When you get to a certain age, you think you’ve seen and done it all. Whether we’re talking professionally, romantically, or culinarily, by your mid-fifties, any real surprises are few, and far between, and this is particularly true when it comes to egg recipes. What can you possibly do with eggs that you haven’t already done many times over? Well, these Turkish eggs, that’s what.
If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
It is an interesting visual correlation. Found at the creepy subreddit, where the discussion thread is mostly about people getting lost after going into caves. I can sympathize with the latter, having had a personal disorientation and panic attack after entering a safe commercially-operated mine in the U.P. to harvest copper minerals.
Addendum: "Unspookified" by Kniffler's observations in the comments.
Invalid comparison because Mezzetta was not included.
Mezzetta is the best jarred sauce.
Overwhelmed with the sheer number of pasta sauces at the grocery store? Wondering which one is truly the best? The Simply team has you covered! We tested some of the top brands, and we're excited to share our favorites with you!
I couldn’t be more proud that I made this apple cider caramel sauce! I’ve always been intimidated by making caramel and candy but when I saw this recipe for apple cider caramel sauce on Saving Room for Dessert, I couldn’t resist trying. I am so glad I did! I was surprised that it was fairly easy to make and the taste is incredible. We all really loved the nice apple flavor to this caramel and it tastes absolutely WONDERFUL on vanilla bean ice cream!!!
Boil the apple cider, stirring occasionally, in a heavy-bottomed sauce pan over medium-high heat until reduced to 1/4 cup, about 10-15 minutes. Keep an eye on the cider so it doesn’t boil over.
Once the apple cider has reduced turn the temperature to low, add the cream, cinnamon, nutmeg and salt to the saucepan. Warm, stirring occasionally, over low heat while preparing the sugar syrup mixture.
Pour the water in another heavy-bottomed saucepan. CAREFULLY pour the sugar into the center of the pot taking care to keep the granules away from the sides of the saucepan. Don’t stir the mixture. Immediately cover with a lid and bring the mixture to a boil over high heat. Uncover and insert a candy thermometer and continue to boil until the mixture is thick, light golden brown in color, and registers 300 degrees. This will take about 10-15 minutes.
Reduce the heat to medium and continue cooking until the sugar is a deep amber in color, almost begins to smoke and registers 350 degrees. Remove from heat.
Carefully add 1/4 of the warm cream mixture to the sugar mixture. The mixture will spit & bubble. Allow the mixture to settle down then add the remaining cream mixture; whisk until well combined and smooth. Add the butter and whisk until melted and combined.
Transfer the caramel sauce to a heat-safe container, allow to cool until just warm and serve. The caramel sauce can be stored covered and refrigerated for up to 1 month. Reheat in the microwave at 50% power. Enjoy!
Apple Cider Caramel Sauce
2 cups apple cider
1 cup heavy cream
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1 cup water
2 cups white sugar
2 tbsp unsalted butter, cold
Boil the apple cider, stirring occasionally, in a heavy-bottomed sauce pan over medium-high heat until reduced to 1/4 cup, about 10-15 minutes. Keep an eye on the cider so it doesn't boil over.
Once the apple cider has reduced turn the temperature to low, add the cream, cinnamon, nutmeg and salt to the saucepan. Warm, stirring occasionally, over low heat while preparing the sugar syrup mixture.
Pour 1 cup of water in another heavy-bottomed saucepan. CAREFULLY pour the sugar into the center of the pot taking care to keep the granules away from the sides of the saucepan. Don't stir the mixture. Immediately cover with a lid and bring the mixture to a boil over high heat.
Uncover and insert a candy thermometer and continue to boil until the mixture is thick, light golden brown in color, and registers 300 degrees. This will take about 10-15 minutes.
Reduce the heat to medium and continue cooking until the sugar is a deep amber in color, almost begins to smoke and registers 350 degrees. Remove from heat.
Carefully add 1/4 of the warm cream mixture to the sugar mixture. The mixture will spit & bubble. Allow the mixture to settle down then add the remaining cream mixture; whisk until well combined and smooth. Add the butter and whisk until melted and combined.
Transfer the caramel sauce to a heat-safe container, allow to cool until just warm and serve. The caramel sauce can be stored covered and refrigerated for up to 1 month.
This ice cream shop provides much needed treatment.
Come in for a cheat day, but don’t cheat yourself. When a down-on-his-luck CrossFitter comes in to break his fast with an ice cream treat, the artisan scoopers JP and Gabbie give him the treatment he really needs. For this isn’t any regular old ice cream shop from back home; they do things a little differently here.
Lost, adrift from his workout community after injuring his knee, their customer is about to embark on a flavor journey that will set his life back on his destined path. Because sometimes all you need is a single scoop in the right direction.
Watch out for more episodes of Ice Cream Therapy and enjoy the many concoctions served up to you by JP and Gabbie. Who needs therapy when you’ve got ice cream?
Gold medal finish for the 25-year-old Member of Parliament
We’ve all heard at length how millennials are the scourge of the earth and will be the cause of society’s downfall:
MILLENNIALS ARE KILLING GROCERY STORES!
MILLENNIALS ARE KILLING THE CANNED TUNA INDUSTRY!
MILLENNIALS ARE KILLING GOLF!
MILLENNIALS ARE KILLING SEX IN PARKS!
MILLENNIALS ARE KILLING PANTS!
But consider, for a moment, that it’s not millennials who are ruining the planet, because the planet’s fate was pretty much signed, sealed, and delivered by the generation who plundered the economy and the environment: baby boomers. And at this point, younger generations that have inherited the various messes created by generations before them have become so fed up with being blamed for trivial bullshit and mislabeled as “lazy” and “entitled”, they’ve created the perfect, all-encompassing response: “Ok boomer.”
This word pairing delivers everything you could want in a retort. It’s succinct, it’s usable in any situation, it’s dismissive, and it’s meme-worthy. Some extra butthurt boomers have even go so far as to say that “ok boomer” is a SLUR.
Which is a statement I’ll let the great John Mulaney handle:
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And now, gloriously, “ok boomer” has even made its way into the political sphere.
Chlöe Swarbrick, a Member of Parliament in New Zealand, delivered a speech on climate change and the critical necessity of more aggressive policy to help combat it. She was less than a minute into her speech when another MP (off-camera) threw out some sort of indiscernible heckle, to which Swarbrick swiftly replied, “ok boomer” and carried on.
Of course her retort was criticized afterwards, but don’t worry — she had the perfect response for her critics, too.
Today I have learnt that responding succinctly and in perfect jest to somebody heckling you about *your age* as you...
Although she’s a famous comedian herself, Tig Notaro has a very special and unique ability: she doesn’t recognize celebrities. Whether they’re a professional athlete, a famous sportscaster, or an award-winning actor, for Tig... well... it’s just not ringing a bell.
It’s hard to imagine anyone today being unfamiliar with Lena Headey. Her stunning performance as the incredibly fierce, cruel, and complex Queen Mother-turned-Queen Cersei Lannister in HBO’s Game of Thrones captivated and shocked millions around the globe; the show ended in early 2019, but her legacy as one of the greatest villains in television history remains. Lena Headey isn’t just the one-time sovereign of the Seven Kingdoms, though. She’s basically Queen of Anything Epic and High Intensity — long may she reign. From dark, gritty films like 300, Dredd, and The Purge, to exciting fantasies like Pride and Prejudice and Zombies, The Jungle Book, and The Brothers Grimm, to thrillers like Ripley’s Game, Thumper, and Terminator: The Sarah Connor Chronicles — if it calls for a leading woman who’s badass, elegant, or both, it calls for Lena Headey. And she doesn’t just play one on TV, she’s a powerful force in real life, too, and unlike some of the characters she portrays, it’s always for the greater good. Lena is a notable activist and advocate for animal rights, LGBT rights, aid for migrants and refugees, and has been involved with organizations like NOH8, International Rescue Committee, and Alzheimer’s Research UK.
She’s played every kind of fierce, badass hero and villain in both movies and television for which she has received countless awards and nominations, and she has been the voice and face of charities and causes around the world. Truly, Lena Headey is a celebrity who needs no introduction. Unless you’re Tig Notaro, who needs a few pretty heavy-handed hints and the help of Alexa. But who knows if that’s even enough to help her piece this puzzle together, since Tig really does live under a rock.
CREDITS
Starring: Tig Notaro & Lena Headey
Executive Producer: Tig Notaro Executive Producer: Stephanie Allynne Executive Producer: Thomas Ouellette Executive Producer: Hunter Seidman Executive Producer: Rowan Wheeler Executive Producer: Mike Farah Executive Producer: Brian Toombs Executive Producer: Chris Bruss Supervising Producer: Keishla Rivera-Estrada Line Producer: Charles Forsgren Director: Riki Lindhome
Head Writer: Thomas Ouellette Writer: Alana Johnson Writer: Mike Phirman
AP: Maisie Hooper Stage Manager: Mazzin Chaudhari Production MGR: Kourtney Gleason Production Coordinator: Maxwell Hamilton Director of Photography: Scott Smith B Camera Operator: Cale Nichols C Camera Operator: Joe Gunawan D Camera Operator: Keith Jeffries 1st AC: Sam Kim 2nd AC: Kelsey Juddo Gaffer: James King Key Grip: Justin Doescher Production Designer: Ellie del Campo Set Decorator: Samantha Corona Set Dresser: Ionut Popescu Tig Notaro’s Make-up/Hair: Stephanie Daniel Make-up: Brenna Haukendahl Costume Designer: Christopher Thompson Sound Mixer: Alex Dawson Set PA: Meghan Sullivan
A passenger in a car on Highway 99 had a terrifying Saturday morning when her leg was impaled by a large metal bar that apparently fell off a big rig in front of her, officials said.
Massimo Cantini Parrini | Costume for ‘Tale of Tales’ | c. 2015⠀
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This regal crimson and black gown was worn by Selma Hayek in her portrayal of the Queen of Longtrellis who turns to necromancy and consumes a dragon heart in her violent quest for a child. ⠀
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(📸: @tirellicostumi)⠀
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#13daysofhalloween #fashion #halloween #taleoftales #selmahayek #movie #film #filmcostume #red #art #style #design #queen #mode #moda #tirellicostumi #MassimoCantiniParrini https://www.instagram.com/p/B4SbRJ0gvRl/?igshid=vakmyop3aegk
The images are "before and after" photos of the "El Castillo" step-pyramid at Chichen Itza.
The lower photo reveals the incredible workmanship and brings to mind the probably decades of human labor required to create this magnificent structure. The upper photo shows how the natural world "reclaimed" the pyramid during a thousand years of rampant growth, giving just a hint of what can be accomplished given enough time. Extend that to tens of thousands of years, or hundreds, and wonder how much of the "anthropocene" will be detectable in our planet's future.
The Onagadori (Japanese: 尾長鶏, "long-tailed chicken") is a historic Japanese breed of chicken, characterised by an exceptionally long tail. It was bred in the seventeenth century in Kōchi Prefecture, on Shikoku island in southern Japan, and was designated a Japanese National Natural Treasure in 1952. It is one of the ancestors of the German Phoenix breed.
The principal characteristic of the Onagadori is its exceptionally long tail, which exceeds 1.5 metres, and has been known to reach 12 m. The tail consists of about 16–18 feathers, which under the right conditions never moult, and grow rapidly, gaining some 0.7–1.3 m per year.
>>> Based on both Media & Democrat Crazed and Irrational Hostility, we will no longer consider Trump National Doral, Miami, as the Host Site for the G-7 in 2020
Exactly! Only crazed and irrationally hostile people would point out how constitutionally illegal this
He said his administration will begin the search for another site immediately.
Authorities in Southern California say a supporter of Donald Trump was arrested after spraying bear repellent on a small crowd protesting the president at the Santa Monica Pier.
A new rule, finalized today, would reduce the number of government food safety inspectors in pork plants by 40 percent and remove most of the remaining inspectors from production lines. In their place, a smaller number of company employees — who are not required to receive any training — would conduct the “sorting” tasks that the U.S. Department of Agriculture (USDA) previously referred to as “inspection.” The rule would also allow companies to design their own microbiological testing programs to measure food safety rather than requiring companies to meet the same standard.
Equally alarming, the new rule would remove all line speed limits in the plants, allowing companies to speed up their lines with abandon. With fewer government inspectors on the slaughter lines, there would be fewer trained workers watching out for consumer safety. Faster line speeds would make it harder for the limited number of remaining meat inspectors and plant workers to do their jobs...
It’s not only consumers of meat who would pay a price for this misguided and dangerous new rule. There are more than 90,000 pork slaughterhouse workers whose health and limbs are already at risk under the current line speed limit of 1,106 hogs per hour. Pork slaughterhouse workers will tell you that they can barely keep up with current line speeds. They work in noisy, slippery workplaces with large knives, hooks and bandsaws, making tens of thousands of forceful repetitive motions on each and every shift to cut and break down the hogs.
The USDA is ignoring three decades of studies indicating that faster line speeds and the forceful nature of the work in meatpacking plants are the root causes of a staggeringly high rate of work-related injuries and illnesses.
Shepard Smith, whose newscast on Fox News Channel seemed increasingly an outlier on a network dominated by supporters of President Donald Trump, abruptly quit after signing off his final newscast Friday.
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