Today, the croissant has become one of the hottest new consumer items in the century of the common man, putting some joie de viv

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[deleted]
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Today, the croissant has become one of the hottest new consumer items in the century of the common man, putting some joie de vivre in the staff of life. At Sara Lee, croissants have now outstripped pound cake in sales volume, freezing smiles on the faces of competitors. At Roy Rogers, the name of the product has been Anglicized or westernized to ''crescent rolls''; soon there will be little difference in the American pronunciation of croissant and crescent. The rise of the croissant has taken place in the midst of the explosive popularization of the bagel. This eastern European round roll was traced by folklorist Leo Rosten to 1610 in Cracow, Poland, where indigent Jews who lived on black bread would treat as a delicacy the roll made with white flour, simmered in boiling water, then baked and glazed with egg white. As this culinary delight traveled to Germany, it was called beugel or beuglich, dialect words for ''ring-shaped pastry,'' perhaps from beugen. ''to bend.'' Only a generation ago, its production and consumption was generally limited to cities with Jewish populations. Today the bagel has broken its ethnic mold. From Whatsa Bagel in Chevy Chase, Md., to the Bagel Chateau on Third Avenue in New York, to Bims in Safeway Supermarkets across the country, the marketers of the chewy roll are reaching for an all- American clientele. Bagels are big business. Of course, a clash was inevitable. People whose mouths water at the fragrant flakiness of a croissant turn up their noses at the roundly resistant bagel. For their part, bagel mavens, who have their mouths fixed for the crisp coating and toothsome toughness of the bagel, poke their forks suspiciously at what seems to them to be a greasy, tasteless Danish. Psychologists understand the inherent antipathy between the croissanteur and the bagel maven. The shape of the croissant is that of the new moon, symbolizing openness to change and receptivity to ideas, while the spheroid bagel offers the symbol of the closed circle, complete it itself, perfect as an egg, asserting its traditionality. As a result, people who like bagels distrust people who like croissants. A bagel is for tearing apart with a satisfying display of strength, or slicing dangerously with a sharp knife; a croissant is for gently pulling apart. For their part, people who like croissants look askance at the bagel crowd: A croissant is light, flaky, accommodationist, digestible. A bagel lies in the stomach like a circular lump of lead. Today,
[deleted] M
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Today, the croissant has become one of the hottest new consumer items in the century of the common man, putting some joie de vivre in the staff of life. At Sara Lee, croissants have now outstripped pound cake in sales volume, freezing smiles on the faces of competitors. At Roy Rogers, the name of the product has been Anglicized or westernized to ''crescent rolls''; soon there will be little difference in the American pronunciation of croissant and crescent. The rise of the croissant has taken place in the midst of the explosive popularization of the bagel. This eastern European round roll was traced by folklorist Leo Rosten to 1610 in Cracow, Poland, where indigent Jews who lived on black bread would treat as a delicacy the roll made with white flour, simmered in boiling water, then baked and glazed with egg white. As this culinary delight traveled to Germany, it was called beugel or beuglich, dialect words for ''ring-shaped pastry,'' perhaps from beugen. ''to bend.'' Only a generation ago, its production and consumption was generally limited to cities with Jewish populations. Today the bagel has broken its ethnic mold. From Whatsa Bagel in Chevy Chase, Md., to the Bagel Chateau on Third Avenue in New York, to Bims in Safeway Supermarkets across the country, the marketers of the chewy roll are reaching for an all- American clientele. Bagels are big business. Of course, a clash was inevitable. People whose mouths water at the fragrant flakiness of a croissant turn up their noses at the roundly resistant bagel. For their part, bagel mavens, who have their mouths fixed for the crisp coating and toothsome toughness of the bagel, poke their forks suspiciously at what seems to them to be a greasy, tasteless Danish. Psychologists understand the inherent antipathy between the croissanteur and the bagel maven. The shape of the croissant is that of the new moon, symbolizing openness to change and receptivity to ideas, while the spheroid bagel offers the symbol of the closed circle, complete it itself, perfect as an egg, asserting its traditionality. As a result, people who like bagels distrust people who like croissants. A bagel is for tearing apart with a satisfying display of strength, or slicing dangerously with a sharp knife; a croissant is for gently pulling apart. For their part, people who like croissants look askance at the bagel crowd: A croissant is light, flaky, accommodationist, digestible. A bagel lies in the stomach like a circular lump of lead.
[deleted]
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Today, the croissant has become one of the hottest new consumer items in the century of the common man, putting some joie de vivre in the staff of life. At Sara Lee, croissants have now outstripped pound cake in sales volume, freezing smiles on the faces of competitors. At Roy Rogers, the name of the product has been Anglicized or westernized to ''crescent rolls''; soon there will be little difference in the American pronunciation of croissant and crescent. The rise of the croissant has taken place in the midst of the explosive popularization of the bagel. This eastern European round roll was traced by folklorist Leo Rosten to 1610 in Cracow, Poland, where indigent Jews who lived on black bread would treat as a delicacy the roll made with white flour, simmered in boiling water, then baked and glazed with egg white. As this culinary delight traveled to Germany, it was called beugel or beuglich, dialect words for ''ring-shaped pastry,'' perhaps from beugen. ''to bend.'' Only a generation ago, its production and consumption was generally limited to cities with Jewish populations. Today the bagel has broken its ethnic mold. From Whatsa Bagel in Chevy Chase, Md., to the Bagel Chateau on Third Avenue in New York, to Bims in Safeway Supermarkets across the country, the marketers of the chewy roll are reaching for an all- American clientele. Bagels are big business. Of course, a clash was inevitable. People whose mouths water at the fragrant flakiness of a croissant turn up their noses at the roundly resistant bagel. For their part, bagel mavens, who have their mouths fixed for the crisp coating and toothsome toughness of the bagel, poke their forks suspiciously at what seems to them to be a greasy, tasteless Danish. Psychologists understand the inherent antipathy between the croissanteur and the bagel maven. The shape of the croissant is that of the new moon, symbolizing openness to change and receptivity to ideas, while the spheroid bagel offers the symbol of the closed circle, complete it itself, perfect as an egg, asserting its traditionality. As a result, people who like bagels distrust people who like croissants. A bagel is for tearing apart with a satisfying display of strength, or slicing dangerously with a sharp knife; a croissant is for gently pulling apart. For their part, people who like croissants look askance at the bagel crowd: A croissant is light, flaky, accommodationist, digestible. A bagel lies in the stomach like a circular lump of lead. Today,
SpartanB312-Noble6
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Bred
[deleted] M
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dear god
SpartanB312-Noble6
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All you will need is a twelve-gauge shotgun, an M84 flashbang, Sweet Baby Ray’s barbecue sauce, and a twenty-thousand-kilogram block of solid uranium 235. We must first create a diversion. This will distract the assailants such that you have an opening for tactical withdrawal. It is for this reason that we brought the barbecue sauce. Using your buff, well-toned arm, lob the barbecue sauce out the window at exactly 100 meters per second at an angle directly parallel to the outside ground. Assuming that the barbecue sauce weighs 0.56 kilograms, acceleration due to gravity is 9.81 meters per second, and initial vertical velocity is zero, the barbecue sauce should take exactly 1.11 seconds to reach the ground ignoring air resistance. This gives you exactly 1.11 seconds to escape the vicinity before the barbecue sauce lands on the ground and explodes into a lethal fireball as all nearby objects are incinerated by a common household condiment burning at six thousand degrees Celsius. A single tear escapes your eye, as you realize that you will probably never taste the sweet nectar of Sweet Baby Ray’s again. Not after the sigma variant caused the downfall of the barbecue sauce supply chain, a great regime whose unwavering glory surpassed that of the Roman Empire at its peak. But right now, more important matters are at hand. You will never forget the sacrifice that Sweet Baby Ray’s made to save your own life and entrust in your hands the future of human civilization. There is no turning back now. You must now take action and seek immediate vengeance. Carefully breach your bedroom door with the twelve-gauge shotgun and clear the outside area with an M84 flashbang. Then run towards the nearest exit, making sure to make random turns and detours to confuse the enemy, for if you do not know your next move, neither can they. Finally, once you are outside, it is time to unleash the fury of a twenty-thousand-kilogram block of solid subcritical uranium 235. With your house surrounded, it only makes sense to make one last stand for the survival of human civilization. This is what you have been preparing for. Assuming that you have not been lacking, you should easily be able to replicate the compression effects of a chemically-fueled implosion assembly nuclear weapon explosive lens with your bare hands to force the fissile uranium into supercriticality, causing an exponential growth of nuclear chain reactions that releases two hundred twenty-six billion joules of energy into

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Today, the croissant has become one of the hottest new consumer items in the century of the common man, putting some joie de vivre in the staff of life. At Sara Lee, croissants have now outstripped pound cake in sales volume, freezing smiles on the faces of competitors. At Roy Rogers, the name of the product has been Anglicized or westernized to ''crescent rolls''; soon there will be little difference in the American pronunciation of croissant and crescent. The rise of the croissant has taken place in the midst of the explosive popularization of the bagel. This eastern European round roll was traced by folklorist Leo Rosten to 1610 in Cracow, Poland, where indigent Jews who lived on black bread would treat as a delicacy the roll made with white flour, simmered in boiling water, then baked and glazed with egg white. As this culinary delight traveled to Germany, it was called beugel or beuglich, dialect words for ''ring-shaped pastry,'' perhaps from beugen. ''to bend.'' Only a generation ago, its production and consumption was generally limited to cities with Jewish populations. Today the bagel has broken its ethnic mold. From Whatsa Bagel in Chevy Chase, Md., to the Bagel Chateau on Third Avenue in New York, to Bims in Safeway Supermarkets across the country, the marketers of the chewy roll are reaching for an all- American clientele. Bagels are big business. Of course, a clash was inevitable. People whose mouths water at the fragrant flakiness of a croissant turn up their noses at the roundly resistant bagel. For their part, bagel mavens, who have their mouths fixed for the crisp coating and toothsome toughness of the bagel, poke their forks suspiciously at what seems to them to be a greasy, tasteless Danish. Psychologists understand the inherent antipathy between the croissanteur and the bagel maven. The shape of the croissant is that of the new moon, symbolizing openness to change and receptivity to ideas, while the spheroid bagel offers the symbol of the closed circle, complete it itself, perfect as an egg, asserting its traditionality. As a result, people who like bagels distrust people who like croissants. A bagel is for tearing apart with a satisfying display of strength, or slicing dangerously with a sharp knife; a croissant is for gently pulling apart. For their part, people who like croissants look askance at the bagel crowd: A croissant is light, flaky, accommodationist, digestible. A bagel lies in the stomach like a circular lump of lead. Today, the croissant has become one of the hottest new consumer items in the century of the common man, putting some joie de vivre in the staff of life. At Sara Lee, croissants have now outstripped pound cake in sales volume, freezing smiles on the faces of competitors. At Roy Rogers, the name of the product has been Anglicized or westernized to ''crescent rolls''; soon there will be little difference in the American pronunciation of croissant and crescent. The rise of the croissant has taken place in the midst of the explosive popularization of the bagel. This eastern European round roll was traced by folklorist Leo Rosten to 1610 in Cracow, Poland, where indigent Jews who lived on black bread would treat as a delicacy the roll made with white flour, simmered in boiling water, then baked and glazed with egg white. As this culinary delight traveled to Germany, it was called beugel or beuglich, dialect words for ''ring-shaped pastry,'' perhaps from beugen. ''to bend.'' Only a generation ago, its production and consumption was generally limited to cities with Jewish populations. Today the bagel has broken its ethnic mold. From Whatsa Bagel in Chevy Chase, Md., to the Bagel Chateau on Third Avenue in New York, to Bims in Safeway Supermarkets across the country, the marketers of the chewy roll are reaching for an all- American clientele. Bagels are big business. Of course, a clash was inevitable. People whose mouths water at the fragrant flakiness of a croissant turn up their noses at the roundly resistant bagel. For their part, bagel mavens, who have their mouths fixed for the crisp coating and toothsome toughness of the bagel, poke their forks suspiciously at what seems to them to be a greasy, tasteless Danish. Psychologists understand the inherent antipathy between the croissanteur and the bagel maven. The shape of the croissant is that of the new moon, symbolizing openness to change and receptivity to ideas, while the spheroid bagel offers the symbol of the closed circle, complete it itself, perfect as an egg, asserting its traditionality. As a result, people who like bagels distrust people who like croissants. A bagel is for tearing apart with a satisfying display of strength, or slicing dangerously with a sharp knife; a croissant is for gently pulling apart. For their part, people who like croissants look askance at the bagel crowd: A croissant is light, flaky, accommodationist, digestible. A bagel lies in the stomach like a circular lump of lead.