Overconsumption and ultrafast styles and fashion at work.

Woof. Glad that was wonderful

I have also written an entire story that shows the builds the world within the world. It composed their dialogue in the story space structure of their signing.

My husband joked it was hard to follow. I told him it was revenge because it's how I felt in a noisy restaurant

For me it depends. I have written in italics in spoken grammar. But other times I will write it as it is signed, missing words and dropped articles and all.
I find that most hearing authors who write deaf characters don't often grasp the complexity and the way sign is actually works in conversation

I have a few of them. I am liking the 6 panel.

And I forgot one other small thing. The actual picture.

For good measure I added some cinnamon honey. While that breaks down and melds, everything can sit. Since I am going to make a bread pudding out of it, I am going to make a custard and finish it with the softening butter. The syrup will be used to finish it all up.

For dessert, which I don't often make. I am taking some ciabatta, cubed it and tossed it with melted butter, cinnamon, nutmeg, and a pinch of salt. Toasted it in the oven.

While that was drying in the oven I took some Woodinville Whiskey, added sugar, vanilla, and a pinch of salt

The potatoes will get boiled gently, strained, dried, and then tossed in the oil and finished in the oven. For our second side, we are going to do a simple honey glazed carrot with cinnamon honey.

Our sides tonight are going to be pretty basic. I am using the base spice mix from the chicken on Thursday. I have a few tablespoons of oil soaking it since many of the spices are oil soluble.

Of Riesling I made a compound butter that I will use to finish the steaks after they are seared and oven finished.

First, we are going to be doing steaks. I've brushed them with oil and mixed: roasted black garlic salt, kosher salt, Thai ginger salt, hickory bacon salt, and raspberry chipotle salt. Seasoned both sides and theN put them into the fridge. Using the leftover of that salt, some saffron, and a slash