It's just missing a station wagon mod. https://www.google.com/search?client=firefox-b-1-d&q=corvette+station+wagon

Bald Eagle eyes are the same size as human eyes. Most of their head space is taken up by their eyes.

The Blue Jay is asking the Eagle's opinion of its impression of a badminton shuttlecock.

That's why making a universal vaccine for influenza, or for all the rhinoviruses and coronaviruses hasn't been figured out. There's so many variants that play hokey-pokey-mixmaster with their components that a vaccine for one may only work on it and a few closely related mutations.

Idaho, bred and born here.

Whomever thought up the order of born and bred? That's... entirely the wrong order of operations.

Poultry gravy can be pretty fowl.

Sounds like you are about to commit a Class 3 Campbells Soup Green Bean Casserole. Have you no shame? ;)

The local big store here has signs hanging over each aisle with six types of items each one contains. They should have hung up 8, or 10 on them.

Ugh. I *hate* highly peppered gravy. Whenever I order a chicken fried steak (which is a rare thing) I always have to specify no gravy or gravy on the side, and half the time the plate still comes drowned in "country gravy" that can vary from a good light gravy to apparently having an entire pepper shaker poured into it. Then there's the breading. Is it lightly seasoned or did they knock the whole pepper shaker into it?

Chicken fried steak without it swimming in a quart of gravy poured onto the steak, mashed potatoes, and rapidly tsunami-ing toward the vegetables is a concept some restaurants seem to have trouble with.

Remember that old saturday morning cartoon PSA "Don't Drown Your Food"? https://www.youtube.com/watch?v=fIyPm0Z06KE

Get Wondra flour for making sauces. It's an extra finely milled flour. Some corn starch will also help.

Different vegetables are better canned or frozen.

Green peas, frozen. When canned they turn an odd color, the skins slide off, they're mushy and taste bleah. Frozen they stay bright and when heated just right they retain a bit of crispness.

Green beans, canned. Frozen they do the same taste thing as canned peas and they turn rubbery.

Carrots, canned. When frozen they do the rubber thing like green beans.

Cauliflower and Broccoli, frozen. When canned they're always overcooked, mushy, and taste terrible.

Most restaurants I've eaten at will either use an all frozen mix where the beans and carrots are lousy, or if making their own mix they go for the canned peas and frozen green beans and frozen carrots.

I'd like to see a company do a split vegetable medley with the ones that do best frozen and the ones that do best canned put together. Print on the labels Best Frozen and Best Canned, with a note to look for the other half in the Canned Vegetables or Frozen Foods.

My local store has honey, in two different aisles. Different brands in each location. No idea why. Put all the bleeping honey in the same place!

It has a soft drink aisle but the Jarritos sodas are in the ethnic foods aisle. Do Mexican grocery stores put Coke and Pepsi and Shasta in the "foreign foods" aisle?