Someone at GM must get paid to figure this shit out.

You need to break her spirit. I started cursing with increasing vehemence and frequency at age 12, and by 15 my mother herself had run out of fucks to give over that losing battle.

You should try cursing in articles about religion and see what happens. My own mother wouldn’t even share my Quiverfull article, the first article I ever had published on Gawker, because of “the bad word in the title.”

I cussed a few times when I first started The Vane, but quickly found out that meteorologists are huge prudes that would make Pat Robertson seem like Bette Midler, and figured it’s not worth the constant battle and private scolding/lecturing.

You know those anti-smoking ads that show the horrendous after effects that smokers go through later in life? Why aren’t we do that with people who didn’t get vaccinated (cause your story would scare some parents straight... also, my condolences, and if you’re in Oregon anytime, you can have a drink on me)?

This is going to be long, because I have a lot of pent up feelings.

I was just coming here to say that - this is some poor photo selection.

“She didn’t want Lilly to learn about black history,” he said, “She just wanted her to learn about the Confederacy.”

The Google.

Can’t help you with that, but tahini is fairly easy to make with a strong blender or food processor— just buy a bunch of sesame seeds in bulk, add a touch of oil, and the cost of making it yourself will be significantly less than buying premade at the store. Use raw sesame seeds for a more subtle flavor, toasted…

I don’t need to get it published, the guy who contributed to the rise of the term “NCGS” already did.

It has been conclusively proven that there is no such thing as non-celiac gluten “intolerance.” http://www.forbes.com/sites/rosspome…

A few weeks ago, I was in a class for work, and we had a catered in lunch. The girl sitting next to me said, “Oh, I hope they have something gluten free.” I responded with “Oh, you have Celiac disease?” To which she replied, “No, I’m just kindof intolerant. Like if I eat gluten, I get bad heartburn.”

My dream is that Alton Brown will do a short series called “That’s Another Episode” where he discusses all the ingredients/recipes that he excluded on Good Eats by saying “But that’s another episode.”

Strange, I’ve never had this problem, ever. I always use a large cut of meat (usually a trimmed brisket, usually cut into two large pieces) and I do “set it and forget it.” However, it’s usually swimming in beef broth/cream of mushroom soup (canned, and yes, it’s my terrible guilty pleasure) so it’s more like a stew,…

So what I’m reading here is “Combine jerky and butter in your magic bullet, consume with spoon”.

This is my preferred option. Doesn’t displace toppings like a traditional pizza cutter and it’s super easy to clean.

My 89 year old Italian grandmother has been doing this for decades. This is legit as hell.

Not a pesto but you might want to make some tapenade— olives, capers, anchovies, garlic, basil, olive oil. Olives are the core and there are many variants but with the right herbs it’s a close relative of pesto. If you’re vegetarian skip the anchovy.

I had an Italian professor and he used to remind us often that “pesto” refers to the way the thing is made - with a pestle. So if you use a pestle, anything can be pesto. And to him, if you’re not doing it by hand it’s not a real pesto, but screw that, it takes forever, this is why we have food processors.