Overwritten.net
Community => General Discussion => Topic started by: angrykeebler on Monday, July 15, 2019, 07:45:16 PM
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How’s everyone doing?
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No one answer.
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But everyone acknowledge that they've seen this is some way.
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Whenever I get a package of plain M&Ms, I make it my duty to continue the strength and robustness of the candy as a species. To this end, I hold M&M duels.
Taking two candies between my thumb and forefinger, I apply pressure, squeezing them together until one of them cracks and splinters. That is the "loser," and I eat the inferior one immediately. The winner gets to go another round.
I have found that, in general, the brown and red M&Ms are tougher, and the newer blue ones are genetically inferior. I have hypothesized that the blue M&Ms as a race cannot survive long in the intense theatre of competition that is the modern candy and snack-food world.
Occasionally I will get a mutation, a candy that is misshapen, or pointier, or flatter than the rest. Almost invariably this proves to be a weakness, but on very rare occasions it gives the candy extra strength. In this way, the species continues to adapt to its environment.
When I reach the end of the pack, I am left with one M&M, the strongest of the herd. Since it would make no sense to eat this one as well, I pack it neatly in an envelope and send it to M&M Mars, A Division of Mars, Inc., Hackettstown, NJ 17840-1503 U.S.A., along with a 3x5 card reading, "Please use this M&M for breeding purposes."
This week they wrote back to thank me, and sent me a coupon for a free 1/2 pound bag of plain M&Ms. I consider this "grant money." I have set aside the weekend for a grand tournament. From a field of hundreds, we will discover the True Champion.
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You sons of bitches
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Life status: alive.
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I am a meat popsicle.
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+1
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Ingredients
1/2 cup unsalted butter softened to room temperature (113g)
½ cup canola oil* (120ml)
1 1/2 cup sugar 300g
4 eggs room temperature preferred
1 Tablespoon vanilla extract
3 cups all-purpose flour (390g)
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk room temperature preferred (300ml)
1 batch Chocolate Frosting
Instructions
Preheat oven to 350F (177C) and prepare two deep 8" round cake pans** by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.
Frost cake using my chocolate frosting and decorate with sprinkles (if desired).
Notes
*You may substitute vegetable oil instead
**You may use 9" cake pans instead, but watch the cooking time as they may need less time in the oven.
Nutrition
Serving: 1slice | Calories: 725kcal
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(https://media.giphy.com/media/kaq6GnxDlJaBq/giphy.gif)
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How’s everyone doing?
So, are you still in the navy?
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Keebs, DO NOT get on Pug's boat
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But the goats are bored.
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Doing well. I was laid off last year, did freelance for about 3 months, then got a job at a tech company. So much nicer than working in fashion, my hours are stable and the pay and benefits are much better. I'm now a manager, so I get to work with younger designers and help them grow their careers – a good change from only focusing on design. Still designing, but splitting my time 50/50 between design and managing. I have to go to a lot of meetings now, but at least they're productive ones.
Other life status, currently single – taking a break from search apps like Bumble, Hinge, and Tinder. I think I'm just going to take a breather and focus on some things I want to do for a while.
Going to Portugal for vacation next month, very excited about that.
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That sounds great. All I know about Portugal is Cristiano Ronaldo and their amazing grilled chicken. Also, apparently they're a bit racist.
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Doing well. I was laid off last year, did freelance for about 3 months, then got a job at a tech company. So much nicer than working in fashion, my hours are stable and the pay and benefits are much better. I'm now a manager, so I get to work with younger designers and help them grow their careers – a good change from only focusing on design. Still designing, but splitting my time 50/50 between design and managing. I have to go to a lot of meetings now, but at least they're productive ones.
Other life status, currently single – taking a break from search apps like Bumble, Hinge, and Tinder. I think I'm just going to take a breather and focus on some things I want to do for a while.
Going to Portugal for vacation next month, very excited about that.
You should really join our discord channel. I believe I PM'ed you a link
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Greetings.
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Hey man what’s going on?
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Greetings.
... interesting.
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Pretty sure I missed the girl I wanted to marry, and who wanted to marry me.
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:(
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Damn, I missed this completely. I hadn't realized just how long it's been since I actually came on.
Life status: back from Japan. Also engaged. Sort of employed. Still in school.
I should probably post more about both of those things at some point. It's been a hell of a year.