One of my favorite stories to tell about my brother when he was a toddler involved a family wedding reception. He went from woman to woman on the dance floor and asked to be picked up, “danced” with them for a bit, then squirmed to get down. Then to the next woman, and the next, working his way through the whole guest…

I’ve been watching a couple of Youtubers play it and it’s been hilarious. They’re only a little way into it so far though so I know there’s still plenty more to learn and figure out going forward. I have a pretty good feeling their sanity level will be low at the end though. Just a hunch.

Not just that, but a Ron Perlman acting in a language he didn’t even speak!

I’m not usually big on breakfast sandwiches but I came across a recipe for one that turned out aMAZing. It was recommended to use english muffins, which did work, but any preferred breads (toasted) are acceptable. It involves fried egg, crispy bacon, slices of avocado, and this “salad” mix involving baby greens,…

Torrid has really improved in the last few years. I hated them 10ish years ago even though they were where I was “supposed” to be happy shopping, and now I’d say half of my wardrobe is from there, if not more.

I’m pretty sure Phoenix in Quills is why I have lewd thoughts about priests now. I am regularly glad I was not raised Catholic otherwise it would be disastrous.

I just got embarrasingly excited to see Ioan Gruffudd’s name here. Some of those projects were awful but he wore those period costumes so well...

Dear Sweatin’, I’m not sure if this anecdotal story will help you or not but here it is anyway.

As a dough it’s pretty strange. In my experiences, which are plentiful (it’s my go-to for homemade pizza), the consistency of the dough is entirely dependent on how warm the water is when you add it. Too warm and it becomes extra wet and sticky, tearing apart but not spreading when you’re trying to press it out on the…

Those crusts really are awful. These aren’t too bad, honestly, but adding in things for flavor helps a lot. And even then the crust isn’t going to be the centerpiece of your pizza.

It’s my go-to for “homemade” pizza crust. Quick and easy. The difficult part that I’ve discovered is figuring out the proper temperature of the water. Too warm or too cool completely changes the texture and can affect how good the final product is. If you do give it a go, I also recommend being flexible with the…

We use the pizza crust regularly if we make our own pizzas instead of going with frozen. I like how simple they are to use, and how you can fiddle with them a bit, but it is a VERY finicky dough, and we tend to not follow the instructions fully beyond amount of water and the oven temperature -- pre-bake for about 8-10…

Background: I was a socially awkward, repressed 18 year old away from home for the first time, attending an all-women’s college on the east coast. My roommate was out for the weekend and would get on to me about not answering the dorm room phone, even though it was always for her and never for me.

Excuse you, we are trying to keep them there arabesques out of this country, not put them on our missiles.

Thank you! That’s a great correction to have.

That is really great to hear. I’d heard something about it a few years ago, and I guess never did a deeper dive to verify. Thanks for the correction, I appreciate that!

Really? That is fantastic. I wasn’t sweating it yet since I’m still a ways out on it, but that’s definitely good news. Thank you for clarifying that.

There’s a handful of us who are really into it, but not many.

He’s notoriously tight-fisted about his money so nickel slots makes perfect sense IMO.

Did you get it close at least? I’m definitely down to do some trial and error. That sounds so good right now -- my go to is the filet medallions with rice pilaf. Their Caeser is delicious.