It’s not a good movie but it’s a fun watch if you’re not expecting much.

My grandpa rents some of his fields out to an amish guy who also rents a lot of other fields in the area. The amish in our area are known to be pretty loose with their rules so my grandpa wasn’t surprised when the guy showed up with combine harvester but he was kind of surprised with how new it was. My grandpa asked him how he could drive a combine when they weren’t allowed to drive cars. To which the amish guy responded, “Well, I don’t actually drive the combine; it drives itself. I just sit in it.”

Yeah, it’s less cotagecore and more post-apocalyptic.

Weird, how in the world did doughnut get mistranslated into AIDS?

I like to think that he forgets, keeps trying and then makes a new post about it

Yeah, my parents made too much for me to get shit regardless of the fact I was living on my own and paying for everything myself. But I couldn’t declare myself as independant unless I was 26 or married. It’s a bullshit system. I was half debating finding a fellow student that wanted to get temporarily hitched just for FAFSA benefits.

Y’all ever notice that the way your mouth moves when you say Mercedes makes you smile.

They could care less as long as someone’ll bleed.

Anyone know what they are trying to say. I’m genuinely curious what a translator could possibly turn into AIDS.

When you get a carbonator you want to try carbonating everything.

Gotta love the state fair cheese curds that can make you actively feel your arteries clogging. Probably makes your heart run like an F250 stuck in ecoboost mode on a steep incline but they’re delicious.

I’m pretty sure the LD50 of cheese was discovered in Wisconsin.

Ah, yeah. Ideally you get the natural curds. In a pinch you can just chop up blocks though. The best ones I’ve actually ever had were fried cubes in a small town dive bar.

There are far bigger food crimes out there than frying cubes of cheese and calling them cheese curds.

Never heard of cheese curds? Take that same block of cheese from the sandwich chop it up batter it then deep fry it and you have a delicious socially acceptable appetizer. Hell, it would be a small portion size for that appetizer.

Menards, world renowned for selling the wettest possible lumber.

So a few tips for cast iron if you want to know why people like it. It does take a bit of practice because cooking with it feels different and wrong when you’re used to other pans. But once you know how to work it it legitimately does cook better and clean easier while being practically indestructable. I used to think the same as you until I made myself learn how to use it and now I will never go back.

• Let it properly heat up before you put anything in it or it will stick. Flick a drop of water at it before cooking and if the water beads up then it is ready. Unlike other pans, cast iron has a lot of mass and takes a bit to warm up. But that also comes with the advantage of being able to maintain an even and stable temp across the pan. Cast iron feels like cooking on induction no mater what type of range you have.

• When in doubt use more oil, butter, or grease.

• Use metal tools. This alone is one of the big advantages of cast iron. Unlike other pans you don’t need to baby cast iron. I use a steel grill spatula on mine.

• When you’re done cooking just wipe it out with a paper towel while it is still hot. Unlike other pans you actually want to leave a thin layer of oil or grease on cast iron. You only need to get the food out of it which usually only requires a quick wipe. If you cooked something saucy then just wash it like you would any other pan (except don’t leave it to soak), just be sure to completely dry it on the stove afterwords and apply a thin layer of oil to it.

• Use it at least every other week. The more you use it just for frying thing the more nonstick it gets as the layer of seasoning builds up. Letting cast iron sit is how it gets sticky and nasty. If you are going to store it long term then wash it with soap, dry it on the stove, and coat it in a thin layer of flaxseed oil because that stuff stays good practically forever.

Looks like you got it. Thank you.

https://en.wikipedia.org/wiki/Allium_tuberosum

Cool, I figured they were safe to eat but it’s good to know for sure. Also not even listed as being invasive. Definitely gonna keep spreading these because like I said in the origional post the bumble bees go absolutely nuts for them.

Exactly. The only thing COVID changed was that all the resturants became carry out only. The only things I can think of that actually closed were bars.

If I learned anything durring covid it’s that basically every business is “essential”.