And as long as this is the way you want to see the eclipse, I have a much better suggestion-- a colander. A colander is full of little pinholes. Bring your colanders-- what you wash the fruit and vegetables in.
A colander is full of little pinholes. Bring your colanders-- what you wash the fruit and vegetables in. Bring a colander with you on August 21.
Bring your colanders-- what you wash the fruit and vegetables in. Bring a colander with you on August 21. Hold the colander over your shoulder with the sun at your back, and the shadow you make on the pavement will show
Bring a colander with you on August 21. Hold the colander over your shoulder with the sun at your back, and the shadow you make on the pavement will show lots and lots of pinhole images of the eclipse sun.
That was absolutely forbidden. But they're also colanders that sift out the bad ideas and leave the good.
water. And then I'll strain it. And you can use um a mesh strainer. You can use a colander for this. Press on the vegetables a little bit to get rid of some of the excess liquid.
And then when you're done, it's a nice fashion accessory to keep the sun off you. So I suggest everybody bring a colander to work on August 21. But one way or another, we want to urge people, please, to not just protect your eyes, but make sure the eyes of everyone you know are safely
So same salad, same concept, but so many variations on it that are really fun to discover. So you would take a colander or a sieve and line it with-- a lot of people use cheese cloth, like a double or triple thickness of cheese cloth.
You know, they wanted calendars with pictures on them. But the label thought they were saying "colander", so they made limited-edition colanders. I still have one.
I still have one. I have like a little metal colander. It's got a ticket on it, you know, on a chain that says, limited edition, one of 200, or something like that.
So, these days, there are enough Latin American gothic books to fill your local library. Just check out Fernanda Melchor’s “Hurricane Season,” Liliana Colanzi’s “You Glow in the Dark,” Maria Fernanda Ampuero’s “Human Sacrifices,” and Dolores Reyes’s “Eartheater.” The genre’s become so popular that some folks have gone so far as to call it “the new boom,”
So same salad, same concept, but so many variations on it that are really fun to discover. So it's a great liner for your sieve or colander.
And that's the key. As long as we don't have this colander of money leeching out to things way far away that don't support our schools, don't provide local employment. I'm not saying we have to be naval gazing and sort of insulate ourselves and no longer be worldly.
So these are done now. And I'm going to take them and just strain them out in a colander. And I want to intensify the carrot flavor.
Others might not be things that work with your kids. We kind of want you to think of it like a big colander, and we're going to throw a lot at you. And some things will stick, and you'll say, yeah, I'm going to try that, or that might work with my kid.
Are you guys familiar with filo dough? Hot water. Put them in a colander.
So integrated multi-trophic aquaculture-- back to the subject-- is, to me, probably one of the most exciting prospects of feeding Take them, put them in a colander, right?
Do you see what's happening there? But crushing it, working through a colander, something like that.
almond milk it's just that easy it's easier than going to the store and you can make it fresh every three or four days and it's wonderful you can pour it through a through a colander or a strainer to get some of the uh almond pulp out or you can have it over your cereal just the way it is or you could use cashews or sunflower
some distance away. But the image is really small. And as long as this is the way you want to see the eclipse, I have a much better suggestion-- a colander. A colander is full of little pinholes.
Brooke: That's great. Female #2: He's excited about stuff. Throw the pasta in, get it cooked through, put it in the colander-- Brooke: It's page 90 in the book: spring pasta.