This weekend I learned that a zoodle is a zucchini noodle. Happy Monday, folks.
Rose George has written a really interesting book, 90% of Everything, about the shipping industry. The first chapter totally got me. If I wasn’t so peculiar about travel accommodations, I would do a stint on a cargo ship.
I am an islander who has never been maritime. I don’t sail or dive. I swim, although not in terrifying oceans. But standing here in the noise and industry, looking up almost two hundred feet—higher than Niagara Falls— to the top of Kendal, I feel the giddiness of a Christmas morning child. Some of this is the rush of escape, for which I had reasons. Some is the pull of the sea. And some comes from the knowledge that I am about to embark to a place and space that is usually off-limits and hidden. The public is not allowed on a ship like this, nor even on the dock. There are no ordinary citizens to witness the workings of an industry that is one of the most fundamental to their daily existence. These ships and boxes belong to a business that feeds, clothes, warms, and supplies us. They have fueled if not created globalization. They are the reason behind your cheap T-shirt and reasonably priced television.
Some people take their entertaining very seriously and these folks have also introduced some global flair with United Nations-themed dinner parties.
Each week, Ashley Ford writes moving and intimate “5 things” posts on her Tumblr. They never disappoint.
Looks like Marilyn Manson is evolving or whatever it is that famous people call changing.
“We’re drinking wodka,” Marilyn Manson said, pronouncing the word like he was a fur-hatted Russian cartoon character, and filling a tumbler. Two tumblers: Like any peacocking musician, he knew that a drinking buddy makes for a ready audience.
He loped from the peach-colored kitchen of a borrowed house here — it belongs to his pal Johnny Depp — through the dining room, past a bin of masks and costumes. There was a horse, a longhaired woman, silver faceplates. “This is my Max Ernst stuff; it’s private,” he said. “I get drunk and buy stuff on Amazon.”
That Seahawks Packers game was pretty wild last night. Nobody saw that ending coming. Then one of the players rode around the field on a bike and all made sense.
Life goal: to live in a city where accessing all of these services on a regular basis is possible.
Tags: link roundup, the internet
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I am not living in a place where I can take advantage of any app-type life-simplifying things at all, but I still feel weird about it after reading that Awl article about Handybook and how abysmally it treated people. I don’t know how much of my reluctance to support things like that is because of reading articles like that, or because of jealousy that I can’t hire someone to, I don’t know, come give me a manicure. But I still think about it.
Yeah, that is a good point. I side-eye most of those apps.
I have to add this fantastic link about the Green Bay Packers being really, really into playing Settlers of Catan.
“The competitive nature of the Green Bay’s Catan tradition is now legendary in the locker room. Two weeks ago, Linsley won the game, but Bakhtiari, who typically hosts the games at his house, had briefly gone outside to cook a chicken for the group. He furiously protested Linsley’s victory because of this. “He put an asterisk by it. I didn’t,” Linsley said. Backup quarterback Scott Tolzien is famous for slamming the board in frustration when he loses.”
Bakhtiari is a HUGE NERD, because he is also the one responsible for getting the GB O-Line into Pitch Perfect 2. Also he’s cute as hell.
That is a legitimately contested victory, I am siding with Bakhtiari on this.
The picture is what really seals that piece. OF COURSE the burly long haired dude would be a big board game geek.
The guy who was all “they’re super competitive about board games, who knew?” about it clearly has not played a board game since grade school. Cussing and rage flipping and general in-your-face-ness are standard features of board game nights!
Married to a burly-type. He says the best part of having a bear’s physique is doing whatever-the-fuck-you-want. Who’s gonna make fun of you? And burly is as burly does. Board games may well become a signifier of burly dudes.
::nods:: My spouse, I, and a friend of ours almost got kicked out of our friends’ house during a game of Monopoly once a couple years ago. We are all in our 30s.
The first time we played Settlers, my ex asked me on the way home if we were in a fight. We were not.
That Marilyn Manson article was fascinating. Who can fathom what goes on inside the minds of celebrities? It’s like reading about a 10-year-old child, who thinks every discovery is theirs alone, who sees basic tenets of maturity with wide-eyed wonder and confusion, and whom we applaud for making small logical leaps and minimal character growth.
(My heart hurts because of that Packers/Seahawks game. I love both teams very much and wish it had never come to that. My Packers played so well! But so did the Seahawks! I’m proud of both of them, though Russell Wilson and his smoldering model gaze need to stop throwing picks. And then the dumb Patriots just got handed a Superbowl spot… there’s no way the Superbowl will be as exciting or well-balanced as the NFC Championship. And Katy Perry will be there. So basically ughhhhhh.)
Two things:
I know what a theremin is. LOL.
Also, the crawl on ABC’s Good Morning America, at 8:37am cst: “Bill Cosby greeted warmly at California performance”
Who ARE these people? “Good for you, rapist?”
Money trumps character.
(And then, you know, not to put too fine a point on it, ABC is now airing a segment “Celebrating Martin Luther King, Jr, showing this part of his I Have A Dream Speech: “I have a dream that my four little children will one day live in a nation where they will not be judged by the color of their skin, but by the content of their character.” I guess you could substitute “be judged by the color of their skin” with “be judged by the millions of dollars they make … ” )
In other news, Haaretz, which is Israel’s most serious/highbrow newspaper, lifed (with credit, though) Mallory’s reportage of Ayn Rand’s letter to her niece.
The Box by Marc Levinson is a solid history of the development of container shipping.
What about poodles though? Are they secretly potato noodles?
It would explain why they are delicious when I deep-fry them.
D:
I would have guessed that a zoodle was a cross between a poodle and some dog breed that starts with the letter Z.
The mental image of Marilyn Manson singing the Thong Song is one that will stay with me for a long time.
Also, I would really like to know what lipstick he’s wearing in the bottom left performance photo because I’ve been on the hunt for a shade like that for months.
(I realise your lipstick comment was probably throwaway, but I’ll take any excuse to talk about lipstick)
I think a great match would be a lipstick by Suqqu called Ichijiku, but I think they’ve discontinued it now (because obviously you have to discontinue the best lipstick formula ever in the world…not bitter.)
So one that’s still available that’s very similar would be MAC Viva Glam III. HOWEVER, if you’re like me, you may not love the formula, so you may want to settle for Burberry lip cover in Deep Burgundy which is similar, but in my opinion nicer on the lips (although it’s spendy).
In good news, Pantone’s colour of the year is Marsala, which is basically an oxblood, which means you may have more options as cosmetics companies jump on the pantoney bandwagon.
Thanks for humouring me!
ETA: You may want to look at a brand called Ellis Faas, I haven’t used it before but have heard good things, and it seems to be keen on lovely deep reds. http://www.ellisfaas.com/collection/lips/
It actually wasn’t a throwaway comment and I’m glad you replied! All I want is a lipstick that makes it look like I tint my lips with the blood of my enemies. The closest I’ve gotten to the shade I have in mind is MAC Diva (for a second I thought NARS Jeanne would fit the bill but the quality wasn’t high enough to justify the price tag). To my knowledge there aren’t any stores in town that have Burberry cosmetics, though – my local Sephora only has their perfumes. 🙁
I was going to say NARS Scarlet Empress could be close, but if you don’t like the quality, then definitely don’t spend the money!
Nyx has a lot of similar colors – I’ve been having trouble finding some of the darker shades because they’re so popular, but you can find them in Ulta, and CVS and Target to a certain extent. Even if they don’t have exactly the color you want, they’re so inexpensive that you could buy 2 and make your own blend.
Also, I would like to formally register both my distaste for Marsala, and my delight that everyone is pretending that Marsala isn’t a weird browny-red shade and is actually the lovely Oxblood we’ve all already invested in so we can continue to wear our not-gross colors.
ETA: I very much like Scoundrel by Buxom, and it looks like their Black Cherry lip polish might be in the color family you’re looking for, depending on what sort of finish you’d like. Bite also has a lot of nice dark colors with good formulas.
Well Ellis Faas may be a good call in that case (I believe one of their lipsticks is actually just called ‘Dark Blood’). [Just checked, it’s L202: http://www.ellisfaas.com/collection/lips/milky-li…
Otherwise have you checked Temptalia’s Dupe List for MAC Diva? http://www.temptalia.com/makeup-dupe-list?d=Diva&…
It looks like a lot of MAC and NARS suggestions, but if you have a look at the ‘Possible Dupes’ tab it gets a bit more diverse.
I’m not sure who sells Burberry in the US – in the UK it’s a very small selection of department stores, so may be the same in the US?
Nordstrom does, and there’s the Burberry website.
“…makes it look like I tint my lips with the blood of my enemies.”
You are wonderful.
http://www.ellisfaas.com/collection/lips/hot-lips…
This photo is a little unnerving -who else remembers that meme of the overenthusiastic woman applying lipstick in this way? I didn’t feverdream it, right?
Zoodles! Let’s talk about zoodles and squoodles and coodles and whatever other cutesy names you use to make yourself feel less sad about not actually eating noodles.
So! I got a Paderno spiralizer for Christmas, and it is actually, legitimately awesome (so far). I have pinned approximately 15,076,039,569,076 recipes that I am very excited to try, but I’m a little nervous about going forward with them until I can figure how to keep my (x)oodles from being so dang wet. I tried a pad Thai recipe with zucchini noodles that tastes decent but look terrible because it’s so watery. Anyone have experience with drying out zucchini noodles? I’m assuming zucchinis and cucumbers are probably on the wetter end of things to spiralize, but if anyone has other tips, I would welcome them!
I’ve been debating whether I can justify buying a spiralizer when I already have a mandoline and can just use one of the grater attachments for zoodle-making. Does a spiralizer make it easier to noodle-ify harder vegetables that might be more difficult to grate lengthwise, like carrots?
My solution for the issue of wateriness is inelegant but effective: put the zoodles in a colander and squeeze them in my fists to drain the juices out.
To me, it was worth buying the separate spiralizer because it wasn’t that expensive (~$35 USD), and I had the space – plus, fun noodle shapes! But yeah, if you’re confident with a mandolin and happy with the results, a spiralizer is by no means necessary. (I sliced off a chunk of finger the first time I used my mandolin, so I am a bit wary of using it for things that get my fingers too close to the blades. Pro tip: no one is ever too cool for the handguard.)
I read something about “sweating” the noodles in the oven, which is supposed to help, so I’m going to add that to the squeezing, toweling, spinning, colandering, etc.
So, I’m not sure how much you’ll ever be able to dry out zucchini, but I would try a salad spinner (they’re really useful!) followed by pressing the zoodles in a single layer between paper towels. This is my technique for most vegetables that would cause problems with wetness in a recipe.
Salting them and then waiting a bit before you squeeze them also helps draw some of the water out!
I was going to say the same thing! Salt and let sit before squeezing. I do this with cucumbers when I make cuke salad so I don’t see why it wouldn’t work for zucchinis and other squash.
Yep, seconded. Salting the zucchini noodles and letting them drain keeps them from being too sloppy and gives them an excellent, noodle-appropriate texture.
20 minutes is a good amount of time to wait in my experience. Then pan fry them in the lipid of your choice for about two minutes.
If I do a tomato based dish, I like to add the zucchini water to it.
I love talking about zucchini noodles! (I can’t bring myself to say “zoodles,” but no hate for anyone who does.) This was seriously my favorite culinary thing of the past summer. I just used a julienne peeler, though, which makes pretty quick work of a nice long zucchini. The seedy interior and any short bits get grated up and baked into muffins. Ah, summer, when zucchinis are huge and cheap, how I miss you.
Remember those heady days of the late 90s when Marilyn Manson was the most scary thing a privileged white suburban kid who loved Jesus had to be afraid of? Besides Satan, obviously. These days he is so quaint.
Yet on some level I think he was an inverted parody of the white respectability America has always been miming. Do we still need that? Do we get it in some other form now? Is Fox News just that effective of a parody of itself?
Also I will never accept zoodles as zucchini noodles, when Zoodles are clearly Zoo Pasta. (To wit: animal-shaped canned pasta in tomato sauce available in Canada and a cousin of Spaghettios, Alphagetti, and so on.)
Like the ones mentioned here? (Shout-out to my boy Matt at Dinosaur Dracula, he’s fantastic and the only person I am aware of that would have that old of a can of Chef Boyardee ANYTHING)
Same idea as Spaghettios, so yep!
A problem I’ve always had with zucchini noodles and other squash-based noodles &c. (and actually maybe a lot of foods? Maybe my problem with cooking in general?) is that a zucchini is good to eat just by itself. Like, you can just chop it up and eat it, so I can’t get behind elaborate preparations of zucchini. It seems like a lot of work to achieve an effect that isn’t demonstrably better than just eating the thing.
I don’t think I have it in me to be a cook.
I think we may be the same person. ::fistbump:: while crunching on raw zucchini.
“Do you want to chop up that carrot and cook it in a stew or something?”
::munch munch munch:: “Why?”
see, I don’t really have a problem with that kind of thing, except that people (ie: my mother) insist on replacing perfectly good pasta or milk or whatever with the fake sliced squash or almond-water or whatever in the recipe, instead of choosing a recipe that’s created specifically for the fake thing she wants to cook with.
i remember once i came home from work and was excited because it was spaghetti night, but I started to bite in and it was weirdly crunchy and tasted off, like it hadn’t been cooked properly and had been sitting in some strange oil, and i’m sitting there forcing myself to eat something that was gross and bad because i was starving and figured i should just take the edge off before making a peanut butter sandwich…and she announced proudly, “isn’t this great? i learned about spaghetti squash the other day and thought i’d try it!” UGH NO.
she stopped drinking regular milk a couple years ago, and around the same time started only using tiny golden potatoes for potato dishes. i thought i hated it because of the potatoes, but the other day she used red potatoes for mash for me (my favorite) and it still tasted weirdly sweet and off. turns out that using vanilla-flavored almond water instead of milk can also make the food not good. it’s fine when it’s hot and freshly made, but as soon as it starts to cool or gets heated up as leftovers, it’s no good.
actually i just have so many complaints about my mom’s cooking, and i can’t wait until i can afford to move out and have my own kitchen. she used to cook pretty good, but she keeps doing these restrictive diets and “healthy eating” as she grows older, jumping on terrible fads, and her cooking is getting worse.
Lol, yeah, I tried spaghetti squash exactly one time. That is no substitute for actual noodles.
Sorry you’re stuck in a terrible kitchen! I can’t imagine not realizing that your substitution DOES NOT WORK and continuing to insist on ruining other perfectly good ingredients with it.
I have developed a kneejerk reaction to pseudo-foods as a result, and it is so sad.
Lately she’s been doing quinoa noodles and thank god i’m not allergic, like we thought i might be**, because she didn’t even tell me before handing me a plate of mac’n’cheese and saying how she tried a new recipe for the potluck, what did i think. I said “this is weird and ungood, tell the blogger you got it from that mac’n’cheese isn’t supposed to be gritty, are there ground nuts in this?”
I’m sure quinoa is delicious and fun to eat! but fat chance you’ll catch me willingly eating it, after my first two experiences with it being negative, because I was served it in the wrong way.
I can’t abide those “Trick your kids into eating healthy” blogs and recipe books, because it feels like such a betrayal. If they don’t like the food in a supposed “hidden” favorite way, why would they try it on its own or in a better recipe?
**ate something at work that had a pretty swift itchy/thick throat reaction, didn’t know if it was the asparagus-cooked-with-fish (i don’t eat seafood because it always made me sick as a kid) or the quinoa.
Agree with all of this. Why not eat regular pasta or cheese or whatever and just don’t eat it very often?
Also I’m allergic to quinoa and my spouse is allergic to cashews which means right now most vegetarian and vegan blogs are useles to us. Luckily I got the new Ottolenghi cookbook for Christmas as well as “660 Curries,” so we still have plenty of ideas 🙂
Right, why not??
It kills me that my mom was convinced she can’t drink regular milk, so only drinks the almond-water, yet she puts regular cheese on everything and eats those cheese platters at nice restaurants. She didn’t refrain from ice cream, either, until she found out she’s diabetic a few months ago. Not that we got ice cream a lot, but you’d think that would be even higher in Bad Dairy than skim milk.
But apparently there are doctors out there getting really rich by selling their patients on restrictive diets so that they can hock specialty foods. I guess like Dr Oz & co? We have so much “Thin Center MD” stuff in our kitchen, because their doctor is a franchise owner. I don’t trust that guy to tell me if it’s raining on a summer afternoon in Florida, frankly.
Ottolengi is so wonderful!
Agreed re: the “trick your kids” stuff. I realize you’ve got to pick your battles, and I was a really picky eater myself as a kid, but I feel like the effort put into hiding vegetables in things might be better spent actually teaching kids about nutrition and healthy eating habits so they can someday fend for themselves?
I also feel like it will just encourage them to stop eating things they do like out of fear that the gross thing is hidden therein.
Nooooo. I’m glad you’re being upfront with how her experiments are “weird and ungood,” but I’d be pretty upset that she’s trying to trick you at all into eating something when you’re an ADULT. She’s not making mealtimes a good experience for you two.
I was at a cafe/bakery yesterday where the chalkboard proudly announced that they had added “raw pizza” to their menu. It was described as (I took a picture of the menu, so this is verbatim) “an abundance of greens, tomato, cucumber, avacado [sic], sprouts, cilantro, root ribbons and basil lemon vinaigrette on a dehydrated flaxseed.”
Listen, I totally understand the urge to eat a bunch of raw vegetables. I’ve been there. But just toss them in a bowl with the vinaigrette and call it a salad instead of defiling pizza’s good name. And just throw out the dehydrated flaxseed bread. Nobody in the history of the world has ever been excited to see the words “dehydrated flaxseed” on a menu.
Noooooooo. That is horrible.
!!!!!!
I was planning to save the second half of my delivery pizza from last night for dinner today, but I was so distressed by “raw pizza” that apparently doesn’t even come in a bowl (that would be kind of cool – “deconstructed pizza salad” or something?) that I had to heat it up for brunch.
I’m imagining all that stuff on a dehydrated flaxseed. Like , a dehydrated flaxseed. Just a single seed.
That chef would be very good at Jenga.
I use almond milk all the time in recipes (I’m a huge milk fan but it does not play well with my husband’s digestive system) but you HAVE to use the specific nonsweetened kind.
I once grabbed the wrong box because I wasn’t paying attention, and used it to make sawmill gravy. Pretty much the most disgusting things I’ve ever made. I can’t imagine making that mistake more than once! Try getting her unsweetened almond milk for cooking- and if you need to convince her to use it, just say it’s healthier because it has far less calories.
Yeah, I love spaghetti squash, but I don’t prepare it in the way I’d prepare normal spaghetti. IMHO, it’s best to follow recipes that treat it as it is, which is squash, not pasta.
I once attempted to make a “risotto” that substituted barley for aborio rice. Nope. Never again!
do you think you would be able to ease her on to regular unsweetened almond milk? I’m allergic to dairy so I’ve tried all the various milk substitutes for baking and that’s the best kind. Never vanilla and even avoid regular sweetened (it wont be labeled as sweetened it just wont have the unsweetened label) unless you are making cupcakes or something. Also for things like potatoes it’s better to just use olive oil, only bother with almond milk when you need that kind of flavor (like in a creamy pasta sauce or in a roux or something). Also duck fat is really good for potatoes but unfortunately if she’s doing it for diet reasons she might not be open to that (duck fat does have lots of vitamins in it though which could sway her). As for spaghetti squash it’s best sauteed with olive oil and lots of garlic and spices, maybe with chopped tomatoes and basil (I’m not a fan of it but if I’m going to eat it this is the way).
Anyway I’m sorry you have to deal with this and hopefully you’ll be able to move out soon. Maybe see if she’ll let you do some of the cooking? If she doesn’t like that idea start small by talking her into letting you make dinner once a week, and then slowly work your way up until you have more control over the food.
I’ll have to send my parents that United Noshes link – they’ve been doing pretty much that for years with a group of their friends, though not in alphabetical order. I think their least successful was when they broke the country theme and decided to do a meal where everything had to include garlic… including dessert. Pro tip, apparently garlic ice cream is not that great.
This is not relevant to the links but I have mistakenly found myself on this ridiculous MRA’s commenter profile, and am livid.
I was just reading an article in The Atlantic called The Dark Psychology of Internet Commenters (http://www.theatlantic.com/technology/archive/2015/01/the-dark-psychology-of-the-sexist-internet-commenter/384497/) and lo and behold, this guy popped up spouting bile and proving the article right.
Anyway here he is in all his gross commenting glory. I am so upset that ‘MRAs’ like him believe that feminism is about “female supremacy”. Like, what the fuck is wrong with them. https://disqus.com/by/Christopheralmond/
I would love the Toast to run something on the rise of the MRAs and their general anger towards women and feminism, and what that means. My brain can’t process it. (mainly because their arguments have no logic and are full of fake statistics, and I love logical arguments, which they probably don’t expect for a woman…)
Aw man, I’m glad I’m not the only one who sometimes peeks at the profiles of MRAs in disqus, twitter, etc., just to try and figure out what’s going on in their brain/life.
If you don’t already know about it, Dave Futrelle’s We Hunted The Mammoth is an excellent blog which keeps tabs on (and mocks) the more organized MRA efforts on the internet. It’s an excellent blog – horrifying, hilarious, and sad all at the same time.
Ohhhh nooooo I’m going to get lost in WHtM for the next million hours! Someone save me! (But actually don’t because this is awesome.)
Thanks for that, We Hunted the Mammoth seems awesome and uplifting.
I also follow a few anti-MRA pages on facebook like Exposing Men’s Rights Activism (also run by a guy). Occasionally you just need reassurance that, not only do most men disagree with the MRAs, they are also raising their voices to counter them.
Ok I’m gonna go another month of ignoring MRAs and then get sucked right back in again probs…will look at WHTM as antidote
Arthur Chu at Salon recently wrote a reply to some nerd MRA claiming to know why a generation of men is remaining infantile and refuses to grow up (spoiler: it is all women’s fault). It was a really good take on how imagined oppression and rejection by nerds due to social anxiety is not the same as actual oppression experienced by women. Worth a read: http://www.salon.com/2015/01/10/the_plight_of_the…
Also, MRAs have a lot in common with spite voters, and in many cases probably are spite voters. They are usually white male lower class victims of post industrial capitalism who choose to direct their hatred toward what rich white men want and tell them to hate: black people, women, foreigners, gay people, atheists, you get the picture: http://www.freezerbox.com/archive/print.php?id=29…. Doesn’t actually solve their problems or help them unpack their privilege; their anger is just a placebo that makes them feel like they have done something.
Re: United Nations Noshes – there is a very cool cooking blog which basically did the same thing, like a year ago, Global Table Adventure. She never did posh dinner parties but just wanted to cook around the world and I got some fantastic ideas from her, especially since she always explained the meaning of certain items, their importance, and tried to also cook with ‘different’ source material. I couldn’t replicate all of them but I’ve learned some neat tricks – like adding cinnamon to meat sauces or using peanut butter in cooking soups and sauces.
But I would love to go to that UN dinner party so much.
Seeing Bennett ride into frame was pretty glorious. Especially because it took half a dozen more shots before the fact that it was a cop bike became apparent.
So for a minute there the explanations were: some one in the stand gave Michael Bennett a bike to celebrate or he rode his bike to work that day.
Yes! Mr. Wren and I were cracking up, because our initial thoughts as we were watching were, “Of course this happens in Seattle. Where else would you have such readily accessible bikes on a football field? I bet he rides to practice every day…” A truly great moment in sports history, imho.
Haha I was like “THERE IS THE PNW FOR YOU!”
Sad tale, I missed the end of the game because I had a burlesque thingy to do, and my boyfriend had taped it and was SO excited to re-watch the end of the game with me, and then our dumb PVR was like “NOPE” at about 56 minutes in. D:
Gut bacteria may be able to mutiny and (futher) bork up old and ill people’s health! http://phenomena.nationalgeographic.com/2015/01/1…
I accidentally ate zoodles this weekend as well! I was not impressed, nor was my 7 year old. Small worldthing.
Ashley’s writing is very beautiful, and this practice of recapping the week in moments and feelings is really smart. I’m going to start doing the same on paper. Thanks for linking; Ashley, thanks for writing.
I created a wordpress account just so I could come in here and say “Zoodles are animal noodles… I just ate a hippopotamus” https://www.youtube.com/watch?v=3treMuGiCVM
Thanks for the Manson link, what a fabulous article.
PASTA RELATED: Broad City’s The Al Dente Dentist is a real tumblr, and it is pretty much everything good in the world, and I am totally making some of these recipes. http://thealdentedentist.tumblr.com/
Aw man I really wanted the Al Dente Dentist to be a real dentist. That would have been The Best.
That chef would be very good at Jenga.
All I want is a lipstick that makes it look like I tint my lips with the blood of my enemies.
I chuckled at this yesterday, but it must have had a profound effect on me because this sentence ended up in my dream last night. For some reason I was on a bus in the rain watching Ant-Man and Paul Rudd said it…
For what it's worth, I think both you and he'd look very fetching in enemy-blood-coloured lipstick.
There is so much to love about the Green Bay Packers.
Their inability to beat the damned Seahawks notwithstanding.
There is so much to love about the Green Bay Packers.
Their inability to beat the damned Seahawks notwithstanding.