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#my bullet journal

12/100

every week when i design my weekly spread, i always seem to somehow destroy it and have to do something to salvage it.

sometimes its nice
sometimes its not so nice, but still acceptable

i honestly hate myself for ruining my ~aesthetics~ but it has taught me something: 
through all the times that i had to redecorate my book, i always surprise myself with how it turns out because its something i would never have done if i was designing from scratch.

it allowed me to be more creative and less restrictive with my designs and layouts, which im really happy about!

daydreamst
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11/100:
starting to reflect on what “productivity” actually means for me. to finish my to-do list? to squeeze in as many tasks as possible in the day? to make full use of all the time i have and not let any task slip out of my hands? to do the best in whatever i have planned, even if it means i dont get to go through everything on that list?
what are your thoughts?

daydreamst
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image

happy may, friends! sorry for the inactivity during the last few days of april. i was transitioning back into school and didn’t have the time & energy to take pictures  (´༎ຶོρ༎ຶོ`)

anyway, here’s my april playlist spread in my bullet journal! i had a super tough time picking out my favourites because so many new songs were released. but i decided to include the whole love is not dying album into the picture because every song in there is a masterpiece. you should have a listen if you haven’t already <3

*:・゚✧ published on 2 may 2020 ✧゚・: * 

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A journal page header that says "Recipe Cards" in cursive. There are doodles of garlic and rosemary on one side, and a fried egg and spatula on the other.
A journal page header that says "Recipe Cards" in cursive. There are doodles of garlic and rosemary on one side, and a fried egg and spatula on the other.

Trying out a new page for my bullet journal—recipe cards! Only recipe I’ve added so far is gochujang fried rice. No idea if that’s actually a thing in korean cuisine, I started buying gochujang after falling in love with the bibimbap at a restaurant near my college years ago and now I put it in a lot of things. Apologies if you’re korean and you’re cringing at this ingredient list haha

If any of you grew up eating gochujang, I’m curious, how spicy is it to you? I find it pretty spicy, but not so much that it isn’t enjoyable… as long as I don’t put too much. My girlfriend thinks it’s way too spicy, neither of us grew up eating a lot of spicy food. I’ve bought “mild” gochujang before but it wasn’t as good as the spicier one.

Looking forward to posting the finished page once I’ve filled it with recipes!

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