Amaretto Adriatico, bourbon, lemon & tonic. I’m not sure, but it’s growing on me. Fever tree light tonic is the best. Not artificial sweetener just less sugar. Same with the Adriatico, so this is a pretty lean version of this mix.

Hospitality is both a satisfying and dreadful job at the same time. It doesn’t pay enough for what the work is. But the fundamental work is satisfying. The only chefs I’ve known who really enjoyed their jobs were private chefs for individual rich families. Both were well paid and had a lot of creative freedom.

I had a bread maker and it drove me crazy. It was Schrodinger’s bread box. Put in ingredients, wait, and at the end it’s either oddly shaped bread or a brick. Seemingly absolutely randomly. I hated it with my whole heart and gave it to my neighbor, who could not cook so 75% or whatever was a good enough success rate for her.

Bread is not difficult to make by hand (well, sourdough at least is easy & forgiving) but it takes knowledge of how the dough should look and feel. Flour can act different on different days, the ambient temperature matters, and how old is your yeast, there is no way to absolutely standardize what is going into that machine.

Agua de piña for me this night. Will make a more drinky drink tomorrow.

That is one of my favorite drinks, ranch water or scotch & soda with lemon. Squeeze of sour citrus and fizzy watered down tasty strong liquor. It’s almost like LaCroix but good. In general I can taste the strong stuff better if it’s stretched out like that. Straight it is too heavy and I don’t like it as much.

Technically it’s just a liquor and soda, so rum & coke or scotch & soda, Paloma are highballs, and this is too complicated to qualify under that definition. I think of it as any cocktail that’s mostly soda. Was he mixing red wine & coke? Calixmoto? I think yeah that would be a highball.

If you like this, I must recommend you a non alcoholic cocktail I like.

2 oz very strong coffee (cooled espresso or cold brew)

2 oz fresh orange juice

4 or 5 oz fizzy water.

Thanks, I did give them more water. And yes she is such a cutie!

My husband always thought he did, but is slowly coming around. He will order “medium well” at restaurants but last time he did that, he got it and said it was overcooked, lol. Probably because at home I say “cooked on the outside not on the inside please, we spent a lot of money on this.”

Stew meat cooks forever and is better for it, but not steak, no.

Violence in general was out of control in the 1980s & 90s where I live, if you look at crime charts you can see a sharp drop since I was growing up here. It used to be ROUGH.

May I cross post this to the !curlyhair@lemmy.world community?

Equal parts

Mezcal

Lime

Aperol

Yellow Chartreuse

Shaken with ice, strained into a coupe. It has everything, smokey, sweet, bitter, the lime keeps it from being too sweet.

I am GenX and in my 20s lived stuffed into houses with 2 other couples so that we could make rent, I am not sure why people think we were skating on minimum wage, it was shit. If you put 6 wage earners in a house you can make it today too.

On college cost, that is absolutely true I do agree, it’s gotten so expensive it is not an automatic choice among my kids. Those who went straight out of school mostly didn’t have to borrow, nor did I pay much, they got scholarships to cover it.

Illegal even in Florida. If you have to clock out for breaks you get 1/2 hour minimum lunch on an 8 hour shift. Plus I think 2 paid 15 minute breaks, on the clock. I can’t imagine this is real because no manager would document the illegal request in an email.

I find jumping in and making mistakes the fastest way to competence in most areas, but especially cooking.

What do you like to eat?

(And I would like to also offer you hope. Anyone can learn to cook. My ex was literally the worst cook in existence. He burned a pot of water once, and burned all the skin off one of his hands a different time. But he learned to cook so well that he took a failing deli in a grocery and turned it into a profit center. )

I am on team cast iron, nonstick coatings always seem to be problematic. Cast iron gets better and better with time, and I cook with fats, so it works for me. Buy once use forever, other pans have come and gone but my cast iron is still here and my kids argue about who will get it when I die.

But as I’m sure others have already noted, technique makes a big difference too - oil into hot pan, food into hot oil and not moving the food at the beginning helps it release.

Viking! Watch out, here I come!

I did have a more themed cocktail today. 2oz bourbon, 5 raspberries, demitasse spoon of sugar, half oz lemon, half oz raspberry liqueur, quarter oz Campari. Muddle fruit and sugar, add the rest, shake with ice.

Strained twice, put in a barolo glass over ice, garnished with raspberries on a pick.

I’m not trans but a lady into skincare, with a trans kid (boy now).

Tretinoin, Retin-A, is the night cream of the gods. It both controls acne and slows aging, I have used it for so many years and it’s really paid off. Ask your doctor if it would help you.

That’s the backbone of my routine. I wash with CeraVe bar “soap” (it’s not soap), use a toner, DMAE gel, then at night the tretinoin, in day a light estrogen cream and mineral sunscreen. Lots of prescription stuff but I have NO genetic predisposition to great skin so it takes maintenance to have great skin.

For body care, try (not daily) a high potency glycolic acid lotion made for KP, that will help the skin turn over faster. Use that every few days, and between just moisturize daily with something light - CeraVe is good, and Naturium also make great stuff, neither are crazy expensive.

Not fashionable, personally, and my kids and their girlfriends have such different styles. Good luck to you!

I love good whiskey, particularly bourbon but anything good enough to drink by itself, lengthened with fizzy water and a lemon wedge. On ice. It’s such a perfect drink. Sort of a Kentucky ranch water.