Agreed.  Boneless/skinless thighs are still WAY better than any form of chicken breast.

Exactly. Chicken breasts are just OK in some dishes.

They should take a tip from the vegetable industry: Rejects go to a different line of products.

Start off trying to make skin on, boneless products, but do it quickly. If the skin gets mangled, then reject it to the next line over that does boneless skinless products. If it gets mangled there, it gets rejected to the…

Screw that, I can’t wait to retire!

Are you unfamiliar with Credit Karma?  It’s not a credit card company, but it does offer a free credit score like credit cards do. 

This was a triumph...

I am also a fork lifter, not a forklifter.

This is why you’ll find I comment more on Claire Lower’s articles than Beth Skwarecki’s.

Like so many other things in the world, I don’t think it’s that younger parents are terrible, it’s that the internet has let the whole world see a slice of the terribleness. Those terrible parents were there with older generations, too, we just couldn’t see them.

Communications technology has shaken our understanding…

I really like the idea of using it as a teaching moment.

I despise the fact that Huck Finn is constantly proposed to be (and is, in some dark places) banned because it depicts racism. The fact is, though, that the book actually points out the absurdity of racism. Just like in song and film, the use of the N-word is…

I get medicine shipped from my pharmacy every three months.  It’s so incredibly simple.

State lines don’t matter because SCOTUS has clearly ruled that the Commerce Clause applies to items that have only been in a single state.

Butter, mayo or some other layer of fat is vital to the construction of many sandwiches for a very good (and scientific) reason: It seals moisture away from the bread so that it doesn’t get soggy.

Whether your preference is butter or mayo is personal, but not the fact that some (most?) sandwiches absolutely need that…

Huh.  Never seen or heard of those.  Had to look up belted galloway.

I just want to say that Dr. Bronner’s soaps are awesome.  I use their regular ol’ liquid castille soap to refill foaming handsoap dispensers.  Put a half inch of soap in and fill it the rest of the way with water and you’ve got real foaming soap (not detergent) that will really clean your hands. 

They’re the most common beef cattle around here. They carry a LOT of meat on ‘em for being such a moderate size overall, and they do well just about everywhere. Very hardy.

I thought they had pretty much taken over the beef industry. What kind of beef do they raise in Florida? Brahman?

I live just outside of Dallas and I go by a ranch that runs a huge herd of Red Brangus. They’re good looking cattle and the bulls are intimidating looking.

I think the breed matters much more to the ranchers than to the consumers of beef. Texas Longhorns do great in the Texas heat, but they don’t have a lot of meat on…

My GF thinks they’re cute, too. Always needing to have their bangs cut...

She also likes Longhorn cattle.

Wait, maybe there’s something Freudian going on there...  Nah, sometimes a horn is just a horn, right?

If you want to live dangerously, turn the overflow cover so that the hole is pointing down. This will allow you to fill your tub to the brim (or even overflow it, hence the “living dangerously” warning).

I use a sponge. It’s like magic. No need for abrasives at all.

Unless you already have coke laying around, I’d start with vinegar.  That’s something we all have on hand for cleaning, and it’s so effective here.

I don’t think “everyone” can learn. There is a LOT that goes in to sharpening knives.

If you’re a knife enthusiast, it’s fun to learn about the angles and stones needed to sharpen different knives properly.  But it’s a lot to learn.  Even if you just want to keep the same blade geometry as the knife maker used…