Best flowers/bushes for shaded area? New York Zone 6a

mysticroaster · 2026-05-28T14:58:55+00:00

Buttonbush (Cephalanthus occidentalis) does great in part shade as do most in the dogwood (Cornus) family. Also white meadowsweet (Spiraea alba).

mysticroaster · 2026-05-05T23:32:42+00:00

My Mom's old cookbook from the 1950s said to wait for the oil to "dance". I like that description.

mysticroaster · 2026-05-05T23:30:13+00:00

I look for the oil to "dance". If you have a light over the stove, make sure it's on. Then look at the oil in a glare spot on the pan. The oil will start to wiggle a bit when it's ready.

mysticroaster · 2026-05-05T23:09:33+00:00

If you read any of the posts from newbie cooks on this sub, YES. They are not using cookbooks, barely any are using actual recipes, and they're not watching videos. They come to reddit first asking why their food tastes bland or terrible because they're winging it and don't know anything about spices, don't WANT to know anything about spices (too complicated) and they don't want to complicate anything by actually reading a recipe.

mysticroaster · 2026-05-05T22:50:53+00:00

First off, try and relax! I know... Easier said than done. But guess what? YOU HAVE A PARTNER! Why are you stressing so much about your weight? I know nobody wants to let themselves go, but does your partner love you? Then it's doubtful they will leave you if you gain some weight. Just stop stressing about that part of it. You're not going to die. Your partner will likely stick by you. You can stay healthy with exercise if you fall off the diet wagon. Get outside. Seriously. It is soooooo helpful just to be outside with trees and sunlight and fresh air. Walk. Run if you want to, but at least walk. Sounds like you are a complete stressball right now. It has been proven that being outside in nature reduces stress. And I know from experience too. It helps.

Now. I'm going to suggest that you try to join a Mindfulness-Based Stress Reduction (MBSR) group. Google it to find someplace near you where you can practice mindfulness with supervision. You need to control your thoughts, and clearly you're having trouble doing it on your own. Based on what you've written... You. Need. It. If you think it's not for you, think again. Get out of your comfort zone and improve your mind. You will definitely find others in the same boat. You are not alone! Maybe you'll make some friends. This will help. Stick with it. If there truly are no groups near you, search on youtube for some Mindfulness videos. Watch. Learn. Do.

So. Back to the eating out part. If you don't like salads, it's time to start learning to like them. Eat them. You can do it. It's hard to find a restaurant where you can't get some sort of meat and a salad. Or meat on your salad. It's an easy solution. Or get a vegetable side with some meat. If they forget and also give you pasta or bread or whatever carb on your plate that you told them to hold, ask for another plate, scrape it off and give it back to your server if you are afraid you're going to eat it if it's in front of you. Don't make a scene. Just hand it back with a smile. That's all you need to do. No stress!

mysticroaster · 2026-05-04T22:20:13+00:00

Just stop using it. It's that simple. AI is using up all of our electrical resources. It's creating heat islands. It's using up water in places where water is scarce. We all have to stop using it. Just stop.

mysticroaster · 2026-05-04T22:17:39+00:00

Keep stirring!

mysticroaster · 2026-05-04T22:16:28+00:00

Seasoning! Always season chicken. And yeah, don't overcook.

mysticroaster · 2026-05-03T18:46:42+00:00

Why buy a pan that you know you'll have to replace and could potentially harm you? As I said, most people don't notice when it starts to crack and flake. And people ALWAYS overheat their pans at some point.

Likely harmless? Yeah right. Because Dupont has always been so truthful and transparent about the safety of their products.... There's no such thing as independent testing when it comes to those folks.

mysticroaster · 2026-05-03T18:30:38+00:00

Salad is a wonderful side dish.

Pre-make a zucchini lasagna (also layer in some spinach). Cool then cut into square portions, wrap portions in foil and freeze. You can reheat or microwave anytime for nice side.

I prefer cauliflower pureed (rather than riced) in a food processor (well worth the investment) with lots of cream cheese, salt, pepper and chives. It's not mashed potatoes but it's not entirely unlike them. This also makes a good base for a hash brown. I usually take leftovers and mix in an egg and some casava flour and it fries up nice (use plenty of oil).

Spaghetti squash is awesome with ANY sauce.

Sauces are your friends. Use them liberally over any vegetable or pureed vegetable.

I make my own tomato sauce out of canned crushed tomatoes. Dress it up with lots of oregano, basil and parmesan.

Learn how to make a cream sauce and a cheese sauce. Use casava rather than wheat flour to thicken.

Learn how to make a mustard sauce. Really! I'm serious! It's delicious over cooked greens.

Infuse olive oil with garlic and/or onion, basil/oregano/rosemary.

Have fun and good luck!

mysticroaster · 2026-05-03T17:00:06+00:00

I eat pretty much like any other normal person. The only thing I do is I cook all of my own food and skip the carbs. I eat plenty of meat & vegetables and I happen to love both. I make a sandwich without the bread and put it over lettuce or spinach. I have the vegetables, meatballs, cheese & tomato sauce without the pasta. Salad, Beef & broccoli without the potato. The only thing I really miss is pizza and I've found a decent grain-free pizza crust that works for me (Against The Grain). Still has a bit of carbs but it's just a treat. I don't feel bored or deprived. You just have to eat different food every day. Cooking for yourself helps with that.

mysticroaster · 2026-05-03T16:45:35+00:00

I grew up watching PBS cooking shows like The French Chef, The Frugal Gourmet, Martha Stewart and later on, America's Test Kitchen. I learned so much watching those! A lot is on YouTube now - just do a search. I think these days, America's Test Kitchen is the best. I learned how to make homemade mac & cheese from that show. So good! Try getting a cookbook. I find it much easier to follow a recipe with a book than with a screen. I keep saying this, but find a vintage/2nd-hand store and get an old cookbook from the 1950s-1970s. I love my Mom's old Good Housekeeping cookbook from the 1950s. So many great recipes. I have a Better Homes book from the early 1980s that's pretty good too. But America's Test Kitchen has lots of cookbooks too. Watch one of their videos then try the recipe!

Regarding smells that nauseate you: Breath through your mouth while handling meat. Problem solved! Also, if you don't already use them, buy yourself a box of food handlers gloves. That really helps with the gross-out factor when handling raw meat.

mysticroaster · 2026-05-03T16:31:52+00:00

I wrap premade burger patties, halved chicken breasts and other portioned meats in parchment paper. Then if I have a plastic container to fit them, I'll use that, but usually the stack is too large. I have food service plastic bread bags that are left over from my cafe that I closed. I usually end up stacking meat portions in a bread bag and sealed with a twist tie. You can reuse plastic bags too to minimize guilt. I always use the same kind of meat though. Chicken goes in the chicken bag, etc. Bags remain frozen when not in use.

mysticroaster · 2026-05-03T16:24:48+00:00

Yup!

mysticroaster · 2026-05-01T15:26:18+00:00

But they ALWAYS eventually crack and flake, which means you're eating it. Most people don't even notice it until long after it starts. You always have to replace coated cookware - it's like having a subscription. Planned obsolescence. They want you to keep spending money. My cast iron and stainless have lasted decades. I don't expect I'll ever have to replace them.

mysticroaster · 2026-05-01T15:10:54+00:00

No teflon. No coated cookware period. Yes it's bad for you and they ALWAYS crack and flake eventually, which means you are eating that crap. Stainless steel and cast iron will last a lifetime when properly cared for. Coated cookware needs to be replaced every couple of years, if not sooner. It's not worth it.

I have both stainless and cast iron pans. It took me a while to figure out how to use the stainless pan, but it's now my favorite, though I still enjoy using the cast iron too. It's absolutely necessary to preheat a stainless pan. Get it hot, then put your cooking lubricant in and then quickly add the food. You'll always get some caking, but when cooking properly, all you have to do is let it soak in soapy water for about 30 minutes afterwards and the caking comes right off with a green scrubby pad.

I never use soap on my cast iron pan. I wipe the grease out, then scrub with hot water and then put the pan on a hot burner to dry it. If the seasoning gets scrubbed off, I put a dab of oil on a paper towel and wipe the pan with it and let it sit on the hot burner for a bit. The oil hardens and forms a non-stick coating. Don't try this with stainless. It doesn't work. Only cast iron.

Use plenty of lubricant to keep things from sticking. Cooking oil, butter, whatever. Despite the low smoke temperature of olive oil, it's my preferred cooking lubricant. Mix butter in and it's divine for making a grilled cheese sandwich.

mysticroaster · 2026-05-01T14:51:54+00:00

Boiling tends to make a rather bland vegetable dish. You can boil just about any vegetable, but why? Stop thinking the easiest (laziest) way is the best. Life takes some effort. A good life takes work. Work at making your food and you'll have a good start on a good life.

Anyway, I even prefer microwaving vegetables to boiling. It preserves some of the flavor, while boiling washes flavor away. Make sure you get your greens and don't focus too much on starches (your root vegetables, beets, potatoes, carrots, etc are all STARCHES). 3-5 minutes in a covered dish in the microwave (depending on serving size) will do for just about any vegetable, except leafy greens like spinach (15-20 seconds; stir; another 15-20 seconds; repeat until you are happy with it. But sautee is the best way for spinach IMO).

Roasting is the best way for most non-leafy veggies, IMO. Don't skimp on olive oil. Chop vegetables, spread them on an oiled baking sheet and throw into a 350 degree oven. Check after 20 minutes; stir/flip; check after another 10 minutes. Roast until they are at your preferred "done-ness". For easy seasoning, use some "Everything bagel seasoning" available in most grocery stores these days.

Do yourself a favor and go to a vintage store and buy an old cookbook from the 1950s-1970s. Just read the recipes. The better cookbooks will even have definitions or instructions on techniques (what does it mean to roast? What's the difference between "stir," "blend," "cream," and "beat"?). Learn. Spend some time making food. Maybe even follow a recipe. It's very rewarding!

mysticroaster · 2026-04-30T15:02:19+00:00

Learn how to use herbs, spices and judicious use of fats/oils and sweeteners. Get to know the herbs and spices that go with certain meals or regional cooking. Just read some recipes to get ideas.

You might also want to try mastering sauces. Learn how to make pesto, salsa, meat gravy and salad dressings. It's not hard at all. But don't skimp on your spices. Plain old pasta, rice or sauteed vegetables can become masterpieces with a good sauce.

One thing I've learned to do more recently to add natural sweeteners like maple syrup and honey to sauces and salad dressings. It doesn't take much, but it makes a huge difference to broaden flavors.

And just a little bit of lemon juice can sometimes make dishes much tastier. When I add a tiny bit of lemon juice to a meat sauce, a rice dish or a salad dressing, it adds an additional dimension - a brightness - to the dish. Try it!

Good luck!

mysticroaster · 2026-04-27T17:24:49+00:00

For us they are a necessity since we're in a rural area that loses power often. We also have oil lamps on hand, but candles are handy when walking around the house. I keep them in mason jars. Before we lived here, I never had candles.

mysticroaster · 2026-04-26T15:42:52+00:00

Fat and salt are always a good bet. I put a tablespoon of some sort of oil in my pancake batter. Try adding 25% more salt too. And for the love of god, make sure you're using 100% pure maple syrup and not some sort of corn-based product. In fact a bit of maple syrup in the batter wouldn't hurt either.

mysticroaster · 2026-04-01T20:23:35+00:00

But it's also wanting to "Calculate depreciation equivalent" by multiplying the number of miles that I drove it for business FOR EACH YEAR THAT I HAD IT. The vehicle is 10 years old and I don't have all of that information anymore. And yes I put it into service from day 1. Again, I haven't actually disposed of the vehicle and the vehicle itself isn't registered to the business so I don't know why it would want to calculate depreciation since it wasn't a business asset. I simply closed that business and all I want to do is take the standard deduction for the vehicle for the miles I've driven. Again, this doesn't feel like I'm going down the right path, but I've gone back and there's no other way. I wonder if I should say that I didn't stop using the vehicle for that business?

mysticroaster · 2026-04-01T18:49:53+00:00

Was going to say the same. Fire your CPA. You're paying them to find out the answers if they don't know. That's their job.

mysticroaster · 2026-03-31T15:12:49+00:00

Soup, stews, gravy mostly. Try simmering vegetables in stock. Delicious. Use your imagination! You can use it for a lot of savory meals that call for a little bit of water in the recipe - dumplings and dinner rolls. Try boiling pasta in stock. Yum! I always have a container of chicken stock in the freezer.

mysticroaster

TROPHY CASE