27🇧🇸 I Live In Florida 🫡

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277k ratings

See, that’s what the app is perfect for.

Sounds perfect Wahhhh, I don’t wanna
audrey-hepbae
jackironsides

PSA!

When you’re copying a URL that has a question mark in it, that question mark AND EVERYTHING AFTER IT are completely unnecessary. It’s tracking data telling the website whether you copied the URL from their share function, or visited them via twitter, or what search terms you used to find that page.

So a URL that looks like this:

https://www.somewebsite.com/article/thingthatscool?ID=26079&pla_country=US&CAGPSPN=pla&&trackingid=509x1052199823&m_sc=sem&m_sb=Google&m_tp=PLA&m_ac=Google_SH_PLA_Tabletop&m_ag=Noritake&m_cn=GS_Dinnerware_PLA_Restructure&m_pi=go_cmp-13050559898_adg-127803968051_ad-520677613594_pla-1260381317191_dev-c_ext-_prd-37725010212USAgo_cmp-13050559898_adg-127803968051_ad-_pla-1260381317191_dev-c_ext-&gclid=Cj0KCQjw54iXBhCXARIsADWpsG9Z5UOydUwZHBdA_NFYMTu3kG2u3kzIT-ooPt5bd3ZtAgyRnF0aqE4aAozBEALw_wcB&gclsrc=aw.ds

can usually become

https://www.somewebsite.com/article/thingthatscool

You can delete all that tracking shit, and the URL should still work. You can even test it in a new tab first before sharing it, if you're an anxious mess like me.

Go forth and tell your friends! And maybe I will no longer have to see URLs on tumblr or Discord that take up a full screen.

Pinned Post
currymanganese
ysabelmystic

Y’all in the American SW and west Mexico better check the national hurricane center and your weather for this weekend and next week.

Hurricane Hilary is about to make landfall and that whole desert area is supposed to get a years worth of rain or more. Death Valley is supposed to get twice the annual rainfall. Severe winds, massive flooding, and landslides are all strong possibilities.

This is gonna get ugly. Please spread the word. This is a majorly anomalous event and people may be unaware of the threat headed their way.

bethany-sensei

Flash floods are definitely gonna kill people, so here’s your regularly scheduled PSA:

Desert soil does not absorb a significant amount of water. It reaches maximum saturation very very quickly, and all the rest of the water rushes downhill. Even if you can’t tell that the ground is not perfectly flat, the water can. And it will move. Quickly. No, faster than that. Nope, still faster. If you try to cross moving floodwater, you will get swept downstream and probably die.

Do not try to wade in/cross flood water that is any deeper than the thickness of the sole of an average athletic shoe, no I am not kidding, the water will get deeper literally while you’re standing in it.

This goes for cars, too. I’ve seen entire vehicles getting swept downstream in flash floods because the driver thought they could cross the “puddle” and Found Out.

Stay safe, y’all.

boxingcleverrr

also if you're going into water intentionally (cleanup, obviously as things RECEDE), PROTECT YOUR EYES. Flood water is NASTY AS HELL and you will be getting a tetanus booster right off the bat if you end up in the ER for any reason.

mxzenith

Related to the above: After wading in the water, get somewhere with clean water and wash every inch of your body. The water being nasty means: There can be gases, oils, other harmful/irritating contaminants, there can be sewage (probably will be tbh), and then (And I'm sorry for this) animals will be dead in the water around you. Things like squirrels, birds, etc. They will be decomposing in there. You're basically wading in a soup of the nastiest shit you can imagine. So, post clean-up in the water: Shower, then GET YOUR FRICKIN' TETANUS BOOSTER.

Also, if you have a vagina, be extra careful. If you think yeast infections are nasty, they're nothing compared to contact dermatitis of the vulva, and the vulva is EXTREMELY sensitive along with the vagina. (Source: Me. I had an allergic reaction to a laundry detergent and it was the WORST experience of my life, I can't imagine how much worse it'd be in THAT kind of water.)

currymanganese
shanastoryteller

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

alexseanchai

is there anyone out there with a nyt cooking subscription

will they send me the chamomile tea cake with strawberry icing recipe

Ingredients
Yield: One 9-inch loaf

½ cup/115 grams unsalted butter
2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse
1 cup/240 milliliters whole milk
Nonstick cooking spray
1 cup/200 grams granulated sugar
½ teaspoon coarse kosher salt
2 large eggs
1 large lemon
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1½ cups/192 grams all-purpose flour
1 cup/124 grams confectioners’ sugar
½ cup/8 grams freeze-dried strawberries

Preparation

Step 1

In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
Step 2

Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
Step 3

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
Step 4

Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
Step 5

Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
Step 6

While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
Step 7

If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

sp-eedysp-special

We out here torrenting recipes now? Reblog