I deal with *ALOT* of these people at work....it’s very painful.

This is a problem I actually have with my wife, not at meetings. She will speak her peace about the current topic and I’ll have something to add to it. She will continue talking to move on to another subject and in order for me to add what I needed, I have to wait for her to finish. Unfortunately, I miss parts of what…

Ditto. If you interrupted me, I could care less what you just rambled on about. Back to the topic, jackass.

This is my ‘every worst discussion/argument’ I’ve ever had with anyone. How can you ‘discuss’ a topic if you just get your last word in and move on without everyone else? That’s not a ‘discussion’. That’s that jackass pushing their agenda. Nobody likes a jackass. Nobody listens to a jackass. Don’t be a jackass.

But they all nodded and clapped like it was a great day to be alive!

I have such a difficult time explaining this to the ‘adults’ that I converse with on a daily basis. My reasoning is that an apologize is nice (if you actually mean it), but action to remedy the problem (such as offering help or assistance) goes a thousand miles and means actual progress. Also, learn from your mistakes…

That sounds really yummy!

DIY Lunchables are the bomb. I make these alot, although not pizza. Two great things about these:

But was the organic wooden coffee stir free-range and antibiotic free?

This is how I grew up frying eggs (how mom taught me). Wait until the yoke covering is pink and you’re done! Dash of salt and pepper to season the top. Also make two pieces of toast - one to dip in the runny yoke, the other to eat with the rest of the egg atop!

Ever since I started learning how to REALLY cook, I’ve been using the ‘shake in water to crack shell and get water between the egg white and membrane’ method, but steaming rather than boiling looks like it will make this much better! You have the best tips ever, whether for healthy or comfort food!

I’m really shocked nobody has mentioned the simplest of all mayo-infusions: Fry Sauce. A friend in middle school (just after dirt) introduced it to me, and I’ve never eat fries without it since.

Totally agreed on that aspect. Increasing costs are one thing, but the same piece of equipment that the doctor/hospital buys in bulk somehow costs 6 times more than on Amazon? *cough*price-gouging*cough*

I’m exactly the same. Large gatherings, too many people want to small-talk or get into 2-hour long political discussions. I just want to catch up on the important happenings real quick, then let the host know I appreciated the event and make my quiet exit.

My wife has a better (also more expensive) set of knives that she prefers to use. I sharpen these for her with the stone, as they do have a particular blade angle. I imagine the alloy isn’t a softer one, but I don’t chance it. I just use the easy sharpener on my one chef’s knife. I also don’t try using the knife…

Patent, build and market one for the half gallon. I would buy it!

I didn’t know Five Below had a similiar model, but my wife and I each purchased the $9.95 version at WalMart some years ago and have never been disappointed at how long it keeps cold drinks ice cold. We’re not pay $$$$ for a YETI for the same experience, either.

A few years back I purchased a $2 ceramic pairing knife, and it’s never gotten dull. I still have accidentally caught myself on it a couple of times (using it improperly, sad to say) but I use a cheap pull-through sharpener on my cheap chef’s knife. Both stay sharp enough to properly prepare food.

I can’t stress this enough, nor get anyone to listen.

Darwin will be saying “I told you so” to them soon, hopefully.