I ordered a frame that was supposed to hold vinyl records....it did not. However, I was able to hang up my Sabrina Carpenter autograph. It's the small on near the lamp. Anything you'd recommend for this wall? I'm thinking about taking down the Taylor Swift poster. I enjoy some of her albums: Speak Now, 1989, Folklore but lately she's seemed kinda weird for lack of better words or maybe I'm just getting older.

I was curious if more of us used safety razors or cartridges. I personally use Viking Revolutions shaving line and a Safety blade. I'm thinking about trying Caswell Massey.

I was wondering if there are some who have never been to a drive-in movie, or for those of us who are a bit older, when was the last time you went to a drive-in movie? I know there are very very few still around. This past weekend I had the pleasure of going to the oldest operational drive-in theatre in PA. It was a lot of fun since I have not been to one in soooo many years! They were playing JAWS, since it was the 50th anniversary of it. They even had the concession stand and all! Very nostalgic !! UPDATED: I actually went to yet another drive-in theater in Pennsylvania. This one was even larger that the last and was showing different movie selections . It was a beautiful October evening and we watched 2 movies: Scared Shitless (horror comedy) and One Battle After Another . Both totally different but I enjoyed both.

It's based off the Pumpkin in the opening of Halloween '78. It's my favorite scary movie :)

... that's what you should have for breakfast - Delicious!" Bonus points to those who get the reference (if not, I included a gif below). Well gents, it's time for another food post! This time, focusing on breakfast/brunch. MATERIALS/TOOLS - Cast iron skillet, 12" - Wide spatula - Rubber spatula - Tongs - Cooking range - Paper towels - Sturdy metal spoon INGREDIENTS - Eggs (1 dozen, though we're only making 1-2 per person) - Eye of round steak (thin cut, pack of 3-4; 1 per person; see pic) - Salt and pepper (preferably pink Himalayan salt and whole peppercorns, both in a grinder) - Onion powder (optional, to taste - for both eggs and steak) - Garlic powder (optional, to taste - for both eggs and steak) - 1 stick of butter (unsalted, 1 tbsp per steak; 2 if steak is larger; reserve some for eggs) - Olive oil (as needed) - Smoked paprika (optional, to taste - for eggs) - Black truffle oil (optional, a few drops mixed with olive oil - for steak) - Steakhouse Wedge pre-packaged salad mix kit (only using 1/4 bag; see pic), or - Caesar pre-packaged salad mix kit, or - Arugula lemon thyme pre-packaged salad mix kit (if you have access to Trader Joe's) PROCEDURE - Season steaks You can do this right before putting them in the pan, or in advance. Either way, you'll want to take a paper towel and pat the steaks dry. If you season in advance, first, sprinkle enough salt, pepper, and any other seasoning onto one side of the steak and press the seasoning onto the steak (recommend rosemary, as it pairs well with steak). Flip over and repeat. Again, if you're doing this 1-2 days in advance, leave them in the refrigerator. As they cure, they'll form something called a "pellicle", which helps seal the juice inside and create a nice crust. Turn on your vent, possibly even a ceiling fan and/or crack a window. When you're cooking with oil, especially things like steak, you want plenty of ventilation/air circulation. The smoke, if enough, can set off an alarm and/or otherwise make the area unpleasant.