Instead of writing that blog post, he could have just gone out and gotten some flowers. What a putz.Brive1987 wrote:PZ has written an account of his first date and kiss.
It explains a lot.
Plus Mary needs to be disciplined for providing hope where none was warranted.
http://archive.is/F7EAWBut she actually kissed me! She couldn’t have had more of an effect if she’d triggered the spring-loaded trap door in the floor and launched me to Puyallup. For the very first time ever, I felt like maybe somebody liked me and there was a bit of hope in my future. I remember every millisecond of that kiss even now.
Speaking of Skepticon, do they know that they are still hosting pages in support of Richard Carrier?Brive1987 wrote:PZ has written an account of his first date and kiss.
It explains a lot.
Plus Mary needs to be disciplined for providing hope where none was warranted.
http://archive.is/F7EAWBut she actually kissed me! She couldn’t have had more of an effect if she’d triggered the spring-loaded trap door in the floor and launched me to Puyallup. For the very first time ever, I felt like maybe somebody liked me and there was a bit of hope in my future. I remember every millisecond of that kiss even now.
https://skepticon.org/speaker/richard-carrier/
Another of them is the Skepticon cookbook.Another veteran of the Skepticon conference (we bribed him with pirate regalia and compliments–a deadly combination), Richard Carrier is a historian,author, blogger, and knower of all of the things. Seriously, ask him about anything and forty minutes later you will know more than you could have ever imagined possible. Check out his youtube channel and blog to fill your brain with all the smarts.
https://skepticon.org/wp-content/upload ... lution.pdf
You can finally stick your face into Greta Christina's Fabulous Frittatas.
Here's Carrier's spaghetti sauce recipe:
Richard Carrier’s Sicilian Spaghetti Sauce
Ingredients
28 oz. diced tomatoes (canned or fresh)
1-3 (ideally 3 to cover all contingencies) small cans of tomato paste (for managing consistency)
1-3 (ideally 3 to cover all contingencies) small cans of tomato sauce (for managing consistency)
6 oz. can of medium pitted olives (drained and sliced)
8 oz. chopped mushrooms
1 tsp. of basil
1 tsp. of oregano
1 tsp. of onion powder
1 tsp. of pepper
1 tsp. of rosemary (crush before using)
1 tsp. of garlic powder
1 bay leaf (warning: do not eat this leaf!) (tip: you can use fresh herbs and fresh fried chopped onions at
greater cost and labor, but dried everything works well enough)
2 big glubs of Burgundy, Zinfandel, or Syrah
1 pound of hamburger
1 Italian sausage (mild or ‘sweet’, not hot) tip: buy package with multiple sausages, individually wrap and
store them in freezer (alternatively you can ask the butcher at any store to wrap you a single sausage)
Directions
1. Remove casing from sausage and break it up into a skillet.
2. Break up hamburger into same skillet.
3. Brown the meat together over moderate heat; break it all up well.
4. Meanwhile, fill a crock pot with all the other ingredients above.
5. Drain the meat and add meat to pot and stir. Mix all ingredients thoroughly. Adjust consistency. (if too wet,
add tomato paste; if too thick, add tomato sauce)
6. Cook for 1 to 8 hours (1-4 hours on high or 6-8 hours on low/medium).
7. If using a regular pot, must stir constantly. If using a crock pot, it can be left alone.
8. Taste and adjust flavor and consistency at about 3/4 the projected end time. (it may need salt, but probably
not, as the canned olives usually add enough)
9. Let cool, and sauce is ready to store or serve!
Serves 4
