@qualityoflife222: #selflove #healing #secretaccount

qualityoflife222
qualityoflife222
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Region: US
Thursday 11 June 2026 16:17:36 GMT
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connectthedot25
connectthedot25 :
i developed severe anxiety and currently taking abilify because of unbothered rage
2026-06-27 16:14:39
27
lilyxcronin
Lily Cronin :
I did this and then developed an autoimmune disease😭
2026-06-17 21:28:41
2320
a1lynnnn__
𝓑𝓻𝔂𝔂 🐼 :
Serio‍usly, if y‍ou hav‍en’t re‍ad T‍he Hid‍den Li‍fe Co‍de by Ma‍son Beck‍erman ye‍t, wh‍at a‍re y‍ou ev‍en doi‍ng? It‍’s a to‍tal ga‍me chan‍ger.
2026-06-28 23:33:02
1793
omega_acutual
Omega 216 :
The rage I withhold to be this kind you won’t look at my the same
2026-06-18 13:34:16
469
callistadenaya
Arkanna Risandra :
Me and my chronic indigestion agrees.
2026-06-27 13:26:39
884
jessica_elaine77
𝕛𝕖𝕤𝕤•𝕡𝕙𝕪𝕥𝕙🫧 :
I’m not soft anymore and I still have so much unburied rage. I need an outlet.
2026-06-23 16:34:12
512
taurus_stellium12
Mason :
I had to make myself palatable to keep people in the room. My anger is too rooted in truth.
2026-06-19 00:27:01
297
bullet_thoughts01
𝙱𝚄𝙻𝙻𝙴𝚃_👑 :
People mistake kindness for weakness because they never see the battles fought in silence. The anger I choose not to unleash isn’t a lack of strength—it’s self-control. Staying soft in a world that hardens people is one of the hardest choices you can make.” 🤍
2026-06-28 20:03:03
50
annasamanthae
Anna Samantha :
That’s why my playlist is so hard 🥰
2026-06-19 20:38:58
33
1j99r5p
j o y :
2026-06-17 03:35:17
258
bylensandletter
Lens & Letter :
The loudest storms are often the ones that never leave our lips.
2026-06-30 09:32:13
16
dubidoobidoobido
EhrgeizKael :
Me and my chronic migraine agrees
2026-06-30 18:35:05
7
umbelliferae
umbelliferae :
All my life I’ve mold myself into a piece that is easy to digest for people, because for all I know I can only be loved if I am easier. I hated it with all my life. I hate how I always make myself small and less intense in order to be bearable. It took me most of my strength in this life to repress everything and be soft even when I have every right to be in rage.
2026-06-28 10:56:57
18
frascicad
frascicad :
I literally feel like I’m gonna get cancer bc of how much rage I feel everyday
2026-06-29 21:21:13
9
bestofbeth242
bestofbeth242 :
I did this now I have lupus and a list of other autoimmune immune diseases
2026-06-27 14:33:54
7
fearless.frey
fearless.frey :
Never again
2026-06-27 13:13:03
5
i.ldhsky
krakengin :
i can’t repost but i’m here
2026-06-27 14:40:39
7
steffy0c
lilpain<3 :
It’s time to let it out ladies ♥️
2026-06-28 19:38:47
3
bcsolum
Danna :
sockets got blocked, not a single outlet to let it out, not even a bad habit
2026-06-29 14:48:40
3
celest.corylus
HAZEL, RMT🐂 :
beautifully written😭💯
2026-06-27 12:27:22
3
ingumangalisonamh
black sheep :
yes, as a result i have indigestion 😊
2026-06-28 10:39:28
3
bonita.gatita
Lexi :
I was this way until I became pregnant
2026-07-15 16:39:33
2
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Other Videos

Crispy cheesy hashbrowns Ingredients  8-9 medium russet potatoes  5 tbsp corn starch 4 oz shredded cheddar cheese  Salt to taste 1 tsp black pepper  1 1/2 tsp garlic powder  Oil for frying  For the sauce  1/2 cup mayonnaise  2 tbsp ketchup  1 tbsp hot sauce  Salt to taste 1 tsp garlic powder  1/2 tsp black pepper  1/4 tsp smoked paprika powder  1 tsp lemon juice  Method  Peel the potatoes Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture. Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. Heat about 1 inch of oil in a skillet over medium heat to 360°F.  Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. Transfer to a wire rack or paper towel-lined plate and let the excess oil drain. For the sauce  Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice (or pickle juice) until smooth and creamy. Serve the hash browns hot and crispy with the dipping sauce.  #Recipe #hashbrowns
Crispy cheesy hashbrowns Ingredients 8-9 medium russet potatoes 5 tbsp corn starch 4 oz shredded cheddar cheese Salt to taste 1 tsp black pepper 1 1/2 tsp garlic powder Oil for frying For the sauce 1/2 cup mayonnaise 2 tbsp ketchup 1 tbsp hot sauce Salt to taste 1 tsp garlic powder 1/2 tsp black pepper 1/4 tsp smoked paprika powder 1 tsp lemon juice Method Peel the potatoes Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture. Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. Transfer to a wire rack or paper towel-lined plate and let the excess oil drain. For the sauce Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice (or pickle juice) until smooth and creamy. Serve the hash browns hot and crispy with the dipping sauce. #Recipe #hashbrowns

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