RBWells

joined 2 years ago
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[–] RBWells@lemmy.world 2 points 14 hours ago

BMI misses more often in the other direction (skinny-fat), being fit and obese is much less common.

It's my understanding that the only proven health metric with regard to size is waist to height. Your waist measurement less than half your height? Then you don't have too much abdominal fat, and it's the abdominal fat that is a bigger risk to your health.

[–] RBWells@lemmy.world 1 points 14 hours ago

Yeah that's a terrible example of an unhealthy fat person, she is an outlier for sure, was so overweight and could run and sing at the same time! I'm sure it's harder on your joints and all but if someone can out-dance you, while singing loud, she is in better cardiovascular shape than you.

[–] RBWells@lemmy.world 2 points 14 hours ago

Angelic androgynous beauty is indeed so very beautiful.

[–] RBWells@lemmy.world 0 points 15 hours ago

As said in the other community you posted this in - I don’t think you are crazy for not wanting to drive, but don’t think it’s a good idea to quit because of the accident, either. Your dad is right, everyone does get on an accident eventually. I had a very bad one that totalled my car (someone ran a stop sign) and the trauma made me a bad driver for awhile, so watch out for that. But getting back behind the wheel, overcoming your fear and becoming a competent and comfortable driver is a life skill that will help you, even if you decide that you don’t want to have a car. The life skill of getting back in the saddle after a fall (metaphorically speaking) is an even more important life skill. But driving in particular really is helpful - I mostly bike now, but being able to drive well comes in handy at least weekly.

[–] RBWells@lemmy.world 8 points 18 hours ago

Fennel too- I always thought the white part was below the earth, like an onion. But no, the whole fennel sits on the earth, on a tippy root that's underground.

[–] RBWells@lemmy.world 6 points 19 hours ago

I like how the standard has fractured and there isn't really a standard now, but I do also kind of like the obviously fake bodies being the standard because an insistence on natural beauty is more oppressive than the idea of beauty as something you do, an art or achievement, even a purchase.

If beauty like that is something you choose, I am free to choose it or not. If it's just by luck of birth, that sucks so bad. When I was a gawky tall stick insect of a teenager and the only girls considered pretty were the short and stacked, there was no way to meet that standard.

Later the tide shifted but as I didn't grow up feeling my body could ever be mainstream sexy, I didn't get attached to that - I do have hangups but they are my own. I just try to stay in shape, have good hair, take care of my skin and let the rest be.

But I think my unpopular opinion is beauty as something you do - makeup, style, fitness, is more democratic than insistence on symmetry of features or a particular height or build, the idea of "natural beauty" is worse. Beauty should be a choice, a hobby, a project, do or not.

In terms of what I do not currently understand, it's the moustaches. Young men with weedy little moustaches, straight men with moustaches that scream gay to me, the unopposed highway patrol/1980s gay man moustache I can't wait for that trend to pass.

[–] RBWells@lemmy.world 10 points 23 hours ago

This happens to us - if I cook dinner for everyone, two of us eat, if I cook dinner for two of us, everyone wants to eat. If I make enough for leftovers, nobody takes them to lunch. If I don't make enough, they ask why there is not enough for lunch.

Things that help on your question though -

Canned beans, canned tomatoes, canned coconut milk, canned pumpkin, jarred spaghetti sauce, spices - a lot of our staples are not perishable.

Do you live where you can stop by the store on the way home? Then don't buy perishables for the week, buy them for the meal you are making.

Some foods and meals freeze pretty well, freeze them and keep a list of what's in the freezer so you remember to eat it.

I hate meal planning but it helps a lot. I sometimes put a note on the fridge "we have food for dal with spinach, chicken & cabbage, sheet pan gnocchi with sausage and broccoli, eggs and potatoes" or whatever we have the food to make, and cross them off as they are made.

Some foods make other foods. So if I make a hunk of pork, it's pork, rice and beans then enchiladas then burritos, and so on.

[–] RBWells@lemmy.world 3 points 1 day ago (1 children)

I would like to know how much of the increased risk of hospital vaginal birth is iatrogenic, is it actually safer to cut you open, remove the uterus, cut it open, take out the baby, replace the uterus, sew you up, than to have the baby come out the way most mammals do? Or is it the hospital setting & obstetric interventions making it so? Please know I would never, ever, ever want to go back to when the cesarean section was more risky, and am very happy if it's safe now.

https://pmc.ncbi.nlm.nih.gov/articles/PMC2742137/

Planned and professionally attended home birth less risky than planned hospital birth, which implies some risk associated with the hospital itself.

[–] RBWells@lemmy.world 9 points 1 day ago

I don't understand this either, but if you don't like plain water, there are ways to make it taste different. Squeezed lemon in water is delicious, fizzy water is nice, there's always Crystal Light, lol.

I love so many drinks but if I could only have one, iced water is it. It's the best drink of all and goes with every food.

[–] RBWells@lemmy.world 1 points 1 day ago

I'm having a margarita to wrap up the weekend. So, so good.

2 oz Tequila Ocho (claro) 1 oz Grande Garonne Liqueur D'Orange 3/4 oz lime juice 1/2 oz Ancho Reyes Verde

Shaken with ice, strained over fresh ice

[–] RBWells@lemmy.world 6 points 1 day ago

Smaller communities make a different quality of conversation. What it reminds me of is early Reddit, yes.

[–] RBWells@lemmy.world 9 points 1 day ago (2 children)

I feel the opposite. I want to hate him so badly, but he's a good actor. Like I was absolutely furious about his casting in Interview with a Vampire, then he killed it, was gaunt and vampire as hell. He is not good looking to me and seems a shit person, but my goodness he can act.

 

I am having a Pas de Loup for this Friday the 13th. Mezcal and Cynar have such an affinity.

 

I fucking love the zero waste ideas, kvass, tepache, the orgeat from avocado pits. Funny that the drink doesn't seem to use the strawberry syrup that gave her the idea in the first place, and I don't think you would need to throw out the tops for kvass, they can go in.

Definitely gonna set this up for July.

23
submitted 4 days ago* (last edited 4 days ago) by RBWells@lemmy.world to c/cocktails@lemmy.world
 

I fucking love the zero waste ideas, kvass, tepache, the orgeat from avocado pits. Funny that the drink doesn't seem to use the strawberry syrup that gave her the idea in the first place, and I don't think you would need to throw out the tops for kvass, they can go in.

Definitely gonna set this up for July.

Also I have no idea how this got cross posted to the same community it's in, or how to undo that, I only see one instance of it when I look at the community but there are two comment threads! My apologies!

 

The Blue Blazer I've never heard of, but 11 cocktails that are still pretty popular, with a little history in there.

 

I invite you to join me in having the most popular cocktail of the year 2000, a Cosmopolitan.

2 oz vodka

2 oz sweetened cranberry juice

1 oz lime

1 oz orange liqueur

 

This is shockingly good.

2 oz bourbon

1 oz lemon

1/2 oz St. Germain (i think fresh pineapple juice would be a good substitute)

4 blackberries

5 leaves basil

1/2 tsp aged balsamic vinegar

Demitasse spoonful brown sugar (probably half teaspoon)

Muddled the sugar, basil, blackberries and balsamic, added the rest and shook with ice, strained through a fine mesh strainer over one big ice cube.

I wasn't sure at first sip, just thought "I'd serve this to someone" but it is very, very good. I don't taste the individual ingredients, it all combined into a delicious whole.

 

Sidecar recipe with a side of a bit of cocktail history.

10
Eclipse (infosec.pub)
submitted 2 weeks ago* (last edited 2 weeks ago) by RBWells@lemmy.world to c/cocktails@lemmy.world
 

2 oz tequila (see note)

3/4 oz each of Aperol, Cherry Heering, and lemon juice.

Shake together with ice, strain into chilled coupe.

Note: the recipe calls for tequila anejo and a mezcal rinse. I had no anejo, one and a ounce plus a little more of reposado, and some really good mezcal and blanco so made up the tequila part with about 1 1/3 oz reposado, 1/3 oz blanco, 1/3 oz mezcal and that worked fine. I do think it wants a tequila with some character, the Cherry Heering will dominate if you use something too mild.

This is definitely my kind of drink. I might increase the lemon to 1 oz if making it again, or a splash of Campari . And it's beautiful as well as delicious.

 

This is adjusted to what I had on hand, and I increased the lemon after tasting it. The tangelo juice is so good, drank the rest of that straight. Squeezed the oj to make a Harvey Wallbanger then found I had no vodka!

2 oz rye (scant, almost 2 oz)

1 oz fresh Tangelo juice

3/4 oz lemon juice

1/2 oz Amaretto

1/2 oz vanilla syrup

I like it but don't love it. This rye is great though. Redwood Empire Emerald Giant. Would be better shaken with an egg white I think.

 

I didn't get a picture but it's not a looker, between the dark rum and reposado tequila.

Tequila reposado 3/4 oz

Mezcal joven 1/4 oz

Dark rum, Pref. Puerto Rican 1 oz

Galliano L'autentico 1/2 oz

Absinthe- heavy dash

Lime juice - 1 oz

Agave syrup, undiluted 3/4 oz

Tiki bitters - dash

Shake everything, pour over one big ice cube in a rocks glass.

I didn't sweeten it (didn't have agave) and think the 3/4 oz would be too much. None was fine, Galliano and absinthe are both so sweet, rum is kind of sweet, I would try 1/4 oz sweetener.

My first impression was that this was interesting, more than good. But that first sip, the aftertaste was really nice. I drank it slowly over an hour and enjoyed it.

 

From Last Call by Brad Thomas Parsons

2 oz bourbon (I used my favorite mixing bourbon, Evan Williams Bottled-in-Bond)

3/4 oz St. Germain

1/2 oz lime (I went a little heavy because I'm using canned ginger beer not homemade. Maybe 3/4 oz)

2 oz ginger beer

Shake the first 3 ingredients with ice, add the ginger beer, strain over a lot of ice. He floated it instead but combined tastes better to me.

I am a whiskey person but like a dark & stormy, this is like a platonic ideal of a drink for me. People use the word "balanced" a lot but this really is. It's not obviously fruity or boozy or spicy, it is a balanced combination of all that.

Will try it with homemade ginger beer when I home make some but fantastic use of a can, I used Reed's. Definitely use at least that level of ginger beer in this - sweet is fine but it needs the punch of real ginger

 

1 oz cognac

1 oz bourbon

1/2 oz Green Chartreuse

1/2 oz vanilla syrup

1/2 oz lemon juice (I used 3/4 oz because when I testing before shaking way too sweet)

Cardamom bitters (I don't have this but put a shake of cardamom, and wished I had pods instead)

Shake all, pour into chilled coupe.

This is good but I wouldn't say great. If doing again without the cardamom bitters I would absinthe rinse the glass instead. In fact, I think I would absinthe rinse anyway. And less syrup, though it's hard to measure smaller than half an ounce.

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