wyldrstallyns

Those are all born of the same unasked question: Why is admin so focused on continuing to undermine staff support of marginalized & vulnerable communities when that’s exactly what hospitals are for!?

Oh, right. The shareholders. 🖕🏼

That’s dangerously close to apologia, and at the very least hopefully naive, all due respect, fellow poor. 🙏🏼

Switch “recruiting” to “radicalizing” and the answer becomes simpler to grasp.

Seems like a stoner attempt at irony, a la ragebait.

watching… and not doing anything about it…

😅

The trouble with that, I feel, may lie in the subtle differences between

• the CEO kind of psychopath: batshit unplugged for sure, no contest; just enough to make fucktons of money for far too few people, but not too cracked that they blow everything up, instead…

• and, any given bot’s penchant for going off the fucking’ rails in record time, every time —which, unless you short the whole thing, makes the opposite of money.

🤭

The latter would be Geocities, so yeah.

Why would it matter, then? Buy new milk, put it in the fridge wherever you want, finish the previous container, move new container to its proper spot.

This isn’t that difficult to solve.

A “lemming”, from the old lemmenapnowtrix.

Me too!

Where do you think it learned that from?

This! 🥳

Also, depending on your location, getting a library card doesn’t require residence in its area. So, if your preferred library app shows a book/album/film, etc. isn’t available digitally, check another major city’s library catalog and sign up if they have it. Add that new login and boom. Bonus: each additional library membership makes that happen far less often. 🖖🏼

Sorry, did he say “where are the Epstein Files?” I could’ve sworn…

Aww, you’ll get there kiddo. Keep practicing. The laughs’ll come, one of these days.

Thanks for the clarification. The comment thread at the time read a little wonky. My bad. 🤌🏼

Hol’up. “All code is there” after one pays to access it, you mean?

edit: Ah, it feels like that other place, where downvotes are kbarbarians’ impotent ire. The perfect environment for valid questions. Love to see it.

Nah, blanching asparagus is mostly a holdover from catering SoP when it’s par-cooked first, fridged until day-of, and then seared for looks before being plated/pkgd & held at temp for service.

You can blanch yours, if that’s your preference, but they’ll lose that brightened snap to their structure and the thinner stalks (=/< ⌀5mm) risk just degrading into mush in the pan or on the plates. I’m not here to judge fellow anons’ varied and unknowable palates. Just the facts. 😁

How long have you been away from that other place, exactly? Do you really believe they’ll notice your absence? We wouldn’t, FWIW.

Caseless Rinderwurst is “an acquired taste”, but I wasn’t old enough to get a vote, back in the day. 😅

Re: asparagus, I’m a huge fan and love to prepare it simply, to let it really shine.

1. Snap the bottom sections off by hand-testing their break-points. (You can cut them afterward, if you prefer clean ends, but refrigerating them first can help keep those snapped edges crisp)

2. Zest and then juice a lemon and set aside.

3. Set your skillet/pan on High/Mid-high.

4. Bring ~1tsp/lb of a light oil (eg. veg, rapeseed, etc., not “olive”) close to its smoke point. (pay attn, don’t burn it, it can ignite!)

5. Add prepped asparagus (1.↑) to oil in pan and don’t move them (need that Maillard reaction)

6. Season w/ salt & pepper (kosher & cracked are my pref.)

7. Watch for a toasted, delicious crust forming on their pan-sides. (eyeball it, don’t meddle)

8. Use tongs (spatula if you’re brave/confident, or just roll them 180° if you’re unsure) to turn them to their opposite sides

9. sprinkle with lemon zest to taste (I add chili flake here) and wait for that sear again.

10. Remove from pan, and let rest on cooling rack for a couple minutes only (they’re less delicious when cold, but still amazing)

11. If you’re feeling froggy and aren’t trying to plate rapidly for a slew of guests, now’s a great moment to whip up a quick pan sauce (browned butter, herbed crême, white wine reduction, etc.) to drizzle over them during plating —otherwise, just plate and spritz lemon juice to finish.

Your toilet’s gonna smell suuuper loud afterward (why, asparagus, why?), but it’s worth it. 🥰

Buy a home? 🥹 If you’re in the US, you were born decades too late for that, citizen. 🤌🏼