thumbman

This looks like a demon turned SpongeBob into a comforter set.

Southern guy probably was eating a Vidalia onion. The soil is low in sulfur, I believe, and has a more neutral acidity, so the onion is pretty uniquely sweet. I heard one older southerner call them dirt apples.

Look into commercial displays.

Tom TuberWARE is AL not AK.

Haha! I think this is a good spot to share the baguette scene from Atlanta: https://youtu.be/UtaML9D2p8k?si=EbsU8Rni_x0xurCL

Face down ass up that's the way we like to ignore the problems of middle management.

Used to feel the same until I got the second setup and working well, and now I can't live with just one.

I've been telling myself three is just overkill and pointless, but I secretly want to try it.

Okay hear me out... physically print the documents then, using a high resolution scanner, make a digital copy and finally use a raster to vector convertor.

I know this is probably dumb, but I just wanted to throw this out there.

Noice.

How do you cook the livers? I've tried doing it once before, but the texture was not my favorite like mushy and grainy in the wrong ways. Is that normal or did I just not prep them right?

I want to like this and get it from a local butcher, but I'm willing to accept that liver isn't my dish. I just feel like I messed up the sourcing/freshness or preparation.

I can definitely understand this as it was my opinion until I had a great bowl of pho. Any "good" bowl of pho is just as good as a bad bowl, but a great bowl is one of the most comforting noodle bowls IMO.

Also, I think pho with expectations going in is probably gonna disappoint. I started searching for good pho on my own before I really had an interest in ramen. Whenever I was taken to ramen shops on a recommendation I was mildly disappointed. Had some great ramen when I had no expectations at a place I went to on a whim.

Last thought, the toppings for pho go with my palate better than ramen toppings. So, my unpopular opinion is pho toppings are better than ramen toppings and fish cake is not good. 😅

Braiding Sweetgrass by Robin Wall Kimmerer.

The book felt like a constant epiphany. I wanted to rekindle my relationship with nature and it helped me understand land stewardship in a way that I wasn't able to grasp. The author connects nature and science so well that nature's magic doesnt get lost in the scientific rigour. It also doesn't shame the reader for their past or background, and was thoughtful and optimistic. The audio book is also read by the author which is great.