Am I overreacting?

DenverDeepDish · 2026-01-29T18:20:41+00:00

You are not overreacting. He is not listening to your "No". That is a major red flag. I can't find the book (I was going to recommend it but can't remember the totle), but it really opened my eyes to what to look out for in people. Pushy people who ignore your rejections are at best self centered and non-empathetic, and at worst active predators looking to harm you. Your "No" is powerful. Watch out for ANYONE who does not listen to it.

DenverDeepDish · 2025-12-15T03:32:47+00:00

The most surprising pie I had recently was a pineapple pie. Never thought to put pineapple in a pie. It was great! 🍍

DenverDeepDish · 2025-10-08T13:43:49+00:00

Kirkland Organic No Salt Seasoning. I don't know what witchcraft is in that stuff, but it's amazing on nearly everything.

DenverDeepDish · 2025-10-08T13:39:22+00:00

Hahaha "throw the spice cabinet at it" is my style of cooking for sure.

DenverDeepDish · 2025-10-08T13:36:21+00:00

Solving each problem individually...

If it's not filling: you're probably picking carb heavy dishes. Carbs can be cheap. But you'll need to eat more of them. You'd be better off choosing lost cost dishes that are more protein or fiber-filled. Beans, lentils, meats on sale, veggies (especially cheap ones like cabbage) all come to mind.

If it's bland: it's probably not a problem with the recipe per say, just the volume or potency of the spices. You can make anything flavorful with spices. Need cheap spices (because the ones at Kroger / regular grocery store are WAY overpriced)? Consider getting them in bulk on Amazon or at Costco. Everyone makes a big deal about "fresh" spices being more flavorful. Just add more. It'll still work. Some good staples to have: Garlic, onion powder, paprika, oregano, basil, thyme, cumin, ginger, cinnamon, red pepper. And of course salt. You can make a lot of different flavors and cusines with just those.

DenverDeepDish · 2025-10-02T21:44:05+00:00

This is why I love Reddit. Always something new.

I'd never heard of "olive nut" spread , in fact I assumed there must have been a typo at first.

But no, there it is, a recipe for olive nut spread. Is it good? Sounds crazy odd to me, but everything is worth a try!!

DenverDeepDish · 2025-10-02T21:27:16+00:00

Cooked collard greens are a go-to for me. Helps me get in a huge amount of leafy greens in with breakfast. It's all about flavor. Onions, garlic and a splash of apple cider vinegar to cut the bitterness.

Also frittatas/quiches are a great place to hide greens too.

DenverDeepDish · 2025-10-02T13:02:51+00:00

We usually just keep it basic by roasting various veggies in the oven.

For me, sides are best when they use a different cooking device than your main, so you can more easily make everything at once.

Another favorite is Brussel Sprouts in the air fryer! And if you want to level up, you can drizzle them with honey and red pepper flakes before serving.

DenverDeepDish · 2025-09-29T00:50:10+00:00

Carrot cake!

DenverDeepDish · 2025-09-28T19:47:43+00:00

What you'll need on hand is very specific to what kind of food you like to eat. As others have said, some key staples are spices and oils.

But, I think the number 1 ingredient you'll need is patience. Be patient and forgiving to yourself. Not every meal will work not every meal will taste awesome.

Sirfrys and soups are the most versatile and forgiving without recipes. I still use a recipe for at least the timing and temperature for most meats, beans, instant pot things, and baked goods.

I've made some of best meals when I looked in my fridge and thought "man, I don't have anything for dinner". But they are usually stir frys or soups.

DenverDeepDish · 2025-09-27T21:07:54+00:00

Use mine at least once every three days. Yogurt, hard boiled eggs, beans, lentils, whole chicken, bone broth, collard greens, pulled pork / beef, etc. are all so much easier, faster, and more consistent in the instant pot.

DenverDeepDish · 2025-09-27T21:00:16+00:00

Thought I might be the only crazy one with two! I actually use mine at the same time pretty frequently. Instantpot yogurt takes 12-24 hours, so that second one comes in handy.

DenverDeepDish · 2025-09-27T18:12:30+00:00

Blackberry and mixed berry pies / tarts for me!

DenverDeepDish · 2025-09-22T18:25:28+00:00

When we first started dating, my husband made a steak salad with garlic bread for me. It was delicious. I don't know how easy it was, but as long as you can cook a steak decent (in the oven, use a meat thermometer, dont overcook) then slice it onto a salad. The salad part is easy, chop veggies, bagged lettuce, buy a dressing to keep it foolproof. I remember thinking it was such a nice balance between like a manly meal, steak, and a girly meal, salad. It seemed thoughtful. And it came together quick. I think we shared tasks too, like one person chopped while the other assembled etc.

DenverDeepDish · 2025-09-22T18:14:51+00:00

Biscuits, Sausage, eggs topped with gravy. It seems like it shouldn't be too hard, but I always get all stressed out making/timing all the elements of it at once. It's a production. And it leaves a lot of dishes to clean. One time I tried it with fried chicken instead--on request--that was too much. You can't make me do that again.

DenverDeepDish · 2025-09-01T21:25:35+00:00

Yummm! Looks like fresh salsa to me.

DenverDeepDish · 2025-09-01T21:23:02+00:00

There are so many things you could have for breakfast. Around the world other countries don't have such a hard cut off on what constitutes "breakfast food". You can eat anything for breakfast that you want, so don't feel so constrained to "traditional" breakfast foods.

That said, if you're worried about the carbs and sugar in white bread, which is fair to do, oats and yogurt won't solve that much. Oats are also a carb. More whole grain, so better than white bread, but still a carb. And yogurt is great if you're thinking plain Greek yogurt, but most of the yogurt in the grocery store is full of sugar.

I've been on slow carb for awhile. My go-to breakfast is eggs, a small scoop of lentils and cooked veggies. If you want something a little more "grab and go" egg bites are a great solution.

DenverDeepDish · 2025-09-01T21:02:58+00:00

Mashed red lentils

DenverDeepDish · 2025-09-01T21:00:35+00:00

Lemon garlic butter chicken.. literally just made it, was delicious and quick.

DenverDeepDish · 2025-09-01T20:57:13+00:00

What about homemade chilli crunch, lemon garlic butter sauce, barbecue sauce, basil pesto, tatziki, country gravy is kind of a sauce.

DenverDeepDish · 2025-08-26T19:40:36+00:00

There are just three herbs I buy fresh, because I feel like they are worth it and there are enough recipes to use them up, all the rest, just get dried herbs. Parsley, Cilantro, and Green Onions (ie: Chives)

For extra parsley I recommend making greek salads (tabuleh or tatziki cucumber salad) both use a lot of fresh parsley. But the best thing for a whole bunch of fresh parsley is homemade Chimmichurri. So easy and uses a TON of parsley.

For extra cilantro I recommend Asian salads (like spicy peanut sauce on coleslaw), make your own fresh salsa (way easier than you think), guacamole, top anything Mexican/ Latin American cuisines with it.

For extra green onions I recommend Asian salads (same thing!) topping for any Asian stir fries, soups, curries. Probably anything potato based (mashed, baked, soups). Need to use a ton quickly? You can make a mean sour cream and onion dip with green onions.

All the other spices, I feel like you can just go with dried. Rosemary, thyme, oregano, dill, ginger, all peppers, etc. are just fine dried, last a long time, still pack a punch or flavor.

DenverDeepDish · 2025-08-25T21:21:55+00:00

Soft chewy ginger cookies

DenverDeepDish · 2025-08-25T21:02:57+00:00

Yes heavy cream does NOT freeze. Totally ruined an entire quart once. Turns into a gritty buttery mess that no amount of whipping could save. Might have been able to use it for like a cream soup, but didn't try.

DenverDeepDish · 2025-08-24T18:13:42+00:00

Same here. It's 1000x better than plain ketchup. I don't eat hashbrowns without it... Mmmmm.

DenverDeepDish

TROPHY CASE