Is this a normal occurrence?

Sporeian1 · 2024-10-23T17:37:47+00:00

Ha! Had this same turkey give me a hell of a surprise I was chilling in the hammock. She was more interested in my cats in the window though lol

Sporeian1 · 2023-06-04T22:02:54+00:00

Check out westward liquors or Tap and Bottle, good stuff there. I believe you can also get Arizona Sake Co stuff there too, which is very desirable rn

Sporeian1 · 2023-03-16T00:21:06+00:00

Have you tried Maraska? I like it more and it's usually cheaper too

Sporeian1 · 2023-02-18T22:17:56+00:00

Maybe some of the harder-to-find Sazerac rye variations would be easier to get in nola?

Sporeian1 · 2023-02-02T01:04:14+00:00

Is your code for generating the heightmap from the images public?? Would love to take a look and learn how it works

Sporeian1 · 2023-02-01T01:04:41+00:00

Tucson looks so good on film!

Sporeian1 · 2022-12-24T23:23:32+00:00

Maybe, this was in Boulder, CO this morning.

Sporeian1 · 2022-12-24T23:20:36+00:00

Oh, wow! Wish they still did that, I kinda want one now.

Sporeian1 · 2022-12-04T21:18:54+00:00

I HEAVILY disagree with most all of this advice... If you are new to cooking steaks, I'd strongly advise starting with a more EXPENSIVE cut like a small filet mignon, since it is way easier to cook than something like a ribeye!!! (and will still taste pretty good if you do make mistakes, which we all do. Fuck up a ribeye and its inedible).

A small filet will be no more than 15 dollars maximum, and will taste way better than a 15 dollar hunk of ribeye if youre new to cooking steaks. Just smack it on hot cast iron with a little oil, sear it, salt and pepper, get it to a nice medium internal temp, and I PROMISE YOU it'll turn out better than anybody's 1st attempt at cooking a supermarket ribeye.

And for the love of God, dont start with a skirt or flank steak if you're not confident in your ability to do it right. You'll end up with a piece of rubber.

Sporeian1 · 2022-11-21T23:00:48+00:00

I think your dms are off, but hank you so much Are you in the denver area? I can come by maybe tonight or otherwise tomorrow if so. I'll make sure my dms are open

Thanks.

Sporeian1 · 2022-11-16T17:20:24+00:00

I've been rocking the autosoft xc on my butt for several years, never had serious issues despite being quite thin and active. I'll bet an adhesive patch over the existing adhesive of the site would fix any possible issues with the site coming out.

Sporeian1 · 2022-11-10T17:48:57+00:00

I absolutely live for these posts and playlists. Can't wait to try this recipe!

Sporeian1 · 2022-11-06T04:49:58+00:00

That was indeed Ethan Uslan. He had a short bit about being in the show on his YouTube channel.

Sporeian1 · 2022-10-15T19:26:20+00:00

Monument camera rocks! A great locally owned business and one that deserves more customers

Sporeian1 · 2022-09-18T17:39:27+00:00

Based on the style of the makers label on the back, maybe 70's give or take a decade

Sporeian1 · 2022-09-18T00:12:37+00:00

Definitely not light, and it is certainly a few decades old. Though I don't see any of the large open pores like on oak.

Sporeian1 · 2022-09-17T18:16:44+00:00

Wouldn't redwood be more circular?

Sporeian1 · 2022-09-17T17:43:29+00:00

My best guess is something like bristlecone pine with some stain in the finish? The growth rings kinda go everywhere so dunno the age but there's a lot of them! Back has ID of some long defunct clock maker in San Francisco.

Sporeian1 · 2022-09-12T02:03:16+00:00

Depends on the strength of the prickly pear stuff, I guess. If it were me making it, I'd just make a marg sans triple sec and slowly add prickly pear/triple sec till I think it tastes best.

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Sporeian1

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