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@smoothpapi75: Rip water bill#chronicpain #stomachproblems #chronicduodenitis #hotshower

smoothpapi
smoothpapi
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Region: US
Thursday 08 October 2026 16:28:18 GMT
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Comments

madisonn.s26
madisonn.s26 :
when my celiac triggered for the first time, my boyfriend held an ice pack on my stomach for 3 months while i slept
2026-10-09 04:51:59
6
elouise_k
E L O U I S E :
Idk bout you but I’m living on the fucking tolit
2026-10-09 02:14:00
12
makywackyspamywamy
mak🫧 :
I’m lwk the opposite cause the showers can make me nauseous…
2026-10-08 23:39:56
44
.aftonbear5
Aftonbear5 :
im on ibs pills now it helps me cus it was bad when i wasn't on them😭
2026-10-09 09:04:54
0
its.sydneyy0110
💲ydneyy :
living on my heating pad
2026-10-09 00:14:37
17
lexharloww
lex :
my whole pregnancy I was in that damn shower I even went to the hospital during it and was in there shower for 2hrs straight bc the water never went cold 😭😭
2026-10-09 08:52:11
0
caxzrtss
rayne :
or the bathtub 🫩
2026-10-08 19:45:00
10
benfranklinreel
Okavango :
I take baths whenever my nausea is bad. And I genuinely need to scrub my body clean otherwise I'll still be uncomfortable
2026-10-09 05:59:33
0
cesaringthesalaad
ava. 🪷 :
no deadass
2026-10-08 23:24:38
2
taylor.swift.fan857
Jules✞🎀✧🎀 :
It helps sm
2026-10-09 07:46:40
0
saltand_pepper86
💐☀️LESANDRA☀️💐 :
This
2026-10-09 00:25:53
0
g4nja_g0blin
g4nja_g0blin :
Gastroparesis got me taking a bath and at least two showers every day
2026-10-09 06:34:59
0
ashleesthegoat67
𝑐𝑜𝑚𝑒ℎ𝑒𝑙𝑝𝑎𝑠ℎ𝑙𝑒𝑒 :
@kiera_noel5
2026-10-09 00:07:51
1
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Sourdough loaf recipe 👇🏻 Ingredients: 100g sourdough starter 300m water 400g strong white bread flour 100g wholemeal bread flour 10g salt Method Add 300ml of water to a mixing bowl. Add in 100g of active sourdough starter and mix together gently with a whisk. Once combined, add in the flours and mix together until it forms a rough ball. Cover with a tea towel and set aside in a warm place (ideally 22°C - 26°C) for 2 hours. In a small bowl, add your salt and a touch of water, then mix together (there won't be enough water to dissolve all the salt, just to wet it). Add this to the dough then knead it in until combined. Cover with a tea towel and set aside for 30mins. Time to start folding. Tip: if you dip your hand in water before handling the dough it will help it stop sticking to your fingers. Stretch one quarter edge of the dough up as high as it will go before tearing, and bring back down onto the dough ball. Repeat this with the other three 'corners' of dough, laying each stretch over the top of the previous one. Repeat every 30 minutes until you've done it 5 times. After the last fold, leave for 30 mins and then begin shaping it. Don't overcomplicate this part. Just like shaping a bread bun, pull the corners of dough into the centre and pinch together Then use your hands to form the dough into a tight, smooth ball. Lay it smooth side down into a lined proving basket. Cover and leave to prove for 3 hours. Preheat your baking dish in the oven at 230°C for at least 15 mins. While it heats up, carefully tip out your loaf onto a piece of baking parchment and score any decoration you wish. If you want to keep it plain, just put a shallow cut across the top lengthways. Remove the hot baking dish from the oven, place the loaf and baking parchment into the dish. Add an ice cube underneath the baking parchment (make sure the parchment isn't too long and will prevent moisture rising up into the lid). Add the lid and place in the oven at 230°C for 35 - 45 minutes or until golden and crusty. #sourdough #sourdoughbaking #sourdougbread #cookingfromscratch #fromscratchcooking #wholesomecooking
Sourdough loaf recipe 👇🏻 Ingredients: 100g sourdough starter 300m water 400g strong white bread flour 100g wholemeal bread flour 10g salt Method Add 300ml of water to a mixing bowl. Add in 100g of active sourdough starter and mix together gently with a whisk. Once combined, add in the flours and mix together until it forms a rough ball. Cover with a tea towel and set aside in a warm place (ideally 22°C - 26°C) for 2 hours. In a small bowl, add your salt and a touch of water, then mix together (there won't be enough water to dissolve all the salt, just to wet it). Add this to the dough then knead it in until combined. Cover with a tea towel and set aside for 30mins. Time to start folding. Tip: if you dip your hand in water before handling the dough it will help it stop sticking to your fingers. Stretch one quarter edge of the dough up as high as it will go before tearing, and bring back down onto the dough ball. Repeat this with the other three 'corners' of dough, laying each stretch over the top of the previous one. Repeat every 30 minutes until you've done it 5 times. After the last fold, leave for 30 mins and then begin shaping it. Don't overcomplicate this part. Just like shaping a bread bun, pull the corners of dough into the centre and pinch together Then use your hands to form the dough into a tight, smooth ball. Lay it smooth side down into a lined proving basket. Cover and leave to prove for 3 hours. Preheat your baking dish in the oven at 230°C for at least 15 mins. While it heats up, carefully tip out your loaf onto a piece of baking parchment and score any decoration you wish. If you want to keep it plain, just put a shallow cut across the top lengthways. Remove the hot baking dish from the oven, place the loaf and baking parchment into the dish. Add an ice cube underneath the baking parchment (make sure the parchment isn't too long and will prevent moisture rising up into the lid). Add the lid and place in the oven at 230°C for 35 - 45 minutes or until golden and crusty. #sourdough #sourdoughbaking #sourdougbread #cookingfromscratch #fromscratchcooking #wholesomecooking
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