Timmah!

Gotta enable console in the menu. You don't want to update past 1.7. Servers are still running original COD4, not remastered.

Right on brother

R.I.P. Mom.

It took four minutes...

Have you tried the repair function? Do you use something like CCLEANER to maintain your computer?

Made a short video to show how simple it is for anyone interested.

Added some garlic & parmesan oven roasted potatoes (with a little Rosemary) to the last of the mushroom topped chops. Very good. Can't go wrong with roasted garlic.

Cream of mushroom

Yeah, I give my cat a little kefir mixed-in with his food each day. Can't imagine the cost of maintaining 6 blood hounds. She could run a search & rescue business & security for prisons & airports with that many.

A meme I've seen a few times over the years

“Arise, arise, riders of Rohan! Fell deeds awake, fire and slaughter! Spear shall be shaken, shield be splintered! A sword-day, a red day, ere the sun rises! Ride now, ride now, ride to Gondor! DEATH!"

Yes, I make that too...have a SCOBY hotel.

It does have patchouli & warm wood resin in the dry down; the Cypress is a milder green note & not overpowering like a pine or cedar. There's a fragrance called Terre De Hermes which won massive praise from critics and the fragrance community. It even won fragrance of the year awards. When I tried it, the cedar blast immediately reminded me of hamster cage from my childhood chore of changing my pet hamster's cage. Apparently many people love smelling like hamster cage...

It smells kinda like pine or cedar, but more mellow with the oakmoss.

Lemme guess: You read the notes & drew a conclusion without ever having smelled this fragrance.

Geosmin hangs in the air on this mildly misting day. Although classified as a woody aromatic, the contrasting green notes also qualifies this as a fougere. This juice has grown dark & rich over the past couple years. Classy, manly frag. Cypress & Oakmoss in the dry down are captivating.

Welcome

I don't click links, but will add Gary, Indiana if not mentioned.

Yes, mashed taters, smoothies, leavening bread... I make 16-32 fluid ounces every day.

Yes, I noticed my farts don't stink like they used to. I've also noticed the types of food U crave has changed; upon research, I found your gut microbiome influences what foods you crave. I give my cat a little every day. Reason farts don't stink is because the Kefir organisms already digested the compounds in the milk, like lactose, that other organisms in your gut would, causing the fart smell.

Making Kefir Helps your gut microbiome, which affects the health of your immune system, where 70-80% of your immune system resides! Controls inflammation throughout your body. Also maintains your digestive health, which may help with IBS, among many other issues. Supports the health of your nervous system, improving mental health & resistance to stress. This is done through The Gut-Brain Axis. Anyways, it tastes like yogurt and has so many more types and amounts of active helpful bacteria & yeasts -Colony Forming Units- than just about any other probiitic food. Well tolerated by some Lactose Intolerant people, since the grains process the lactose when it ferments the milk.(There's also water Kefir for those who want to avoid milk). Simple to maintain, put 'em in a glass jar, cover with milk & let them do their thing on the counter for 24 hrs. Then strain the grains out, put them in the empty jar, & cover them with milk again. Place your finished Kefir in the fridge. This is what it looks like after the standard 24-hour ferment. The curds have just begun separating from the whey, which is optimal for creamy texture & mild tart flavor. Strain the Kefir to recover the Kefir grains. The curds remain with the liquid having drained through. I then wash the curds with the lstrained liquid while turning with the spatula to facilitate straining. The Kefir grains remain, ready to be placed back in the empty jar & covered with milk for another ferment. The grains have a protective white gel coating which should remain. If you washed them further, you would see the grains are an opaque yellow color with a spongy texture. These grains are a SCOBY- A Symbiotic Colony of Bacteria & Yeast, much like Kombucha. There's commonly over 50 strains of beneficial bacteria and Yeasts. The grains have been around for thousands of years, & the only way to grow grains is to get some from a friend or buy some. The strained Kefir is tangy & fizzy. finished Kefir on the right, ready for the fridge or a 2nd ferment, The milk-covered grains on the left, ready for another 24-hour ferment.

Cocoa powder can add a nice flavor, too.