Too cold is always better than too hot. Period.
Get a hot tea. Put on a sweater. Put on a fucking blanket, I don’t care. You can fix being cold. You’re just whining.
I can’t strip down to my underwear and dunk myself into a cool water bath at work. It’s frowned upon.
A lot of us vote on machine, but it also prints a paper copy that is submitted as well. Because the copy is produced by machine, it can be encoded to be directly and accurately tabulated by machine initially, but also can be hand counted, if need be, later. Speaking as a software engineer, exclusively electronic voting is a fucking terrible idea for any number of reasons, like malice, incompetence, good old human error, etc. But we don’t do that. There is and should always be a paper trail to validate it.
There’s a common stereotype that white Americans don’t use seasoning or cook from scratch. And that’s not exactly unfounded. I’ve known plenty that cook this way.
I make it my goal in life to defy the white people can’t cook stereotype. My wife’s family is the epitome of this, so I’m the designated chef for a lot of our family dinners. My Mac n Cheese is stupid good though.
Freshly grated cheeses (sharp cheddar, gruyere/fontina, smoked gouda, parmigiano reggiano) and a bit of American for that sodium citrate emulsifying power, melted into a piping hot beschemel with Dijon, mustard powder, paprika, a pinch of thyme, and a hit of cayenne. Mix in some drained elbow or penne pasta, cooked to just al dente in well salted water, in a baking dish. Depending on my mood/desire for texture, either top with reserved cheese or some seasoned, buttered, well-crushed Ritz crackers. Bake until browned nicely.
Been making Mac like this for a few years and it is regularly the favorite of the meal. Gotta use a variety of cheeses that give you strong cheesy flavor, creaminess, smokiness and nuttiness. The mustard is also important to cut the richness of the cheese.
You needed ceiling fans to help distribute and even out the temperature.