That's only part of it though. Grayscale does nothing to adjust the black and white levels, exposure, etc which is what you need for it to be D R A M A T I C.
I'm an adult and I still don't like the stem. But I'm more strategic about it now. Save the stem for pot pies, stir fry, etc. use the tops for everything else!
That shoe one just reminded me that when we bought our house and had to start renovations on it, the attic had lots of women's shoes. Just one shoe from a pair and all different shoes. I have so many questions for the previous owner, but unfortunately they are no longer with us.
Mixology and movies are probably the top 2 for me. But unfortunately both of these things can be deceptive in conversation. So if I start talking to someone about either one, the enjoyment of the conversation will depend on how deep down the rabbit hole the other person is. But in those rare moments when they seem to be on the same page, I could talk for hours!!
Some things that have been exciting recently: I wandered into a Binny's and saw a whole shelf full of Chartreuse which I have not seen in many years!!! On the movie side of things, I'm very excited for Yorgos Lanthimos latest upcoming film! The trailer looked great and he always makes highly interesting films!
They already make lactase drops and powder you can add to your food. I personally just think it's easier to take a couple pills before I eat pizza instead of having a bunch of chalk dust sprinkled on it.
Here's the thing... When you're neurodivergent and any clothing you wear to bed will twist and wrinkle and keep you awake every night, you have to weigh the quality of sleep every night vs the rare instance of an emergency. I choose sleep. But I also have a robe next to my bed.
It's not always that there's too much butter. Sometimes it's because the butter had a higher fat content or because the dough wasn't chilled enough before baking.
Maybe it depends on the students, but based on the ones I've met, this couldn't be farther from the truth. My family took a trip rafting in the Grand Canyon for 6 days in 130 degree heat. It was highly taxing on the body and you needed to be very in tune with your body during the trip to assure you didn't get heat sickness. There were 2 people on the raft with my family serving as tour guides and experts. One was an older and very seasoned expert who knew the canyon and its history like it was their very soul. The other was a young geology student who was training to do the same. During this trip, all of us experienced the same physical challenges, but our guides were also tasked with keeping us safe and informed, setting up camp, and navigating any additional challenges that the rest of us wouldn't be knowledgeable in. Oh and steering the fucking raft through some extremely dangerous areas that even seasoned rafters fuck up sometimes. It was a wild trip, but I've got a lot of props for the geologist and student that served as our guides.
What's your recipe for the eggs? I tried to make eggs like that a few times and was able to get a nice jammy yolk, but the texture of the egg whites was a little on the grainy side. Not sure where I went wrong. My best guess is that I left them in the brine too long.
Live in Chicago and I second this. Everyone always talks about how cold and bitter it is here, but that's much easier to prepare for than the 120F with 90% humidity we sometimes get. Yuk!
This is my philosophy with Jack's pizza lol.