I started a tumblr for exactly the same reason. No RL friends who are as interested in figure skating as me. And I’m just as afraid of the rougher side of the fs fandom. I really enjoyed this post(? Newsletter?). Looking forward to reading more
Ok, TJ’s gnocchi (a fave in our household too!): do you cook the broccoli or sprouts on the same sheet as the gnocchi, or separately? Because I would so like to have the exact meal this week 🤤
I do cook them together, usually. I like my broccoli and sprouts with a little char on them, so sometimes they'll stay in longer when the gnocchi is ready to come out. I usually toss them in olive oil ad garlic salt, and I'll cut the sprouts in half.
You should get a free pass for any lack of jump identification skills by manifesting a H/B comeback.
Focused on what’s important.
I started a tumblr for exactly the same reason. No RL friends who are as interested in figure skating as me. And I’m just as afraid of the rougher side of the fs fandom. I really enjoyed this post(? Newsletter?). Looking forward to reading more
Thank you! I think you've come to the right place. You're most welcome here.
Drinks with Broads recommended your Substack, & I’m so happy I checked it out. I enjoy your perspective & writing. Thanks for sharing.
Yes, they've been so generous about linking to me around big skating events. Thank you for being here!
They’re pretty great. You’re welcome - appreciate your writing. 👏👏
That video is an amazing artifact. Long-form TikTok before its time…
I do love the typo pubic recognition😂
As usual a fabulous read, and thanks for the book recos.
Omg. How embarrassing. Exactly why no one should take me seriously. 🫣🤣
But it's so perfect! ❤️
It is actually an accurate description.
Ok, TJ’s gnocchi (a fave in our household too!): do you cook the broccoli or sprouts on the same sheet as the gnocchi, or separately? Because I would so like to have the exact meal this week 🤤
I do cook them together, usually. I like my broccoli and sprouts with a little char on them, so sometimes they'll stay in longer when the gnocchi is ready to come out. I usually toss them in olive oil ad garlic salt, and I'll cut the sprouts in half.