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Joined 1 year ago
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Cake day: June 17th, 2023

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  • There are a few different apps and websites out that will find recipes based on ingredients you enter in. It’s useful for ingredients you already have in the fridge or pantry, but you can also put in some ingredients you’re familiar with – even if you have to go get them (like ingredients you know you’ve seen before or that you’ve maybe purchased in the past).

    This doesn’t help with going down the recipe rabbit hole, but it might help give you some new ideas with familiar ingredients ❤️




  • I would be so frustrated if someone somehow manually entered a P1 for a keyboard and it wasn’t changed immediately. Like your case, it would get escalated. Yes, a functioning keyboard is important to that user, but the priority level and urgency are tied to the organization. Nothing like the call or email saying a huge chunk of your org or end users are effectively down, only to find out Chad couldn’t type an email.

    Hopefully that person was talked to and somehow disciplined. Your other comments sound like they really should have known better.







  • A really big salad with my fave veggies, spicy chikn (I normally just use Boca spicy patties and cube them), sunflower seeds, sliced almonds, other nuts I may have in the cupboard. Cliche for us, I know 😅

    I also love my spicy sw pasta salad I make with a creamy black bean/Adobo Chipotle sauce. I’ll make a huge batch of it and eat off it for a week!

    And, my staple favorite: chickpea salad. 🤤




  • I think the “time to cook” is the kicker here. Healthy food is really much cheaper, but you have to buy ingredients to cook with, not ready-to-eat or close to.

    Things like dried lentils, beans, rice, etc are way cheaper than even inexpensive canned. In-season produce or frozen counterparts, too.

    I think so many people underestimate the value of time.