I used to rock overalls when I was younger. Now that I’m 50 I’d just feel silly wearing them. I also remember fishing the straps out of the toilet more than once. Now it’s black leggings and a mini dress or tunic + ballet flats, sandals or boots. I ain’t having anything that’s not stretchy. I’m ready to SPREAD.

I haven’t ever had a bad experience adopting from a shelter. We’re on our 7th shelter dog. Yes, they had requirements, but none were particularly weird.

Love that book. (There was also a sequel.)

It’s a texture thing. Albacore, even in olive oil, has less natural fat and so the flesh is drier and less flavorful than an oilier varieties of tuna. We are pescatarian, mostly vegetarian and somedays vegan (for a variety of reasons that only make sense to us), so on the occasions I eat fish I want it to be really…

At this point, the GOP should have to strap the Big Ugly Orange Colicky Baby on their backs and carry him around for the next few years. Unfortunately the rest of us have to listen to him cry as well.

Raises hand timidly: I really like his music and think he’s an amazingly talented songwriter. Not so much into his persona or whatever, etc.

Monkeys with Chimpanzee dreams.

Genova brand in olive oil is the easiest yellowfin to find. It’s darker, richer and much more flavorful than albacore and it’s not very expensive either.

When it comes to canned tuna, it’s yellowfin or nothing for me. I can’t stand the chalky texture of albacore.

Be careful out there. Hands are important.

See also: Butternut Squash and Rutabagas

The problem comes when you’re trying to cut avocado in slices, as you see in most restaurant settings — fanned avocado slices. You can’t simply dig at the pit with a spoon because that will mash the flesh.

Make sure you sharpen your knife, and use a heavy knife that will imbed. I have a smaller santoku knife I use because it isn’t one of my heavily used chef’s knives. Hitting avocado pits can dull or even damage your knives. I wouldn’t use my best knives for that purpose.

I didn’t stab the pit! Who stabs the pit? I do it the same way the NYT chef does it (and every other chef I know does it)— by whacking it with the blade of the knife and twisting.

Absolutely! We purchased (actually, had built) a house that was priced so we could fairly comfortably afford a 15 year mortgage. Remembering location, location, location — we focused on neighborhoods and schools and on layout of our home for the long haul, including a downstairs master and some unfinished attic space…

You can pan fry (shallow layer, quick browning) with olive oil, but for deep frying I always use peanut oil. Butter, too, should never be used for any lengthy heat as the milk solids will burn.

If you cook enough (I cook seven days a week, mostly vegetarian, lots of vegetables to process) — you WILL cut yourself chopping onions, and probably lots of other things. I have had my knife bounce off the pit because I didn’t hit it hard enough, luckily the knife simply grazed the side of my hand. A sign to sharpen…

Have you considered not being Black this summer? Also, if you’re overweight and Black, don’t be either. Hope you’re not traveling with a baby...(or now, a White friend). With these few simple changes I feel confident your flights will uneventful!

That’s a great term — refined.

Except they absolutely know how insurance works, but they’re so far up insurance companies asses that they can’t admit that nothing other than single payer with maybe an outside option for private insurance for those that want and can afford it (think Australia), will make financial and social sense. While they’re…