I float between Connect and Boost. Both excellent.

Haven’t had it in years, but my grandfather made them all the time and called it Gas House egg.

–Check the bottom of my own toaster.

Thank you for improving my life a little, fellow dumbass.

Well, it was a fun childhood. Plenty of other stories.

My mother was a professional hot air balloon pilot, and I was her ground crew chief. We had a bunch of regular crew members, and I was shocked by one guy who confessed that he had fallen in love with our hot air balloon. He asked permission to spend a day in our garage, and explicitly told us he wanted to unpack the envelope (the balloon part) and fuck it. He also said he had been having dreams of fucking the suede and padding that lined the top of the rattan gondola.

He was never called to crew again.

Well, I am not sure…

No way to toast a bowl effectively in an oven that I can figure out. Not without destroying the integrity of the bowl.

Then you introduce melted cheese, and depending on the cheese, it might disintegrate right into the soup…

Plus, remember that toasted and dried bread absorbs a lot more moisture than fresh, so by toasting the bread you’re running the risk of it soaking up the soup. You would end up with a spongy mass tasting of tomato soup, which would just leak out all over your plate and be rather unappetizing.

Best to stick to the traditional sammich, I think. It’s a classic for a reason.

You might be able to mix some cheeses and serve a tomato soup with a topping similar to French Onion soups… Then toast up some breadsticks, and serve the soup in a crock. That way, you have the fun of dipping the breadsticks into the cheese/soup for a little added fun. Might be a good way to use stale breadsticks, especially if you cut some texture into the crust and really let the interior soak up the cheese and soup.

I thought the same, but you can replace the cauliflower with broccoli if cauli isn’t your thing. The heavy gets too heavy. Give the beer cheese soup a shot on its own first (if you want, leave out the veggies and sop it with sourdough–super delicious).

It’s one of those things that many people had to approach me with first, each with the rather suspicious “just trust me…”

But, my friend, give it a shot I did, and all I can say is, uhh, just trust me.

One thing I’ve noticed, after making a few batches, is that you should use a medium to sharp cheddar. The mild stuff gets lost in the flavor mix.

And the sourdough sop, can’t reccomend that enough.

Been on a warm brie with apples and prosciutto kick lately.

I usually can’t stand beer, and yet moving to Wisconsin introduced me to beer Cheddar cauliflower soup.

Seek it out this winter, it’s delicious and warms better than a good whiskey.

Ahh, yes. The refined taste of feet, but in a good way, somehow.

“Cold snap” he says, staring at you Wisconsinly.

Micropterus salmoides

Go on, Google it.

Thank you!

I am curious if the platform is going to take action. I certainly don’t support SSSniperwolf or her channel, nor do I find Jacksfilms all that entertaining, but no one deserves to have their info squirted out to 50 million people. A certain small percentage of which will be simps for SW, and a percentage of those willing to take “revenge” on Jack to try and impress her.

Parasocial relationships are a bitch.

Are they dismantling it, or just letting it fall apart?

Loved Ferguson. His books are worth a read, too.

I’ll give you two, one living, one passed.

Randy Feltface is great with crowd work.

Mitch Hedberg was a genius with delivery, and even though I’ve seen most of his recorded work multiple times, I still laugh out loud.

Sees Uncle John’s Bathroom Reader: “I see you are a cat owner of scholarship and refinement.”

I love it. Until you see that the bathroom is carpeted…

Because no one would treasure a truly eternal life.