Richelle Finewoman

Modern woman goes on a first date with pirates pitcher Chris Devenski and tells all after he attempted to persuade her to go back to his place. Thoughts ⁉️👑

I'm bored and I'm sick, so fuck it: Sequel Trilogy rewatch.

STAR WARS: EPISODE II - ATTACK OF THE CLONES was released on this day 24 years ago

Name a movie that absolutely nailed its final act.

I'm bored and I'm sick, so fuck it: Sequel Trilogy rewatch.

Modern woman goes on a first date with pirates pitcher Chris Devenski and tells all after he attempted to persuade her to go back to his place. Thoughts ⁉️👑

Jensen Huang, the CEO of NVIDIA, broke away from President Trump’s schedule and headed straight into one of Beijing’s traditional hutongs to enjoy a bowl of zhajiangmian (noodles with soybean paste) from the famous Fangzhuan workshop.

How is this guy not running away with the governor's race in California?

There was a time, not that long ago, when 70/30 ground beef was the standard cut at every butcher counter. Not the premium. Not the specialty. The standard. The default the butcher handed you when you said "a pound please" without specifying further. Thirty percent fat by weight, because that is the ratio at which ground beef actually tastes like beef, holds together on a grill, drips through the grates onto charcoal and smokes the patty from below, and feeds a family of five for what a coffee costs today. The Sunday burgers depended on it. The Wednesday meatloaf. The Friday chili that simmered all afternoon and tasted better the next day. The neighborhood cookout where dads stood around the grill with a beer and a spatula and a sense of purpose. A whole summer rotated through 70/30, and nobody got fat, and nobody had heart attacks at fifty-two, and nobody asked the butcher whether it was lean. He wouldn't have understood the question. Lean was for the dog. Then 1977 happened. The McGovern Report came in. The food pyramid followed. "Extra lean" appeared as a category. The default crept down. 70/30 became hard to find. 80/20 quietly replaced it. The children grew up not knowing it had been anything else. Then 80/20 started disappearing. 85/15. 90/10. 93/7 marketed as "extra lean" with a heart-check logo and a markup. Ground turkey next to it, beige and apologetic, the color of a hospital wall. Now the floor at most supermarkets is 90/10 and the ceiling is whatever the butcher will grind for you if you smile and ask. 80/20 has been quietly reframed as "the fatty option." The upscale grocer's butcher will warn you about 70/30 with a small chuckle, as if you'd asked for arsenic and he had a duty of care. You have asked for the cut your great-grandfather grilled in the backyard after he came home from the war. He has been trained to advise you against it. So. Plainly. Find the 70/30 where you can. Local butchers will grind it on request. Farm stands will do it. The good neighborhood carnicerias often have it as their default, because their customers actually cook. If you find a place that sells it, tell them you'll be back, and be back. Where 70/30 isn't available, use 80/20 as the floor. Not the ceiling. The floor. Anything leaner has been engineered for a market that has been quietly turned against the food it was built to eat. Your great-grandfather crossed an ocean for a country he had never seen and ate 70/30 in the same year. You can ask for it at the counter.