jason isbell & the 400 unit - if it takes a lifetime (2016 house of blues boston) classic tune

Anyone else love the Clorox Toilet Bowl Cleaner?

The gel kind, with the angled spout? Comes in a plastic bottle with blue and green label?

Man, that stuff is magic. Spray under the rim before bed (close the lid and the bathroom door!) and wake up the next AM to a shiny bowl!

I tell ya ... I love it. One of my all-time favorite products.

Anyways, I happened to be shopping for other stuff and went to grab some at Lowe's on accounta I know it's a good deal there on the two pack, and noticed there's another flavor, comes in an Orange-labeled bottle. Says something about 'tough stain remover' ... and it cost like $.75 more per two pack, so I'z all ... 'well this orange stuff must be even better', right?

So I got that instead of the usual green/blue label stuff.

And BOOOOOY was I wrong.

The orange label cleaner is GARBAGE compared to the blue.

Maybe it's better with the H2O in other areas or somethin', but here in AZ?

It don't clean worth a squat.

Anyone else like having (cows) milk around for whatever, but hate how much you waste?

That's me ... I don't use it much but it's a SO MUCH better deal in larger quantities I end up buying way more than I'm going to use most of the time. And end up tossing a bunch. And I really hate when I want it ... but don't have any.

So ... here's how I get around it ... turns out that 1/2 and 1/2? Stays fresh WAY THE HELL longer than a container of milk. I'm talking 2x as long minimum, I've have cartons stay fine for 2 whole months.

When you mix it with 1/2 to 3/4 plain water, it's pretty indistinguishable from milk in just about any application, esp. what I use it for which is the occasional bowl cereal, a latte, or cooking.

Yeah it costs a bit more oz per oz but I end up almost never wasting any. And on the rare occasions I really want some 1/2 and 1/2 for whatever (sauces usually) ... there it is!

Just thought I'd share my sheer brilliance in figuring out this little life hack

dave rawlings machine w/gillian welch (live on kexp-2010) - ruby ... it's freaking beautiful ...

Unfortunately the level is pretty low, you'll have to turn it up ... but this is so good ... it seriously brought a tear to my eye.

Does sound a lot like 'Oh Girl' by the Chi-Lites in the verses, in fact I thought it was that song at first.

i'm here for my sanity ... i am here for you ...

A timeless friggin' classic ...

to be lonely is a habit, like smokin or taking drugs ... i quit them both but man was it rough

Friggin great song, love me some JL ...

Any fans of Vegetable Beef soup?

Whipping up some now (yeah, I tend to eat late), on accounta Safeway had the 80/20 ground beef in 5lb pack for $.99/lb, and it was FRESHLY grated like I watched the butcher plop it into the display off his rolling rack and it was NICE.

Here's how I do it:

1) Create a soup stock with H2O, Better than Bouillon (beef), fresh celery tips (leaves), half a raw sweet onion & a half bunch of garlic (for those two I just whack 'em in half, throw 'em in with the skin and all), some whole coriander and black pepper and some Bay Leaves.

2) After about 1 hour of slowly simmering uncovered, I add about 1/5 of a cilantro bunch, along with 5 stalks of fresh thyme.

3) Simmer, covered,for about 1 more hour.

4) While those are turning into soup, I sauteed the ground beef, drained, and added can of condensed tomato soup & H20 to the meat, along with some worchestershire, cracked pepper, garlic and onion powder. I leave that combo simmering on very low heat to bring out the beef flavor into the tomato soup mixture while the soup is doing it's thing.

5) I'm about to add the meat/soup to the stock (after straining the stock), along with frozen corn & edamame, fresh chopped Roma Tomatoes, carrot and celery. I'll simmer that till the veggies soften.

6) I nuked some chopped up Yukon Gold and Red Potatoes in water, those are sitting the micro, nearly cooked through. I'll rinse/drain and add those along with Zucchini chunks, for about the last 15 minutes of cook time so they don't get overdone. Zucchini is delicate stuff in my experience.

7) Top with Shredded Parmesan and splash or two of tabasco, and eat with a crusty baguette.

It's actually the first time I ever made this dish, and I pretty much followed how I thought i saw my mom do it like 40 years ago, one time. I recall it being awesome.

Any thoughts?