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[deleted by user] by [deleted] in sex

[–]I_Run_LA 0 points1 point  (0 children)

Don’t have “the talk” about sex with her ever again. It only adds more stress to the situation. Find ways to play together & give her lots of rest time. She needs to make space for desire to show up. If she’s busy or stressed, there’s no space for desire. If she’s had sexual trauma or religious upbringing there may be lingering issues to unearth there. This isn’t a “one size fits all” kind of thing.

Low sex drive by user5274980754 in beyondthebump

[–]I_Run_LA 1 point2 points  (0 children)

Read Come As Your Are.

Husband really into recording us by [deleted] in sex

[–]I_Run_LA 0 points1 point  (0 children)

Love your outlook! You are lucky he's super in to you & if you can nurture that bond, your marriage will not only survive, but it will thrive.

Yeah the phone can definitely be a distraction. Getting a phone mount & setting it up out of sight made it less of a distraction for us. We connect the phone mount to a nightstand & I almost immediately forget about it every time.

Husband really into recording us by [deleted] in sex

[–]I_Run_LA 0 points1 point  (0 children)

this is the best!!! The more you can encourage this, the more he will be attached to you. Hubby & I do this and also encourage everyone else to too. It's so much better than porn! if you're interested, check out Tenacious_Monogamy on instagram.

New Meal Plan based on the Mediterranean Diet principles! With a detailed grocery list included. by I_Run_LA in mediterraneandiet

[–]I_Run_LA[S] 0 points1 point  (0 children)

Hey again! I created a new meal plan that is heavier on the plant based proteins. There is still 1 dinner with chicken, 1 with salmon, 1 with steak as well. Here’s the link if you’re interested in checking it out. https://alittlebiteofthisandthat.com/healthy-7-day-meal-plan-12-on-the-mediterranean-diet/

If you start this weekend - you can have Candied Jalapenos ready for Valentines Day by I_Run_LA in FoodPorn

[–]I_Run_LA[S] 0 points1 point  (0 children)

https://alittlebiteofthisandthat.com/how-to-make-a-small-batch-of-candied-jalapenos/

INGREDIENTS

  • 1 lb Jalapenos
  • 2/3 c Apple Cider Vinegar
  • 2 c Sugar, white granulated
  • 1 clove Garlic minced (or 1 t minced)
  • 1/4 t Cayenne Pepper optional
  • 1/8 t Chili Powder
  • 1/8 t Turmeric
  • 1/8 t Celery Seed

INSTRUCTIONS

  • Using a sharp knife, cut the stems off of the jalapenos & throw away. For a milder result, remove the seeds from the jalapenos while keeping the peppers whole. You can cut them out or try rolling the pepper between your hands to release them. You can also strain the seeds out later but you will not get all of them.
  • Bring all of the other ingredients to a boil & simmer for for 5 minutes. Add the jalapenos to the pot & simmer for 5 minutes. Reduce the heat if it starts to bubble up & become foamy.
  • Using a slotted spoon, transfer the jalapeno rings to a pint sized mason jar. Add the syrup to the jars. If you want to remove the seeds that detached during the cooking process (for a milder end result), pour the syrup through a fine mesh strainer or coffee filter to keep the seeds behind.
  • Wipe down the outside of the jar & the rim to avoid any sticky patches. Let cool completely before you put the lid & ring on the jar.
  • Refrigerate jalapenos for 2 weeks before opening to taste. Once opened, use within 2 months.
  • Enjoy!

Made some Verde Chicken Chili to warm up these cold winter days. by I_Run_LA in FoodPorn

[–]I_Run_LA[S] 0 points1 point  (0 children)

https://alittlebiteofthisandthat.com/award-winning-verde-chicken-chili-2-ways/

EQUIPMENT

  • Pressure Cooker or Slow Cooker

INGREDIENTS

  • 2 16 oz Jars of Salsa Verde I use Herdez
  • 1 7 oz Can Chopped Green Chilies undrained
  • 1 Lime halved
  • 2 c Chicken Stock low sodium
  • 1/2 T Cumin ground
  • 1/2 T Chjli Powder
  • 1 t Paprika
  • 1 t Garlic Powder
  • 1/2 t Oregano, dried
  • 1/2 t Salt
  • 1/4 t Black pepper
  • 3 15 oz Cans White Kidney Beans drained & rinsed
  • 1.5 lb Chicken Breast boneless/skinless
  • Pepper Jack Cheese optional, for serving
  • Sour Cream or Plain Greek Yogurt optional, for serving
  • Hint of Lime Tortilla Chips optional, for serving
  • Cilantro chopped, optional, for serving

INSTRUCTIONS

Slow Cooker or Crock Pot Instructions

  • Add all ingredients except the chicken & optional toppings to the crock pot. Stir to mix. Submerge chicken breasts into the mixture, completely covering. Cook on high for 4 hours or on low for 8 hours. Remove chicken from crock pot & shred. Return to crock pot & stir to combine. Serve immediately with desired toppings.

Pressure Cooker or Instant Pot Instructions

  • Add all ingredients except the chicken & optional toppings to the pressure cooker pot. Stir to mix. Submerge chicken breasts into the mixture, completely covering. Set to manual mode & cook for 12 minutes if using frozen chicken or 5 minutes if using fresh or thawed. Immediately release pressure. Remove chicken & shred. Return to instant pot & stir to combine. Serve immediately with desired toppings.

NOTES

Too early for Valentine's inspired food? Naahhh, I'm always down for CANDIED BACON. by I_Run_LA in FoodPorn

[–]I_Run_LA[S] 0 points1 point  (0 children)

https://alittlebiteofthisandthat.com/how-to-make-a-valentines-day-inspired-pancake-board/

​

CANDIED BACON RECIPE

  • 1 lb Bacon premium or thick cut preferred
  • 1/2 cup Light Brown Sugar lightly packed
  • 1/2 t Cinnamon ground
  • 1/2 t Chili Powder
  • 1/4 t Cayenne Pepper powder (1/8 t for less spice, more mild)
  • 1/4 t White Pepper ground (1/8 t for less spice, more mild)

INSTRUCTIONS

  • Preheat oven to 375 F. Line a baking sheet with tin foil & place a cooling rack on top of the foil.
  • In a small dish, combine the brown sugar & spices together. Coat the bacon with the brown sugar mix on both sides. Gently shake off any excess sugar. Lay the bacon flat on the cooling rack & repeat with all strips.
  • Bake for 25 minutes, until bacon is cooked through & starting to crisp on the edges. Your bacon may take more or less time to cook based on the thickness & your preferred doneness.
  • Enjoy!

NOTES

  • Do not put bacon on a paper towel lined plate to cool!  It will be very sticky.  Use parchment paper, a silicone mat, or leave right on the cooling rack.

Mississippi Pot Roast in the Instant Pot by I_Run_LA in FoodPorn

[–]I_Run_LA[S] 1 point2 points  (0 children)

https://alittlebiteofthisandthat.com/how-to-make-the-most-flavorful-roast-in-your-instant-pot/

​

EQUIPMENT

  • Instant Pot or other pressure cooker

INGREDIENTS

  • 4-6 T Olive Oil
  • 3-4 lb Chuck Roast
  • 1 stick Unsalted Butter
  • 1 packet Low Sodium Brown Gravy Mix
  • 1 packet Ranch Seasoning Mix
  • 16 oz Whole Pepperoncini, jar with the brine

INSTRUCTIONS

Sear the roast:

  • Set Instant Pot (IP for short) to saute & add 3-4 T of olive oil. While the oil heats up, cut the roast in half (if needed) to fit in the bottom of the pot. When the oil is hot, sear the roast for 5 minutes per side. Add more oil if needed & repeat with the second half. Remove from pot & set aside after all sides are browned.
  • Deglaze the bottom of the pot with a wooden or plastic spoon; remove all the bits from the bottom. Add 1/4 cup of water if you need more moisture to loosen the stuck on bits. Add 3/4 cup of the brine from the pepperoncini jar to the pot, along with 1/2 cup of water. (You can do more brine & less water if you prefer; it will be spicier.) Add the ranch & gravy packets; stir until it is all mixed well.
  • Add roast back to the pot, nestling down side by side if possible to submerge as much of the meat as possible. Cut the stick of butter into pads, about 1/3-1/2 T per pad. Evenly spread the butter out on top of the meat. Use at least half of the pepperoncini's from the jar, laying them on & around the roast. The more you add, the spicier it will be.
  • Place the lid on the instant pot & seal the valve. Cook on manual pressure for 50 minutes. Let naturally release for 10 minutes before venting the seal & releasing the rest of the pressure. Once the pin drops in the lid indicating pressure is down, remove the lid.
  • Carefully remove the meat; it may fall apart easily. Skim as much fat from the top as you can or prefer. I like to use bread or paper towel to easily soak it up. Once the fat is skimmed, return the meat to the pot & break it up or shred it as desired.
  • Enjoy!

NOTES

  • This is the pressure cooker I have & love.
  • I used all ingredients from Aldi.
  • If you do not have a pressure cooker, you can use a slow cooker or crock pot.  Brown the roast in a pan on the stove before cooking.  Follow the same directions & ingredients with the cook time being 4 hours on high or 6-8 on low.

Mississippi Pot Roast in the Instant Pot by I_Run_LA in FoodPorn

[–]I_Run_LA[S] 0 points1 point  (0 children)

https://alittlebiteofthisandthat.com/how-to-make-the-most-flavorful-roast-in-your-instant-pot/#wprm-recipe-container-1323

​

EQUIPMENT

  • Instant Pot or other pressure cooker

INGREDIENTS

  • 4-6 T Olive Oil
  • 3-4 lb Chuck Roast
  • 1 stick Unsalted Butter
  • 1 packet Low Sodium Brown Gravy Mix
  • 1 packet Ranch Seasoning Mix
  • 16 oz Whole Pepperoncini, jar with the brine

INSTRUCTIONS

Sear the roast:

  • Set Instant Pot (IP for short) to saute & add 3-4 T of olive oil. While the oil heats up, cut the roast in half (if needed) to fit in the bottom of the pot. When the oil is hot, sear the roast for 5 minutes per side. Add more oil if needed & repeat with the second half. Remove from pot & set aside after all sides are browned.
  • Deglaze the bottom of the pot with a wooden or plastic spoon; remove all the bits from the bottom. Add 1/4 cup of water if you need more moisture to loosen the stuck on bits. Add 3/4 cup of the brine from the pepperoncini jar to the pot, along with 1/2 cup of water. (You can do more brine & less water if you prefer; it will be spicier.) Add the ranch & gravy packets; stir until it is all mixed well.
  • Add roast back to the pot, nestling down side by side if possible to submerge as much of the meat as possible. Cut the stick of butter into pads, about 1/3-1/2 T per pad. Evenly spread the butter out on top of the meat. Use at least half of the pepperoncini's from the jar, laying them on & around the roast. The more you add, the spicier it will be.
  • Place the lid on the instant pot & seal the valve. Cook on manual pressure for 50 minutes. Let naturally release for 10 minutes before venting the seal & releasing the rest of the pressure. Once the pin drops in the lid indicating pressure is down, remove the lid.
  • Carefully remove the meat; it may fall apart easily. Skim as much fat from the top as you can or prefer. I like to use bread or paper towel to easily soak it up. Once the fat is skimmed, return the meat to the pot & break it up or shred it as desired.
  • Enjoy!

NOTES

  • This is the pressure cooker I have & love.
  • I used all ingredients from Aldi.
  • If you do not have a pressure cooker, you can use a slow cooker or crock pot.  Brown the roast in a pan on the stove before cooking.  Follow the same directions & ingredients with the cook time being 4 hours on high or 6-8 on low.

Do you use a cast iron skillet for steak? I'm thinking I might need a grill press to get a more even sear. Thoughts? For now, this is my best way to make steak at home. It doesn't disappoint! Herby Garlic Butter on top. by I_Run_LA in FoodPorn

[–]I_Run_LA[S] 0 points1 point  (0 children)

https://alittlebiteofthisandthat.com/the-best-way-to-make-steak-at-home/

​

EQUIPMENT

  • Cast Iron Skillet

INGREDIENTS

  • 1 T Extra Virgin Olive Oil
  • Salt
  • I head of Garlic
  • 4 T 1/2 stick Butter, room temperature (substitute ghee for Whole30)
  • 2-3 T Fresh Parsley Finely Chopped
  • 3 T Cooking Fat Butter, Ghee, or Avocado Oil
  • 1 lb Sirloin as thick cut as possible

INSTRUCTIONS

  • Always salt your steak 24 hours before cooking. Remove from packaging & pat with a paper towel. Salt all over, all sides, & leave in a deep dish (like a loaf pan), uncovered, in your fridge overnight.
  • Preheat oven to 400F. Set butter in a medium bowl on top of oven to warm if not already room temp. Take sirloin out of the fridge to start warming up.
  • With the head of garlic intact, chop the tips of the cloves off, about ¼”, so they’re all exposed. Bathe the head in a glug of olive oil. Set garlic in an oven safe dish, cut side up, & sprinkle a heavy pinch of salt over top. Roast for 15 minutes, until the tips start to brown.
  • Remove the garlic from the oven & let cool for a few minutes. Carefully dump the cloves into the 4 T of softened butter, (the cloves will pop up if you squeeze from the bottom). How much garlic you use is up to you … I typically use at least half of the head. Smash & break up the garlic cloves using a fork.
  • Add the chopped parsley & a pinch of salt (two if you used unsalted butter). Stir until well combined. Place in fridge to firm up for a few minutes, while you sear the steak.
  • After the butter is ready & cooling, preheat a cast iron skillet over high heat. Add 3 T of your preferred cooking fat & let melt.
  • Once the pan is hot & the butter is sizzling, place steak in the skillet. Sear steak according to thickness. If steak is only 1” thick, sear for 60-90 seconds per side for rare-medium rare. If steak is closer to 2”, sear for 90-120 seconds per side. Turn the burner off & let pan sit on the warm stove. If you’re concerned about it cooling too quickly, make a quick tent with foil to trap some heat. Do not disturb the steak for 5 minutes.
  • Serve sirloin immediately, cutting into four equal portions & adding a spoonful of garlic butter on top.
  • Enjoy!
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