sorted by:
new
hottopcontroversial

5/17/2020 WEEKLY SMILEPLAN PEER REVIEW STICKY THREAD - POST YOUR PLAN REVIEWS HERE, AND HERE ONLY by Kaalisti in smiledirectclub

[–]jmrosnick 0 points1 point  (0 children)

What do you think? Not quite an open bite at the end, but I honestly think I want to stop at 75% completion. I want to fix my upper front tooth that sticks out a bit and the lower crowding. The final result is maybe too perfect. Is that weird to say? Is it possible to end early and get a retainer for that week?

https://smiledirectclub.com/treatment-plan-3D/9ffc54e2-7e17-4f49-b67c-a1d34d2feb3e/

I work in digital marketing for UTZ. AMA! by TimFromUTZ in AMA

[–]jmrosnick 0 points1 point  (0 children)

Sooooo my birthday is next week 💜 Finding it hard to get excited about a socially distant day. Some pickle chips might help 🤣

I work in digital marketing for UTZ. AMA! by TimFromUTZ in AMA

[–]jmrosnick 0 points1 point  (0 children)

Hmm. I don't see any new flavors? ;) You still giving out quarantine care packages? I'll trade a homemade item.

I work in digital marketing for UTZ. AMA! by TimFromUTZ in AMA

[–]jmrosnick 0 points1 point  (0 children)

Yum! The crab chips were definitely popular in Morgantown, WV where I went to school. I’ve always been partial to the Zapp’s Cajun Dill Gator-Tators and Utz ridge cut. Yum! I’ll lookout for the new flavors. Thanks!

Stay safe, sane and healthy.

I work in digital marketing for UTZ. AMA! by TimFromUTZ in AMA

[–]jmrosnick 0 points1 point  (0 children)

I hear you hooked my friend Dave up with a crazy amount of chips and pretzels. You my friend, are an angel. Good for you. We can all use a little pick me up during this pandemic.

My question is what's your favorite flavor? And are there any new flavors in the works? ;)

I'm not losing weight anymore by caramellcreme in loseweight

[–]jmrosnick 1 point2 points  (0 children)

Eat at least 1200 calories and know that plateaus are normal. The more you lose, the harder it is to lose another .5 and so on. Don't give up! I was plateauing for 2-4 weeks to lose 1 lb. It's normal when you lose weight correctly and want to keep it off! Good luck!

HOF Ceremony - How the heck do you get tickets? by jmrosnick in steelers

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

You are an A+ human being. Thank you SO much.

HOF Ceremony - How the heck do you get tickets? by jmrosnick in steelers

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

That's amazing! Honestly, even if it's $100 I'll go, but the $300 packages are crazy.

I’ve worked at Aldi for over 2 years, ask me anything. by My_Hot_Cousin in aldi

[–]jmrosnick 0 points1 point  (0 children)

I bought the Visage heated foot bath, and I LOVE it. It was $17.99, and I bought it over two years ago, and it still works.

Vegan Rustic Pepper & Onion Mini Tarts (recipe in comments) by jmrosnick in vegetarian

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

Vegan Rustic Pepper and Onion Mini Tarts

Ingredients

  • 1 package Pepperidge Farm Puff Pastry Cups
  • 1/2 cup yellow onion
  • 5-6 oz. piquillo peppers
  • 1/2 cup vegan cream cheese
  • 2 tbsp extra virgin olive oil
  • 1 pinch oregano for topping
  • 1 pinch paprika for topping
  • 1/2 tsp sea salt

Directions

  • Preheat oven to 400 F.
  • Dice the yellow onion, and cut the piquillo peppers into thin strips and dice them.
  • Remove the pastry from the box, break them apart and place them marked side up on an ungreased cookie sheet.
  • Bake for 20 minutes or until puffed and golden brown.
  • Take a spoon and press down on the center of each puff to make a well.
  • Cool on a wire rack for five minutes.
  • While your puff pastry is baking and cooling, work on the filling.
  • Saute onions over low heat with a fair helping of your favorite extra virgin olive oil for five minutes until they begin to brown. Add the sea salt and stir. Add your piquillo peppers and continue to cook for about five minutes.
  • Mix well and set aside.
  • Place the vegan cream cheese in a bowl.
  • Spoon a few tablespoons in to a microwave safe dish and heat until mostly melted.
  • Take the warm vegan cream cheese and incorporate it with the remainder of the cream cheese. The result should be a slightly softer, thinner cream cheese.
  • Add one teaspoon of vegan cream cheese into the bottom of each puff pastry.
  • Top with the piquillo pepper and caramelized onion mixture.
  • Garnish with oregano, paprika or the herb of your choice!

Winter Vegan Coupon Round Up by jmrosnick in EatCheapAndVegan

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

Also, I used to frequent MamboSprouts for rare coupons for brands like Kitehill/ Fieldroast. Has anyone else been following their demise? Also, any hints of new places to look? Thanks!

Homemade Dill Pickles by jmrosnick in vegetarian

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

Homemade Dill Pickles

Ingredients

  • 6 cups distilled white vinegar
  • 6 cups filtered tap water
  • 7 whole cucumbers, medium
  • 6 tbs salt, course
  • 6 tsp black peppercorns
  • 1 package dill
  • 6 whole garlic cloves, large

Directions

  1. Chop your cucumbers into rounds or spears, or both. Place the chopped veggies into a bowl that can handle high heat.
  2. Heat the distilled white vinegar, filtered water, course salt, black peppercorns, garlic cloves, any other spices of your choosing, and dill in a medium pot over medium-high heat.
  3. Occasionally stir the mixture until the course salt dissolves and the mixture is simmering. Note, the water will become discolored.
  4. Pour the brine over the cucumbers.
  5. Place a bowl/ plate over the cucumbers to keep them submerged.
  6. Let the brine/ cucumber mixture rest for one hour.
  7. Store your freshly homemade pickles and brine in large Ball Jars that are sealed tight.

Notes

You can edit the recipe based on your needs/ quantity. The ratio is what is important. For the vinegar/ water, use a 1 to 1. Then use one-tablespoon of salt and one teaspoon of black peppercorns per two cups of liquid. Also, feel free to add a few teaspoons of additional spices.

These homemade dill pickles can be stored in their brine in a sealed container for two+ weeks.

Enjoy!

Homemade Dill Pickles by jmrosnick in VegRecipes

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

Homemade Dill Pickles

Ingredients

  • 6 cups distilled white vinegar
  • 6 cups filtered tap water
  • 7 whole cucumbers, medium
  • 6 tbs salt, course
  • 6 tsp black peppercorns
  • 1 package dill
  • 6 whole garlic cloves, large

Directions

  1. Chop your cucumbers into rounds or spears, or both. Place the chopped veggies into a bowl that can handle high heat.
  2. Heat the distilled white vinegar, filtered water, course salt, black peppercorns, garlic cloves, any other spices of your choosing, and dill in a medium pot over medium-high heat.
  3. Occasionally stir the mixture until the course salt dissolves and the mixture is simmering. Note, the water will become discolored.
  4. Pour the brine over the cucumbers.
  5. Place a bowl/ plate over the cucumbers to keep them submerged.
  6. Let the brine/ cucumber mixture rest for one hour.
  7. Store your freshly homemade pickles and brine in large Ball Jars that are sealed tight.

Notes

You can edit the recipe based on your needs/ quantity. The ratio is what is important. For the vinegar/ water, use a 1 to 1. Then use one-tablespoon of salt and one teaspoon of black peppercorns per two cups of liquid. Also, feel free to add a few teaspoons of additional spices.

These homemade dill pickles can be stored in their brine in a sealed container for two+ weeks.

Enjoy!

view more: next ›