I read a lot of frustration in that post. I don’t know if that frustration was warranted, but I’ve been in (non-tech) leadership where you almost just have to scream like this to get the point across.
“This is incorrect. Here’s why. 1. 2. 3.” no need to be disrespectful, no need to make it even call it a fuck up. either the individual has the maturity to grow or …not. but then… I certainly understand the frustration. There’s just some people… that definitely struck a nerve of the ‘you don’t get it, do you?’ variety. like the guy who told me (working contract security), that it was illegal for us to make them go outside in winter, because below-freezing is too dangerous. (yeah. We, uh, provided them with some fairly good parkas, and had hats and gloves available. with ‘if you need more’ accommodation already mentioned.)(Oh, and he was only needing to be outside for about ten, or so minutes.)
the other thing that you need to know about american taxes is that they don’t even need you to do them. They’ll correct your work and send you a bill if it’s in their advantage. They can just send you the bill to begin with, but they don’t so their rich friends can show off their pretty science projects (I mean, er, exploit loopholes.)
NY strip, dry brined (kosher salt, fresh cracked pepper, and some baking soda, left at room temperature until the salt has been fully absorbed into the steak.)
as for cooking, it depends on weather and mood- nice enough to grill outside? wood fired grill, with a coating of marinade applied just before it goes on (not more than a few minutes.)- Olive oil, apple vinegar, garlic, more pepper. maybe some lime or lemon juice. seared to a medium-rare. the oil helps the sear lock in juices, the hint of vinegar adds an acidic kick.
Shit weather? it’s pan fried in cast iron, generous amounts of butter (and enough neutral oil to keep it from burning about 1/3 oil 2/3’s butter), with a crushed clove of garlic and a sprig of time in the pan. again, seared to that perfect medium rare. (though… if you have one of those in the family, this method also allows you to slow it down to produce a passable well done. Just saying.)
of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)
Those things were so hideous… and I actually thought they were cool at the time… well. Except OS9 sucked balls.
The power mac versions with the pull-to-open side were cooler. Mostly because there was a space above the PSU had just enough space to accommodate a tub of cottage cheese.
Pop it in on a Friday…. You’d be having class…. Elsewhere on Monday…
Tomorrow… and tomorrow… creeps the… something something… told by an idiot.
And now I want crepes…
It’s pretty simple, in a pot (or slow cooker, if you prefer,) and simmer until its done:
a ham hock
5-6 cups vegetable stock
4 carrots chopped medium
3-4 celery stalks chopped medium
small onion, chopped fine
potato chopped medium (this is kind of optional.)
marjoram to taste, if you don’t have any or you’d prefer, thyme and oregano.
ham, if you’re using a left-over ham bone from a smoked ham, there’s probably already some still on the base (especially for spiral cuts,) toss it all in, and pull/clean it off later. ( take care to trim off fat and connective tissue.) or you can add cubed ham as well.
add salt slowly while it’s cooking, the ham hock will likely release some.
For the stock, I made my own using kitchen scraps (it was mostly carrots, celery, onion, with garlic ginger and mushrooms to round it out a bit. super easy to make if you store your veggie scraps in a freezer ziplock; just it all in a giant pot of water. until flavorful. season to taste.)
it’s not a hard and fast recipe, though, especially on the vegetables. if you’re buying veggie stock, you can make up extra with water instead.
as it’s cooking, especially in a pot, stir it occasionally because the peas will settle into a sort of sludge on the bottom and then scorch. It’s more forgiving in a slow cooker, mind. If you need to thicken it a bit more, some corn starch or dairy (or both) will do the trick. or… just boil it some more. it’s forgiving. I had mine on a fast simmer for about an hour, then another half on a slow simmer.
it was and is. If we’re being honest, as far as the food is concerned, I’m way more excited about the pea soup made with the “left over” ham hock than i was the ham it came from. Same goes with the turkey sandwhiches.
heh. no worries. For the record, the living wall was the best thing I did with my apartment when I was still living in one. Something about the fresh herbs, the leafy greens, and the constant supply of actually-good tomatoes.
other good plants, if you want to get your plant-parent on, include things like strawberries and small cucumbers, peppers. The caveat with those is you’re likely to have to pollinate manually. Living walls are fun way to get fresh food and get some greenery inside.
if you’re growing indoors, it’s pretty easy to force garlic to grow out of season. really, it comes down to making sure it has adequate light, which if you’re in a terribly cave-like apartment, means a grow light with a timer. Garlic was among the easiest things to force when I was first starting out with my apartment’s living wall- sharing that space with salad greens and herbs.
As a side note, if you only have one pot, you can also grow them along side some other fresh herbs like thym and rosemarry. (depending on the pot, it might get a little too crowded for big leafy things like parsely and cilantro/coriander)