Could you not tape the top of the mask to your face (using medical tape, hopefully)?  That’s what I do, and it keeps my glasses from fogging, plus I get to pretend that fewer cooties get in.

Shut the fuck up, Goopy. JFC, I just can’t with these entitled rich people.

I’m from Italy, and I actually at at Alfredo alla Scrofa (the restaurant that created the dish in 1912 [i think]). Their dish is exquisite. EXQUISITE!  But it’s the only Alfredo. Everything else is an Olive Garden knock-off.

Hiya!  Dogfish Head in DE is making hand sanitizer.  Here’s a link to the Delaware Online article: 

Normally, I take snark with a grain of salt, but I really appreciate this article. I just fucking CAN’T with celebrities/the rich and their privilege right now.

I’m in the greys and this is long, so who knows if anyone will see this, but if you do -fair warning: it’s kind of long. Buckle up, buckos!

With you 100% on this.  I’m sick of all the mean-spirited bullshit.

I am from Italy and I have always loved reading and this article made me feel very many things.

URRA’!  I’ll bring some cheese!

It does - but it’s hidden underneath the removable countertop. :)

As someone who has eschewed animal products since 1998 (see what I did there?), I’d like to punch this protester right in the chick nuts. For one thing, there’s a time and a place for everything, and this wasn’t it. For another, she’s causing more harm than good and making those of us who embrace animal welfare a…

...you guys need a Global Manager of Sales Training? Asking for a friend.

Please invite me to your next picnic. :)

As someone who was a server while she was in college, can confirm.

My sister shared this with me earlier, and it literally brought a lump to my throat, it was so good.

I just used it, too!  Thanks for sharing! :)

Are you reading my mind? I just did my annual re-watch of Paris is Burning last night! And this interview is a fabulous accompaniment!

Thank you! :)

Aha - thank you!  So far, I’ve only made pickles using the cheater method:  the brine that’s left over from jars of supermarket pickles. :)

A question: I clicked on the link for the brine you mentioned - can you use less sugar in your brine, or is it an ingredient that has to be used as listed in order for the recipe to be successful?  TIA!