Cersei is an anti-vaxxer who is betting on herd immunity

Odd. I’ve been doing this for years and have never had this issue. 

I clip my nails over a toilet. It’s a big open space so even if they do fly they stay in the bowl and when it’s done you just flush. My wife hates it.

Lou Williams deserves two MORE girlfriends after this. 

I don’t have as much experience with leather sneakers, but on leather dress shoes and the like if you’re diligent about it, it comes darned close to eliminating it, and certainly limits it. It also dramatically reduces toe spring and increases the longevity of the uppers. 

Or just put in wooden shoe trees right after you take them off. 

Lots of denim folks are doing what they call “lifters cuts.” They aren’t really for lifters, but they’re much more relaxed in the top block and down to the knee, with the taper starting there. They’re super comfortable and mesh with the modern fit. The best “entry level” version of these is the Japan Blue JB0601. 

I disagree! I feel like almost every place under-seasons fries. 

The Leftovers!

This is awful.

Can confirm: when I started getting back into running last year I gave myself a nasty case of plantar fasciitis that took forever to go away. Back after it now and running more than ever, but PF is terrible. I can trace it to one specific day when, after a history of doing 2-3 mile runs, I still felt good and decided…

On The Flagrant Ones yesterday, Hayes Davenport noted he ran the numbers in like 2009 and at the time, Corey Brewer had the lowest BMI in the league. I cannot imagine that is not still true. 

This:

It’s almost like the root vegetables can be kept in a root cellar!

Otherwise pound sound. Volcanic sand, though, because WOW is Icelandic.

Not since his shoulder injury he isn’t. His MVP caliber season is down the tubes lately. 

You’re right, I was mainly saying this isn’t an insane practice at all. Just a weird one. Though I bet a heated through hot dog that’s a little crisped up is tasty.

This is a pretty accepted way for cooking sausage, actually.

My practice has always been that I have two jars. I pour everything out of the pan into the first jar and when it gets moderately full, I wash the fat. It gets heated to a boil with a fair amount more water than fat, and the pot gets tossed in the fridge. The fat floats to the top and all the crud falls to the bottom.…

Get yourself a Blade Bank. I bought this one years ago and have not filled it: