ghostsinthephotograph

joined 1 year ago
[–] ghostsinthephotograph 3 points 8 months ago

Wow. I thought I would be unique and post a photo of Alex with the eyelid wires. Great minds!

[–] ghostsinthephotograph 37 points 9 months ago

Indeed. Article reads like a spoiled brat. "Get over it". The second something like that appears, it's crystal clear the writer thinks they're above the reader.

[–] ghostsinthephotograph 6 points 10 months ago

The colors work out well, too - good color wheel combinations!

[–] ghostsinthephotograph 8 points 10 months ago (2 children)

One of the better looking Catan boards I've seen. Nice job.

[–] ghostsinthephotograph 6 points 11 months ago (13 children)

I'd insert some quote about fear here, but I don't know a good one off-hand. In any case, I don't believe it to be a good excuse.

[–] ghostsinthephotograph 5 points 11 months ago

As a Seahawkian(?), I appreciate him. His history seemed like he made some maturity mistakes early on that really affected his career, but he stuck with it and improved himself both professionally and personally. Even if he doesn't end up being an MVP success, he has respect.

[–] ghostsinthephotograph 3 points 11 months ago

For sure. This was the Lockett catch that always sticks in my head, and it's crazy he's had multiple versions of this: https://i.ytimg.com/vi/r2mJEWpcLoo/maxresdefault.jpg

[–] ghostsinthephotograph 8 points 11 months ago (3 children)

Those Metcalf and Njigba catches...wow. Those are players literally grasping to every last inch. And props to Metcalf for moving things along as fast as possible during that drive and Lock for plowing forward.

[–] ghostsinthephotograph 2 points 1 year ago

That's probably a really good use for it. I've had some mole style salumi that was delicious.

[–] ghostsinthephotograph 2 points 1 year ago (2 children)

I would categorize it as the opposite of bright or fruity peppers. Have you ever tried a mole sauce? It's what gives that a dark, chocolatey, savory taste. When I dry them out (and they get lightly toasted since it's in the oven), it's hard to stop smelling them - an intoxicating mix of sweet and smokey. They're very mild, but mainly used for the flavor.

[–] ghostsinthephotograph 1 points 1 year ago (4 children)

Chilhaucle Negro I think is an interesting, non-typical one. Its uses are limited due to its thin flesh and tough skin, but it's a key main ingredient in Oaxacan mole sauces. When I've bought them, I dry them out and rehydrate them later to use in sauce.

[–] ghostsinthephotograph 5 points 1 year ago (1 children)

Man, maybe with specific roles, too? That could be awesome. Pilot, ship mechanic, engineer, security, salvagers, etc. With some danger/time tied to the salvages.

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