1. we are third in line so we know we already lost and are only staying to learn how to scam our way to success on the next attempt, which we both have to do, in person, together, to get junior a passport

  2. another case proclaims:

    PHILATELIC INFORMATION

    selfie, man wearing a yellow kn95 mask reflected in the glass of an empty notice board with a sign on top proclaiming: PHILATELIC INFORMATION

  3. cool

    a print out taped to the wall at the post officePASSPORT WALK-INHOURS MON-SAT9:00 AM - 9:30 AM"ONLY TWO PASSPORT APPLICATIONSPER DAY, FIRST COME FIRST SERVE NOEXCEPTIONS."Lobby (front) door will be open at 8:30AM,please walk down the hall and wait by theBLUE door.DO NOT ring the bell unless it's already pass9:00 AM and no one has come to check you in.If you see people in the Lobby then we've likelyhave our two applicants, try again another day.We thank you for your cooperation andunderstanding.

  4. i would have misspelled this on assignment

    an old fashioned plastic punch letter ribbon sticker that was probably red a very long time ago which proclaims in all caps on top of a glass display case at the post office: MISCELLANEOUS INFORMATION

  5. maybe a silly thing to get excited about but every single time I’m all: “Wow! Look at it go!”

    Tomorrows 20" NY style pizza dough, which I made a few days ago using 10% wheat, 90% bread flour, and cold water, mixed in a food processor until the center of the dough read in the high 70s F (about 75 seconds), and then immediately cold fermented for a few days.

    web app screenshot from https://burner.com/pizza/calc/Bob's Simple Lehmann Pizza Dough CalculatorPizza Size: 20"Thickness Factor: 0.10"Balls: 1Hydration: 61%Salt: 2%Yeast: 0.2%Oil: 1%Flour: 542.4gSalt: 10.8gOil: 5.4gWater: 330.9gYeast: 1.1gSingle Ball: 890.6gA simpler non-Flash version of the original Lehmann Dough Calculator from pizzamaking.com. Icons for Salt and Olive Oil fromThe Noun Project. Wheat and Dash icons from OpenSansEmoji.

    A clear plastic 6L fermentation tub, lightly oiled with olive oil, with a tight ball of dough on the bottom, in the center, immediately after mixing. There are about 2” of empty space around the ball on the bottom and the top center nearly reaches the 2L line on the tub.

    3 days of cold primary fermentation later and the ball has more than doubled in size and is pressing itself against the sides all around the tub, displaying nice bubbles

    bugs bunny as big chungus

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