While I agree for the average commute, last year I drove a rental moving truck 800 miles in two days and I ended up using my left foot on the gas half the time just to alleviate the fatigue and pain. I would have killed for cruise control in that thing. Disclaimer: I’m not as young as I used to be and I’m sure I…

Nah. I’m coming down the fast lane at 100+. I draw the line at passing on the right tho. I’ll just blink at you.

And then back to the left when they speed up, and back and forth....

people who don’t use cruise on the freeway drive me crazy.  If you aren’t letting your car control its speed, at least follow someone who is and don’t get in the fast lane please. 

Moonroof. or Sunroof. What ever you want to call it, is the one dumbest thing ever. No thanks.

100% this. No matter how consistant you think you are going, you are not

I’ll be honest with you, on long trips it’s usually obvious who isn’t using cruise control, and they kind of drive me crazy. Cruise keeps things orderly on the interstate. 

Someone once said that proper chili is the kind that your mother made, whether it contains beans (kidney/pinto/black...), tomatoes, onion, bell pepper, celery, etc.

Chicken breast is 4.69/lb and pork shoulder is 2.69/lb where I am so...hurray for some things never changing...

I have had chili with cubed steak once before. It was awesome.  It was at a big convention in Orlando and one of the Gov’t contractors has a big party.  They always had chili and it was the go-to thing at the end of the day.   People would cut in line for it and piss people off.  Almost came to fisticuffs once lol.  

I use anchos and guajillos, and a couple-t’ree chiles de arbol but not too many; it’s easy to make it hotter at time of serving, but there’s no way to cool it down for the tenderfeet among us!

I like a combo of ancho and pasilla, but other than that, I agree. 

Your second ‘graph is a perfect introduction to Texas chili. Makes me want to make the Jail House Chili from the unfortunately-named White Trash Cookbook.

I lived in Pittsburgh for 15 years, miss it dearly and I remember one of the guys I played baseball with raving about Danny’s. And let me tell you, my favorite Italian sub. Sooo good. 

Folks might nibble based on the exterior but the interior is, “Woof”.

If you are going to ask top $$ I want it complete. ND

mmmmmm Hot Truck. I could go for a PMP right now. It’s been many many years.

“they need to have SOMETHING to attract students!”

“Jar of olive salad”? Doesn’t this sort of scream for a recipe? Mine includes several types of olives, lots of fresh parsley/thyme/oregano/basil (preferably fresh), lemon juice, olive oil, shallot, and pickled sweet cherry peppers (ditch all those seeds, though), all processed into a thick paste. 

Yeah the peaches are probably packing plenty of their own sweetness by now, so they don’t need too much help.