They are still making PS4 games. Just because a new gen launches doesn't mean the previous gen is cut off.
Doesn't this just confirm the comically large check that was released previously from the birthday book?
https://www.nytimes.com/2025/09/09/us/epstein-trump-birthday-book.html
The skin community is going to be all over the swappable panels like butter on hot corn.
I dunno, Lemmy wasn't around then, but let's take for example the time Stephen King got hit by a van and was damn near killed:
https://www.theguardian.com/books/2000/sep/24/stephenking.fiction
I'd say no, not World News. Definitely fit for News, Books, I dunno is there "Entertainment"?
But a car accident in Maine involving all Americans wouldn't be World News.
As a moderator, the only thing I have to say about YouTube links is they can't be top level posts, comments are fine.
The line immediately above the Youtube link referencing a song makes it clear what the link is.
Gee... could it be... maybe a song... on YouTube? About Hitler?
There are no legitimate questions about the fairness of it:
https://www.genderjustice.us/commentary/trans-athletes-are-not-the-real-threat/
"In fact, after hormone therapy, trans women’s performance aligns with cisgender women’s performance."
The key bit there being "hormone therapy".
Your notion that men choose to compete as women so they can dominate is absolute, complete, 100% transphobic bullshit.
That's not the way ANY of this works.
The real question to ask is why Republicans want to ban hormone therapy.
It's a Youtube link. Nothing "blind" about it.
This is really on the line for world news.
American author, American artist, the only thing that barely qualifies it here is the Penguin half of Penguin/Random House is a UK Publisher and the conglomerate itself is owned out of Germany.
Allowing it for now, but it's right on the line.
Great, now we can blame millennials for killing the penny. /s
So this is a black currant Irish soda bread I've made before, but I wanted to try out a new flour that's local to me and I didn't want Thanksgiving being the test subject. 😉
So here's the first loaf of "Trailblazer". (Don't worry about the melting butter, I put a plate under it after taking the pic!)
I really WANTED to try their Organic Whole Grain Expresso flour, but was unable to source it locally.
Butter melted and first slice, damn that's a good bread!
Ingredients
4 cups [480g+, see note!] flour
1 tsp baking soda
1 tsp salt
1 cup [150g] dried currants (see note)
1 3/4 Cup [14ounces / 415ml] buttermilk
1-2 pats of butter (optional)
Instructions
Soak the dried fruit in cold water for 30 minutes. If you don't, they'll pull the moisture out of the bread making it too dry. I did 1/2 currants, 1/2 cranberries.
Sift dry ingredients into a large bowl.
Add dried currants and mix with a wooden spoon.
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.
Shape dough into a round and place in a Dutch oven with a lid.
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.
Notes
If you weigh ingredients >> Start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.
If you use a buttermilk alternative >> I've found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you'll likely need less of it. Start with half of what's listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.
Buttermilk alternative >> mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.
In place of dried currants >> you can use raisins, dried cranberries, etc. Or make it plain.
Some of my favorite things come from being on the Le Creuset and Big Green Egg mailing lists.
This one is from Le Creuset. I'm editing out the fluff so you can just read the recipe, but the original is here:
https://www.lecreuset.com/bbq-beef-roast-with-sweet-bourbon-glaze/LCR-2748.html
They suggested using the Heritage Deep Covered Rectangular Baker, I used a traditional cast iron roasting pan instead.
For the bourbon, chef's choice really. 😆 Rule of thumb is if you wouldn't drink it, don't cook with it. LOL. I think I used Maker's Mark. I don't actually remember, for someone who doesn't drink, I have a stunning quantity of alcohol.
Cook Time: 5 hours 30 minutes
INGREDIENTS
BBQ Beef Roast
1 5–6 pound boneless beef chuck roast or top round beef roast
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 cup beef broth
4 tablespoons salted butter, sliced
2 pounds petite potatoes
Sweet Bourbon Glaze
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons bourbon, optional
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
INSTRUCTIONS
For the beef roast:
Preheat oven to 300°F.
Combine 2 tablespoons smoked paprika, salt, pepper, 1 tablespoon brown sugar, chili powder and 1 tablespoon garlic powder in a small mixing bowl. Spread rub all over the beef roast.
Place beef roast in a deep baking dish. Pour beef broth around the roast being careful not to wash the spice rub off the roast. Top the roast with the sliced butter.
Cover with the lid and place in preheated oven. Roast for 3 hours, then uncover and add the potatoes around the roast. Use a wooden spoon to move around the roast, allowing the potatoes to fill in along the sides and bottom of the roast. Recover and roast 1–2 more hours, or until the beef can be easily pulled apart with a fork. Remove the baking dish from the oven, and carefully drain the jus from the pot, reserving in a bowl for later.
For the glaze:
Increase oven temperature to 425°F.
Combine ketchup, apple cider vinegar, bourbon, 1/4 cup brown sugar, 1 tablespoon smoked paprika and 1 teaspoon garlic powder in a small mixing bowl. Spread glaze generously across the top and sides of the roast. Return the roast to the oven uncovered and roast for 25–30 minutes longer, until the glaze is bubbling and caramelized.
To serve, use two forks to shred the roast, and serve alongside the reserved jus, spooning it on top of the roast and the potatoes.
Was looking for something a LITTLE fancy for Easter Dinner...
https://thecozyapron.com/pork-roast/
Recipe sites never just give you the recipe, so here you go!
Ingredients:
3 pound pork loin, trimmed slightly of excess fat
Olive or avocado oil
Few pinches of salt
Freshly ground black pepper
1 teaspoon Herbes de Provence
1 teaspoon granulated onion
1 onion, quartered and sliced thinly
3 Golden Delicious apples, peeled, cored and quartered
1 tablespoon fresh thyme leaves
Apple Brandy Glaze Ingredients:
½ cup unfiltered apple cider or apple juice
½ cup apple brandy* (see note)
½ cup honey
2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon apple cider vinegar
Preparation:
To prepare the apple brandy glaze: in a small sauce pan, combine all of the glaze ingredients, and whisk together, place over medium-high heat and bring to the boil; then, reduce heat, and simmer for about 20 minutes or until the mixture is reduced by about half.
Pour the glaze into a heat-safe bowl or glass jar, place into fridge, and allow to cool for about 45 minutes (it will also thicken a bit more as it cools); once ready to use, pour half of the glaze into a small dish, reserving this for use after the pork is cooked (as not to cross-contaminate), and use the other half for glazing during the cooking process.
To prepare the pork roast: place the pork loin into a large bowl or onto a work surface, and drizzle a little of the oil, about 2 tablespoons, all over it. In a small ramekin, combine 1 teaspoon of the salt, 1 teaspoon of the ground black pepper, the Herbes de Provence and the granulated onion, and sprinkle all over the pork loin, rubbing it in (this can be done ahead and kept in fridge over night).
Line a baking sheet with parchment paper, and preheat the oven to 400°.
Toss the onions with a drizzle of oil, plus a pinch of salt and pepper, and turn them out onto the baking sheet; next, toss the apples with a touch of oil, plus a pinch of salt and pepper, as well, and add them atop of the onions.
Place the pork loin, fat side up, on top of the apples, and brush liberally with some of the glaze you've reserved for use during the cooking process. Insert a thermometer into the center of the loin, and roast until the internal temperature registers 145°, reapplying the glaze periodically. Allow the loin to rest for 10-15 minutes before slicing.
Place the loin onto a cutting board, and slice; arrange the apples and the onions on platter, place the sliced pork on top, and pour the glaze that you reserved for after the loin is cooked over top (you can warm it slightly in the microwave for a few seconds if it's too cool.)
Sprinkle thyme leaves over everything, and serve.
* Note - This recipe author says they use Calvados, which is a French apple brandy. But here's the thing...
Apple brandy has a LONG history in the United States, it may, in fact, be the first American distilled liquor.
I went straight to the source and used Apple Jack. It made the dish delightful.
Really just wanted an excuse to break in the braiser. 😆 I kinda mixed the best parts from 2 recipes for this one so I can't really link you to something.
Here's what I did:
1 pack of bacon, diced and cooked in olive oil on medium high until the edges were brown, then removed.
In the same pan, 2 diced carrots, 2 diced celery stalks, 2 diced Walla Walla sweet onions. Cooked on medium high until carmaelized, then removed.
3.37 pound boneless chuck roast. Patted dry, heavily salted and peppered, seared on one side for 5 minutes, flipped and then seared on the other side for 5 minutes and removed.
Added back 1/2 cup Grand Marnier and 2 cups of Malbec Wine. Deglazed the pan scraping up all the brown bits.
Put the bacon back in, put the veggies back in, stirred until well distributed. Added bay leaves, thyme and rosemary, several cloves of minced garlic, topped with the meat.
Brought to a boil then placed in a pre-heated 325° oven for 3 hours.
After 3 hours, beef was to temp and easily shreddable. (Finally! A reason to use the meat claws!) Resting on stove top while I cook some pasta to go with it.
Pasta was super simple. Boiled water and salt, cooked a bag of egg noodles for 8 or 9 minutes. Drained, removed, then melted a stick of butter in the pot, added a small container of heavy cream, added rosemary and thyme, brought it to a simmer then popped the pasta back in and cooked a couple of minutes.
Blows my mind that Sony was supporting the PS1, 2 and 3 in 2006.