Life isn’t fair, but it’s still good. 2. When in doubt, just take the next small step. 3. Life is too short not to enjoy it. 4. Pioneer DDJ-S1 Demonstration. High school fashions, 1969. 100 Years Of Style. Johan Thörnqvist » Pictures from my phone. The Higgs Boson Explained.
Top 10 Rules of Boozing. 30Day.jpg (JPEG Image, 600 × 776 pixels) The Prettiest Little Monster - Tattoos I Love. Go to mobile version LiveJournal You are viewing 's journal The Prettiest Little Monster Tattoos I Love Freakish Stats:: Name Harlot (FreakShOw) View Recent Ramblings:: Archive:: Lovers:: Harlot Bits & Pieces Links Freakshow:: The Model 1/10/11 02:23 pm I have a whole folder of tattoos I've come across online.
I love these! I've always found something breathtaking and magical about tattoos, especially the simple text tattoos. Words can be heartbreaking and life-altering. Tattoos like this have always drawn me in. 1 Shout Drop A Line:: 11/27/11 05:04 pm (UTC) I always thought that if I got a tattoo, it'd be a pretentiousness quote, but my favorites are of the birds on the fence posts and the pocket watch. Reply Thread Powered by LiveJournal.com. Can We Use New Food Technology For Good? Home > Food & Cooking, Health, Lifestyle > Can We Use New Food Technology For Good?
Homaro Cantu is an inventor, entrepreneur, chef, and molecular gastronomer. Homaro Cantu owns and operates the Cantu Designs Firm in Chicago, as well as Moto Restaurant in Chicago. Ben Roche is Executive Pastry Chef in the mentioned restaurant. And they explain a couple of things about “future food”. Cooking as alchemy. Think You Have Hooping Skills? We Are Awesome 2012.
Electric Guitars. Wine Types Chart. Bike-exploded-diagram.jpg (JPEG Image, 1020 × 812 pixels) How I Made My First Million on the Internet and How You Can Too!: The Complete Insider's Guide to Making Millions with Your Internet Business (9781600374708): Ewen Chia. Seattle Snowpocalypse. No matter how much we swear we've learned our lessons, Seattle always seems to get caught by surprise by the snow.
There we were, minding our own business with our feet all toasty in our sandals and socks, when the temperature plummeted and it turned into Juneau in January. While this year the City did a much better job than last year at preventing widespread carnage and destruction, we at Dutch Bike Seattle still didn't bring in studded tires because it never snows in Seattle. Even if we had stocked them, I'm not sure they'd sell because it never snows in Seattle, right? We found something else, though. Something else entirely. You're not going to believe it at first. It's quick, it's cheap, and yes, it looks completely ludicrous. BUT. I can accelerate, brake, and corner with aplomb, even on the vile snowpack/sheet ice mix the plows leave in the bike lanes.
It is at this point that I must admit that I didn't dream up this amazing technique. Suck It, Starbucks!: The Q. No one seems to understand why iced coffee costs so much more than the regular stuff.
Sure, some theories exist: that it's more labor-intensive, that plastic cups are more expensive than paper ones. But on an unseasonably warm spring day recently--when people were lined up out the door of the Starbucks across from my office, waiting to buy iced coffees that cost 30 percent more than hot ones--another idea occurred to me. Namely, that coffee chains and convenience stores had converged on a simple truth: Like flip-flops and sundresses, iced coffee is one of the undeniable pleasures of summer. And regardless of how high the price, people will just pay more for it. Well, coffee barons, your days of ripping us off are officially over.
Here's how I do it: • Pour about a third of a pound of freshly ground coffee into a 48-ounce French press.* (This makes a much stronger coffee concentrate than some recipes, but I prefer it that way; you can always weaken a strong concentrate by adding water.) National Museum of the U.S. Air Force - Virtual Tour.