My wife got me a handmade leather belt shortly after we started dating 10 years ago. I have worn it daily and its still in great shape. About two years ago I finally had to start using the next tighter hole as it has stretched, but theres definitely another 10 years of life still in it

We're here! No rear!

I found a few stores that dont allow redeeming fuel with that phone number. Makes me think they set the account up for people to use, or the poor person who actually has that phone number got upset after their fuel points kept getting stolen

The biggest thing with getting better at cooking is to just find a recipe that looks tasty and go for it. Follow the directions and see how it comes out. Try to understand the directions too. Why are we cooking things in X Y Z order? Why are we cooking at this temperature? Etc. You might still mess stuff up, Ive been cooking at home for 10 years and still have meals I just have to trash because theybare unsavable, but try to figure out what went wrong, and then try making that meal again but looking to fix your mistake.

There are also some great cookbooks and resources out there to kickstart your journey of understanding cooking. Salt Fat Acid Heat is a fantastic book that dives into the four pillars of what makes something delicious. It was also adapted into a Netflix series so you can watch that as well. The Food Lab is all about nerdy food science. Kenji Lopez Alt has spent his time figuring out the science behind cooking so you dont have to. Also, a lot of info from the Food Lab is also available on Serious Eats's website, where Kenji was a writer for a long time.

Also if you have kids, get them involved! Learn with them so they have a jumpstart on being comfortable in the kitchen!

Now to answer your actual question, my go to recipe is pizza. Ive been making it pretty much every week since I was 22. I've built up a collection of tools for pizza making, so I have a propane oven that reaches 900°F for neopolitan pizza, a baking steel for regular oven pizzas, pans for south shore bar style pizzas, etc. Its all nice to have but you can make pizza on a cookie sheet or in a cast iron pan. The first pizzas I made were store bought dough in a greased cast iron pan with jarred sauce and some shredded mozz. Nowadays I make my own dough and sauce.

For an easy NY style pizza I use Kenji Lopez Alts same day dough recipe (https://youtu.be/uXkT8LbCPOY), and for the sauce I do

• 1 28oz can whole peeled tomatos (I like Cento, but look for brands that dont use Calcium Chloride or Citric Acid in the ingredients)
• ~2tbsp Olive Oil
• Like 2-3 tsp of kosher salt Blend all that with an immersion blender in the can of tomatos (might have to pour out some of the liquid in the can).

Often times Ill just leave it at that, but you can also add dried oregano, dried basil, a pinch of sugar, or some red chili flakes to spice it up.

Thats always the first one to go when I get my springtime order. I try to make it last but its so good its hard to not reach for it

Ive been mostly doing western style with an infuser basket and a temperature controlled kettle, but I also have a gaiwan for when I feel like sitting down and doing a gongfu session.

Spring/summer Im mostly drinking chinese greens (longjing and biluochun) and high mountain oolongs (alishan, baozhong, dong ding). Fall/wintee I might still have those occasionally but Ill do more wuyi and dancong oolongs (shuixian, duckshit), and the occasional ripe puer

A new bar just opened up last week in the ground floor of our apartment building. We went a few days after their grand opening and the cocktails were great. I am very much looking forward to patronizing them more

I live in the area and while I dont have the exact numbers, Great Barrington and the surrounding towns are very predominantly white. The school is named because WEB Du Bois was born in Great Barrington

For me, Dominos is never a place I would consider getting pizza from if I want pizza. I get Dominos when I specifically want Dominos and a regular pizza wont scratch the itch for the salt bomb that shares a passing resemblance to pizza.

Same thing goes for taco bell. Id never consider it an option if I want mexican food, but sometimes its what youre craving

You dont have to switch but if someone is paying for Proton than they can utilize it for no extra charge

Wife and I have been on a Long Drink kick recently, which is ok with me, Ive been fairly overwhelmed by life so having a tasty canned drink available is convenient

Mighty Mighty Bosstones and Reel Big Fish are both classics. Im also a big fan of Madness. For Ska-Punk you cant beat Less Than Jake

Oh man a paper plane might be my favorite cocktail. Last night I tried a Palace Hotel, it was ok, but I think I prefer a Burnt Fuselage for my cognac drinks. Tonight I kept it simple and just did some whisky in my mulled apple cider

I use them only for voip numbers, have never used their email, credit card, vpn, etc services. For the voip numbers its been fine. Their android app is tolerable at best, I dont always get notifications for text messages, and theres no group messaging for SMS, which can cause hassles since I use one of their VOIP numbers for work. Id give it like a 6/10, I find it hard to recommend based on my experiences, although Im also not really putting in any effort to switch away from them

Havent decided yet, Ive been exploring cognac drinks lately as I picked up a bottle of H last week. So far the burnt fuselage has been a winner in my eyes, but Ill probably try some other cognac cocktails

I found the one liquor store near me that still carries it, both yellow and green. They were saying that its only distributed to restaurants in our area and they have a catering license so they are able to get it

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

I have the same glasses, we got them as a wedding gift. They have worked very well so far and Ive gotten multiple compliments when serving people in them

Ive become more intrigued by NA cocktails but Ive struggled to find stuff that is more than just like juice and soda water or something like that. I'd be very interested in learning more about fermentation and the flavors that that can lend to NA or low alcohol cocktails

My takeaway is that its not a penalty because Havertz "initiates" the contact by running past Wan-Bissaka, so its no penalty, but when José was running and happened to kick David Luiz's knee, it was Luiz who initiated the contact and so straight red. I know that was years ago and rules change and everything, but that red card still keeps me up at night occasionally

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

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

I agree with everything. I started following Arsenal in 2010 and watching Walcott just outpace everyone made me fall in love with him very quickly. He definitely had some great moments for the club and contributed greatly over his decade here, but hes still a tier or two below those who are enshrined outside the Emirates

Iconic. I dont know if Theo accomplished enough with us to warrant a statue, but if he did, this needs to be it

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

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

Coaching would be great but I want to see one more run slicing through the midfield with an inch perfect pass to release Jesus through on goal, and I dont think hes allowed to do that as a coach

Farewell season at Oviedo followed by a farewell season at Arsenal? I hate the way his career with us ended and would love to see him pull the kit on one more time

Ill have to try this, i love a classic paper plane but I usually dont want more than one because of how sweet i find them

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

Good move for everyone. He was generally pretty solid when he played for us, but he was never going to get the minutes at Arsenal that he needs to keep improving. Hopefully he still helps contribute to our title challenge with some big performances against City this year

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

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

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

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

The latest I saw is that Juve are interested and he turned down the Saudis in favor of Juve. Shocker that its Juve that are interested in him, of all the big clubs

As an Arsenal fan I hope we move him on this summer. With Rice and Havertz we have better midfield coverage now, and I just want to be able to watch Arsenal without knowing that one of the players Im rooting for is in all likelihood a rapist. I hope the women get justice and Im ready for this circus to be gone from the club

I know this move makes sense for the club, but it definitely saddens me on a personal level. I went to college with Turner and was absolutely thrilled when Arsenal bought him. He'll probably get more PL action with Forest though so I'll continue to cheer for him except when he's playing against Arsenal

I don't play much mobile, and when i do it's usually just chill skilling. This definitely looks like it could make a lot more of the game more accessible on mobile, especially with the hotkeys function

Its definitely weird, but i don't think i mind it. I just hope they dont start giving new bosses all new drop mechanics though.