

I like this idea.
Australia can come too.
I like this idea.
Australia can come too.
Back in my 20s my oldest brother came to visit, one thing led to another and we were in a car accident (while I was driving) in the former Yugoslavia. We were ok, but the rental VW Golf was totaled and we had to spend a couple unexpected weeks in country.
I got the keys from him one Christmas about 10 years ago, the bastard.
I’m going to spam requests to Tim Apple & Elongated Musk
I don’t have a favorite except I love a change in the weather.
I grew up in cold, shitty, cloudy rain and have lived in various climates since, and even if it’s just sunny all the time it gets… boring & tedious.
I love to go to the sea every day when it’s bright and beautiful out, and when itthat season is done I like to spend a cozy day inside because of the rain. A little bit of this, a little bit of that.
A mix of digital comic, animated & live action series, all set in the same season, intermixing the storylines, all in the same format (online/stream).
Bring the best of all 3 together.
Fuck up everybody’s world.
The only secret French chefs have (and they will deny this) is that they love Ketchup
Anecdote: Back when I was learning my trade after I graduated I made less than a McDonald’s employee (7.50/hr, FL, 1995).
However, I made enough overtime to purchase a duplex 1 street off the beach with my friend from culinary school (80k for 3br 1 ba up, 3br 1 ba down).
Can you tell me how many entry level employees can do this now???
Overtime? Fuck you, work 3 jobs at straight pay and kill yourself for the company… fucking Horse shit and I make sure the people my age who bitch about this generation ‘who doesn’t want to work’ fucking know it.
I get it!
Now to really boil your noodle I used to work with a lot of (French) chefs who when they wrote out recipes for magazines and such (pre internet) they DGAF if it was accurate or not… “if zey screw eet up, zey sink it is zere fault”
So you’re basically telling chefs to research and write out for you all the variables?
Baking is a science, cooking is an art.
Every recipe handed down through generations has notes, changes, etc…that’s what makes it beautiful.
I am lucky to have my grandmother’s cook book with 3x5 index cards hand written, with the date and whom the recipe is from…but I don’t use lard in her Ginger Bread recipe from 1932.
There is no exact science you’re looking for, the garlic grown here won’t be the same as the garlic grown there, your experience won’t be the same as someone who has cooked for years saying ‘fuck it, throw that in there and let’s see what happens’.
…lol, amateur hour
And now the supreme court is cucked by its own party…
…and they’re going to be reminded who their master is so they won’t protest too hard.
had to wait for the bottom of the market for phone makers before telling everyone who kisses his ass to buy, buy, buy
funny…I just picked up some headless bodies at a huge discount…
laughs in whale-song
I thought 18€ for 2 ham & cheese croissants & coffee in the Netherlands was excessive until I paid for (my son and my lunch) 80$ for 2 burritos & 2 beers at SeaTac…fucking insanity.
They have sucked out all the joy of the beer at whatever time your bodyclock says.
exactly, no logic only excuses to grab more and more
Pretty sure they gave them a choice to face up or face down. Some chose to look at the sky one last time before the blade fell…might have been a better view than a basket with dried…and not so dried blood on it.
Also…I’ve tried to find the link and will keep looking, but there is a website that links you to people for ‘volunteer work’.
Think: farmers that need seasonal help with sheep shearing, etc, people who need pets sitting…things like that
you get housing and food, 5hrs day/5days a week max. Very safe, was recommended by a woman visiting our town who originally was from Oregon but is now in Ireland (she also recommend a place for work our son is now at).
the entrants have to turn up the weirdness, though, to have a chance