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Joined 1 year ago
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Cake day: June 27th, 2023

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  • I’m not really adopting this label. I’ve always been this way. I would always call and plan when I went to people’s houses as a kid. As an adult I would always book at least a week in advance when I wanted to hang out with people. I don’t just pop by, I plan in advance. We don’t have kids, it is just us two humans and two dogs, we like it this way.

    My parents and I talk by text every other day and talk around once a week by phone. I think the only difference will be that I will go by once a week instead of the phone call.


  • I have talked with my parents and they have said they aren’t going to come over unannounced.

    I am a private person likely because they are private people and the thought of showing up at someone house without being invited is very much something that never happened growing up. I only kinda accept my best friend doing it and he would still call an hour ahead of time to let me know he was in the area. Now he is a 6 hour drive away so he would probably give me more notice now.

    I think she is worried because my mom and dad are grieving but I don’t think they are going to change their social courtesies because of it. They are moving closer because if something happens to my dad they don’t want me driving hours to get to see him like in the past.



  • In a restaurant that no longer exists called The Night Owl in Guildford BC they had a Monte Cristo sandwich. It was two thick slices of french toast with a ton of thin slices turkey, a nice slice of ham and a few thick melted slices of Swiss cheese with a decent pile of french fries served next to it.

    In 20 years I haven’t found another place that made it as good as they did.

    They were replaced with another restaurant that made incredible pasta, but that is another post entirely.


  • I went to my home town from across the country when my grandmother died, I was sleeping on the couch and my mom woke up early and was reading the newspaper close by and saw I wasn’t breathing much.

    She said I should go to the doctor, a month later I had a CPAP and had my first restful sleep of my entire life, somehow I survived having a brain that doesn’t tell my lungs to breathe all the time while asleep.

    I was practically a new person, it took some years for my brain to bounce back with regards to memory and clear thinking but I’m as normal as can be now.








  • African ground nut stew is my favorite recipe. This set of instructions is for stovetop, for pressure cooker, I just throw it all but the peanut butter and hot sauce, which are to be stirred in after high pressure. 25 minutes on high pressure.

    8-10 chicken thigh Large can of diced tomato Small can of tomato paste 1 large onion 2 medium carrot 2 stalks celery 8 mushrooms or 2 cans of sliced mushroom 1 or 1.5 cup stock chicken 2.5 tbsp peanut butter Hot sauce optional 3 clove garlic

    instructions:

    prep: dice the onion peel and chop the carrot/celery Clean and slice mushrooms mince garlic or one small spoon worth of pre minced cut chicken into small pieces to quickly cook or cut thigh in two or breast into three if you want bigger chunks

    cooking: put olive oil in large fry pan on high add onion,carrot, and mushroom cook until onion is getting soft then add chicken and garlic keep everything moving around so the onion and mushrooms don’t burn when the chicken is half cooked (white on the outside 50% or so) then add both cans of tomatoes (paste and diced) and stock let simmer for 20-25 mins so the tomatoes break down and chicken finishes cooking, stirring every few minutes add peanut butter in 1/2 tbsp at a time to the pan and mix in with the liquids add salt and pepper approx for 2 more minutes making sure not to let the sauce burn on the bottom Add hot sauce to taste. serve over rice

    This makes a good amount of leftovers too.




  • I spend from grade 9 to 12 working in the school kitchen, it was the chef training program. I was sous chef for the last two years then in grade 12, I spent some time in actual restaurants and changed my mind about getting into culinary arts as a career.

    The guys were working 10-12 hours then sleeping in the store room beczuse they were too drunk to drive and get back for the morning shift. They were all drinking too much and chain smoking, it wasn’t an industry I wanted to work in. Instead I spent 19 years in food logistics which paid way better. The hours still sucked though.