Pedro

I meant streams of texts at 4am, posessive behaviour, asking if you want kids after 5 minutes, crying when you say hello to the girl at the supermarket cashier, mad, are crazy eyes a good thing in the uk?

I always thought it should be called Chita bread, but I can see how that wouldn't work in English

Crazy eyes!

Fuck, eat a normal burger bun, or a normal proper bread!

No it's not, but you made me go look again

I never implied it wasn't good. It's great, if you're 10 You're supposed to be a man's man, tall dude, cigars and whisky and a big Harley, and you're eating your burgers with children's bread? Do you stop that lovely big red Harley and chew on gummy bears on breaks, too?

What is your opinion on the modern 2 stroke by now? Regarding the auto oil mix and the practicality of it all, including the rideability for someone not MX?

I always wanted to ride a big Harley, this is going to be great!

They're idiots, do a marketing thing, tell client how AC in the winter works for both heating up while keeping glass nice and clear. Windows will clear twice as fast with AC.

If drunk, that step in the middle of the room with the weird carpet lines would probably play games with you. Also, nice wallpaper.

I can get it why someone doesn't sell a bike like that, unless he needs the money. It's something he treasures.

Sounds kind of iffy, dude. Be safe. By safe, I mean take protection. By protection, I hope you know what I mean. It's not knee pads, well, not just knee pads....

While I was waiting for Costa to have a good sniff and make up his mind about having a poop or not, I took a couple of pictures dedicated to @yen_powell, of my local cemitery on a dewy night. The crossed bones above the gates have always seemed kind of weird to me.

No AC works? Hell, Marcel, that and a good exhaust diagnostics machine make a shop. I love the truck, though, to a Portuguese guy that big chrome front makes me think you live in a Hollywood movie.

So there’s a step in the middle of the room then?

A little rough play with Costa, followed by chilling with a glass of wine outside don’t know if I’ll ride on the weekend, but I will for sure go on a few days on the bike not long from now, maybe next weekend.

Don't know if you have them in Spain since you live in the mediterranean, but one of my favourite things to eat in the Algarve is "Conquilhas", it's a sort of tiny clam that's about the size of a big bean, don't know what they're called in english or castellano. Seen as more of a poor people's shellfish, hey're cheaper to buy but delicious when cooked the same way. You'll get a proper summery meal for way less money than rare expensive clams. This is what they look like. I prefer to buy complete prawns when I do get them. They're easy to clean and you get a better assurance that they're fresh, also the skins and stuff like that are what really flavors your final dish.

So, this is one of the most delicious summery things you can have in Portugal. It's very similar to what they do in Italy except I prefer our version with coriander instead of parsley and no pasta. You can get fresh safe local clams in most Algarve markets, and these are delicious. They go from 10 to 15€/kilo in low season to a quick 25 to 35€ in high season, seasons change overnight apparently which annoys me deeply. Regardless, clams feed by filtration and get contaminated with whatever toxins are around at the time they're caught, this demands that they're caught when they should and where it's safe, which is why sometimes foreign smaller clams from vietnam or other places are safer, you're sacrificing a little flavor for safety though, plus they're way cheaper, usually less than half price. After getting your clams home you'll let them rest for a few hours in sea water, a good quality market will provide you with 5 or 10lt of sea water no problem, this is important because you will let them rest and breathe in that water to let out all the sand they're carrying inside. If you can't get sea water, use tap water and salt it, make it taste like the ocean and you should be ok, if it's got too little salt or too much you'll kill the clams and they're no good. It's important they get plenty of water though, I like to buy them after lunch and leave them be in cold water until dinner(add a couple of ice cubes if you're in a proper hot place). After a while inside the water, pick out the ones that are closed because they're dead. Before cooking drain out and rinse under the tap, if any are left open after rinsing, take them out because they're dead. Get a few garlic cloves, easily 5 to 8 nice fat fresh ones, smash them and slice them. I like to add half the garlic smashed and sliced, and half just smashed but almost whole. Get a fresh coriander bunch, and finely shop the stalks, and roughly shop the leaves. A lot of olive oil to cover the bottom of a pan and while cold put the garlic and coriander in. Resist adding butter, this is meant to taste like the ocean. Start at low to medium heat and simmer everything, before the garlic turns golden (you want cooked but soft fragrant white garlic) add the clams and close the lid. Let heat build for a moment, like a minute or so, and add a couple of glasses of nice room temperature white wine. Give it a few twirls and close the lid between them, it'll cook quickly, uncover and serve as soon as all clams are open. Don't let the clams cook a lot after they're open, they will become overcooked and rubbery shit. Serve with a nice quality heavy bread, Algarve and Alentejo bread is amazing for this, but a nice white sourdough ought to be nice. Toast it golden as you'll use it to soak up the delicious garlicky sauce. This is where you can use butter if you want to, by toasting the bread already buttered, it'll be more decadent, but give it a try without butter first, I promise it's delicious. Squeeze a little bit of lemon over right before eating, if you like, I do. For wine, you want a nice mineral citric sharp white for a classy meal. You can go rose if you want to have a lighter meal or are british, but don't cook with the rose. Top picture is Algarve clams, bigger and rougher, second picture is Vietnamese clams, smaller and smoother but way cheaper. Both delicious.

In the US they're having problems understanding babies' responses when asking them how they identify.

Let's hope not

He probably has, Marcel. You can never tell over the internet.

No butter for clams!

Smaller is usually more flavourfull in most clams, but that is when they’re cooked in a closed dish with no mixes. If you like clams, with just some fresh coriander, garlic, olive oil and fresh live clams you can make a portuguese / italian feast, plus proper bread to go with it and a nice crisp white You’ll get nice enough vietnamese clams from a quality supermarket, which sometimes is better than risking local toxins. Will post a link to a recipe later.