In the Art History courses I've taken, they usually talk about nudity in the realm of "it represents fertility" or something like that. Yeah sure... Venus of Urbino is totally about "fertility" and she's definitely not touching herself for any other reason.
JD Vance puts his cast iron in the dishwasher pass it on
JD Vance puts his cast iron in the dishwasher pass it on
LEEEEEEROOOOOOOOYYYYY JEEEEEEEENKEEEEENS
The only thing I can't stand is people who are intolerant of other people's cultures... And the Dutch!
JD Vance puts his cast iron in the dishwasher pass it on
JD Vance puts his cast iron in the dishwasher pass it on
JD Vance puts his cast iron in the dishwasher pass it on
Well for some... It's a thing you put fireworks into....
If you are under 18 then you are considered a "child" in labor terms. Different states have different laws about people under 18 and work eligibility. In Illinois, I was able to get a job at 15 with a work permit that my school had to sign and very strict rules about what I can and cannot do. They were allowed to pay me less than minimum wage as long as they followed those rules. I don't think it's wrong to let teens get jobs and start learning how the working world works and also make a bit of money for whatever they might use it on. But um... Maybe they deserve a lunch break?
Here's Taako the scruffle boi
I just made the Stiggin’s Fancy Old Fashioned from Educated Barfly's video from today. I think it turned out exceptionally and quite intense if you enjoy that spectrum of cocktails.
Recipe: 2oz (60ml) Pineapple Rum 1 Bar Spoon Coffee Liqueur 1/4oz (7.5ml) Demerara Syrup 1 Dash Angostura Bitters 1 Dash Regans’ Orange Bitters No. 6 (I used Bitterman's) Orange Twist
The Old Fashioned is my favorite drink. It introduced me to whiskey and mixology plus it's simple and versatile. I think it's easy to judge if a bar has good cocktails based solely on their Old Fashioned. What are your opinions, favorite variations, etc?
Definitely not recent, but I figured I could help get some content going. So here is my jam shelf from the Covid times. Jam making is a hobby of mine in the summer and I went a little wild with flavors that year since there wasn't anything else to do and I could send them to people.
Top shelf from left to right: Lemon Curd, Port Plum, Apricot, Strawberry Zinfandel, Peach Bourbon, Verry Berry, Peach, (small jar) apple butter from the year before, (large jar) Chili sauce, raspberry.
On the bottom shelf are various garnishes for cocktails that I didn't really can so much, but I thought I would list for those curious. (If you like cocktails, join us over on !cocktails@midwest.social). From left to right of what I can see: Smoked Salt, Cinnamon Sticks, Whole Nutmeg, Dried Lime Wheels, Candied Ginger, Tea Pot.
Not pictured: That years apple butter batch! I always make a massive batch of apple butter when my parents apples ripen. It often makes about 20 jars!
First time creating a community like this! r/cocktails was one of my favorite subreddits and I wanted to move it over. Posting here to get some content started and I hope you enjoy!
Recipie:
Muddle Basil leaves in gin, then add in remaining ingredients. Shake with ice and double strain into glass. Garnish with a basil sprig. (side note: using purple basil makes the drink turn a lovely pink.)
Do you also hate the wishes of the artist who sold it to the news agency to earn a living and keep the image under editorial use as opposed to being commercialized and sold to benefit the Trump campaign? Whether you agree with how it's being used or not, that's what the photographer decided was best for their work.