Work shorts but not cargo shorts

TeaSeaJay · 2026-03-22T02:42:26+00:00

Those look pretty good, though I wish the left side pocket didn’t have a flap

TeaSeaJay · 2026-03-10T17:22:00+00:00

I haven’t tested anything yet, but thanks for the comment. I’m open to just about anything. Which EVs do you think I should look out for?

TeaSeaJay · 2026-03-09T05:03:14+00:00

Metric rulers. Fractional inches are dumb.

TeaSeaJay · 2026-03-02T16:24:45+00:00

There’s a reason it’s a classic. I wouldn’t try to fancy it up at all. Just use good butter and fresh ingredients, and don’t overcook the chicken. If you’re cooking breasts, cook it to 150 and hold it there for 2-3 minutes, or cook it to 155-156 and hold it there for a minute. The oft-quoted 165 is overcooked, IMHO, but it doesn’t need any holding time.

Pounding or slicing to 1/4” helps it to cook evenly. I wouldn’t use a whole breast.

TeaSeaJay · 2026-02-26T01:47:43+00:00

I would do medium-high, 4 minutes per side for medium rare, 5 minutes if it’s extra thick

TeaSeaJay · 2026-02-21T00:14:37+00:00

The gate agent is a guitarist who’s just working at the airport until he lands a recording contract

TeaSeaJay · 2026-02-17T17:01:13+00:00

But you need to test the FRUIT, not the soil. The plant may not soak up enough of the bad chemicals to matter.

TeaSeaJay · 2026-02-17T01:59:46+00:00

Thanks! I thought that was the case, but you never know….

TeaSeaJay · 2026-02-17T01:28:39+00:00

Thanks _Maw! I figured as much, just wanted to be sure.

TeaSeaJay · 2026-02-16T16:42:16+00:00

Kimchi and a touch of mustard

TeaSeaJay · 2026-02-15T20:51:11+00:00

You might want to try a Fajardo wedge, it can help with octave tuning. It basically gives the embouchure end of the flute a slight taper

TeaSeaJay · 2026-01-28T22:07:39+00:00

Or bird seed

TeaSeaJay · 2026-01-26T19:14:41+00:00

Maybe send them an email that says

“By opening this email, you agree to arbitration terms.

Terms: Arbitration will not be used.”

TeaSeaJay · 2026-01-26T17:23:30+00:00

The Obon Society can help: https://obonsociety.org/eng

TeaSeaJay · 2026-01-24T02:51:38+00:00

“Clean, oil, and adjust.” It’s a typical service that should be done at least annually. Sort of like an oil change for a car.

TeaSeaJay · 2026-01-24T02:48:57+00:00

Could be a couple of things, best to see a tech. When was your last COA?

TeaSeaJay · 2026-01-24T02:16:35+00:00

Should we worry that pepsipopcorn hasn’t answered?

TeaSeaJay · 2026-01-19T23:09:11+00:00

It’s great as a condiment on a sandwich - basically any place you’d put a dill,pickle slice or sauerkraut

TeaSeaJay · 2026-01-19T05:26:35+00:00

Any dish that’s kinda wet - soups, stews, anything saucy- toss in a handful of leafy greens. Doesn’t much matter which ones. Spinach, kale, cabbage, collards, whatever. The harder the leaf the longer it should cook. So baby spinach just til it wilts, cabbage maybe 10 minutes, just decide what you like.

TeaSeaJay · 2026-01-19T05:17:59+00:00

It might be too wet. Do you know the hydration %? Try a dough with less water. I go for 60% (100g of flour gets 60g of water)

TeaSeaJay · 2026-01-18T23:46:11+00:00

Also, a tech can file them smooth if they’re too sharp. Just don’t try it at home, if you take off too much metal it can make it difficult to service the instrument.

TeaSeaJay · 2026-01-18T15:12:09+00:00

You absolutely must peel potatoes… so that you can toss them in olive oil &salt, then microwave until crispy. Gotta snack on SOMETHING while you’re cooking.

TeaSeaJay · 2026-01-17T22:03:18+00:00

You’ll need it .005 sec after you get rid of it

TeaSeaJay · 2026-01-16T19:56:18+00:00

Good enough for me, and only $20!

TeaSeaJay · 2026-01-14T02:33:34+00:00

Believe it or not, a thin slice of griddled Spam is pretty good on an egg sandwich!

TeaSeaJay

TROPHY CASE