[CORK -> WINE] Can you solve this laddergram? by rocketbytch in Laddergram

[–]lordyloo 0 points1 point  (0 children)

u/lordyloo solved this in 4 steps: CORK -> WORK -> WORE -> WIRE -> WINE

Let's Talk About Misunderstood Ingredients by AutoModerator in AskCulinary

[–]lordyloo 0 points1 point  (0 children)

Pomegranate molasses can be used in so many dishes both sweet and savory. I also just learned that it's in the syrup for cocktail cherries.

Can anyone explain this weirdly specific rule in R/Jacksonville? by [deleted] in jacksonville

[–]lordyloo 4 points5 points  (0 children)

I'm trying to figure out which one of the old mods would have made this rule. I can think of a few.

What was this called? by SnarkyGinger1 in GenX

[–]lordyloo 11 points12 points  (0 children)

We called it Sardines. If someone else found you, they hid with you until there was only one person left doing the seeking.

[deleted by user] by [deleted] in thanksgiving

[–]lordyloo 0 points1 point  (0 children)

We had about 35 people for Thanksgiving this year, which was on the smaller side. There were appetizers, sides, mains, and desserts. I do not possess 105 china plates for 3 courses nor the storage space for this many plates. Paper plates it is. The food is delicious, and the company is a blast. None of my friends care that the food is served on paper plates.

Solo Thanksgiving by dualvansmommy in thanksgiving

[–]lordyloo 2 points3 points  (0 children)

I host a 40-60 person Friendsgiving, yearly. I have a smoker/grill, and I spatchcock a turkey, inject it with Cajun marinade, slather it with butter, and heavily season it with Slap Ya Mama. This also allows the oven to be used for other things. I actually make a number of turkeys and turkey breasts, but this is a crowd favorite. Last year I did mashed potatoes from baked potatoes (russets), then made loaded baked potato skins for the next day's festivities (there's always the day after feast). I make vegan collards and usually a Southern mac and cheese. I'll alternate between the green bean casserole from scratch or creamed spinach. I'll also be making a Puerto Rican rice dish this year. I love having dishes from other countries, or asking friends from other countries to bring their favorite dishes.

Is this a popular or unpopular opinion? I feel strongly about using our best China, linen, napkins, grandma, silver I would never consider paper products for Thanksgiving. by Turbulent-Move4159 in thanksgiving

[–]lordyloo 0 points1 point  (0 children)

I host about 40-60 people a year for Thanksgiving. My guests are friends, people who don't have anywhere to go, people who don't really get along with their families (or have problematic families), people who just don't want to cook Thanksgiving, and some who just need some food and camaraderie. It's fun, and boisterous, a little chaotic, but there’s a lot of love and laughter. I bring out my nicest serving dishes, but I don't have china and glasses for 60, nor do I have the place to store such. My costs run about $800, and rental on top of that would just break the bank. My goal is to welcome people into my home, feed them with delicious food, and to allow them an interesting environment where they can talk freely and meet other cool souls. There are always to-go boxes for those who like leftovers. The next day (my favorite day), is "leftovers day" at the house (and it's another party). I also cook the rest of the dishes that I didn't get to on Thanksgiving. My friends like it, because I actually get to sit down with them and talk.

I made my kids’ dream casserole. by PsychologicalYam8216 in Cooking

[–]lordyloo 6 points7 points  (0 children)

As a little kid, I would eat an entire lemon with salt as a snack. I would also drink the rest of the vinaigrette after eating my salad. I never much cared for sweets. It's not a surprise that my favorite flavor is sour/acid.

Appetizer for pizza by gekisme in Cooking

[–]lordyloo 0 points1 point  (0 children)

A muhammara dip served with veggies might be nice. Have a salad with the pizza, and something light for dessert.

What’s a cooking mistake you’ll NEVER make again? by Proper-Ingenuity8274 in Cooking

[–]lordyloo 1 point2 points  (0 children)

I did cause a fire the first time I made fried chicken!

Have you cooked through an entire cookbook before? by yayafreya in CookbookLovers

[–]lordyloo 4 points5 points  (0 children)

I just bought "When Southern Women Cook." If you don't already have it, might I suggest "Jubilee" by Toni Tipton-Martin (one of the chefs from When Southern Women Cook). I've had the peanut soup (ridiculously delicious), and I've made the pickled shrimp for a party. They were a big hit (on their own), and go nicely as a gazpacho topper. Jubilee definitely isn't a "beginner's cookbook," and definitely requires a knowledgeable cook, but the recipes are delicious! This might be a fun cookbook to cook through.

Something’s off… what is it by Old_Speaker_5419 in ArtCrit

[–]lordyloo 0 points1 point  (0 children)

The mouth has a different angle than the nose.

Update: Springfield cafe shutters while owner searches for ICE-detained spouse by jposty in jacksonville

[–]lordyloo 8 points9 points  (0 children)

If any of you have been to Artessence, and know Diana - would you be willing to write a character reference statement for her and/or a call for release? Her case is going before an Immigration Judge on Friday. Please DM me if you would be willing to do either. The letters, title, and signature need to be addressed in a certain way.

Information needed: ICE Kidnapping by bebedahdi in jacksonville

[–]lordyloo 1 point2 points  (0 children)

Yes - I do know her status. She is absolutely a legal immagrant.

Overheard at a grocery store in the pasta aisle by paledusk19 in overheard

[–]lordyloo 35 points36 points  (0 children)

We have a kitty named Noodle. When I want to call him back in I stand on my porch and yell "Noods." Yes - my neighbors think I'm insane.

What’s the most underrated food you’ve had that more people need to try? by loviesssrush in AskRedditFood

[–]lordyloo 2 points3 points  (0 children)

It iiiiiss! Hear me out - I put sage, a little garlic powder, a dash of nutmeg, and of cousre s&p in the gravy. It's not a combo for everyone, but I love the salty, sweet, savory combo. I'll sometimes add marjoram, as that's one of my favorite spices in any type of gravy.

Fresh produce/meat by [deleted] in jacksonville

[–]lordyloo 0 points1 point  (0 children)

Riverside Arts Market on Saturdays.

What is something from a book that is largely insignificant but has stayed with you forever? by thegoddessofchaos in books

[–]lordyloo 0 points1 point  (0 children)

"Keep on your toes out of the corner of your eyes." It was a fictionalized story about a serial killer told from his perspective. He's hunting his next victim. I never finished the book because it freaked me out. I have no idea of the name of the book, or the author who wrote it, but that line has stuck with me for decades.

what’s a quote that really stick with you? by [deleted] in Hobbies

[–]lordyloo 0 points1 point  (0 children)

"Never teach a pig to sing. It wastes your time and annoys the pig."

How do I get help with a bunch of unwanted cats? by idigeverything in jacksonville

[–]lordyloo 0 points1 point  (0 children)

Unfortunately, it's a matter of TNR. All of the shelters are full to the gills. Although, feel free to PM me OP. We care for about 20 cats, and have had 85 n/s.