The filter to over-smooth everything and the ridiculously aging roller set hairstyle are making her look like a well maintained 60 year old.
Put the same person in different clothes and a more relaxed hairstyle and she would look completely different. I bet she was elected young and tried to look more mature.
It doesn't look like anyone cooks in that kitchen either.
Thanks, that helps. We are 10a, last few years have been quite mild winters but this year it already has been cold twice (40f) overnight and it's not even January.
This is gorgeous. Would it be too wet for it in west central FL? Will it grow from seeds?
Reverse sear is great. When I cook steak only in the skillet, two of them (I have a family) one always overcooks and one undercooks and it's fine because my penultimate daughter and I like rare, husband and youngest like them overcooked by my standards, somewhere around medium, medium well.
But if you want it perfect, reverse sear.
Are those cabbages? They are enormous! I have never seen such a big cabbage.
Yeah we saw one of our neighbors watering the storm drain. But also recently she drove from her driveway to ours - literally got in her car, backed out the driveway then immediate turn into ours, to come ask a question. Then got back in her car, backed out of our driveway and immediate turn into hers. So I think she is just crazy.
But you commute home in the dark with Standard time in the winter, I find that more dispiriting than dark mornings.
Stay safe, person.
If it ain't broke..
This looks great. It's not too sweet with the Aperol and falernum?
I find it takes much, much longer to heal from injury. That's the main downside I've experienced. When I say longer - when about 8 yo I broke my arm, it took 5-6 weeks to heal, maybe 10 to really heal, stop swelling ever and feel exactly like the other. When about 45 I broke my finger and it took 2 years to fully heal and feel like the rest of them.
But it also takes longer to get mad, I'm less irritable, more perspective I guess. Easier to feel happy/satisfied, too, it's closer to the surface now.
Working up a cocktail for a party to celebrate a half-Philippine wedding. Calamansi puree was available from Walmart so that's what I'm trying. So far, this is quite good.
2oz Calamansi Puree
2oz white rum
1/2 oz Aperol
1/2 oz orange liqueur
Splash of Orgeat
2 Splashes of simple syrup 2x strong
I shook it and it's got the spirit of the fruit for sure, easy drinking, sweet (the Calamansi is quite tart, this might be too sweet but when batching it, should be easier to adjust) It is not literally floral or perfumey but tastes like a fruity/floral perfume smells, hangs together extremely well.
It might taste better with a more assertive rum, but needs to be beautiful looking so it has to be the clear rum. For the batch I have a 2L of Stade's Barbados, could probably use a 750ml of more rum if anyone is familiar with the calamansi flavor has a suggestion for one that would work well, or cachaca perhaps?
If you are celebrating (or observing, or suffering) Thanksgiving, what are you drinking?
Starting things off here with a Mimosa, after two days of cooking.
It's not really harvest time in Florida, but did cook some sweet potatoes I grew this summer.
I didn't score it or egg wash, it rose so high, not sure the picture does it justice. Baked in the big Pullman pan and it's 19cm tall.
Didn't keep good notes but it's this recipe, scaled up for the bigger pan, proportionately a little less butter and sugar than she used. Very nice crumb, delicious toast, I took a slice right from the middle and toasted it for breakfast.
2 oz Benromach (punches above it's class)
~~0.5 oz Busker Irish whiskey ~~(removed)
0.5oz Heirloom Pineapple Amaro
1 oz fresh lemon
1 oz roasted pineapple syrup
I started with half and half Scotch & Irish but think it may end up all Scotch, thus the name. It does need the full oz of sweetener. Absolutely glorious.
Boring picture but not a boring drink. Whole Foods here had the best, ripest, most perfect yuzu I have ever seen. Got 6 of them, making a liqueur from the zest, and I juiced them and got about 4oz, not bad as they are mostly seeds.
2 oz bourbon
1 oz fresh squeezed yuzu juice
1 oz orange liqueur
0.5 oz St. Germain
Shaken.
Got this from the Mixel app, a Last Word variation. Please excuse the messy table, so busy lately, nice to have a midweek drink.
1.5oz tequila Blanco, I used Tequila Ocho
.75 oz lemon
.5 oz each orange liqueur and yellow Chartreuse.
Shake and pour into chilled coupe.
I like it, tart and lovely but it would be better tasting with the green Chartreuse, or maybe slightly adjusted proportions, the yellow one is very subtle in here.
This one I find worth the fuss. Made a partially batched version for Thanksgiving last year and it was a big hit. Easier to measure when making a bottle of it, I premixed the booze, then day of mixed the juices/honey, it was easy enough then to shake or tell someone how to make it.
Was looking for something to make today and realized I have both the Chinola Passion Fruit and fresh pineapple juice, and when I looked I had everything for this & for me it hits all my favorites - smoky, spicy, fruity, sweet/tart, touch of bitter.
https://imbibemagazine.com/recipe/cima-summer-special-tropical-cocktail/
Good.
As part of good morning.
Unless it was WHAT, as part of WHAT THE FUCK! because I yelled that in the night sometime when my husband's arm hit me when he rolled over. So if that was after midnight it was first.