bigfish

A comment that can be applied to nearly every to level reply on this thread

You just described me perfectly. I'm currently at the "What do you mean 'I'm ADHD as fuck'" step.

I'd slap that on my Prius

"Closing Time", on the x-axis, all the way to --> Goes Home

Anything with "higher"on the left (goes harder) just seems wrong. Arbitrary choice, sure, but it's what I'm used to.

And if you are one of these people whose pain isn't controlled, or you're feeling overly fucked up - CALL YOUR DOCTOR RIGHT AWAY. Better to be an annoying patient once, who's just trying to get their pain under control, than to risk addiction. Shit's no joke.

As givesomefucks said, Docs have other options besides just uping the dose, but you may have to advocate for it. Different timing, different meds and combinations, and even RICE can do some magic.

Yep. Everyone in WA everyone is just trying to get out of the rain.

A looks like something an elementary school aged kid would have on their iPad for help learning to add.

B's got my vote.

Baker's ratios make my family think I'm a much better baker than I am.

Basic risen bread (a "60% hydration bread" ): 100 parts by weight of flour, 60-70 parts liquid, 3 parts salt, 2 parts yeast. Use grams and scale it up by 5 (500g flour), use water or beer for the liquid, knead, let rise for an hour or so, shape, rest for 30min, then bake at 400F for about an hour or until the inside is around 190-200F, and LET IT COOL to sub-120F before you cut in. Or if you're feeling fancy, use scalded and cooled milk, add 5-10 parts sugar, and swap out 10-20 parts of the liquid for melted but not hot butter - and you get a nice rich bread, half way to a brioche. Or go to 70-75 parts liquid, including some olive oil, and kneed for a long time, and you got a solid pizza dough.

Quick breads: 2 parts flour, 2 parts liquid (including sugar), 1 part beaten egg, 1 part fat (oil or melted butter). This gives you a jumping if point for banana breads, pancakes, muffins, and scones. Add or withhold a little liquid to get the consistency you want for how you're cooking it.