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3h ago
inFrozen veg vs fresh for meal prep, I made the switch after price check
Frozen spinach is the one I always keep on hand for soups and casseroles. The blocks thaw fast and you can just toss a chunk straight into whatever you are cooking, no chopping, no wilting, no waste. For green beans, the trick is to not thaw them first and add them late in the cooking so they keep some bite. Frozen corn and peas hold up great too, pretty much no downside in a soup. Butternut squash cubes are hit or miss, sometimes they come out grainy, so I usually roast those instead of dumping them in a pot. Your broccoli switch makes sense, roasted frozen broccoli gets crispy on the edges just like fresh if you dry it off good first.
10h ago
inWarning: My granddad saw Buddy Holly play in 1957 and said the crowd barely clapped, but now everyone acts like he was a legend
rewrite the past" ... it's just music, not that deep
17d ago
inTried a 9 minute toner soak instead of my usual 15, way better for gray coverage
Austin grays are stubborn for sure, but a 9 minute window sounds awfully picky for one client. I've had temps where 11 minutes nailed it and 10 left brass, so that 2 minute swing seems more about the base formula than the clock. Unless you're seeing this repeat across multiple heads, I'd call it a happy accident, not a new rule.