During summer, it's my goal to bust out the charcoal and chimney starter as much as possible. Call it a masculine stereotype if you must, but I never miss an opportunity to take advantage of extended daylight to cook dinner outside. It avoids heating up the house with the oven, and, of course, makes everything taste amazing.
And, if you want you grilled food to taste even better, here's my tip. It takes all of five seconds to set up, and takes your meal up to the next level:
Newsflash, amigos. Sometimes we mess up, and sometimes we need to say we're sorry. But if offering an apology starts with the line "I'm sorry if you," then you're not actually apologizing; you're simply expressing your own regret that you and the other party are not on the same page....namely, that they don't agree with you. In fact, we're deeming the word "if" inappropriate for apologies altogether. The other person can never be the subject of an apology.
If you're apologizing, you're the subject not just of the opening clause, but the whole paragraph: it is you that is sorry, you who owns the responsibility for the conflict in the first place, and therefore you who needs to put things back together again. An apology is not an opportunity for you to move past the other person's offense in an argument so you can return to making your same point as before. The apology is a pivot point that changes the nature of the conversation altogether.
Did you know there are more fish in the water than stars in the sky? S
eriously, the water you have within a few minutes of your house is almost guaranteed to be sheltering a school of those fin-tailed creatures just below the surface. All those mouths have to eat, and it's easier than you think to get started in the timeless art of fly fishing.
It's the classic finish to every story. The hero overcomes the odds, beats the villain, and rises victorious from the ashes of his enemy. But is that how life really works? The real world doesn't seem to support such a clear-cut approach to how we "win". My experience so far tells me a very different story, and we'd all be better off if we marched to a much different rhythm.
Here's the thing about beef: it's expensive. And it should be; it's a part of a huge, expensive-to-raise animal. So, when you've invested in a high-quality piece of meat, especially a nice thick one, you don't want to screw it up. This recipe is the only way I cook it, partially because it's so darned easy, but mostly because it's the best steak I've ever tasted. Here's how to do it.
We've all come across the stubborn bolt. You know the one. That bolt that needs come off, like, now, but for no visible reason, the nut won't turn. Turns out, there's a simple trick: add a bit heat and get it turning quick. Here's how I make it happen.
I spent some time last week making a few DIY journals, and it made me think a bit about why I always have a stack of them filling my shelf. After looking through a few in the pile, I decided yes, they're definitely worth the effort. Here are a few reasons why.
Two fun facts: 1) unlike most styles, the cream ale is original to North American, born in the US in the mid 1800s; 2) the cream is, of course, an ale, but it is inspired by German lagers and "drinks" like a lager — it's light, crisp, and goes down easy. Okay, so that's what I do know; here's what I don't: what is a cream ale? And is there actually cream in it?
Spoiler alert: no, there isn't. Cream ales are simply light American ales that have an additional fermentable sugar sources like corn or rice to lighten the body. This makes the beer ferment faster, and therefore more economically; their overall lightness makes them easier
I used to hate when things were the same. I grew up in a family where everything was always changing. We never ate the same thing twice, we had no hallowed holiday traditions, no yearly vacation spot, no alarm clocks, no bedtimes, no church, no chore chart or laundry days. We did everything ad hoc, on the fly, winging it from sun up to sunset.
Sometimes, on a weekend morning, we'd leave the house, all of us together, with some vague destination in mind – maybe a museum or a park – and end up somewhere completely different (a cemetery or a different state). If we went out to dinner to celebrate a birthday, we usually chose the
We all have designs, and we all have ideas. And sometimes, they just have to get out of our heads and into the real world. Screen printing is a great way to ink art on just about anything from shirts to posters to wood. If you figure out how to do it right, it's the easiest way to create dozens of copies fast. So here's our look at the right gear and techniques you'll need to get started today.
We love a full-on major woodworking project. It's ambitious, challenging, and, once you've figured everything out, you're left with a piece of furniture that will get used everyday.
But, building furniture is also time consuming, takes up lots of space, and if you're using all hardwood construction, can be expensive to source the right materials. So, while it's lovely to learn joinery and finishing techniques, sometimes, you need a woodworking project that can be completed in a single day. Better yet, in a single sitting.
You know those tasks. The ones that you know won't actually consume that much time, but you imagine will take *just* long enough that you just can't motivate yourself to just step up and get it done.
Shining your shoes doesn't have to be one of them. True story. Provided you've got the right gear and a little technique, you can bring your leather shoes and boots back into shape in less than sixty seconds.
Often, when I try to explain the idea behind ManMade or what I do for a living, someone who doesn't quite get it will inevitably say to me, "You mean like MacGyver?" Um...I guess?
For the record, I don't think making stuff out of ordinary materials – what we do on ManMade – is anything like MacGyver. But I do like the approach of understanding how things work, and then applying standard techniques to whatever materials sit in front of you. Especially when those materials are bottles of spirits, and the techniques result in something like delicious cocktails.
'Cause here's the thing: when you become known amongst your peers as a guy who knows something about tasty cocktails, you become the guy who everyone turns to to make a tasty cocktail, whatever the occasion. And that's a good thing. It's a solid skill to have, and it's even more impressive if you don't have to look a recipe up on your phone before you start shaking and stirring.
So, with that in mind, here are seven standard recipes, ratios, and approaches to cocktail making that you can tuck in the back of your mind to whip up a tasty option, whatever you find in front of you. (Oh, and if you need bottle recommendations, here are our picks for stocking your home bar without spending a ton of money.)
How do you feel about the term, "man cave?" I have mixed feelings on it myself. One the one hand - like "girlfriend" or "foodie" - it's easy to use it colloquially since everybody has a general sense of what you mean when you say it. On the other, I haven't really worked out for myself all the connotations that come with its use, since it sometimes seems to me like it implies that one can't be a man outside of his man cave (or at least that its a necessary domicile of rejuvenation), Or that the rest of the home is then outside of his purview. Or, all spaces for men must be themselves a cave, involving sports memorabilia and beer signs. In that way, I mostly see the term "man cave" as potentially condescending. Now obviously that's a drastic oversimplification, but I've been thinking about the word recently a fair amount.
I LOVE my cast-iron skillet. I was in skillet envy for quite awhile watching other guys flaunt theirs at home and on camping trips before I finally pulled the trigger and got my own. I'm fairly certain I've got the hang of skillet maintenance, but having just come back from a wonderful camping trip in Big Sur, I realized there are some key tips everyone ought to keep in mind with this essential cooking tool...
If you ask me, the world of Vietnamese soups and broths is a world well worth spending time in. And none is better known, or more essential, to Vietnamese culture than pho, a seductive blend of aromatic broth, bright herbs, and bold chile slices to make things interesting. And though the broth is served hot, it's flavor profile makes it the kind of thing you can still enjoy in warm months, making it the ultimate year-round lunch.
Yesterday I had the wonderful experience of driving a manual Fiat up and down a single-lane highway through the mountains of California with a special lady I was trying to impress. Luckily I only stalled the car at two points, but I think stalled it about 8 times at both of those points and that is not an exaggeration. It was fairly emasculating for me, but she seemed to enjoy my shame...
It's an interesting contrast. Vodka is among the most simple and pure of spirits, distilled many times to show off the basic essence of its grain (or potatoes) and water source. But perhaps there's no other bottle that carries with it such a variety of contexts in which its imbibed. Because of its straight-forward, back-to-basics presentation, you can drink vodka like, say, a college student who wants to mask the taste. Or a James Bond-inspired martini drinker who hasn't learned about gin yet. Or for its, um, less-hangover-y nature and overall lower impact to your systems the next morning. And countless other ways.
Or, you could drink vodka like those people who invented it - those from Northeastern Europe, where long, cold winters mean grapes won't really grow, and the best source of sugar to ferment and distill are hardy cereal grains.