James Milner retiring means 2026-27 will be the first English top-flight season since 1956-57 that will not feature a single player who played under Sir Bobby Robson.
Totalmente enamorado de esta propuesta de bandera planetaria. Un circulo azul para representar nuestro planeta, y el resto transparente para que el fondo sea parte de la bandera
Nowadays kids’ books have messages like “believe in yourself” and “you can do anything” but when I was a kid the messages were things like “a lady who has a candy house wants to cook and eat you” and “sometimes wolves can disguise themselves as old women”
Introduce yourself with 10 bands you've seen live:
Bob Dylan
Dead & Company
Phish
Billy Strings
The Who
Willie Nelson
Wilco
My Morning Jacket
The Rolling Stones
Eric Clapton
Introduce yourself with 10 bands you've seen live:
Ride
Guided by Voices
Low
Alison's Halo
The Loud Family
Public Enemy
The Orb
The Apples (in Stereo)
Magnetic Fields
Pedro the Lion
There is no doubt in my mind that the best writings of any U.S. President are Grant's memoirs, and his recollections of Lee's surrender in Appomattox---161 year ago this today---are perhaps the best parts of those memoirs.
"It allows us to play super-loud without killing ourselves or frying those in the front, to get loud, clean sound at the back of a huge hall and supreme musical control…for me, it's like piloting a flying saucer. Or riding your own sound wave." - Phil Lesh
52 years ago today, the Grateful Dead conducted their “sound check” with the Wall of Sound at Cow Palace in Daly City. The system that would revolutionize the way music was heard came at quite the cost, powered by 480 speakers stacked about 30 feet high and operated by eight soundmen, costing roughly $200,000. The results however, stand the test of time. Listen to tracks from the show on ‘Dick’s Picks Volume 24’ here: https://t.co/UclXCrOskV
Photo by Mary Ann Mayer
Rory McIlroy explains why he made each selection for his 2026 Masters Champions Dinner menu:
𝗣𝗲𝗮𝗰𝗵 & 𝗥𝗶𝗰𝗼𝘁𝘁𝗮 𝗙𝗹𝗮𝘁𝗯𝗿𝗲𝗮𝗱
“I wanted to try to bring a little bit of the local ingredients in. So I'm doing a Georgia peach and ricotta flatbread with hot honey. So hopefully that will go down well with the drinks.”
𝗥𝗼𝗰𝗸 𝗦𝗵𝗿𝗶𝗺𝗽 𝗧𝗲𝗺𝗽𝘂𝗿𝗮
“I think everyone likes rock shrimp tempura, so sort of a crowd pleaser with that one.”
𝗕𝗮𝗰𝗼𝗻-𝗪𝗿𝗮𝗽𝗽𝗲𝗱 𝗗𝗮𝘁𝗲𝘀
“My mum does these really, really nice dates stuffed with goat cheese, wrapped in bacon … Thanks to Rosie for that one.”
𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝗘𝗹𝗸 𝗦𝗹𝗶𝗱𝗲𝗿𝘀
“In the buildup to the Masters last year, I was eating a lot of elk ... I didn't want elk to be the main course because I didn't know if everyone would like that … So I'm doing grilled elk sliders which I think is fun.”
𝗬𝗲𝗹𝗹𝗼𝘄𝗳𝗶𝗻 𝗧𝘂𝗻𝗮 𝗖𝗮𝗿𝗽𝗮𝗰𝗰𝗶𝗼
“My wife, Erica and I, our favorite restaurant, or one of our favorite right now is in New York. It's called Le Bernardin. Eric Ripert is the chef there, and this is a dish from that restaurant. It's a yellowfin tuna carpaccio. It's a really thin slice of French baguette with a really thin slight of foie gras on top of that … So that's a fun one that the club worked with me on as well. They went up to the restaurant and worked with the chefs, and made sure; that they obviously wanted to get it right for the night, so that's really cool.”
𝗪𝗮𝗴𝘆𝘂 𝗙𝗶𝗹𝗲𝘁 𝗠𝗶𝗴𝗻𝗼𝗻 𝗼𝗿 𝗦𝗲𝗮𝗿𝗲𝗱 𝗦𝗮𝗹𝗺𝗼𝗻
“It's an amazing honor to be able to host it, but at the same time, I want everyone to enjoy it. I went for two different options for the main course, a wagyu filet mignon for people that want red meat, or a fillet of seared salmon; so depending on what you want.”
𝗦𝗶𝗱𝗲𝘀
“When I was a kid, I used to eat (Irish) champ by the bowlful … Some sauteed brussels sprouts. Glazed carrots with brown butter. And then trying to bring a little bit of that local flavor back in, some crispy Vidalia onion rings. Vidalia is not too far away from Augusta, about a two, two-and-a-half-hour drive.”
𝗦𝘁𝗶𝗰𝗸𝘆 𝗧𝗼𝗳𝗳𝗲𝗲 𝗣𝘂𝗱𝗱𝗶𝗻𝗴
“I think very much a crowd-pleaser, sticky toffee pudding with vanilla ice cream on warm toffee sauce.”
𝗪𝗶𝗻𝗲𝘀
"My favorite part of the menu is you obviously get access to the wonderful wine cellar at Augusta National. We're starting off with a 2015 Salon Brut champagne.
And then followed by a 2022. Domaine Leflaive Batard Montrachet. It's the first-ever white wine that I actually liked ...
And then for the red wine we're receiving a 1990 Chateau Lafite Rothschild from Pauillac in Bordeaux. That is the wine that I drank the night that I won the Masters, so obviously brings back some great memories. Shane Lowry had a little bit to do with getting that wine, so I want to shout him out for that, too ...
To finish off, we're going with a 1989 Chateau D'Yquem dessert wine from Sauternes in Bordeaux, as well. Obviously '89, my birth year, and I think every great meal deserved to be finished off with Chateau D'Yquem. It is like liquid gold.
I wanted to be really intentional with the wines. It's something that I'm really into and passionate about and started to collect wine, probably over the past decade."