As a cat owner, this doesn't even look like a real print. It's too deep. Most likely a manufactured print done as a gag by whoever made the bricks.
jordanlund
joined 1 year ago
Legumes are a type of vegetable.
The hill I WILL die on is that mushrooms, as a fungus, are not.
This is immediately obvious to anyone who followed the timeline of events.
Removing Shokin didn't STOP the Burisma investigation. It allowed it to move forward! Shokin was the guy slow-walking it.
https://www.justsecurity.org/66271/timeline-trump-giuliani-bidens-and-ukrainegate/
Note to self: To avoid hurricanes, move to the equator.
Dining out is CRAZY now.
My wife and I were out and about last weekend and needed to eat so we hit a Burger King.
Meals for 2, nothing crazy, was $30... at freaking BURGER KING. We don't even have a sales tax here.
Not even SEEING. Just HEARING it.
http://www.greater-yellowstone.com/animals/beavers.html
"A beaver’s desire to build a dam is very instinctive; they seem to not be able to tolerate moving water, as it must be stopped. Beavers in captivity will build useless dams just so they can build. In the wild, scientists have observed beavers making repairs and additions to human-made dams. Beavers hate the sound of running water. It makes them think there could be a leak in their dam. If they hear running water, they will often work day and night to find the leak and repair it. A Jackson Hole rancher, Chancy Wheeldon, one day built a pond all, but the spillway, which he would complete the following day. The following day he awoke to find beavers had finished his dam that leaked the perfect amount to regulate stream flow."
Another good one:
https://auduboncnc.org/beavers-and-beaver-deceivers-by-jeff-tome/
"They seem to be motivated by the sound of running water and dam up areas to stop that sound.
Researchers, both in zoos and in the wild, have played the sound of running water for the beavers. It only takes a night for the speakers to be covered with mud and sticks until the sound could not be heard."
Cat:
"Workers could be liberated from this experience by seizing the means of production..."
Library is live as of 9/9, and the first two books have gone out into the wild!
Both non-fiction.
The Man Who Mistook His Wife For a Hat - Oliver Sacks
https://en.m.wikipedia.org/wiki/The_Man_Who_Mistook_His_Wife_for_a_Hat
Maus - Art Spiegelman - Pulitzer Prize winner
https://en.m.wikipedia.org/wiki/Maus
Both excellent choices!
Clearly that explains the nudity then... ;)
BBQ Beef Roast with Sweet Bourbon Glaze
https://www.lecreuset.com/bbq-beef-roast-with-sweet-bourbon-glaze/LCR-2748.html
Cook Time 5 hours 30 minutes
With all the flavors of a backyard barbecue, this beef roast is first coated with a beef roast and then allowed to cook low and slow until it is fork tender. The last step is to coat it with a sweet and tangy glaze that gives it a crispy crust.
INGREDIENTS
1 5–6 pound boneless beef chuck roast or top round beef roast
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 cup beef broth
4 tablespoons salted butter, sliced
2 pounds petite potatoes (I used gemstone potatoes)
Sweet Bourbon Glaze
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons bourbon, optional
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
INSTRUCTIONS For the beef roast:
Preheat oven to 300°F.
Combine 2 tablespoons smoked paprika, salt, pepper, 1 tablespoon brown sugar, chili powder and 1 tablespoon garlic powder in a small mixing bowl. Spread rub all over the beef roast.
Place beef roast in a deep baking dish. Pour beef broth around the roast being careful not to wash the spice rub off the roast. Top the roast with the sliced butter.
Cover with the lid and place in preheated oven. Roast for 3 hours, then uncover and add the potatoes around the roast. Use a wooden spoon to move around the roast, allowing the potatoes to fill in along the sides and bottom of the roast. Recover and roast 1–2 more hours, or until the beef can be easily pulled apart with a fork. Remove the baking dish from the oven, and carefully drain the jus from the pot, reserving in a bowl for later.
For the glaze:
Increase oven temperature to 425°F.
Combine ketchup, apple cider vinegar, bourbon, 1/4 cup brown sugar, 1 tablespoon smoked paprika and 1 teaspoon garlic powder in a small mixing bowl. Spread glaze generously across the top and sides of the roast. Return the roast to the oven uncovered and roast for 25–30 minutes longer, until the glaze is bubbling and caramelized.
To serve, use two forks to shred the roast, and serve alongside the reserved jus, spooning it on top of the roast and the potatoes.
I found a couple of good recipes for chuck roast, so I combined them and made it myself. I never used a braising pan before or cooked a beef roast before.
Here's what I did:
1 pack of bacon, diced and cooked in olive oil on medium high until the edges were brown, then removed.
In the same pan, 2 diced carrots, 2 diced celery stalks, 2 diced Walla Walla sweet onions. Cooked on medium high until carmaelized, then removed.
3.37 pound (1.5 kg) boneless chuck roast. Patted dry, heavily salted and peppered, seared on one side for 5 minutes, flipped and then seared on the other side for 5 minutes and removed.
Added back 1/2 cup (118 ml) Grand Marnier and 2 cups (473 ml) of Malbec Wine. Deglazed the pan scraping up all the brown bits.
Put the bacon back in, put the veggies back in, stirred until well distributed. Added bay leaves, thyme and rosemary, several cloves of minced garlic, topped with the meat.
Brought to a boil then placed in a pre-heated 325° F (163° C) oven for 3 hours.
After 3 hours, beef was to temp and easily shreddable. (Finally! A reason to use the meat claws!) Resting on stove top while I cook some pasta to go with it.
Pasta was super simple. Boiled water and salt, cooked a bag of egg noodles for 8 or 9 minutes. Drained, removed, then melted a stick of butter in the pot, added a small container of heavy cream, added rosemary and thyme, brought it to a simmer then popped the pasta back in and cooked a couple of minutes.
This is why we can't have nice things! ;)
When you register a library, they post it on the map in their app for your location so you can easily see all the Little Libraries around you!
I inherited my grandmothers dutch oven (center), it's probably 70 years old now. Still cooks up a storm!
Then I found I lived an easy drive from an outlet store and, well, yeah, that happened. :)
I use it regularly, I used to be in the Le Creuset sub on reddit, but then reddit went to hell. :(
So... any other fans out there?
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I'm somewhat ashamed to admit that it took me ENTIRELY too long to figure out that pushing the left stick up and down accelerates/decelerates the ship. :( I had been using the boost to go anywhere and didn't know how to slow down.
Remember when instruction manuals were a thing?