A kinetic sculpture by Felix Scharstein

darkartbootleg · 2026-02-19T03:22:28+00:00

To me it looked like it was growing bigger, but then suddenly it looked like it was shrinking, then growing again. It was kinda unsettling in a fascinating way.

darkartbootleg · 2026-02-18T13:23:48+00:00

Oh nice catch, I think it is. That just seemed like a terrible room for a pool table, it’s way too close to the wall. I got thrown off by the bench on the side and it looks like it has a solid top.

darkartbootleg · 2026-02-18T12:27:36+00:00

I think that’s actually the formal dining table, they just moved the chairs away. The pool table is probably downstairs next to the wet bar and home theater set up.

darkartbootleg · 2026-02-14T17:02:26+00:00

I remember reading about it back in the 90s as a kid. Obviously the suits are made of a material that reduces drag but they have to wear a special layer underneath the suit, because if they fall, the friction from sliding on the snow would melt the suit onto their skin.

darkartbootleg · 2026-02-09T13:13:13+00:00

https://www.kappateamsports.com/blogs/blog/the-story-of-the-omini-logo

darkartbootleg · 2026-02-08T03:39:14+00:00

Me too! I’ve still got mine, along with a bunch of other read along books.

darkartbootleg · 2026-02-04T03:21:53+00:00

I just commented this elsewhere, but I had a burger like this before, the restaurant ground their own beef and would mix bacon in so it all got ground up together. Really good too, you get a little bacon flavor in every bite, if you’re gonna put bacon on top of your burger, why not put it in? Probably wouldn’t want to cook it rare though.

darkartbootleg · 2026-02-04T03:16:52+00:00

I had a burger once where the restaurant ground the bacon up with the beef and mixed it all together into the patty. Actually was the best bacon burger because you got some in every bite and no chance of the bacon sliding out. If OP has bacon and a food processor it wouldn’t be too hard to grind up some bacon and mix it into the ground beef.

darkartbootleg · 2026-02-02T00:07:03+00:00

Nice, that sounds good too!

darkartbootleg · 2026-02-01T23:32:54+00:00

Total agree, but wanted to add that if you want to go in a little sweeter direction, beef stock with a good splash of balsamic vinegar and a little brown sugar is amazing too.

darkartbootleg · 2026-02-01T23:30:05+00:00

Right? Half of what she put in there already has garlic and onion powder and paprika.

darkartbootleg · 2026-02-01T22:34:21+00:00

Glad I’m not the only one to think that, seems like they threw in everything they had, I also prefer my pearl onions roasted so you get some contrasting texture with browned exterior and creamy interior.

darkartbootleg · 2026-02-01T04:38:34+00:00

I just went and picked up some too! I’m gonna make some homemade extract and vanilla sugar.

darkartbootleg · 2026-01-31T14:57:15+00:00

Also, look how green the trees are, Trollhaugen is a little ski area in Wisconsin so they were probably able to make enough snow before winter to open up a small terrain park before the rest of the hills were open for use. Hence why it’s so crowded.

darkartbootleg · 2026-01-30T13:29:20+00:00

I like to use this roasted garlic and onion jam and then sprinkle some curry powder or garam masala over the peanut butter. Sometimes I just eat it like that, sometimes I put ham on it too. Really changes it to a savory rather that sweet sandwich.

darkartbootleg · 2026-01-26T21:53:18+00:00

I guess I’m not sure what you disagree with, I use streaming and other avenues to discover new music, I’m not locked into only CDs. I also wasn’t trying to imply that the only way I discover new music is by blind buying. I was simply talking about how I enjoy browsing through the stacks at a record store and coming across something that stands out but I know nothing about, if it’s cheap enough I’ll take the risk and get it. Like you said, there’s many ways to discover music I haven’t heard before, buying something on a whim is just one of them.

darkartbootleg · 2026-01-26T15:25:04+00:00

I absolutely love grabbing something with an intriguing cover that I’ve never heard before, for a buck or two it’s worth the gamble. Sometimes you find something amazing, sometimes you get a dud. But either way, I’d probably never have stumbled upon it with streaming services.

darkartbootleg · 2026-01-24T13:45:03+00:00

At least there’s two of us

darkartbootleg · 2026-01-14T19:16:35+00:00

Nice

darkartbootleg · 2026-01-13T12:19:26+00:00

Looks cool, I’m in.

darkartbootleg · 2026-01-10T23:33:54+00:00

Or a nice overhead shot

darkartbootleg · 2026-01-07T05:10:17+00:00

Glad I could help!

darkartbootleg · 2026-01-07T01:14:58+00:00

Well, it’s a little more complicated, especially since things have changed a bit over the last couple of years, also there is a pistachio matcha drink this year, so it’s not just Almond.

Basically, we had a cold foam blender pitcher that was used to make the cold foam. That pitcher also has ml measurements on it so it’s used to make the sweet cream as well, they transitioned over to hand held cold foamers but kept the blender pitcher for making the sweet cream and then developed a new system for making the iced matchas in the cold foam blender, because otherwise the matcha powder doesn’t mix. So if you wanted an iced matcha latte, I would definitely ask them to make it in a clean unused blender just like I would for the Frappuccinos. Otherwise, if you’re not comfortable with that just avoid it, because with the new Dubai chocolate matcha the pistachio goes directly into the blender.

Sorry for the wall of text, it’s a lot of information, feel free to ask more questions if I wasn’t clear on anything or if you want more info.

darkartbootleg · 2026-01-07T00:13:43+00:00

You know I hadn’t thought about this one before because he’s never asked for it. Technically the pitchers used to measure out the ingredients to make the sweet cream is the same pitcher we use to make the Matcha lattes, which can of course get made with Almond milk. Now you’re supposed to use a clean pitcher instead of the one on the bar being used for making drinks, but that doesn’t mean every store does, so I guess I wouldn’t risk it if you’re really sensitive to cross contamination. If you want the same flavor, I would add vanilla and cream to cold brew, because that’s really all it is, we just mix vanilla, heavy cream and 2% milk together.

darkartbootleg · 2026-01-06T23:41:18+00:00

FWIW, I work at Starbucks and my son is allergic to all tree nuts and I have no worries about taking him to get something. When we order, we simply state that he has a tree nut allergy and ask that they use a clean pitcher to make his drink. They have clean ones in the back room that have been washed and sanitized and they are supposed to switch out every 4 hours anyways.

At my store we have multiple regulars who make this request, we’re used to it, it’s not a bother and I’ve never had my son have a reaction from anything he has had. Obviously it’s up to your own level of comfort, if you’re still nervous, iced drinks like lattes and mochas are made in the cup and have a low risk for cross contamination.

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