samhexum

I could tell you, but then...

1. very pretty 2. why are there cum stains to his left? 3. that wallpaper has to go

They were redacted. He could tell you, but then he'd have to kill you. So I'll tell you, but he still might decide he has to kill you. All four would be perfect for the show. I’ve been thinking about this. But unfortunately, I think Graham Norton is about to wrap up the season . I don’t think there’s many episodes left.

Actor François Arnaud on the mass appeal of hit show 'Heated Rivalry' APPLE.NEWS Actor François Arnaud joins Morning Joe to discuss the hit HBO series 'Heated Rivalry'.

Thanks, but what I was asking about (rather obtusely, I guess) is why is the name included now? In the past, didn't it just say guest? I prefer this way, but only noticed it recently.

They haven't been on the view

Kiefer Sutherland was arrested early Monday after police said he assaulted a ride-hail driver in Hollywood. Sutherland was arrested on suspicion of making criminal threats after officers responded to reports of an assault on a driver in Hollywood early Monday. The "24" and "Stand by Me" actor, 59, was taken into custody after Los Angeles police answered a radio call about 12:15 a.m. about an assault near Sunset Boulevard and Fairfax Avenue, a Police Department spokesperson said in a statement. "The investigation determined that the suspect, later identified as Kiefer Sutherland, entered a rideshare vehicle, physically assaulted the driver (the victim) and made criminal threats toward the victim," according to an LAPD statement. Sutherland was arrested at the scene and booked into the LAPD jail and later released on $50,000 bail with a court date set for Feb. 2, records show. According to Los Angeles police, the driver did not sustain any injuries requiring medical treatment at the scene. The investigation into the incident by Hollywood Division detectives is ongoing. Sutherland's representatives did not immediately respond to a call from The Times for a statement. Sutherland is best known for playing Jack Bauer in the Fox drama "24" and President Tom Kirkman in "Designated Survivor," after decades of big box-office movies including "The Lost Boys" "Flatliners" and "A Few Good Men." The Canadian actor has had previous run-ins with the law, including drunk driving charges in 2004 and 2007. The Golden Globe winner spent 48 days in jail in 2007 for driving under the influence and a probation violation. There was also an assault charge in 2009 that was later dropped. He was most recently arrested in 2020 on suspicion of driving under the influence after making an illegal U-turn in Hollywood.

I DIDN'T get my $4.50. I got $6.07!!! How about $6.07? If you'd submitted a claim like I did, you'd have $62.61 1 out of 2 ain't bad, I guess! I have $6.07 pieces of evidence that prove you wrong. Wait until you see the majesty of the celebratory shindig.

RIGHTING A WRONG I THOUGHT I PREVIOUSLY POSTED ABOUT (but I guess I didn't): New York Attorney General Letitia James on Friday secured more than $4.2 million for at least 20 Brooklyn families after they were defrauded out of their life savings when they bought non-existent condominium units in Bay Ridge. James sued Xi Hui “Steven Wu, his ex-wife Xiao Rong Yang, and his companies TCJ Construction Inc. and 345 Ovington LLC in 2022 after an investigation found that Wu orchestrated a years-long scheme to sell fake condominium units at 345 Ovington Ave. and steal more than $5 million from families in his own community. On Friday, the New York Supreme Court awarded $4,227,888 in restitution, plus 9% interest dating back to 2016, with the full amount to be returned to the families, officials said. “Steven Wu preyed on hardworking immigrant families, abused their trust, and stole the savings they had set aside to build a stable future,” James said in a statement. “These families believed they were buying homes, when in reality, they were being sold nothing but lies. This order returns money to the families Wu cheated and ensures he can never again exploit New Yorkers through fraudulent real estate schemes. I am thrilled that these families will finally see justice.” The residents of the building, the nonprofit Asian Americans for Equality, in partnership with the New York AG’s office, New York Homes and Community Renewal and the New York City Department of Housing Preservation and Development worked together to take the building back several years ago. “We are grateful to Attorney General James and happy for the 20 families at 345 Ovington [Avenue] who have finally seen justice prevail after nearly losing everything as a result of this fraudulent scheme,” said Thomas Yu, the executive director of Asian Americans for Equality. “Not only did Attorney General James successfully prosecute this case, but she worked with the residents and AAFE to prevent any evictions and ensure that the dream of homeownership stayed alive for these families.” In January 2013, Wu submitted an offering plan to OAG for a proposed 25-unit condominium building at 345 Ovington Ave. While the offering plan was filed with OAG, Wu never completed the required steps with the New York City Department of Finance to legally create a condominium. The building was never subdivided into individual units, no separate tax lots were established, and no lawful condominium deeds were ever created, according to officials. Despite having no legal authority to sell condominium units, Wu proceeded to “sell” units to at least 20 immigrant Chinese families, many of whom moved into the building under the assumption that they owned their homes. Wu targeted families who trusted him as a prominent developer in the neighborhood and relied on informal, single-page agreements written in Chinese, rather than formal purchase contracts as required by law. In reality, there were no condominium units to sell, and the families received no legal ownership interest in exchange for their payments, officials said. In addition to collecting down payments — and in some cases, full payments — from the families, Wu also collected monthly residential mortgage payments from many of the residents who did not pay for their units in full. Nearly all of the residents were also making monthly payments to Wu, which they believed were for condominium common charges. However, because no condominium actually existed, these payments were essentially direct payments to Wu. Over several years, Wu stole more than $5 million from immigrant families, draining their life savings while using the money to cover his own loans and construction expenses, according to James. The OAG also found that Wu repeatedly lied to regulators and fabricated documents in an effort to conceal his fraud. When questioned by OAG, Wu submitted fake purchase agreements and escrow documentation to make it appear that he lawfully collected and held purchaser deposits. In fact, Wu failed to place any of the purchaser deposits in escrow accounts, instead pocketing the families’ real payments, in direct violation of New York law, officials said.

After taking office this month, Council Member Phil Wong announced his office is partnering with the NYPD Transportation Bureau to address transit safety and “quality-of-life” concerns, such as illegal parking. According to 311 statistics compiled by the State Comptroller’s office, illegal parking has been one of the top three complaints within District 30 for years now, with residents reporting an uptick in the behavior following the COVID-19 pandemic. Wong stated he would address the issue throughout his time on the campaign trail and met with traffic enforcement officials Jan. 12 to begin the work of fulfilling the promise. Wong met with Transportation Bureau Chief Olufunmilola “Lola” Obe and Deputy Chief Brian O’Sullivan to discuss how best to approach the law-breaking on the majority residential streets of Maspeth, Middle Village and Glendale. The bureau plans on working with local precincts and citywide traffic units to lay the groundwork for targeted responses regarding the vehicles in District 30 and the rest of the city. In 2025, the 104th Precinct alone towed close to 1,000 cars, with plenty more in the jurisdiction of both the 110th and 112th Precincts. Wong noted that the agency and police will put emphasis on targeting RVs parked long-term on residential streets, trucks parking overnight and the many auto-body shops and tow companies that use public streets to store cars. On Jan. 11, Wong posted on Facebook showing several derelict cars, both abandoned and stored out front by the auto-body shops, being towed in coordination with the 104th Precinct.

And a great psycho on SVU years later.

And in other baseball stadium related news… Chip and Joanna Gaines, both alumni of Baylor University, have made the largest donation in the history of the university's baseball program. Their stadium will be renamed Magnolia Field at Baylor Ballpark.

I just read an article about the Royals moving in the outfield fences next season. Would you have thought their stadium has the fifth highest altitude in MLB? For some reason that surprised me.

Scott Adams, Creator of the ‘Dilbert’ Comic Strip, Dies at 68 APPLE.NEWS Running in newspapers from 1989 to 2023, it sprang from the office monotony of his job as an applications engineer at Pacific Bell.

I watched the video of their reaction to episode six and they cleared up something I was curious about. When they first start fooling around at the cottage, they tell each other that they haven't been with anyone since their last time. It makes sense for Ilya to be saying that since he sleeps with women, but since Shane doesn't sleep with women and has only slept with Ilya, why would he have to say that? One of the guys in the video brought up that question and said somebody told him that in the books, Shane slept with at least one other guy and one of their listeners confirmed it during the video.

DUH!

LIKE WHAT?

Dear Miss Manners: In my high-rise condominium building, I must leave my flat and travel (generally via carpeted hallways and elevators) to various common areas in the building to deposit trash and collect mail. The whole building, including all common areas, has a single, guarded entrance, through which only residents and guests may pass. What must I wear in these common areas? May I dash down in stocking (or bare) feet to mail a letter or empty my garbage? (Most people are shod in the hallways.) Must I (a male) wear a shirt and/or proper shorts? Not all residents do this, as we have a pool, too. Does it matter if the area is carpeted? Closed to the public? Is there a general rule? Is the rule different in a hotel or apartment building? I am aware of Miss Manners’ rule regarding collection of one’s morning newspaper from one’s driveway — to wit, neighbors doing so are considered invisible. But I do not see how to apply it in this context. Gentle Reader: We’ll make it apply. It’s just been sitting around idly, anyhow. It was based on the polite fiction that the porch appearance is not public, but only a momentary detour from bed to breakfast, where robes and slippers are permissible. In your case, the available fiction is that of using the swimming pool. Or gym, if the building has one. You know that the related outfits are customarily tolerated in your building, whereas you would not know what might offend guests in a hotel. But Miss Manners cautions you not to test your neighbors’ limits. Being even rudimentarily dressed requires sparing them your bare chest and feet. SAYS UNLESS YOU’RE FILMING SEASON 2 OF HEATED RIVALRY, PUT SOME %$#@ING CLOTHES ON! Dear Miss Manners: For several years, it has been my pleasure to host three longtime friends — a married couple and her brother, a particular friend of mine — to a collective birthday dinner at our favorite restaurant. We do this in lieu of separate birthday lunches at a lesser establishment. The restaurant we go to is considered upscale for our rural area, which I mention only to show that this is a special occasion. It has always been most enjoyable, until this past year. All was fine until the wife struck up a political conversation with a man at a nearby table. The two conversed for a considerable time. I felt sure this man’s companion must have been irritated. I certainly was, but I didn’t know how to politely redirect the wife’s attention to our table. Nor did her husband or brother say anything. My feelings were hurt to be treated so. Fortunately, the couple soon finished their meal and left the restaurant. I still wonder what I might have said. Gentle Reader: “Sophie! Shall we ask to have your dinner reheated?” “Sophie, we’re ready to order dessert now.” Or the most enticing, although it requires a prepared follow-up: “Sophie! We need your opinion on something!” Miss Manners suggests this only to repair the immediate situation, for yourself and your other guests. Let’s not talk about the content of the overheard talk. YOU BRING A CYANIDE PILL TO THE NEXT DINNER & SNEAK IT INTO HER COFFEE WHILE SHE’S NOT LOOKING IF SHE PULLS THAT %$#@ AGAIN. DEAR ABBY: My son married a lovely woman, “Noelle,” two years ago. They live a couple of hours away and have a 1-year-old son, my third grandchild. Noelle’s parents live 10 miles from my home. She and the baby go there nearly every weekend but NEVER come by mine. I haven’t seen them since the baby’s birthday five months ago. My daughter lives down the street from Noelle’s parents. She wasn’t invited to the baby’s first birthday even though she’s the mother of his cousins, so I took her children with me. There were other people there, mostly adults and her cousin’s baby. We are not horrible people. There has never been any ugliness between any of us. I’m very hurt because they don’t recognize me as a grandmother or any of us as part of the family. My son’s father has never been allowed to meet the baby, and I don’t think he’s even met Noelle. I have asked my son and daughter-in-law to bring the baby, leave him for the day or even overnight so we can spend some time and get to know him, but it never happens. What can I say to make them understand how much they are hurting the family and the baby by avoiding us? I don’t want to make it worse. —DISAPPOINTED GRANDMA IN TEXAS DEAR GRANDMA: This is a subject you should discuss with your son, who appears to be clueless or entirely ineffectual. Does he recognize what has been happening — that his parents have been pushed entirely out of the picture? If the answer to that question is yes, perhaps he can shed some light on why. If the answer is no, tell HIM how this has made you feel. If you do, perhaps he will assert himself. Better late than never. WRITE TO MISS MANNERS AND ASK HER FOR THE MOST POLITE WAY TO KILL THE BITCH.

@BuffaloKyle is waiting to win the auction to BE Josh Allen's personal urinal trough.

NBC Pulls SVU Episode Featuring Timothy Busfield After Sexual Abuse Allegations - TVLine WWW.TVLINE.COM An episode of Law & Order: SVU featuring Timothy Busfield has been pulled from NBC's schedule as Busfield faces accusations of...

I am glad they mentioned the two pet peeves I have about that otherwise brilliant episode, Rose's nonchalance with the speakerphone and Shane getting himself hurt by idiotically turning to smile at his opponent, though that allowed us to see the fear on Ilya's face as he saw the hit about to happen.

Your guide to the newest culinary adventures in Queens QNS.COM From a bubble tea shop to a long-awaited Colombian restaurant, here are the latest places to explore for your next culinary adventure in...

https://www.aol.com/articles/10-best-ways-cook-veggies-171900804.html 10 Best Ways To Cook Veggies (That Aren't Boiling Or Steaming) There are many ways to cook vegetables, and most are underutilized. Okay, that's not quite true, but it's amazing how often we forget the versatility of vegetables. Every day, millions of people around the world take heads of broccoli, carrot batons, and spears of asparagus — all of which are full of potential and begging to have their flavor unlocked — and simply throw them into a pot of hot water. They come out limp, water-logged, flavorless, and lacking any sense of excitement or joy whatsoever. Then, we say that we don't like them when the underwhelming taste is our fault in the first place. It doesn't have to be this way. Making vegetables more interesting can involve playing with their flavor profiles and balancing out different notes, but it can also be done by using different cooking techniques. Grilling, braising, stir-frying, and air-frying vegetables can give them an entirely new lease on life, while techniques such as poaching or blanching provide all the delicacy of steaming without sapping veggies of their taste or color. Plus, many techniques can be way quicker than boiling or steaming. Ready to level up your veggie game for good? Yeah, we thought so. Stir-frying A bowl of stir-fried vegetables resting on a bamboo mat - Nungning20/Shutterstock Stir-frying isn't just for meat and noodles — it's also one of the best techniques you can use to cook vegetables. Whether you're preparing cabbage, carrots, or corn, it's an awesome way to generate more flavor and retain the produce's structure. When you stir-fry vegetables, you quickly give them more exterior color, and that gentle caramelization opens up their sweetness while crisping them slightly, too. The high, dry heat also cooks veggies on the outside while retaining their structure within, keeping them crunchy. The best part is that you can stir-fry loads of vegetables, although not every one will be suitable for the cooking style. It's best to opt for veggies that have a fairly robust structure, but which can cook relatively quickly. Broccoli, onions, mushrooms, peppers, and green beans are all good options, while those that will quickly burn, such as spinach, are best avoided (unless you add in some additional moisture to wilt it). When preparing your vegetables for stir-frying, you should also make sure that you're chopping them up so that they're all the same size; otherwise, they'll cook at different rates. Grilling Grilled corn resting on a grill - Daniel Knighton/Getty Images If you haven't grilled vegetables before, then you're missing out. Vegetables are the unsung heroes of the grilling world. The cooking style creates an extraordinary amount of flavor in many vegetables, giving them a charred, burnt exterior that heightens their sugary, savory, and smoky notes. It's also a speedy way to cook veggies, and importantly, it makes them look really, really good. Those grill marks on the outside of your corn or zucchini aren't to be underestimated: Remember, we eat with our eyes first. Speaking of corn and zucchini, those two vegetables shine on a grill thanks to their density. This is important to bear in mind when picking veggies to go on a searing hot grill: You want something that can stand up to the fieriness, and that won't wilt or disintegrate at the first touch. However, some vegetables that are a bit flimsier, such as lettuce or tomatoes, can actually be well-suited to grilling. You just have to make sure you're not cooking them for too long, and that you're picking the right produce. For example, romaine is your best bet when grilling lettuce. Braising A bowl of braised collard greens - Lokyo Multimedia/Shutterstock Braising likely isn't the first method you think of when cooking vegetables, and we understand why. This technique, which involves a combination of searing and simmering (although some recipes specify that you should skip the frying step, and instead go straight to the wet part), can feel a little long-winded for food that usually cooks in just a few minutes. On that note, wouldn't braising overcook the vegetables you're working with? No, it wouldn't — and by mastering this style, you can unveil subtle flavor notes which often only show themselves after cooking veggies low and slow, while also giving them tons of taste. Braising vegetables like collard greens allows you to cook vegetables in liquids that are packed with flavor, such as stocks or wines. This liquid then gently permeates the vegetables, giving them a rich and exciting taste while also softening them. Crucially, braising differs from stewing (which usually involves a lot more liquid and no dry heat whatsoever), and allows you to control the cooking a little better. It also helps create more intensity in your veggies. We promise, this is a method you need to try. Roasting A tray of roasted vegetables resting on a blue striped towel - Ejgrubbs/Getty Images We're frankly a little sick of those who refuse to roast their vegetables. Here's why: It rocks. Roasting vegetables is one of the easiest ways to cook them, and if you plan ahead, it's a method that unleashes more flavor in your produce than you'll know what to do with. When roasting vegetables, you expose them to dry heat that gradually browns their outsides, amping up their flavor considerably, and generating more texture. You can also flavor them far more easily than some other cooking methods, seasoning them or daubing on marinades or sauces that will imbue them with even more goodness. You can roast virtually any type of vegetable, and some, like bell peppers or broccoli, can be ready in as little as 10 or 15 minutes. Others may take longer, so ensure that you're giving yourself enough time. Space is key when roasting veggies, and one of the biggest mistakes people make is using a pan that's too small, which means that you won't get that glorious crunch that you're after. You also need to make sure your temperature is sufficiently high, so they don't end up steaming. Poaching A plate of asparagus, topped with Hollandaise sauce - Alexander Prokopenko/Shutterstock Yep, poached vegetables are a thing — and they're a good one, at that. Unlike boiling, which cooks vegetables in rolling water, poaching vegetables involves cooking them in liquid that's not quite simmering, but still hot. Although this might sound like it'll just take longer, the method has a few advantages. Firstly, poaching vegetables allows you to control the cooking process incredibly closely, ensuring that they reach just the right amount of doneness. This delicate method also ensures that the veggies cook through slowly and gently, giving each one more texture. The biggest benefit to poaching, however, is that you don't have to do it in water. You can poach vegetables in liquids such as stock, milk, or even butter, which gives your produce much more flavor and richness. You can also create your own poaching liquids by adding extra ingredients, further boosting your chosen flavor palette and making your vegetables more vibrant and unique. It's undeniably a more hands-on approach than boiling, but it'll produce much better results — and you get to feel like you're a classically trained French chef, which is always fun, right? Stewing A vegetable stew with slices of bread on a wooden board - Sergii Koval/Shutterstock The term "stewed vegetables" may not invite much excitement, and we understand why. That being said, we think that stewing is an underrated way of cooking veggies, and we're here to sing its praises. Stewing vegetables is essentially a way to make boiling more interesting. It's a great method to use up produce that you've got hanging around, which turns your vegetables into the star of the show and combines their flavors in a one-pot dish. Unlike braising, stewing usually submerges ingredients fully in liquid, but this provides an opportunity. It allows you to wrap vegetables entirely in your chosen flavors, without needing to constantly spoon hot liquid over each ingredient. You won't get far by just throwing your vegetables in a pot of hot stock and waiting, however. It's best to sauté vegetables before stewing them, which will help develop their flavor more fully. Don't downplay the importance of a lot of seasoning, aromatics, and fat either. If you're going to make a vegetable stew, you need to make sure it's not boring. Microwaving A plate of broccoli sits in a microwave with the door open - Andrew Rafalsky/Shutterstock When it comes to vegetables, a lot of us ignore the microwave — and we really shouldn't. Microwaving veggies is not just quick and easy: It's also a way to retain more nutrients in your produce, while still cooking them effectively. For some types of vegetables, microwaving them minimizes vitamin loss, particularly for water-soluble types like vitamin C. It's also a method that provides a serious amount of cooking control, particularly when compared to options like boiling. If you're worried about your vegetables overcooking, they can be removed from the microwave in no time. It's also vital to remember that microwaving vegetables doesn't mean you can't add any flavor. Just throw any seasonings or sauces on after the veggies are done cooking to prevent the zapping from diluting flavor. That being said, you can always add in a little stock as a steaming liquid while microwaving, which can gently infuse vegetables with saltiness and savoriness. You can also throw chopped garlic or ginger into the stock, buoying your vegetables with another plant-based note. Blanching Blanched pea pods in a pot, with a colander - Virginia Garcia/Shutterstock Blanching is a cooking technique that's commonly used with vegetables, but not for immediately placing on a plate and serving. Instead, it's often used to prepare vegetables for freezing or preservation. When vegetables are blanched by being thrown into boiling water, their enzyme action is halted, and any bacteria on the outside are killed. This helps them last longer in the freezer and retains their crispness and color. However, we're also advocates of blanching veggies as a cooking method, not just storage preparation. When you blanch vegetables, they immediately develop a vibrant color, and par-cook on the outside while remaining crunchy within. As such, they're a great way to cook vegetables without actually cooking them, and if you like your veggies with that raw snap but a more impressive appearance, this is the method for you. Plus, blanching vegetables takes a matter of moments: You just plunge them into hot water, wait for 30 seconds or so, and then pull them out before shocking them in cold water. Tumble them onto a plate (they'll still retain some of their heat, so don't worry about them being icy), and enjoy. Broiling An array of colorful broiled vegetables - Jenifoto/Getty Images If you don't have time to roast your vegetables, broiling might be the next best thing. In fact, it could be even better. Broiling vegetables gives you all the positives of roasting without having to watch the clock, and almost immediately generates a huge amount of color on the outside. This quick caramelization is a shortcut to a lot of flavor. Plus, you can broil a bunch of different vegetables in one go, and you don't have to worry as much about them steaming or softening, thanks to the intensity of the heat. Having said this, the heat is directional — and within lies a bit of a problem. If you're not careful about when you flip your vegetables over, you can end up cooking them irregularly and wind up with one side that's charred and another that's still crunchy and semi-raw. Make sure you keep a close eye on your vegetables while they're cooking, so you can turn them over at just the right point to keep them from burning. Air-frying A pile of cooked and glazed Brussels sprouts - Ozdigital/Getty Images We know, we know: Air-frying is just roasting, right? Well, it is in a sense, given that air fryers are small convection ovens. It's primarily different due to the rapid speed at which air fryers cook the food. This speed is especially useful when it comes to vegetables, as it can help to crisp them more efficiently, both cutting down on your cooking time and generating texture more effectively. Additionally, air fryers wick away moisture very quickly, which is a real bonus for vegetables (most have a high water content, which can often get in the way of getting them properly crunchy). Because air fryers work so quickly, you also need less oil on your vegetables – unlike roasting them, where you need a generous amount of fat to stop them from drying out and burning. This can be especially useful if you want your vegetables to be a nutritious part of your meal, but still want to give them more flavor. The best part? Just like with roasting, you can air-fry any vegetable you want. Our favorite has to be air fryer Brussels sprouts, but the choice is yours.