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

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

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

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

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

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

I believe this is primarily targetted at irons who have been asking for blood rune packs

The ornate pool ornament kit, vengance, and death animation mock ups are sick

I believe so. Ive never played either, and it is possible the year-round world is different from the event worlds

I believe there is always one active deadman world, but they do these tournaments yearly, where they open additional worlds all building up to the finale

I am not a naysayer so I cant answer that part of your question, but as for what I do with our bidet: theres a little knob that I turn that starts the water spray at my butt, sometimes I might have to adjust the way Im sitting for it to hit the right area. For regular poops I spray for only a few seconds, but for gnarly ones I might do 10-20 seconds with some moving around to cover the whole area. Once I consider myself sprayed, I grab a few squares of TP and wipe to dry. Flush, wash hands, done

I agree, Ive gone back to every boss besides whisperer so far and it has been very enjoyable. I would definitely say that DT2 lived up to the hype by Jagex, and Im glad they are continuing to tweak it as well

Ah ok, when you said “back in the day” it made me think that youd taken one of those “prolonged breaks”

Why not Runescape/Old School Runescape? I dont have a Deck but I know a bunch of people who play OSRS on one

I opened this in Connect’s in app browser and got a whopping 4%. Good reminder to change app settings to use your browser instead of whatever their internal browser is

Apizza definitely makes sense for CT but I think lobster roll would also make sense there. Different from a Maine lobster roll, but better IMO, and also the original