Latest Thought~

...Ah, now know I it... The 3rd. ep. from Kami-sama was so what from sad...:crushed:
 
Hmm...I think I`m gonna look into this phone unlocking stuff, order one from South Korea or Japan. Their phones look so much better. I`m getting tired of carrying around my big flat brick of a smartphone.
 
WS, why are you so slow? D:

I need to start up a lets-play series. Not only do I already have some ideas about how to make it unique that nobody else has done, I already talk to myself when I play games. I talk to myself when I do alotta things actually. I could do a "Lets-Live" series on the side.

Who want`s to see my life!? It`s interesting and sad!

I wouldn't mind watching your LPs in that case if this was a serious idéa.
 
WS, why are you so slow? D:



I wouldn't mind watching your LPs in that case if this was a serious idéa.

It is. Has been for a while, I just don`t have the money for capture equipment, mics, and any other things I might need like hard drives or maybe cameras. I want to get a job, but I can`t drive and would have no way to get to it. Once I get all that settled I`d love to start one up.
 
It is. Has been for a while, I just don`t have the money for capture equipment, mics, and any other things I might need like hard drives or maybe cameras. I want to get a job, but I can`t drive and would have no way to get to it. Once I get all that settled I`d love to start one up.

I see. I hope that most of those problems gets solved soon :runhappy: You're free to tell me whenever you feel like starting with LPs no matter if it might take many years.
 

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Jelly-filled Donut wrote on Otokonoko's profile.
Sorry, Otokonoko. Do you still have this to reupload? It's quite an old one.
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Jelly-filled Donut wrote on Ryzen111's profile.
Btw, Ryzen111. Do you happen to have the latest update for this? They added extra content and bug fixes to it.
まものす to [v24.09.11 (v1.22)]

Also, could you reupload this? I'll be patient, thanks.
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The Ice Cream Grammar by Alessio Piantanida is a practical guide for chefs and artisans, exploring the science, history, and artistry of ice cream and gelato. Detailing ingredients, processes, safety, and recipes, it empowers professionals to master techniques and craft innovative, high-quality frozen desserts with confidence.

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