• 3 Posts
  • 51 Comments
Joined 1 year ago
cake
Cake day: September 22nd, 2023

help-circle




  • I believe it’s heavily dependent on your body shape what rise feels comfortable for you. Don’t know how you are shaped but I have been sausage-shaped for years, my boob, waist and hip circumference virtually the same. There was a narrower spot just about below the ribs so the most comfortable tights and leggings cover my navel. There was a case where my tights got swapped with my shorter friend’s ones and I had to make a walk of shame with a hangover (self inflicted, no regrets) in tights that no matter how high I hiked them, went fthumph after every five steps and rolled themselves around my crotch…

    Now that menopause is basically here and my body fat is scooching from back to front, I’ve obtained lovely apple shape with waist bigger than hips. I got a pair of very stretchy footless tights where I can basically pull the edge up to my bra. Ultimate comfort, no rolling, no slipping, smooth like a seal.

    I guess if you have low hips then low rise feels much more comfortable and high rise starts rolling whereas high hips need to be covered higher to anchor the waist behind something.






  • My friend is French, his wife Portuguese, they live in England with their two children. When all together, they all speak English with each other. When the kids are with one parent, the speak that language. In the park with father, French. Baking with mother, Portuguese. Bedtime stories are in the language of the parent reading. Kids switch between languages easily and understand what to speak with whom. Effortless trilingual.

    Another friend moved country with her husband and had three kids. Home language was always mother tongue, both my friends had fairly bad English. Everything outside parents is in English for the kids - media, school, anyone outside the household. Again, the switch for the kids is really easy, they are fluent and have no accent in both languages.






  • I’m a trained chef working the trade for 30 years. 2 years in vocational school, a year for cooking and a year for bakery/patisserie. I’m a really confident cook - the concept of different cuisines, the basic ingredients and seasonings, no probs. Baking is still a rocket science for me. My current head chef said baking is fun if you know what you are doing but I’m still after 30 years not fully confident about the consistency.