Same, but I’ve only been here for 10 years.

I made the zucchini casserole and it was freaking awesome.

Any time! Yeah, they pack the boxes with a lot of dry ice, so it can handle some delay, but not several days’ worth.

1. Are the portion sizes they advertise really accurate?

I talk anyone’s ear off who expresses even a slight interest in it, so fire away!! :)

Girl, you know I have that one bookmarked for the nearly-here-in-Chicago asparagus season!

I got an Amazon gift card from my boss as a Christmas gift, and used it to buy an air fryer. If you are a lover of roasted vegetables, do not hesitate to buy one of these. Absolutely perfect roasted asparagus takes 5-6 minutes (depending on the thickness), no preheating necessary. Green beans, cauliflower, broccoli,…

I think this is what I would do if I could go back and do it over again. Don’t get me wrong, I adore my air fryer (and as a person who, like you, resisted for so long because of space constraints, I truly wish I hadn’t), but my only complaint is the round basket. I even got the Ninja XL version, but I’m a Sitka Salmon…

This is such an interesting idea that I’m definitely going to try! Thank you!

The only song that I felt suffered on rerecord here was the regular version of “Forever and Always”, which is like half a beat slower and FAR more low energy than the original. Which is a shame, because it’s one of my favorites, but I did very much enjoy the stripped down, acoustic version of it as well.

Robicelli, you’re a gd mushroom genius. I can’t wait until May when the farmers’ market opens and I can start buying my weekly bag of cremini, oyster & shiitake mushrooms again.

My friend also has a Cuisinart version of the latter, and hers gets INCREDIBLY hot on the outside when she uses it.

My brother is in great shape and was sick as hell, had myocarditis and lost part of his lung function that they’re not certain he’ll ever get back. COVID doesn’t give a shit if you’re in good shape or not.

Yeah, there are no dry counties in Nebraska. We’re a love to booze state.

Just looked up the Chez Jorge recipe, and I’ll definitely have to try that one! I’m always a little intimidated by things I have to tie, but since it’s cabbage I don’t have to worry about wasting $20 if I ruin it, so that’s a bit less stressful. LOL

“In interviews chefs are usually asked which vegetable is their favorite, and almost without fail they respond “Oh, that’s like asking which child is your favorite. I just can’t choose.”

Yeah, you also can’t tell from a still photo whether or not something is a foul, because who initiates the contact matters.

I definitely needed to reduce the heat just a tad and add about 3 tablespoons of water to mine after probably 15 minutes or so of cooking, because they did start to burn just a bit. But they themselves release A LOT more water than I expected.

For real make the pasta, though. It was incredible.

Marnie! Lillian was close, but yeast roll is such a weak pick for me that it kind of drags the rest down. Cornbread really shot Dennis’s stock up, though!