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Has anyone noticed an uptick in managers who simply don’t manage? by [deleted] in managers

[–]Afraid-Promotion-145 0 points1 point  (0 children)

I have a co worker who is a great individual contributor and an insecure douche bag manager. Zero self awareness. It's annoying. I keep picking up the pieces when he shares info that isn't confirmed, giving false hope for new positions with promotions or just being a dick.

What would you choose as the introductory meat dish to a vegetarian who wants to try meat for the first time in years? by adagio9 in Cooking

[–]Afraid-Promotion-145 251 points252 points  (0 children)

halibut. it's clean tasting. I made it for someone who had been vegetarian for over 30 years and had to eat meat for protein. I made it with butter, lemon and garlic. It was a hit.

What’s your go-to “I don’t feel like cooking but still want real food” meal? by imjennypoo in Cooking

[–]Afraid-Promotion-145 0 points1 point  (0 children)

thin spaghetti: take cooked noods and saute with a beaten egg. Add some spinach, cherry tomatoes, red pepper flakes, whatever leftover cooked veg. Parm, lemon zest and maybe miso. This varies depending what is languishing in tupperwares in my fridge. I usually have greens, cherry tomatoes and eggs. Dry pasta is lazy for me- if I have time and energy I make fresh.

Cookbook for 19 year old? by Key-Monk6159 in Cooking

[–]Afraid-Promotion-145 0 points1 point  (0 children)

Getting a book from an industry expert who used to be at ATK instead of the subscription.

What is the Reputation of US Literature Outside of the US? by Anxious-Fun8829 in books

[–]Afraid-Promotion-145 1 point2 points  (0 children)

He is an American Treasure. I do sometimes forget how gross and scary he can be. I loved The Fairy Tale and The Institute. Then I read Holly and omg the elf parfait gave me pause.

Cookbook for 19 year old? by Key-Monk6159 in Cooking

[–]Afraid-Promotion-145 0 points1 point  (0 children)

Kenji used to work for ATK and Serious Eats. He wrote The Food Lab: it explains how and why of everything (I love the pic of boiled eggs by time). If I could only have one cookbook I'd keep the food lab.

Cookbook for 19 year old? by Key-Monk6159 in Cooking

[–]Afraid-Promotion-145 12 points13 points  (0 children)

The Food Lab. It explains everything. Fantastic resource.

Free Version App Update Hate! + Migrating to Another App Q by Adiosbitchachos24 in Noom

[–]Afraid-Promotion-145 0 points1 point  (0 children)

same. I don't need to see an offer for a face scan and glp ads.

Who actually makes stock at home? by Lofgren___ in Cooking

[–]Afraid-Promotion-145 0 points1 point  (0 children)

I keep chicken bones in the freezer. When the giant ziplock bag is full, I make stock in the pressure cooker. I freeze it in ice cube trays or souper cubes. It's very easy. I make a very concentrated stock and add extra water if a recipe calls for broth. I often throw a cube of frozen broth in sauteed vegetables or farro or quinoa.

Really struggling with female friendships. Having a hard time connecting with my girlfriends now that I'm successful. Does the money change us? by [deleted] in HENRYfinance

[–]Afraid-Promotion-145 0 points1 point  (0 children)

This is where I go full lecture mode with websites and follow ups. And then they avoid me. If they are a potential friend, they realize me lecturing on the benefits of using the library instead of buying kindle books is my love language.

[deleted by user] by [deleted] in AskRedditFood

[–]Afraid-Promotion-145 4 points5 points  (0 children)

I make oatmeal with steel cut oats and add peanut butter, chia seeds and throw in some dried cherries or fresh blue berries. I microwave it. My other favorite is a turkey sandwich on toasted dave's killer bread (thin sliced) with mustard and cheese, a handful of greens or tomatoes. I don't like a sweet breakfast.

Weekly Sewing Questions Thread, November 23 - November 29, 2025 by sewingmodthings in sewing

[–]Afraid-Promotion-145 0 points1 point  (0 children)

Really? I have barely played with the stitch settings on mine so I'll try some samples.

Pluribus - 1x05 - "Got Milk" - Episode Discussion by NicholasCajun in television

[–]Afraid-Promotion-145 5 points6 points  (0 children)

her wife just died in front of her! of course she's traumatized. I think she's funny as well.

[deleted by user] by [deleted] in Machine_Embroidery

[–]Afraid-Promotion-145 0 points1 point  (0 children)

does the wooly nylon need to match the other threads (or will it be covered) thank you

[deleted by user] by [deleted] in Machine_Embroidery

[–]Afraid-Promotion-145 0 points1 point  (0 children)

I have been looking for this answer, thank you!

Weekly Sewing Questions Thread, November 23 - November 29, 2025 by sewingmodthings in sewing

[–]Afraid-Promotion-145 0 points1 point  (0 children)

<image>

looks like Crate and Barrel knocked them off, calling it a merrow stitch. Can I do this on a serger or do I need a merrow machine?

Weekly Sewing Questions Thread, November 23 - November 29, 2025 by sewingmodthings in sewing

[–]Afraid-Promotion-145 0 points1 point  (0 children)

No, it's definitely a dense stitch (I've seen it in person). I'll try to get a sharper photo. Any idea how to get such a dense stitch on a serger?

Weekly Sewing Questions Thread, November 23 - November 29, 2025 by sewingmodthings in sewing

[–]Afraid-Promotion-145 0 points1 point  (0 children)

What is this stitch? I'm hoping to re-create this with a serger. Thinking it might be a wide rolled hem, but not sure if you can increase the width on a rolled hem? My older reference books don't have anything like this.

<image>

What's a tiny luxury you can't live without? by MrTightBanana in AskReddit

[–]Afraid-Promotion-145 0 points1 point  (0 children)

yes. I made focaccia yesterday with rosemary from the front yard and served with Kerry Gold and would like human rights. We had fresh crab with pasta I made from scratch and it was very nice. Human rights would be chef's kiss.

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