I am an independent film director and producer who likes to ride his motorcycle in dusty places.
I’m here. Me, too, I hate that I have to go to Reddit for just a handful of subs I like…
And ME TOO about losing. A little over a year ago I lost 65 and got down to 215 within spitting distance of my goal of 200.
Then I broke 2 ribs and a collarbone and you can guess what happened.
So now, back up 25 and a little angry with myself for sliding back (and how myself looks), so I am back on tracking and being food responsible.
So with ya brah.
I enjoyed it just fine. I enjoy open-worldish-rpg-y games.
I think Odyssey refined the mechanics better, but Origins was still enjoyable. One the post-main DLCs I particularly liked (which is rare for me).
I did not/do not enjoy in the least the modern-day story detours nonsense; I just sort of think of them as commercial breaks that I go get some water during and pay no attention to.
People who didn’t like Ubisoft’s turn towards RPG/open-world elements seem to have a more negative opinion of the game, I think.
Yeaaaah, I know people like them. It’s the whites that get me…
I must chuckle at myself.
I am one of those extremely odd and strange people who likes very, very many things across many different cuisines…
…except eggs. Eggs and yellow Summer (or Fortune) squash.
EDIT: Note, I eat plenty of eggs in things. But, when I run into a whole boiled egg sitting in my food, or a fried egg on top of a bowl of bibimbap, I pick it out. Even more odd: I will eat tamagoyaki without a problem.
I can see that, I felt it just didn’t have enough “oomph” or “punch”.
Here are two versions, both of which I have made with repeat success.
Chicken Adobo #1
Chicken Adobo #2
On the upside, I was able to repurpose the underwhelming pork adobo into “cross-culture” taquitos last night. I shredded some cotija, gently reheated the pork, made some tortillas and then stuffed them with the cheese and pork and quickly pan-fried them, then topped them with a heap of pikliz. That worked well and was pleasing.
I’m in the US; the adobo I am trying to find is Filipino.
Local pizza place near me has a pear pizza that carries the name of the restaurant (so they must be proud of it?). It is:
They offer/suggest adding prosciutto to the pizza (after baking), which we usually do.
It’s damn fine.