CEO of Juke LTD.
He’s not wrong that it is a fucked up thing that happened that genuinely is the result of shitty people being shitty.
https://apnews.com/article/new-york-pet-squirrel-seized-peanut-pnut-c2baa345d9e76416e0ca6d6e947ee272
He is wrong that it is a Pandora’s box moment as the result of leftist extremist policies.
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We really just gotta start eating them…
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Hey, believe in yourself, that semicolon belongs there if you believe it belongs there.
Kathy Geiss jump scare
Hot damn the onions still got it.
Luna! She makes the absolute best crunchy treat faces and noises.
Heat olive oil and butter in a large Dutch oven, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened and beginning to caramelize, 5 to 8 minutes. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the soffritto to a plate and reserve.
Add more olive oil, if needed, and add the pancetta. If you don’t have a local butcher, frozen store bought billionaire cut pancetta is fine. Cook until golden brown, about 5 minutes. Remove pancetta and reserve. Working in 2-3 batches so not to over crowd the pot, add ground beef and pork. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 – 15 minutes. We want the meat to caramelize and the brown bits to stick to the bottom of the pot, as that’s where all the flavor is!
Return the reserved soffritto and pancetta to the pot. Add the white wine and deglaze the pan, scraping all the browned bits stuck to the bottom. Cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.
Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick. If, by then, the sauce is still too liquid-y, you can turn the heat up and boil – stirring frequently – until it reduces.Some of the fat will separate and float to the top, making it easier to skim it off with a spoon. Discard.
Stir in heavy cream, parmesan cheese and parsley. Stir vigorously to emulsify. Taste for seasoning and adjust salt and pepper, if necessary.
Serve, tossed with a wide pasta, like tagliatelle or pappardelle.
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Definitely a fair assessment.
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Why are yall downvoting a question? Fr there’s no indication this was asked in bad faith. Are yall just morons?
Nebula is a streaming service created by creators as an alternative to YouTube and is absolutely worth supporting. We’re not just talking about products here, we’re talking about the creators that make those products viable.
So the alternative is to manage a subscription for every single creator I watch? Currently I sub to Nebula and YT premium. For ~$20 a month. If I were to go through and sub to every creator I watch’s lowest patreon tier, we’d be talking about dozens of individual subs totaling probably more than double what I pay now.
And you have the agency and ability to either pay for the service or investigate other means of avoiding them. Complaining about them is just annoying.
Or suck it up and pay for the service if you can afford it.
Just out of curiosity, what do yall expect to happen when the only response to an ad supported free tier of something, is to block the ads? I know YouTube/google aren’t great companies, but when you run an ad blocker you also deprive the creators you love watching any revenue from your view. So you hurt the creators. If you can afford it, just sub to premium and stop acting like you’re entitled to everything for free. I despise ads just as much if not more than the next dipshit, but complaining about them, when there’s myriad ways of avoiding them, just makes you sound like a dingus.
Obligatory shout out to Nebula as a cheaper alternative for non-fiction/edutainment content.
yall are fuckin heartless idiots