Hello, everyone! I want to thank you all for your kind and supportive words. I greatly appreciated each and every one of them and thank you for your continued support of The Root. We appreciate you!

Right now I’m torn between wanting kids and feeling like this is something that should have happened years ago. So I’m still unfortunately on the fence with the clock running out, alas!

I found most of my wigs on Amazon! Just search for cosplay wigs.

Thank you!

Thanks!

Yes, the wigs are hot! Especially in the summer. And I already have thick hair, so it’s like wearing two stocking caps. Read more

Thank you! I got it from Jam + Rico! https://www.jamandrico.com/

Awesome!

We’re definitely giving it some thought since that was my main issue!

Thank you so much

Thank you so much

Thank you both so much

I did, actually. Thanks!

Thank you so much for your kind words

Update! I did actually start a food insta based on this blog post! Please follow for more food adventures: @comfortkitchen_by_db

Lightly coat the halved brussel sprouts in olive oil and season to taste, spread them out on a cookie sheet and cook them on the top rack of the oven at 400 degrees for about 20 minutes or until they start to char! I like to add bacon to mine, but I often will cook the bacon first, then mix it in with the sprouts and… Read more

If I’m making it over the stove I add something basic that melts somewhat easy without curdling, like a very melty cheese (like American) with the better, but curdle prone cheeses (shredded cheddar or gruyere or gouda, or all three lol), so curdling is less likely. If I’m making it in the oven, I just make sure to… Read more

For most things, I usually try to wrap them in plastic wrap as securely as possible in individual portions, then put them inside a freezer bag, squeeze all the air out of that bag, then seal it. That seems to help. Read more

Thank you!

Thanks!