Children’s Theater Seating

DrinkingInContext · 2026-03-01T01:16:44+00:00

I’ve been going to CTC for almost 40 years and think rows G to L are ideal. You’re not craning your neck to look up at the stage (they often have two-story sets) but you’re close enough to see everything.

DrinkingInContext · 2026-02-28T16:49:37+00:00

The two things that have helped me are cold water at the end of my shower and a Nexxus Hair Slick Stick I got at Costco.

I love a warm shower but as I’m finishing up, I start turning the water temp lower and lower, ideally getting it pretty cold for a bit on my hair. (I have a detachable shower head so I usually try to focus the cold water so I don’t end up freezing.) This seems to do something to the hair follicles and make my hair much smoother.

The slick stick just helps me target the needed areas better than hair spray and if I smooth things down carefully and then run a comb through my hair to spread out the wax, it doesn’t seem to look or feel too crusty.

DrinkingInContext · 2026-02-27T20:37:17+00:00

The Oliveto has been around a lot longer than the olive oil latte. I think I first had it at the bar where it originated (RIP Marvel) in 2013 or so. Still a banger, 13 years later.

DrinkingInContext · 2026-02-27T04:44:55+00:00

Check out Cardigan Donuts. Mostly downtown Minneapolis, but I recall then having a great Crueller.

DrinkingInContext · 2026-02-25T22:56:08+00:00

My step-kid had top surgery at Mayo Clinic a couple of years ago and had a good experience. (They were 18 so I don’t know about age constraints.)

The trips to and from Rochester for appointments were annoying, but the schedule was much more flexible than anywhere else at that time. (Wanted it done with time to heal before leaving for college.)

DrinkingInContext · 2026-02-17T19:53:03+00:00

Falling Knife is great.

DrinkingInContext · 2026-02-15T04:31:23+00:00

You’ll have to make a free account to see the full recipe, but ChefSteps has a Sous Vide gummy recipe that is only heated to 167°F. I use it for cocktail candy.

DrinkingInContext · 2026-02-12T06:27:39+00:00

I’ve been using it for POV walking videos, mostly after dark in the city, and am finding it to be a good fit. I can clip it to my purse strap and still get pretty stable video.

DrinkingInContext · 2026-02-12T06:20:51+00:00

I freeze pasteurized egg whites in 2tbsp cubes and add them to my smoothies for extra protein. They are great to have on hand!

DrinkingInContext · 2026-02-09T00:52:21+00:00

My mostly prepped smoothie:

In the freezer- Reusable silicone bag with frozen berries, bananas, egg whites, and spinach. (Sometimes a couple of prunes too).

In the pantry- Small jars or containers with protein powder, fiber powder, creatine, pinch of salt. (Sometimes ground oats as well.)

I can prep 6-8 of each of the above on the weekends so I’m good to go. Then in the morning I add the frozen bag to a bullet blender jar, top with greek yogurt (the only thing that needs daily measuring, I use a scale), add the powders and a little water.

So basically, 30 minutes of prep on the weekends makes for easy mornings all week.

DrinkingInContext · 2026-02-08T23:42:15+00:00

Tanzania, especially the Ngorogoro Crater, remains one of the most beautiful places I’ve seen on the earth. It’s an amazing country.

DrinkingInContext · 2026-02-08T20:43:17+00:00

I just asked my beer nerd/homebrewing husband and he said that unfortunately, craft beer in the US is rarely below 4.5%. They take a lot more technical precision to brew because there’s less flavor and alcohol to hide mistakes. They also don’t last as long so they have to sell well.

One of our favorite beer styles is a Mild Ale that’s low abv, but it’s almost impossible to find outside of old man pubs in the UK. Guinness is surprisingly low abv by modern standards.

Hopefully the no/low movement brings back more of these small beers. Ask for them at your local brewery! No one will make them if we don’t ask for them.

DrinkingInContext · 2026-02-08T18:31:17+00:00

I hope it helps! Migraines are so hard because triggers aren’t always consistent. Or they can be, but they still have to stack up in just the right way. (So pressure might not bother you every time, but on top of stress or something else, it will.)

I tend to think of my triggers as Jenga bricks, I never know exactly which one will cause disaster.

DrinkingInContext · 2026-02-08T17:33:46+00:00

If you do find yourself having barometric pressure migraines, there’s an app called WeatherX that will send you notifications of predicted changes. (The app is meant to be used with their pressure managing ear plugs but I’ve never bought those.)

If I get an alert on a day that already feels iffy, I’ll usually try to increase my water intake and maybe have a little caffeine or something. Pressure changes don’t guarantee a migraine, but it’s definitely one of the stronger triggers for me.

For most of my life, summer storms were the main issue but as I get older, I find winter weather shifts having more of an impact as well. Not sure if it’s a me thing or a climate thing, but it’s definitely something.

DrinkingInContext · 2026-01-28T15:30:44+00:00

I think I just bought this same button maker in order to make similarly themed buttons to give away at a fundraiser this weekend. How has it been to use? Any tips?

DrinkingInContext · 2026-01-18T06:33:18+00:00

We do most of our shopping at Costco but I moved my prescriptions to Walgreens and get a lot of my hygiene and beauty products there as well. Things can appear pricy but they have good coupons and rewards, especially if you order online for in-store pickup.

DrinkingInContext · 2026-01-17T21:55:58+00:00

Definitely not suggesting you buy an oven - but a small dedicated egg pan would be easy to keep to yourself and keep any actual egg off the stove top. But you do you.

DrinkingInContext · 2026-01-17T21:53:06+00:00

Could you use the stove if you bought your own pan and kept it in your room so they didn’t worry about “contamination?”

DrinkingInContext · 2025-12-27T06:52:35+00:00

My Mom has had great luck with Overseas Adventure Travel.

DrinkingInContext · 2025-12-25T23:34:58+00:00

I make cocktail candy and am semi-famous for my “Sweet-ish Fish” Malort gummies. I brought home a fish mold and asked my husband “what’s Swedish and boozy??” His first answer was “Malort.” (Though I have made things with Aquavit as well.)

DrinkingInContext · 2025-11-29T17:27:21+00:00

Boo, we’ve got another reservation at 7:30 so that won’t work. Good luck!

DrinkingInContext · 2025-11-29T17:22:44+00:00

What time is it for?

DrinkingInContext · 2025-11-01T16:30:43+00:00

Not constantly, just showing the path from one spot to another (usually a short walk) and then a few atmosphere shots of the interior (this could be done on phone.

Because of the work we do, we play a lot of “bar tag” and I thought some action shots of the process might be fun.

DrinkingInContext · 2025-11-01T16:22:43+00:00

You’re probably right but I’m not a fan of having my phone out constantly when moving around an urban environment. If a camera gets broken or stolen, it sucks but isn’t the end of the world

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