No more work than rinsing/cleaning recylable containers. 

I’d say the total inability to see the name of the product an entire post is about is more than just a “bug.” As someone who’s worked in IT for several decades, I’d call this a “showstopper” that means the code should rejected until it’s fixed.

In their early days (when I lived in Boston), Boston Market had genuinely good chicken & sides, but as they grew their quality REALLY dropped.

“I’m a believer in 4 types: dry, oily, combination, or normal skin ... One thing to keep in mind is that there are A LOT of skin types”

Well, which is it, Dr. Todd? 4? Or “A LOT”? Or are we now defining “A LOT” as “4”?

“I’m a believer in 4 types: dry, oily, combination, or normal skin ... One thing to keep in mind is that there are A…

Yes, I got a strong Schoolhouse Rock vibe, too.

My solution, since I don’t have room for a hamper, is to hang a sturdy plastic bag over a door knob and put the dirty dishcloths there. If you don’t have a doorknob, a wall hook would probably work just as well.

How big are these hams, anyway? I can’t imagine needing 3+ cups to glaze anything you could pick up at a grocery store.

Well, nausea’s also a pretty common COVID symptom.

I was skeptical about the “Jello Week” concept (and am still skeptical about actual Jello), but this article was charming and adorable.

Looks identical (blue handle aside) to the cast iron grill pan I got from Lodge for $40 (and ended up not using that often.)

Interesting! I’ve never felt any graininess of any kind from them. I wonder if the cook is skipping the crucial step of thoroughly mixing the cornstarch in a little cold liquid before adding to heated stock.

I used to go the whole roux route, but once a friend introduced me to cornstarch, I never looked back. I make a stock from the neck, with carrots, celery, onion, and herbs that simmers while the bird is cooking, and I always use pan drippings. They give enough flavor that hardly any other seasonings are necessary,…

Why is she letting the toast cool at all? The sequence should be: toast bread, apply butter, eat. When it comes to toast, delay = decay.

Fun Fact (to go with the Hot Take): “Pumpkin” pies are made not from pumpkin, but from different varieties of winter squash, e.g. Hubbard or butternut.

Part of the problem in CA is also the borer beetle infestation — partly due to climate change— that killed millions of trees, which are now perfect kindling.

Unfortunately, that’s not a good option with Coinstar. If you take the option of cash, it takes a large cut off the top. (Used to be 7%, I think, but it’s been a while since I’ve done it.) In order to get full value for your coins, you need to take the option of a gift certificate to one of their retailers, e.g.,…

Yes, I think most banks will if you have an account with them. After all, this used to be a basic service for retail businesses before credit/debit cards became so widespread.

I believe CruzeHatch is talking about something else. Whenever I’ve brought change to a bank, they have their own physical coin machine, and they either give me the paper cash equivalent or deposit it directly into my account.

No

I don’t see where it’s “wholesome” to imply, even jokingly, that a successful adult athlete somehow can’t take care of herself.