@jarmelsiabo: #CapCut

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Thursday 02 July 2026 10:33:22 GMT

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not yourboyy :

mahal kita to the point that sometimes i choose to ignore the pain even when it’s already hurting me deeply, because losing you feels heavier than anything i’m going through. i know you don’t want me to drain myself for you, i know you’ve said that before, but i can’t help it because this is how much i love you. when you love someone this deeply, you tend to give more than you should, even when it starts to hurt, even when it slowly takes pieces of you away. i’m willing to sacrifice everything for you, even if it hurts, even if it becomes too much, even if there are days when i feel like i’m slowly losing parts of myself, as long as you’re happy and you feel that someone is still choosing to stay with you no matter what. i don’t want to be a burden to you, that’s why most of the time i choose to keep everything to myself even when what i’m feeling is already too heavy. i’m scared that if i open up too much, it might push you away or turn into another misunderstanding, and i don’t want that. so i stay quiet, not because i don’t feel anything, but because i’m trying to protect what we have. i love you so much, and with you, i felt things i never thought i would ever feel in my life, a kind of love that was so pure, so deep, and so real that it changed me completely. but at the same time, you’re also the person who made me feel a kind of pain i never imagined i would go through, and that kind of pain hits differently because it came from the same person who once made me feel so safe and loved. i just hope that when you’re having a hard time, you would still look at me the way you used to, the way you used to see me before, like i still matter, like i’m still someone you choose even when things aren’t easy. i’m not asking for everything to go back to how it was before, i just want to feel your love again, even in the smallest ways, even just a little, even if it’s not the same as before, just enough to remind me that what we have is still real. and please don’t ever think that i stayed because i had no choice, because that’s not true. i’m staying because i’m sure about you.

2026-07-11 11:41:39

3

kianed :

dog lovers are y'all okay?🥺

2026-07-11 07:10:37

3

Anvy :

kahit adik nalulungkot rin

2026-07-10 10:25:19

9141

sino ka? :

kaninong paa to?

2026-07-10 11:30:09

1107

shino.ml :

pag pogi Yan walang bash poro comfort

2026-07-10 10:37:05

2120

Jazzilicious :

chair up

2026-07-11 16:30:38

1

JOSH :

steak saver

2026-07-12 10:04:14

1

ann :

yall laughing but this genuinely relatable. 🙏🏽

2026-07-10 20:27:07

771

Jilaaaa :

si bro ay ginawang streak saver

2026-07-11 00:58:34

3927

. :

KUNG POGI SIGURO TO PURO COMFORT ASA COMMENT SECTION

2026-07-10 17:15:22

291

cigsaftercy :

kahit adik ako

2026-07-10 08:27:46

268

mcdo :

pov:inutosan bumili ng asin

2026-07-11 02:24:55

166

￴ ￴ ￴ :

kahit adik samin

2026-07-10 20:06:35

1

kyoo? :

kaligo lagi boss

2026-07-08 13:28:52

107

тaиiеl :

kahit adik samin

2026-07-11 11:15:49

15

PapaJay :

Mga hinde tumawa

2026-07-10 16:40:56

60

z :

bbm Anu nah? 🥹🥹

2026-07-11 09:52:41

7

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ :

bullying is not a joke

2026-07-11 02:52:24

11

rmx_btch :

ako lang ba nalilibugan?

2026-07-11 04:09:50

98

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :

ako adik samin

2026-07-11 09:10:47

5

￴ :

Dog lovers are you okay?🥺🥺

2026-07-11 11:58:18

13

MITSK :

knino na?

2026-07-12 00:02:30

20

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Extremely soft & fluffy hot dog buns, full recipe below<3 You can make them with or without sourdough starter, I’ve done both ways and the differences are very minimal, both ways are delicious! The Best Hot Dog Buns (with sourdough discard) Makes 20 Buns For the dough: 690g flour 245g water (warm if your house is cold) 300g sourdough starter or discard (either is fine, it won’t make a difference) 18g instant yeast 2 large eggs 115g honey or granulated sugar 56g salted butter, softened 18g fine salt Egg wash for extra shine: 1 egg yolk 1 TBSP milk or cream (I’ve found that cream with a splash of water works best) NON SOURDOUGH VERSION: If you’re *not* using sourdough: Increase the flour to 840g total and the water to 405g total but keep every other measurement the same. Instructions 1. To make the dough: Combine all dough ingredients except for the butter in the bowl of a stand mixer. Mix on low speed for two minutes until the flour is all absorbed, then mix on high or medium high speed (depends on your mixer, I have a super old one so it works best at max speed for this) for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test. At this point you can add the softened butter and mix for 5-10 more minutes until it’s all smooth again. The dough should be smooth, strong, and shiny. Shape it into a ball in the mixing bowl and cover. Let rise until it’s nearly doubled in size, about 1 to 2 hours, or more if your house is on the colder side. 2. To shape the buns: Gently deflate the dough and divide into 20 equal pieces. If using a scale, each piece should be about 76g. Shape each piece into a ball (it doesn’t need to be perfect). It will be sticky. Once all balls are formed, it’s time to shape the hot dog buns starting with the first ball formed (since that one has had the most time to rest). Do not use flour on your work surface. Grab the first ball formed and set it on a clean countertop. With a little bit of flour on your fingertips, gently press the dough to flatten it a little bit, then use a rolling pin to roll out a ~7 inch rectangle. We want each hot dog bun to be about 6 inches long, so I roll it out a little longer since the dough shrinks a bit once you finish shaping it. Use your fingertips to smear out one of the long sides of the rectangle (see video, this helps to create a seal when you roll it up), then roll it up, pinching the ends closed. I use a half sheet pan for this (this is a standard sized sheet pan for a home kitchen, it's just called a half pan). Place each bun on a lightly greased parchment-lined baking sheet, with 10 buns on each half of the pan and the ends lining up (see video). Cover with a wet muslin cloth, or plastic wrap (if using plastic wrap add a little bit of oil to avoid sticking) and let rise until light and puffy. This will take about 1 to 2.5 hours, but it could totally be longer, it really just depends on your house temperature. This 2nd proof is the most important proof! Make sure the buns are super light and fluffy before baking. If needed, create a warm environment for them to be able to fully proof. Toward the end of the rising time, preheat the oven to 375°F. 3. Make the egg wash: For that extra golden shine on top of your buns, make an egg wash by mixing one egg yolk with a splash of milk or cream. I actually prefer to do a splash of cream with a small splash of water. Mix until you have one cohesive liquid (I like to use a milk frother for this) then brush over the buns. Now sprinkle with sesame seeds (and coarse sea salt if you'd like). 4. Bake for about 16-20 minutes, until very golden. ENJOY! #hotdogbuns #sourdoughrecipe #summerrecipe #summerbbq sourdough hot dog buns

Extremely soft & fluffy hot dog buns, full recipe below<3 You can make them with or without sourdough starter, I’ve done both ways and the differences are very minimal, both ways are delicious! The Best Hot Dog Buns (with sourdough discard) Makes 20 Buns For the dough: 690g flour 245g water (warm if your house is cold) 300g sourdough starter or discard (either is fine, it won’t make a difference) 18g instant yeast 2 large eggs 115g honey or granulated sugar 56g salted butter, softened 18g fine salt Egg wash for extra shine: 1 egg yolk 1 TBSP milk or cream (I’ve found that cream with a splash of water works best) NON SOURDOUGH VERSION: If you’re *not* using sourdough: Increase the flour to 840g total and the water to 405g total but keep every other measurement the same. Instructions 1. To make the dough: Combine all dough ingredients except for the butter in the bowl of a stand mixer. Mix on low speed for two minutes until the flour is all absorbed, then mix on high or medium high speed (depends on your mixer, I have a super old one so it works best at max speed for this) for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test. At this point you can add the softened butter and mix for 5-10 more minutes until it’s all smooth again. The dough should be smooth, strong, and shiny. Shape it into a ball in the mixing bowl and cover. Let rise until it’s nearly doubled in size, about 1 to 2 hours, or more if your house is on the colder side. 2. To shape the buns: Gently deflate the dough and divide into 20 equal pieces. If using a scale, each piece should be about 76g. Shape each piece into a ball (it doesn’t need to be perfect). It will be sticky. Once all balls are formed, it’s time to shape the hot dog buns starting with the first ball formed (since that one has had the most time to rest). Do not use flour on your work surface. Grab the first ball formed and set it on a clean countertop. With a little bit of flour on your fingertips, gently press the dough to flatten it a little bit, then use a rolling pin to roll out a ~7 inch rectangle. We want each hot dog bun to be about 6 inches long, so I roll it out a little longer since the dough shrinks a bit once you finish shaping it. Use your fingertips to smear out one of the long sides of the rectangle (see video, this helps to create a seal when you roll it up), then roll it up, pinching the ends closed. I use a half sheet pan for this (this is a standard sized sheet pan for a home kitchen, it's just called a half pan). Place each bun on a lightly greased parchment-lined baking sheet, with 10 buns on each half of the pan and the ends lining up (see video). Cover with a wet muslin cloth, or plastic wrap (if using plastic wrap add a little bit of oil to avoid sticking) and let rise until light and puffy. This will take about 1 to 2.5 hours, but it could totally be longer, it really just depends on your house temperature. This 2nd proof is the most important proof! Make sure the buns are super light and fluffy before baking. If needed, create a warm environment for them to be able to fully proof. Toward the end of the rising time, preheat the oven to 375°F. 3. Make the egg wash: For that extra golden shine on top of your buns, make an egg wash by mixing one egg yolk with a splash of milk or cream. I actually prefer to do a splash of cream with a small splash of water. Mix until you have one cohesive liquid (I like to use a milk frother for this) then brush over the buns. Now sprinkle with sesame seeds (and coarse sea salt if you'd like). 4. Bake for about 16-20 minutes, until very golden. ENJOY! #hotdogbuns #sourdoughrecipe #summerrecipe #summerbbq sourdough hot dog buns

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