Those are a deal breaker for me. Won’t buy any car with that crap sitting there. 

PB&J with a layer of sardines between the two. Delicious.

Do you typically use regular black peppercorns to season steak, or the larger, more pungent Tellicherry peppercorns? I use the Tellicherry peppercorns in my Cacio e pepe. Toasting them while whole, then grinding into the pasta dish.

Have you tried the new Reese PB cup Pretzel version frozen? Better than the original!  

Years ago, Milkshake candy bars! Best when frozen.

Our families have always done this. I like mini Reese PB cups and York PPatties in the freezer. The peppermint tang really zings when frozen!

Didn’t need to replace my 2016 Accord EX-L, but thought I should take advantage of the current used car madness. With only 38k miles and in excellent shape, I knew it would be an easy sell. No loan, own it outright.

On our hikes and kayak trips we often take a small selection of cheeses that pair well with easily carried fruits. Apples, pears, grapes, dried apricots and blueberries are light and travel well. You want hardier cheeses that can be easily sliced and don’t need refrigeration for a day’s journey.

Had a 69 Fairlane. Now I want a Ford Fairlane truck option.

“impacted bowel movement”

Just stocked my fridge today with two great beers. Heat wave is here and I’m prepared!

Duck Fat > Bacon Grease > butter

“There should be peanuts. No other nuts are allowed, including coconut.”

There was A LOT of un-needed text in that story.

Yeah, a single serving of bacon is ALWAYS  one pound. WTF.

Please follow this up with how to clean the air vents on my window AC when I re-mount it in my bedroom window. It looks like shit from all pollen and other debris from last year.

OR, in my case, how can I adapt these recipes for use in my convection oven? 

My go to is always a tenderloin from a large animal, beef being the most common. But for some gatherings I’ll do Elk, Camel, Boar and Kangaroo when it’s available. Cook them all the same, sear first then finish in the oven. Slice in small portions so guests can sample them all. I like having some parts being more…

See also: I roast a duck and save the fat to cook my steak in.