What about the down ballot races? And honestly, your choice is trump or no trump. Not voting for Biden is pretty close to accepting fascism because you didn’t get your perfect candidate.

I’ve been to several Michelin places, usually around $300 - $400 per person without wine. Definitely worth it for the quality, creativity, and experience.

I’ve already had A5 Kobe at around $60 an ounce, and caviar around $250 an ounce. Both worth it for an occasional splurge.

I also had a glass of a 1967 Bordeaux (don’t remember which one) that I didn’t pay for and it was good, but nothing better than some $50 bottles I’ve had before. Granted I’m not a wine expert or anything so maybe it’s quality was lost on me.

Add some furikake (Japanese rice topping) and a drizzle of sesame and chili oil! I do this every so often and it’s great.

As a Texan, this is true. Traditional chili is based on the Mexican “chili con carne,” meaning “chilies with meat.”

Chili normally is a stew with 1 inch cubes of a tougher meat like chuck steak that’s been stewed down until tender in a liquid (water or beef stock, sometimes even beer or coffee added) and a puree of reconstituted dried chiles (not chili powder) and other spices. Nothing else goes into traditional Texan chili. Beans are sometimes served on the side though. Adding beans is perceived as a cheap filter and skimping out on the meat.

This is the dish that started all of these other non-mexican versions of chili and you’re missing out of you’ve never had it!