Not sure why people seem to dislike baked-in raisins. To me they’re sweet pockets of deliciousness that add natural moisture to the pastry.
I’ll add my personal observation to this thread. I keep a little flock of 10-15 finches that collectively weighs less than half a pound. Together they go through over 75 pounds of birdseed a year, plus about 50 more of daily treats (greens, bread crusts, egg cake, etc.) That easily amounts to eating half their weight each day. Anyone who refers to “eating like a bird” only accounts for quantity and DEFINITELY not proportion.
As a conscientious nitpicker, it’s only fair that I take the time to notice and commend others when a previously noted error is addressed. So thank you Don and/or Pat for making sure that “habanero” is spelled correctly :-)
Hehe, even the most shallow opinion pieces are a stretch for the crowd who thinks a clever meme constitutes solid evidence of their beliefs.
We did… roughly 5 years ago :-)
It is indeed fascinating that we can get such different samplings in a similar time period. Perhaps the difference is a regional one (I teach in Southern California). My kids are certainly not strangers to the idea of victimization. However, they are more attuned to situations in which someone else is a victim and looking for ways to mitigate or remove the factors that oppress their classmates. I myself advocate ideas that one may consider “Bernie nonsense.” However, one thing commonly left out from the stereotypical depiction – and one that I always emphasize first – is the fact that ANY sociopolitical or economic philosophy is doomed to fail unless its supporters are committed to personal and constant accountability for carrying it out. Set-and-forget leaders will inevitably serve themselves rather than their constituents.
Rote memorization is prohibited in my classroom.
Linus was a rare true believer in the Great Pumpkin decades before Tim Burton documented his origin story.
Taste-wise, it’s more like corn truffles.
“It may have been ambrosia of the Aztec gods with an inky, mushroomy flavor that is almost impossible to describe,” wrote Diana Kennedy, the “Julia Child of Mexico,” in her 1986 book The Cuisines of Mexico.