I worked with a lady who had an Akita that did this - she got a call at work one day that her dog had attacked the neighbor's dog. Had busted through the screen door, jumped OVER the pool, busted through the pool screen, jumped over the fence, and attacked the neighbor's dog, because she could see it in the neighbor's yard.
We had a Pit & another mutt - yes the pit bull was good natured and polite, gentle under normal circumstances, easy to train to be obedient to me - but she was strong as fuck, and if another dog, including our other dog, wanted to fight, she was all in, I do think they are bred to fight. Thankfully she moved out when my daughter moved down the street from us, we would have kept her or the other dog but not both of them. We still get to see her & my kid gets to see the mutt, they are practically next door, but it's better with them living in separate houses.
All that to say - yes they are just dogs, trainable and sweet. But so so strong and willing to fight, you have to be able to redirect them quickly if they see another dog get aggressive.
What does she like in other sorts of fiction?
I am a mom & the Kushiel series, main character a sexual masochist, love those books so much. Not sure they are a reasonable thing to spring on someone unprepared but man are they good.
On the more typical romantasy stuff, those Empyreon books are very good. I also liked One Dark Window & its sequel.
In general erotica, I'm not so familiar with it. But that is the word to use if looking for stories with a lot of sex, stories about sex.
Absolutely not. I was dismayed when they finally found me to send an invitation to what would have been a THIRTY year reunion, that's how long I dodged them. Really probably the worst hours of my life were high school, and I've been through plenty. It just sucked and teenagers feel everything so much. Not that I didn't have any friends, but the overwhelming feelings I have about those years are trauma & dread. Fuck no.
Much better as I get older. Both at not getting mad easily, and at thinking before speaking. I have generally been ok at the latter. Less good at apologizing after so I wait to see if I am really mad before expressing it.
One of my kids had a pretty big birthday party once, they were at a very nearby elementary and lots of kids and parents showed up, I had made a cake with lemon curd, and one of the dads looked at me suspiciously while eating it then said "you make this lemon curd? " I said "Yessir" and he nodded like I had passed some sort of test, it was funny. Turned out he really liked to bake, was a good cake-maker himself.
If you are an omnivore foodie, gumbo. It impresses me, the depth and complexity of flavor in gumbo is delicious and very "me" if that makes sense, so it is something of myself I am giving to you.
If you are vegan foodie, a cream of mushroom soup made with cashew cream and fancy mushrooms, and some fresh sourdough bread (THE bread, as my kids put it) with a small salad of something fresh from the garden.
If you are my penultimate child and her girlfriend, apparently kimchi grilled cheese, I made them that once and they kept making it forever after, it is a ridiculously delightful sandwich.
Always something I personally like, for sure. I am a pretty experienced home cook at this point though. If you are not, I recommend the menu "Foods of Michochuan are Forever" on NPR, it has something for the meat eaters and the vegans, is outrageously good, uses ingredients that are available, and can be staged ahead of time and just reheated and make rice day of, so that you can enjoy yourself not be cooking all day. The soup I cheat with canned beans and canned tomatoes it's great.
Overnight oats are amazing though. We always called them summer oatmeal, and make them so fancy. I had some last week with pineapple tepache (so they were fermented), yogurt, cherries and pineapple and shedded coconut, this week I am doing the same, with macadamia nuts & pepitas not cherries.
Tiny house I do not. I don't think most of them are even made to code here, not gonna be safe in a storm.
Gig economy - I know that if I had a business I would never treat my workers like that, it's evil. You cannot even say your business is successful if you need slaves to make it so. It's not.
As someone else said: Pierogi!
Gnocchi is pasta made with potatoes.
Not pasta but I've put potatoes and rosemary and swiss cheese on a pizza and it was amazing.
Little cubes of sweet potato in cold pasta salad is good too.
I think you are more right, but I would not, like, mix spaghetti into mashed potatoes.
This was the popular opinion when I was younger, I love tattoos but they used to be uncommon and sort of countercultural.
I never imagined tattoos would gain mainstream popularity like they have. I think it's improved the art but at the same time made them less, I dunno, cool?
Sourdough donuts
Used the recipe on Perfect Loaf, way too long to detail here but the ingredients are, for 18 of them (he always has these weird odd measurements like 101, I do often round them with no ill effect but will write them as the recipe states):
203 g very active starter 100% hydration
253 g all purpose white flour
253 g strong white bread flour
187g eggs - use extra yolk to adjust to this weight
101 g butter
101 g white sugar
91 g water
10 g salt
It takes a couple days to finish these (I start Friday midnight to get Sunday morning donuts) but most of that time is waiting not working).
Couple of notes- he says the final rise takes 12 hours but that must be in a cold climate, here in the subtropics it took about 7 to be perfect. And when he says careful attention to shaping he means it, but it's easy if you keep the dough chilled, with the butter in the dough it's not too sticky. Don't be afraid to really stretch it when forming the little dough balls, you want a tight surface all over. If you can shape buns, and your starter is robust, this is about a foolproof recipe.
https://www.theperfectloaf.com/naturally-leavened-bomboloni-doughnuts/
I can't see the picture in the header, hopefully you can. Will put below too.
1 oz tequila claro (Tequila Ocho, la mejor)
1/2 oz mezcal
1/2 oz Luxardo Bitter Bianco (see note)
1/4 oz Ancho Reyes rojo
1 oz fresh pineapple juice (see note)
3/4 oz fresh lime juice
1/3 oz agave nectar (again, see note)
Shake all with ice, pour into chilled rocks glass over fresh ice. It is delicious.
Notes: I don't have that luxardo, used half Campari half bitter rhubarb liqueur; doubled the pineapple juice because I literally just made it and it's amazing. This doesn't need 1/3 oz of agave, less is better. Finally - it was quite difficult to make one of these with those teeny measurements. I would recommend making two at a time.
1.5 oz rye (Emerald Giant overproof)
0.5oz each of mezcal, Aperol, and Ancho Reyes (rojo)
1 oz lemon juice
Squirt of agave
Shake all with ice, and I would say serve up in a coupe but it's summer, still 90f at 19:00. So I'm having it on ice, and just enjoying the hot weather.
Variation on a Devil's Soul. It would benefit from a float of the Heirloom Pineapple Amaro (and being served up), but had enough oddball ingredients I didn't want to add another. But if you have it, go for it.
2 oz bourbon
3/4 oz lemon
3/4 oz peach liqueur (I used apricot)
2 oz ginger beer
Sprig of mint for muddling and one more for garnish. I used mojito mint, it barely survived our double tap freeze, so it was fresh from the garden.
Mix the first 3 ingredients then use a little of that mix to muddle the mint, then put in the rest & shake with ice, top with ginger beer.
Had to pull out the kitchen scale because all my measuring cups are in the dishwasher. I assume grams are ml but not sure so giving weights here.
50g vodka
25g Mastiha
15g Chartreuse
20g lemon juice
Was meh. I shook some of it with the peel of the lemon, that helped some. Not willing to toss it with the Chartreuse so I spritzed it by adding a bottle of yuzu lime tonic, it's good now but not what I was after.
I was looking for something to do with the mastiha, and had half a lemon but vodka was not the right base for this, I was not feeling gin today, wishing I had grappa or pisco, and I think lime also would have been better than lemon.
But mastiha & Chartreuse - yes. A definite affinity.
Posting because it's so pretty!
2oz bourbon (Evan Williams Bottled-in-Bond)
1 oz lemon juice
1 oz Aperol
1 oz Amaro Nonino
Spoonful of Campari
Shaken with ice and poured over new ice in a frozen glass, then parked in the freezer for 5 minutes because summer is here and it's 32C, 90F outside so everything has to be cooled. But beefed up with the extra whiskey and the Campari it's fine to be diluted a little, better than warm.
I peel them, it's easy? Cut in quarters, peel off the skin. I dislike the "scoop it out", it leaves avocado behind and you can't get nice slices. It's never been a problem, the skin usually comes right off in one piece.