Recipe sandwich spread

The Sandwich Reddit. The Sub about subs! Food for nerds, coldcuts that matter.

2009.09.08 23:43 jmeller The Sandwich Reddit. The Sub about subs! Food for nerds, coldcuts that matter.

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2013.11.03 21:34 BuStAANNut Copycat Recipes: food you love, at home!

A dumping ground for everyone to post, try, and critique recipes from your favorite restaurants, counters, and carts. Everything from the main course, sides, deserts and sauces should be shared for everyone to enjoy!
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2015.02.08 03:56 TheNudibranch New sandwich creations

A place to post your ideas on what you think is the perfect sandwich. You can post recipes for your marvelous creation, or you can adopt fellow sandwich innovators idea's and create them for yourself.
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2024.05.14 17:03 Realistic_Carrot2653 THE new forever solution for weather. Get this. Farmers Almanac

Let me get this out of the way. I love rain in video games. I know bad weather can be a hot topic but I think the frustration comes from it being unpredictable! I have a theory that merely equipping a scope increased the odds of severe fog last event by 50! Funny jokes aside I had an idea I just can't stop thinking about.
Weather is game wide and on a schedule. Just like real life some weekends you can expect rain. Other days sunshine or even a terrible storm. This would allow players to plan loadouts according and be very cool and thematic.
How would you tell what the weather will be? I thought of a weather tab but that's so. Not in the spirit of hunt. This is where the farmers almanac comes in
Its a tool that you use to check the weather in game! So learning the weather begins with taking the item and it spreads throughout the community in a wild Chinese telephone like process. The farmers Almanac isn't just a wasted slot either, beyond learning the weather it is part of the homemade molotov cocktail crafting recipe! (I discuss crafting in another post)
I imagine the recipe to be - scrap paper -refined alcohol (You will be able to refine alcohol with a distillery that is in various places of the map).
This is the most excited I've ever been about an idea! What do you guys think?? PLEASE share some great ideas and opinions! Enjoy your Tuesdays!
submitted by Realistic_Carrot2653 to HuntShowdown [link] [comments]


2024.05.14 16:51 Nautika1486 Mcdonalds breakfast sauce

I am in need of this recipe. It is the sauce they put on their bagel breakfast sandwich
submitted by Nautika1486 to TopSecretRecipes [link] [comments]


2024.05.14 16:41 Sweet-Count2557 Best Pizza in Omaha Ne

Best Pizza in Omaha Ne
Best Pizza in Omaha Ne We've scoured the streets of Omaha, Nebraska to bring you the ultimate guide to the best pizza in town.Get ready to dive into a world of cheesy goodness and mouthwatering flavors.From traditional favorites to modern twists, our list has it all.So grab a slice and join us on this delectable journey through the pizza scene in Omaha.Trust us, you won't be disappointed.Let's dig in!Key TakeawaysOrsis Italian Bakery & Pizzeria is a highly acclaimed pizza joint and landmark restaurant dating back to 1919. It offers topping-loaded pies, Italian baked goods, deli sandwiches, and other tasty dishes. The restaurant provides street-front parking, a casual setting with a welcoming ambiance, accommodating staff, reasonable prices, and bright lights.Pitch Coal-fire Pizzeria is a renowned eatery that opened in 2009. It features a sleek interior, party rooms for private events, catering services, and hospitable staff. The restaurant offers coal-fired pizzas, exquisite Italian specialties, a superb brunch, customizable entrees, and shareable plates.Dante is a highly acclaimed pizza joint that opened in 2009. It offers flavor-packed, wood-fired pizzas, artfully plated dishes, fresh salads, and specialty entrees. The restaurant provides a cozy vibe, a sizable selection of alcoholic concoctions, excellent service, and an expansive menu catering to all diets.Mangia Italiana is a renowned Italian dining establishment founded in 2007. It boasts unique pizzas, Sicilian-style sandwiches, delectable pasta plates, and a la carte options. The restaurant offers table and booth seats, charming decor, generous portions, restaurant-front parking, and terrific catering services.Orsis Italian Bakery & PizzeriaWe highly recommend trying the mouth-watering pizzas at Orsis Italian Bakery & Pizzeria in Omaha. This longstanding pizza joint and bakery has been a landmark in the city since 1919, and it continues to impress locals and visitors alike with its delicious offerings. Orsis offers a wide variety of topping-loaded pies, along with Italian baked goods, deli sandwiches, and other tasty dishes.What sets Orsis apart from other pizza places in Omaha isn't only the quality of their food but also the welcoming ambiance and accommodating staff. The casual setting and bright lights create a comfortable atmosphere for diners to enjoy their meal. The staff at Orsis is friendly and attentive, ensuring that customers have a pleasant experience from start to finish.In terms of safety, Orsis provides street-front parking, making it convenient for customers to park their vehicles nearby. This eliminates the hassle of searching for parking spaces and ensures that customers can access the restaurant easily. Additionally, Orsis maintains reasonable prices, making it a great option for those looking for a delicious meal without breaking the bank.For those in search of the best pizza in Omaha, Orsis Italian Bakery & Pizzeria is definitely worth a visit. With its flavorful pizzas, welcoming ambiance, accommodating staff, and reasonable prices, Orsis offers a dining experience that's both satisfying and safe. Whether you're a local or a visitor, Orsis is a must-try when it comes to pizza in Omaha.Pitch Coal-fire PizzeriaPitch Coal-fire Pizzeria stands out for its unique coal-fired pizzas that deliver a distinct smoky flavor and crispy crust.The sleek interior creates a modern and inviting atmosphere, making it a great place to dine with friends or family.The hospitality of the staff adds to the overall experience, ensuring that customers feel welcomed and well taken care of.Unique Coal-Fired PizzasWhat makes the coal-fired pizzas at Pitch Coal-fire Pizzeria unique? Well, there are a few key factors that set them apart from other pizza establishments. Here's what you need to know:Authentic coal-fired cooking: Pitch Coal-fire Pizzeria uses a specially designed coal-fired oven to cook their pizzas. This traditional method of cooking imparts a unique smoky flavor and creates a crispy yet chewy crust that's hard to replicate.High-quality ingredients: The pizzas at Pitch Coal-fire Pizzeria are made with the finest and freshest ingredients. From the locally sourced produce to the premium meats and cheeses, every component of their pizzas is chosen with care.Diverse menu options: In addition to their classic coal-fired pizzas, Pitch Coal-fire Pizzeria offers a range of unique toppings and flavor combinations. Whether you prefer a traditional Margherita or a more adventurous option like the Truffle Shuffle with truffle oil and mushrooms, there's something for everyone.Commitment to safety: Pitch Coal-fire Pizzeria prioritizes the safety of their customers and staff. They adhere to strict sanitation protocols, maintain a clean and well-ventilated space, and follow all food safety guidelines.Sleek Interior and HospitalityWhen dining at Pitch Coal-fire Pizzeria, you will be impressed by the sleek interior and the warm hospitality of the staff. The restaurant features a modern design with clean lines and contemporary decor, creating a sophisticated atmosphere. The tables are arranged spaciously, allowing for comfortable seating and ensuring a safe dining experience. The staff at Pitch Coal-fire Pizzeria is attentive and friendly, providing excellent service and making you feel welcome from the moment you enter. They are knowledgeable about the menu and happy to answer any questions or accommodate special requests. Whether you're dining in or ordering takeout, you can expect a high level of professionalism and a commitment to ensuring your satisfaction. The combination of the sleek interior and the welcoming staff creates a pleasant and inviting environment that enhances your dining experience.Sleek InteriorWarm HospitalityModern designAttentive staffClean linesFriendly serviceContemporary decorKnowledgeable about menuSpacious seatingAccommodating to special requestsSafe dining experienceCommitment to customer satisfactionDanteWe absolutely love Dante for their mouthwatering wood-fired pizzas and artfully plated dishes. Here's what makes Dante a standout choice for pizza lovers in Omaha:Wood-Fired Pizzas: Dante's pizzas are cooked in a wood-fired oven, giving them a unique smoky flavor and perfectly crispy crust. From classic Margherita to inventive combinations like the Prosciutto & Fig, their pizzas are sure to satisfy any craving.Artfully Plated Dishes: In addition to their pizzas, Dante also offers a selection of artfully plated dishes. From homemade pastas to savory entrees like the Braised Short Rib, each dish is thoughtfully prepared and presented with care.Why is Dante a safe choice for diners in Omaha?Cozy Vibe: Dante provides a cozy and inviting atmosphere, perfect for a relaxed dining experience. The warm lighting and comfortable seating create a welcoming ambiance for guests.Excellent Service: The staff at Dante is known for their attentiveness and friendly demeanor. They go above and beyond to ensure that guests have a pleasant and safe dining experience.With their flavorful wood-fired pizzas and artfully plated dishes, Dante is a must-visit for pizza enthusiasts in Omaha. But don't stop there, because next we'll be diving into the delectable offerings at 'Mangia Italiana'.Mangia ItalianaBut let's not forget about Mangia Italiana, because they offer some incredible options for pizza lovers in Omaha.Mangia Italiana is a renowned Italian dining establishment founded in 2007. They boast unique pizzas, Sicilian-style sandwiches, delectable pasta plates, and a la carte options.When it comes to safety, Mangia Italiana provides a cozy and welcoming ambiance, making it a comfortable place to enjoy a meal. Their table and booth seats offer ample space for social distancing, and the charming decor adds to the overall pleasant dining experience. Additionally, the restaurant-front parking ensures convenience and peace of mind for customers.Mangia Italiana is also known for their generous portions, ensuring that you get your money's worth. Whether you're craving a classic Margherita pizza or feeling adventurous with their specialty pizza options, Mangia Italiana has something for everyone. Their terrific catering services also make them a great option for events and gatherings.As we move on to the next section about Zios Pizzeria, you'll see that they too offer mouth-watering pizza choices that are worth exploring.Zios PizzeriaAnd let's not forget about Zios Pizzeria, because they offer a wide selection of mouth-watering New York-style pizzas that are sure to satisfy any pizza craving. When it comes to enjoying a delicious meal at Zios Pizzeria, here are a couple of things you can do to enhance your experience:Start by exploring their menu, which features a variety of New York-style pizzas made with fresh ingredients and topped with flavorful combinations. From classic options like pepperoni and cheese to specialty pizzas like the BBQ chicken or the Mediterranean, there's something for everyone's taste buds.Don't forget to try their loaded hoagies, homemade pasta dishes, and savory calzones. These menu items are perfect for those looking for a different pizza alternative or a tasty side dish to complement their meal.At Zios Pizzeria, they prioritize the safety of their customers. The restaurant provides a charming interior, free Wi-Fi, and flat-screen TVs, making it the perfect place to enjoy a meal in a relaxed and comfortable setting. The servers are hospitable and attentive, ensuring that your dining experience is enjoyable and worry-free.As we move on to the next section about Oscars Pizza and Sports Grille, you can expect to find another great pizza joint that offers flavorful pizzas, wings, gourmet burgers, loaded nachos, and decadent sweet treats. Stay tuned to discover more delicious pizza options in Omaha.Oscars Pizza and Sports GrilleAt Oscars Pizza and Sports Grille, the menu offers a variety of highlights and options that cater to different tastes. From flavorful pizzas to wings, gourmet burgers, loaded nachos, and decadent sweet treats, there's something for everyone.The family-friendly atmosphere and top-notch service make Oscars Pizza and Sports Grille a great choice for a casual and enjoyable dining experience.Menu Highlights and VarietySince Oscars Pizza and Sports Grille offers a wide range of menu highlights and variety, we were excited to explore their delicious options. Here are some highlights of their menu that we found enticing:Pizza: Oscars Pizza and Sports Grille offers a variety of pizzas, including classic favorites like pepperoni and sausage, as well as unique combinations like BBQ chicken and bacon. The crust is perfectly crispy, and the toppings are generously spread.Gourmet Burgers: If you're not in the mood for pizza, Oscars Pizza and Sports Grille also offers a selection of gourmet burgers. From a classic cheeseburger to a mouthwatering bacon and blue cheese burger, there's something to satisfy every burger lover.In terms of safety, Oscars Pizza and Sports Grille ensures that their ingredients are fresh and their kitchen is clean. The staff follows proper hygiene protocols to maintain a safe dining experience for their customers.Family-Friendly AtmosphereWhen we walked into Oscars Pizza and Sports Grille, we were immediately greeted by a warm and inviting atmosphere that made us feel right at home.The family-friendly environment at Oscars is perfect for those looking to enjoy a delicious meal with their loved ones in a safe and welcoming setting.The restaurant features a spacious dining area with plenty of seating options, including booths and tables, making it easy for families of all sizes to find a comfortable spot.The staff at Oscars is friendly and attentive, ensuring that families have everything they need for an enjoyable dining experience.With private parking spaces and a covered patio, Oscars provides convenience and safety for families arriving by car.Top-Notch ServiceBecause Oscars Pizza and Sports Grille consistently provides top-notch service, we always feel well taken care of when dining there. The attentive and friendly staff create a welcoming atmosphere that makes us feel comfortable and valued.Here are two reasons why Oscars Pizza and Sports Grille stands out in terms of service:Prompt and Efficient: The staff at Oscars Pizza and Sports Grille are quick to greet us and seat us at a table. They take our orders promptly and efficiently, ensuring that we don't have to wait long for our food. The waitstaff is attentive, checking on us regularly to see if we need anything and refilling our drinks without us having to ask.Knowledgeable and Helpful: The staff at Oscars Pizza and Sports Grille are well-informed about the menu and can provide recommendations based on our preferences. They're also willing to accommodate special requests or dietary restrictions. If we've any questions or concerns, they're responsive and willing to address them promptly.With their prompt and efficient service, as well as their knowledgeable and helpful staff, Oscars Pizza and Sports Grille ensures that we've a pleasant and enjoyable dining experience. We always leave feeling satisfied and well taken care of.La Casa PizzariaWhat makes La Casa Pizzaria stand out among other pizza joints in Omaha?La Casa Pizzaria is a long-standing pizzeria that has been serving the community since 1953. What sets them apart is their dedication to using homemade sauces and family recipes, resulting in a unique and authentic flavor. Their thin-crust pizzas are a favorite among locals and visitors alike.When it comes to safety, La Casa Pizzaria takes every precaution to ensure the well-being of their customers. They have a cozy dining area that allows for social distancing, and their friendly staff is trained to follow all health and safety protocols. Additionally, their reasonable prices make it an affordable option for families looking for a delicious and safe dining experience.One of the highlights of La Casa Pizzaria is their variety of toppings to choose from. Whether you're a meat lover, a vegetarian, or someone with dietary restrictions, they have options to cater to everyone's preferences. This makes it a great choice for groups with diverse tastes.La Casa Pizzaria's commitment to quality extends to their ingredients as well. They use only the freshest and finest ingredients to ensure that every bite is bursting with flavor. Their attention to detail and dedication to providing a memorable dining experience is what keeps customers coming back for more.ConclusionAfter our slice-by-slice journey through the pizza scene in Omaha, it's clear that the city has no shortage of delicious options.From the traditional flavors of Orsis Italian Bakery & Pizzeria to the unique combinations at Pitch Coal-fire Pizzeria, there's something for every pizza lover.Whether you're a local or a visitor, make sure to try out these top pizzerias and experience the diverse range of flavors that Omaha has to offer.So grab a slice and indulge in the best pizza in Omaha, Nebraska!
submitted by Sweet-Count2557 to worldkidstravel [link] [comments]


2024.05.14 16:07 aslanfollowr Caramel rolls from a can - copycat recipe?

Growing up, we could occasionally get a can of cinnamon rolls or caramel rolls for special weekend breakfasts. I loved the caramel rolls! You spread the caramel sauce on the bottom of the pan, put the rolls in, bake, then flip the whole pan over. Nowadays I cannot find the canned caramel rolls anywhere! Not only that, but I have since discovered my love of baking. So does anybody have a tried and true copycat recipe?
submitted by aslanfollowr to Baking [link] [comments]


2024.05.14 14:01 Zappingsbrew A post talking about 400 words

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relatively, relax, release, relevant, relief, religion, religious, rely, remain, remaining, remarkable, remember, remind, remote, remove, repeat, repeatedly, replace, replacement, reply, report, reporter, represent, representation, representative, Republican, reputation, request, require, requirement, research, researcher, resemble, reservation, resident, residential, resign, resist, resistance, resolution, resolve, resort, resource, respect, respond, response, responsibility, responsible, rest, restaurant, restore, restriction, result, retain, retire, retirement, return, reveal, revenue, review, revolution, rhythm, rice, rich, rid, ride, rifle, right, ring, rise, risk, river, road, rock, role, roll, romantic, roof, room, root, rope, rose, rough, roughly, round, route, routine, row, rub, rubber, rude, ruin, rule, run, running, rural, rush, Russian, sacred, sad, safe, safety, sake, salad, salary, sale, sales, salt, same, sample, sanction, sand, satellite, satisfaction, satisfied, satisfy, sauce, save, saving, say, scale, scandal, scare, scatter, scenario, scene, schedule, scheme, scholar, scholarship, school, science, scientific, scientist, scope, score, scream, screen, script, sea, search, season, seat, second, secondary, secret, secretary, section, sector, secure, security, see, seed, seek, seem, segment, seize, select, selection, self, sell, Senate, senator, send, senior, sense, sensitive, sentence, separate, sequence, series, serious, seriously, servant, serve, service, session, set, setting, settle, settlement, seven, several, severe, sex, sexual, shade, shadow, shake, shall, shallow, shape, share, sharp, she, sheet, shelf, shell, shelter, shift, shine, ship, shirt, shock, shoe, shoot, shooting, shop, shopping, short, shortly, shot, should, shoulder, shout, show, shower, shrug, shut, shy, sibling, sick, side, sigh, sight, sign, signal, significant, significantly, silence, silent, silver, similar, similarly, simple, simply, sin, since, sing, singer, single, 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storm, story, straight, strange, stranger, strategic, strategy, stream, street, strength, strengthen, stress, stretch, strike, string, strip, stroke, strong, strongly, structural, structure, struggle, student, studio, study, stuff, stupid, style, subject, submit, subsequent, substance, substantial, substitute, succeed, success, successful, successfully, such, sudden, suddenly, sue, suffer, sufficient, sugar, suggest, suggestion, suicide, suit, summer, summit, sun, super, supply, support, supporter, suppose, supposed, Supreme, sure, surely, surface, surgery, surprise, surprised, surprising, surprisingly, surround, survey, survival, survive, survivor, suspect, sustain, swear, sweep, sweet, swim, swing, switch, symbol, symptom, system, table, tactic, tail, take, tale, talent, talk, tall, tank, tap, tape, target, task, taste, tax, taxi, tea, teach, teacher, teaching, team, tear, technical, technique, technology, teen, teenager, telephone, telescope, television, tell, temperature, temporary, ten, tend, tendency, tennis, tension, tent, term, terms, terrible, territory, terror, terrorist, test, testimony, testing, text, than, thank, thanks, that, the, theater, their, them, theme, themselves, then, theory, therapy, there, therefore, these, they, thick, thin, thing, think, thinking, third, thirty, this, those, though, thought, thousand, threat, threaten, three, throat, through, throughout, throw, thus, ticket, tie, tight, time, tiny, tip, tire, tissue, title, to, tobacco, today, toe, together, toilet, token, tolerate, tomato, tomorrow, tone, tongue, tonight, too, tool, tooth, top, topic, toss, total, totally, touch, tough, tour, tourist, tournament, toward, towards, tower, town, toy, trace, track, trade, tradition, traditional, traffic, tragedy, trail, train, training, transfer, transform, transformation, transition, translate, translation, transmission, transmit, transport, transportation, travel, treat, treatment, treaty, tree, tremendous, trend, trial, tribe, trick, trip, troop, trouble, truck, true, truly, trust, truth, try, tube, tunnel, turn, TV, twelve, twenty, twice, twin, two, type, typical, typically, ugly, ultimate, ultimately, unable, uncle, undergo, understand, understanding, unfortunately, uniform, union, unique, unit, United, universal, universe, university, unknown, unless, unlike, until, unusual, up, upon, upper, urban, urge, us, use, used, useful, user, usual, usually, utility, utilize, vacation, valley, valuable, value, variable, variation, variety, various, vary, vast, vegetable, vehicle, venture, version, versus, very, vessel, veteran, via, victim, victory, video, view, viewer, village, violate, violation, violence, violent, virtually, virtue, virus, visibility, visible, vision, visit, visitor, visual, vital, voice, volume, voluntary, volunteer, vote, voter, voting, wage, wait, wake, walk, wall, wander, want, war, warm, warn, warning, wash, waste, watch, water, wave, way, we, weak, weakness, wealth, wealthy, weapon, wear, weather, web, website, wedding, week, weekend, weekly, weigh, weight, welcome, welfare, well, west, western, wet, what, whatever, wheel, when, whenever, where, whereas, whether, which, while, whisper, white, who, whole, whom, whose, why, wide, widely, widespread, wife, wild, wildlife, will, willing, win, wind, window, wine, wing, winner, winter, wipe, wire, wisdom, wise, wish, with, withdraw, within, without, witness, woman, wonder, wonderful, wood, wooden, word, work, worker, working, workout, workplace, works, workshop, world, worried, worry, worth, would, wound, wrap, write, writer, writing, wrong, yard, yeah, year, yell, yellow, yes, yesterday, yet, yield, you, young, your, yours, yourself, youth, zone.
submitted by Zappingsbrew to u/Zappingsbrew [link] [comments]


2024.05.14 13:24 impracticaldogg Lactose-free "custard" bake topping?

Traditional recipe from South Africa has a thin custard (3 eggs beaten with just over a cup of milk and turmeric) spread over the top of cooked, spiced mince. The dish is then baked and served with this golden topping.We have a lactose intolerant guest arriving tonight and I need to improvise. Can I just sub water for milk and cross my fingers, or do I need to make a thin roux, dilute with water and add the eggs to that?
submitted by impracticaldogg to Cooking [link] [comments]


2024.05.14 13:24 Boltsnouns What's Happening in 2024: A Real Answer

What's Happening in 2024: A Real Answer

What's up regards?!

You don't remember me since I haven't posted here since the July 2023 boycott (when I deleted my entire post history).

Many of you are looking for an answer as to what's happening right now and I'll be honest, as much as I love seeing the memes.... it's time an OG like myself schools you all on market mechanics.

Let's get some admin stuff out the way real quick.
My credentials: my first buy order was Jan 18th, 2021 when I saw the hype on the Betz sub and used TA to check out GME. I saw the ascending triangle on the chart and invested $1000 expecting GME to go bankrupt. Imagine my surprise when a week later my account hit $80k before they shut off the buy button. You think TA doesn't work? Cool. Who cares. I'm here to make money, not argue over tea leaves. I now own xxxx shares and attempted to DRS my calls like a true regard. I've written 3 DD on Options and Market Mechanics which wound up at the top of the sub and all ~fall of 2022. How do you think I have all that karma without any posts?

Moving On.

The market is insanely complex, so forgive me for trying to simplify these complex mechanics into an easy to read social media post. People who understand, PLEASE... help me in the comments. All of this stuff can be found on Investopedia or a quick ChatGPT prompt.
There are four main mechanics at play right now driving the stock price: 1. options, 2. Direct Registration, 3. social media, 4. DFV.

Part 1. Options

Look, I get it. This sub hates options because 99% of us lose money on them. Fun fact, you aren't supposed to hold options to close. They are meant for quick plays where you get in and out, but don't want to tie up all of your capital waiting a week for the stock to settle. Here's the rub: Options drive the vast majority of the market. Considering the ENTIRE GLOBAL GDP is $109 trillion, from every country on earth. The estimated options only market: $12.4 trillion actual value, with a notional value of $600 trillion!!! Options alone are 6x the entire global GDP. If you don't think a handful of calls move the price.... well. Go back to school I guess and learn how to math.
Call contracts are worth 100 shares each, so options are like 100x leverage over shares for like 10% of the cost. So when the price swings drastically, options pay back way more money than shares, but unlike shares, they expire and go to zero. The way options were created, they also affect the share price 10x+ more than shares. Most retail (I.e. plebs like me and you) don't know this. Options (calls specifically) give the option to buy 100 shares of a stock at an agreed price, the strike price. The formula to calculate the price of an options contract is very complicated but consist of variables called the Greeks.
The two main Greeks are the delta and gamma. The delta says how much a contract will affect the share price, I.e. acceleration (up or down), and the gamma sets the impact on market makers who wrote the contract. Remember, someone has to sell stocks if a contract gets executed. So gamma is the rate of change for the delta (i.e. the higher the gamma, the faster the delta increases.) Since market makers have special privileges, they don't have to own the shares before they write (sell) the options contract to buyers. This is (one method) of naked shorting a stock. Most call strikes are out of the money (above the share price) so market makers don't own 100% of the stock to sell if a contract goes in the money. I.e. the share price goes above the strike price. So what happens? This is where delta becomes important. The market maker has to go onto the open market and buy the shares that they don't have. This is called delta hedging. Well, if the options delta is high when the MM go to the market to buy the naked shares, the price becomes volatile and starts to skyrocket. Now, since the gamma affects the delta, as a ton of people start buying options, each options gamma begins to grow, exponentially increasing the delta effect on the stock price.
In GMEs case, the stock has been extremely flat, with no volatility for months. This dropped the delta significantly over time and most options contracts were nearly worthless if they were more than $5 above GME's share price. Last week the price started moving up into low delta strike prices (which were un-hedged by MMs). As the price continues going up, more call strikes go in the money leaving the naked MM's at very high risk. Now the market makers have to hedge those calls since they are either in the money, or about to be in the money. Since each call is 100 shares, for every call bought, the MM has to buy 100 shares (oversimplifying). So if there's 16,000 calls that means 1.6M shares have to be purchased on the open market.
Joe schmoe isn't moving the share price with his $5,000 stock purchase. But if a MM has to buy $54.4m of shares at once (1.6m shares times $34), guess where the price goes? UP.
https://preview.redd.it/wfk4as7lhd0d1.jpg?width=1179&format=pjpg&auto=webp&s=e682d09b140f856b385d359a1ef6f6f06541a31c
So now the price skyrockets due to the MM massive purchases, putting even more calls in the money. Requiring more hedging. Requiring more purchases, requiring more hedging. This ramp is called the Gamma ramp. Eventually the loop stops and the price stabilizes at the top of the gamma ramp. Right now, the max strike yesterday was $34 for GME so the ramp can't go higher (which is why after market close the price moved up to $33). But today, when the new strikes are released (max strike is $57), if there's enough hedging required, the ramp continues until either 1. No more hedging is required, or 2. the stock hits max strike price again ($57, and the stock price is currently at $45 at 6am). Wait a day, rinse repeat. (FYI, MM have two days to hedge, so just because the price drops down to $28, does not mean the hedging is complete for today). Low supply + high demand = recipe for insane share prices as MMs fight to close out their naked shorts.
Check out this chart from 2021:
https://preview.redd.it/bv329dpnhd0d1.jpg?width=624&format=pjpg&auto=webp&s=069dfc38cdaf33cff6c514614ad999730b610799
This has happened so many times in the market and this is a GAMMA squeeze. GME is not being short squeezed right now. It's being gamma squeezed. However, if too many contracts are sold short, they still require a share to close the position. Too many shorts equals not enough shares. It becomes the hunger games on crack. A gamma squeeze is the predecessor to a short squeeze. If the gamma squeeze keeps going through this week, next week will be a blood bath as the short squeeze kicks off and Market Makers begin liquidating real companies like Apple and NVDA and TSLA to pay for the GME squeeze.

Part 2: DRS

Okay, so now we established that GME is undergoing a Gamma Squeeze, pushing the price high, very very quickly. Well, for literal years, this sub has DRS'd over 75 million shares, removing approximately 50% of the float, that we know of. This means that HALF the available shares on the market are locked away from MMs, who can no longer use them to hedge with. DRS was never going to cause the MOASS, but DRS is like pouring a thousand gallons of gas on a camp fire. It's going to go BOOM and there's nothing can stop it. Take the limited supply due to the gamma ramp, and get rid of HALF the remaining supply. It's making the gamma ramp problem exponentially worse.
https://preview.redd.it/bfcturw8id0d1.png?width=726&format=png&auto=webp&s=c6d2622586ac9a9bf40e00386a716b5616974dd1
It's possible that the DTCC failed to properly account for real shares, and let Market Makers use their liquidity fairy powers to create fake shares by naked selling them through brokers. If this is the case, then there are no actual shares for market makers to buy off the open market to fulfill their obligations during the gamma squeeze. Just like the old punch buggy squeeze in 2008, no shares alone will cause the price to skyrocket. This means that we are about to see Institutions blow up as their obligations exceed their assets with no way to purchase real shares off the market. When these banks, hedge funds, and market makers blow up, it's going to ripple across the market. Expect a lot of drama from everywhere including many unexpected places.

Part 3: Social Media

How does social media play in this? The spread of information. Remember the old bets sub, where people yolo'd tens of thousands of dollars into options contracts in order to make a fortune? Yeah, for every one person on that sub YOLOing their entire 401k into 0DTE calls, there are probably 10 more who dump theirs into the exact same stock options. Suddenly, those $10k YOLO posts are the equivalent of $100k+ for each one posted. $10k in share prices won't affect the price much, but $10k in high delta calls? Yeah, RIP to the Market Makers trying to buy and hedge shares.
Additionally, the 2021 squeeze spread massive awareness of these types of events. Add in GME's synonymy with meme stock, make me rich, and the non-stop reminded for the last three years by this sub, no one is going to miss this opportunity to invest again. Remember bitcoin and Apple Computer, and Amazon? Who wouldn't go back and invest everything in those stocks. Social media is driving people to invest in GME, not wanting to miss the rocket this time around. And that bring me to my last point....

Part 4: DFV, the man himself, returns.

Remember this guy?
He made like... ALL the money... Off of only $50k initial invest in 2019! Insane!
He's Back...
https://preview.redd.it/108r9cm4md0d1.png?width=987&format=png&auto=webp&s=2faeaec294fb2a86a763f294822c42a962b31c33
Time to get serious. All the OG's like myself are back, and we have 3 years of savings to pour into this thing. This is our (un?)intentional catalyst. And MOASS is about to start.
BUCKLE UP. The fasten seat-belt sign is on. We are number one for departure....
TO THE MOON.
submitted by Boltsnouns to Superstonk [link] [comments]


2024.05.14 09:43 Thenn_Applicant Dorian Merryweather, Lord of Longtable + AC

Reddit Account: u/Thenn_Applicant
Discord Tag: Garin
Name and House: Dorian Merryweather
Age: 49
Cultural Group: Reachman
Appearance: Dorian's chestnut brown hair has been greying for quite a while, however is short beard retains more color, including a few stray red hairs peppered throughout it. While his features have softened and gained some pudge as he aged past his prime, he remains in overall good shape. This is partly due to his great love of gardening and crop cultivation, which have left his hands and nails rather rough.
Trait: Numerate
Skills: Avaricious (e), Architect, Administrator, Investor
Talents: Language (High Valyrian) Cooking, Gardening
Negative Trait: N/A
Starting Title: Lord of Longtable
Starting Location: Opening Event
Biography:
It has been said; men grow tired of sleep, love, singing and dancing, sooner than war. As such, it begs the question, what does a man have left when he finally tires of war? In pursuit of an answer, of any answer, one half of Dorian Merryweather’s life was spent. He was the second son of Lord Arthor Merryweather of Longtable. Like many others born in a place of natural abundance, he longed for more, for something greater than a mere provincial estate. The tourneys of Highgarden, the hunts of Horn Hill and the books of Oldtown all called to him, and so he could never ride past his father’s mild and verdant fields fast enough. Dorian counted himself lucky not to be the heir, for that meant he could pick where his future lay, unchained from the uninspiring home of his childhood. Instead it was his older brother, Bennard, who envied his free-flying lifestyle, contriving any excuse to join him on his escapades and agurk lessons and ceremonies he ought to have attended.
Lord Arthor was fairly permissive of this deriliction of duties, as the friendships forced on such journeys were worth more than lessons that could be repeated later, or tasks that could be handed off to lowborn stewards. The boys attended tourneys, balls, hunts and feasts, living the life the bards extolled as the height of reachman’s chivalry. The one time they did not shirk their duties was when their father had the honor of hosting King Mern and his court for a tourney on the Warrior’s day. The Merryweather sons would present the king and his family with silver bowls of dilligrout, a most exquisite stew of capons, white wine and almond milk. They had the joy of tasting it once the Gardeners had their fill, a taste they would never forget. On the tournament field three days later, Mern knighted them both, though Dorian was only sixteen at the time, green as a knight could ever be.
Five years later, as news of Aegon Targaryen and his early conquests spread, the lords of the Reach were summoned to Goldengrove, where they found a veritable forest of Westermen’s banners being planted beside their own. The fall of the Storm Kings had led to a whirlwind of diplomacy between the houses of Gardener and Lannister. The plan was presented to the lords with the two kings sitting beside one another on the dais as though they were brothers. They held up Aegon’s letter of demands, scornfully reading it aloud and then proceeded to tear it up to a roaring acclamation from the hall. Standing there before the hall, Mern could hardly be called the Warrior incarnate. There stood a man well past his prime, old enough to be a grandfather and with no great victories to his name, in battle or on the tourney field. All the same, this man, whom they called their king, always seemed to know exactly what to say to win someone over. If he’d declared war on hell itself that evening, the Merryweather brothers would probably still have marched off with him when the next morning dawned. Bennard and Dorian shouted as loud as anyone, death to the foreign upstart. That evening were betrothed to westerwomen they’d never met before, made plans for a real battle, which they had never fought in before, and drank, ate and sang as though the night would last forever. House Merryweather was not able to secure a command, yet King Mern remembered his stay at Longtable fondly. He gave Bennard and Dorian a place in the vanguard, and even adorned Bennard with a brooch of the order of the green hand the morning before the army Goldengrove, a momentous honor which Bennard would cherish for the remainder of his days. He did not have many left, as it turned out. The Field of Fire began like a dream, as the two brothers rode off at the break of dawn, two out of five thousand sets of gleaming armor atop proud warhorses. By the end of the day it had become a nightmare. Caught up in the maelstrom of battle, Dorian did not see the moment when their loss was assured, but the Gods know he could hear it, the creeping, hungry flames that descended on the reachmen like an army of its own. As hundreds were broiled inside their steel plate and thousands more choked on the inferno’s horrible vanguard of black smoke, Bennard and Dorian broke and fled. They were not far behind the retreating Loren Lannister in their escape, but half a minute made all the difference. The lines of fire fanned out, hunting more living things to devour, and engulfed the two brothers. Dorian could feel how the flames spread from his surcoat to his undershirt, all the way down to the hairs on his chest, beginning to sear his skin. In a desperate act he threw himself in the Blackwater, and would have perished if not for the shoddy work of his squire that morning, which left him able to tear off his plate before he could sink. With bloodied, burn-marked fingers, he clung to the roots of a tree by the riverside, water up to his chest. He was retrieved after some time, how long he could not say. For the next two moons his mind was adrift, distracted from his pains by milk of the poppy. The next two were far worse, as he grew more lucid and realized the extent of the damage. A burn-mark stretched from his right thigh, all the way up his chest and left bicep to the apple of his neck. Many times over, flakes of dead or dying skin had to be peeled off by the maester as the scabs kept bursting with blood and clear liquid. By the end of that year he was able to walk again, though the burn mark would leave a feverish red mark across the front of his body, his new skin settling into twisted lines.
Bennard was far worse for wear, alive yet burned all the way to his face and crippled from a fall off his horse. His nose and ear-lobes had to be cut off, too burned to save, and even his eyelids were permanently scarred, unable to sprout new lashes. The more lucid Bennard became, the deeper his sorrow. Eventually he began refusing food. The new lord of Longtable would not eat anything his cooks set in front of him. In spite of his ever present pains, Dorian began going to the kitchens, reprimanding the cooks for their failings. He knew his brother well and knew his palette, and began ordering them to make his brother’s favorites. When he felt they were making mistakes, he interrupted their work himself. He was a stranger to the kitchen, yet would criticize how things were cut too roughly, spiced too little or too much. He was a terror to the cooks, yet they could not refuse him.
His attempts to intervene were however hampered by a newfound aversion to heat. The sound of the hearth, of boiling and searing, the general sense of warmth around him made him nauseous and caused his movements to seize up. Still, he went to his brother’s bedside every day, and afterwards he forced himself back to the kitchens. His sister, Lydia, tried to stop him at first, but soon found her protes fell on deaf ears, and so joined him, if only to leash him in when he went too far. Finally, there was only one dish they hadn’t tried; the dilligrout they’d once served to the late King Mern. Every time it was made, it came out wrong. It soon turned out the cook who had served them that evening six years ago had since retired, and his exact method had never been recorded or taught to anyone else. Dorian would first invite the man to Longtable, then summon him with armed knights when invitations were refused.
Theomar, the man who appeared before him, was a sorry sight, looking frightened and confused as he was taken to his old workplace. It was explained by his sons that he’d been growing senile even six years ago, often snapping at the kitchen maids under him when his memory failed him. Since then he’d gotten worse, seldom eating, let alone cooking. Something in the old man’s eyes did seem to brighten for a moment when the sounds and smells of his old kitchen surrounded him, and Dorian ordered him to make dilligrout. Before long that faint spark had been drowned out by tears. He would start boiling capon or crushing almonds, only to leave the job half-done whenever he had to fetch something new. Serving maids were put at his disposal to bring him ingredients, yet an ingredient ordered would be met with a reprimand as he seemed to forget which dish he was making every few minutes. Finally Dorian snapped at the man, grabbing him by his collar and shouting accusations of treason against House Merryweather. By the time Lydia could restrain him and try to apologize, the man was a wreck on the floor. After watching it for a while, waiting for the man to get up and continue his work, even Dorian was overcome by pity and shame for what he’d done. The old cook was praying to the gods, begging forgiveness for his failings. Dorian began to realize he’d broken a great man down and would himself beg forgiveness. He offered the man his old cook’s quarters back for the rest of his life, and promised his sons that his maester would tend to the man in his old age, that he would be fed from Longtable’s stores.
At this point, he resolved to make the dilligrout himself. Through it all, Bennard was barely clinging to life, or rather being tethered to it by the will of others. He could only be fed when drugged down by the milk of the poppy, and the more often it was used, the less effective it became. Every day Dorian braved the kitchens, yet he could not recreate the flavor of that wonderful night. It was by the grace of the gods, perhaps with Theomar as their vessel, that Dorian would even come close. The old man could no longer cook, but over time he began to wander into the kitchens and sit down on a chair. At first Dorian thought the man only sought the warmth of the hearth for his weary bones, yet he discovered it to be more than that. Theomar’s eyes were like clouded glass, yet they brightened every now and then, hearing almonds being ground, smelling capons searing in fat, as though it was stirring the kitchenmaster of yore back to life. Eventually Dorian began to walk up to the old cook with his ingredients, bidding him to smell or taste small portions. Sometimes he got simple instructions out of it, ‘too coarse’, ‘too sour’, ‘underdone’. Som times a mere nod or frown was all Theomar managed. Over the course of a couple of days, Dorian put together one final attempt to get the dish made rightWhen he arrived in Bennard’s chamber, he was met with a look which brought forth discomfort that no flame could produce in Dorian. Plainly, raspingly, his brother asked him why he wouldn’t let him die. It was easy, Bennard reasoned. All Dorian needed to do was wait and become lord. The words almost made Dorian throw the dilligrout on the floor. Almost. He placed two bowls on Bennard’s table, the dilligrout and one brimming with milk of the poppy. Dorian told his brother to make his choice. If he sought death, Dorian would let him, but he would not hear that it was an easy thing, watching his brother die. That evening, the milk of the poppy was carried away by the maester, the empty bowl of stew taken to be washed in the kitchens. From then on, Bennard ate what his brother brought him without complaint. He lasted just into the new year, dying on its tenth day. In the predawn gloom of the twelfth, Theomar died in his sleep
Dorian took up his lordly task joylessly. His old wanderlust returned, spurred by the horrible memories that now stained Longtable and the reach itself in his mind. The final straw came when their new Tyrell overlords, insisted on him marrying a lady from a dornish house. His previous betrothal had fallen through, as the parents of his western bride had not wished to draw the ire of the Targaryens by maintaining an old alliance meant to oppose them. Instead of obliging, he boarded a ship from Oldtown going east. It stopped only briefly in Planky Town before going to Tyrosh. Noting him to be a nobleman, a few of the city’s wealthy men would host him for a while, though they quickly lost interest when his lack of knowledge of trade became apparent. After that, he spent time in the markets and squares where the common people lived. His old curiosity was piqued, and he decided to embark on a quest of learning, fashioning himself another Lomas Longstrider. He moved on to Myr, and the experience was much the same in broad strokes, a few rich men showed interest and quickly lost it. As he’d visited the dye markets he went to see the city’s famous artisans at work. One thing was notably different, he met a Tyroshi woman with green-dyed hair, going by the name Maryah. She was a trader, and the two had taken the same ship to Myr. She had been to Myr before and showed him many of its secrets. They spent an entire day in one of the vast delicacy markets so she could show him the many tastes of the city. Having no plans in advance, he asked where she was headed next.
Without a second thought he would join her on a journey to Lys. He soon understood it to be a test. It was not long before she teased him, speculating he’d only joined her for a chance to see the famous pleasure houses. Evening after evening they stayed in the city and Maryah would tease and test him over the matter. Finally he told her he’d renounce his betrothal for her, that there was no one else in his eye. She laughed, replying he would not have to. The next morning, Dorian awoke to find that she was already up, the green washed from her black curls. Maryah had in fact been Joanna Dayne, his dornish bride to be, having traveled the same route as him ever since his ship stopped at Planky Town to refill its food and water. She was already quite familiar with the three closest free cities, having served as a dornish envoy on behalf of its spice traders. As they planned their return to Westeros, Joanna asked him what else in the world he wanted to see. Within a few moons of being wed, they left Westeros, not to return for three years.The journey was what his mind needed, away from the Reach, its knights and tapestries, hunts and tourneys. Ultimately, the lords and knights of his homeland, for all their songs and poetry, lived every day in preparation for war, frivolous though the preparations were. Joanna showed him a different world, the remnants of Old Valyria. War was to be sure inescapable. Wherever they went, there were soldiers, tapestries, contests of arms, and yet the cities housed something else as well, a boundless potential for creation, commerce and growth.
Thanks to Joanna Dayne’s knowledge their stays became far better planned, and they could enjoy the hospitality of wealthy locals far longer. She knew how to talk about the spice trade and similar matters, and Dorian began to pick up on it. On their second stay in Myr, he procured a great deal of fine parchment and began taking notes, everything from negotiation tactics and the prices of cloves or red peppers to court customs, as well as more eclectic pieces of knowledge, details of running an eastern estate, descriptions of technological marvels he had never seen in Westeros, and ingredients in the local food. By the time they neared Qarth he had quite the list of recipes, among other things. There he was even able to learn a few all the way from Yi Ti, as some local cooks catered to merchants from the Golden Empire. On their journey home they’d end up taking the opportunity to see the newly made port of King’s Landing. By that time, a third member had joined their journey, their infant daughter Florys. Having left Longtable in the care of his sister and steward for three years, Dorian finally accepted the responsibility of running his ancestral home.
Longtable was considered to rule over some of the best lands in the Reach, ideally situated along the river with abundant soil which could provide two grain harvests in a year. Having seen the estates which supplied the great cities of the east, Dorian was all too aware of its comparative shortcomings. He found that the abundance of the land had a counterproductive effect, breeding complacency and carelessness. From his grandiose tour of the east, he went on a painstaking tour of his own lands, trying to get an overview of everything he ruled over. He paid the citadel a fee to send him half a dozen maesters in training for a season. These young men, literate and numerate, would serve his own maester in conducting a survey of the land, giving Dorian account of all resources at his disposal as lord. The results were quite varied.
Some peasants were found to have remarkable agricultural insights which they had no way of writing down, entirely reliant on passing the knowledge to their children. Knowing the risks of such a method of transferring knowledge, Dorian ordered such insights recorded. In other places there were farmers and communities who were unwittingly exhausting their soil. Instances of lack of fallow land, excessive grazing by cows and lack of crop rotation were also made note of, followed by edicts against such heedless practices. Septons, sheriffs and tax collectors were given written copies and were obliged to read them to the peasantry wherever it was deemed necessary. It also became part of the obligations of farmers to plant a set amount of clover in their fields and pastures, a practice some had taken up on their own but which had already become a standardized law among the estates belonging to Myr and Volantis. Irrigation was expanded and land inheritance was reformed to prevent the splitting of fields past a certain threshold.
Lord Dorian was not always successful. Some eastern ideas had been useful innovations which improved conditions across the board. In time he learned that the peculiarities of the westerosi system were sometimes necessary for the sake of stability, not merely the misshapen fruits of ignorance. His attempt to enclose part of the common lands proved abortive, as it nearly caused a peasant rebellion. A procession of aggrieved smallfolk headed for Longtable had to be dispersed by knights, armed with wooden clubs to prevent needless bloodshed.Two men were hanged and five sent to the wall, but the reform was thereafter abandoned, leading the populace to calm down. Dorian was not much of a military leader and had not wielded weapons since the Field of Fire. He became aware of his need to bolster his forces, a notion reinforced by the establishment of the Black Roses not long after his return, and again with the Kingswood Catastrophe
In the meantime, he and Joanna raised a family together. Three more daughters would be born healthy, with a couple of miscarriages and a stillbirth in between, also a daughter. Their travels did not entirely come to an end. In 13 AC they would tour the northern free cities of Norvos, Qohor, Pentos, Braavos and Lorath, which they had missed on their original journey. The lion’s share of 17 AC was spent on a journey to the Summer Islands. At other times they would make shorter journeys around the Seven Kingdoms, where they felt more secure in bringing their older children along. Whether it was visiting Joanna’s family in Dorne, tourneys and feasts in the Reach and West or even one trip to see the wall, a nameday wish by Florys, they were often on the move. Like most of their peers, they frequented Oldtown and Highgarden
The growing rift between the two queens and their children was a situation Dorian would watch with dread in his heart, remembering keenly how a generation of young men had been brought to the field of fire. To his mind, the Targaryen rule ought not go to waste. Like Valyria of old, it had begun with fire and blood, yet similarly peace and prosperity had followed in its wake. If only the dragons could stand united, perhaps another long peace like the one the Freehold once enjoyed could again be established. If not, another century of blood was upon them. Under Dorian, Longtable became a place where he sought to bring together people from across the kingdoms and forge unity over the dinner table, an attitude which somewhat vexed and confounded his more militaristic daughter and heiress, Lady Florys. Even amid her questioning of the viability of his peaceful ways when surrounded by those who would make war, a terrible sight would steel his resolve, watching the Mander burning green, every bit as terrible as the flames from twenty one years prior. That night he made a simple vow, never again.
The League of the Cornucopia, he would name his little group, a gallery of lords and ladies whose acquaintances he’d made over the years. With these fellow gourmets he would share the culinary knowledge he’d gleaned from his journeys in the east and west. Most unusual for a lord of his rank, Dorian came to spend a great deal of time in his kitchens, testing out recipes himself. On occasion, the dishes he served to his guests for these small, intimate gatherings would be the work of his own hands. The membership did vary from time to time, both based on who could make it and who he sought to bring together. Rather than a fully closed circle, the League is more like a form of feasting, only it’s done for a much smaller crowd, without the public spectacle. Such occasions allowed for more refined foods which did not need to be served to hundreds and kept constantly warm over the course of hours like some common tavern stew. It also opened up an arena of more intimate diplomacy and negotiation for those who sought it, hosted on neutral ground by a lordly mediator, free from prying eyes.
Timeline:
25BC: Dorian is born, second in line to Longtable
24BC: His sister Lydia is born
9BC: House Merryweather hosts House Gardener for a tourney and feast. Dorian and his older brother Bennard serve the dish of honor to King Mern Gardener and his family. During the subsequent tourney, Mern knights both boys, despite their inexperience and lack of victory in the tourney
9BC-2BC: Dorian spends much time travelling the reach, attending events
1BC: Dorian and Bennard fight in the vanguard at the Field of Fire. Both are burned, Bennard far more severely than Dorian. Lord Merryweather is killed. Traumatized by the battle and his new maimed body, Bennard starts refusing food. Dorian desperately tries to re-create the dish they served King Mern eight years ago. The cook who made it has since gone senile, but eventually manages to help Dorian re-create it. He is given a place at court as apology for his mistreatment at Dorian's hands before this occurred.
1AC: Lord Bennard dies at the beginning of the year, leaving Dorian as lord of Longtable. His sister Lydia fulfills her betrothal to House Tarly, becoming lady of Horn Hill. At the prospect of marrying a Dornishwoman on the King's orders, Dorian decides to leave Westeros to put off his marriage. In Myr, he meets a woman calling herself Maryah, claiming to be a Tyroshi merchant. They fall in love and travel to Lys together. There Dorian promises to set aside his betrothal for her, whereupon she reveals herself as Joanna Dayne, his dornish betrothed.
1AC-4AC: Dorian and Joanna wed at Longtable, then depart on a new journey of the east. They reach as far as Qarth before turning back home. In 3AC, on the way back, their first child, Florys, is born while the couple are in Volantis, on the way home. They return via the newly built port of King's Landing.
4AC-8AC: Using knowledge from the east, Lord Dorian embarks on a project of rationalizing the agriculture of Longtable
5AC: Dorian and Joanna have their second child, a girl named Ellyn
8AC: Their third daughter, Desmera, is born
13AC: Dorian and Joanna spend a year travelling the northern free cities
14AC: Their fourth and final daughter, Gwin, is born
17AC: Dorian and Joanna undertake a journey to the Summer Islands with their children
23AC: The aftermath of the battle of Stonebridge brings back memories of the Field of Fire, as the Merryweathers watch burning slag run down the Mander
25AC: The Merryweathers travel to the celebration of the maturity of Aegon's sons
Family Tree:
Arthor Merryweather (father, d.1BC)
Cerelle Merryweather (pending family connection) (mother, d.20AC)
Rhea Merryweather (sister b.27BC)
Bennard Merryweather (brother, d.1AC)
Lydia Merryweather (sister, b.24BC)
Glendon Merryweather (uncle, d.1BC)
Myrcella Pommingham (aunt, d.22AC)
Leo Merryweather (cousin, b.13AC)
Joanna Dayne (wife, b.26AC)
Florys Merryweather (daughter, b.3AC)
Ellyn Merryweather (daughter, b.5AC)
Desmera Merryweather (daughter, b.8AC)
Gwin Merryweather (daughter, b.13AC)
_____________________________________________________________________________________
Auxiliary Character:
Name and House: Florys Merryweather
Age: 23
Cultural Group: Reachman
Appearance: [A short, muscular woman with wavy black hair, normally worn in a bun. She has high cheekbones and a proud demeanor. Her rigid strength stands in contrast to the more relaxed nature of the Merryweather court, one she finds overly lax and casual](0_0.png (896×1344) (discordapp.com))
Trait: Hale
Skills: Swords (e), Essosi Blademaster
Talents: Dancing, Fishing, Cooking
Negative Traits: N/A
Starting Title: Heir to Longtable
Starting Location: Opening Event
Timeline:
3AC: Florys is born in Volantis, while her parents are on their way home from Essos
10AC: Florys starts training under Saathos Trevelyan, her father's Master at Arms
13 AC: She joins her parents on a tour of Pentos, Braavos, Norvos and Qohor
17AC: She travels with her parents to the Summer Islands
19AC-23AC: As she comes of age, Florys becomes more critical of her father's desire for peace, viewing it as increasingly far-fetched amid the increasingly controversial regency and the impending succession dispute. She resolves to make the kinds of connections her father seems unwilling to, in case of war
25AC: She accompanies her family to the celebrations
NPCS:
Ser Leo Merryweather (Age: 37, Archetype: Magnate) Lord Merryweather's first cousin, he has become an indispensable agent in the daily running of Longtable. Despite his foppish demeanor and aparent laziness, he is highly capable and loyal in his task of increasing his family's fortune. He remains happily unwed
Saathos Tevelyan: (Age:48, Archetype: Master at Arms) The son of a Lysene father and a Myrish mother, Saathos initially sought a career in amongst Myr's military officers, however his family's relatively low status proved an impediment to further promotion, later compounded by a dispute with a superior. He met Lord Merryweather in 3AC and eventually travelled West to offer his services five years later, finding his career progress stonewalled in his home city. Well into middle age, he still looks firm and imposing as profesisonal a soldier ought to
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2024.05.14 09:13 ap0kalyps3 Need help reducing the sweetness of a recipe

Hey everybody, so I recently followed a recipe I found on TikTok (yeah I know..) but it was really good, but the overall opinion of the people I let it try was that it was just really sweet... also I hope this question fits in here...
so here's the recipe, as short as I can get it (it's also in metric, because I don't know imperial, sry in advance):
175g Creme Cheese 200ml Heavy or Whipping Cream (I used whipping cream) half a can of condensed milk (about 200g)
mix those together for the cream
then you dunk whatever cookies or biscuits you want into a bit of milk and lay them out in a dish
spread half of the cream ontop and repeat
for a chocolate ganache heat 50ml Heavy of Whipping Cream und melt dark chocolate in it spread on top and refrigerate
ok so I know that most of the sugar content comes from the condensed milk, I tried finding some condensed milk with less sugar in it, but to no avail, so now I want to know, does anybody know how to make this recipe taste just a bit less sweet? can I add something to balance the taste? I bought coconut condensed milk, thinking it would be less sweet, but when I looked at the can of my first attempt, it has basically the same amount of sugar, I also tried finding some heavy cream with less sugar, but they all have pretty much the same where I live (Austria) in my first 2 attempts I used Lotus cookies, which are like caramel biscuits you get served with coffee and then I used the Leibniz biscuits which are more bland but still sweet biscuits, thinking it would be less sweet, it was still pretty sweet though haha in the end it tasted really good both times, but it's still really really sweet...
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2024.05.14 09:02 HFromm1 AIW for being upset about carrots

This happened in the morning and I still can't stop thinking about it.
So to clarify I can't eat boiled / cooked carrots, I don't know why but the texture makes me vomit, just having them in mu mouth makes me nauseous. My mom and my sister know this, they have for years.
Today I arrived at work as usual, packed away my lunch and waited until mid-day to sit down and eat: chicken on a creamy sauce and white rice, but the rice had carrots, cooked carrots. This big chunks mixed in with it. I sat there for a good ten minutes just looking at the thing because I can't physically eat it, in the end I just ate the chicken but I was honestly so upset I had to force it down.
When I arrived home both my mom and my sister asked me if I had liked lunch as it was a new recipe but the only thing I could picture was the carrots, I told them, asked them why were there carrots on the rice and they told me they had forgotten. My mom even seemed upset I hadn't eaten the whole dish but I can't! I can't eat it! They shrugged it off and I guess I was supposed to shrug it off too, I mean it's just rice but its the middle of the night now and I can't sleep thinking on it. The whole day I have been asking myself how could they forget I can't eat carrots.
After thinking about it I'm upset for a few reasons:
1) It's not the first time this has happened, earlier this year it was the same thing with a salad. Huge chunks of carrots I just can't eat.
2) Earlier on the day my sister warned she had bought some lettuce I didn't like in case I wanted a sandwich, this was because her boyfriend preferred that one, but that she would buy the other kind later in the week. This was fine at the time but now I just keep thinking, how is it that she goes out of her way to buy a crappy sort of lettuce for a guy she has known for 5 years but remembering your brother physically can't eat carrots twice in 5 months is just too much work?
3) Neither of them were even remotely apologetic, they just shrugged me off and got offended that I didn't eat the fucking rice.
I honestly think I'm overthinking but I can't stop thinking about it, I haven't eaten anything since and I am too upset to notice if I'm hungry. I have to get up at five and I am tired of being upset, I just downed a double hoping it would silence my brain but nothing, I still can't sleep.
Update: I did apologize.
Well they beat me to it. After getting dressed I went downstairs to the kitchen to apologize but my mom met me first. She apologized for making me feel like she didn't care for me and promised she will be more careful in the future. I apologized as well and told her she had nothing to be sorry for and that I was exaggerating. My sister was similar, though I did grovel a bit more with her.
Both of them told me they still felt bad and promised to make chocolate volcanoes for dinner. Lunch today is spaghetti Bolognese with home made bread, I have instructions to put the butter in the oven before eating.
submitted by HFromm1 to amiwrong [link] [comments]


2024.05.14 06:35 Ukrainer_UA 5:11 EEST; The Sun is Rising Over Kyiv on the 811th Day of the Full-Scale Invasion. About the Ukrainian tradition of honoring the departed by sharing food and drink with them.

5:11 EEST; The Sun is Rising Over Kyiv on the 811th Day of the Full-Scale Invasion. About the Ukrainian tradition of honoring the departed by sharing food and drink with them.
We are Ukraïner, a non-profit media aimed at advocating for the authentic Ukraine - and unexpected geographical discoveries and multiculturalism.
This is an article that was published on May 11th, 2024. It has been condensed for Reddit.
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Provody, Provodna Nedilia, Hrobky, Mohylky... let us tell you about these holidays and why people celebrate them.

Photo: Taras Kovalchuk.
In Ukraine you might see small groups of people who gather at cemeteries every Spring, bringing food and strong drinks, setting tables right among the graves, and conversing and praying for a long time. This might seem strange or even uncouth to some, however, this is a longstanding Ukrainian tradition of honoring ancestors. Unfortunately, many perceive it with prejudice or hostility nowadays because there is often a lack of understanding of how this ritual actually took place before various ideologies influenced its interpretation (and the ritual itself). Primarily, this concerns the detrimental impact of the Soviet era, during which this Ukrainian tradition either withered away or degenerated completely.
Provody, Provodna Nedilia, Hrobky, Mohylky, also known as Radunytsia (Radonytsia), Didy, Babskyi Velykden—all these are names common in various regions of Ukraine but denote the same thing: the days of honoring departed souls and remembering their lives during a symbolic meal.
Ancestor worship has been known since the times of ancient societies: both in matriarchal communities (in Melanesia, Micronesia) and in later patriarchal societies. Ancient Greeks, Romans, and Slavs also had such traditions.

Origins of the Ukrainian Tradition

During the early times of Rus, tradition of Radonytsia was known to already exist and it was closely linked with ancestor worship. Its roots trace back to the era of paganism and the word literally means "solemn days." Ancient Slavs referred to Radonytsia or "spring joy" as a whole cycle of spring holidays dedicated to commemorating the dead. When Christianity was adopted, the celebration condensed into a single day—the second Sunday after Easter. According to ancient folk beliefs, the dead rejoice when their living relatives remember them fondly and tend to their graves.
According to Ukrainian folk beliefs, the annual commemorations of relatives during the spring awakening of nature symbolized the infinity of the life cycle and the inclusion of people who had passed away into this cycle. After the adoption of Christianity, Orthodox clergy initially condemned all such holidays, including Provody (the common name given by the church), considering them pagan rituals, and called for the eradication of this custom. However, such powerful archetypal traditions are impossible to erradicate, so they remained, albeit transformed into various forms and manifestations. For example, in addition to Provody, honoring the dead found expression in the following holidays:
Winter
  • Christmas: weaving a didukh (a symbol of the ancestor), in some regions, people leave a spoon in kutia after the Holy Supper, leaving the dish overnight, supposedly for the souls of deceased relatives.
Spring & Summer
  • Green Holidays, including Green Sunday (Trinity Sunday): commemorating the dead at home, in church, and/or at the cemetery, adorning graves with greenery. On the Saturday before the Green Holidays, even those who died by their own hand are commemorated.
Autumn
  • Dmytro's Saturday, Grandfathers’ Saturday, Grandfathers’ Days, Grandfathers’ Laments, or Grandfathers (Didy): honoring departed family members at home with a memorial dinner, including kolyva, visiting their graves, and tidying them up.
Over time, memorial days became an organic part of church commemorations: requiem services were held not only in church but also at the cemetery. At the same time, the observance of Provody was regulated, essentially reduced to commemorating known relatives, and any pre-Christian era expressions of joyful behavior were condemned. However, in Polissia, unlike, say, central Ukraine, the tradition still retains more archaic features. For example, it is considered a sin to mourn during these days because the deceased should rejoice that their relatives remember them, so it is very important not to "spoil the mood" for the dead.
Photo. Luchka Village, Poltava region, 1960s. Photo from the family archive of Oleksandr Liutyi.
The first known written mention of commemorating relatives in the second week after Easter is recorded in the Chronicles of Rus from 1372.
Throughout the ages, addressing ancestors and/or honoring them was fundamental for Ukrainians, shaping their identity and influencing various aspects of life, including spirituality. Thematic holidays and rituals existed in all Ukrainian regions, so the stereotype that this is a Soviet relic or lacks cultural taste is fallacious, as the connection with ancestors provides an answer to the question "who are we?"
Before Provody, on the Thursday of Holy Week, it is customary to visit the cemetery to tidy up the graves of relatives—pull out weeds, tidy or update plaques, plant new flowers. Therefore, this day is sometimes called the “Mavka’s Easter” or "Easter for the Dead" because it was believed that on this day the news of Easter reached the afterlife, and the dead joined the celebration with the living.
Photo: Taras Kovalchuk.

Memorial event after Easter

In simplified terms, Hrobky, Provody, Mohylky, etc., are a way to commemorate the dead loved ones, sharing a meal with them, so to speak. Therefore, in addition to the usual food for daily consumption, special food with ritual significance is prepared. This includes consecrated bread and kolyva. Kolyva among Slavic peoples, including Ukrainians, refers to a memorial kutia made from grains with a sweet syrup. The name of this dish originates from the ancient custom of offering grain and fruits during memorial ceremonies, which in Ancient Greek was called "kolluba" (in Byzantine pronunciation — "kollyva").
The recipe for memorial kutia may overlap with the recipe for Christmas kutia, but the former is usually less sweet. Traditionally, kolyva is made from boiled wheat, but nowadays it can be made from rice, with the addition of raisins, nuts and sometimes candy-coated seeds or nuts. The porridge is poured over with water mixed with honey or sugar. The use of grain in kolyva symbolizes the continuation of the family line, while honey was believed to cleanse from sins.
Of course, the recipe may vary slightly depending on the region. For example, in the Dnipro region, instead of grains, people traditionally use slices of white bread soaked in syrup.
Kolyva is usually eaten with a single shared spoon, just as a symbolic amount of alcohol is drank from a single glass. The leftover memorial kutia is intended as food for the dead, as if they were visiting the living during the meal. Ethnographer Dmytro Zelenin noted that according to the beliefs of Eastern Slavs, "the dead has all the same needs as a living person, especially the need for food."
Photo: Taras Kovalchuk.
Our ancestors believed that sharing a meal with the souls of the dead granted them eternal peace. And for the living, it served as a reminder not only of the cycle, transience, and cyclical nature of life but also strengthened the family through this connection with their ancestors. During the meal, proverbs were recited: "They lie down to rest—holding up the land, while we walk—waking up the land," "Let us be healthy, and let them rest easy."
The script of the event in various regions of Ukraine was and sometimes remains more or less constant: first, the priest performs the solemn liturgical service, then the families gathered at the cemetery sit down to commemorate the dead with the food and drinks. The memorial meal begins with a collective prayer. In the Polissia region, for example, there is a tradition of sprinkling the graves with blessed eggs, and in some regions, it was customary to sing spiritual songs.
During the pre-Soviet period, significantly more food was traditionally consumed during these memorial days than nowadays. Dishes like kulish, cabbage soup, peas with smoked meat, pork liver, bread, creppes with various fillings, dumplings, pies, knyshi (a type of bread), stuffed cabbage rolls, fried fish, and more were prepared specifically for the event. Special bread called paska and kutia were also made.
Interestingly, the meals were either eaten at tables set in advance or on blankets spread out on the grass. In the 1970s, tables and benches began to be universally installed, one for each family. This allowed living relatives to share the memorial meal in close proximity to the dead.
In addition to food, drinks, including alcoholic beverages, were also brought to the graves. However, this should not be equated with a regular feast, as everything had a ritual significance. For example, a symbolic shot of horilka was passed around in a circle among those present so that everyone could take a sip "for the Kingdom of Heaven" and for the repose of the dead. It is noteworthy that the glasses were only raised, not clinked, as this was strictly forbidden at memorial gatherings.
If the table was large and many people gathered around it, there were two such shots, but no more. The reason for this restrained feast near the graves was simple— it was believed that a loud celebration could scare the souls of the dead, who, according to folk beliefs, were present there. People didn't sing, they spoke quietly and solemnly. Toasts were not proposed; instead, they said phrases like "[Name] eat, drink, rest, and wait for us!"; "Eat, drink, and remember us, sinners!"; "May you await the Kingdom of Heaven, and may we not hurry to join you!"; "May the earth be soft!"; "Let's drink to the Kingdom of Heaven for our (Ivan, Olha, etc.)!"
Photo. Luchka village, Poltava Region, 1960s. Photo from the family archive of Oleksandr Liutyi.
In addition to dishes for the common table, people would always prepare dishes for the dead that they particularly enjoyed in life. After the meal, a portion of these dishes, some kutia, and sometimes even horilka were left at the grave, and the earth was sprinkled with this strong drink.
Such memorial gatherings often invited passersby and the poor. Leftover food was distributed to those who couldn't attend, with a request to eat or drink "in memory of the souls."
Photo. Engraving from 1877 based on a drawing by Kostiantyn Trutovskyi. Source: \"Vsesvitnia Ilustratsiia\" magazine, volume 17.
In the church dictionary of 1773, there is mention of such a custom:
— On Radonytsia, it was a common practice among the common folk to remember their deceased relatives with pagan rituals, and whoever remembered them brought sweetened wine, pies, crepes to the grave. After performing prayers the priest would take a cup of wine or a glass of beer, and poured out most of it onto the grave and drank the rest themselves; at the same time, women would lament the good deeds of the deceased with tearful voices...
Photo: Yuriy Stefanyak.
All this once again prompts us to think that cemeteries are not only about personal stories but also about the life of a whole nation. That is why it is important to take care of preserving cemeteries and rediscovering authentic traditions. During the full-scale war, this is more relevant than ever, as russia is making daily efforts to destroy not only the Ukrainian nation but also any memory of it.
Unfortunately, many Ukrainians currently cannot even visit the graves of their relatives because they are buried in occupied territories; many villages, towns, and even cities are destroyed, so there is nowhere to come to remember. Every piece of native land becomes more precious, the value of each life becomes sharper, and the importance of memory becomes more significant.
_______________________________
The 784th day of a nine year invasion that has been going on for centuries.
One day closer to victory.

🇺🇦 HEROYAM SLAVA! 🇺🇦

submitted by Ukrainer_UA to ukraine [link] [comments]


2024.05.14 06:12 Stuffed406 FREE Breakfast @Stuffed406 This Friday 5/17

FREE Breakfast @Stuffed406 This Friday 5/17
Hello Everybody! Me and my husband recently opened up a donut shop at 221 W Broadway St and thought it would be a fun idea to host a free breakfast this Friday! Each guest will be able to receive a free sausage or bacon sandwich (no purchase necessary). We have been shown so much support and love since opening last week and want to show our appreciation to our wonderful community!
The breakfast will only be available from 7am-11am. And will do our best to have enough for everyone so spread the word and we will see you there!
submitted by Stuffed406 to missoula [link] [comments]


2024.05.14 05:14 piglette12 School friendly nut-free sandwich spread recipes

I am looking for recommendations for easy, fairly healthy TM sandwich spread recipes for a young child’s lunchbox. We can’t bring nut products, and everything else at the supermarket seems laden with sugar or other nasties (fine for occasional treat but not every day!). Any recipe recommendations? Thank you! ETA - perhaps a variety of homemade fruit jams will be the best way….
submitted by piglette12 to thermomix [link] [comments]


2024.05.14 04:48 residual_angst flushing and redness overall is worsening

i’ve (31f) always had mild rosacea on my cheekbones and a tiny bit on my nose. it never really bothered me, at least not enough to really do anything to help it.
as i’m getting older, i’m noticing i’m having flushing (which i’ve never ever noticed before), and overall, my rosacea seems to be spreading a bit and is much more noticeable now. it’s now bothering me enough to where i’m thinking about trying to schedule with my dermatologist, but wanted to see if anyone has tips with over the counter products or anything of the sort.
for a bit of background, i do not wear makeup. my skin care routine consists of double cleansing at night (only) first with la roche posay toleriane purifying foaming cleanser, then with paula’s choice oil reducing cleanser. then i use the infamous cosrx snail mucin 96% power repairing essence hydrating serum, the ordinary multi-peptide eye serum, aquaphor spray (only if my skin is feeling dry), la roche posay hylaronic acid serum, and finish with cosrx snail mucin 92% repair cream daily gel moisturizer (daytime), and la roche posay lipikar ap+ triple repair moisturizer (night). i also use differin 3% every other night (sandwiched with lipikar ap+). none of the products i use are new to my routine at all, so i don’t think it’s anything i use, unless my skin is having a super delayed reaction somehow…i did read somewhere that you’re not supposed to use retinoids when you have rosacea, but if that’s true, i should probably find a new dermatologist, because she’s the one who prescribed me the adapalene knowing i have rosacea as she diagnosed me lol
anyway, please halp lol
submitted by residual_angst to Rosacea [link] [comments]


2024.05.14 04:00 Noahwantstacos Avocado

A PSA to all Subway customers, if you want avocado on your sandwich (if it’s available at your location) please ask for it first. It is way too hard to spread on when there are other vegetables already on the sandwich. I find myself having to take off the lettuce or spinach just so I can put it on the bread, or even worse when there are already a lot of vegetables on the sandwich already. Anywho, that’s all
submitted by Noahwantstacos to subway [link] [comments]


2024.05.14 00:47 LadyParnassus The Sandwich4Sandwich Shavin’s Sandwich

The Sandwich4Sandwich Shavin’s Sandwich
In my dream, there was some kind of promotional offer from a sandwich company called Sandwich4Sandwich. You would deliver a sandwich to one of their customers, and get paid with an identical sandwich.
I was really hungry, so I decided to eat my sandwich while walking to the customer’s location. But the sandwich was so good, and I was so hungry that I wound up eating both sandwiches by the time I got to her. So I ordered another pair of sandwiches, and I wound up eating both of those sandwiches before I could deliver them. I finally got the very annoyed lady her sandwich on the third try.
This is my recreation of the sandwich based on what I remember.

Ingredients:

  • Vaguely baguette shaped bread
  • Spreadable herby cheese - laughing cow with herbes de provence
  • Greens - variety of crunchy lettuce, cucumbers
  • Shavins’ - shaved beef, cooked on a pan until crispy
  • Optional: sharp mustard

Assembly

  1. Spread some butter on the baguette and toast it until crispy.
  2. Assemble on some parchment or wax paper
  3. Spread herby cheese on both slices of bread
  4. Put some shavin’s on both sides
  5. Put a truly questionable amount of crunchy greens on the sandwich. Like an amount that makes you wonder how you will close the sandwich.
  6. With great effort, close the sandwich and wrap tightly in the paper to keep it together.
  7. Enjoy!
submitted by LadyParnassus to somnigastronomy [link] [comments]


2024.05.13 23:01 knudipper Denali Trip Report from 6/2023

Posting to help myself process the climb and provide thoughts for others thinking about Denali unguided on minimal experience. Open to thoughts and critique from people who know what they're doing. I'm obliged to thank all those who provided their thoughts and guidance to me on this subreddit a year ago. Also, to the guidance from Steve House and the other guy in their YouTube Denali video.
TLDR: Did not summit, learned lots.
It was a great idea... We trained pretty hard in the flatlands... We bought lots of good gear... and some not so good..... We were optimistic.....And realistic, we thought....
But... man, oh man. Denali is BIG, Alaska is BIG. And Talkeetna felt very small after 24 hours.
First alert was assembling our food. We drop shipped almost all the food to our hotel in Anchorage. We got in about 9pm, got everything from the desk and walked over to Wal Mart for the rest. Started packing food into daily rations about 10pm. We thought that would take 30 minutes. Try close to four hours, confusion, second guessing ourselves and each other on quantities, days, recipes. Got to sleep much later than we thought. We both worried that we'd be tired, maybe too tired for when we were dropped off on the glacier the next afternoon. HAH!!
Met Gary the shuttle driver the next morning. Watch some other TRs on YouTube and you'll get to know Gary, friendly, outgoing with good info about Talkeetna. We arrive on time, go through check in and somehow we got bumped out of our Ranger meeting. Come back later and we'll still have time to get to our flight. Did I mention it's overcast with light rain? Go through the ranger meeting, head over to TAT to find that we're 76th and 77th on the waitlist with. "Come back tomorrow at 8am for an update." Two guys we met on the shuttle actually make the plane that day because they understood the process with TAT and were all set to go after the Ranger meeting. Guy at TAT checks us in and takes our $$. No other info is offered or asked for. We're aware we need sleds and wands but we guess they just go on the plane with us.
We find the TAT climbing hostel and are grateful to find two bunks in the same room. My buddy is, not germophobic, but he is right up to that line. We eat at a restaurant that night, figuring, hey, 7 climbers per flight, 11 flights, mid afternoon tomorrow right? We check in at TAT at 8am, they're making waffles and have actually great coffee. But they have no idea if there'll be any flights today. Wander back and forth from the hostel, through town to the airfield. This is day 2 of 16 days we've given ourselves to go up. At day 16, no matter where we are, we go down.
Day 3, repeat day 2 but now we're using the hostel kitchen. I'm cool with the level of hygiene because this is only a level or two beyond how I grew up, when things got chaotic. I'm impressed with my buddy's fortitude, and grateful because I don't want to pay for food when it's already been bought. We hear good news that afternoon about the weather. Buddy suggests we get an AirBnB for this night to get a good nights sleep and clean shower before we likely fly out the next day.
Day 4, the weather starts to clear and now there's real activity at the airfield. My buddy, who doesn't sit still well, joins a group of workers at the airfield digging a trench. I sit on the deck, breathing deeply and hoping we can get out today. Then we get word we're up soon. Then I ask, hey what about sleds and wands? Find out climbers should get this arranged right after check in and we scramble around getting this set up. I grab a sled without looking it over well. As we and our gear are being driven over, I see this sled has some serious cracks and swap for a better one 10 minutes before we fly out.
The flight up is amazing. The transition on the glacier is hectic, a short controversy about which mountain can belongs to who and we get off the landing strip quick. We find a spot to set our tent a fair ways up the hill and get to work melting water for dinner and the next day. Take my skis out in order to prep for tomorrow and find the front straps of my skins have torn and are irreparable. I walk around camp, find a guy who's leaving who sells me his skins for $50. Can't believe how lucky I am. I walk around and get pictures, bury, wand and gps tag our cache. I'm blown away, I'm alive in a way I've only experienced a few other times in my life. I'm excited to get going in the wee hours of day 5. Plenty of days left, right?
Get up and going on time. Feels so good to be hauling the sled, carrying the pack. Going down is helpful. Going on flat and climbing isn't bad. I am working harder than my buddy(MB) from here on. He's 20 years younger and places top 5 in regional ultras, I'm a caboose guy at these. Anyhow, I feel like I'm holding him up, like he's disappointed in our pace. We arrive at 8K camp 8 hours later. MB points out that successful groups do this in 6hrs. I'm reply I'm working at a pace that I believe gets me to 14K in good shape, and what else did you want to do today? Ends fine, we each accept where the other one's at. Set up camp, Denali Pizza (simple and awesome) for dinner. Melt water, pull out the gear, food we'll cache at about 9.5K tomorrow. Good day, amazing as clouds lift a bit and we see more terrain.
Day 6, realize we're not eating 2 bagels each per day. We've over planned with bagels and several other foods. Too much weight but unsure about how to move things around. Lighter packs, lighter sleds and the first real climb. We do good work, talk a bit to teams coming down, most not having summitted. Bury, wand and GPS tag our cache. Tie empty sleds to our packs and head down. When we get to the real down hill, it's trashy, flat light, and I'll own this: I was rattled being off balance with a bit more weight and bulk going down. Got in my head and took some time to descend. MB frustrated or just me in my head? Got back down, did camp work, napped, ate dinner.
Day 7, push up to 11K. Snow picking up and visibility still good. I'm slower than MB again, and even though this is a fact we're both well aware of since we talked about Denali 3 years ago, it's in my head and won't leave that I'm holding us back. We start up the first real climb into 11 camp. Wind blown snow is making wands hard to see, we're using his Garmin to verify the route. The skins I bought at the airfield don't cover the width of my skis at the tips and tails. As we're taking an aggressive elevation gain on switchbacks, I'm slipping more and more with less skin to snow contact. We crest the rise and hike through the camp to find a spot at the uphill end. We begin setting up camp. I mention looking forward to having a kitchen tent now that we'll be in the same place for 3 days. MB basically says, go ahead but I don't think we need that and I won't be part of digging it out or setting it up. I get started probing an area, setting the outline of the dig and then realize this will take me hours and give up. Dinner, melt water, discuss tomorrow's back hauling. I propose we boot down from 11 camp and put skis on at the base of the climb and MB seems okay with it.
Day 8, wake up to heavy snow. Dig out our enclosure and have breakfast. Put more food we didn't eat into the "carry forward bag" which is getting heavier by the meal. Dig out again, and again, and again. Mid-afternoon we start getting weather reports through garmin in-reach texts with a guy back home and from other teams and guides. Consensus in 6 more days of this but up to 48" per day. I run the math: 8+6=14. Hmmm: 16-14=2. Then I run the flights per day math and number of teams we've seen descending, number of teams likely to descend with this forecast. My math says we could be stuck here 6 days and at the airfield for that or more. All for 2 more possible days of ascent. MB disagrees and wants to wait it out. We walk through various scenarios and I hold firm. MB agrees we'll go down because we both agreed if one wanted to go down for any reason, that was that. MB is a guy who holds to his word in this and all aspects of life.
We pack up. Fast...and sloppy. We want to fly out tomorrow. I'm not excited anymore, I'm anxious and want off Denali. Not be in a tent for two weeks in snow. We boot down the hill below 11 camp, put on skis and find our cache at 9.5, combine stuff. I get my stuff packed well. We start down. The track is blown in and we are navigating entirely by Garmin, using the standard route. Not reversing our climb up, which followed the visible track and wands. Are we actually on safe snow? We're both thinking that question but not saying it out loud. Stupid, stupid, stupid. I'm in front setting the track so MB's sled has something to ride in. If he's in front, his sled tips over. He's calling directions to me for the route, "Left...more left...rightish... too far."
We head down the last hill into 8 camp. I allow my sled to be in front of me and steer it like reins on a horse. Snow plow, keep it slow and things are moving along fine for me. MB wipes out over and over. Repacks his sled and gets down the last 200 yards well. We ski right through 8 camp. Someone asks if we're headed down and then says that if we call in to the airfield from there, we're already in line. True or not, we're finishing this in one push. Visibility is still about 15 feet but now we have a track to follow. We're both cautious with the downs. Don't know if we need to let it rip to go up again or if there's a corner we need to be slow for. We get to the airfield in 9.5 hours. Dig up our cache and consolidate our gear.
MB decides he'd rather not cowboy camp with the fly and we set up the tent and go to sleep. Up at the appointed hour and get in the flight queue. The guy says he'll give us plenty of notice so we can take down our tent, IF we fly out today. I am now watching every cloud for signs of building or diminishing. A few planes fly in, circle and leave. We're napping on and off.
Then I hear the guy yelling, "that's your plane". It's being loaded. We're 200 yards away in our fully set up tent, pads and bags. FUCK, FUCK, FUCK. I go down and ask "what happened?" "I don't know, two guys snaked your flight." Talk a bit more about other stuff, what he's been reading, we're into some similar literature. He then guarantees we'll be on the next flight that comes in, whether today or tomorrow. I'm listening for airplanes full on now, just want to get down and be off the mountain.
We do get on a flight that day, get a hotel and move flights and shuttle to fly out of Anchorage tomorrow. I walk down by the river and call my wife. "Honey, this will sound weird, I need you to tell me I'm really off the mountain and not dreaming." This helps a lot.
We make all our connections and fly out, get back home the next day. If you got this far, thanks, I guess. It's cathartic to write all this down. I replay this trip or parts of it every couple weeks even now. MB and I did our repair work and still call, text, hang out, run together when I'm in town. I do not regret going one bit, yet not getting further up still hits me hard. My fears and reaction to niggling discomforts on the mountain tell me I'm weak.
If I did it again:
  1. No skis on Denali for me. I'm a competent skier and can get down serious stuff out west without embarrassing myself. A pack and a sled skiing down through crud with low visibility? Snow shoes all...the...way.
  2. 4 people, not two. Enough guys to set up a kitchen tent, split camp duties into smaller tasks. I need a place to spread out, talk, cook and eat in a comfortable position.
2A. Allow way more time, a month total.
  1. Better conversations about pace and relative speed well before the trip.
  2. We did ropes work, simulated crevasse rescue, camped out in -10F. More time winter camping and skinning in the woods together.
  3. MB and I climbed Mt Adams. We summitted Rainier together unguided in 8/2022. Took a 3 day custom guided mountaineering class in 12/2021 to learn skills. Didn't go above 7K in the class. Handled our shit well for two days. Not enough time to really know what we're in for physically and work through team frictions about pace, leisure time, camp life. Maybe we could have climbed Rainier and Baker on the same trip? Maybe spend several days at Camp Muir and summit twice? Climb Rainier early season?
  4. Guided if I try again? Maybe.
I read this back and the inner critic says, "I'm a whiny bitch", just like when I am thinking about it every couple weeks. If I go back it can't be about that, not trying to prove that voice wrong. If I go back...it'll be because of that alive feeling I got on the airfield glacier, to have it again, to avail myself of a second chance to live a dream.
Thanks for reading all this. Part confessional, part TR.
I feel better.
submitted by knudipper to Mountaineering [link] [comments]


2024.05.13 22:42 phoenixjen1 Cottage Cheese 'Bread'

I made this today and it was about the best lunch I've had in awhile. (I was getting sick of salad.) I put cheese, pepperoni and avocado in the sandwich. Wondering if anyone has made it as well and if they have any tips or tricks to make it better. The recipe I used today was 1 c. cottage cheese and 2 eggs. I baked it for about 15 min. in a Breville.
submitted by phoenixjen1 to keto [link] [comments]


2024.05.13 22:28 JuggyFM Sandwiches taste better when you spread the condiment with a spoon

They just taste better when you use the back of a spoon to spread the mayo/mustard on the bread versus using a butter knife or something.
submitted by JuggyFM to Sandwiches [link] [comments]


2024.05.13 21:36 KLSFishing Finally Got My Sandwich Loaf Recipe Down

Finally Got My Sandwich Loaf Recipe Down submitted by KLSFishing to Breadit [link] [comments]


2024.05.13 21:02 Pelzfisch Why do you get catch power and not encounter power sometimes?

Why do you get catch power and not encounter power sometimes?
Question in the headline. Sometimes it worked totally fine, sometimes not. Is this just random or what might be the problem? Thx for help!
submitted by Pelzfisch to PokemonScarletViolet [link] [comments]


2024.05.13 20:58 atomicpenguin12 Week 20 Introduction Thread: Peaches

Week 20 will run from May 13th to May 19th. This week's theme is peaches. Peaches are a stonefruit originally domesticated and cultivated in eastern China. They grow on trees and the fruit consists of a large pit surrounded by a yellow or whitish flesh that has a distinct and delicate aroma and sweet taste. Peach cultivation spread throughout the world, with peaches appearing in India in 1700 BCE and in Greece in 300 BC and spreading throughout Eurasia before being brought to the Americas by the Spanish in the 16th century. Today, peaches are enjoyed throughout the world and are often highly prized and culturally significant.
Your challenge this week is to make a cocktail that includes peaches in some form. You may use peach nectar, peach liqueur, or any other form you wish. Here are some ideas to get you started:
submitted by atomicpenguin12 to 52WeeksOfCocktails [link] [comments]


http://rodzice.org/