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At first I thought it was FHQWHGADS.
I think of it being like how a pro golfer does like a dozen things in the split second it takes them to swing a gold club, and they all have to be perfectly coordinated, but they really don’t think of each and every little movement in sequence as it happens.
10·6 days agoNot selling me anything,
EAT MORE RADISHES
The cassowary was the only thing in the zoo that Steve Irwin seemed a little bit scared of. There’s an episode where the cassowary got loose and he immediately stopped joking around and told all the keepers to go get the shields to corral it back into its pen. I wouldn’t dream of fucking around with a cassowary.
Fuck that, I’ve been in close proximity to ostriches and emus and they one hundred percent seem like dinosaurs.
But that’s not a convincing proof.
Honest question: Why is open carry forbidden, but concealed carry can be okay in certain contexts? The idea of being coy about whether or not one has a gun seems more alarming than somebody unquestionably having a gun that everyone can see. Not brandishing it, but rather just being honest and open with everyone about the idea that you’re carrying a gun seems less upsetting to me than the unanswered question of who might possibly have a hidden gun on them if they had that special kind of feeling when they woke up this morning.
3·28 days agoThanks to the Romans, we also have super messy units for length
But we can still blame the English for the furlong.
It would be needlessly expensive, but…
I’d say I have a fairly medium-grade routine.
I hand grind whole beans. Not even super-special premium beans, most likely just the huge bag of Kirkland whole beans. Maybe not even ground same-day, quite possibly ground and then put into a ball jar ahead of time. They are hand-ground, though, with a grinder that is adjusted to a high level of coarseness.
The grounds are measured into a French press. I use a digital kitchen scale so that it’s always the same amount. I use a kettle to get the water to 200F. Pour over the grounds until they’re soaked. Slosh them around a bit for thirty seconds. Pour in the rest of the water up to the fill line on the French press. Set a timer for four minutes. Press down the plunger and pour into a mug, plus a glass bottle for the excess. That’s it. Yes, it’s particular, but I am pretty sure it’s not an ultra-premium process. I’ve had better coffee in a decent hotel. The main thing is exactly measuring what I’m doing, so I get consistent results.
I had my mom and sister over and they complimented my coffee. I didn’t make a big deal about it and thanked them.
The next morning, my sister is up before me. I come out to the dining room and she’s pouring coffee from the press. Suddenly she goes “Oooh! This coffee is strong! Too strong! I’ll have to water it down!”
I ask, “Well how much grounds did you use?”
“Oh, I don’t know, I just eyeballed it.”
“How long did you let it brew?”
“Oh, I don’t know. It’s been a while. It’s still in the press.”
Well, yes, that would possibly result in an unpredictable result. This is why I have a hard time vacationing with my family.
What a terrible day to have eyes.
Fun fact!
The lances in A Knight’s Tale were made of balsa wood and filled with dry pasta so that when they shattered there would be a more dramatic explosion of splinters going every which way.