I have been commuting for 2 years on my $2k Velotric Discover 2. Battery pops right out and back in, if I'm parking somewhere sketchy I can take it out. It doesn't get very cold here usually but we had a couple of freezing days and it did fine. I have ridden it plenty of times in the rain too. I use torque sensor but it can use either.
No idea how long it will go but no problem yet, I did get new tires and brakes at the 2 year mark.
It's big, more of a cruiser but that works better for commuting IMO. Has a throttle but I set it on medium assist and pedal, feels like a dream.
Iron skillets are the oldest thing I personally bought and still use, going on 40 years for the oldest.
But I also have some furniture from my grandma, 1930s-40s, and the house I live in was mostly built in the 1940s.
Fucking garage house. My least favorite architectural style. I hate the garage out front with the unfriendly hidden front door so much. It makes bad neighbors too.
If you are disabled and can't go up steps I understand. But God I hate that look.
No, it was a little handgun, not holstered. She didn't seem to think anything of it, which was part of why it was so funny. Hopefully safety was set.
I am not at all a gun person but plenty of ladies here have a purse gun. Or did back then anyway, and through the 2000s, I haven't polled my coworkers lately. But it was quite startling.
My husband used to microwave water and use that microwaved water to make instant coffee. I think mixing it then microwaving it is the only thing that could make it worse. Or instant coffee from the spoon.
Something smaller. I would like to go with my mom to see Elvis in a high school basketball gym.
I used to be a cashier at a grocery store and one time a lady came through the line and went to pull her wallet out of her bra, couldn't find it easily and started emptying her bra like a purse. Out come the keys, tissues, a GUN, then finally the wallet.
She had a gun. In her bra.
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.
Perfect glass for that drink, too.
I have never quite understood the obsession with life as suffering - life includes suffering but is not defined by suffering, it's defined by physical embodiment and consciousness. I don't really fear death exactly, but do so enjoy being physically embodied and conscious. Have I suffered? Sure, plenty. But not more than I have enjoyed. I don't at all define or experience my life AS suffering. Joy is louder.
I do think heaven or afterlife would have to involve losing all critical thought and individuality, particularly the Christian heaven, I don't think most people could be ecstatically happy if they knew others were in hell and they could not do anything to try to help.
More seriously, if you want to serve okra to someone who says they don't like it, I've had success with giving them dry-fried okra. Wash the okras and dry very thoroughly, they have to be dry for this to work. Slice them (throw out the stems). Saute in hot pan with a little oil and any spices you want (berebere is good) but - this is important - NO SALT until they are done.
This cooks them without the slime, I personally like the okra slime but also like them dry fried, the flavor is really good.
People are mostly recommending what I'd consider intermediate level cooking.
Cheese grits are delicious and easy. Buy a bag of 5 minute grits (not instant, never buy instant grits) cook according to directions - make sure to salt the water. At the end when it's like bubbling lava, add shredded cheese of your choice and if you have it, nutritional yeast makes them better, but don't worry, it's good either way. Possible additions - jalapenos, smoked paprika. Serve with a fried egg on top.
Freakishly delicious and so easy.
I've used both ginger bug & finished ginger beer to ferment grapefruit juice, it's so good.
Did mango once too but be careful, it looked like it wasn't working so I ignored it awhile and got mango soda exploded all over the kitchen. What was left in the bottle was glorious just be careful.
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.
Biker kitty!
Biker kitty!