This list reads like someone who’s never been served roasted brussel sprouts or steamed broccoli.

And stop forking boiling ‘em

yall are fuckin heartless idiots

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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Protect…. Must…. Protect… ….🤌🏻

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Hey, believe in yourself, that semicolon belongs there if you believe it belongs there.

Kathy Geiss jump scare

Luna! She makes the absolute best crunchy treat faces and noises.

https://youtu.be/HMTKMWHLbdQ

Hanlon’s razor: never attribute to malice what could just as easily be attributed to incompetence.

People are more likely to be morons than they are assholes.

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.

So your suggestion is to manage 15 subscriptions instead of one? Not every creator has a patreon or means of direct support. Not to mention some of these creators only upload once a year. And what happens when I want to watch someone new? Do I have to drop another creator to give this new person money

If you’re watching youtube and signed into an account you said goodbye to that level of privacy so long ago that an ad blocker isn’t going to do much.

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.