Go to bed at the same time every night and create bedtime rituals to tell your body that it’s time to sleep. These can be elaborate as a certain tea and a favorite comfy chair, or simple as washing your face and brushing your teeth, just perform them consistently before getting in bed for about two weeks and your sleep patterns should improve.
Just to add onto this, I managed to get a print from a famous artist for around $25 and frame it simply for around $35.
This was pre-pandemic, mind you, so it may not be that inexpensive now, but look around and ask for a framing quote at a Michael’s or better, local frame or photo shop, if you have one nearby.
You’re damn right that a lotta stuffings end up undersalted. And I’m not gonna tell you the boxed stuffing isn’t tasty. (My “nightmare” comment is totally hyperbolic and flippant, but we’re having fun here I hope)
But I have a friend who makes it with sausage and sage herbed brown butter and I’m confident it’s a box beater. Heck of a lot more work, though.
Fish in aspic sounds similar to gefilte fish, which is universally terrible in every jar, can, or whatever you can find at the store.
I wish I could tell you how, but my grandmother would make gefilte by hand annually and it was delightful. Slightly tart, slightly sweet, bouncy texture and bursting with delicious whitefish flavor and lightly spiced.
So while I don’t have a recipe, I know it can be done and maybe looking into recipes for homemade gefilte fish can help you figure out how.
Great topic, I love reading the other responses too
The Mia Cucina brand sauces are the only jarred tomato sauce allowed in our home. The one with wine mixed in is my preference, but I haven’t had one I disliked yet.
I’m a fan of the Steve’s and Ed’s brand Buffalo sauce, though I’m not sure how it does poured over carbs.
I like to stir fry noodles and dress them with hot pot seasoning and eel sauce, but maybe that’s some stoner food shit.
Not an egg mcmuffin at all, but for meal prepped breakfasts, I usually make a bunch of steamed buns or dumplings and have them with soup and rice, all 3 quick and easy to heat up in the morning and can be prepped ahead of time.
Though I admit it might not be as quick as an egg sandwich to eat. These days I’ve been having muesli and cottage cheese. Again, maybe slower to eat, but the prep time is about as long as it takes to take a half cup scoop of two things 😁
Happily! Just make sure to remove the guts of the anchovies before using them for stock. It’s easily done with a knife or even your fingers. Honestly, I’m not sure why you have to do that, I was just always instructed to do it that way.
I’m using dried mushrooms that look very similar to shiitake but are not labeled shiitake that I get from a Chinese grocer (they taste similar and are cheaper by weight).
There are two methods I use for two different purposes, though my reasoning for such is fairly arbitrary.
When making stir fry or similar dishes where I want sliced mushrooms, I wash the dried mushrooms, then pour boiling water over them and let them sit for 15 minutes or so or until they are thoroughly soft. Then I’ll squeeze em out and use like fresh. I’ll save the water (now brownish with mushroom… flavor?) for use as veggie broth in any situation.
When making noodle soups, I am far lazier. I will wash the dried mushrooms then place them directly into a pot with about a third more water (tap, room temp, or boiling from the kettle, that’s faster) than I think I need for soup and simply boil them over medium-high heat, covered, for about 10 minutes until they’re plump. This results in seemingly less potent, but still noticeable, mushroom broth. Then I add my other ingredients as is appropriate. I eat these whole as they have a meaty texture I enjoy in my mainly veg soups and I honestly cannot be assed to cut them after they plump up if I’ve already decided to make an easy noodle soup.
For what it’s worth, I’m sure using method one and including the resulting broth in the soup would work just fine, it’s just that I am determined to make my lazy hot pot noodle soup a one-pot affair.
I’ve found some brands of dried mushrooms need trimming or else the stem is too woody and hard, even with soaking. Some brands don’t need this. Your milage will vary and I hope this helps!
Yeah? I got one half assembled on my desk right this moment! I feel a little sheepish, though, because I got the SD card set up with Raspbian Lite as per a guide on AdaFruit, but, uh… I don’t know what terminal program I’m supposed to launch to talk to the dang thing! 😅 the guides on the site seem mostly based for Linux and I’m working on Windows. I feel silly to be stuck at this step as I feel once I cross it, I should be good with the rest of the guide.