What do you use? Over the last few years my skin has gotten worse to the point where at times I have huge batches of dry skin on my palms and legs. 

I mean, seriously. Just look at the propeller! 

So at hotel bar margins, that’s only a couple of cases of plonk, no?

I would say Bamba is more of a puff than a crunchy Cheeto, but denser than a cheese puff. Kinda like stale but still crunchy Pirate Booty. Dense enough where if cheese flavored it would be the greatest snack ever, but alas, it tastes like mild peanut butter.

Corn has such a dominant flavor that I wouldn’t want in a whole lot else enough to make a stock out of.  

WTF is “corn stock”? I mean, I’m sure it’s a thing, but eww...

I clicked to see if Morrissey was actually a Charlie Sheen.

I clicked to see if Morrissey was actually a Charlie Sheen.

The Crane brothers are dating again

Get yourself over to New Haven, CT and have a mashed potato pie

Yes, you can mark the passage of time by the dust collecting on the leaves.

There’s a difference?

I want this piece of meat right now

you missed one, brussel-freakin-sprouts:

I guess I hadn’t been staring at the sun long enough

I wish the cuts were made to look more like the A zoomed in detail of the prior scene.

I wouldn’t go that far. I don’t have any deductible and my insurance kicks ass except for dental, and braces would totally make HSA make sense for me, but I don’t think there’s any way I could weasel my way in after reading the rules.

It’s your employer that gets to keep the money, not a bank or insurance company.

That’s a recipe for some pretty bad pain which I know too well: reaching into the drawer and getting cut on the saw edge of a foil/wrap/parchment box.

mrsgoodbeer could not have taken a worse picture of my latkes, but you get the point

So the grated potatoes go into a little acidulated water where they are rinsed of their starch. They’re removed from that water and squeezed dry while the starch is left to settle out of the water. About a half hour later you can pour the water off the starch and proceed.