@rebuildwithaustin: Time apart after a breakup is required. Not enough time apart means the growth and change needed hasn’t happened yet. So you repeat old patterns. Too much time apart and the connection fades as life continues. The best time to reconnect is somewhere between 6 months to 18 months. Struggling with a breakup? Follow for more! #relationships #healing #growth

rebuildwithaustin

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Tuesday 29 September 2026 06:45:04 GMT

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Comments

meg 🚡 :

We broke up for 6 hours. What’s the reaction to that?

2026-09-30 15:59:04

688

clau :

what about 30 minutes

2026-10-03 16:07:23

2854

PinkMoonBeadwork :

6 years and I still want her, I had 2 long term partners during as well. 😭💔

2026-11-05 00:22:03

1

user19739287 :

And how do u get over the part during the time apart where they see other people

2026-09-29 22:49:29

1216

Dariel Gonzalez🤘💀🪓 :

if it takes her more than 2 months to come back is over forever for me

2026-09-30 20:23:50

77

abby :

so ur saying break no contact a year and a half later

2026-09-30 04:21:27

753

𝓟𝓻𝓮𝓼𝓲🍰 :

about 1 week

2026-10-11 18:44:38

27

Caitlin :

7 years be giving

2026-10-03 19:34:59

251

𝔄𝔰𝔥 :

bro acts like my ex actually wants me back

2026-10-21 23:30:21

46

Rachel Sartip :

It’s been 3 months and I’m aching to have him back. I made a mistake 😭

2026-10-02 18:57:35

54

🥕 Leah <3 🥕 :

2 years no contact and it was lowkey a good run back

2026-10-01 03:58:14

40

Olivia :

Well my ex went back to his ex so welcome to the rebound group

2026-09-30 05:08:01

27

Songbird :

I have to wait EIGHT months??? 😭😭😭😭

2026-09-30 04:55:59

52

kasperhajslund :

5 days I'm dying

2026-10-20 11:20:19

53

2raccoon$inmya$$ :

Bro act like we got all the time in the world or some

2026-10-21 20:44:02

29

Ghostforxy4 :

This doesn’t apply to everyone’s situation y’all this just his example and opinion just respect it and stay happy if you are happy love is real if you willing to be uncomfortable and genuine about it

2026-10-02 22:36:23

46

Mrs B :

17 years apart and we’ve been together two years

2026-10-03 09:49:25

47

Sabbyyyyy :

GIRLS THIS AINT A SIGN

2026-10-01 14:56:23

45

Brii :

got it wait 3 months

2026-10-02 23:54:28

47

🌟 :

it'll be almost 10 months since. i just want her to come back and stay

2026-09-29 17:57:05

214

odessa:) :

I’m at four months and I want the relationship back but yeah it’s too soon. I think just a few more lol. We need a little more time to heal and grow. The love is still there

2026-09-29 21:51:40

33

celikkanova :

3 years…would not recommend 🙂

2026-10-12 16:08:16

5

Syd :

My ex and I got back together after 7 years, didn’t work out that time either 😅

2026-09-29 18:16:31

119

ez :

What’s bad about 1-2 years ???

2026-09-29 19:10:05

10

Brody :

How do you feel about if they pursue other relationships. She has admitted to me that she knows she wants to try again in time, but she has been in a relationship since just a few weeks after our breakup. I’m lost because I firmly believe she is the one for me, and she tells me she thinks I am too, but sometimes I feel like she is sabotaging our chances. I don’t know what to do.

2026-09-30 03:47:57

12

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Pumpkin Spice Cheesecake with Italian Meringue 🧡 / Ingredients: For the Crust: - 200g graham crackers, finely crushed (1 cup + 1/2 cup) - 100g unsalted butter, melted (7 tablespoons) - 1 teaspoon of ground cinnamon For the Cheesecake Layer: - 600g full-fat cream cheese (2 cups + 2/3 cup) - 200g pumpkin purée (3/4 cup + 1 tablespoon) - 170g light brown sugar (3/4 cup + 1 teaspoon) - 50g granulated sugar (1/4 cup) - 120g sour cream (1/2 cup) - 2 large eggs - 2 large egg yolks (save the whites for the Meringue) - 200g heavy cream (32% fat) - 1 teaspoon vanilla bean paste - 2 teaspoons of ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg For the Italian Meringue: - 3 large egg whites (90g) - 150g granulated sugar (3/4 cup) - 80g water (1/3 cup) - 1 teaspoon vanilla bean paste Instructions: 1. First, prepare the crust. 2. Finely crush the graham crackers using a food processor or place them in a ziplock bag and crush them with a rolling pin. 3. In a medium bowl, combine the crushed graham crackers with the melted butter and mix until the mixture resembles wet sand. 4. Transfer the mixture to a 22 cm (9-inch) round springform pan lined with parchment paper. 5. Press it firmly and evenly into the bottom of the pan to form a compact crust. 6. Once ready, place the crust in the refrigerator while you prepare the cheesecake filling. 7. Preheat your oven to 160°C (320°F). To create a steamy baking environment, place a separate baking pan filled with hot water on the lowest rack of your oven. This will help the cheesecake bake gently and evenly. 8. In a large bowl, combine the cream cheese, granulated sugar, light brown sugar, vanilla bean paste, pumpkin purée and sour cream. Mix until smooth and creamy. 9. Add the eggs and egg yolks, one at a time, mixing gently after each addition until just incorporated. Be careful not to overmix the batter, as incorporating too much air can cause the cheesecake to crack during baking. 10. Lastly, add the heavy cream and spices. Mix gently until everything is combined. 11. Remove the prepared crust from the refrigerator and pour the cheesecake batter through a fine mesh sieve over the crust. This will help remove any remaining lumps and create an extra smooth texture. 12. Place the cheesecake on the middle rack of your preheated oven and bake at 160°C (320°F) for approximately 65 minutes, or until the edges look set but the center still has a slight wobble when you gently shake the pan. 13. Once baked, turn off the oven and leave the oven door slightly open. 14. Allow the cheesecake to cool gradually inside the oven for 1 hour. 15. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate overnight, for at least 12 hours. 16. The following day, prepare the Italian Meringue. 17. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, without stirring, until the sugar syrup reaches 120°C (248°F) on a candy thermometer. 18. While the syrup is heating, begin whipping the egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. 19. Once the sugar syrup reaches 120°C (248°F), immediately remove it from the heat. 20. With the mixer running on low to medium speed, slowly and gradually pour the hot syrup into the egg whites in a thin, steady stream, avoiding the whisk attachment. 21. Once all the syrup has been incorporated, increase the mixer speed to medium-high and continue whipping for approximately 8 to 10 minutes, or until the meringue becomes thick, glossy and forms stiff peaks. The mixing bowl should also feel close to room temperature. 22. Once the meringue has cooled, add the vanilla bean paste and mix briefly until fully incorporated. 23. Remove the chilled cheesecake from the refrigerator, top woth Meringue and enjoy! #cheesecake #pumpkin #pumpkinspice #asmr #FoodTok

Pumpkin Spice Cheesecake with Italian Meringue 🧡 / Ingredients: For the Crust: - 200g graham crackers, finely crushed (1 cup + 1/2 cup) - 100g unsalted butter, melted (7 tablespoons) - 1 teaspoon of ground cinnamon For the Cheesecake Layer: - 600g full-fat cream cheese (2 cups + 2/3 cup) - 200g pumpkin purée (3/4 cup + 1 tablespoon) - 170g light brown sugar (3/4 cup + 1 teaspoon) - 50g granulated sugar (1/4 cup) - 120g sour cream (1/2 cup) - 2 large eggs - 2 large egg yolks (save the whites for the Meringue) - 200g heavy cream (32% fat) - 1 teaspoon vanilla bean paste - 2 teaspoons of ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg For the Italian Meringue: - 3 large egg whites (90g) - 150g granulated sugar (3/4 cup) - 80g water (1/3 cup) - 1 teaspoon vanilla bean paste Instructions: 1. First, prepare the crust. 2. Finely crush the graham crackers using a food processor or place them in a ziplock bag and crush them with a rolling pin. 3. In a medium bowl, combine the crushed graham crackers with the melted butter and mix until the mixture resembles wet sand. 4. Transfer the mixture to a 22 cm (9-inch) round springform pan lined with parchment paper. 5. Press it firmly and evenly into the bottom of the pan to form a compact crust. 6. Once ready, place the crust in the refrigerator while you prepare the cheesecake filling. 7. Preheat your oven to 160°C (320°F). To create a steamy baking environment, place a separate baking pan filled with hot water on the lowest rack of your oven. This will help the cheesecake bake gently and evenly. 8. In a large bowl, combine the cream cheese, granulated sugar, light brown sugar, vanilla bean paste, pumpkin purée and sour cream. Mix until smooth and creamy. 9. Add the eggs and egg yolks, one at a time, mixing gently after each addition until just incorporated. Be careful not to overmix the batter, as incorporating too much air can cause the cheesecake to crack during baking. 10. Lastly, add the heavy cream and spices. Mix gently until everything is combined. 11. Remove the prepared crust from the refrigerator and pour the cheesecake batter through a fine mesh sieve over the crust. This will help remove any remaining lumps and create an extra smooth texture. 12. Place the cheesecake on the middle rack of your preheated oven and bake at 160°C (320°F) for approximately 65 minutes, or until the edges look set but the center still has a slight wobble when you gently shake the pan. 13. Once baked, turn off the oven and leave the oven door slightly open. 14. Allow the cheesecake to cool gradually inside the oven for 1 hour. 15. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate overnight, for at least 12 hours. 16. The following day, prepare the Italian Meringue. 17. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, without stirring, until the sugar syrup reaches 120°C (248°F) on a candy thermometer. 18. While the syrup is heating, begin whipping the egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. 19. Once the sugar syrup reaches 120°C (248°F), immediately remove it from the heat. 20. With the mixer running on low to medium speed, slowly and gradually pour the hot syrup into the egg whites in a thin, steady stream, avoiding the whisk attachment. 21. Once all the syrup has been incorporated, increase the mixer speed to medium-high and continue whipping for approximately 8 to 10 minutes, or until the meringue becomes thick, glossy and forms stiff peaks. The mixing bowl should also feel close to room temperature. 22. Once the meringue has cooled, add the vanilla bean paste and mix briefly until fully incorporated. 23. Remove the chilled cheesecake from the refrigerator, top woth Meringue and enjoy! #cheesecake #pumpkin #pumpkinspice #asmr #FoodTok

I pity you @ODOGWU ENTERTAINMENT @👑 𝐎𝐠𝐚 𝐏𝐚𝐭𝐢𝐞𝐧𝐭 👑 @Winz Comedy @Delta_warrior

I pity you @ODOGWU ENTERTAINMENT @👑 𝐎𝐠𝐚 𝐏𝐚𝐭𝐢𝐞𝐧𝐭 👑 @Winz Comedy @Delta_warrior

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