This is random, but I just noticed that there seems to be some kind of grease dripping down from where the top of the hand bars meet their joint (see 2nd pic).
I assume this is some kind of oil, but confused why it would be there for something that’s not supposed to rotate.
Anyways, $4 a pound.
Just discovered Daytrip Counter on Telegraph, and my go to move when I’m not super hungry is to get a side of shredded chicken + order of bread or quinoa. Nice protein and starch combo. Comes out to under $10 in either case.
Curious about other people’s go to value meals. Bonus points if they’re under $10.
So I’ve always loved the old Rwanda flag. It’s so on the nose that it’s endearing. I’m curious if anyone knows the story behind it, and if there are any vexillogical (?) principles it embodies. I know I could google this, but I think it’s more interesting to get input from real live people.
I have a (made up) theory that maybe one motivation for its design was to promote literacy. By introducing people to one letter, it’s a gateway to the rest of the alphabet. Of course, I’m basing that on a possibly inaccurate assumption that Rwanda had low literacy in its recent past, so feel free to correct me if that’s mistaken.
I’m an American living in a city with a large Ethiopian and Eritrean population. Ethiopian food is one of my favorite cuisines. I love how unique it is, it’s truly its own thing.
That said, I kind of think I’d like to have a fork when eating it. Injera is wonderful, and Ethiopian food wouldn’t be the same without it, but having to eat injera with every single bite feels like overkill. Especially with the salad that’s usually included, I’d like to just have a bite of refreshing lettuce on its own. And recently I got doro wot and it was awkward to strip the meat off the chicken bone by hand.
So my question is: how much disgrace would I bring upon myself, my family, and my ancestors if I asked for a fork next time I was at an Ethiopian restaurant?
The Hurricanes’ recent Stanley Cup victory got me thinking of all the expansion and relocated franchises that have won Cups since our beloved Tiburones (shout out Mark Purdy) were founded: Ducks, Stars, Canes, Panthers, Knights, and Lightning.
The simple explanation I’ve heard is that those teams were “soft”. Maybe that’s true, but seems like too easy/cliched of an answer. Besides the playoffs being a bit random due to small sample size, were there any other characteristics of those Sharks teams that made them excel in the regular season but struggle in the playoffs?
Any insights are much appreciated. From a casual fan’s perspective, hockey seems pretty chaotic, so I’m interested to learn more about how the game works.
Maybe this is blasphemy, but I think 99% of donut shops put too much glaze on their donuts. The fried dough should be the star of the show, and the glaze should be a nice accompaniment, not the other way around. I found one shop that applied a thinner glaze, and they were wonderful. I asked the owner about why she used less glaze, and she said “We want to be able to eat them too.” In other words, she wouldn’t be able to regularly eat oversweetened donuts. Sadly, this shop closed a few years ago.
Anyways, curious if anyone else feels the same way. I do eat the occasional glaze, but usually opt for plain old fashioned or cake dipped in coffee.