Mere hours ‘til mandatory gluten free :( Which beer to go out on:@StoneBrewingCo @DeschutesBeer @lagunitasT @Foxbrews
A dozen years and a hundred fights and a thousand kisses and it all started with a last minute lunch on #Valentine’s Day
Doesn’t matter if it’s last minute on the back of schoolwork, it’s still a cool interactive #valentine for the kids to get, and they’ll uncover their gift by painting the hearts with the bingo dauber!
Tip Your Server and Save the World (via azspot)
I worked in the service industry, and I live in Vegas, the tip-demanding capital of the free world. I tip 20% if the service is good. Not even great.
But do not for one second have this type of job then gripe about tips. If you’re constantly being “shorted” and feeling put upon, perhaps you need to rethink your attitude. Your approach to your job. Your CHOICE of job. At some point it’s you, not them. Because god forbid I slight the jerky server or the valet who took 20 minutes to get my car. I guarantee these mediocre employees would not attribute a lesser amount to their shortcomings but assume the worst about me.
Tipping can and should be a part of the cost of eating out at a restaurant. It ALSO should reflect, accurately, the service received. Otherwise it should just be included in the bill and workers paid appropriately-adjusted wages.
Tipping a server won’t change the world, and this article is an absurd rant without merit. Folks working in service jobs for tips are not voting or donating to charity or volunteering time as much as other service workers who don’t work for tips. No one has studied why, but perhaps it’s because they tend not to value time and effort in the same way. And why should they? 6 hour shifts instead of 8, about 10% of most checks going right into their pocket, all to be a middle man with a smile. Do the math that was laid out in the article- servers are making far above poverty-line wages with no dangerous conditions, no inclement weather, nothing to worry about but giving people what they pay for.
Seems like a pretty sweet gig, and the public whining just makes the industry look like a bunch of whiny people who’ve never had to do hard labor. Makes people who have worked in the industry then moved on glad they did, even if it means working more hours for less money. At least we know we are earning it.
The decision to leave a secure, unique job at a high profile company to manage a non-profit project in its early stages seems like a crazy one.
But of course, that makes it perfect for me.
Dear young women everywhere: Please know that having kids will give you huge boobs. I just found an old bra…I’m still laughing at how much better mine are now.
Today’s kit homes are energy-efficient, affordable and offer something for everyone, whether big or small. They can unlock the door to your dream home. Discover your kit house options.
By Robin Mather
Photo Courtesy Deltec Homes Inc.
I’ve been considering this for almost 10 years…
How to Make Kombucha
Kombucha is a probiotic known for aiding digestion and helping the body ward off cancer. It’s also a great hangover cure. My guess is you already love it and already know how expensive a kombucha habit can be, so you want to make it yourself.
What you need:
- 1 gallon of water (distilled is good but if your tap water is tested and safe, go ahead)
- a big pot
- 1 cup of sugar
- 8 bags of black or green tea. If using loose tea, 4 tablespoons (a quarter cup) will do the trick. Use simple green or black tea. You don’t need fancy blends and no herbal tea.
- a big glass bowl: large enough to hold your gallon of tea. Other shapes can be used but a high surface-to-volume ratio is desirable for fermentation. Try to find something at least as wide as it is tall. Always use glass. Kombucha is acidic and toxins from ceramic, plastic and types of crystal will leech into your “healthy” drink.
- A “mother,” also known as a SCOBY (symbiotic colony of bacteria and yeast).
It can take awhile to track down a scoby if you want one for free. You might find one through the Kombucha Exchange Worldwide. I paid for my first one. If only I had known!
What to do:
- boil your water for 5 minutes
- add the sugar, stir until dissolved, boil for a few more minutes
- add tea, turn off heat
- cover and bring to room temperature (an ice bath can help if you’re impatient)
- put some fermented kombucha (comes with the scoby) in the glass container
- swish around
- pour the tea into the container (make sure it’s about room or body temp (slightly warm to the touch at the very highest)
- place scoby on top
- pour the remaining fermented kombucha on top
- cover with cheesecloth, paper towel or other breathable fabric
- let ferment! This will take about two weeks. Taste it!
- at the end you’ll have a baby culture and some nice kombucha to drink
- bottle it
- save a culture with a cup or so of kombucha for your next batch
- start again!
Well, if we can make beer and cider, might as well try this!