This is kinda sad hope nobody got hurt
Since half of everything is fake today, this is real.
I love that just out of frame of the OP pic is what I’m thinking of as ‘the foreshadowing boulder’
Thanks for link. Those extra pics are great. Scary stuff.
All I’m wondering about is how will that get that huge boulder off the road and the side of the house? Can’t think of anything that could lift that without breaking it down first.
Probably break it into smaller rocks
🏅
I’d probably just move away at this point. There seems to be a boulder crossing right through their property and the next one might be right through their bedroom. And the one that went by some years ago was even bigger.
They’ll probably build a highway, cutting the boulders natural habitat in half.
lol at the “but what about the cars” inclusion
Trick for butter straight from the fridge: use a cheese slicer.
Microplane grater. It’s also great for baking when you don’t want to wait for butter to soften.
Although for baking I usually grab frozen butter so it doesn’t squish in my hands.
Or a cheese grater, like the small kind on a handle.
I think you mean “Ostehøvel”
Indeed I do, and for butter, it should be the kind that produces thin, wavy slices.
Fuck that’s a sexy image of toast… and butter. I’m in!
If it’s your first time, make sure it’s special. Don’t use that cheap, regular butter. Spend a little extra and get the fancy stuff. In Norway, you’d be looking for this one in the shop:
Sweetie, my first time - the cows were milked by Hasidic monks in the silvery light of the moon at Sumer solstice and churned by the feet of Buzz’s tarantula, dancing the tarantella while listening to the music of John Candy’s polka band in the U-Haul that brought Catherine O’Hara home to Kevin in the eternal classic Midnight Cowboy; launching Jason Bateman’s acting career.
Edit: his bro’s name was Buzz…
Hehe. That’s what I was here to say.
Except that I just use a thin knife.Then lay the thin butter slice on the toast that just came out and is still warm. It melts as you look at it.
I always just use a cold stick of butter like a crayon. Grab the hot toast and wipe the butter on it straight from the stick. Butter knives are only for room temperature butter.
I also use this method to apply butter to a hot pan when making grilled cheese! Just melt a little patch and place the bread, cheese, then bread. When is time to flip, hold the sandwich on the spatula while applying butter to the pan for the other side.
No hate to those that prefer mayo, but I love that buttery crunchiness.
Everyone should try a butter bell at least once.
Also known as a French butter dish. I agree and would highly recommend to everyone that eats butter
I’ve used them, but find an old fashioned butter dish on the counter works better.
Salted butter won’t go rancid at room temps before its used.
I think that’s probably the best option for most people. Those are much easier to use. I like the butter bell more because it can take me a couple of weeks to get through a stick of butter. It wouldn’t go fully rancid in a butter dish in that time, but I don’t like the oxidation layer that forms on the outside. Regardless, room-temperature butter allies unite!
My wife finds my obsession with soft butter for toast to be a bit extreme, but I hate trying to spread it cold. I have “soften it in the microwave” down to a perfect science where it comes out soft but not melted.
Two words that will change your life: Kerry Gold + Butter Bell
My gramps did the dipping bread in the pan after frying bacon, then add sugar.
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I cut it into slices like cheese.
Your toast is too soft and not toasted enough.
But…what if I like my toast a little soft :c
I like my toast how I like my penii… raw, dry, white and flaccid.
You ain’t right.
Hahahaha, made me snort.
Yeah. There’s like a list. I’m basically a cautionary tale: greatest hits.
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Another reason for disliking winter: the butter is rock solid
Tub butter > stick butter
If you scrape it out a little bit at a time, it makes it much easier to spread than a cold square.
Only of you want it mixed with oil (which I’ve occasionally made myself using olive oil).
