Amazing someone so young can play like that.
With Cano at the plate (who’s been struggling a bit):
When you’re not hitting well, you need to lay off pitches outside the strike zone and make the pitcher throw strikes. That way you get ahead in the count, and then you can wait for your pitch.
If you find yourself saying “oh, I better speed up to finish”, you have already completely fucked uppe miserably. Failure to plan ahead so you can finish on time without “speeding up” is a gross insult to your audience that cannot be remedied on the fly.
Nice staged photo op. All these lazy incompetent parasites do is take, take, take.
Metro North’s lazy incompetent union thug employees took way longer than expected to fix the railway damage caused by last week’s derailment.
Republican death cultists really love this shitte.
I am presenting a poster for the first time in years. I hope I remember how to do it!
Greedy right-wing rich motherfuckers who don’t want to pay any taxes and their electoral base of racist white theocratic authoritarian follower scum voted in GW Bush as president, who then proceeded to appoint pigge-ignorant political hackefuckes throughout the federal government, thereby dismantling the prior longstanding culture of effective expert civil service. In combination with intentional starvation of funding to support its activities, this means that the FDA is incapable of ensuring the safety and efficacy of our drug supply. FREEDUM!!!!!!!!!
one and a half pounds of shrimp
long green peppers (pasillas, maybe?)
two thirds cup dry white wine
splash of corenwijn (or other oak-aged booze)
half cup milk
juice of one lime
fuckeloade chopped garlic
fresh-ground black pepper
fresh Nixtamal corn tortillas
pico di gallo (onions, tomatoes, salt, pepper)
Nice peppers! Seed and stem them. I think the long ones are pasillas, but I could be wrong. Anyway, they are relatively mild, but with a bit of heat to them. Be careful with the habanero. One time I was cutting habaneros, and then I went to take a whizz, without washing my hands first…ow!
Sautee the garlic in plenty of olive oil with a little black pepper.
Throw in the peppers and sautee until they are starting to soften.
Throw in the shrimp and sautee until the outside is just barely cooked.
Add the corenwijn and white wine and raise the heat, cooking until the shrimp are just barely cooked through, salting to taste. Remove the shrimp and peppers with a slotted spoon and reserve.
Turn the heat up, add the milk and some cilantro, and start to reduce.
Reduce until the sauce is thick enough to coat the shrimp and not be brothy.
Put some shredded cabbage on the warmed tortillas, and then some shrimp pepper mixture on top.
Garnish with queso fresco, avocado, pico di gallo, and cilantro. EAT!