For left handed or right handed insertion, obviously.
L for the days you are losing so much blood it's worrying. R for regular amount.
For left handed or right handed insertion, obviously.
L for the days you are losing so much blood it's worrying. R for regular amount.
Corn. Cows. Beans, squash, berries.
We have great food here, honestly, and great wine and also bourbon is American. Great cheeses - Humboldt Fog is my favorite fancy cheese and it's American. It's just a big and diverse place. Italian - American food is its own thing and amazing. Cajun & Creole food are American cuisines.
I don't think there is one food that can represent the whole country because it's sprawling and diverse in every way.
Pay off all debt except the house. Pay the taxes on the 50k.
It's very mixed where I am, no matter what axis you spin it on. Say what you will about Florida but on our block there's a Muslim family, a hardcore right wing old couple, five 'interracial' families (as they used to be called), an old old lady house, a house full of hipsters, three sets of transplants from up north.
At work mostly seems to be at least anti-trump, my boss is an Elon Musk fanboy though.
I think it's not good to wall yourself off. Unless you are in physical danger from your opposition (wall away in that case) it's much better to set a good example and explain your ideas when asked or inspired to.
Yeah I think the right amount is either zero or a lot. There's nothing I want a little bit of garlic in.
I don't always measure for baking - for bread and pastry I do weigh everything (ETA not because there is an ideal - there is still a range of amounts that will work - but because I want to know what the hydration % is) but for cakes I do them like cornbread, it's more proportions - I know that for 3 eggs I need a certain amount of flour, I know how much baking powder and salt per cup of flour, and how much fat, milk or buttermilk or yogurt or ricotta, whatever - know it will work if I get it in the ballpark.
For cooking yep I am a yeehaw no recipe anarchist. Or more accurately, I read recipes for inspiration then don't look at them while cooking, but I am old and have made so many mistakes over the years I know what I'm doing. It feels like intuition but is experience.
At least they are applying the rules to the guys who voted for them.
Good move, buyer. I would cancel a showing for any house in an HOA. Have never lived in one of those.
I agree much of good fantasy is sci fi (all the Robin Hobb, most of Ian McDonald) but will counter with:
Almost anything by Patricia McKillip
Kushiel's Dart/Chosen/Avatar
Some good fantasy is built around relationships or horror, not just focused on a technology. I also just finished The Lies of Locke Lamora, and while there is fantastical tech in it (alchemy, mages) it's certainly not mainly about that, and doesn't explore it much. And was very good.
So I don't know if your idea is unpopular, as there's a large overlap between science fiction enjoyers and fantasy enjoyers, including me - but I can and do enjoy fantasy stories that are not mostly exploration of a technology.
Which is the after?
It would be something different but not bad. Clafouti is made like that, lots of egg not much flour. It's lovely.
But if you know the recipe how would you miss by that much?
You wouldn't put twice the salt and half the main ingredient in something you were cooking without expecting it to turn out very differently, right?