I’m high-risk with some genetic health shit I can do crap-all about, so I can’t get out as much as I’d like - I’m a big believer in volunteering, and I hate sitting on my ass right now. So instead, I’ve been writing checks to the local organizations who are getting out. (For example, this restaurant just turned…

Well I own it and watch it at least once a year. ;) 

That is the nice thing about these - you can just wrap them well so you don’t necessarily need to have a ton of containers. I used to freeze soup in 8- or 12-oz to-go soup cups, but this is easier.

Why did I have to scroll all the way to the bottom for this answer? This is the major answer. I bought the first version of Stanley Tucci’s cookbook to get the Timpano recipe.

I bought Souper Cubes last year, and I spent many days making soups, stews, and spaghetti sauce/meatballs to freeze in 1- and 2-serving portions. Just pop things out with they’re frozen, wrap well, label, give ‘em a good scrub and move on to the next recipe.

Motherfucker actually smiled and laughed when he heard Gov. Baker’s question.  Like it was fucking funny.

Oh, no worries. That was the last time we went out (and I was pretty fried through most of it).  I had a come-to-jesus with my husband, who was in an anxiety-fueled-denial fugue.  He ran out for takeout tonight, but I ate from home.  But we figure that’s even his last takeout for a while - we’re hunkering down.  You…

I have a lovely 87 year old neighbor. Everyone is offering to do shopping for her. Her daugther - with two kids at home - is trying to make it over at least every other day.

She still insists on going to the grocery store every day.

That even though the Trump Administration is a combination shit-show/dumpster-fire, the fact that states and organizations are stepping up and making the hard choices that can help “flatten the curve” makes me feel a bit better. Because that means not *everyone* in charge of things that matter is a massively…

We were in New Orleans last month, and had the Salted Peanut Pie at Cochon Butcher. It’s basically a syrup-base like a pecan pie, but it was like a peanut-heavy, not-too-sweet Snickers. It is now my favorite pie.

Good carbonara isn’t one-dimensional - you just have to use the right salted meat to balance out the cheese (there shouldn’t be cream). But it is hard to find good carbonara, I’ll give you that.

Didn’t say I didn’t know how...just my least favorite season. ;) Probably got more to do with the field work than the actual camping.

I don’t know about fast food, but a local chain that offers a menu based on Southern soul food, Caribbean food, and Mexican food has this amazing green sauce that you can buy in either a half-pint or pint. (It’s basically the green sauce you might get at a Peruvian chicken place, with less heat.)

One of my absolute favorite quick-and-dirty meals is a Mr. Food recipe.

As a former field geologist, I am always kinda stunned that people willingly camp in the snow and cold.  It was my least favorite season for that kind of camping.

I have a chronic illness so I’m trying to cut back on restaurants right now, and I feel really bad about that because I eat out at least once or twice a week. (Chronic illness = some days you just don’t cook.) Because I know damn well so many restaurants are going to close over this.

My family is pretty Italian - I’m not many generations off the boat - and Alfredo just isn’t a thing in our family. Aglio e olio, puttanesca, and carbonara - all with varying levels of freshly grated parm on top - but not Alfredo. Alfredo just doesn’t do anything for me, because it’s just not what I’m used to.…

Check out your local Tuesday Morning or TJ Maxx. I love good bar soap, so I happen to have a supply laid in - basically I’m picking up my favorite scents when they’re available.

There are a couple of issues at play here.

Yep. I am familiar with Tin Whiskers. I love the packaging for the new cans!