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Coffee Lounge Talk amongst other community members. |
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I'm going back to school!
My aunt catherine had a talk with me recently, told me she thought I was wasting my life at my current job. She said she wants to pay for my courses at kwantlen if I would take their farrier and equine business management courses.
Yay cath! Haven't figured out the details, I'm a lil excited. Oh yeah, and I might be getting married... |
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so i had this insane craving for blueberry eggo waffles this weekend, finally sunday morning rolls around and i crack open a new box, just as delicious as i remember them!
i have a rotational scheme still in effect from when i had a bullshit toaster, each eggo gets half cooked then rotated 180 degrees on the y axis and 90 degrees on its z axis, then slotted in its opposite slot diagonally. great bachelor food of the past, stack them on any sized plate and the only condiments required are syrup and a little bit of butter. i don't know if i will re-up when this 24 pack is gone but so far this has been a great experience. if anyone wants any more waffle tips let me know! |
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is it because the middle is an unsupported structure, and its "sag" + gravity results in the gradual central migration of syrup and butter? |
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TBH I've always been a fan of the outer-two-rows-first move, but then I like to break it down to row-at-a-time removal, and then I finish with the 3x3-square that all goes down in one fell swoop.
That being said, I personally can't stand blueberry eggos. If I go for flavour I'm gonna go with cinnamon, but usually I just prefer crushed frozen fruit thrown in the microwave on plain ones. |
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might want to think about what youwant to do with you're life before you decide on a specialized education |
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See when eating Eggos I like to make sure that every square has a nice amount of butter in it. Butter makes it better. I'm with Ebbo on the fact that I like getting the crunchier edges out of the way first.
The inner sanctum of the Eggo is where the apex of flavour takes place, the waffle is slightly thicker in that area and therefor a little doughier, thus creating an area for optimal butter/syrup absorption. And yeah, I don't fuck with the blueberries. |
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home made waffles require some semblance of batter-skill and are usually unruly and need more than just butter and aunt jemima. |
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yeah, but i usually use it to make panini's i dont thing ive ever used the waffle grills it came with. im more of a scrambled/poached egg breakfest type of guy. pancakes and waffles are too doughy and i dont like syrup.
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