rareflower's Profile

Only thing vodka is good for is a spicy bloody mary. The spicier the better!

Such a funny post! I despise mopping, mostly because it never seems possible to get the floor 100% clean. And don't even get me started on that stubborn little line of gunk that accumulates in front of the dustpan while sweeping. Vacuuming, however, I love.

My boyfriend loves making the bed daily. And he never, ever complains about taking out the trash or sorting out our voluminous recycling bin.

Ditto to Leapkate's reply... we're celebrating St Patty's Day here, too. I'm most excited for the leftovers - corned beef hash, sure, but also reuben sandwiches with homemade russian dressing. yum yum.

It's a pretty common practice. I was trained to do it years ago when I started serving at a fine dining restaurant.

I also love the look of the tea tin planters... but I worry about them rusting on the windowsill. I guess it could work if I put a pretty dish beneath them. Has anyone tried doing this?

Love this! a real, working kitchen with little odds and ends to explore. very cool.

Trader Joe's frozen mac & cheese. A box of that is over 700 calories, and although it says it's good for two servings, I've easily eaten the entire thing. It's disgustingly delicious.

Yeah, I read serious eats too, and was really intrigued to read what kenji has to say about it. Here is an excerpt from his Easy Pork and Three Bean Chili recipe:

You might be tempted to brown all the meat, thinking that more browning = more flavor, but it's a trade-off. Browned meat will always turn out dryer and tougher than un-browned meat, as the temperatures required for browning will cause muscle proteins to tighten beyond the point of no return.

The solution is one I discovered in my Real Texas Chile Con Carne adventures. Rather than browning all of the meat, just brown one side. Since most of the flavorful compounds developed during the browning process are water soluble, even by browning one side of the meat, the flavor developed will still manage to spread throughout the entire stew. You end up with plenty of flavor, and super-tender and moist pork.

To those who mentioned that they keep seeing pins about weddings or little black dresses, my guess is that those are pinned to a specific board made by someone you follow. You can unfollow just that board, while still following the rest of their boards. Simply click on the offending board, and select the grey "unfollow" button. Ta-da!

Also, I'm one of those horrible people who doesn't accredit my post. They really are just for me and me alone, and I find it easier to find things without extraneous verbiage.

Now, does anyone know if there's a way to search a specific board for something? For example, I have over 100 pins on my breakfast board. If I want to find, say, shakshuka, I should be able to search my board for that word. Right now, the search function brings up everyone elses pins. It would be cool if I could just search the board I'm looking at.

I noticed that all of the photos depicted the squash with the skin on. I roasted acorn squash recently for the first time, and found the skin unpleasantly bitter. Did I do something wrong, or am I just unaccustomed to the taste?