sometimes myday begins
at he nd

Elphaba: Wicked Two
Had a great night at the B&B Theater Ritz 8 while at the premiere of Wicked Forever. I was greeted by a welcoming staff who also took their pictures with me for their supervisor to see, who was quite impressed with the pictures taken. The movie was just as good as the last one I had seen at the Marcus Theater in Lake Ozark. I highly recommend this movie, along with seeing the first one, if you can see a double feature at this time. I had done some additional upgrades to the costume since last year. I look forward to doing more of it in the future, as I have always done with my costumes in the past. For now, this will be my last crossplay for the year. I have much work to do in such a short time, and then I'll rest for a while.

#80SVIBES

Wouldn't it be great if humanity spent more time finding the fun out of life instead of sucking the life out of it?!!!

https://www.youtube.com/watch?v=ke3ua0kLhYA

https://www.youtube.com/watch?v=NivHwVodKzQ Sometimes

After telling my Dad 'I love you' for the hundredth time, his response:

"Darling, you've been saying that for the past 10 minutes already, you hanging up anytime soon, or nahhhh?!?!"

Honestly... Not my fault that I take forever to say 'bye' and hang up, lmao

🫠

Actually, it just meant that the teacher was hungover and needed something to occupy the kid's time while he/she recuperated.

Wheeeee finally all chores and exercise and whatnot adulting stuff done. FINALLY WEEKEND TIME
Too bad I have to swing by the lab over the weekend to start some cultures. Not excited about that but TBH it's my kinda my own fault in combination with some bad luck. Forgot to inoculate on Wednesday, and what I inoculated on Thursday did not grow well enough. 😮‍💨That's science for ya...

But here is some good tune to unwind to

This weekend, I tried my hand at baking with rye flour for the first time.
I usually stick to wheat, spelt, or mixed grain breads, but this time I was determined to bake a pure rye loaf.
For context, rye is a bit special. You can't just use a good yeast and be done with it. Instead, it's a process that requires cultivating a sourdough starter and carefully controlling the dough's resting time; otherwise, the bread won't be digestible.
The conditions were finally right, so I made time for it... and the result is fantastic (unfortunately, I have no pictures). In my opinion, it's the best-tasting bread I've baked so far. The texture and the slightly sour aftertaste are perfect.
Baking bread has truly become a passion of mine