That's funny because I was just about to say that WoW feels more accessible than ever! But I guess 3 months isn't really *enough* time, the best time is probably whenever a new major patch or expansion comes out.

The volume-based measurements of American baking recipes are my nemesis. A CUP of butter? How does that make any sense?

Are her legs and arms backwards or does she have a butt and shoulders down the front? Face planting or weird facial hair?

Trump obviously is the Wizard.

That's exactly why the use of "assigned" is correct. Baby's gender can't be ultimately known, so we take our best guess based on physical fearures and assign it to one of the two. Unless the baby is intersex, in which case we also use invasive surgeries to make that assignment valid.

No shame! Mettigel is just our version of "Is it cake?" But meat all the way down.

It's honestly a miracle Germans are still alive, but also the fact that we do this all the time and it's pretty much fine is a testament to our meat hygiene standards.

—the only way forward.

Anyway, give me a good solid milk chocolate any day.

Raw cocoa has become more and more expensive in the last few years for many reasons. Climate change is hell for cocoa farming. But many producing countries are also asserting their rights to fair trade, and as someone who works with chocolate, good for them. Fair pay at all stages of production is—

A good chocolate should have about 30% cocoa butter. Most cheap industrial chocolates will have other fats added, but that's bullshit and you should be mad about it. For milk and white chocolate you also add milk powder. Then there's sugar and that's it. Any other additives are cost cutting lies.

And then there's Arriba Nacional from Ecuador. What a boss of a chocolate bean. It's flowery/fruity without the sourness, highly aromatic and very expensive. You will absolutely taste the difference.

Trinitario is a hybrid of the first two and combines many of their advantages, higher yield, and slightly fruity flavor. Though Callebaut won't tell you exactly, that's almost definitely the bean they use for their ruby chocolate. (Which is pink and fruity mostly because the beans aren't fermented.)

Criollo is more expensive, has a more fancy flavor profile and will be sold to you as boutique chocolate. Unfortunately for my personal relationship with it, it has a sour note that doesn't work for me.

No amount of finesse in production can change that this bean is a little bitter when you have it by itself. It's lovely and aromatic with added sugar and milk though!

That's technically not a print! It's like pouring a mould but the mould is very very very tiny surface grooves on the foil.

Kafka, my behated. Never before or since have I been so put off by a man's introspective narrative. He's required reading in German German classes, for good reason, but damn boy.

They're not wrong, but there were other ways to go with that.