Yo the square camera sensor on the new iPhone is so cool 😳

Not necessarily. Natural law doesn’t hinge on death. But you are right that she would at least be different (whether that’s dead or saved).

I’m getting that Honda CB750 or Transalp 750, that engine is SWEEEET Finally some competition for Yamaha and from my favorite brand 😁 I knew they were cooking something up, like Toyota with the GR cars I expect their new supercharged V3 will be killer. Probably gonna be hard to get a 750 by the time I’m ready to buy though, such a good deal. $8000 for an 80hp torquey 270° crank parallel twin and a quickshifter, TFT, self cancelling turn signals, sign me up

BRO the Honda CB750 Hornet holy shit fuck Yamaha

Hard to beat Anne Hathaway, she’s one extraordinary woman, maybe it’s all a matter of timing though

I’ll keep that in mind for my long form post

It’s been a bit of a passion project for the last few weeks

Here is my coffee recipe, Pacific Sucre Noir. It’s very sweet and layered (uh to me at least), but still retains the character of the coffee you use. The name means “sweet black”, largely inspired by southern sweet tea. It’s in Markdown… so… use a markdown reader 🤣 maybe I’ll make a long form post later, but here it is: ## Pacific Sucre Noir (2.1) #### Description This recipe was inspired by my love for Red Bull, Southern-style sweet tea, and black coffee. It is candy-like, just like sweet tea. It's good enough that you won't dump it out when you forget about it and it cools off too much. This drink is perfect for when you feel like your mind is dragging along. However, four teaspoons of sugar is *a lot*, and you may have a bit of a sugar crash like with an energy drink. You could tone it down to 2 – 3 teaspoons, but you would lose that candy vibe. The creamer is a new addition, but I find that it gives it just the right amount of smoothness and something that else was missing (as a black coffee enjoyer). Use creamer to taste, 1 tablespoon is light, but sufficient with the sugar and salt. This is developed for manual, single cup pour over. It also works with a K-Cup style single cup brewer (or really whatever coffee you can get). Freshly ground coffee is greatly preferred. The quality of the ingredients obviously matters, but this combination can make low quality ingredients taste gourmet. This recipe should also work well iced. I tried the last version, which had no creamer — it was gross. To be fair, I’m used to cold brew, and normally hate regular iced coffee anyway. However, the new addition of cream should help a lot. If you ice it, I think you might want to go heavy on the cream (and maybe use heavy cream or half-and-half). I’ll update the description when I try it. Feel free to use and modify this recipe as you see fit. Consider this product free and open source — or whatever. #### Equipment - Single cup pour over equipment - Filter material - 12oz (355ml) coffee cup - Tea kettle or a way to boil water - *Optional:* *1. Thermometer* *2. Timer* #### Materials - **2 Scoops** *(1/4 cup, ~20g)* **Ground coffee** (*prefer fresh, medium – medium-coarse, burr-ground) - *Optional: use premium filtered water, this makes as big of a difference as the quality of coffee does.* - **1 pinch coarse ground sea salt** (pure salt preferred, check ingredients) - **4 tsps** *(15–18g)* **white sugar / cane sugar** - **2 pinch cinnamon** (very small pinches) - **1+ Tbsp.** *(15+ mL)* **Nutpod creamer** (or preferred) #### Method *Note: Steps 1–4 can be summarized as “brew coffee, bloom with a pinch of cinnamon.”* 1. Heat water to bring it to a boil. Once it reaches a boil, take it off the heat and wait 20–30s or until it reaches approximately **205°F** *(95°C)*. At that point, rinse the filter and cup with the hot water. 2. Fill the pour over cup appropriately and add a pinch of cinnamon to the grounds. 3. The water should now be approximately **195°F** *(91°C)*. Pour the water over the coffee grounds in a mild jerking motion, agitating the grounds and adding about twice as much water by weight to bloom the grounds. Wait for the bubbling to largely subsist. 4. Now, pour water over the grounds in a circular motion rinsing the grounds down the sides of the cup back down to the center of it, and let it drain. You may need to keep a slow continuous pour or multiple pours to appropriately fill your cup. 5. *(Optional for Iced) Chill 5-15 minutes and pour over ice. Add the sugar and salt and mix before you chill it.* 6. Add sugar, salt, and cream; and mix. 7. Optionally garnish with a tiny pinch of cinnamon for aroma, and enjoy. You might even just coat the rim of the cup with cinnamon, this garnish is really just for smell. #### Variations ###### Cinnamon - **Aromatic**: don't bloom the cinnamon, only garnish lightly. - **Light Spice**: only bloom the cinnamon. Skip garnish. This is my preference. - **Spring/Summer**: skip cinnamon entirely. ###### Sugar - **Balanced**: reduce sugar to between 2-3 tsp. - **Gourmet**: use alternative sweeteners in combination. ###### Salt - **Balanced (high sugar)**: eliminating salt without reducing sugar may make it less candy like by making it more bitter. - **Balanced (low sugar)**: slightly increase salt and decrease sugar. ###### Nutritional - Increasing salt content may increase electrolytes and decrease the effects of a crash — within reason. - Adding a small pinch of cream of tartar for potassium. - Baking soda for extra sodium without saltiness, overdoing will make it chalky or soapy.

Should I post my coffee recipe? I’m finna do it regardless yall hold up ts is good

I didn’t think to film it 😩

YOOOO https://fountain.fm/episode/xe90n9GKHCg49cENZSWC

Doubt x Time = Regret

Yo everyone is beautiful wtf