To get sleepy? Yin Yoga knocks me right out. Cold and slow yoga, lots of forward folds calm the nervous system.
Otherwise I just wait until I get sleepy to go to bed.
The complaining and bad kissing. It is nice to connect with someone on a mental level like that but you didn't write about any sort of physical chemistry (I would be out of there was none). And your initial post focused on the complaining, it sounds like that impressed you. Did you complain he was early or complain about where he took you?
Don't worry, please. There are other guys who will fit you.
OMG I see this is at our Total Wine. I will get some for our Halloween party for sure.
I do think asking a doctor is the right call - I only know about these from hearing anecdotal reports from people who came into the health food store I worked in, don't think the supplements are dangerous but without guidance you might waste time and money.
Also there is a comment in the below thread you may find interesting, someone with bad heartburn who was treated with some peptide.
Your description doesn't make it sound like these were great dates.
A fetish is something you NEED in order to get off or enjoy sex. So a guy who can't get it up unless the lady is wearing lingerie (or unless he is) that's a lingerie fetish.
If you enjoy sex more with lingerie but can still enjoy without it, that's a lingerie kink.
Kids are nicer now.
I am more listened to at work (as a woman) than in the past.
We did clean up Tampa Bay, and at least the clean energy tech is growing so fast.
So, so so much less violent here than when I was a kid
Pineapple tepache is by far my most reliable fruit kvass, it has never failed. I use straight tap water, not filtered and don't need the pineapple to be organic.
Strawberry is slightly fussier but so far has worked. Don't boil the tops, no. Use more sugar than seems reasonable, and organic strawberries work better. Yes it's a wild fermentation but surely would be delicious started with some ginger bug too. I'll note that I live in a warm climate and house is cooled to 78F, that's about 26 in civilized degrees, maybe warmer than some houses. And I make sourdough all the time, other fermented pickles (not sauerkraut yet, live sauerkraut is available commercially here) not sure if that makes it easier.
We had a monkey mask, and our dog found it so very disturbing. He would get so upset. I think they hate masks in general - you smell like you but your face is gone.
I love the apple rankings site but remain ever a Honeycrisp ho. I never liked apples until one day I was pregnant and hungry and at Target they had out samples of apple - out of desperation I grabbed one and holy crap, it was everything an apple should be, nothing like anything I'd had before, and I worked at a natural foods store, we got the pink lady and cripps and gala, it's not like I had not tried to like apples.
It will ever be the Honeycrisp, the platonic ideal. Perfectly sweet, perfectly tart, and can be cooked in pies and taste good. I don't need any other apple. My coworker prefers the Cosmic Crisp but I don't.
I was very surprised too, but that's what the records showed. Of course the records that go on are well off Europeans and English and Irish, and the ones who were in Louisiana since it was French. I can't know anything about the rest. I did expect to find what we would consider child brides but no, way more were mid-20s. I was under the (apparently quite mistaken) impression that the past was more "marry young or be considered unfit". Didn't really note the ages of the guys, as I didn't have any preconceptions about that.
My own mom was 30 when she married, had 4 kids pretty quickly. Her mom married at 24. Her grandma, though, at 18. But on my dad's side it's 25, 27, 20, 22, 25, if I go up the patrilineal line. Which gets up back to the freaking 1700s, seems so long ago. But even back to the 1600s, one 16 year old & 2 who were 25.
I found that remarkable but more it seems likely that my perception was shaped by stories, and less likely that my dad's family was outliers.
I grow Red Cuban bananas, there are still plenty of other types available to grow.
Look how many different varieties at this one nursery near Orlando
Got near a hundred mini watermelon this year, the very late ones were no good but for a couple months they were glorious. Mini love variety, it was a brutally hot summer and they flourished, I let them take over the whole garden.
Two plants survived being overrun by watermelon, the asparagus and the hong tsoi. I'm sort of resting it until "spring" which is planted around Feb here.
Very basic scoring this time. One line one x. I was happy to find some "golden whole wheat flour" yesterday.
350g Golden whole wheat flour
650g strong white bread flour
20g sel gris
675g tap water
200g starter made with all purpose white flour and tap water, hydration 100%.
Just mix, rest, stretch and fold 4x at 30 minute intervals. Bulk rise took awhile, maybe 4 hours this time (it varies, one hour to 8 - is a condition not a time). Split and bench rest then shaped, into cloth lined baskets wrapped in plastic bags, overnight in the refrigerator. Baked cold bread in very hot closed pans 20 minutes then open lids and 20 minutes more. 450F.
(Sorry for the mixed measurements - I had a bunch of egg white so had to weigh out 1 egg worth)
35 grams egg white
1 Tbsp guava jelly or guava paste
1 oz good mezcal
1/2 oz over proof reposado tequila
1/2 oz Aperol
3/4 oz lemon juice
ETA I failed to list one step. First: whisk or muddle the jelly and booze to incorporate it.
Shake without ice, then with ice. Just as good as it sounds and so beautiful.
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.
view more:
next ›