MSG. My favorite use for it is in soups. It only takes a small amount and it makes a significant difference.
Slow cookers are awesome for preparing dry beans, infused oil, and roasting beets in aluminum foil.
Know your emulsifiers and keep them handy. I always have a nice mustard as well as soy lecithin on hand, and if I’m ever worried about an emulsion breaking or I want a nice even sauce or dressing, I have at least one neutral and one savory option. Soymilk also works if it works for your recipe.
The arbitrary 8.5-9 hour workday drives me nuts, because a lot of the time, I really only have 3 or 4 hours worth of work to do. I generally work quickly and I value my time. Can I make a decent living doing something that gives me this kind of flexibility?
Very possible in tech. You want to look for somewhere product-focused (no agencies), large, and well-established that will give you a WFH position. I do design work and have this type of schedule, though I am always very responsive and available between 9-5 if someone needs something from me so I’m not holding anyone up and making anyone annoyed. I keep up with my deliverables comfortably and have flexibility to have both really productive and really meh days without it being problematic.
Why has Mastodon adoption stalled? (blog.bloonface.com)
Pretty interesting opinion piece on some of the UX hurdles open source and federated software faces.
What are the best cooking hacks you've learned over the years?
What are the best practices you've learned to save time or make a meal better.
Are there any good jobs out there where you can show up, do your work, and then just leave when it's done?
The arbitrary 8.5-9 hour workday drives me nuts, because a lot of the time, I really only have 3 or 4 hours worth of work to do. I generally work quickly and I value my time. Can I make a decent living doing something that gives me this kind of flexibility?