My wife got me a handmade leather belt shortly after we started dating 10 years ago. I have worn it daily and its still in great shape. About two years ago I finally had to start using the next tighter hole as it has stretched, but theres definitely another 10 years of life still in it

We’re here! No rear!

I found a few stores that dont allow redeeming fuel with that phone number. Makes me think they set the account up for people to use, or the poor person who actually has that phone number got upset after their fuel points kept getting stolen

The biggest thing with getting better at cooking is to just find a recipe that looks tasty and go for it. Follow the directions and see how it comes out. Try to understand the directions too. Why are we cooking things in X Y Z order? Why are we cooking at this temperature? Etc. You might still mess stuff up, Ive been cooking at home for 10 years and still have meals I just have to trash because theybare unsavable, but try to figure out what went wrong, and then try making that meal again but looking to fix your mistake.

There are also some great cookbooks and resources out there to kickstart your journey of understanding cooking. Salt Fat Acid Heat is a fantastic book that dives into the four pillars of what makes something delicious. It was also adapted into a Netflix series so you can watch that as well. The Food Lab is all about nerdy food science. Kenji Lopez Alt has spent his time figuring out the science behind cooking so you dont have to. Also, a lot of info from the Food Lab is also available on Serious Eats’s website, where Kenji was a writer for a long time.

Also if you have kids, get them involved! Learn with them so they have a jumpstart on being comfortable in the kitchen!

Now to answer your actual question, my go to recipe is pizza. Ive been making it pretty much every week since I was 22. I’ve built up a collection of tools for pizza making, so I have a propane oven that reaches 900°F for neopolitan pizza, a baking steel for regular oven pizzas, pans for south shore bar style pizzas, etc. Its all nice to have but you can make pizza on a cookie sheet or in a cast iron pan. The first pizzas I made were store bought dough in a greased cast iron pan with jarred sauce and some shredded mozz. Nowadays I make my own dough and sauce.

For an easy NY style pizza I use Kenji Lopez Alts same day dough recipe (https://youtu.be/uXkT8LbCPOY), and for the sauce I do

• 1 28oz can whole peeled tomatos (I like Cento, but look for brands that dont use Calcium Chloride or Citric Acid in the ingredients)
• ~2tbsp Olive Oil
• Like 2-3 tsp of kosher salt Blend all that with an immersion blender in the can of tomatos (might have to pour out some of the liquid in the can).

Often times Ill just leave it at that, but you can also add dried oregano, dried basil, a pinch of sugar, or some red chili flakes to spice it up.

Thats always the first one to go when I get my springtime order. I try to make it last but its so good its hard to not reach for it

Ive been mostly doing western style with an infuser basket and a temperature controlled kettle, but I also have a gaiwan for when I feel like sitting down and doing a gongfu session.

Spring/summer Im mostly drinking chinese greens (longjing and biluochun) and high mountain oolongs (alishan, baozhong, dong ding). Fall/wintee I might still have those occasionally but Ill do more wuyi and dancong oolongs (shuixian, duckshit), and the occasional ripe puer

A new bar just opened up last week in the ground floor of our apartment building. We went a few days after their grand opening and the cocktails were great. I am very much looking forward to patronizing them more

I live in the area and while I dont have the exact numbers, Great Barrington and the surrounding towns are very predominantly white. The school is named because WEB Du Bois was born in Great Barrington

You dont have to switch but if someone is paying for Proton than they can utilize it for no extra charge

Wife and I have been on a Long Drink kick recently, which is ok with me, Ive been fairly overwhelmed by life so having a tasty canned drink available is convenient

Mighty Mighty Bosstones and Reel Big Fish are both classics. Im also a big fan of Madness. For Ska-Punk you cant beat Less Than Jake

Oh man a paper plane might be my favorite cocktail. Last night I tried a Palace Hotel, it was ok, but I think I prefer a Burnt Fuselage for my cognac drinks. Tonight I kept it simple and just did some whisky in my mulled apple cider

I use them only for voip numbers, have never used their email, credit card, vpn, etc services. For the voip numbers its been fine. Their android app is tolerable at best, I dont always get notifications for text messages, and theres no group messaging for SMS, which can cause hassles since I use one of their VOIP numbers for work. Id give it like a 6/10, I find it hard to recommend based on my experiences, although Im also not really putting in any effort to switch away from them

Havent decided yet, Ive been exploring cognac drinks lately as I picked up a bottle of H last week. So far the burnt fuselage has been a winner in my eyes, but Ill probably try some other cognac cocktails

I found the one liquor store near me that still carries it, both yellow and green. They were saying that its only distributed to restaurants in our area and they have a catering license so they are able to get it

Would rather they look at fixing mining if a 20k xp/hr method is far and away the most popular method.

Hard to give a single favorite but I find myself going back to longjing and unroasted dong ding the most

I have the same glasses, we got them as a wedding gift. They have worked very well so far and Ive gotten multiple compliments when serving people in them

Ive become more intrigued by NA cocktails but Ive struggled to find stuff that is more than just like juice and soda water or something like that. I’d be very interested in learning more about fermentation and the flavors that that can lend to NA or low alcohol cocktails

My takeaway is that its not a penalty because Havertz “initiates” the contact by running past Wan-Bissaka, so its no penalty, but when José was running and happened to kick David Luiz’s knee, it was Luiz who initiated the contact and so straight red. I know that was years ago and rules change and everything, but that red card still keeps me up at night occasionally