I saw a post on theChive‘s sister site theBerry with a bunch of cool portraits by Martin Schoeller of celebrities, athletes, musicians, and a few other people that are probably famous but weren’t ringing any bells for me. They were relatively high-res, so I’ve compiled 9 of the ones I thought were coolest and I’m going to print them off as a poster:
Some of you may know I went on a biking trip at the end of August – this trip to be exact. It was one of those trips that you question while you’re doing it, but the memories are absolutely priceless. Needless to say I had a lot of fun.
I got my new bike a couple weeks ago & forgot to post a picture of it. Rather than do all the crappy work of taking a picture myself, here’s one from the company, Devinci:
I have no idea how much it weighs, but it certainly feels lighter & nimbler. I noticed the other day that it feels more like a tool I can use to have fun, than my previous bike, which felt like a burden. The seat is hard as hell, but I’m getting used to it. All the Internet wisdom says you want a firm seat as opposed to the cushy one I have on my other bike, so we’ll see.
I make good nachos. I don’t need to ask people, I know it to be true. It’s one of those universal truths like gravity or the Golden Rule. I’m like the Mahātmā Nacho Maker. What is the secret of my Nacho Nirvana? Let me elucidate:
Start with a bowl. This is important. Bowls have sides, which allow you to not need to make a heap. We’ve all been to restaurants with nachos that had a heap of toppings in the middle, but a friggin’ topping desert towards the outside. Use a bowl.
Lightly coat the bottom with chips. You don’t want multiple layers of chips because you’ll inevitably get chips with no topping. Who wants that crap?
Coat the chips with cheese. Keyword: Coat. Don’t sprinkle, don’t season. COAT THOSE M*****F******S! More cheese the better because you can then use that cheese as a medium to stick other toppings (see point 4) to chips.
Add other toppings. Traditionally I just use meat at this stage, but feel free to add anything you don’t mind warmed up. Tomatoes and jalapeños would work well here. The important thing is, again, to only go 1 layer deep.
More chips. Some noobs might put more cheese here – that is a mistake. We are making a layer cake of nacho-dom. Each layer needs to be unique & stand on it’s own. You don’t want to grab 1 chip & have your whole bowl come with it. Or maybe you do. If that’s the case please stop reading & leave my website now. There’s nothing for you here.
Repeat steps 2 – 4 as needed & allowed by the bowl.
Heat. No super secret here – you want to make the shreds of cheese lose their shape, but not bubble copiously. Copious bubbling means the cheese is cooking away – and that results in that tough scabby cheese rather than soft gooey.
Eat. You’re on your own. Unless you want to invite me over for nachos. An invitation I will gladly accept (assuming I don’t have to fly/drive 101 hours to get to your place).