I did GATE (Gifted and Talented Education) from fourth through eighth grade and went with an AP-heavy high school (graduated in 2010) instead of an IB school in the district, and I’d say it left similar scars.

There were aspects that I think were beneficial, such as specialized math tutoring and more hands-on projects, but god the pressure and workload was truly damaging at such a young age. Add undiagnosed ADHD, and you’ve got an 11 year old self-harming as a method to stay focused during the hours and hours of daily homework.

That eclipse photo is absolutely stupendous, worthy of its own post! Are those brighter trio of stars planets?

Hah! Then a few minutes later, Reid comments how the moon now appears 3-4 times larger than the earth, and mission control responds with “Amaze Amaze Amaze!”

Wow, what a moment, right after breaking Apollo 13’s record, they asked to name a crater after Integrity and then one for Commander Wiseman’s late wife Carroll. Got me tearing up right with them.

Hey it’s in the name, half milk and half cream! ;D

I remember being surprised when traveling as a kid that the “default” dairy items I grew up with in the US were not in fact universally standard.

I’m pretty excited for this, I’m rarely disappointed by anything produced by A24, and I’m especially a fan of their horror and horror-adjacent films. Also pretty cool that it’s directed by the kid who made the first Backrooms short, can’t imagine directing a film while only 20 years old.

I had been thinking of doing avocado as a fatty pate equivalent, but the last one I had ended up being too far gone :(

A mushroom pate is a great idea, I’ll have to try that.

I patted the slices dry post-marinade, then seared them in a pan in batches. At the end I stuffed all the seared slices in the pan and drizzled on the leftover marinade, which cooked into a light glaze.

Hah, yeah they had this plaque that explained it was largest by volume, not girth or height. And I bet an argument could be made for those forests of clone trees to be largest by weight.

Oh disagree, I loooove a gelatin heavy stock. But I do typically use my stock to add a little boost to dishes rather than as a stand alone flavor, so different priorities there.

Give it a taste, but I’d guarantee it’s gonna be good to use. I do the exact same thing with most of the chicken stock I make, cook it down until it’s super thick and then freeze it flat in a ziplock. It’s chock full of gelatin and easy to break off a little piece when I want to add richness to a dish.

It will have a different flavor than less cooked chicken stock, so you might not want to use it for something where it’s the main flavor, like chicken noodle soup. Or heck try it, maybe you’ll like it.

For a number of reasons (cost certainly being one), I’ve been paring back meat in my diet. Been experimenting with different ways to cook tofu and incorporating more grains and legumes for protein, but sometimes the meal still feels lacking. It’s hard to divest oneself from the attitude of “it’s not a meal without meat!” when that’s how you were raised.

I try not to think too much about future prices. I’ve got enough dry staples and canned goods to feed us for ~3 months and fresh veggies in the garden. Worrying beyond that is just anxiety without an outlet.

Oooh I don’t know if I can describe it properly, but it was very smooth and less malty(?) than I was expecting. I don’t too often go for darker shades of beer, but I’m a sucker for good can art.

I also picked up the Hiker’s Delight, which was an absolutely delicious pilsner that I ended up drinking a few days later at home.

Thank you for the detailed reply! I feed them wholehearted wet food for breakfast and dinner and dry kibble for lunch. I’ll see about getting my hands on the Typical Analysis for their food.

Thanks, I’ll be giving the vet a call and see what they say.

Sign me up for overkill! Plus there can be flavor variety, have the chips be a darker or lighter chocolate than the brownie.

It’s their shtick, I’ve seen them around before. Though I wish people wouldn’t downvote their otherwise on-topic comments.

I looove some pecans and/or walnuts in my brownies, especially if toasted first. Disagree that you can’t taste them and I like the textural variety.

If it’s a texture thing for you, how do you feel about chocolate chips in your brownies?

Perfect logic, this is now my explanation and I’m sticking to it.

I’d like to think I’ve got a pretty adventurous palette, and I’ve tried all kinds of fruits with chocolate; fresh, dried, in various preparations, and while some are tolerable, is just tolerable really what you want when reaching for a treat?

I was about to use your mention of cherries and say that a German chocolate cake is far superior to a black forest cake, but that had me realize - is coconut a fruit? Perhaps I’ve got one exception…