Usually by my third edit I’m ready to send. Of course, by then I’ve begun to question if anyone is interested in my option anyway and why am I sending this email? They probably know all this already and I’m too stupid to have realized it.
Pull your pasta out of its salty bath when it’s al dente and finish cooking it in the sauce. Add pasta water to the sauce and reduce until pasta is done.
…in Ba Sing Se
I use sphinx myself, or “hamburgavons.”
Designers use these sometimes when designing, modifying, or setting type. I always use the sphinx one bc it’s metal.
Thank you!
Thelonious Monk, famous jazz pianist, actually wrote a book on this. We tried to get our cat to do it but alas, too dumb (sorry Herbert).
Usually by my third edit I’m ready to send. Of course, by then I’ve begun to question if anyone is interested in my option anyway and why am I sending this email? They probably know all this already and I’m too stupid to have realized it.
A lot of people use handbrake, or a combo makemkv and handbrake.
I thought roasting implied directional heat?
“You plug ‘em, we plant ‘em!”
Pull your pasta out of its salty bath when it’s al dente and finish cooking it in the sauce. Add pasta water to the sauce and reduce until pasta is done.
“I drove my uhaul into a f***ing lake!”
Fugging finally
You mean clean up after myself? I do try….
Over the years this has become my go-to sauce. If I’m feeling fancy I’ll confit some garlic to go in it.
I was thinking of Tanaka on the west side. Forgot about the OG!
There’s a place here in PDX that makes a tonkatsu sando when I get the urge. Now if they only had onigiri folded in plastic with goma konbu filling…
What is a bell pepper cream sauce? A purée?
Basically at any given moment, any from a random assortment of Simpsons quotes. Right now it’s “but when are they gonna get to the fireworks factory?”
About the time Saruman abandoned reason for madness.
The extra cost is to subsidize hair product.