconut oil on medium speed, with an electric mixer,for 1 minute. Add the baking powder and salt, and beatfor 1 more minute to incorporate them into the coconut oil. 2. Pour in half of the masa harina and beat at a low speed for 1 minute, slowly pour in half of the vegetable brothand continue to beat. After it is completely incorporated, add the other half of masaharina and broth. Beat at low speed for 5 minutes. I 3. To wrap the tamales, take a husk and dry off the excess water with a paper towel. Spread the masa on the husk in a thin layer. Place 1 heaping tablespoon of the rajas con crema filling in a line down the center of the dough. Fold over the sides of the husk so the dough surrounds the filling, then fold it once more. 1. Setup steamer and place each tamal vertically in the steamer, leaning against the side of the pot, with the open end on top. Cover the pot and bring the water to a boil. Reduce the heat to medium-low and cook for 40 minutes minutes from the time the water starts to boil. Remove the steamer from the heat and let the tamales sit uncovered for 10 minutes to cool. Don’t be alarmed if the tamales seem soft. As they cool, they will firm up.
Rajas con Crema tamales one of my favorite tamales made vegan. Just in time for el Dia de La Candelaria. Recipe is from my new cookbook Comida Casera which is available now for pre-order!!! As a special thank you forPREORDERING today, you can immediately claim over $75 worth of FREEBIES (dorastable dot com)! Including my vegan tamales ebook: Vegan Tamales Unwrapped #veganmexican #vegantamales #candelaria Rajas Con Crema Tamales Makes: 18-24 tamales 30 corn husks 1 recipe for Rajas con Crema, cold Masa: 1 cup refined coconut oil (8oz)(233g) 1 ½ teaspoons baking powder 1 tablespoon salt 4 cups masa harina (1 lb. 2 oz.) (509g) 4 cups low-sodium vegetable broth, warm (946ml) 1. Soak cornhusks in hot water for at least 1 hour. 1. To make the masa, beat the coconut oil on medium speed, with an electric mixer,for 1 minute. Add the baking powder and salt, and beatfor 1 more minute to incorporate them into the coconut oil. 2. Pour in half of the masa harina and beat at a low speed for 1 minute, slowly pour in half of the vegetable brothand continue to beat. After it is completely incorporated, add the other half of masaharina and broth. Beat at low speed for 5 minutes. I 3. To wrap the tamales, take a husk and dry off the excess water with a paper towel. Spread the masa on the husk in a thin layer. Place 1 heaping tablespoon of the rajas con crema filling in a line down the center of the dough. Fold over the sides of the husk so the dough surrounds the filling, then fold it once more. 1. Setup steamer and place each tamal vertically in the steamer, leaning against the side of the pot, with the open end on top. Cover the pot and bring the water to a boil. Reduce the heat to medium-low and cook for 40 minutes minutes from the time the water starts to boil. Remove the steamer from the heat and let the tamales sit uncovered for 10 minutes to cool. Don’t be alarmed if the tamales seem soft. As they cool, they will firm up.

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