Complex Chinese presents CULTURE MARKETS. This POAP signifies that you were there for Season 1 Week 6.

Weekly Twitter spaces soapbox reviewing all things Tiny Dinos held at The Noun Square

This POAP commemorates attendance at Collector Culture (Episode 14) - the WHALE FM Twitter Space segment that celebrates collecting what we LOVE! Hosts rudem00se and LadyWarBoss explore all that's fun in the worlds of NFT and IRL collectibles! Avatars, Comics, Sports Cards (moments!), Gaming, Fandom, Board Games, and more. Listen for the codeword during the event and download on the POAP app. Remember to look out for our next event at http://twitter.com/WHALEMembers

⌐◨-◨ Thanks for joining us for @Foodnouns Milk & Cookies Show Oct 24 ⌐◨-◨ Check out this week’s recipe below! Snickerdoodle or Snicker-BOO-dles 1 cup Unsalted Butter (softened) 1 ½ cups Sugar 2 large Eggs 2 teaspoons Vanilla 2 ¾ cup Flour 1 ½ teaspoon Cream of Tartar ½ teaspoon Baking Soda 1 teaspoon Salt Cinnamon-Sugar Mixture: ¼ cup Sugar 1 ½ Tablespoons Cinnamon or Pumpkin Spice seasoning for the Boodle variation INSTRUCTIONS Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. Stir in flour, cream of tartar, baking soda, and salt, just until combined. In a small bowl, stir together sugar and cinnamon. If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. * Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

SO-LIVE w/ SO-COL Brand & Design Leads Radina & Vincent 👀✨