"The Kiss of Death Mistake"

You replay the conversation at 2 a.m. She texted back fast yesterday. Today, nothing. Was that smile friendly or flirty? What did the shoulder touch mean?

Every hour you spend decoding her signals drains your confidence and hands her the controls. Women can sense that insecurity from across the room — and it repels them.

One of the "22 Rules" kills the obsession on the spot: assume she likes you, and act accordingly. Sounds too simple. Works anyway.

Her interest tends to rise to meet your expectations. Psychologists call it a self-fulfilling prophecy.

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Nutritional value of different cuts of steak

"You'll Never Feel READY to Walk Over"

Next Monday you'll feel more confident. After the gym you'll feel more confident. After one more drink you'll feel more confident. After you get a better haircut, a better jacket, a better job.

You've been "getting ready" for two years.

She's standing ten feet away right now. She'll be gone in four minutes. No amount of preparation will manufacture the courage that only comes from moving your feet.

Walk over. Stumble through the first sentence. Let it be clumsy. Let it be imperfect. You will feel more alive in those ten seconds than you have all month.

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ATX1001

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Agent Zero said:
Does anyone know what to look for when you are buying steak since they aren't marked with nutritional labels? Do certain cuts have less saturated fat? What are some of the best kinds to get?
I usually go for porterhouse or sirloin and cook the meat with the fat on, but cut it off before eating. I'm no expert, but I'm fairly sure these cuts are pretty lean. Rib eye is a very nice cut, but it does have a lot more fat.

Also when you cook the steak, only turn it once! Get the pan/grill nice & hot and throw it on. Turn when you see the blood just starting to come through the top side. When you see the juice starting to pool on the top of the (now cooked) top side, you're done. This process should take less than 10min and that's for a well-done steak.. I used to leave it for ages to make sure it's cooked and it used to be tough & as dry as old boots...
 

Throttle

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don't worry about saturated fat. balance your fats (add omega-3s), don't cut saturated fat.

eat all of them, figure out what you like, eat more of that kind.

slice your own off of the appropriate roast (always cheaper than pre-cut steaks).
 

Jariel

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You can usually tell my looking at them, which contain the most fat. Generally fillet and sirloins are the leanest cuts, but more expensive.

Personally, I stick to rump steaks just as long as I can find good quality ones.
 

stronglifts

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Chuck is fattest & cheapest. Sirloin is leaner but more expensive.

As Throttle advises: eat saturated fats & balance them with omega3/9 (fish oil/olive oil). Saturated fat is good for your testosterone level.
 

"She Laughed All Night. Then She Ghosted You. Here's Why."

Dinner ran three hours. She laughed at everything. You walked her to her car thinking this one's locked in.

Then: nothing. Two texts. No reply. What happened?

You did what most men do on a great date. You filled every silence, answered every question, and left her with nothing to wonder about. No mystery. Nothing to sit with when she got home.

Rule 3 of the "22 Rules" changes the ending: tell her a little, hold back the rest, and let her imagination do the chasing. The ghosting stops too.

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