Jordan

That still blows my mind (even though I know it's not real 🤫). Owing to the long lifespan of Yoda’s species—Yoda himself lived to be roughly 900 years old before expiring in 1983’s Return of the Jedi, set five years prior to the events of the Disney+ series—it makes sense that the “baby” in the show is the human equivalent of someone about to subscribe to AARP: The Magazine. We learn Baby Yoda is about 50 in the first episode, where Mando is told he’s being tasked with finding a target that age. It’s a clever bit of misdirection that sets up the climactic reveal that the bounty hunter is after an infant.

Thanks so much for the answers, everyone! 💙

Version 5.0 drops May 5th 🙂

... life hands you lemons? 🍋😅

Welcome, queen!

I want to ask members whether they like red or blue more using a poll. How can I go about doing this?

This has got to be my all-time favorite cookie!

The moment I stepped off the plane and felt that warm Caribbean sun, I knew I was in heaven. All the years of hard work finally paid off. I booked it straight to my hotel, slipped into their gold, satin robe, and began living a life of luxury! The only thing I regret is not doing this sooner. Even better - my family will be arriving tomorrow before sunset. Looking forward to spending time with them in a setting that isn't the mundane of our normal routine!

We've all been that guy at the party - talking about coconuts. Wait, maybe that's just me. In this new blog entry, I'll discuss my love of coconuts, why they're so great for you, and how we can help the monkeys in Thailand.

You've made your way to the Coconutery, the world's leading non-existent coconut community. You know by now that coconuts are crazy healthy for you, but what specifically makes them grade-A? Here's a few reminders: They're highly nutritious Unlike many other fruits that are high in carbs, coconuts provide mostly fat (5Trusted Source, 6Trusted Source, 7Trusted Source). They also contain protein, several important minerals, and small amounts of B vitamins. However, they’re not a significant source of most other vitamins (5Trusted Source, 6Trusted Source). The minerals in coconut are involved in many functions in your body. Coconuts are especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol (8Trusted Source). They’re also rich in copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells. Benefit your heart Studies have found that people who live on Polynesian islands and frequently eat coconut meat have lower rates of heart disease than those who follow a Western diet (10Trusted Source). However, native Polynesians also eat more fish and less processed foods, so it’s unclear if these lower rates are due to eating coconut or other aspects of their diet (10Trusted Source). Another study in 1,837 Filipino women found that those who ate more coconut oil not only had higher levels of HDL (good) cholesterol but also higher levels of LDL (bad) cholesterol and triglycerides (10Trusted Source). Overall, it concluded that coconut oil has a neutral effect on cholesterol levels (10Trusted Source).

Use These 6 Power Ingredients Cake is literally nothing without its ingredients and these power players are the difference between dense dry cake and light moist cake. Cake Flour: Cake flour produces the softest cake. If you don’t usually buy cake flour, make the exception here. It’s sold in the baking aisle with the other flours. You can use leftovers in any of these cake flour recipes or you can use this cake flour substitute. Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. To keep the coconut cake light and fluffy, use only egg whites. We’ll add the moisture back with sour cream. Sour Cream: The moist maker! This cake melts in your mouth. Coconut Extract: I tested this recipe with and without coconut extract. We loved it both ways, but coconut extract is necessary for best coconut flavor. It’s in the baking aisle near the vanilla extract. Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s creamier and thicker than regular milk and usually found near the Thai food products. Do not use refrigerated carton coconut milk because the two are very different. Sweetened Shredded Coconut: I recommend using sweetened shredded coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. I reduced the added sugar in the cake batter to make up for the sweetness. Sweetened coconut is sometimes sold as long skinny shreds, a size some find off-putting in cake. Therefore, I recommend pulsing them in a food processor so they’re smaller. Source: Sallys Baking Addiction

Directions Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°. In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Nutrition Facts 1 bar: 211 calories, 12g fat (8g saturated fat), 36mg cholesterol, 166mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 3g protein. Source: Taste Of Home

Alright, I love coconuts, but is it cool if I share my love of monkeys, too? The ones that are FREE of course.