generallyalright
GenerallyAlright
generallyalright
May 5
5

I was about to be all “TEN VINEGARS???” but then I realized I have eight and should probably shut up. Read more

May 3
4

I once listened to arguments about whether a witness had sufficient expertise to testify that if a truck’s breaks are defective, it might have trouble stopping.

Apr 22
3

I live in a harsh climate (in several senses; I live in Minnesota), and petroleum jelly is great for chapped lips.  You can get it in a tiny portable size and use in place of Chapstick.

Mar 26
5

“Ahgren will remain a rich person who takes a chunk of his money directly from people who are poorer than him.” I mean... most people are rich to at least someone else, and unless you’re below the national income average then any time you do anything in business, you’re (on average)“taking money from people who are Read more

Mar 25
7

People also need to weigh the hidden costs of moving to states like Texas. Texas is still experiencing power outages. People have died as a result of this free market experiment with utilities. On top of this, the Republican leadership is trying to blame this crisis on renewable energy.
Read more

Mar 25
3

I think Claire should do an interview or Q & A with laurelnev’s dad.

Mar 25
4

Dad was an International Food Ingredient Marketer, and for most of my life, he worked for a chicken products manufacturer. There are various “grades” of product within any category, and that includes stock or broth. Their company manufactured dehydrated chicken BROTH of various grades. I had Herb Ox bullion cubes in Read more

Mar 24
4

“Bone broth” went commercial because that’s the term paleo adherents invented for it as part of their dumb origin story. It started to become a marketing label once paleo went mainstream, and stopped just being a way for gender-anxious dudes to go on a weight-loss diet while assuring themselves they weren’t a bunch of Read more

Mar 24
1

I think “base” is the right term for it, and my favorite approach!

Mar 24
6

Back in the days when I was a prep cook, our chicken “base” was a broth/stock combo. Read more