Reminds me of New Hampshire’s Old Man of the Mountain, a famous rock formation that looked like a man in profile, which was so identified with New Hampshire that they put it on their state quarter… and which collapsed within a couple of years of the quarter being released.
Not selling me anything,
EAT MORE RADISHES
Kira: Captain Boday? You want me to bring Captain Boday to your quarters for dinner?
Dax: It’s just a suggestion.
Kira: Well, it’s a bad suggestion! Number one, you used to go out with Captain Boday, number two, Worf hates him, and number three, and we’ve discussed this many times, Captain Boday has a transparent skull.
Dax: And you don’t like to see a man’s brains?
The show is awesome, but it’s about 30% Twilight Zone, 20% Ghost in the Shell, and 50% incomprehensibly kinky fetish so esoteric that the censors didn’t know that it ought to have been censored for TV release.
He’s a beautiful kitty, and was adopted from a shelter along with his brother, so I’m not sure what if any pedigree he has.
fucking losers.
Full of hate
finally finding an outlet
So, Nazis.
all new
grittiergriftier universe!
Okay, but let’s also notice this specimen of athletic supremacy over here.
Honest question: Why is open carry forbidden, but concealed carry can be okay in certain contexts? The idea of being coy about whether or not one has a gun seems more alarming than somebody unquestionably having a gun that everyone can see. Not brandishing it, but rather just being honest and open with everyone about the idea that you’re carrying a gun seems less upsetting to me than the unanswered question of who might possibly have a hidden gun on them if they had that special kind of feeling when they woke up this morning.
It would be needlessly expensive, but…
I’d say I have a fairly medium-grade routine.
I hand grind whole beans. Not even super-special premium beans, most likely just the huge bag of Kirkland whole beans. Maybe not even ground same-day, quite possibly ground and then put into a ball jar ahead of time. They are hand-ground, though, with a grinder that is adjusted to a high level of coarseness.
The grounds are measured into a French press. I use a digital kitchen scale so that it’s always the same amount. I use a kettle to get the water to 200F. Pour over the grounds until they’re soaked. Slosh them around a bit for thirty seconds. Pour in the rest of the water up to the fill line on the French press. Set a timer for four minutes. Press down the plunger and pour into a mug, plus a glass bottle for the excess. That’s it. Yes, it’s particular, but I am pretty sure it’s not an ultra-premium process. I’ve had better coffee in a decent hotel. The main thing is exactly measuring what I’m doing, so I get consistent results.
I had my mom and sister over and they complimented my coffee. I didn’t make a big deal about it and thanked them.
The next morning, my sister is up before me. I come out to the dining room and she’s pouring coffee from the press. Suddenly she goes “Oooh! This coffee is strong! Too strong! I’ll have to water it down!”
I ask, “Well how much grounds did you use?”
“Oh, I don’t know, I just eyeballed it.”
“How long did you let it brew?”
“Oh, I don’t know. It’s been a while. It’s still in the press.”
Well, yes, that would possibly result in an unpredictable result. This is why I have a hard time vacationing with my family.
The Boat
s!