Hummus

me @ 10

If it asks for garlic, add that much ginger, and twice that much garlic.

If it asks for cinnamon, add 1 1/2 times as much cinnamon, and a small amount of nutmeg. If the MAIN flavour is cinnamon, also add a small amount of cloves and allspice.

If it asks for vanilla, also add a SMALL amount of almond extract. (Usually up to a few drops.)

If it asks for onions, also add some garlic, but add it 1 minute before you're either done cooking, or you add liquid

If the spices are pretty much only oregano or parsley, add both, as well as a small to medium amount of basil, thyme, summer savory, tarragon, and/or marjoram (the earlier two are great in beef, chicken and tomato dishes, while the others are good with pork, chicken, most vegetables, and pretty much anything else you can think of with a 'lighter' flavour)

if it asks for cheddar or mozzarella cheese, also add a bit of feta and parmesan

Don't be afraid of flavour!

If it pleases the counsel to consider:

"A planned community in Arizona has used time-honored Mediterranean strategies to keep temperatures down and attitudes high.

Western civilization has grown remarkably climate conscious over the last 20 years, but not when it comes to building, civic planning, and especially zoning. Perhaps the interiors of buildings are becoming more climate adapted, and in some cases the facades as well, but in a way that’s a little like inventing a freezer designed to keep ice cream frozen while sitting next to a fire.

Wooden or concrete boxes arranged side-by-side across leveled ground with sprawling, largely treeless gardens and concrete sidewalks alongside wide, blacktop roads is simply a culture of construction that has to be abandoned if living in a world of 2°C or higher annual temperatures [or, hopefully, less than that, but nonetheless likely over 1.5°C] is to be tolerable.

Fortunately for Arizonans, change may have finally arrived in the form of a carless, planned community that looks and feels like a Greek island village.

In the Phoenix suburb of Tempe, Culdesac has arisen as a 17-acre mixed-use neighborhood from the ground up to stay cool and local, taking the concept of the 15-minute city, where anything a resident might need is only 15 minutes away, and putting a Mediterranean spin on it.

Buildings are tall, thick, and totally white. The residential areas look like they were built atop of the ashes of the Phoenix zoning code burnt in effigy. Crammed together, they create narrow streets and alleys that are almost constantly shaded, through which wind is channeled and accelerated in passing.

Windows open towards each other, allowing wind that enters one building to exit into another, while the total lack of asphalt means that the ground temperatures are a staggering 50-60°F lower than pavements beyond the limits of Culdesac.

No privately-owned cars are allowed to enter the neighborhood, in which electric bikes, robotic mini taxis, and light rail shuttle people around town, to downtown Phoenix, or out to the airport.

The street life is lively—there are no cars to bisect movement between the 21 different businesses and eateries, among which is a James Beard Award-winning Mexican restaurant, DIY ceramic business, and some stores run out of apartments—a big no-no under Phoenix zoning laws.

“Once you pull the cars out,” Architect Daniel Parolek who designed Culdesac, told BBC, “there’s so much more opportunity to make a vibrant, thriving community.”

His inspiration was sun-soaked locales like Italy, Greece, and Croatia, where town centers were designed before the automobile and before air conditioning.

Technically speaking, the entire Culdesac neighborhood is one apartment complex, but the paseos, or little alleyways, open up into plazas of open space exactly liked one would expect in a little village in the Cyclades.

Because no one has to jump in a car to get from place to place, people run into each other, sparking conversations, relations, and breaking through the counterintuitive phenomenon of big city loneliness, which in Phoenix hits particularly hard.

“Culdesac Tempe has shown that people do want to live car-free in the US, even in a metro area like Phoenix that’s often seen as the poster child for car dependency,” says Erin Boyd, Culdesac’s government relations and external affairs lead. “This success has shifted the conversation around what’s possible in American development.”

I explained very clearly to the manager my issue with the meat section not having the price tags listed, and they claimed it was only going to be for the meat, since meat is by weight, and the price of each item is printed on the packs of each item.

Sure. That’s how they get their foot in the door. Fast forward not even two weeks, and here we are:

Bar codes. No prices, no item descriptions. No price stickers on the individual items. Heck, not even the name of the item that is SUPPOSED to be there.

No. The only way to see the price is to scan it on your phone app, which is also recording what you looked at recently, as a way of gauging what you might be looking for in the future.

So here’s what we’re gonna do gang:

Every time you go into a store that has implemented these price-less tags:

Take 1-3 items up to the cash register. Ask the cashier for the price, or hit the price check item on the self checkout, which will likely call over the attendant.

Express that you didn’t actually want it, you just couldn’t see on the shelf how much it was.

POLITELY, AND WITH A THANK YOU FOR THE PRICE CONFIRMATION, Give the items to the cashier or attendant to put back.

When they inevitably try to push the app, politely decline. If pressed for why not, say you don’t want to have to carry your phone in-hand the whole time you are shopping in order to see how much things cost. (Not having cell service or data to use the app is NOT a valid excuse, as stores already often have complimentary WiFi AND more stores will provide WiFi rather than give up on this push for surveillance pricing)

If it’s a shelf-stable item, the cashier will have to set it aside, taking up room in their limited operating space, and eventually pass it off to someone to put in a holding area to put back later. If it’s a fridge/freezer item, it might have to get tossed due to food product sale regulations.

In either case, you are making it a pain in the ass for them to have these digital bar codes. Tie up the checkouts. Give the employees more busywork that the company has to pay them to do. Hurt their bottom line having to toss the pint of ice cream you carried around in your cart for 20 minutes before giving it back to the cashier.

-ancient roman posca: water, red or white wine vinegar, honey, salt, herbs (coriander, mint, thyme)

-switchel: water, ginger, vinegar, sweetener, lemon, salt

-ayran: yogurt, water, salt, mint

-sees the reports of the heatwave in Europe-