If you’re a Sox fan, why on earth would you willingly listen to EEI tonight? I’d rather nail my testicles to the floor than listen to those yaboos (or Felger and Mazz on 98.5) tell me how miserable I should be.

Viennese cinnamon, of course! 

What about the whole cassia/ceylon thing?

The AC has quit, you must CP it

Haha--I knew what chair you were referring to, even without clicking on the link.

Oh my! This sounds delicious!

“No kids - I have a condition.”

Home is whenever I’m with you.

Christ guys, are you trying to hand West Virginia and Arkansas to Trump!?

There aren’t enough bones to french a beef tongue.

One super simple thing that makes a big difference in clumpiness is, after you dump the rice in the boiling water, DON’T stir it. At all. Just let it simmer away. Rice is weird to cook though. I am great with some kinds and absolutely ruin others, so I feel your pain.

Because “pumpkin” isn’t a regulated term, they can get away with a fair amount with labeling, but I just added an update that should clarify things a bit.

Sadly, he had no idea what to do when he reached third base

in memoriam, all flags will be flown at half mast\half lemonade.

That was my biggest worry after my extractions, sorry to hear it happened to you.

This election is America’s choice between electing your mother or electing your rich stepdad/mom’s boyfriend. You hate your stepdad and you know he’s an idiot, but you hate your mom for having sex with him and you’ve been blaming her for his actions for so long that you’re afraid to admit you might have been…

Confectioner’s sugar has always been a mix of sugar processed into a powder finer than superfine sugar and a starch (usually corn). The cornstarch not only prevents clumping but also allows it to serve as a thickener/drying agent. If you use straight sugar when making something like a marshmallow it would never set…

grilled is the usual, but it actually makes a great cebiche

Clearly you’re a fan of more well-done, American-style scrambled eggs, with solid curds that holds their shape; that’s usually my go-to as well.

AVOCADOS