Various contributors came together to make this submission happen back on our site in 2017. Thanks, guys!
From R C Dean
Not sure what the name of this one is, but the maple syrup makes it very autumnal.
3 oz. Rye (or bourbon – I prefer rye for just about any cocktail)
3/4 oz. Orange Juice
1/3 oz. Lemon Juice
3/4 oz Dark Maple Syrup
4 – 6 dashes bitters (Angostura works, but I also like Woodford Reserve Bourbon Barrel)
Seltzer (couple ounces)
Orange garnish (optional)
I originally saw this “stirred, not shaken”. In my experience, you may not get the maple syrup to fully dissolve by stirring, so I prefer to make this one in my trusty shaker (also, drinks with citrus are classically shaken). The RC Dean method is to put everything but the seltzer and garnish in a shaker, pour over ice, top with seltzer and garnish. Protip: if you add the seltzer to the shaker, you will get a spectacular mess, so don’t do that.
From Nephilium
So here’s a recipe (modified from an issue of BeerAdvocate) I’ll be doing for a dessert this year:
Pumpkin Imperial Stout Tiramisu
Ingredients
1 pint heavy whipping cream
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp clove
¼ cup Dry Malt Extract
1 cup pumpkin puree
2 cup mascarpone cheese
24 oz Rasputin Imperial Stout (or any other good Russian Imperial Stout)
3 packages ladyfinger cookies
1 cup Simpsons Special Dark Roast Malt, ground to a powder
cinnamon, ground
powdered sugar
Notes: DME and Simpsons Special Dark Roast can be acquired at your local homebrew store. Otherwise you can substitute ovaltine for the DME, and cocoa powder for the Special Dark Roast
Directions
In a medium bowl, add cream, cinnamon, nutmeg, clove and DME. Mix this until soft peaks form, then set aside. In a different bowl, mix together the pumpkin and the mascarpone until fully combined. Fold the pumpkin mixture into the spiced whipped cream until blended (some streaks are fine), and then set aside.
Pour the stout into a shallow bowl or a pie plate. Select your serving container (I usually use a 13 x 9 pan, but you can use whatever size you wish). Then you begin the assembly of the tiramisu. Dip ladyfingers into the stout for 10 seconds, then flip them, and let them sit for 10 seconds again. Then place the ladyfingers into your serving container until you have a single layer. Then take a third of the pumpkin cream filling and distribute it over the ladyfingers. Dust with malt powder, then add another layer of soaked ladyfingers. Top the second layer with pumpkin cream and then garnish with malt powder, some cinnamon, and powdered sugar. Cover with plastic wrap and refrigerate for at least two hours before serving.
If you use a smaller container, you can go to three layers of each, or even four. Do what you want, it’s your dessert.
From DblEagle
AGED EGGNOG
Dozen egg yolks (reserve the whites for something else)
1 lb sugar
1 pint half and half
1 pint heavy cream
1 pint whole milk
1 cup rum
1 cup cognac
1 cup bourbon
1 teaspoon nutmeg (freshly grated is best)
1/4 teaspoon (((kosher))) salt
-Beat egg yolks, sugar and nutmeg until falls off a whisk in a smooth ribbon
-Combine the dairy, booze and salt in different container
– Slowly beat the booze mixture into the egg mixture
-Store in glass container(s) for 2 weeks to 2 months* in refrigerator
Serve in glasses with nutmeg (fresh is best) garnish
* You can (and I have) drink immediately but the aging time enables the tastes to smoothly combine
How to Roast a Whole Turkey with Playa Manhattan:
Don’t. White meat is well done at 165F. Dark meat is well done at 185F. Whenever possible, roast the crown separately from the legs and thighs, otherwise, part of your turkey is going to be overcooked.
For presentation purposes, if you feel that you must serve the bird whole, there is a workaround: plumping. Inject the breasts with enough flavorful liquid to slow down the temperature rise in the white meat. In addition to a 3 day soak in my brown sugar orange/lemon brine, I inject about 6 ounces into each breast before cooking. If you like a more natural, plain turkey flavor, I suggest using an injectable called “Make it Meaty”; it’s quite possibly the most perfect plumping solution I’ve ever come across. As an added bonus, it contains sodium phosphates, which will cause the meat proteins to absorb even more liquid than if you just used a plain salt/sugar brine. You can find the mix on Amazon here. There’s nothing worse than dry turkey, so do what needs to be done, even if you consider it cheating. Happy Thanksgiving, everyone!
From Old Man With Candy: What We’ll Be Drinking:
SP and I regard Thanksgiving as an excuse for gluttony. At the same time, we realize that vegetarian gluttony may not suit everyone, but in our defense, “vegetarian” does not mean “healthy” or “low fat” or “devoid of flavor.” In recognition of this, rather than spilling our vegetarian recipes (which will be made by exactly zero people here), we’ll talk about the bottles that can grace the tables and lure you into a delightful sense of drunkenness. These may be a bit of a splurge, but hey, holidays deserve better than Beringer White Zinfandel.
I admit that I’ve never eaten turkey, but I am told that rosé pairs well. In which case, you owe it to yourself to scarf up a bottle of Francois Cotat Sancerre Rosé, made from Pinot Noir grown in the Loire Valley. Current vintage is 2016, and you can’t go wrong. Unlike most other rosés, the Cotat is actually ageable, so if you find an older specimen, it will be very much worth buying. For a red, I like to be patriotic and drink domestic on T-day, and one of the very few California wineries that has avoided the blowtorch oak-bomb style of Zinfandel is Dashe. Their “L’Enfant Terrible” series (or variously, Les Enfants Terribles, depending on the bottling), made from various vineyards, is a don’t-miss. Natural winemaking: native yeast, no enzyme or flavoring packages, restrained oaking. Pure essence of fruit and soil. For whites, we can actually go cheap and grab some Seyval Blance from New York’s Finger Lakes- we have some Bully Hill in stock, which is very good, very inexpensive, and very reliable. If you want to get fancy, grab some Riesling from Michigan, like the wonderful Chateau Grand Traverse Block 12. And while you’re buying it, grab a bottle of their Late Harvest Riesling for dessert. Not “with dessert,” mind you, FOR dessert, preferably served with a fine quality Wisconsin cheddar. If you are having a chocolate dessert, run, do not walk, to a good wine shop to snarf a bottle of Dr. Parce Banyuls. You’re welcome.
Wherein SP cheerfully ignores OMWC’s comment above about not sharing our recipes
SP’s Easy Dinner Rolls – Vegan (or Not) – serves 8-12 (or SP & OMWC)
(Use the ingredients in the parentheses for Not Vegan)
2 tbsp white sugar (or honey)
1/2 tsp salt
1 2-1/4 tsp packet rapid-rise yeast
2 cups unbleached all-purpose flour, give or take – divided
1/2 cup unsweetened plain almond milk (or regular milk)
1/4 cup water
2 tbsp margarine, and a bit more for finishing (or butter)
With a small whisk, combine the sugar, salt, yeast and 1 cup of flour in a small bowl.
In a microwave safe bowl or measuring cup, heat milk, water, and margarine or butter to about 105F (41C). If it’s too hot, let it cool a bit before using.
Place the dry ingredients into the bowl of a food processor or stand mixer. With the machine running, pour in the liquid ingredients. Process or mix for 2 minutes or so. Scrape the bowl sides, add 1/2 cup more flour and beat or process until a soft dough forms, about 2 more minutes. The dough will be sticky, but should loosely hold its shape.
If the dough is too soft, mix in the rest of the flour a tablespoon at a time until the dough is still soft but holds shape. Turn the dough out and let it rest on a floured surface, covered, for 10-15 minutes.
Meanwhile, grease an 8-inch round cake pan. An actual 8-inch pan, not man “8-inches.”
Divide the dough into 8-12 pieces and shape into rounds. (I am a little compulsive, so I weigh the dough to have rolls of the same size at the end.) Place the shaped rolls in the greased cake pan, cover and let rise until doubled, about 45 minutes.
While the rolls are rising, preheat the oven to 375F.
Bake the rolls for 20 minutes or until nicely browned. If you wish, brush the top of the rolls with a little melted margarine or butter. Serve pretty close to immediately.
And you thought you couldn’t bake yeast breads from scratch!
From jesse.in.mb
My family found out I wouldn’t be showing up to Thanksgiving with artichoke dip* and fresh baked bread this year and an aunt has dropped her normal provisioning in favor of hanger-management an appetizer. *A chef friend asked me not to share her recipe, this is will get you close enough though. For the past two years I’ve been making extra batches for the BF’s family’s Thanksgiving which I was invited to and it has been strongly hinted that I should continue the tradition and perhaps bring my Aunt Sheryl’s (PBUH) apple pie. I know everyone has their favorite apple pie recipe, but this one is better and I’ll consider disagreement an act of aggression.
Aunt Sheryl’s Dutch Apple Pie
Filling:
2/3 cup sugar
2Tbsp all purpose flour
¾tsp cinnamon
½ fresh lemon
6-8 tart (Granny Smith) apples pared, cored, and sliced (equaling 6 cups)
Combine first three ingredients. Put apples in crust, sprinkle dry mix over apples then squeeze ½ lemon over them (can be left for up to 24 hours in the fridge for more flavor).
Crumb Topping
½ cup flour
¼ cup sugar
¼ cup butter
Combine flour and sugar, cut in butter until crumbly. Sprinkle on top of apples.
Bake at 400 for 45-50 minutes
I am gladly sacrificing a major portion of a fifth of Jack to NewWife’s pecan pies and don’t mind a single bit
No liquor stores near where you live?
A good thing you didn’t waste any bourbon for a pie.
I’m hungry.
I rarely cook, but it’s hard to mess up fried turkey. Peanut oil imparts a delightful flavor. Deep frying is also the fastest way to cook turkey.
I’d have Thanksgiving with my brother’s family, but I don’t feel like flying to Alaska. My parents get back from their European vacation on Thanksgiving, so I doubt my mom will cook that day. Anyway, I don’t feel like driving 10 hours to get to their place. My sister lives in California, so that’s a no-go too even if she was returning my texts.
It’s all good. I was never big on T-day anyhow and I’ve spent many with neither friends no family. I do miss the Army thanksgiving spreads. At least GI Woke hasn’t fucked that up yet. I’ll probably get Chinese that day, or maybe just drink beer. Otherwise, I will greet close relatives, wish them well, and reflect on the ways life has been good to me in various peculiar ways.
I’ve been awake for 30 hours. Trying to reset my sleep cycle. My goal today was to stay awake til a reasonable hour so I can enjoy the benefits of being asleep at when the sun isn’t shining.
Not close to family and all my friends deserted me by marrying or moving across the globe or OD’ing or grifting off me so meh – I’ll find a way to enjoy a few days off elsewise.
I cook my turkey upside down for the first hour or so. That solves the overcooked breast issue.
I’ve made a modified/simplified version of DblEagle’s Aged Eggnog every year since the list came out.
For the liquor I just use 3 cups of bourbon, and for the dairy 3 pints of heavy cream. The sugar is 1# of sucanat (unrefined cane sugar), so it ends up sorta khaki-colored.
Bringing a batch to a Thanksgiving Eve pig roast tomorrow night, as a matter of fact.
Y’all holler if you’re open to submissions for another batch of these. I’d like to submit my Mom’s dressing.
Why not just post it here?
2nd
Because of the squirrels tonight.
“How to Roast a Whole Turkey with Playa Manhattan:
Don’t. White meat is well done at 165F. Dark meat is well done at 185F. Whenever possible, roast the crown separately from the legs and thighs, otherwise, part of your turkey is going to be overcooked.”
The way to do it is to use a covered roasting pan. Put water or broth in the bottom of the pan, then cook it covered for half the estimated time, then uncovered to brown. Never been dry or overcooked.
SPATCH-COCK
/em-pha-sis on the COCK
Then you don’t get to STUFF the turkey.
Better browning when in a casserole dish. Browning = flavor.
correct
For those who sniff at pellet smokers, one advantage (at least with mine) is it has a bit of a hot spot. Proper placement of turkey puts the thighs over that spot and you end up with perfectly cooked. Bird is covered with bacon strips for the first couple of hours. This year we’re foregoing turkey and doing a brisket even though our expected guest backed out. Oh well, more for me.
Thanksgiving at our house with my girlfriends kids on Thursday. I invited my kids as well but none of them responded (sad face). Butter and herb roasted turkey, sweet potato soufflé, green bean cassoulet, mashed taters and homemade gravy, smoked macaroni and cheese, stuffing, pee-can pie, punkin pie, foccacia and bagel buns (https://www.youtube.com/watch?v=IXXOTatnVcA&ab_channel=JoshuaWeissman)
Thanksgiving at my Moms on Friday. I’m bringing my usual smoked salmon and smoked whitefish, Double Glouchester cheese, Cranberry cheddar, and crackers. Mom is making ham (mostly because she doesn’t cook a turkey well and my brother was brave enough to suggest ham last year), cheesy hash brown potatoes, may be a 7 layer salad, mushy green bean hotdish. I’ll listen to my stepdad recite the same lame jokes. My mom’s knives will be dull, so I’ll have to sharpen them.
“smoked macaroni and cheese”
*confused dog stare*
Dude!, it is life changing!
You put a macaroni and cheese in a smoker?
Exactly! And it elevates something plain and comfortable to something bougie (as the kids say) and comfortable.
I think my head exploded.
He’s right. It really is amazing. Think about Gouda cheese. You have regular Gouda and smoked Gouda. Which is more popular?
The smoke flavor diminishes the cheese it contaminates.
Needs some Sean’s dried not pepper powder.
*not
Grr.
*hot
Hot Hungarian paprika for sure, Not sure we can deal with Sean level spices.
Now I’m confused. Is it hot? Or not not hot?
Served warm (temperature). The hot Hungarian paprika adds a little spice. Probably too bland for SuthenBoy, but perfect for me. Waaay too spicy for 4xscore.
If it’s hotter than Heinz cocktail sauce it would be way too spicy for me but the missus could handle it.
Somebody is going to be hitting the gym this weekend.
Fortunately we’ll neither have company nor be company. Being reclusive ain’t half bad. The beauty of being a Glib.
You and Mrs. 4×20 could come to Duloot!
Thanks for the invite but I’m not much on traveling these days.
“The best part of being a hermit is all the people you meet!”
***
The name “Fort Fisher Hermit” came from Fort Fisher and the Fort Fisher State Recreation Area, where Harrill settled.[4] He arrived in 1955, having left a mental institution in Morganton and then hitchhiking 260 miles (420 km) to the coast.[5] At first Harrill lived in a tent near to the Confederate monument by the fort.[6] He then squatted in an abandoned World War II era bunker set in a salt marsh beside the Cape Fear River. He collected driftwood to furnish his home and was able to gather much of the food that he needed from the marsh.[7] He ate fish, clams and oysters, and planted a vegetable garden to supplement his diet.[8] Harrill learned many of his survival skills from Empie Hewett, a true hermit, who also lived in the salt marshes of the Fort Fisher area.[6] Harrill loved to talk to visitors (who left donations in a frying pan) and his guestbook recorded thousands of entries.[7]
***
Sounds like an OK life to me. Think about all the people who spend years working and saving so they can retire to the wilderness and relax. He did it the smart way.
+1 Slingblade
Firster’s don’t celebrate seconding holidays about gratitude and other nonsensical emotions.
If people wish to join me for Firstivus next month, they are more than welcome.
Shame you second more times than Chris Sabo.
Yeah. Golden Corral (aka The Krusty Krab) for this bunch of tired and broken-down folks.
Ya know I was just in your ‘hood Thursday night. Went through KC and stopped in Independence, Mo
Told my guy to stop for that Lion’s Choice roast beef. We didnt.
Boston Market take out here.
Im kinda crunk, and disappointed nobody left a recipe for Hot Chocolate.
Chocolate Rain – Tay Zonday
https://www.youtube.com/watch?v=EwTZ2xpQwpA&ab_channel=TayZonday
Nope.
I was thinking of having a Churchill Thanksgiving:
***
With this sort-of unquenchable thirst, whenever Churchill decided to go abroad, he never traveled light—or dry! Before entering politics, the future prime minister would work as a correspondent for The Morning Post covering the Boer War. Of course, from his past experiences in Cuba and India, he made sure this trip was a well-lubricated affair by following the old Boy Scout motto of being prepared. Days before his departure to South Africa, Churchill placed an order that included six bottles of champagne, eighteen bottles of wine and another eighteen of ten-year old scotch.
…
Speaking to butler Alonzo Fields, Churchill gave an explicit order during his stay at 1600 Pennsylvania Avenue. “I must have a tumbler of sherry in my room before breakfast, a couple glasses of scotch and soda before lunch and French champagne and 90 year old brandy before I go to sleep at night,” demanded Churchill at a time when rationing was about to come into effect across the United States.
***
Never in the field of human gluttony has so much been provided by so many to so few.
Rhywun, from the dead thread, a brief history of the Spanish Civil War:
Basically, you had a top heavy, very conservative gov’t and a large, very religious land owning class who were, electorally, replaced by the growing urban working class and cosmotarian internationalists. All on the up and up, but those internationalists went crazy, and started “land reform” and a little bit/lot of priest killing. This scared the heck out of the middle class and officers, who staged a coup. Which failed, and in its failing kicked off the war. The Nationalists (Franco’s people) had better logistics, and ground the Republicans (cosmos) down. It is remembered on the left, to this day, as “the good fight” that could have been won with just a little more time, and if WWII hadn’t stolen its thunder. Just my thought, but it is half of what animated the left against Trump, in that they conflated him with Franco, who was still alive when many boomers found politics. One of the big sticking points was that Franco did not attempt to do what the north did after our civil war; there was no attempt to reconcile the country, it was winner take all in the most destructive sense. Political re-education camps, removing babies from the families of the losers and giving them to the families of Francoists, things like that. Really ugly, and still being fought over in Spanish politics.
Still a confusing mess.
I spent a couple months in Spain in ’85 and ’86 and I would not have guessed any of that had happened.
That’s a damn tasty sounding cocktail RC, I may have to try that. And those food recipes are making me hungry. Can’t wait for Thanksgiving, by far the best holiday of the year.
Oh, and for T-day, the wife is making… food of some sort*. I picked up beers from the local last night, and it is going to just be the two of us.
*She discussed the menu with me, and I just nodded and said, “sounds good.” I do not care about that stuff, but she knows to stay in the bounds of normal.
Why be normal? Normal is a setting on your washing machine.
I am not really a food person, and my wife can think herself into a corner cooking-wise. So, we end up with (for example) Thai flavored turkey and a bunch of Thai flavored sides, and it isn’t what either of us really crave. It doesn’t stay with in my interest zone, nor her nostalgia zone. So, it might be good, but it isn’t what either of us wanted for a holiday.
She is Thai? I have never had anything Thai that wasn’t crazy yummy. But maybe just go traditional ‘Merican.
Ha! No she is of Polish/southern extraction. She just loves to cook and recipe plan, and it can sometimes lead her down a path that isn’t what she really wants to go down. She loves Turkey and gravy, mashed potato’s and stuffing, but she can convince herself that she Should be doing something fancy and outré.
We both love Thai food, but it isn’t what she really wants on T-day.
Ah, it sounded like she was nostalgic for Thai flavors.
Rock on. I’ve watched enough Ramsey to be convinced that the best thing is to just cook simple but well. No need to get nuts.
I have my very own washing machine for the first time in a couple decades and that “normal” setting is pretty damn nice.
My alma mater is on Tuesday Night Football (?!).
Last week they played on Wednesday. No wonder they are 3-8 – they’re clocks are messed up.
“their”, even
Jarvis is doing a Sugarfree. Another great follow.
LOLz!
I lived in a German city – not as famous as Dresden but just as obliterated. Them’s the breaks.
I dated a chick from Hamburg, and the wife lived… somewhere in Germany for a year. Her degree is in German arts and letters
I have a minor in German. Yay me. 🙄
I was the 3rd best German student in WV back in 2003. Not good enough for the free trip to Germany, but my German teacher gave me a nice dictionary as a consolation prize. The next year, I visited Dresden and had a great time on my own dime.
Ich kann ein bissien (?) Deutch verstehen (don’t think we ever did “memorized”), aber nich so viel und nich so weldt.
That’s what my German teach made us memorize prior to our German semester abroad. In retrospect, I think she was disclaiming responsibility.
Heh. I once impressed a friend by translating the German in the video game Einhaender. I spoke mostly in German during my week in Germany. I can still read it and understand it mostly.
The NSA rockstar linguists during the Cold War were James Rettger and George Chesnut. Both could read newspapers in 50 languages without needing a dictionary. When machine translation was a new technology, human linguists were indispensable.
This guy is the gold standard for polyglots:
***
Powell Alexander Janulus (born 1939) is a Canadian polyglot who lives in White Rock, British Columbia, and entered the Guinness World Records in 1985 for fluency in 42 languages. To qualify, he had to pass a two-hour conversational fluency test with a native speaker of each of the 42 languages he spoke at that time
***
UN translators are restricted to interpreting 4 languages.
Two hours being conversational with someone? I can’t imagine that now, in my own language, for any amount of time, let alone more than once. What do you talk about? Maybe when you’ve been trained in so many tongues, you’ve read so much, it comes naturally. You learn to speak fluently, and not merely in any one tongue. You’re simply convivial, the subjects come naturally; even if you’re being didactic, you’ve got something to discuss. It’s not forced, it’s not abrupt, you simply have avenues you wouldn’t think of when you’re stuffed up your little way with nothing in common with people who share your own tongue.
Sounds awful.
Eh, it’s not just conversation. It’s a series of tests. It includes the following:
Describe yourself and family in detail. Include your occupation, recreation, travel, and education.
Describe a familiar person or place in detail.
Give directions or explain how to do something.
Defend a strongly held belief
Describe what you would do in a hypothetical situation
A scenario with a complication, like you miss your flight and don’t have enough money for cab fare to a hotel
The test includes knowledge aspects of grammar such as verb tenses, gender agreement, pronunciation, and the proper use of idioms and formal vs informal speech.
Greetings are extensive in Arabic and some other languages. It can take a few minutes to politely greet someone in an informal setting.
On a side note, I used to wonder why the singer says like danke shayn until a friend informed me that’s the way it’s pronounced in Yiddish. I though it was because it’s hard to sing the “er” sound in a long note and it sounds unpleasant.
***
Danke Schön is pronounced like Danke Shane in Yiddish; given the Yiddish presence in America, could this be a reason it is pronounced as such in English? —Preceding unsigned comment added by 67.212.106.138 (talk) 15:13, 21 December 2009 (UTC)
Danke Schoen is pronounced like Danke Shane in a range of German dialects, to include most of those spoken in southern Germany. — Preceding unsigned comment added by 153.31.113.21 (talk) 13:44, 10 May 2012 (UTC)
The above comment is correct. Many of the High German dialects, such as the Swiss German, Austrian German, the Allemannic dialects, the Bavarian dialects, and the Franconian dialects (both the higher Franconian to the South and East and the Ripuarian Franconian dialects along the Rhine and its tributaries) tend to unround front vowels that are pronounced rounded in Standard German. So ö becomes e (English ay) and ü becomes i (English ee). Most native speakers of a German dialect in the U.S., like those who speak Pennsylvania German or Yiddish at home, speak a High German dialect in which schön (as in beautiful) is pronounced as shane and is written in dialect as scheen (Pennsylvania German) or shayn (Yiddish).Jacobfisher.treo (talk) 04:44, 28 May 2015 (UTC)
***
I always suspected those umlauts were just for decoration and heavy metal street cred.
That’s interesting about the language test scenarios.
Heck, I’d like to be able to ask those at job interviews just to get a wee bit more insight into how a candidate thinks and uses even just English.
I lived in Franconia and I never heard anyone say “shane”.
Maybe it’s the Yiddish but I always assumed Americans say “shane” because they don’t know any better and/or do not have the correct sound in their inventory.
I don’t believe for a moment any teenage girl has spoken that way. Reminds me of meme like this:
***
The other day, my 3-year old asked me: Daddy, why are some parents so psychologically insecure that they post ridiculous lies about what their toddlers say to validate themselves?
***
A teenage girl who likes Taylor Swift and Nick Fuentes?
***
Fuentes identifies as an incel (or “involuntary celibate”), although some of his supporters have criticized him for being a “voluntary celibate” after he admitted that he kissed a girl while he was in high school.[13][27] He has described himself as the “straightest guy” and attempted to defend himself as an incel by claiming that “the only really straight heterosexual position is to be an asexual incel”, as “having sex with women is gay … What’s gayer than being like ‘I need cuddles. I need kisses … I need to spend time with a woman.'”
***
Yep, that totally sounds like a person a teenage girl would listen to and respect. Good gravy, people are gullible. Remember, the first thing people will do to get what they want is lie.
Check your sarcasmometer, I think.
Ah, that makes more sense.
His other schtick with the imaginary daughter is to pretend she’s wheelchair-bound and he abuses her in certain ways, mostly to do with college football and shaming her for failing to share his passion.
Honestly, it could all be true except for the abuse or none of it true, especially the abuse, but I promise, I wouldn’t follow the guy if I thought for a second he wasn’t as funny as he comes off in his tweets.
He’s been exposed to so much derp, he’s forgotten the taste of sarcasm.
You know, that’s not always a bad thing. I have been forged in derp; molded by it, engulfed by it.
On an unrelated note, it’s great that I can get a half a pound of Cuban bread and a quarter pound of sardines for $3 here. That’s not quite enough for one day’s sustenance, but supplemented with fortified bran cereal and almond milk, I can get all the calories and nutrition I need for about $30 a week. That’s really something. If I had to, I could live on $1500 per month. I lived on half as much before in college. That works out to $18k per year or $12 an hour less taxes. I don’t expect to be forced by poverty to unload trucks at Wal-Mart to keep a roof over my head, but I could if need be. One less thing to worry about.
If I had a few million dollars already, my life wouldn’t be too much different than it is now, though I expect I’d have an easier time on the dating scene. My true wealth is my freedom and free time. The money I saved was just a way to get those.
I am suspicious.
test to see what the squirrels are doing….
Today in the course of researching an article for my blog, I learned that only a handful of countries allow postal voting in all or many circumstances.
https://platedlizard.blogspot.com/2023/11/mathematical-evidence-for-massive-fraud.html
I’m also proud about this one: The War In Ukraine as a Political Smokescreen, or Wag the Dog 2, Warmonger Boogaloo
Just saw President Slickshit on Tv trying to associate Iran with the Ukraine/Russia war. Whatcha wanna bet he was counting on Uncle Sugar’s manna from heaven to keep falling forever and he has already blown the bulk of what he has scammed already.
Anyone know about his personal bank accounts and holdings?
*News bobbleheads jibber-jabbering in background*
I glanced over and saw the photo of Doddering Dunce and his 5 alarm Bday cake. I am struggling to free the joke about Jeanne Pierre, electricity, candles and commies. It is in there somewhere trying to get out.
What did Soviets use for light before candles?
Electricity.
-old joke
Now work Biden or a candle shortage into it.
Why did Biden’s cake have so many candles?
So he can find it without putting on his glasses.
***
According to his physical, he wears contact lenses, because you know, glasses are for nerds. I’m sure someone else puts them in and takes them out. There is video evidence that Biden is unable to put on a jacket.
I remember when this was first posted. It’s a shame so many of the former regulars are gone.
Jessie and Playa Manhattan were never really regulars and are probably still around in the private chat the creators of the site have made for themselves.
I keep spotting Warty over on Twitter, sorry, X, I feel like Warty poked in his head here every now and again in the early days, or was he and is he just a fictive personality invented by one Sugarfree?
Warty was a real poster/person and, frankly, kind of a dick. A real dick who would randomly come in and attack posters here who I view as pretty harmless in ways that got far more personal than needed to. I remember that on a few occasions. No one ever called him out for it which is one of the reasons I don’t respect attempts by Swiss to enforce some sort of non-defined rules around here . It’s all just bullshit coming from a blowhard whose main consideration is whether he likes you or not. And whether he likes you or not is based more on some judgement of your character that’s based on utter nonsense.
Warty does still pop up occasionally for Sugarfree articles. I think I recall seeing him post in the last few months. I don’t know how many or which ‘founders’ or members of the PTB (not a fan of the title) are still around in their private chat. I’m assuming most of them.
One of my Glib highlights is Swiss subjecting everyone on the Zoom to a 10 minute drunken rant on what an awful person I am.
To be fair, very few people say anything sensible during a drunken rant. That’s kind of the point. Though the drunk mouth speaks the sober mind as the old saying goes. I can’t fault Swiss for much. He did donate a kidney after all, and he has a lot of cool pics from his adventures abroad.
Speaking of drinking, I was booze free today and drank only the equivalent of 6 beers yesterday. Yay me. No alcohol for me on over half the days this month. When I worked in the golf cart factory last year, I was drinking 30 beers or more every weekend. I worked a 4-10 schedule, so I usually had a 3-day weekend.
I disagreed with the banning of John and GKC, but it wasn’t my call. I’m more or less a free speech absolutist and that has gotten me into trouble more than once in meatspace.
Scriber. That’s the name that springs to mind, very suddenly, apropos of nothing.
GKC self immolated, as I recall, and demanded all of his posts be deleted. The only other ban (maybe) was the cray cray one from Idaho (not Spud). Think he showed up in more than one handle.
I know that Swiss is long winded but that’s an awfully long time to say “Asshole”.
Well, at least we’ve still got each other.
A lot of the OGs split when this place tilted yokel.
The Great Rheeeeeing Event didn’t help either.
The Aged Nog is currently aging in my fridge. Some will be for me, the bulk I will bring to the Thanksgiving dinner I am attending. I don’t know if the nice church ladies realize the hostess has invited several sailors. On a related note, I will warn them about the nog, it never works, but I always remind the newbies.
With luck the church ladies will join us in singing sea shanties.
A thing about AI: a version of Microsoft Word from around 2009 had an auto-summarize feature. It worked by ranking words by frequency and then combining the sentences containing the most frequent words into the summary. If you combine that with autocomplete, you get most of the functions of generative AI like ChatGPT. It doesn’t even need to parse syllables to write a correct haiku, just a large sample of haikus to mix and match from.
I note that the Wikipedia on the list of unsolved problems in computer science has gotten shorter. All the linguistic problems are gone.
***
The Silurian period was once believed to have enjoyed relatively stable and warm temperatures, in contrast with the extreme glaciations of the Ordovician before it and the extreme heat of the ensuing Devonian; however, it is now known that the global climate underwent many drastic fluctuations throughout the Silurian,[26][27] evidenced by numerous major carbon and oxygen isotope excursions during this geologic period.[28][29][30] Sea levels rose from their Hirnantian low throughout the first half of the Silurian; they subsequently fell throughout the rest of the period, although smaller scale patterns are superimposed on this general trend; fifteen high-stands (periods when sea levels were above the edge of the continental shelf) can be identified, and the highest Silurian sea level was probably around 140 metres (459 ft) higher than the lowest level reached.[25]
During this period, the Earth entered a warm greenhouse phase, supported by high CO2 levels of 4500 ppm, and warm shallow seas covered much of the equatorial land masses.[31] Early in the Silurian, glaciers retreated back into the South Pole until they almost disappeared in the middle of Silurian.[27] Layers of broken shells (called coquina) provide strong evidence of a climate dominated by violent storms generated then as now by warm sea surfaces.[32]
***
It was those Paleozoic Republicans what done it, I reckon. Someone get St Greta a time machine.
Oh, and the current CO2 level is 420 ppm, so I think we’re safe.
Our understanding of earth’s geological history is spotty at best. The earth is far too dynamic a place for us to get any kind of reliably solid grip on it’s history.
As I said yesterday, I have a murky idea about sea levels, warming/cooling, overall climate, atmospheric constituents etc but the one thing I am dead certain about is the crisis caused by dramatically rising levels of bullshit.
Experts these days are full of egoism that is really astounding. Across all fields, you get the same smug tone when defending their primary narrative whatever that may be.
*currently watching a ‘debunking’ video that is full of absolute shit*
Government funding has ruined science which has gone from finding the Truth to supporting a narrative and making the next house payment. Throw in the inflated egos these people have and it’s a shitshow.
Bingo. Nothing fucks things up so badly and thoroughly as govt getting it’s slimy mitts on it.
Couldn’t a’ said it better.
I seem to remember ‘experts’ in the past professing some skepticism of their own findings and theories. It was only the leftist crowd that showed the kind of egoism we see today across the fields. That is just a generalization about my feel of things. Theory: govt money has killed off the skepticism and the people who sold out have started believing their own bullshit. The examples of this kind of egoism from the past seem to have the church taking the place of govt today, i.e. those in power preserving the reigning narrative of the times to preserve their power, fuck the good of the people and science. How long before we start imprisoning naysayers a la Galileo?
Around and around we go.
Happy Thanksgiving eve!
🌄😉
https://m.youtube.com/watch?v=L4he-avYik0
🎶🎶
Good morning all!
My final bit of The Sisters of Mercy:
Dominion.
More.
Share and enjoy!
Good morning, Beau, Sean, Suthen, and Stinky!
The latest semi-crisis at work seems to have been averted – Friday multiple co-workers started reporting that our medical insurance carrier was showing them as no longer covered. (Our renewal was Nov. 1, and we’d made some changes to the combination of plans available to employees.) After much WTFing on my part to our Professional Employer Org and the consultant who helped us shop for insurance, we found the problem at the carrier’s end, and now we’re just waiting for their system (and website) to update. So now if a co-worker sets themselves on fire deep-frying their turkey or chokes on the wishbone, at least they’re covered!
…and in case anyone is keeping score at home, our local Walmart shooter was a 20-year-old white guy named Jones, and his weapon was reportedly a High-Point .45 carbine. No word on motive. Weirdest thing to me was that during the presser yesterday, the FBI chick kept pronouncing it “MAH-tive.” Based on her name, Zrinka Dilber, and a slight accent, may not be a native English speaker.
Wait, a guy who spent no more tha $120* on his shooting spree gun?
I mean, Hi-Points are the budget model of functional arms.
*This is what they cost pre-SAFE act, before they became illegal in NY. Prices are probably higher now due to… unrelated factors.
See? Inflation is even hitting the poor mass shooters so they can’t afford a GOOD gun!
Wut?
The carbines are illegal, yes, but those were never $120. The handguns should still be NY legal.
I bought one (Hi-Point carbine) for $119. The store that sold it went out of business since then, so it’s in the ATF registry now.
I still remember that gun as the only weapon I’ve fired that left the outside of the cartridge case soot-blackened.
That was a long time ago — they’re triple that price now.
How are poor people supposed to defend themselves?!
(I specifically recall a news story about a woman catching gun charges for having a Hi-Point “Assault Weapon” carbine that she used to fend off home invaders post-SAFE act)
We are doing a lot of music in the mornings…here is my contribution.
https://www.youtube.com/watch?v=qALTVKlyhwI
Gonna give that a try today. I am sorely tempted to add a bit of sweet basil to the dough.
On second thought….a light sprinkle of rosemary, garlic and basil.
I keep a rosemary plant in my little indoor greenhouse. Despite me occasionally neglecting it, it’s still doing good.
Pizza, pot luck, goulash, chop suey….all cultures have a word for ‘all the leftover stuff at the end of the day gets cooked together cuz we dont waste food.’
Looking at the various focaccia recipes it is clear to me that this was the birth of pizza. Lots of recipes with focaccia topped with various things. Original pizza was thick crust.
No doubt kids requested the edge pieces cuz they were crunchy so someone got the bright idea of rolling the dough out to make the whole thing crunchy.
Fact: deep dish was the primitive original pizza but it evolved to thin crust, a higher form. Thin crust is objectively superior to deep dish. This is finally settled. There is no more debate on the subject. As for folding/not folding a properly made thin crust does not fold. The only proper way to eat pizza is with two hands, one supporting the slice while the other steers it into the maw.
Shit, now I have to make pizza today.
Well, I have planted new lavender seeds, I have no leave scheduled during delicate times. Lets see if these sprout, and if I can keep them alive.
I also adjusted the pot and soil strata within the pot to better create the well-drained conditions lavender prefers. (Bottom of the pot has a layer of pea gravel, topped by a layer of sand, then the bulk of the pot is the peat from the first planting, and it’s covered with a decorative very thin layer of sand) I’m also sitting the main pot in the old planter. The relative sizes and shapes (new is your classic terra cotta truncated cone, old is a glazed cylinder) means that there is a thre-quarter inch gap under the main pot where drippings can land and not come into contact with any lavender roots, preventing the root rot from poor drainage. (I plan to water on wednesdays and pour any drippings back into the main pot on fridays.)
Good luck, little lavender seeds!
🌱🌱🌱🌱
🤞
This is gonna be the first Thanksgiving I haven’t cooked in a while. Will head over to the in-laws house where I will be the odd one out cause Mrs OBE still in NV. They are good folk with lots of good bourbon so…I ain’t complaining.
Are the in-laws on the KY side? That would certainly explain the good bourbon.
Yes. My wife’s cousins and aunt. While we ain’t in the sticks per se, we all live off of one major road various miles apart.
Good morning all,
I love the recipes. I’ll try to be around a bit this holiday week and weekend. It’s been a busy couple of weeks.
I don’t know what I’m cooking tomorrow.
I still have thirteen homemade sausages (now pre-cooked so that I would forestall spoilage), a sirloin steak, a boneless leg of lamb, 1.75lb of chicken wings, and a whole cornish hen.
I might try cooking the cornish hen again. But last time I did that for thanksgiving, I made myself sad.
Anything but the cornish hen.
Agreed. Too tiny and sad for Thanksgiving.
Whycome there is a gravy boat in the pic when the meat is obviously grilled and is also fish?