Favorite one yet.
Previous longest words have been:
titterers
reassures
shatterer
squinters
quartered
decenters
I dare say that I prefer Wurdle (née Boggle) over Words With Friends (née Scrabble).
Time crunch! Vocabulary! Dexterity! It’s like a theta wave party inside le crâne de moi!
Rockin’ good time/fuck yeah wordnerds.
Obviously it’s a soup of some sort. Technically it’s Gumbo sans roux. Technically, I just slapped it together from stuff I had at home and stuff I found at Brooklyn Natural off the Morgan stop of the L train (which is on my walk home).
4x pork andoullie links sliced diagonally
1x chopped yellow pepper
2x cubed red potato
1-1/2 cu. saffron rice
1x chopped vidalia
4x sliced medium carrots
3x minced garlic cloves
a heaping handful of sweet corn kernels
1 qt. ea. chicken and beef broth (I used the organic premade stuff, low-sodium on both because I’ll salt it myself)
2 cu. water
2 tbsp duck butter
A splash of cider vinegar for deglazing
1 tbsp. epazote/wormseed/jesuit’s tea (imagine if eucalyptus wasn’t poisonous, that’s this stuff)
2 tsp. dried thyme
pungent exquisite delicate paprika to taste (NO, those are not my words, it’s a type of paprika I really like to use … cautiously)
cayenne to taste (wait, add more ya scaredy cat)
crushed redpepper seeds to taste
sea salt to taste
roasted and broken peppercorns to taste
duh. bay leaves
S’easy.
Boil up the stocks while you sear the cut up andouille in cast iron. Dump the andouille in de pot and keep the grease to sauté the garlics and onions. Add some duck butter to yr skillet. High heat and char ‘em quick, pull that mix before it’s translucent and throw ‘em in the stock. Fry up the yellow pepper chunks for a second, dump those guys into the pot. Deglaze yr skillet with the cider vinegar and slop that mess into the pot. Stir in all yr herbaceous seasonings and simmer for like, I dunno, an hour or something. Stir the crap out of it. Dump in the rice and potatoes and carrots and water and give it another 30 minutes, stir it constantly. Shut down the kitchen and let it cool overnight. This is the most important part: LET IT SIT OVERNIGHT. Throw it in the fridge in the morning. Heat it up again the next evening and nom the the tar out of it with toasted sourdough or french bread and the driest most minerally dirty white wine you can find.
If you taste it while it’s cooking vs. after a day sitting it’s the difference between grapes and wine. This stuff seriously takes 24 hours or more to mature.
This is definitely disturbing but worth a watch.
The Zapruder film: shake stabilized, color graded, and in slow motion.
I hear that theories abound regarding this occurrence.
Montana
by Gretchen Bredeson
Yes, every high mountain loch in western Montana looks like this. Yes, they’re formed by glacial run-off and cold as a witch’s tit in a brass bra year-round. Yes, all you have to do is look where the fish are before you cast. Yes, Phil posted this because he knew I would reblog it. Yes, this picture reminds me of home. Yes, it’s pretty scary when you cross over the dropoff slope and clearly see schools of seven-foot-long carp and catfish, prehistoric sturgeon, gar and paddlefish circling under rootbaskets of full pines sunken twenty fathoms deep.
[Flash 9 is required to listen to audio.]
Two Man Gentlemen Band - Dippin’ Sauce
If my Thanksgiving weekend in east Tennessee had any theme song, courtesy of my brother-in-law, this would have to be it.
now darlins open wide and also happy thanksgiving weekend imaginary constructs -mumblelard
This’m ain’t no kin to me ‘tall, yet I’d share rations. I long fear he’s run afoul of some wayward foolishness though, perhaps needs a bit in the stoney lonesome.
If you’ve owned a car for awhile, chances are you’ve locked your keys inside. You can pay to have a professional break into your car for you, or you can just learn how to do it yourself to save both time and money. (Lifehacker)
Anything key-regulated is pretty much stapled or buckleshut. Shoot me quadruple redundancy with a roaming security force and I’ll face a challenge.
time dilation
