Gabriel Bell
@czechtwice.bsky.social
I’d rather be picking up something heavy.
Certified for forklift and all powered industrial trucks.
Certified for forklift and all powered industrial trucks.
I had my earbuds in so my form check video is just me struggling to breath and cursing god the entire time
November 28, 2025 at 9:49 PM
I had my earbuds in so my form check video is just me struggling to breath and cursing god the entire time
Every site I like is like “massive sale” on all the ugly shit nobody wanted that thing you’ve been eyeing for 6 months is somehow 10% more expensive tho
November 28, 2025 at 9:42 PM
Every site I like is like “massive sale” on all the ugly shit nobody wanted that thing you’ve been eyeing for 6 months is somehow 10% more expensive tho
Heavy t-shirt under a carhartt sweater under a carhartt hoodie, and still chilly
November 28, 2025 at 5:35 PM
Heavy t-shirt under a carhartt sweater under a carhartt hoodie, and still chilly
Listen if I’m going to spill food in my sheets - and I absolutely am - I want it to be good food and a high thread count
November 28, 2025 at 4:43 AM
Listen if I’m going to spill food in my sheets - and I absolutely am - I want it to be good food and a high thread count
The run it back plate. Not pictured, half a cup of sliced pineapple from the fruit tray.
November 28, 2025 at 4:32 AM
The run it back plate. Not pictured, half a cup of sliced pineapple from the fruit tray.
Definitely about ready to run it back for the leftovers plate tho
November 28, 2025 at 4:06 AM
Definitely about ready to run it back for the leftovers plate tho
Steaming dogshit cgi slop
November 27, 2025 at 11:01 PM
Steaming dogshit cgi slop
I just know Bonnie was throwing it back
November 27, 2025 at 10:59 PM
I just know Bonnie was throwing it back
Also this could’ve been 2.5 hours from start to plate but the daughter wanted non-Turkey meat so I browned and braised the pot roast first to make sure it was tender.
November 27, 2025 at 10:42 PM
Also this could’ve been 2.5 hours from start to plate but the daughter wanted non-Turkey meat so I browned and braised the pot roast first to make sure it was tender.
Mix throughly so everything is moist but not wet. If it’s too dry, taste test and add water if salty, chicken stock if not. Fluff it.
When you have sticky moist texture throughout, cut the heat, slap on a lid and let it set until lunch time. Fluff before serving.
When you have sticky moist texture throughout, cut the heat, slap on a lid and let it set until lunch time. Fluff before serving.
November 27, 2025 at 10:39 PM
Mix throughly so everything is moist but not wet. If it’s too dry, taste test and add water if salty, chicken stock if not. Fluff it.
When you have sticky moist texture throughout, cut the heat, slap on a lid and let it set until lunch time. Fluff before serving.
When you have sticky moist texture throughout, cut the heat, slap on a lid and let it set until lunch time. Fluff before serving.
Stuffing is delicious, you just make it wrong.
Melt two tablespoons of butter in a stock pot, then toss in a whole diced onion and sauté to translucent. Add five small-diced carrots and half a celery bunch. Add chicken stock to cover, bring to a boil to soften vegetables.
Add any boxed stuffing.
Melt two tablespoons of butter in a stock pot, then toss in a whole diced onion and sauté to translucent. Add five small-diced carrots and half a celery bunch. Add chicken stock to cover, bring to a boil to soften vegetables.
Add any boxed stuffing.
November 27, 2025 at 10:38 PM
Stuffing is delicious, you just make it wrong.
Melt two tablespoons of butter in a stock pot, then toss in a whole diced onion and sauté to translucent. Add five small-diced carrots and half a celery bunch. Add chicken stock to cover, bring to a boil to soften vegetables.
Add any boxed stuffing.
Melt two tablespoons of butter in a stock pot, then toss in a whole diced onion and sauté to translucent. Add five small-diced carrots and half a celery bunch. Add chicken stock to cover, bring to a boil to soften vegetables.
Add any boxed stuffing.
Spatchcocking also makes gravy simple. I just dumped the pan with the catch veggies into a strainer, whisked in flour to thicken, and squeezed the juice of one whole lemon into a sauce pan. Simmer to thicken, add water or flour for desired consistency.
November 27, 2025 at 10:35 PM
Spatchcocking also makes gravy simple. I just dumped the pan with the catch veggies into a strainer, whisked in flour to thicken, and squeezed the juice of one whole lemon into a sauce pan. Simmer to thicken, add water or flour for desired consistency.
If you have to drain the potatoes, you lose all the starch and used too much liquid to boil.
Also, add more salt than you think, black pepper, and any or combination of: sour cream, cream cheese, heavy cream while whipping.
Also, add more salt than you think, black pepper, and any or combination of: sour cream, cream cheese, heavy cream while whipping.
November 27, 2025 at 10:34 PM
If you have to drain the potatoes, you lose all the starch and used too much liquid to boil.
Also, add more salt than you think, black pepper, and any or combination of: sour cream, cream cheese, heavy cream while whipping.
Also, add more salt than you think, black pepper, and any or combination of: sour cream, cream cheese, heavy cream while whipping.
Idc what anybody else says - the right way to mashed potatoes is small cubes, boiled in milk with a splash of water. Just enough liquid to cover 2/3rds potatoes. Put it on a simmer heat and leave it until they start breaking down on their own. Whip without draining, add half a stick of butter.
November 27, 2025 at 10:32 PM
Idc what anybody else says - the right way to mashed potatoes is small cubes, boiled in milk with a splash of water. Just enough liquid to cover 2/3rds potatoes. Put it on a simmer heat and leave it until they start breaking down on their own. Whip without draining, add half a stick of butter.