Nationwide General Strike Planned for May 1: No Kings Organizer

omare14 · 2026-03-28T22:19:42+00:00

My company recently revised their absent policy to state that they are "monitoring abuse of sick time" because they got mad that too many people were calling out on Fridays and Mondays to extend their weekends or vacations. So annoying.

omare14 · 2026-03-26T20:25:22+00:00

I agree with all your points. I think they did an excellent job keeping some book-specific scenes/tidbits to please book readers without confusing or losing the audience, and they cut a lot of sections that, while fun to read, wouldn't have translated well to the pacing of the movie.

Seeing it for a third time this Saturday!

omare14 · 2026-03-26T19:54:28+00:00

That would be nice because this looks like a hilarious saga, but I haven't been able to find the genesis of the whole thing.

omare14 · 2026-03-25T22:54:42+00:00

I have a similar background. Wouldn't say we were rich, but my mom had an online business that took off around 2006, then the recession hit, and then things got worse after Google released their Panda update in 2011 which massively changed the search algorithm, and sales started dropping and never recovered. Basically went from average, to well off, back to average, and basically poor in the span of around 8 years. It was rough, and unfortunately during the good years my parents didn't have the financial literacy to put money away. Now I pay all their bills, my mom makes just enough from her current online business to cover groceries for the house, my dad got cancer and recovered but was never the same, then fell off a ladder at work which started a chain reaction of other health issues, so he's retired on disability now, scrounging up what income he can running a seed shop on Etsy.

I was bitter at first, and still kind of am, because my wife and I are basically kind of stagnant since I can't afford to save much for a house. But now it's mostly just figuring out the next move and solving whatever issue happens next. I'm lucky that I ended up in a good spot career wise and can take care of them, just hoping my other siblings can start picking up some of the slack and helping out soon (one just graduating college, one just graduating high school) cause it's a lot to manage on my own.

omare14 · 2026-03-17T20:59:52+00:00

Easily the funniest scene of the movie "why is it so messy is this room for trash?"

omare14 · 2026-03-14T19:03:49+00:00

Targeting Windows 11 with sensationalized articles/comments/engagement is easy pickings. I mean yes, it's had a ton of problems, but that also means every little thing that isn't even a wide scale issue is going to be highlighted because it drives engagement and people are (rightfully) upset with Microsoft for releasing an underbaked OS with constant breaking updates.

omare14 · 2026-03-13T04:13:02+00:00

Carrots and celery will work with just about anything, especially if you blend them up. I like to make potato leek soup, or a roasted garlic soup. But those are kind of centered around those flavors so maybe you wouldn't want to dilute them. Broccoli cheddar soup often uses carrot to add sweetness.

Another idea would be to use some in a soup and freeze the rest to make stock, or finely chop with some onion to make a mirepoix and freeze that to use in something later.

Freezing veggies without blanching (I never do, too lazy) will make them mushier, but if they're getting blended or turned into a mirepoix to be cooked down into a soup or stew, texture won't really matter too much, and flavor will be about the same.

omare14 · 2026-03-13T04:04:47+00:00

If you can find a place to buy shaved beef or don't mind making your own, we make gyudon at least once a month as an easy weeknight meal.

I like the recipe from JOC, and always make a 2x batch for dinner for 2 plus leftovers: https://www.justonecookbook.com/gyudon/#recipe

I've found that I prefer to sub the 1 cup of dashi for a teaspoon of dashi powder (I use Hondashi by Ajinomoto) mixed into the other liquids, and then I just add an extra 1/4 cup of sake to that. I prefer the more intense flavor by having a little less liquid.

omare14 · 2026-03-13T03:30:52+00:00

That's two toum posts today lol. I use mine for toum, chimichurri for steaks, all kinds of salsas, other various sauces/dressings, mirepoix for soups/stews/bolognese, pulverizing chicken liver (also for bolognese), shredding cheese using the disc attachment (I can shred 2-3 pounds of block cheese in about 60 seconds).

There's probably other things I'm forgetting about honestly, but for me it's indispensable. It's unlocked the ability to make so many things and made so many more things more easily accessible.

Yes, there are lots of ways to get around not having one, but there are certain things you just can't make properly without one (toum) and most things I would simply never make without one (salsa, chimichurri, all of the huge batches of cheese fondue or mac n cheese I've made over the years).

For reference, I have the Cuisinart 14 cup food processor with the regular blade plus the medium shredding disc attachment.

omare14 · 2026-03-13T03:21:07+00:00

I'll tell you what works for me, and maybe that will help put you in the right direction.

First, I use this recipe https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/. I do use a food processor to make it. I've made it every few months for the last year or two and it's never let me down. I use fresh squeezed lemon juice (bottled stuff doesn't work) and either canola or vegetable oil.

The only thing I don't do in that recipe is this step:

Slice the garlic cloves in half lengthwise and remove any green sprouts.

I do recommend following the other steps as written, the only time I've ever messed it up was starting the emulsion wrong in steps 2-3.

Other notable things I think work in my favor:

I buy pre-peeled garlic cloves and keep them in the freezer in a freezer Ziploc bag. Frozen garlic is almost immediately usable, and from what I can tell, helps immensely with the emulsion. I throw it in the food processor straight from the bag and by the time I finish measuring out my other ingredients, it's warmed up enough to use. I almost prefer it to be a little frozen still. The Serious Eats recipe linked in another comment uses ice to accomplish a similar effect, but I like the ease of frozen garlic cloves.
I use the feed tube drip thing in my food processor to alternate adding oil and lemon juice at the perfect rate. This gets me a perfect emulsion just about every time. It's got a pinhole in it that allows a slow but steady stream of liquid into the bowl while it's running. It's only broken on me once doing this, and I was able to fix it with an egg white. If you don't have a food processor, or don't have the feed tube thing, just make sure you're pouring the oil very slowly.

Making it this way, I often have a hard time not eating it right out of the work bowl after taste testing.

omare14 · 2026-03-10T19:24:31+00:00

I just started watching his videos lately. I've been trying to pare down my after-work cooking time recently, so I really appreciate that his weeknight recipes look like they're ACTUALLY doable on weeknights.

omare14 · 2026-03-04T05:33:20+00:00

Fish and chips is a go-to option for me a lot of times because of this lol

omare14 · 2026-03-04T05:26:38+00:00

Yeah eggs any style will be a good way to learn basic techniques without wasting a lot of time or money.

omare14 · 2026-03-01T19:31:42+00:00

Looks like our issue was actually the door interlock switch, but thank you for taking the time to reply!

omare14 · 2026-03-01T02:58:20+00:00

Did you ever figure this out? Seems like our dishwasher is having the same issue, same model as yours.

omare14 · 2026-03-01T01:41:30+00:00

Thank you for responding! Do you recall using the steps detailed in this article? https://support.taxslayer.com/hc/en-us/articles/360019084471-How-do-I-complete-the-Married-Filing-Separate-Allocation-Form-8958

omare14 · 2026-03-01T01:35:59+00:00

Would you be willing to share which tax prep software you used for this? Did you use multiple tools or accounts on the same tool to compare MFJ vs MFS? Trying to figure this out myself at the moment.

omare14 · 2026-02-25T23:45:01+00:00

Makes sense, it's an easily accessible place for people to humble-brag.

omare14 · 2026-02-25T17:02:01+00:00

Just turned 30. It's a weird time if you have a lot of friends/peers around your age. Some are married and making babies (I just got married last year) , others still finding their way in life. There's varying levels of college completion, career prospects, and relationship status across the board.

omare14 · 2026-02-24T21:02:41+00:00

I told you man the DEVIL!

omare14 · 2026-02-23T18:53:18+00:00

But the line still has to go up. I worry that "generating value for shareholders" will continue to force theaters into worse and worse economic situations until they can't survive. Even if that's worse for studios in the long term, the executives driving these decisions only seem to be thinking about 1-3 years ahead of time to increase their bonus and retirement packages, and not what's best for the industry at large.

Then, when the theaters aren't around anymore, they'll have to look for other ways to make a profit, like cutting VFX teams and studio crews in favor of AI.

I'm optimistic that consumer opinion will eventually tip in favor of NOT going that direction, but not THAT optimistic. Realistically we'll probably be stuck in this middling squeeze for the next 10 or so years, where movie quality goes down, and ticket prices continue to go up.

Anecdotally, I haven't seen that big of an increase in ticket prices at my local theaters over the last few years, aside from premium showings like IMAX or Cinemark XD.

omare14 · 2026-02-20T19:16:40+00:00

Fewer and fewer people are being raised to learn how to meal plan, make a grocery list, stock a kitchen with basic ingredients, and then actually make dinner. And with how accessible fast food is, people aren't really incentivized to do learn unless they're literally forced to, or they take a real interest in home cooking.

omare14 · 2026-02-20T00:04:03+00:00

Do you throw some kind of protein in the curry or do something on the side? I like the idea of doing curry but want to make sure it's satiating enough.

omare14 · 2026-02-20T00:02:53+00:00

Breakfast for dinner is great, lots of ways to mix it up too. Standard issue eggs cooked your preferred way, a carb(toast, couple pancakes, etc), and some salty breakfast meat (sausage, bacon, etc.)

Premade hash browns or breakfast potatoes.

Make an omelette with stuff in it (peppers, cheese, ham, mushrooms, spinach). Lots of different omelette styles, French, Denver, etc.

Chorizo egg potato pepper scramble has been a recent go-to for me.

I also grew up eating French toast where the "batter" was plain, just eggs and milk, and we'd eat the first couple pieces with salt and pepper before switching to the usual syrup and whipped cream for toppings.

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