nun a rode.
I’m a big believer in constant encouragement when they’re young to build confidence.
and then telling them they suck in high school so that they start to want to do better. nostr:note1eql6n75ra5lxuqjrnhm29vktf26sras56lz44m0rxapgnf0ztcjs2upwsp
My main struggle as a parent is distinguishing between giving them
- what they need
- what they want
- what i wish I’d had
I do ok where there is overlap.
But it’s challenging for me to handle the outliers.
They individually want and need different things than i did as a kid.
I just want for them to define success for themselves and achieve it.
I think about this constantly recently.
Once you have kids - why tf do you do anything if not for them.
How could you earn a small fortune and not want your kids to have it?
(on the other hand - i see the drawback of giving them so much that they could never feel productive.)
nostr:note19hkn82lgagll68jgy0vwm5t55gavzqu7smn07m4y2l28ehn4we2svgnh6x
What do we find unfathomable that our grand kids will think is normal?
how many calories are in a cigar?
“The state of the art of citizen-harassment is still in its infancy. Nevertheless, new devices, at ever greater expense, are coming onto the market -- and, soon, to an airport near you….”
This article about govt. encroachment on privacy ran in Vanity Fair in 1998 and it is pretty fucking wild.
Fact: Vegans come to beefsteaks. nostr:note1zwd48ljx2t7jt7mf5gnvftvv6su9qvt37zxsxvtsu33t2uj6htsqp6jp6a
Bitcoin and the human spirit are insurmountable.
new house?!?!?
how was the loaf?
This is me. nostr:note1txnq0ujntpu7nze8rf9m3mq6hw2v02nn20uk7cal64jn2kqz96equqxu99
both would work- in container you would need to flip the brisket every 1.5 hrs or so.
out of capntianer the marinade might start to burn. you could spritz with water or whiskey/vinegar solution.
275-300 F cooking temp.
Time is dependent on size, just watch the internal temp - which you need an instant read thermometer to do well.
loin tip - if it’s from the top sirloin - should be tender and u can eat med rare.
it also makes great tartare.
it’d be good smoked to 125-135 F (account for carryover if it’s huge.)
i don’t have much for round - i prefer it ground.
it’s too tough to turn into a steak and too lean to slow cook.
it’s fast tho.
Chuck and arm would be great like this.
(you would just cook in the smoker.)
Chuck is great slow smoked with just salt and pepper - like texas bbq.
https://twitter.com/awayslice/status/1454217028550766605?t=C9HCoqwFYFncyMpI6ai5AA&s=19
flap steak - sometimes it’s called bavette.
it’s super tasty but a little tougher than flank.
