Well…we all die at some point… right?
Well…we all die at some point… right?
IMO, if you like a service/subscription and it’s your choice to support them and thier content I wouldn’t think twice.
My only paid subscription is MS office, because I’ve used Xcel almost my entire career (almost 30+ years use?) and have never paid for it until a couple years ago.
So I like the content, I use the service and pricer per annum is good for me (only a few more years and I’m done, so it still works out for me).
The grapes of wrath. I hate read that in about 5 days in HSchool and still cannot stand it. The other books we were assigned I enjoyed…but this motherfucker, nope.
No worries, it’s a highly charged subject after all!
Hard to say, most of my books are historical fiction, which would be horrible-living with a huge conflict during times of war and strife, or science fiction, which would be horrible for the same reasons.
But I guess I would choose Spider Robinsons The Callahan Chronicles (Cross Time Saloon) because it’s a few good stories, where the only conflict is personal…and there is plenty of beer.
What… exactly are you trying to lecture me on?
I mean, you’re not wrong, but neither am I?
I’m not so sure we’re on opposite sides here because you’re argument is that most people are actively for the war and I’m saying that if they’re not actively for the war (apathetic, stoic) then they are supporting it as well?
Toss in an analogy here and there about the last 20+year war and Israel, and we might as well go for UAE in Yemen and Syria’s proxy war and we got a stew going!
Plenty of people out there ready to listen to you up there on your soap box that actually are worth the time and effort.
My point is the ‘regular’ people who are completely indifferent to the regime because ‘well, that’s just the way it is’.
Absolutely fantastic people still know this and share it.
Having a species named after you, even if you’re a fictional character
Testudo Aubreii
deleted by creator
500,000,000 USD is 47,426,915,583.93 Rubles. Also, the boomer generation is already indoctrinated from the old Soviet era, which is why they’re so entrenched in their stoicism.
I am blissfully unaware of the differences, and since I’m playing the steam deck on my TV the only HDMI cable I rummaged around for and found in our pile of obsolete cables is doing the job.
I find it intrusive that when I have a reservation on my app for my business, Google need to tell me the same information, first-but incorrectly… it’s ok I get the reservation, I do not need you to tell me the same information but wrong.
God pls no…they won’t stop until every IP is churned into a wet garbage slurry
He was a big dude…and health was his last concern.
Fernand Point, Chef, La Pyramid.
Besides the champagne every morning, this chef was one of the first to emphasize mentoring young cooks.
“You may be born to cook, but you must learn to roast.”
Point was a large man, and he liked to eat. It is said that he rose early every day and ordered all the food that would be required from his regular purveyors (he forbade the recycling of leftovers from the previous day; “Every morning the chef must start again at zero, with nothing on the stove,” he wrote. “That is what real cuisine is all about”) and then sat down to a solitary breakfast — a light snack, like two or three roast chickens — accompanied by a bottle or two of Champagne. For his 50th birthday, on Feb 25, 1947, he cooked a modest dinner for his friends (and himself): foie gras parfait, warm woodcock pâté, a mousse of trout from the Rhône with crayfish sauce, cardoons with truffles, beef à la royale (stuffed with ham and truffles, garnished with cockscombs and more truffles), aspic-glazed cold truffled Bresse capon, Saint-Marcellin goat cheese, a marjolaine (invented by Point, this now famous cake is an elaboration of the classic merinque-and-buttercream confection called the dacquoise), lemon sorbet, and assorted fresh fruit, all irrigated with Dom Pérignon, Château Grillet 1945, and Hospices de Beaune Cuvée Brunet 1937.
He was generous with others as well as himself. In an era of obsessively secretive chefs, he shared his knowledge freely. He loved serving large portions to his customers, and roamed the dining room making sure that everyone was satisfied. He assigned young chefs to work side-by-side with their most experienced colleagues. “It is the duty of a good chef,” he wrote in Ma Gastronomie, “to hand down to the next generation all that he has learned and experienced.”
Read More: https://www.thedailymeal.com/eat/daily-meal-hall-fame-fernand-point/
I am encouraging my 2 children to vote in what will probably be the Last US Elections.
Neat.
Not bad, actually working on licensing my IP/trademark to a restaurant group…so that’s interesting.
Cool meme.
Source?