Yeah, a widespread misconception that daquiris have to be fruity blended sugary drinks! I do my best to spread the word because the basic/traditional one is perfect. Claire actually posted one here recently: https://skillet.lifehacker.com/3-ingredient-happy-hour-a-simple-daiquiri-1823635326
Yeah, that’s definitely what I thought they were describing when just reading the headline. Yum!
Lime, rum, and sugar? Yeah, I can say I have that available at most times...
I have been corrected before (“You mean a grande?”), but it has been a while - I wonder if they started telling employees to just let it go...
Erik Adams said he was planning to do them on the last Deuce review, but since then radio silence. Anyone heard any updates?
Agreed. TBH, I like the stalks better than the crown of broccoli!
I prefer their canola oil version to their olive oil one, but yep! I always have some of this sitting around.
That cake sounds fantastic! Definitely putting it on my to-make list soon...
Louise is my spirit animal.
I’m eating a 5.3 oz yogurt right now. *eyeroll*
And Boyle wore it better!
He’s dead, dead, dead, dead, dead!
Looks like they sourced from Variety who didn’t mention her either! Ugh. I had to go to Vanity Fair to even see her name included...
That was exactly my reaction! Those eyes!
My technique for gummy bears is to bite the head off one and the body off the other, then combine the pieces to make frankenbear! (And new flavor combinations!)
Riiiiight??
That makes a ton more sense, honestly. But more boring :)
The apocryphal story I heard was that French soldiers had access to champagne, gin, and lemon juice (and that was about it) in the trenches during WWI and would mix this drink in a 75 artillery shell, hence the name. (Long shot this is actually true.)