#pots????

[spookybasementbrain]

Did a bunch of tests specifically for POTS. Then went in to see my cardiologist to discuss the results.

Cardiologist: You have heart palpitations and tachycardia. Take magnesium for the palpitations. (Both are symptoms of POTS)

Me: So do I have POTS?

Cardiologist: well they did the test wrong so I don't know.

Cardiologist: how much does the tachycardia bother you?

Me: it doesn't really bother me. What bothers me is the lightheadedness, dizziness and feeling faint.

Cardiologist: there's this medication that you can try called ivabradine for the tachycardia. Take it for 3 months then come back.

$1500 to basically tell me that I do in fact have the symptoms I reported having 🥲

[sabertoothwalrus]

I literally don't know what possessed me to make an 11 page comic over these sad old men! bon appetit <3

[kiwichils]

growing old with you

[lupusbaby]

Some people don’t want to hear this but sometimes accessibility is not sustainable or eco-friendly. Disabled people sometimes need straws, or pre-made meals in plastic containers, or single-use items. Just because you can work with your foods in their least processed and packaged form doesn’t mean everyone else can.

[when-sanpape-arts]

every day i am plagued by visions (thoughts about a dunmeshi restaurant au)

part 1

bonus

[crabussy]

hey. don’t cry. crush four cloves of garlic into a pot with a dollop of olive oil and stir until golden then add one can of crushed tomatoes a bit of balsamic vinegar half a tablespoon of brown sugar and stir for a few minutes adding a handful of fresh spinach until wilted and mix in half a cup of grated parmesan cheese and pasta of your choice ok?

[ciderjacks]

chilshi is good bc one of these men is the sensitive flowery effeminate ideal and one of them is a middle aged dad with a drinking problem and trust issues.

[chroniclesofchronicillness]

This makes so much sense

[pebblume]

chilshi week day 5: cuddling + kiss

stills under the cut!

[vtk13]

“slut era” i whisper to myself as i rot in my bed, sick like a frail victorian child

[spookybasementbrain]

I used a cane for the first time today. I struggle with grocery stores TONS. Something about the bright lights, colourful packaging and all the people. I feel really lightheaded and dizzy. It's hard to get everything I need before I feel like I am going to pass out. I have had to come to terms with the fact that I need some kind of support. I picked a cane because it was cheap. And the lowest level of support that I thought might work.

And you know what, it was great. I overdressed so I felt cute and to distract from the cane. Honestly I thought it would be embarrassing or something. But no one said anything. No one treated me strangely. And I actually felt so much better. I got all my shopping done and only felt kinda bad by the end of it. It wasn't a big deal and it really helped me.

[sabertoothwalrus]

clocked back in to the chilshi factory, have more tallman au

[seagiri]

pots n picks week - day 1: traditions

[fuckingrecipes]

I'm trying to make a good pot roast in my crockpot, but after I take it out it gets dry. It's on "low" (whatever that means) for 8 hours. I've tried searing it before and still dry. It's submerged in plain water with some herbs and spices for that time. Am I over/undercooking it? It's a cut with low fat %, is that why?

I love you. I think you learned how to make pot roast from someone on Opposite Day, or perhaps April 1st. The only thing you got right is 'low heat for 8 hours'.

Choose a fatty cut of tough meat. Look for lots of fat marbling on a Chuck roast or Shoulder roast. Tough meat has a ton of flavor, and the fat keeps the meat from drying out. The long cook time on low heat, plus acids will make 'tough' meat into a pull-apart, melt-in-your-mouth glory.

Make sure the meat is completely thawed, NOT frozen.

Plain water and nothing else except herbs/spices is.... not what I'd do. A lot of flavor can come into the broth when you add whole carrots (minus the carrot top!) and quartered onions in there. I'm a fan of adding some big chunks of pumpkin or butternut squash and chunks of turnip as well.

I think using red wine for part of the liquid base, and adding a hearty helping of worcestershire sauce will also help the flavor and making the meat 'melty.' The acid and alcohol will draw more, and different flavors from the meat and vegetables that water alone cannot do. Makes it richer.

For my very best pot roast recipe, which had my wedding guests fuckin' clamoring to get the recipe; I cheat. I'm not ashamed of that fact. For the richest, most face-punchingly meaty tasting broth, go to an asian market (or online) and find a mushroom hot pot soup base. It'll be a thick liquid inside a bag, which you then dilute with water. Use THAT as the liquid base (remember to dilute it!), and add your wine and wocestershire sauce to it, along with those herbs & spices. Your whole face will be blown off with flavor. It's the best.

[when-sanpape-arts]

gay old men? in MY restaurant? its more likely than you think.

1 / 2 / 3

bonus laios pov