Nah it could mean precocious. I learned to read by 3 and tested with a ridiculous high IQ at 7 but as an adult I feel quite average, related better with adults as a child but relate well with adults as an adult too.
Wrapping it up with a sidecar variation.
2oz cognac (ABK6)
1oz Giffard Abricot
1 oz Heirloom Pineapple Amaro
1oz lemon juice
Shaken. I had one, then a half one, that's it for the week, back to work tomorrow. Really delicious, cognac and apricot really have an affinity.
My usual breakfast is cafe con leche.
My favorite breakfast is a big fryup, eggs, good homemade sourdough toast, home fries, and spicy refried beans. There isn't one best food in there, it needs all of them.
Runner-up grits with butter, cheese, and nutritional yeast, topped with a fried egg.
Ok - I have always used unbleached all purpose flour in the starter and thought it so unfussy I didn't worry about the brand until one time my husband got store brand all purpose flour, and my bread was struggling, it took me awhile to figure out it was the flour! So some all purpose is so low in gluten it's almost cake flour. Now I am more specific when I ask for flour, but Gold Medal or King Arthur all purpose unbleached work so well to keep it healthy, I do not use bread flour or whole wheat. Used to have a rye starter but this one is so much healthier and easier to use - it's all purpose starter!
A margarita for Saturday. Gonzalez Reposado, orange liqueur, lime and a spoonful of roasted pineapple syrup.
I do agree. You can't run the world economy like a pyramid scheme. Not sure there are "too many people" or just technology lag, and I don't believe EVERYTHING is zero sum (we have increased efficiency in a lot of ways, and solar energy & nuclear don't seem like they use as many resources as they provide) but easier on the earth if we don't have as many.
I am not sure it's even an unpopular opinion, though.
"blueberry, I think" sounds like one of those satirical La Croix flavors, "sat next to a banana", or "memory of strawberry"
Whiskey with a whiskey float! I don't usually like old fashioned but that actually sounds good. The soda water would help me taste it, not just be overwhelmed with sweet and booze.
Average 0.16 USD per kwh if I divide the whole bill by the KWH.
Our bill is pretty high but literally everything runs on electricity in the house, the cooking, water heating, A/C, we have clothes washer & dryer, there is no gas line.
I would be happier if plastic surgery, instead of always being aimed at making people closer to all the same, was used to make us look different. Elf ears, horns, tails, big noses, different shaped faces, neanderthal brow lines, creative changes. That is the style I'd like to see happen.
Also, since I'm in Florida, fancy parasols.
That sounds pretty good to me. Though I would prefer crushed peppers, jalapenos, or Salsa Yucateca, Tabasco is a little too sour. Why do you care? Are you literally gatekeeping her pizza?
2 oz bourbon
1 oz heirloom pineapple amaro
1/2 oz roasted pineapple syrup
1 oz fresh lemon
Shake shake shake!
My husband's work friend gave him 2 ripe homegrown ripe guava this week, so Guava margaritas. This is:
2 oz Tequila Ocho claro.
1 oz lime
1/2 oz orange liqueur (passion fruit would be better but I'm out)
About 1/4 cup guava flesh muddled with quite a bit of sugar, maybe 1.5 TBSP? Guava has lovely flavor but is not very sweet.
Shake all together and double strain over ice, splash of Topo Chico.
It's really good!
The 1600 cocktail. The website hosting the recipe seems to be offline but it's from East Imperial Tonic Water.
50ml / 1 ¾ oz Premium Aged Rum.
5ml / ⅙ oz Orgeat.
15ml / ½ oz Cold Brew Coffee.
150ml / 5 oz East Imperial Grapefruit Tonic.
Fresh Orange Slice.
Stirred everything but the soda (I used a spoonful of tonic syrup and 150ml of Fever Tree grapefruit soda) and no I can't measure 5ml of orgeat, just poured as little as I could.
It's a lot better than it sounds, honestly. The coffee makes it. And hello to the 1,600 of you!
I bake exclusively with sourdough starter for any bread but this is the simple one my kids call "the sourdough". For two loaves:
300 grams whole wheat flour
700 grams strong white flour
700 grams water
200 grams refreshed starter at about 100% hydration
20 grams nice sel gris
I don't knead it, just stretch and fold 4 times over 2 hours, bulk rise another 2-3 hours, split and bench rest half an hour, shape and refrigerate it overnight in bannetons covered with plastic bags. In the morning (or whenever you are ready the next day) heat oven to 475 F (about 245 for you civilized folk) with the two big cast iron dutch ovens inside, so that they get really hot. Remove dough from fridge, tip it onto parchment (so the bottom is now the top) and score, cold dough is so easy to score! Carefully move into pans, close them up and bake 25 minutes closed then 20-25 minutes open.
So it doesn't look well risen in the morning but putting cold dough into a hot closed cast iron pot generates steam, which is pretty much a slam dunk for good looking bread.
Absolute magic, I still don't understand how something so delicious is created from literally just flour, water, and a little salt.
This is a weird one. I was feeling experimental today, made one drink that went straight down the drain (fresh OJ & lemon, vodka, absinthe, St. Germaine, don't ask) but this I am enjoying, tart, smoky, bitter. Sort of a margarita variation.
1.5oz blanco tequila
.5 each of
Tawny port
Mezcal
Aperol
Lemon juice
Shaken with not too much ice, served over big ice. I think next time no lemon (port tart enough), stir not shake and crushed ice, but the flavors are working.
Sorry for the fuzzy picture, the cat says hi!
And does anyone have a good absinthe orange flavor cocktail? I don't think the fresh juice works with it.
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Cold brew on ice. With simple syrup and some milk. Easy peasy.
Roasted ice is delicious, though. Mmm.