I assumed she was playing the younger version of the Reverend Mother of Sietch Tabr. IIRC, and it’s been a bit, when Jessica undergoes the Spice Agony and accepts the older woman’s memories, Jessica sees her in her mind as a younger woman. The Googles tells me her name is Ramallo.

It’s easy: you’re using chili instead of chile. Come to New Mexico, find a mom-and-pop restaurant, and order some green chile cheese fries (red in a pinch). Then you will realize how to do it right.

Neutral: My best friend from high school wants to be buried in his 1968 Chevy truck, and I’m the one in charge of making that happen. Like, I have the title in my possession and everything. So ... yay me?

Hang on. TWO different people looking for the Lost Dutchman Mine ended up headless in the Arizona desert? No thanks.

Sabrage didn’t make the list. I’m disappointed.

When I tried the new Kraft, the noodles were splitting in half. I changed to Annies.

I heard a great conspiracy theory once that New Coke was a ploy to hide Coke changing from sugar to corn syrup. Once they went back to original Coke, people wouldn't notice the sugar change.

It looks like an early, bad episode of Babylon 5.

Kina Lilet is no longer available, but Cocchi Americano is a viable alternate. Also, Gordon’s in the 60's was strong than it is now, so invest in a decent, dry 90- or 100-proof gin for the full effect.

I’m a big guy and I just bought a 2021 GMC Canyon diesel for right around $50K. Plenty of interior room, functional bed, and I get ~28 mpg.

“Two possibilities exist: either we are alone in the Universe or we are not. Both are equally terrifying.” ― Arthur C. Clarke.

No Old Fashioned? This list is broken.

I knew I was an adult when I had life insurance, a mortgage, and a 401(k). A few weeks after buying my house was when it hit me: wow, I’m a grown-up now.

Two, fifty. I don’t see a difference, nerd.

That Dodge, though. *chefs kiss*

Then why not salt the sauce instead of the water?

Then what’s the point of salting water.

No, my pasta tastes like pasta. If I wanted to eat something salty, I’d just eat some salt.

It’s interesting that I have one reply saying pasta from salty water won’t taste like salt, and another saying if the water’s not salty the pasta will be bland.

I don’t know about “wrong,” but when cooking pasta I use way less water than called for (as little as 3 cups per pound for cacio e pepe) and I never salt it. Salting pasta water only gives you salty-tasting pasta (comments about appreciably altering the boiling point are bunk) and using less water makes for starchier…