They’re relating what it feels like to be a college aged person during that time period. There are many parallels.

You’re describing a fixed menu meal. That’s completely different from preparing meals to order.

Totally. That’s what I’m imagining, a 17 year old calling the minimum age to be president too high. Can’t even vote.

35 is “old”?

Thanks PipedLinkBot!

I asked my parents for wool socks for Christmas twenty years ago and they gave me a few pairs each of three or four different brands. The ones that have lasted the longest and include a lifetime warranty is Redhead from Bass Pro. I’ve only exchanged them once or twice. They’re tall and thick with high pile wool. I’ve worn a pair almost every day for probably nine months out of the year, sometimes year-round, ever since I got them.

Is it good?? While that may depend on your buzz, take the word of two remarkable chefs, Sean Brock and Anthony Bourdain: https://youtu.be/qEpXeTDwbk8

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As far as I can guess, stones of shungite estimated to be about two billion years old.

Unsolicited free advice is often worth what you pay. Thanks for the strange effort in trying to find problems where there are none.

Why does this matter to you? You keep making assumptions and then trying to solve them as though it’s an issue. I’m just agreeing with OP that’s it’s easier to eat salad with chopsticks and especially for someone who has a beard. If you don’t have a beard and don’t fully understand why it would be easier, then it’s not really relevant to you, and that’s okay.

Never said it was dripping. It just rubs against facial hair while eating. Ice cream, sandwiches, beverages, lots of foods have an interaction with facial hair. It’s something I live with because it’s not that big of a deal and using chopsticks makes it even less so.

Agreed. Chopsticks make it so much easier to fold up my salad greens and minimize the amount of salad dressing I get in my beard and mustache.

Nick Offerman.

Many know him as Ron Swanson from Parks & Rec, but that’s a character. He’s a dynamic actor, a hilarious comic, eloquent author, and an outstanding woodworker. I like his honesty and pragmaticism. I enjoy the way he brings his characters to life. His writing transports me in my mind. His woodworking is inspiring to me. His comedy makes me feel seen in this human experiment. I love his laugh; he clearly likes to be goofy, much like myself. He came through my town on his American Ham comedy tour and that’s when I got a real feel for who he is as a person. He loves his wife enthusiastically. He’s a connoisseur, whether it’s words, whisk(e)y, wood, what-have-you. He’s inclusive; understanding that we’re all just individuals living our lives and wanting to do our best. You’ll find a wide swath of genders working and managing his woodshop which means a lot to me as a woodworker because it’s often a male dominated industry. I’m white, cis, male, and shoot, even southern (Appalachian) American, but I staunchly believe in accessibility and inclusiveness. The more I learn about Nick, the more I like the guy, and I’ve learned a good deal about him. I’ve had this dream for a while about reaching out to see if he’d want to go paddling with me down the oldest river in North America which starts in my area, but I’m just some guy, and he’s probably pretty busy.

Appalachian Mountain Brewery.

They paved the way for new breweries in a little mountain town in western North Carolina. They consistently gave significant percentages to charities, often local. They built a recognized brand and then sold to Anheuser Busch InBev. AB InBev helped them reach new craft beer drinkers with a huge corporate backing. The business ran the same as far as a local consumer could tell. They got a lot of new insight and opportunities.

And then two of the original founders bought it back from AB InBev. First time that’s ever happened. Really great guys too. Very happy to continue to see their journey.

I’d talk to my oldest. Talk about the times that we both remember fondest. Tell him I’m going to do everything to make him happy and keep him comfortable. As much as I want to say that I want to work out a signal for when he’s ready, that’s not how it works. That’s not compassion.

Today is the fourth anniversary of my dad’s passing. I was blessed to have the time that hospice gave us, to spend last moments, to say goodbye. The grief afterwards has taught me that grief is grief. There’s no measuring between types of grief or between people. It hits in unexpected ways and it hurts. The grief of Dad hasn’t gone away, it’s just gotten easier to carry. The waves of it still crash on my shores, but most days it’s more of a tidal wash. I know I’m going to go through another storm when it’s time for my oldest, but I know that it will make me a better person to embrace it and work through why it hurts so much, why and how much I love him. Sharing that vulnerability has brought me closer to my friends. Sharing it with others has been (however counterintuitively) self empowering.

Hugs to you. We’ll never get long enough, but the time we get makes it worth it. The love you’ve given them has meant the whole world.

I knew someone back in college that tried to outline the sweet tea line. They found there’s a zone of ambiguity where it will vary from restaurant to restaurant.

I thought a good follow up would be to ask different individuals how to make sweet tea. Those who know, know you can’t just put sugar into iced tea.