I think we all knew it was the bird. I can’t blame her for wanting it, but “Not for sale” shouldn’t need additional handholding. Just because you’re a celebrity doesn’t mean you can have anything you want.
Kelly came back and posted again with a picture of the price tag next to the piece, it’s said it’s for sale for $15k
Pillaged my local farmers market this morning for some gorgeous tomatoes and vegetables along with some fresh sourdough bread.
Finally got around to making this to enjoy while watching The Donn of Tiki. So freaking tasty.
Greetings r/AnaMains!
I’ve been playing since ‘17/‘18 and to keep things fresh and fun for myself in the last couple of seasons I’ve been dedicating my comp time to playing characters I’ve never touched before (which is a vast amount sadly…).
My goal each season is to play a single player unless we’re getting our asses beat and I need to change the comp or the person I’m focusing on is already selected. Last season was LW and I had a helluva fun time with him, started at lvl 1 and finished the season at lvl 26.
I’m dedicating this whole season to Ana! While I’ve kinda toyed around with her in the past, I’ve never really taken her seriously or put much focus on her (I think I’m like level 6 right now with her) With that being said, what are some must know tips to being successful with her? I’ve played against some gnarly Ana’s over the years but could never quite figure out how they are nuking me so fast when playing her myself.
Thanks in advance!
I kinda sorta put my acting career on hold the other day. It's been something I've been petrified to do for years. Specifically, the fear was that I'd go broke and not be able to handle being out of the game. But I sent the definitive email. And gotta say, a huge wave of relief washed over me. Not sure what I'm going to do for money instead, or how I'm going to do it, but I just removed a humongous burden, one that I truly didn't fathom the weight of until it was gone.
Frustrated, fed up, fried.
Quick little egg and tomato sandwich with a gorgeous heirloom I picked up from the farmers market yesterday.
Per Sam Ross’ recipe on PunchDrink.
1oz Lime Juice
1oz Jamaican Overproof Rum (Smith & Cross)
1oz Aperol
1 bottle of Underberg
1/2oz Orgeat
1/2oz Curaçao
Build in shaker with some ice, shake well, pour into DOF glass and top with more ice as needed. Garnish with bottle, lime, and mint.
Fresh batch of vanilla syrup calls for a Pupule! Super refreshing on a warm evening. Love the all spice, cinnamon, and vanilla combo.
Been craving a non-citrus forward drink and came across this in Smugglers Cove. Was a little apprehensive due to the banana liquor (love bananas, but it just wasn’t clicking in my brain for awhile), and glad I pulled the trigger on a bottle of Fugut Crème De Banane because this is absolutely delicious!
Any other banana forward drinks y’all like?
Made a fresh batch of Orgeat today and really happy with how it turned out. I followed the Smugglers Cove recipe last time and felt it needed a bit more punch. This is basically Make & Drinks Orgeat recipe, I toasted mine and ended up adding the almond extract, I found it needed jussst a teeny tiny bump up.
Ingredients:
* 1lb whole almonds
* 3 cups water +1 cup reserve
* 1/4tsp Rose Water
* 1/4tsp Orange Blossom Water
* 1/8th (or to taste) almond extract
* 1/8th(ish) tsp vanilla extract
* 2tbs high proof rum
* sugar
Toast almonds in a 350 degree oven for 10-15 minutes. Give them a good shake/stir about halfway through.
Soak toasted almonds in 3 cups of water for minimum of 1 hour in 3cups of water + a pinch of salt. (I soaked mine for 3 hours)
After soaking, transfer water & and almonds to blender and blend on high till a pretty consistent paste. Some chunks are okay but you want it pretty well blended, if too thick add up to one cup of the reserve water. You don’t want this to be too thinned out though think of it as that slightly thick texture of those instant packets of oatmeal.
Set up a bowl with a fine strainer lined with a layer or two of cheesecloth. Have a second cheese cloth or nut milk bag in hand and scoop a few piles of the almond mixture into your lined hand and wring out the milk from the mixture into the cloth lined sieve/bowl. The squeezed out contents can be discarded. Continue until all almond mixture has been wrung out.
Measure your yield and add to large sauce pan (emphasis on a pretty large sauce pan here, trust me). I yielded 2.5 cups of almond milk.
Double that volume for sugar to make a 2:1 syrup. I yielded 2.5 cups of milk, so adding 5 cups of sugar. And add to sauce pan.
Bring mixture to a boil, as soon as it comes to a boil reduce heat all the way down and simmer for 10 minutes. DO. NOT. WALK. AWAY. You’re going to want to stir the hell out of this for all 10 minutes and keep an eye on the temperature. Take it off the heat for a moment if needed and just keep stirring.
After 10 minutes take off heat and transfer syrup to large bowl and let cool. I let it cool for about an hour and then added it to an ice bath situation to bring the temp down a bit more.
Add remaining ingredients and stir.
Transfer to vessels for storage. I yielded enough to fill my 16oz squeeze bottle and 2 16oz mason jars which I tossed in the freezer. Once you start to get low just transfer the mason jar to the fridge and let it thaw over night. (The contents will likely separate in the fridge, I don’t use a stabilizer in mine so just give a few shakes and you’ll be good to go.)
Make a tasty drink!
Mai Tai:
Build in shaker:
* 1/2oz Orgeat
* 1/2oz Orange Curaçao
* 1/4oz Demerara syrup/Mai Tai syrup (for those SC spec’rs)
* 1oz lime
* 1oz Appleton signature
* 1oz smith & cross
Shake for a few seconds, dump in DOF glass, top with ice and garnish with spent lime half & mint, enjoy.
Made a fresh batch of Orgeat today and really happy with how it turned out. I followed the SC recipe last time and felt it needed a bit more punch. This is more-or-less Make & Drinks Orgeat recipe, I ended up adding the almond extract, I found it needed jussst a teeny tiny bump up.
Ingredients:
* 1lb whole almonds
* 3 cups water +1 cup reserve
* 1/4tsp Rose Water
* 1/4tsp Orange Blossom Water
* 1/8th (or to taste) almond extract
* 1/8th(ish) tsp vanilla extract
* 2tbs high proof rum
* sugar
Toast almonds in a 350 degree oven for 10-15 minutes. Give them a good shake/stir about halfway through.
Soak toasted almonds in 3 cups of water for minimum of 1 hour in 3cups of water + a pinch of salt. (I soaked mine for 3 hours)
After soaking, transfer water & and almonds to blender and blend on high till a pretty consistent paste. Some chunks are okay but you want it pretty well blended, if too thick add up to one cup of the reserve water. You don’t want this to be too thinned out though think of it as that slightly thick texture of those instant packets of oatmeal.
Set up a bowl with a fine strainer lined with a layer or two of cheesecloth. Have a second cheese cloth or nut milk bag in hand and scoop a few piles of the almond mixture into your lined hand and wring out the milk from the mixture into the cloth lined sieve/bowl. The squeezed out contents can be discarded. Continue until all almond mixture has been wrung out.
Measure your yield and add to large sauce pan (emphasis on a pretty large sauce pan here, trust me). I yielded 2.5 cups of almond milk.
Double that volume for sugar to make a 2:1 syrup. I yielded 2.5 cups of milk, so adding 5 cups of sugar. And add to sauce pan.
Bring mixture to a boil, as soon as it comes to a boil reduce heat all the way down and simmer for 10 minutes. DO. NOT. WALK. AWAY. You’re going to want to stir the hell out of this for all 10 minutes and keep an eye on the temperature. Take it off the heat for a moment if needed and just keep stirring.
After 10 minutes take off heat and transfer syrup to large bowl and let cool. I let it cool for about an hour and then added it to an ice bath situation to bring the temp down a bit more.
Add remaining ingredients and stir.
Transfer to vessels for storage. I yielded enough to fill my 16oz squeeze bottle and 2 16oz mason jars which I tossed in the freezer. Once you start to get low just transfer the mason jar to the fridge and let it thaw over night. (The contents will likely separate in the fridge, I don’t use a stabilizer in mine so just give a few shakes and you’ll be good to go.)
Make a tasty drink!
Mai Tai:
Build in shaker:
* 1/2oz Orgeat
* 1/2oz Orange Curaçao
* 1/4oz Demerara syrup/Mai Tai syrup (for those SC spec’rs)
* 1oz lime
* 1oz Appleton signature
* 1oz smith & cross
Shake for a few seconds, dump in DOF glass, top with ice and garnish with spent lime half & mint, enjoy.
Wide Eyed Jungle Bird (By Spike Marble of Spikes Breezeway)
.5 oz Mr Black
.5 oz Lime juice
3 oz Pineapple juice
.75 oz Campari
.5 oz Simple syrup
1.5 oz Doctor Bird
Build in mixing tin, add crushed ice, and flash blend for a few seconds. Mine was a bit foamy so I strained into a Collins glass, topped with a bit of ice, and poured remaining foam to top off.
Was lazy so didn’t garnish, but Spike garnishes his with a cube of pineapple and luxardo cherry.
It was really nice! The coffee compliments the Campari and the pineapple well while the bird brings a bit of funk to the party.
Went with Planteray 5 year and Doctor Bird today, nice little blend!
Hi everyone,
I'm relatively new to owning a nicer bike and in January treated myself to a Marin Nicasio 1, which is my first bike in about 20 years.
So far, I've been running the stock WTB Exposure 700c tires and they've been great for local riding. We have several paved bike paths nearby and that's where I spend most of my time, so they've worked perfectly.
That said, I'll be heading to Yosemite in a couple of months and plan on bringing the bikes along. From what I've read, most of the cycling routes and paths in the park are paved, but I'd also like the option of exploring some gravel roads or light off-road trails if the opportunity comes up.
Given that, would it make sense to invest in a set of gravel or all-terrain tires for the trip, or are the Exposure tires capable enough for occasional off-pavement riding?
Also, this may be a beginner question, but what's the typical approach in this situation? Do people generally:
Thanks in advance!
Edit: To add, I am aware that bicycles are only allowed on paved roads, I'd read somewhere that there are some unpaved sections but maybe that was a temporary situation.
My local farmers market finally has some huge heirloom tomatoes.
Crappy white bread is essential in my opinion. The softness allows a good bite without smushing the tomato. The other key is toasting one side of the bread; toasted sides face into the sandwich to act as a moisture barrier from the tomato, allowing a soft fluffy bite without obliterating the roof of your mouth, and still gives a very light crunch/toasted bread flavor.
Mayo needs to be plentiful but not dripping out. Just make sure there is good coverage edge to edge.
And lastly; season the tomatoes! Plenty of salt and a bit pepper for me, I also like to put fresh dill on mine (but forgot to grab some today so sprinkled some dried dill instead)
