Yeah, I think the birds are in their summer molt because I've noticed they're all looking haggard and scruffy! Nothing like their beautiful, vibrant plumage of the spring.
woodnote
joined 1 year ago
Beautiful shot! I think it might be a lesser goldfinch, not a grosbeak. And on a thistle, the finches' favorite food, too!
I put out a birdbath last year and it truly warms my heart how much my local wildlife uses it. Every kind of bird, squirrels, chipmunks, everyone comes to cool down and have a drink. I have to clean it out daily but it's a small price to pay to see my critters hop up for a drink of fresh cool water on a 90-degree day.
Seriously, I'm pretty disappointed. Just scrolled past a meme about Lizzo (har har she's fat) and then I find this (har har short-haired bitches be like)... I've been finding this community to be overall pretty positive so it bums me out to see that shit infecting this space too.
There's currently a Douggles (that's what we call them at my house) on a branch screaming his high-pitched incessant barking scream - this will probably go on for several more minutes. They're lucky they're so cute because they can be god-damned annoying. But then they meet me at the feeder and take a peanut from my hand and all is forgiven.
Republicans who want to smoke weed and abolish the age of consent.
If you're open to paying for something, America's Test Kitchen is a great resource for all the basics. Their website also gives you access to Cook's Country (which is like regional American food) and Cook's Illustrated (which does deep dives into how they come up with and test recipes to get the final result, which in turn gives lots of technique tips). They have an absolute wealth of technique tips, recipes, videos, cookbooks, etc etc. They will advertise to you a ton so I recommend unsubscribing from their marketing emails, but the depth and breadth of their cooking resources are massive.
You can also find their content on YouTube with kitchen equipment tips and technique lessons. If you're a library user, you may also be able to check out digital copies of Cooks Illustrated/Cook's Country through Libby. The library, digital or otherwise, is also a great resource for cookbooks and such. One last book you might look for is Mark Bittman's How to Cook Everything, which is massive and does go over a ton of basics.
My brother lives in Texas and his property taxes are astronomical. I think that's better than higher sales taxes since it'll tend to favor those who are wealthy enough to own land and be higher for those with more property/properties, but it still shocked me. I live in Washington, though, we get the shit taxed out of us and in pretty regressive ways too, like high sales and gas taxes that disproportionately impact the poor.
I'll be 36 next month. I let myself slept in this morning until I woke up. I have a crick in my neck and the left side of my lumbar spine is a dull mass of burning discomfort. I'd rather sleep 6.5 hours every night than wake up feeling like this every day.
This is great! Saved for future use. I'm especially excited to be able to recreate my own Cajun seasoning next time I look for some in the pantry and inevitably haven't bought any. Very cool project, reminds me of something America's Test Kitchen would publish.
Same! I have chronic neck pain that I've been working to address for about 3 years. We have a new mattress and I've been through probably 5 sets of pillows in that timeframe to get the perfect set that doesn't leave me feeling shitty when I wake up. Nonetheless, I get about 6.5 hrs of sleep a night and wake naturally from that without feeling tired during the day. I slept for 8 hours last weekend and felt worse than I have in a long time - back, neck, and shoulder pain and felt more groggy and sluggish than I have in ages. I'm with you!
But much healthier for the cow, which I think is the reason a lot of folks are interested. Those eating plant-based for health alone are probably more likely to go for a lentil or black bean patty than Beyond/Impossible Meat.