That’s why it’s called filthy rich

I was wondering if Putin is using this as an excuse so he can secretly plant nukes in Cuba and Venezuela

And that’s never something I considered. You can’t see a negative amount of apples. Must be imaginary!

“Imaginary” is just a misnomer. Descartes basically ran a smear campaign against them.

It’s the “drugs” part, dude.

Look, I smoke weed in an illegal state. I don’t invite my plugs to my house, and I sure as hell don’t agree to split rent with them.

Huh?

Hmm OK, thanks for the info. I have trouble because I learned from school and working in kitchens. I speak a weird form of spanish.

Skull is Calava in Spanish. Maybe it was just a typo.

Also for people like me who took too long to figure out what that emoji “literally” means.

You bartered for drugs and were then surprised that this individual wasn’t completely honest?

Normal straight dude here. I’ve been hit on by a gay guy before. I explained the situation like an adult. All was good, no willies of any kind were had.

You gotta punch it in the nose!

They can’t vote in November if they kill themselves.

George Washington bemoaned debt

Whatever dude, gimme your plate. I’ll eat it.

Probably what they meant. Poaching is specifically around 170 fahrenheit, so it’s a low and slow cooking process. For veg, you wanna blanch them which is with boiling water; fast and hot. If you cook them too slow, the chlorophyll turns brown before the veg is ready. Green beans don’t take long so it might not matter, but you’ll notice the difference with something more like broccoli.

Judging by the table, you’re industry so I will give you my thoughts as such. I’ve been chefin’ it up for 15 years, not the most, but maybe my experience can help.

First of all, I think you’ve got a knack for composition and the artisty part of things. That seems to be something your either born with, or you do enough hallucinogents to aquire. Sadly, this is my weakness.

So this is what my experience says, and I’m curious how others feel about my ideas. Charcuterie is classy, so lose the nachos. Mostly because it’s difficult to eat cleany, but also because nachos are difficult to get to table looking fresh.

I think the shrimp is a cool idea I haven’t seen. I would slice it on a long thin bias though to remain consistent with the other meats. And your bread looks raw. Toast it low and slow more like your dehydrating it and make sure to hit it with some oil or some kind of fat.

Also, don’t be shy. You’re portions should look abundant. These sorts of boards are meant to be a celebration. You can see the board between the cornichins so just pile more in there. Same with the bowl of your olives. It doesn’t need to be mounding, but fill that bowl up. You did this with the meat, so just carry that one throughout the board.

Finally, everything on your dish should be edible, so trim the flowers off of the basil. Usually, if your plant has “gone the seed”, meaning it has flowered, then you’ve waited too long for consumption. When a plant flowers, it has shifted it’s energies away from gathering sunlight(in the leaves where that flavor is) and into self preservation good by way of pollen in the flowers. So they aren’t as tasty. For example, brocolini: Pick the ones that don’t have the yellow flowers opening up.

I suspect there may be people who disagree with my last idea. Today’s tastes seem to be shifting more to the ascetic for the sake of it. Which is cool too! Progress is constantly happening, but there is romance in tradition as well.

Not op, but that’s eggplant; and it looks like soppressata.