LITEROTICA PODCAST
LIT CAMS (200 Free Tokens)ADULT TOYSVOD MOVIES

The 50 Plus Cafe, Pub, All-Nite Greasy Spoon and Dive Bar

Wat_Tyler said:
I need to find an old-school lumber and millwork operation Out West. In fact, it is the will of Allah that I find it.


I may have to break down and ask someone.
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If I can get my tractor started (which I can’t) I will be bringing a huge piece of hickory to the sawmill to get it milled.

Yesterday I stupidly cut a beautiful and gigantic piece of maple that I meant to get milled. Huge mistake.
 
Wat_Tyler said:
Unfuck. It's quite descriptive.
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I like the word unfuck.

It was used heavily in basic training by drill sergeants.

“now go unfuck yourself(selves)” (when you or your squad or platoon have fucked something up.)

“Don’t thank me, thank your recruiter. Hes the one who fucked you. My job is to unfuck you.”

“Get this godawful mess of shit unfucked.”
 
Wonderer67 said:
I like the word unfuck.

It was used heavily in basic training by drill sergeants.

“now go unfuck yourself(selves)” (when you or your squad or platoon have fucked something up.)

“Don’t thank me, thank your recruiter. Hes the one who fucked you. My job is to unfuck you.”

“Get this godawful mess of shit unfucked.”
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This weather needs to get unfucked. Sunny and 70's to rainy and 40's is un-unfucked
 
likes2watchU said:
I'll be looking for more by these 3... good vibes
Easy reading music 🥰
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I agree! They definitely have a cool vibe. They tour some. I can’t remember why we couldn’t go see them. Work or momma’s procedures last year? Will definitely be on the lookout for them if they’re close. I’ve gotten picky about who I’ll travel to go see now. Tix prices are outrageous!

Here is another little Tiny Desk series for more. Not big talkers these three.

The big wind storm is supposed to hit today…or what we used to just call March. Schools are shuttered and there’s probably a run on toilet paper at the grocery store 🙄

It’s Monday…I’m on vacation…think I’ll day drink.

Have as good a Monday as you can.

——Iconic MZ——

IMG_3923 Medium.jpeg
 
Lilianna23 said:
My mom would do that. Call me for advice but then not follow it because she asked another of my siblings.

Sure, mom.

Follow their advice (no healthcare background), not what your advance practice nurse daughter with >30 years of experience suggested you do. 🙄😤
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My parents were famous for this.

SWMBO (Wannabe doctor) would give them some medical advice she picked up in her holistic studies. Parents would wrinkle theirs noses. Then they’d see Tom Brokaw give the same advice or some TeeVee Doctor and it was gospel…🙄

SWMBO would always be pizzed about that🤣
 
Dcharger said:
Nice. Wish I knew how to cook.
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It is easy to cook. And you already know how, you just don't think you do.
Start simple. Just boil water. Then figure out how to deal with it safely. Next butter some bread and grate some cheese to put between the slices. Heat the pan lightly. Medium low. Do both sides so the butter gets wet and soaks into the bread evenly. Then up the heat and watch for the bread to toast and melt the cheese. From that learn/remember how the food interacted with the different heat levels.
After that shop for an instant read thermometer. That way as you try various meats you can be sure you have cooked it to a sustained minimum temperature as to kill anything that may harm you. If no thermometer, practice with an egg. You will know when it is done. And if you want to flip it you will get some practice on something delicate.
If you "really" don't know how to cook, I also suggest naked food at first. No salt pepper or anything. Use oil butter and broth as the base for vegetables. When doing meat start with no bones. Chicken, no skin. Watch how the meat cooks. Always start with a dry warm pan. Don't use a lot of heat at first. Ease up to higher temperatures and you will find the effect you want to have on what you are cooking.
Cooking often for one I find it is simplest to steam vegetables. And I prefer to cook on the grill. I enjoy making the different type fires that have a specific heat or duration for what I am trying for. Inside on the stove a wok shaped pan 13" at least 6" to 8" deep with a lid. I found a Korean one that is marble and ceramic surface and I am not sure the light metal. It distributes heat super even. I steam in it with a little basket. And I can cut almost any meat to chunks and create stir fried anything.
Which is your next lesson. What flavors do you like? Soy and terriyaki are easy to find. A little salty.
Once I figured out what Mom did to make stuff I branched out. I only use recipes if I am trying to make something I had and want to see if I can make it or if I am baking. The rest of the time trial and error or combining spices I think I liked. One of the best things I did to learn was use the internet. And now you have chatGPT. Go to the grocery store, preferably an Asian fresh market like Lottie or H-Mart. Each visit experiment with various vegetables you have never seen before. Figure out how to cook them or prepare them in a dish. OR simple things you already like. Cabbage or Brussels sprouts for example. Figure out how to get that hot and still crunchy. Test what kind of peppers you like with them...
I guess what I am trying to say is you obviously know how to eat. You can cook.
 
PersonalFavors said:
It is easy to cook. And you already know how, you just don't think you do.
Start simple. Just boil water. Then figure out how to deal with it safely. Next butter some bread and grate some cheese to put between the slices. Heat the pan lightly. Medium low. Do both sides so the butter gets wet and soaks into the bread evenly. Then up the heat and watch for the bread to toast and melt the cheese. From that learn/remember how the food interacted with the different heat levels.
After that shop for an instant read thermometer. That way as you try various meats you can be sure you have cooked it to a sustained minimum temperature as to kill anything that may harm you. If no thermometer, practice with an egg. You will know when it is done. And if you want to flip it you will get some practice on something delicate.
If you "really" don't know how to cook, I also suggest naked food at first. No salt pepper or anything. Use oil butter and broth as the base for vegetables. When doing meat start with no bones. Chicken, no skin. Watch how the meat cooks. Always start with a dry warm pan. Don't use a lot of heat at first. Ease up to higher temperatures and you will find the effect you want to have on what you are cooking.
Cooking often for one I find it is simplest to steam vegetables. And I prefer to cook on the grill. I enjoy making the different type fires that have a specific heat or duration for what I am trying for. Inside on the stove a wok shaped pan 13" at least 6" to 8" deep with a lid. I found a Korean one that is marble and ceramic surface and I am not sure the light metal. It distributes heat super even. I steam in it with a little basket. And I can cut almost any meat to chunks and create stir fried anything.
Which is your next lesson. What flavors do you like? Soy and terriyaki are easy to find. A little salty.
Once I figured out what Mom did to make stuff I branched out. I only use recipes if I am trying to make something I had and want to see if I can make it or if I am baking. The rest of the time trial and error or combining spices I think I liked. One of the best things I did to learn was use the internet. And now you have chatGPT. Go to the grocery store, preferably an Asian fresh market like Lottie or H-Mart. Each visit experiment with various vegetables you have never seen before. Figure out how to cook them or prepare them in a dish. OR simple things you already like. Cabbage or Brussels sprouts for example. Figure out how to get that hot and still crunchy. Test what kind of peppers you like with them...
I guess what I am trying to say is you obviously know how to eat. You can cook.
Click to expand...
I should also add here that I did not advise what happens if you don't start with at least a warm pan. Other than bacon, what you are cooking will stick. If you do stick something wait. As meat cooks it steams and it will release itself from the pan.
You should probably read about oil. Understand what cold pressed and first pressed mean. As you find you enjoy cooking with more heat rather than moderate, smoke points are a good thing to be aware of. Which they are also how you can change the flavor of food.
If you are going to buy a pan or wok I do highly recommend ceramic. But be aware! Ceramic pans are usually very thin. Which means they require much less heat than a stainless steel pan. If you have a gas stove I would start with steel. But Iron and steel is what I had when I first left home and discovered I didn't like the shit I was finding when I went out to eat. These days I have a full set of those Korean marble Ceramic wok shapes and a fry pan size one. Extremely versatile. Low heat. When finishing something I can dose it with all 19,000 btu and serve 4 and have time to sit down and my plate remain too hot to just take a bite.
Think of it like a science project. Make it fun. Cook with wine. Sometimes you can even put it in what you are cooking.
 
PersonalFavors said:
I should also add here that I did not advise what happens if you don't start with at least a warm pan. Other than bacon, what you are cooking will stick. If you do stick something wait. As meat cooks it steams and it will release itself from the pan.
You should probably read about oil. Understand what cold pressed and first pressed mean. As you find you enjoy cooking with more heat rather than moderate, smoke points are a good thing to be aware of. Which they are also how you can change the flavor of food.
If you are going to buy a pan or wok I do highly recommend ceramic. But be aware! Ceramic pans are usually very thin. Which means they require much less heat than a stainless steel pan. If you have a gas stove I would start with steel. But Iron and steel is what I had when I first left home and discovered I didn't like the shit I was finding when I went out to eat. These days I have a full set of those Korean marble Ceramic wok shapes and a fry pan size one. Extremely versatile. Low heat. When finishing something I can dose it with all 19,000 btu and serve 4 and have time to sit down and my plate remain too hot to just take a bite.
Think of it like a science project. Make it fun. Cook with wine. Sometimes you can even put it in what you are cooking.
Click to expand...
My favorite pan is a little.saute pan that they use in restauraunts. It is not no stick... it just heats well and everything i cook in it turns our perfect. I want a set but i dont wven know where this one came from ??? Restaurant supply store???
 
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