High or low pressure setting?

Same. I got crazy brains and this dude makes me look normal about words.

Found the letter writer

I really wanted to travel back in time and punch this motherfucker in the mouth. If you're going to be a racist piece of shit, own it, don't blame it on us middle states.

It’s because capitalism working is a fucking myth.

That’s a good length for everyday but awfully long for running shorts.

Do not ruin this for me dude

That’s too bad because I love male bodies.

I did a lot of really dumb shit as a little kid and slightly less dumb shit as an adult. I’m pretty clumsy so my legs are perpetually bruised and/or cut up; I gashed up my knee on the edge of my husband’s folding keyboard and regularly cut/bruise myself on our wooden bed frame.

Jfc why do we have so many similar stupid injuries? I was under 4 years old and wanted to know what happens when you touch a lightbulb that’s on. Turns out the answer is 2nd degree burns.

God, it’s true. I was somewhere between 8 and 11 and had successfully ridden my bike with no hands and my eyes closed several times, and was trying it again.

It’s a smart practice for the reason you mentioned. I’m a lazy person and rarely downshift when coming to a stop, but in the winter I switch to always downshifting. It’s also worth noting that in many (most?) places, taking it out of gear while moving is illegal. IDK how you'd actually get busted for it, but it's on a…

Same, if I’m cooking food I just cut the meat last and wash it afterward. It’s an end grain hardwood board, it’s pretty much sanitized once it’s dry. Washing it is probably overkill but it's an easy precaution to take, so I do it.

I think by recommending clean surfaces and utensils, they’re trying to get your average home cook closer to sanitization. Most people are pretty lax about isolation because proper cooking provides a really good buffer for so-so contamination, so they forget they need to be more careful when they're dealing with raw…

Because it’s an end grain hardwood board, it’s antibacterial on its own. As soon as it’s dried, it’s clean because the grain pulls the moisture out of the surface, killing any bacteria on the surface, and draws anything else into the board where it also dies.

Pour one out for Heihachi and Jet :'(

It doesn’t seem as common in Tokyo and Okinawa, at least. There are still smoking rooms, but that’s because it’s banned on the street in Tokyo. I was in Japan for 11 days just a couple weeks ago and I don’t think I saw as many people smoking as I would at home in the States, even in Okinawa. Granted, it might be more…

God I fuckin love cheese

IDK about you but I don't even wipe down my board between different veg, much less clean it. The only time I actually wash it is after raw meat, otherwise it gets a damp cloth wipe down. If I were cutting a petri dish cheese, I'd probably sanitize it beforehand or at least wash it.

My husband transferred his GI Bill to me and it covers 36mos or some terribly low dollar amount per credit hour if you’re not pursuing a degree. This isn’t going to cover a 4 year degree, obviously. We’re fortunate to be able to cover the rest, but I can see enlisted people and especially those with children having to…