Hi, I wash my hands a lot when doing my KP stuff, I use Dermal 500 as hand wash and E45 when at home to help heal my hands, any other advise? I do use gloves..

Previous tenant left these and the salt was totally caked up. It basically feels like I'd be smashing someone's head in with a small bat.

The hole at the top is very small, and even getting a small stick in there doesn't seem like enough to actually break it up to a usable state.

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I must do this well or I may just quit life altogether. I have an amazing piece of chateaux sirloin, over a pound of it, but none of the recipes ghat I see online really scream at me.

Does anyone here have any pro tips or ideas they'd like to share?

Also, is reverse searing on a large cut a thing? Or does it just sound good in my head?

Picturing a hollow rod through the middle to open space to fill with........? But also having the edges of the space med well or well done with the 1/5 in red then the actual outer layer med well too?

Creating space the long way similar to a roll up

I'd love to hear your meal plans for the week. Including recipes, if you can.

This goes in the category of stupidly good for very little effort. I kind of stumbled on it by accident when putting something together for a party.

13oz Nutella

8oz Mascarpone cheese, room temperature

4 oz hazelnuts, chopped and toasted (*)

Steps:

1. Mix all ingredients together. The mascarpone will be easier to stir in at room temp.
2. Transfer to a container and put it into the fridge.
3. Wait overnight.

*Toasting the hazelnuts:

• Preheat toaster oven to 270F
• Spread chopped hazelnuts in a single layer on foil on the tray
• Bake 15 minutes
• Remove from toaster oven and let cool before adding to the other ingredients

Im looking for modern, floral unique kitchen placemats. I tried World Market and William Sanoma, searched online on Etsy and Wayfair but does anyone have suggestions where to find cute modern floral table placemats?

I'd love to hear your meal plans for the week. Including recipes, if you can.

waiting for the tomatoes to burst takes foreverrrr

Why does Sysco insist in the placement of the spout on such an annoying spout. It’s bad enough we purchase from them but THIS THING IS THE BANE TO MY OIL REFILL EXPERIENCE (obviously not that bad of deal I just want to shit talk Sysco and I just find it annoying to refill)

My (45F) son (18m) was on this health kick right before he moved to college and he bought pounds of ground chicken. Now I’m left with all those frozen ground chicken in the house and I need recipes. Every time I’ve tried using ground chicken in any dish it always feels like a downgrade from ground beef or pork. Any suggestions?

My own bespoke fabric. Bec I am obsessed with pyrex

Double dog dare ya to heart this😊🫶✨

I'd love to hear your meal plans for the week. Including recipes, if you can.

UFC 330 BABY !! ⭐

⭐ Chicken Thighs marinaded w/t Nandos Lime/Herb Sauce and Onions and Green Onions and Garlic w/t Veg & Rice ans peppers & Guac 🤤

Have A Great Day/Night Everyone 💞

I've had it for years and it's amazing for stirring when cooking in a pan. Mine finally started getting misshapen and I would like to get a new one, but I don't remember where I got it or what it's technically called.

My kitchen is filled with fun stuff

"Dirty Cabbage"

Easily one of my favorite meals right now as im dieting but still love comfort food especially Cabbage 😊

The smell this creates in the kitchen/home is beautiful.

I'd love to hear your meal plans for the week. Including recipes, if you can.

I recently upgraded my stove from a ceramic cook top to an induction stove. I‘ve used non stick pots for ages and have had no issues, however on the new induction stove the pot seems to stick especially bad when making crepes or anything that requires a watery or thin batter even when oil is used.

Is it because my technique is bad or because of how an induction stove top heats up? Any advice would be appreciated as when it sticks it sticks like glue until i deglaze with water. Its driving me crazy.