If you're ever in Pomeroy, Ohio or Spencer, West Virginia - I beg you to go to the local town McDonald's, order a pizza and then do the following.
How is this happening? How do they possibly have the same ingredients as the pizzas from twenty years ago? HOW!? It kind of seems like a trap to get people to come to these towns, in my opinion. But that's just a theory.
"Put aluminum foil in a bowl, pour the grease/fat/excess-grossness in. When it hardens, roll up the foil and throw it out."
I'm fairly certain that the internet exists solely for passing along GENIUS SECRETS LIKE THIS ONE. Am I overreacting? Think of all the clean bowls you'll save.
“A bed changed on Friday will bring bad dreams.”
I'm here to tell you that Wicked Game wasn't his only great song.
“Rivers know this: there is no hurry. We shall get there some day.”
Yes, Buzzfeed is a waste of time. I'm aware of that. But once in awhile, you'll find a gem like this one. Why the hell didn't someone teach me this stuff years ago? They should plaster it on a big billboard or something above the produce aisle at the grocery store. I think I learned about the existence of shallots, like, three years ago, which is all kinds of pathetic.
If you have more onion related questions, you should probably go on over here.
In advance of its 40th anniversary, Saturday Night Live is putting out “Saturday Night Live: The Exhibition,” which is a "museum-like experience promising fans some behind-the-scenes experiences of one of NBC’s longest-running series, including original scripts, set pieces, props, costumes, masks and interactive elements of favourite sketches through the years."
The exhibit, in partnership with Broadway Video, will debut at the Premier exhibition center in New York City this spring. NBC will also air a three-hour 40th anniversary special on February 15th (even though the first episode of the sketch show aired on October 11, 1975).
A specific opening date hasn't been released yet but you can sign up for the pre-sale tickets at the exhibit’s website.
I never expected this to be as delicious as it was. MAKE IT.
Ingredients (serves 2 people)
Instructions
I've been drinking these either late at night for a snack or when I'm in a hurry in the morning and can't make breakfast. My God, it's tasty. (Oh, and if you like that glass up top there, it's from Ikea and it was $2.50 and I love it. I bought two of them and one is my Q-tip holder in the washroom. Such great glasses.)
Photo Credit: Smokes Poutinerie
Photo Credit: Smokes Poutinerie
I just heard that January 26th, 2015 is the official grand opening for Mississauga’s first Smoke’s Poutinerie (located at Lakeshore & Hurontario in Port Credit)!
Is this great? Yes. Should you think so? Of course. But why is it so great especially? Well, obviously it's nice to have more poutine options in Mississauga - but my favourite thing about this? They're open until 4am on the weekends. Are we kidding here? No place in Mississauga stays open that late. Let alone any place you'd actually want to go. I can't tell you how pumped I am about this.
And you know what's even better? They're going to be opening a City Centre/SQUARE ONE AREA one in the near future ("2015 sometime"). Isn't that nuts?
There's even talk of a "Mississauga themed poutine, perhaps one called The Hurricane Hazel McCallion poutine." Even though I'm not a fan of flavoured poutines (I mean c'mon, it's already enough with the cheese and the gravy, I don't need a goddam mound of pulled pork on that to be satisfied) - but a Mississauga poutine? So crazy intrigued to see what'll be on that.
Smoke's Poutinerie Port Credit
114 Lakeshore Road East
Mississauga ON, L5G 1E4
Monday to Wednesday 11am - 11pm
Thursday 11am - 3am
Friday + Saturday 11am - 4am
Sunday 11am - 9pm
“Please wear your seatbelt even if you’re in a cab.”
