I found and purchased a copy of it on DVD from Goodwill many years ago. Totally worth the $1.99 lol.

Calm down Satan.

I worked at a massage school and was running the student clinic early on a Saturday morning. About 8:30am a student microwaved some fish for breakfast. We got to smell that shit most of the day.

Ahhh, but then that’s someone else’s fault for jumping on the bed.

Next step - the poop-hole loophole!

For what it’s worth, as a massage therapist I’ve interviewed with some chiropractors and know plenty of other therapists who have worked for them. The number of chiropractors NOT doing some kind of shady billing or breaking some other scope of practice/ethical boundaries is shockingly small. I’m sure they exist, but in swapping stories with other therapists over almost 2 decades, I might know 1.

For example, one Chiro I interviewed with had his “program” set as patients being categorized into “back” or “neck” patients. Depending on which you were categorized into determined how many sessions (manipulation plus other therapies) per week for 8 weeks the patient would receive. After 8 weeks he would reassess. Seriously waiting 8 weeks to see if it’s helping. He knew what insurances would cover, so he cookie cuttered his whole practice. From what it looked like I don’t think people “graduated” by getting better, moreso just once they ran out of money.

As a massage therapist that used to work in education (director of education at a massage school and taught anatomy/pathology) results will vary wildly across the States. The majority of states only started licensing in the last 10-15 years, and of course requirements for licensing and supervision varies. Some schools teach enough anatomy to get their students to pass the tests, then focus their time teaching spa type massage (aromatherapy, wraps, hot stones, etc.) or energy work. Not saying there’s anything wrong with that, but it serves a different purpose.

There are definitely schools that exist that focus more on therapeutic/rehabilitative work, but even then the challenge is finding a therapist with an up to date approach who doesn’t buy the old school “no pain no gain” who kicks the shit out of you. Massage shouldn’t hurt. But if your find the right therapist for you, they’re worth their weight in gold.

“which I set at 200 degrees for like 20 minutes just to get it to slightly above room temperature throughout.”

I read that like 4 times wondering how fucking hot your room is.

At my boyfriend’s request I made sweet potato casserole for the first time ever. The recipe was… something.

Basically mashed sweet potatoes with eggs and vanilla beaten in. Then a brown sugar, pecan, butter crumble topping, and then once done baking it gets mini marshmallows broiled on top.

I don’t eat shit that sweet for dessert! Lol (although it’s disturbing how tasty it was )

Yes!!!

Thank you for making me look out up! 😁

https://youtu.be/fVk-DpwzQok?si=msydlrEhqm7qCtuP

I’m paying $115mo for whatever the cable crossing a nearby interstate can offer my small neighborhood. I’ve been told by a frustrated service worker that until Xfinity is willing to replace the lines our service will continue to fluctuate. Most of the time it’s just ok, but we have spikes of great connection or barely connected. This effects the whole neighborhood, but many are older residents who I might guess rely on the Internet less.

I like how there’s one dude just peeking in from the back row on the right. Either he hasn’t seen the horror yet or he’s just glad to be included in the pic.

And please use corn, peas, carrots, and diced bell peppers for decoration!

Wait - aren’t they the ones with Bon Appetit and that whole fiasco a couple years ago?

I’ve made obscene amounts of home make macaroni and cheese over the last 20+ years and haven’t had a problem with it. I know it’s a funny place some people get passionate about, but the “anti-clumping agents” are typically some form of vegetable starch or fiber. If I’m making a cheese sauce I’m already using flour to help thicken and stabilize it anyway, so I don’t think the trace amounts really matter.

Best single cup and easy? A Clever Dripper. It’s a cone shaped cup that you put a filter and grounds in. Add hot water, let it sit for 2-3 minutes. When you set it on top of your cup a stopper moves and the coffee drains from the filter into your cup. Cleanup is dumping the filter and a rinse. Half asleep me makes it every morning.

To the best of my understanding this is why local and general anesthesia can be the best combo.

General keeps you from being conscious of the damage of the knives during the surgical procedure. Local numbs the area to keep the brain from being aware that damage is happening. Reducing trauma sounds like a good idea to me.

Pain is fascinating (particularly if you’re not the one experiencing it.) Two people experiencing the exact same nerve stimulation can be painful to one but not the other. Context, life history and experience, and expectations all play into the experience of pain. In general, your brain determines if something is painful, then you do or don’t experience that pain. People can be shot or stabbed and be completely unaware until the brain decides it’s time to let them know.

People wear make up for different reasons and have different approaches to wearing it. For all I know you think anyone wearing red lipstick makes them a whore. I don’t draw conclusions about what people do with their genitals based on that they put on their faces. I was just trying to figure out how you were coming to your conclusions.

I mean, sure I could Google it. I was asking you because I was wondering what you meant by it.

What’s prostitute makeup?

My 21yo soon wants to build out a van and take a chunk of time (6 months?) in between jobs and drive around the States. We’re talking over a year from now, but as the idea has come up in discussion I told him that I’d like to have some form of tracker set up. He’s good with it.

I believe buttermilk is used more commonly than straight vinegar as it’s acidic. Buttermilk pancakes are fairly common if not standard in the States. You’ll also find it used in breads and biscuits (the kind of biscuit that’s akin to a savory scone.)