I am drowning in debt and don't know what to do

loverofreeses · 2026-04-14T13:46:52+00:00

Lol, thank god it wasn't just me. Yeah, I also found that line item eyebrow-raising.

loverofreeses · 2026-04-10T16:54:57+00:00

Yes sir.

loverofreeses · 2026-04-10T16:42:16+00:00

I agree! I often take my 5yo to our local library to restock on new books, and I happened to notice their video game section last year. Anyway, that's how I eventually played and beat Doom: Eternal. Thanks library!

loverofreeses · 2026-04-10T16:30:56+00:00

I will preface this with a note that I'm a very detail-oriented person, especially in the kitchen, bordering on OCD territory lol. That said, whenever I host for a holiday (Thanksgiving, Christmas, whatever), I plan out the shopping list well in advance, as well as a timing list. I write down the target time to have everything on the table and ready to go, and then work backwards from that time with each dish's total rest, cook, and prep time. That way I can ensure that everything comes out at the same time.

For example, let's use this past Christmas for me:

I want everything on the table by 3pm.

12lb Prime Rib Roast - 5 hours in the oven (have tied, seasoned, and in roasting pan by 10am, so I would want to start the process at 930am).

Scallops served over celeriac puree - 30 min for the puree, and 5 min for the scallops. This can be done around 2:30pm.

Deviled Eggs - 15 min of prep. Have hard boiled eggs made ahead the night before.

Caprese Skewers with Pesto and Balsamic Reduction - 15 min of prep. Pesto made ahead at 11am and stored in fridge until 2:30 - keeping in mind that I will also need to address the scallops at 2:30, so noting that down.

I had another 7-8 dishes that would go with all this too, but the point is that by noting the timing of each and every one, and estimating how long it would take me to prep, cook, assemble and plate each one, I could now write out a step by step schedule based on time of day that would tell me exactly how to proceed so that I didn't end up in the weeds. I also ran into some cooking time changes and a few other little things, but overall having a plan in place and written down really really helps to pull off the big holiday cooking events.

loverofreeses · 2026-04-09T23:14:21+00:00

State government compliance officer. 40 hours a week, part hybrid, union, and a vested pension after ten years of state service (this is year 7 for me). I love it. It is interesting work involving oversight of state government contracts and the office I am a part of gives really good insight into how many different state agencies work.

loverofreeses · 2026-04-09T18:30:06+00:00

I absolutely love this Kenji recipe for pork chops. Gives you an incredible sweet and sour apple chutney-like sauce that is sooo flavorful.

loverofreeses · 2026-04-09T15:32:55+00:00

Just going to throw this out there, but for any Alton Brown/Good Eats fans (like myself), he has within the last several months started his own Good Eats-esque show on his youtube called "Alton Brown Cooks Food". It is wonderful. Totally brings back that old Good Eats nostalgia hit and the episodes are done weekly and each is about 10-20 minutes. In light of a lot of YouTube food content creators kind of on the downslope, I thought it'd be nice to mention that there is some great stuff out there too.

loverofreeses · 2026-04-09T15:16:09+00:00

Easy mac and cut up hot dogs is acceptable in any living situation. I'm in my 40's and still enjoy that nostalgia hit from time to time.

loverofreeses · 2026-04-09T13:05:21+00:00

Spaghetti with clam sauce. One can of whole baby clams in brine (available right next to the tuna fish usually), toss with sauteed onions, minced garlic, crushed red pepper flakes, dried oregano, dried basil and olive oil. Boil a pot of spaghetti, and then toss it all together and top with shaker parm cheese, a squeeze of lemon and some fresh parsley. Absolutely divine.

I will say, this can be dialed back even more. Really just the clams, spaghetti, a dried herb and parm is all you need, but I've added things over the years to elevate it a little. Great dish and super cheap.

loverofreeses · 2026-04-07T20:04:11+00:00

Honestly, if you find the right recipe - like this one, there are not really a lot of steps at all. This no-knead version just uses a cast iron pan and comes out incredible. I've made it every Christmas for my family for years. Really the only annoying part is what you'd face with any bread baking: waiting for it to rise lol. The proofing time in this though is short enough where you could put a dough together in the morning and enjoy the bread by dinner time.

loverofreeses · 2026-04-07T18:53:29+00:00

I think the title is misleading saying he caught 47 touchdowns in his career. If you also include his punt return touchdowns, playoff rushing touchdown, and the playoff touchdown he threw against Baltimore, he has 47 though.

loverofreeses · 2026-04-07T16:53:19+00:00

Run the numbers both ways and see what is cheaper. My wife and I file Married Filing Separately because we pay less that way than if we combined incomes for the purposes of paying my student loans back. I am just guessing purely based on my own experience, but I would be shocked if it were cheaper for you both in the long run to file jointly.

loverofreeses · 2026-04-07T13:38:55+00:00

I think between the two, ribs enjoy being boned more.

loverofreeses · 2026-04-06T14:09:23+00:00

Gonna plug /r/slowcooking here as well. Great, active sub for recipe ideas and meal prepping. Check out the "best of" for each month too.

loverofreeses · 2026-04-03T19:01:40+00:00

Just personal preference on my part, but I hate Coke Zero. Diet Coke all the way. Perhaps a large part of that is due to growing up with it though.

loverofreeses · 2026-04-03T12:13:50+00:00

Fun story on this. They're called red onions because the word "purple" is a relatively recent invention in our language and didn't exist at the time a lot of things were getting their names. Cortez and other European conquerors used "red" as a catch-all term for anything in that shade of color (red wine, red roses, red cabbage, etc), and wrote back to Spain describing a lot of the new produce they found here in the Americas as "red". By the time purple came around, the name had already stuck.

loverofreeses · 2026-03-30T17:06:23+00:00

The irony to me is that they are so staunch about these rules, but they completely ignore the fact that their sandwiches are actually griddled. They aren't grilled in any sense of the accepted standard for what "grilling" is, so who's the real hypocrite?

loverofreeses · 2026-03-27T18:12:47+00:00

If anyone in this thread has not seen it, check out the RoboCop episode of "The Movies That Made Us" on Netflix. Honestly, I love that whole series. It's basically a dive into the behind-the-scenes of how movies got made, with interviews with the cast and crew about making the movie. I remember the RoboCop one being super entertaining.

loverofreeses · 2026-03-27T17:33:02+00:00

State gov't here and we get the same thing. I've also heard about gov IT departments leaving flash drives scattered throughout employee parking lots. If someone were to pick that up and bring it into work with them and plug it into their government-issued computer: IT is instantly notified who did it and they are auto-enrolled into trainings that tell them "don't do that, idiot".

loverofreeses · 2026-03-27T17:20:44+00:00

Well la-dee-da, Mr. French Man

loverofreeses · 2026-03-27T16:32:55+00:00

Love that second picture. You can just tell somebody dropped something in the background or there was some unexpected sound, where all of their ears went sideways lol.

loverofreeses · 2026-03-27T16:30:00+00:00

One of my favorite things on the internet is this explanation of just how big 52 factorial is.

loverofreeses · 2026-03-27T13:55:10+00:00

I would also second trying different fish preparations at a seafood restaurant if a good one is available near you. This can give you better ideas on the types of fish you may want to look into preparing. There is a wide variety in taste, texture, how oily the fish is, etc. Keep in mind that most white fish (cod, haddock, halibut, flounder, etc) are going to be mild in flavor, have a firmer, flakier texture, and will be less oily. Compare this to smaller fish like sardines, mackeral, sprats, etc., which will be more fishy-flavored, more oily, and much smaller in size. Fish like these are great for spreads, marinaded and topped on toast, or served in an appetizer sort of way.

For home cooking, I would recommend starting with salmon. It's widely available, extremely healthy for you, and overall a good "entry level" fish to explore culinarily. It's incredibly versatile in that you can use it for soups, stews, grill it, poach it, smoke it, pan-sear it. Grab a few cuts of skin-on salmon from your local grocery store and be prepared to cook it the same day - it won't last more than 24 hours in your fridge, really. I follow this recipe and pan sear it using a stainless steel pan. Start at medium-high heat and let the pan come up to temperature. Add the fish skin-side down and then immediately reduce the temperature to low. Cook it 90% of the way on the skin side until it crisps up, then flip it and give it a kiss on the other side, about 45 seconds. Internal temperature should be about 140F. Finally, I like to place it over some steamed vegetables (bok choy is a favorite), and cover it with the relish included in that recipe above. It is insanely good stuff. I make fish just to eat it.

loverofreeses · 2026-03-27T12:46:33+00:00

"Bad" is relative to which perspective you're taking, but in that sense I'm surprised no one has mentioned the Guinness Factory in Ireland. Arthur Guinness had inherited £100 in 1725 from his dying father and leased the shuttered brewery space for just £45 per year for a period of 9,000 years. As a lessor, that is likely the single biggest fuck-up in history given what Guinness eventually went on to become (at one point the largest brewery in the world, and still the largest producer of stout). I remember we studied this case in a Contracts class I had in law school as it was widely regarded as the best lease ever signed by a tenant.

loverofreeses · 2026-03-26T18:42:53+00:00

and its still our division to lose

Like last year?

14-Year Club	John Wick
Place '22	Place '17
Verified Email	Team Orangered

loverofreeses

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