The decision nevertheless represents something of a gamble for DC, which has already discovered that when jugging superheroes you can't be sure how well characters will fly until after you've taken the leap.
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Jace - "Addy" OG Maco - "Young Jugging Nigga" *world premiere* Smokepurpp - "Move around" MUNA MUNA - "I Know A Place"MUNA - "Louspeaker" Dylan Baldi of Cloud Nothings Cloud Nothings - "Realize My Fate"Cloud Nothings - "Enter Entirely" Jeff Antebi Selections from Stories for Ways and Means
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They spent the rest of the night hanging onto it for dear life, thanks to superb defense — particularly from Rizzo, who scooped three balls out of the dirt and was there to make a jugging catch when a pop-up bounced out of Ross's glove — and thanks to Chapman's high-wire act.
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Kate Reddy (whom readers might have fallen in love with in I Don't Know How She Does It) is getting close to her 50th birthday, and she's jugging a lot: Her children have grown into unruly teens, her mother's health is failing, her husband is going through a midlife crisis, and, in the midst of it all, she's dealing with a growing desire to return to the workforce.
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Jugging was a popular method of preserving meat up until the middle of the 20th century.
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Meat can be preserved by jugging. Jugging is the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid.
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Other terms for this process include ascending and jugging. This process is similar to prusiking, except using an ascender device instead of friction knots.
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The most successful young man in the corps was also a great way to marry Aspalela. The cord also hates Jimmy for always stopping him from catching fish. Jimmy's jugging cord cut Jimmy and married a mermaid alone and eventually fought so much that some of it was crashing. Jimmy then repaired the island so much that the mermaids were caught in the rope.
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Hare is traditionally cooked by jugging: a whole hare is cut into pieces, marinated and cooked slowly with red wine and juniper berries in a tall jug that stands in a pan of water. It is traditionally served with (or briefly cooked with) the hare's blood and port wine. Hare can also be cooked in a casserole. The meat is darker and more strongly flavoured than that of rabbits.
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Multiple variants exist within the country. Sport Jugger is nearly identical to the European variant, with very subtle rule variations. Another game based on the same movie developed within the Live Action Role Play Amtgard and is referred to there as "Jugging" and applies the LARP's combat mechanics to the game as seen in the movie. It is basically a battle game within a foam LARP, but very popular.
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It is typically a very flavorful and delicious stew. Jugged hare and jugged rabbit are dishes that involves stewing an entire hare or rabbit that has been cut at the joints in a process called jugging. The blood of the hare or rabbit is traditionally included in jugged hare, which serves to thicken and enrich the dish. Additional ingredients in both dishes include typical stew ingredients such as vegetables and spices.
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Merle and Reitch have this to say about jugged hare, for example: :The best part of the hare, when roasted, is the loin and the thick part of the hind leg; the other parts are only fit for stewing, hashing, or jugging. It is usual to roast a hare first, and to stew or jug the portion which is not eaten the first day. ... :To Jug A Hare. This mode of cooking a hare is very desirable when there is any doubt as to its age, as an old hare, which would be otherwise uneatable, may be made into an agreeable dish.
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Having a freshly caught (or shot) hare enables one to obtain its blood. A freshly killed hare is prepared for jugging by removing its entrails and then hanging it in a larder by its hind legs, which causes the blood to accumulate in the chest cavity. One method of preserving the blood after draining it from the hare (since the hare is usually hung for a week or more) is to mix it with red wine vinegar to prevent coagulation, and then to store it in a freezer. Many other British cookbooks from before the middle of the 20th century have recipes for jugged hare.
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