More like: by the, of the, for the, to the, belonging to the etc.

We used to have 10cm (1 hand or 4 ") throughout the winters. But lately it’s either slush or ice.

But back then it was practical, because I had somewhere to stand on and start shoveling instead of slipping about.

Like so

We have a narrow walkway of our pretty steep driveway heated. It came in clutch several times when we had black ice, but is also useful in snow.

German here. I was taught the same thing, when walking on a country road. If there’s a pavement, I walk wherever.

Running in the Nineties?

I disagree.

The mode for options is called the right mouse button and the mode for just highlighting is the left mouse button. One of the great pillars of UI design is conforming to expectations.

Very easy actually. I have never had the problem, American media shows with ice cream being to hard. I’m pretty sure, we make our ice cream differently than the USA, very close to Italian gelato.

Ea-Nasir, you sold me an insufficient earth!!!

Your well-beeing

You can fit in more easily. Having the steering axle in the back relative to the direction of movement allows you to drive tighter curves (like a forklift).

I declare clouds are not a body of water, merely a spirit of water.

I hate running, so I don’t do it.

I love hiking and swimming and team sports, so I do them.

Life isn’t parfait all the time

The US is not a continent though. You can say, you went to Italy and France. No one expects you to specify the states and say “I went to Lazio, Tuscany, Lombardy and Rhône-Alpes”.

Do you think we, outside of the US, hadn’t heard of Scotland before Merida?

Did you know that Omikron means small O and Omega big O?

F1 sometimes reaches the frontpage

Où ?

Nu Pogodi is goated

Hey, I really appreciate your comment and I hope you have all the fun in the world with the recipes that you like.

But I have to be honest, this is not the bread I’m talking about. I’m really sorry, I don’t want to be your opponent.

I have baked a few breads and sugar or honey is not needed to get the yeast going. That’s a misconception I’ve encountered before, talking to a US-American. What you described sounds lovely, but (for me) it goes into the direction of brioche, milk bread, Hefezopf (yeast braid) and other sweet breads bordering on cake.

Real bread is: flour, water, sourdough, industrial yeast (optional), salt, spices (optional// caraway, fennel, coriander).

The second trigger point: flour.

I’m again sorry to offload this unto you, but I have to speak my piece.

What is bread flour? The nomenclature is meaningless, but that’s the fault of the market. I need to know from a flour, which grain it comes from (wheat, rice, maize, spelt, rye, dinkel) and how much of the rind is still in it (how dark it is or how white). Protein content is a bonus.

Just as a positive send off: I love raisins and sweet breads with raisins (Hefezopf).