I’ve had this. It falls into that uncanny valley of "deeply unsatisfying but I'll eat it at a potluck."

That 1867 recipe is suspiciously close to what my family has always called ambrosia salad, and this is the first time I’ve seen it referred to as ambrosia by anyone else. I mentioned it in the comments once, and one of Lifehacker’s food writers (likely Claire, possibly someone else) said “that sounds acceptable but…

I’ve always had a hard time getting into giallo, but I've seen and enjoyed a couple of these, so I'm gonna check out the rest, thanks!

They must have changed their policies. I received a membership offer along with the military recruitment pamphlets I was receiving as soon as I turned 18, and they rejected my application on the grounds that I was under 55. I didn't get my check back, either.

NyQuil. This took me forever to figure out because I probably use it less than once a year, but store brand and NyQuil is like taking half a dose. No idea why; the active ingredients are dispensed in the same amount, yet the store brand is garbage.

Why are Cheerios so hard to replicate? The generic version of almost everything else is acceptable, but the only faux Cheerios I’ve had that approach the original are the ones from Trader Joe’s.

(Over) exaggerate: An exaggeration is a more extreme or dramatic representation of something. The “over” is redundant.

I got kicked out of the multiplex (Marcus, I think?) once because somebody told am usher that is snuck in a 6-inch sub. The agreement that my ticket would be invalidated by outside food was in fine print on the back of the ticket, along with consent to search my pockets and bag (which they didn’t try to do).

I took a mandatory typing credit during my last quarter of HS in 1998, and they made us double space after a period (which uh, I was already doing). I get self-conscious about this occasionally, and have asked professional editors about it. The answer is always “who tf cares? Search and replace works just fine."

This is a good take, and now I know what I'm making for breakfast tomorrow.

Jeez. I have this really bad habit of swiping my tweets and Kinja comments out on my phone, and then not noticing typos.

Bush said a lot of the Right Things in the immediate aftermath of 9/11 (“the Islam I know is a religion of peace”, “this attack was carrots out by extremists who do not represent mainstream Islam“, etc.). There was a brief glimmer of a constructive path ahead but I don’t think anyone eat surprised when he didn’t take…

Whether or not you're watching for flags, this is just a good list of movies most people would be up for watching at any given moment.

The music was a good choice. Works for somber, failed popcorn, but it could also have underscored a mad science montage culminating in a breakthrough.

Just got around to watching this. Re: PB & Lettuce, I’ve only ever heard of this combination from two other people, both of whom also added mayonnaise. The point of the lettuce, I think, is textural; I like PB & Mayo, sometimes with lettuce, but it doesn’t add much.

People from the United States have a tendency to think of peanut butter as a sweet ingredient

The concession stand at the city pool where I grew up sold frozen candy bars. It’s not the only way to eat them, but always feels like the best way when I’m doing it. “Fun size” still feels like a misnomer is probably a good idea when it’s so hot.

Yeah, well, no matter what I do in-game, I don't flirt with the barmaid in real life, either.

Forgive me for just parroting one of your points, but I cannot stress enough the importance of actually including a deviling agent in your deviled eggs. In the last couple of years I’ve been introduced to many stuffed eggs whose ingredients are eggs, mayo/Miracle Whip, and nothing else. These are not deviled eggs. If…

...or mix it 50/50 with bacon, like my favorite restaurants did before they became a casualty of the pandemic.