All Women Trend

submitted by /u/bigdickben1815 [link] [comments]

submitted by /u/xjthree [link] [comments]

Hey y’all! I moved to Chicago to pursue sketch/improv, but I’m looking to continue bartending a few nights a week. Anyone know of any place that has a great drink program but closes relatively early (9pm/8pm maybe)? Even better if it’s low key, not high end. Thanks!! submitted by /u/Cashew_Queso [link] [comments]

submitted by /u/kevinfarber [link] [comments]

I grew up a Korean-American Presbyterian girl in New York’s lower Westchester county, in a town that was predominantly Irish and Italian-Catholic, but was also home to many Jewish-American families. I will always credit my best friend, Liz, who lived next door, for being my gateway into a lifelong exposure of Jewish culture: lighting candles on Hanukkah; accompanying her to temple where we’d chase each other (instead of her going to class); cracking up over Mel Brooks movies on our sleepovers; her trying to teach me to read Hebrew; and how my first teaching job out of college was at a Hassidic preschool in Stamford, Connecticut. As Morah Caroline, I taught children how to make challah , led brachas before meals, and kept Kosher in my professional life (while downing non-kosher everythings at her nearby apartment after work). The memories of being an “honorary member” of a Jewish family remain truly some of my happiest, and still make for the best times as an adult, right down to havi...

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise in all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch. This month, Marissa is sharing how to make the most out of shopping for cheese. Shopping for cheese can be an intimidating process. There are countless styles to choose from, wide price ranges, different milk types, and many countries of origin. In my years of cheese plating, I’ve learned to always invest in good cheese, specifically cheese from a farmstead or small-batch dairy farm. Typically at these smaller operations, the animals are treated sustainably, and the cheesemaking process isn’t completely mechanically produced. The cheese is the base of your creation, acting as the founding flavors to build pairings upon. With high-quality ch...

And what you should do instead! READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3fcM0jM via IFTTT