Was going to say that most gyms I’ve been to seem to have either on line forums for members or bulletin board for people looking for climbing partners. And I’ve also found that boulderers tend not to do routes and vice versa, so hanging out in the bouldering area never really worked for me.

I still think the best recipe is from the folks at Modernist Cuisine (here). 240 g of macaroni, boiled al dente. Combine 265 g milk with 11 g sodium citrate, then add in 285 g cheese. Will not break or get grainy because sodium citrate is a much, much better emulsifier than bechamel (even with mustard).

FWIW, also in stock at the Lego store, which earns you some Lego VIP points and gets you a free little dragster too...

FWIW, also in stock at the Lego store, which earns you some Lego VIP points and gets you a free little dragster…

May I introduce you to the butter boat? Works wonders for keeping butter tasting fine and staying spreadable on the counter (for more than two days, although I do use salted butter).

Interesting. But as most people are not experts at determining whether a particular piece of stuff in their mailbox has correct postage (or valid bulk mail permits, whatever), seems like an odd basis for liability. I’ll stick with my current policy, which is 3rd class mail gets pitched, regardless of who it is…

You might check with your local neighborhood listserv or whatever—if it is happening to you, might be happening to others. In which case you might be able to instigate a group complaint that has less chance of rolling back to bite you personally.

...it’s not illegal to personally forward mail to the correct address as long as the mail has proper postage...

If you want to up your game on how they look, you can also look at tea-staining them... See, e.g., https://www.saveur.com/article/Recipes/chinese-tea-eggs

FWIW, I actually remember commenting in the Gina Trapani days of LH.

But I was offering a different perspective precisely for the purpose of demonstrating that there may be other perspectives, not writing an article broadly titled “How to Actually Use Your Reusable Grocery Bags.”

There’s plenty of people I see everyday in the grocery store—the majority of them, in fact—that seem to have a problem using them.

When your article is titled “How to Actually Use Your Reusable Grocery Bags,” it might not be self-evident that you’ve decided to address a very narrow problem, as opposed to writing from a narrow perspective.

This is a pretty eat-out-a-lot-and-shop-for-two kind of solution that strikes me as a narrow perspective. I do weekly shopping for a family, we rarely eat out, and I’m a scratch cook that tends to buy staples when they are on sale. So I’m guessing my grocery cart looks a lot different than yours. My seven re-usable…

For U.S. pizza, my brain recognizes Chicago style and New York style. I also recognize Neopolitan style, which kind of sounds to me like what New Haven is claiming as their own (but for the whole “mozzarella is a topping” schtick). I’d say some of D.C.’s better pizza places—All Purpose, Pupatella—are pretty classic…

You get a star for the Escape from New York and Dischord references. I think we can legit claim “mumbo sauce,” but that is basically part of the black culture in DC, so you have that covered already.

I hate duck sauce too. First thing I do when the Chinese delivery arrives is dig through the packets and pitch all the orange ones. ;)

Since 1955?

Not Cottage Inn? Guess they cut rectangular pizza into square pizzas. But I still dream about their spicy Mediterranean pizzas...

Red’s Savoy claims to have been making ‘Sota Style pizza since 1965. Here in the DC area—where, notably, we do not claim a regional style of pizza—we’ve had Ledo’s, which has cut its shitty pizza (I say this because, notwithstanding enjoying it as a kid, last time I had one it was hideously greasy and nasty tasting to…

I’m not sure if there’s a difference between a crumble and a crisp, but I had to recently do a make-up pseudo Thanksgiving dinner and did an Apple Crisp... It was delicious and dead easy. I use 6 large Golden Delicious apples, peeled & sliced. I mix the slices in a bowl with 1/4 C sugar, probably 1T cinnamon and 1T…