Seems to me this is more like the equation that maximizes happiness for people who don’t have the mentioned things.
Plenty of people have food, money and sex, rightfully obtained from their perception, yet are still very unhappy, even suicidal. This is what you think you need. It’s not even necessarily what you need.
Get a rice cooker. Get rice and FROZEN pre-processed (chopped) veggies. These are still very inexpensive, require no preparation, last forever in the freezer, and are actually FRESHER than “fresh” veggies, since they are picked when ripe and then flash frozen rather than picked prematurely and sprayed with a ripening agent. Your rice cooker should come with a veggie tray so you can cook the rice and veggies simultaneously. Drop them in there and fire it up. Get yourself some “simmering sauce” and heat it up in a pan for ~15 minutes and baby you got a stew goin’.
It’s just like a pre-mixed (typically middle-Eastern) sauce with coconut milk and spices and thing like that pre-prepared. It shouldn’t have any preservatives or anything you can’t pronounce.
There’s many options for sauces, depending on your preferences and dietary requirements, but there are a few key common steps.
For example many Indian curry type sauces can begin with frying diced onions, some ginger, garlic, chillis, coriander seed powder, cumin powder, turmeric powder, black pepper, and tomato paste, then coconut milk to form the main body of the sauce. Don’t worry if you don’t have access to all of these, mix and match. Then finish with fresh coriander leaves.
Or a simple marinara type sauce begins with frying diced onions, garlic, tomato paste, followed by a glass of wine and a can of tomato to make the main body of the sauce. Add basil at the very end, as the flavor is delicate and destroyed by heat.
Notice in both cases we begin with aromatics - onions, garlic, spices - that get heated up to release the volatile flavor compounds. Then deglazing the pan and simmering with something that constitutes the main bulk of the sauce - e.g. canned tomato or coconut. Then finishing with more delicate herbal flavors that get desroyed by extended cooking. This is a general pattern that appears in foods from all over the world. The crucial part is learning how long each ingredient requires to cook for, and therefore what stage it gets added.
Once you get used to this you can begin to enjoy the creativity and rewarding nature of cooking, and explore the world through food. Like the Indian example above can be quite easily modified into a Thai green curry with a few substitutions such as extra green chillis, galangal instead of ginger, and finishing with Thai basil.
I’d say another crucial aspect is appreciating the importance of emulsions - a colloidal suspension of small fat particles in water - which results in a rich and unctuous mouthfeel. Many of our favorite foods and sauces are emulsions (butter, mayonnaise, pesto, curry). But I don’t want to overload you with information as I’ve already written a lot. Good luck.
Also a starch slurry or roux are easy ways to thicken sauces, controlling the consistency of a sauce can be important depending on what you are tossing in it or putting it over.
As an adult who thought that they hated pretty much all veggies (especially broccoli and corn) and found out that I absolutely love them when prepared fresh and that the bagged versions tasted like ass, I’m gonna call bullshit on that.
It might work for you, but nothing beats freshly-prepared corn, whether grilled in the husks or cut and sauteed.
Food starts rotting the instant it’s harvested, and continues doing so while it’s packaged, transported, and stored on the shelf. Modern flash freezing techniques preserve foods perfectly, halting the microorganisms that cause decomposition, and avoiding the damage caused by large ice crystal formation that’s inevitable with slow domestic freezers.
Interestingly with the sweetcorn, it used to be that it had to be eaten immediately after harvest, so much so that you’d have the water boiling before even picking them. However with modern developments they can remain fresh much longer.
If anyone wants a good example of what happens when you put a bunch of engineers in the room without a leader just go look at the dumpster fire that is Linux desktop for the past 30 years.
It’s amazing how you resort to ignorant personal attacks when you hear something you don’t like.
For what it’s worth, I spent last week tuning some k8s pod affinities. It’s not that I can’t, do LDE, it’s that I’m not delusional enough to think 2fps in some games is worth fighting KDE and gnome and having every extension break every other upgrade.
Gnome requiring extensions for some basic functionality and happily breaking them are deliberate design decisions from the Gnome devs. Compare that to the kernel’s long standing “we don’t break userspace” policy. I don’t use Gnome.
Wayland has taken a long time to get where it is now, but on my laptop which only needs to deal with one 60 Hz normal DPI screen running a web browser it was ready years ago. There have been a lot of edge cases that needed to be chased down - I needed VRR in XWayland apps and the ability to turn off DPI scaling for XWayland before I could switch my desktop over.
The best managers, leaders, and mentors I’ve ever had started as engineers and could hold their own in a technical capacity. The second best are non technical, but value their team members and provide air cover for them to do their best work.
The worst are career middle managers that overcompensate their lack of knowledge and usefulness by spewing bullshit like this to get over their well deserved imposter syndrome.
If you’re a “leader” I can promise that your team despises you and you absolutely crush their productivity. They aren’t successful because of you, they’re successful in spite of you.
And don’t even get me started on Six Sigma Babysitters.
Sorry to burst your bubble around that imaginative story but I do k8, tf, and run a platform team for 100 or so developers. Not to say it’s Google but I can certainly hold my own.
Yeah actually, working as a senior staff eng at great job at a company I love with awesome people that pays very, very well and I didn’t even have to become a narcissistic dick slurping middle manager! Hbu?
I have a peer like this. Good intentions but he has a massive ego. I do a lot of technical work and he is a project manager. He often doesn’t understand the actual issue at play and this can summarize a lot of our interactions easily.
Thankfully. I call the shots when it comes to resolving the issue. His input isn’t always necessary 🤣
Seriously though I’m amazed at how many people don’t understand basic cooking and how easy and necessary it is to take interest in self health and basic nourishment. But then get shocked when their organs start to shut down before 50. Like “omg they are trying to kill us all with salt and sugar in fast food” shouldn’t be a shock anymore. It’s capitalism. That’s how it works. They don’t care about your body.
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