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2. Bar stool - Wikipedia

   en.wikipedia.org/wiki/Bar_stool

   Floor mounting renders the stool immovable, so it cannot be stolen or used as a weapon in a bar fight. Floor-mounted stools generally are mounted on a column, but stools with legs can also be secured to the floor using metal brackets. The normal seat height for a bar stool is 30" (76 cm) with a 26" (66 cm) stool being used against kitchen counters.

3. Stool (seat) - Wikipedia

   en.wikipedia.org/wiki/Stool_(seat)

   A stool is a raised seat commonly supported by three or four legs, but with neither armrests nor a backrest (in early stools), and typically built to accommodate one occupant. As some of the earliest forms of seat , stools are sometimes called backless chairs despite how some modern stools have backrests.

4. Footstool - Wikipedia

   en.wikipedia.org/wiki/Footstool

   It is typically a short, wide, four-legged stool. The top is upholstered and padded in a fabric or animal hide, such as leather. This type of footstool is also a type of ottoman. It allows the seated person to rest their feet upon it, supporting the legs at a mostly horizontal level, thus giving rise to the alternate term footrest. High quality ...

5. Expert explains the 'three-legged stool' of retirement planning

   www.aol.com/finance/expert-explains-three-legged...

   'That three-legged stool sometimes looks like a pogo stick' Social Security is a prime example. The government-run program — which Fichtner described as akin to a trust fund — is facing a ...

6. I Make My Granny’s Boozy Balls Every Year for Christmas - AOL

   www.aol.com/granny-boozy-balls-every-christmas...

   How To Make Granny’s Boozy Balls. To make 2 dozen balls, you’ll need: 1 3/4 cups vanilla wafer crumbs (about 6.1 ounces), plus more as needed

7. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   Butcher's twine, Cooking twine, Kitchen string, Kitchen twine: For trussing roasts of meat or poultry. Twine must be cotton—never synthetic—and must be natural—never bleached—in order to be "food grade". Whisk: Balloon whisk, gravy whisk, flat whisk, flat coil whisk, bell whisk, and other types.