I dislike sweet cornbread too, will put a pinch or half spoonful of sugar, no more. More likely to put cheese or jalapenos or something like that.
Kettle corn popcorn is ok though. Not my favorite (nutritional yeast, chili powder, salt is my favorite) but the sweet and salty kettle corn is good.
Dijon or spicy, even the packet of mustard from the Chinese restaurant works. Have never tried yellow mustard in there, I don't buy it as it's more sour than I like for sandwiches.
You remind me I want to try fermenting some mustard seeds.
Pressure cooked is ok. Put broccoli in steamer basket, over an inch of water. Low pressure, zero minutes, quick release. So as soon as it reaches pressure, vent it.
That doesn't sound too bad, I put some mustard in mac n cheese when I make it, nobody has ever complained, I think it's a common addition.
I've come around on a lot of things, even if I don't like 'em, can wrap my mind around them, but sugar on grits is an abomination.
Other than that, I think the only right answer when someone makes you food is "thank you". If you try it and don't like it don't eat it, that's fine. Just acknowledge the effort the person made to feed you. "EEW" is never appropriate. Even if they give you sugared grits. "Thanks, I'll pass on those, I don't like sugar on grits but please, enjoy. When I cook I'll make them savory so you can try them that way."
Dries out your mouth & makes your breath stink. And leads to snoring and sleep apnea, which leads to bad sleep, it's a vicious cycle. One of the unexpected gains I got from yoga is a clearer nose to breathe through, I always felt like it was slightly blocked or small but the breathing exercises do open the airway and I guess tone up the muscles in there.
Oh my God you are right - I had no idea because I had an account when I lived in a poor area and it was just people organizing to help repair each other's houses, occasional lost pet alert and stuff like that, nice.
We moved to a more gentrified area and I shit you not, it was "there is a black man in the street" what the actual fuck, that's your neighbor, bitch!
Now we are in a neighborhood in the middle and I tried again, holy crap no. What a mess. Unholy mix of racist rants, political rants, religious rants, people asking for money and people complaining about their health.
New front porch, ours is rapidly deteriorating.
Most of the most frustrating things I want are home renovations. I wish we could do them & get more years with them, but it's way out of reach at the moment.
Yeah I'm tall & long - waisted and very sure the vertical space helps. And yeah had easy pregnancies both young & old but I did have the first in my early 20s, last around 40, so obviously plenty well spaced too, not having them back to back & no multiples also easier on the mom.
I was not great at math in early school, rote memorization not my strong point but loved algebra, enjoyed calculus and actually work as an accountant. When in elementary school I could always rock word problems in math, better at understanding/applying than the literally calculating. So I don't know, but not likely.
Pretty bad with right and left but honestly very good at moving around in real space - I orient myself (obviously) on north, south, east, west. I have a great sense of direction in the actual world.
I think the X files music was a 6/8. NAH na na na na na, NAH na na na na na, it doesn't sound like a waltz!
Not better babies - I do think it's harder on the mom's body to have a first baby later (by later I mean 40, around the time I was having my last). At least anecdotally I have seen it play out that way every time among the women I know - though it may just be that they are immediately categorized as high risk and it is a self- fulfilling prophecy.
Agree (absolutely) that we should leave women alone to do what they think is right for their own lives though. And I was surprised when I looked up my ancestry - most of my more well off foremothers married in their late 20s, not early. So women who had choices, I guess they did wait till near 30 even in the past.
It's not a looker, but tastes great.
2 oz tequila (any)
1 oz lime juice
1 oz creme de cassis
2-3 oz ginger beer (I used 1 oz ginger syrup, 3 oz fizzy water, 2 squirts of fire tincture)
Result of googling "what else can I make with tequila and lime"
Husband is having a Stella, that's the bottle in the background.
He's up to 7.5 lb from under 1 lb when we found him. (From 300 grams of baby to 3.5kg of kitten in only a few months, crazy.)
Here is a "before", the day my kids texted to say they found the source of the meowing I had heard before work. Just a wee handful. Always bold as anything though, he was never afraid of us or our 75lb mutt of a dog.
1 oz barrel strength bourbon
1 oz barrel strength reposado tequila
1 scant oz Aperol with a splash of Campari to make an ounce.
1 oz Amaro Nonino
1 oz grapefruit juice
1 oz lemon juice
Shake together with ice. If you are somewhere it's not still summer, serve up in a chilled coupe. Tart enough for a sugared rim. But it's still hot here, so everything is iced. This is sort of 1.5 servings, I just find it fussy to measure .75 of an ounce. Equal parts is the key.
https://makemeacocktail.com/en/cocktail/9953/banderilla
Equal parts tequila, mezcal, Apricot liqueur and lime, half part Aperol works best IMO, any more Aperol and it gets too sweet.
This is a pantry recipe for me as I keep Giffard Abricot in stock always. You want a good apricot in this, I think passion fruit or peach would be equally delicious but make sure it's made from real fruit. Also can sub Campari for the Aperol if you want a little more bitter.
This was a test-and-adjust drink. I was looking for something with Fernet & Mezcal and everything I saw were stirred very boozy things, I was not in the mood for. I saw one though with cachaca and lime so tried a margarita approach.
Started with these, shaken:
1.5 oz tequila
.75 oz each Fernet and Mezcal
Juice of one lime.
Nope. Too flat, too sour. Added about 1/2 oz Pineapple Amaro, and a squirt of Agave, shook again and THIS is a keeper. I guess Fernet does like sweeter drinks more. This one is balanced and I can taste all the ingredients but they did cocktail into a new taste. I usually don't taste the pineapple in the pineapple Amaro but it's shining in this drink - I may try another Fernet-Mezcal-Pineapple Amaro variation (when I am in the mood for stirred and boozy) as I think those together are the magic here.
So, I saw this recipe that inspired me.
https://punchdrink.com/recipes/green-mango-martini/
But don't have mango eau de vie and not about to make it, and I think as written it would be too sweet for my palate. And of course everything needs ice here in the summer. I did make the green mango tequila.
So far I can vouch for tequila, green mango and sauternes - it's a surprisingly good combination.
This is:
2.5 oz green mango infused tequila
1 oz Sauternes wine
.75 oz lemon
.25 oz Giffard Apricot (because I have no mango liqueur right now and did you hear Chinola is making a Guava liqueur? I am excited for that.)
Squirt of honey.
Shaken with ice.
My thoughts - the green mango tequila is tart and I think the lemon sort of muddies the flavor. I would try this again with more Sauternes and a splash of mango liqueur, leave out the honey and if it was too sweet adjust with citric or malic acid not lemon.
I would also like to try the green mango tequila with ginger beer but not today, this is a one and done.
And I was thinking to convert the recipe into a punch or sangria, a pitcher cocktail using a whole bottle of Sauternes, but I think that it might need to go in a different direction. Again, I do love the combination of the green mango with the Sauternes, and tequila - the main flavor combo is good. I've tried amchur and tequila - the green mango infused tequila worked so much better to get that flavor.
1 oz tequila blanco
1/2 oz each mezcal, Campari, passion fruit syrup, ginger syrup and lime.
Squirt of fire tincture
Shake these together and add 1-2 oz IPA beer.
I had to substitute apricot liqueur for the passion fruit and it's really good so I suspect anything fruity would be fine. Beer I used is Jai Alai and only 1 oz, I don't like it but as an ingredient in here can't taste it, must add something though. This is bitter in a great way, somehow not too sweet, I went a little heavy on the lime but close to the 1/2 oz. If you do like beer I think you could safely increase it past the 2 oz and still have something really nice.
The rainy season is finally here too. So happy to be out here watching the rain.
