In a one-and-a-half-quart jug or bowl, dissolve sugar in 6 ounces of water. Add lemon juice and cold water. Stir in rum, cut limes in half, run the cut sides around the rim of jug or bowl and hand squeeze the juice in. Serve.
using 2250 grams of belly, please refer to https://gist.github.com/dylanegan/4d6184baf96978485a36#file-salt-md for salt measurement when adjusting belly size
| ### Keybase proof | |
| I hereby claim: | |
| * I am dylanegan on github. | |
| * I am dylanegan (https://keybase.io/dylanegan) on keybase. | |
| * I have a public key whose fingerprint is 5279 96DD EE16 12B0 893E FF69 312E 04AC 0061 C86A | |
| To claim this, I am signing this object: |
| ## Osaka | |
| ## Kyoto | |
| * https://www.facebook.com/pages/Kitchen-Rakuraku/52192351975 | |
| * https://en.wikipedia.org/wiki/Ninna-ji | |
| * https://en.wikipedia.org/wiki/Ryōan-ji | |
| * https://en.wikipedia.org/wiki/Kinkaku-ji |
Test 🐟
Test
Test
Marcel Petite uses two aging facilities - one in the old munitions fort called Fort Saint Antoine and the other is Les Granges. Each location offers a specific aging environment which is best suited to cheeses that are hand selected by Claude - the master taster (chef du cave).
Trois Sapins is a brown label Comté which means that it is not selected for substantial aging and is intended to be a simple cheese, eaten when young. Aged about 9 months by the time it arrives at our door, this is a pliant Comté with grassy flavors with hints of walnuts.
| Newport, RI | |
| Lexington and Concord | |
| Salem | |
| Cape Ann (Gloucester and Rockport) | |
| Burlington, VT | |
| Newburyport | |
| Western MA (Northhampton) | |
| Portsmouth (NH) | |
| Mystic, CT |
Downtown is lé bomb [dot] com. There's lots of great restaurants and bars down here, and cool Airbnb's at which to crash.