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Cara Evangelista
Lives in Louisville, KY
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Cara Evangelista

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Ha! Evil.
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Though their heyday was only 30 years ago, fern bars are less well-known to the average drinker than Prohibition-era speakeasies, colonial taverns or basically any other period of cocktail history.

Fern bars dominated the bar landscape in the 1970s and ’80s as casual, stained-glass-lamped taverns that were the nexus of the singles scene. If you’ve ever been inside a TGI Friday’s or watched Cheers, you’ve borne witness to the cultural impact of the fern bar. They began with San Francisco’s Henry Africa’s, which opened in 1969. Designed specifically to be welcoming to women, long marginalized in public drinking venues, it was decorated “like your grandmother’s living room,” as owner Norman Hobday described it, with comfy couches, Tiffany lamps and plenty of hanging ferns. The ferns, Hobday said, were nothing more than a cheap décor choice, but they became emblematic of the softer, kinder approach of the bar and its successors, even those that eschewed the greenery itself.

Coinciding with the tail end of the sexual revolution, Henry Africa’s spawned a bar and restaurant archetype that lasted nearly two decades, as well as an ignoble catalog of overly sweet drinks with tacky names and shelf-stable ingredients, ostensibly also designed to appeal to women. Almost all of them were banished by the craft cocktail movement, which put the spotlight on pre-Prohibition high-proof seriousness, handmade tinctures and fresh ingredients.

The aftermath was a mass amnesia, the inverse of the recovered memory scandal of the 1980s, in which hundreds of mild-mannered suburban children became convinced they’d been pawns in their mild-mannered suburban parents’ satanic rituals. After so many years of the fern bar’s cultural dominance, we’d told ourselves that we’d been subjected to horrific abuse at the hands of Harvey Wallbanger and repressed the whole scene deep in our national psyche.
Though their heyday was only 30 years ago, fern bars are less well-known to the average drinker than Prohibition-era speakeasies, colonial taverns or bas
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Just some BBQ Beef Steak, Potato bacon and Corn.
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Overflowing jars... God I love this new foodporn photography trend.
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Once he mastered supersharp composites, Krehel started testing out time-lapses. The flowers usually bloom for about eight hours, so a large degree of movement is compressed into a few seconds.

Much of the minute movement shown in the time-lapses is invisible to the naked eye. “We just don’t have the ability to notice the subtle changes,” he says. “But then you see the way the flowers will ‘double open’—where they open, close, and then spring open again. The flowers are never really still—they’re constantly moving; the pace slows down sometimes, but it doesn’t ever stop.”

Via +Grace Monte de Ramos​
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"I enrolled in this course because I was fascinated by the question of God," said sophomore Miriam Blank. "After spending six hours a week in the same room as that unbearable windbag, I think I have my answer. Life is as long as it is cruel."

Via +Christopher Butler​
HANOVER, NH—Darrin Floen is unfamiliar with John Stuart Mill's theory of cramming it for a change.
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Hmmmm
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I hate how much I love to grill. It’s not that I’m inclined to vegetarianism or that I otherwise object to the practice itself. But I’m uncomfortable with the pleasure I take in something so conventionally masculine. Looming over the coals, tongs in hand, I feel estranged from myself, recast in the role of suburban dad. At such moments, I get the sense that I’ve fallen into a societal trap, one that reaffirms gender roles I’ve spent years trying to undo. The whole business feels retrograde, a relic of some earlier, less inclusive era.

Between this and the article by the guy who finally became a feminist when his wife told him she wanted to sleep with other men goo.gl/2CYl8z I have officially lost my ability to tell satire from actual feminists.
I hate how much I love to grill. It’s not that I’m inclined to vegetarianism or that I otherwise object to the practice itself. But I’m uncomfortable with the pleasure I take in something so conventionally masculine. Looming over the coals, tongs in hand, I feel estranged from myself, recast...
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In a sealable container that holds at least eight cups, pour in one bottle of 80-proof vodka. Add the skins of five or six ripe oranges (any variety, Zutant says, just be sure to avoid the pith as it will make the 'cello bitter) and half of aMadagascar vanilla bean. (If you don't know what to do with the other half, consider burying it in sugar to make vanilla sugar.)

Seal the container and store it away from the sun. Check daily to make sure the vanilla is not overpowering the mixture ("Some beans are stronger than others," Zutant says). Remove the vanilla bean after three days maximum. Let the mixture continue to infuse with the orange peels, which will add more color and flavor. Continue to check daily to ensure that the flavor/color is to your taste, and after five to seven days total, strain the mixture.

Then make a simple syrup by heating two cups of water with two cups of sugar, stirring until the sugar has dissolved. Add one cup of simple syrup to the 'cello, or more if you prefer a sweeter drink. Chill the entire mixture and serve cold. The finished orangecello will keep for several months and give you a taste of summer year-round.
You may be familiar with limoncello, a liqueur with roots in Southern Italy, where lemons and other citrus grow in abundance. Usually, it's made with a base spirit (often vodka or brandy), sugar and lots and lots of fragrant lemon peel. But why stop at lemons? You can also make 'cellos with limes, grapefruits or, yes, oranges. Learn how to make a Creamsicle orangecello from The Red Hen's Sebastian Zutant.
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A 17th century Renaissance painting reveals how selective breeding changed watermelons. "It's fun to go to art museums and see the still-life pictures, and see what our vegetables looked like 500 years ago," says horticulturist James Nienhuis. http://www.vox.com/2015/7/28/9050469/watermelon-breeding-paintings
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Taco Belle, A Beautiful Gown That Combines Taco Bell and Disney Princess Belle From 'Beauty and the Beast'
Taco Belle is a beautiful gown by artist AvantGeek that combines Taco Bell elements and the gown worn by Disney princess Belle from Beauty and the Beast. The dress uses Taco Bell wrappers and tacos...
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I am ordering this lovely gown as we speak. One assumes it is available via Amazon Prime.
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The company kicked things off in June by offering a program that lets customers upgrade their smartphone three times a year, anytime they want. It followed that up with the announcement that its subscribers will be able to use their smartphones in Canada and Mexico without additional roaming fee.
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Diversity isn't just about ethnicity and gender. You can have a company that’s 50% women and 50% men but still isn't meaningfully diverse. Real diversity in any organization is more deeply rooted and nuanced than any quota-keeping can produce, and it always has significant payoffs.
The tech sector hasn't quite figured out how to approach diversity. Here are five places to start.
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Introduction
Plus is my off-duty stream, where I enjoy a strict diet of brain candy, food porn, and the occasional entertaining rant. For the nonsense I contribute here, neither my work associates nor my blood relatives should be held responsible. 

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Currently
Louisville, KY
Previously
Manila, Philippines - Hong Kong - Orange County, CA - Seattle, WA - Marin County, CA