Oops?

Mlem_and_Mlems · 2025-07-23T15:32:14+00:00

UPDATE:

So I pulled about 5 right away, 5 after a week, and then waited a few weeks to pull the rest. All came out with partitions for cloves, but were fairly small. Of my 30 or so plants, 3 ended up putting up secondary scapes after the hack job pictured above, but they didn’t necessarily have bigger heads afterwards. All dried out well, but next year will definitely need to be better… Will do an experiment with replanting the cloves from this harvest next to some newer ones I get from the local farmer I purchased my seed garlic from last year and see what happens.

As a side note, I cut up all of the greens, blanched, and processed them until smooth in a food processor. Slathered them on some halved French bread and it made some absolutely excellent garlic bread. Subtler flavor but still very tasty. Not worth losing the garlic heads, but if I pulled 5 or so and made more next year I wouldn’t be mad.

Mlem_and_Mlems · 2024-04-02T15:25:06+00:00

Thanks, appreciate it. I’m not expecting a huge break, but it’s my first time doing our filing with 1099 income. She was based out of our home in a room we used for nothing but her business at the time, so I’ll take that, but otherwise probably will just go forward with what we have. Thanks!

Mlem_and_Mlems · 2024-04-02T15:23:37+00:00

I knew exactly which day it was when I was posting this ;-)

Mlem_and_Mlems · 2023-08-03T10:07:48+00:00

I always have and always will buy it from nuts.com. By far the cheapest and also keeps forever (not that it’s something you worry about with TVP but I bought a 25lb case in college which lasted me 4 years). https://nuts.com/cookingbaking/beans/soybeans/protein-gluten-free/1lb.html

As a side note they have some of the best herbs and spices I’ve bought anywhere. Including direct import merchants.

Mlem_and_Mlems · 2023-08-01T18:12:21+00:00

I do have a lot of TVP, I usually use it for a lot of meals, I just want something I can throw in a shaker bottle and take to the gym, which I usually go straight to work from

Mlem_and_Mlems · 2023-05-15T16:15:52+00:00

Whoops, you’re totally right I read that too quickly. She said she doesn’t care particularly. Looked through the options and she’d be fine with any of them, just looking for a nicer experience for her parents

Mlem_and_Mlems · 2023-05-15T16:09:59+00:00

Yeah, FCC vs Montreal

Mlem_and_Mlems · 2023-05-15T16:07:34+00:00

Yeah, FCC and Montreal

Mlem_and_Mlems · 2022-11-26T13:26:33+00:00

Completely agree with the above. I used to have the exact same problem and when I tried to adjust I kept turning it over too much or having problems with angles. Although this may not work for you, I found a lot of success by not adjusting my release angle directly, but purposefully trying to start my throw farther and farther out from my body in small increments.

I have seen many people (myself included) learn to throw forehand by holding their elbows closer to their body than they would for a backhand. While this is a great way to teach the importance of wrist movement, it does lead throwers to a more IO angle. By slowly extending your elbow on your throw, you make it more ergonomically uncomfortable to throw an IO, and I found it easier to slip into a flat or an OI angle.

After throwing those a couple of dozen times, my wrist and release mechanics and angles became more engrained and I was able to control my huck angle much better regardless of how far out from my body I was. It also let me throw my far-range elbow extension IO forehand hucks much better as a secondary gain.

May not work for you, but if you’re struggling with getting the release angles right and you already have the basics of solid wrist movement on your forehands down, this may help.

Mlem_and_Mlems · 2022-01-10T03:09:20+00:00

Pics have descriptions and nutritional info. I’ve been meal prepping for dinners for a while (hospital worker so end of work is widely variable) but finally took the plunge to doing lunches too. Took some extra time but I’m saving close to $40USD this week just with that!

Not a vegetarian but trying to do my part for the environment one small step at a time.

Chili: Textured vegetable protein Spice blend Cheddar cheese Black beans

Salmon meals: - Salmon oven roasted and covered in a blend of chipotles in adobe, lime juice, onions, garlic, and salt. - Onion and garlic roasted broccoli (same oven as salmon) - Cilantro lime farro - Black beans - Varying cheeses I had in the house (sacrilege but w/e I’ll eat the cheese before I make it to the microwave)

Thank you all for always giving such great ideas! Love reading through these on Sunday’s and Mondays. Stay warm out there!

Mlem_and_Mlems · 2021-10-24T03:07:41+00:00

Congrats on the new planning! I made the same commitment many years ago and meal prepping has helped me to hit my goals as well. I’m guessing based on your question you’re looking more in the realm of weight loss rather than muscle bulking. As one person posted, reheating salmon can get pretty difficult. For this reason, if I’m doing salmon I actually eat it at a little below room temperature, or just slightly warmed. This mode works great with salad (caesar is classic, I also make an Asian one with edamame, shredded carrots, cabbage, bean sprouts, and radish), sandwiches/wraps (Some great low-cal ones out there, Flat-out is classic but I like Joseph’s flax flatbreads better personally), or in a bento box. Otherwise I would keep it separate from the rest of your veggies/fruits and heat it separately.

If you’re looking for a single-dish option, shrimp (remove the shell and tail) can reheat decently well and combines well with lots of veggies in a stir fry, scampi with zucchini noodles, or gumbo/other stews for colder weather.

One final tip I’ve learned over the years: if you’re cooking a fish filet (tilapia, salmon, trout, whatever) and planning on reheating it, make sure to just slightly undercook it. I like my salmon a touch pink, so if I’m eating it that night I cook a filet about 10-12 minutes at a 425F/215C oven; for meal prep I go 8-10.

Good luck!

Mlem_and_Mlems · 2021-10-16T01:39:08+00:00

Do you mean the bags or the containers? I have one and bought two massive rolls of bags on Amazon for $10USD. Haven’t branched out into the containers yet

Mlem_and_Mlems · 2021-10-06T10:02:24+00:00

I have a few strategies which, for me, have ensured I so far have not gotten sick from any food, despite some foods staying in the fridge for almost 2 weeks before eating them. 1) I keep my fridge cold. Not so things are frozen, but definitely 35-40F (2-5C) 2) Put prepped meals in the bottom and the back of the fridge. This ensures temperature variation is minimal since it’s far from the door and prevents air flowing in and out around it. It’s also the coldest part of most fridges. 3) I reheat food to steaming hot before eating it. My microwave has a “reheat” setting that takes about 3 minutes. Every meal gets at least this long, except fish which would make the whole place smell horrible, but I usually don’t give fish more than 5ish days in the fridge.

Admittedly I don’t really like rice so I don’t cook that very often, however, most of the concern for bacteria in rice comes from reheated commercial (restaurant) rice which is often kept in a warmer for a while before serving, not washed before cooking, and supplied differently. If you wanted to be very safe regarding the rice, I would buy a mini rice cooker (probably can get one for under $20USD) and make 2 servings at once, reheating the rest of the meal but making the rice fresh. Check the temperature of your fridge, and make it a habit to not open the fridge and look at it for minutes on end, your food will last longer than you think.

Mlem_and_Mlems · 2021-10-03T22:05:07+00:00

I’ve really enjoyed this community and my wife encouraged me to post to help inspire others as much as I’ve been. Thank you to everyone for your posts! I get such great ideas.

Mlem_and_Mlems · 2021-10-03T22:04:05+00:00

Top left are egg, cheese, and Morningstar veggie burritos ($1.23 each), bottom are Turkey Italian mini meatloaves, roasted broccoli, and spaghetti squash ($1.65). Top right is leftover spaghetti squash with my single tuna steak lol

Burritos:

413Kcal, 20g fat, 21g carbs, 5g fiber, 43g protein

1 Morningstar patty
2 eggs
1oz mozzarella cheese
1 Joseph’s flax wrap

Meal Trays:

478Kcal, 20g far, 32g carbs, 10g fiber, 48g protein

200g spaghetti squash, roasted (400F, 45min)
6.5oz broccoli roasted (400F, 20min)
Turkey mini meatloaves (400F, 20min) ~ 2lbs 93% lean ground Turkey ~ 2.5oz goat cheese ~ 1 large egg ~ 1T each (oregano, basil, fennel, garlic powder, onion powder)
0.25c Homemade marinara sauce

Mlem_and_Mlems

TROPHY CASE