Hazen High School canceled the remainder of its varsity football season last week, but the Highlanders will get one more game with Todd Beamer, which also canceled its varsity schedule earlier this month, agreeing to play Friday night. From @JaydaEvans:

Haze over Singapore could prompt restrictions on outdoor entertainment during the Formula One Grand Prix weekend, though the race itself is expected to go ahead as planned, the FIA said

Hazelnut Chocolate Invention. The world’s favorite chocolate pairing started as a wartime cheat. When Napoleon slammed Europe shut with the Continental System in 1806, British ships stopped delivering cocoa. In Turin, chocolate suddenly became scarce, expensive, and politically inconvenient. Piedmont’s chocolatiers had a local surplus sitting in the hills: the Tonda Gentile delle Langhe hazelnut, a round, oily, absurdly fragrant nut that grew like a weed compared with beans from the other side of the ocean. So they roasted the nuts, ground them into a paste, and stretched what little cocoa they had. The result was gianduja: part necessity, part accident, and—though nobody in those workshops could have named the reason—a chemical jackpot. Hazelnuts are fat bombs. Their oil is mostly oleic acid, the same monounsaturated fat that makes olive oil silky. Mill the nuts fine enough and they surrender a butter that doesn’t fight cocoa butter; the two fats melt on similar terms, so the mixture goes softer and more mouth-coating than straight chocolate. Roast them and the Maillard reaction throws off pyrazines—the same family of roasted, nutty, almost cocoa-like aroma compounds that roasting coaxes from cacao itself. The bitter alkaloids in chocolate don’t get buried. They get company. Two ingredients that look like substitutes turn out to be co-conspirators. A century later, history ran the experiment again. After World War II, cocoa was rationed and Piedmont still had hazelnuts. In 1946, pastry maker Pietro Ferrero, working in Alba, revived the old trick as a loaf wrapped in foil: Pasta Gianduja, sliced like cheese and eaten on bread because a slab of real chocolate was a luxury. By 1951 the loaf had become Supercrema, a cheaper, creamier spread. In 1964 his son Michele tightened the recipe, gave it a name that traveled—nut plus the Italian diminutive -ella—and put it in a jar. Nutella did not invent the pairing. It industrialized the accident. Ferrero Rocher and Kinder Bueno finished the job. Once a cheap way to fake abundance, roasted hazelnut and chocolate now taste, to most of the planet, like they were always meant to share a spoon.

Hazel Moore Standing Doggy with Step Dad 🔥💦 @HazelnuttMoore #HazelMoore# @sethgamblexxx #SethGamble# @TheBreeMills @puretaboocom @AdultTimecom #PureTaboo# #StandingDoggy# #StepDad# #KitchenSex#