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- Saleem
I check this site way too much! Haha
Here's my personal POTENTIAL FML situation...
On Friday, I have to make a long distance international phone call for an internship interview (wish me luck?) which will last about 20 minutes or more...If I don't get the job (which is probably going to be the...
this is helping a lot...
if everyone doesn't mind, I've got a few more questions...
1) How much of the end of the pagh do you starch? wat's the best method to starch?
2) If we were to approach the paghs the way it's done in the San Jose Mela video, how do I do the pooni? Regular pagh way...
That GTV video is REALLY good...
but i didnt catch wat to do with the extra cloth after he tied the patti on? wat to do afterwards to cover the dude's hair/keep the turla upright? anyone want to explain?
do I just lift the larh that makes the flower, spread it out, & stuff the extra cloth...
waaaaaat!? haha i didnt see ANYONE online for the past few days...maybe idk how to see if people are online
oh crap...i just logged on and figured out that i have to SCROLL DOWN to see if people are in other chat rooms...im still kind of new to vent and haven't played with it yet...I'll start...
OHHHHH IT'S BRAINNNN! RIGHT? I've had that before (when i was young/used to eat red meat)....i had it in some tiny dhaba in Mina Bazaar in Delhi...if i remember correctly...it was maghaz kemia...almost mapo tofu-like consistency...