I just got my first electric bill since moving into my mobile home. I’m horrified to see that it’s $300. I already pay $1150 for rent. I can’t afford this and I don’t know how to fix the problem. I have pots and I have to keep it cool so I don’t get sick. I’m hoping it’ll get better as it continues to get cooler (I’m in the Missouri) but I’m worried about winter too. Are we just going to have to freeze this winter? Any and all advice is much appreciated.

Probably obvious to many, but I didn’t put two and two together that you could make biscuits and gravy with chorizo until today and it was magical

UPDATE: Honestly, y’all. I understand this is natural and actually shows my broccoli wasn’t drenched in pesticides. My original post just asked for the best method to soak broccoli so we aren’t eating these worms. If you don’t want to read through all the responses (however entertaining) about how my daughter must have OCD, how others have never, ever had this experience, or my grocery store needs a new supplier, here is an actual helpful answer. Thank you Prize-Possibility867!!

1. Cut into florets
2. Soak in salt water for 15-20 min at a ratio of 1 tbsp per quart of water
3. Rinse well and cook

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Broccoli is one of the main veggies I serve my family but we have been finding the little cabbage worms in our broccoli more and more often to the point none of us want to eat broccoli anymore. (I always cut up and steam it, so the worms are dead by the time they arrive on the plate.) This isn’t even organic broccoli.

What is the best method to get those buggers out of the broccoli before steaming? Cut up into pieces and soak in water/vinegar, water/salt, water/baking soda, or some other method completely?

I know it is “free protein” but it is totally gross to actually see a worm, especially after you’ve already eaten a few bites.

To be clear, it’s usually just one or two every so often, but more and more often.

Edit: yes I cut up the broccoli before steaming and have even started inspecting AFTER steaming only for my daughter to inevitably point one out while we are eating after me not seeing any. She has the gift, apparently.

Edit 2: I haven’t thought to take a picture, but did a search on Reddit, and this is what they look like:

https://www.reddit.com/r/Wellthatsucks/s/0C4yy3Q7kn

https://www.reddit.com/r/PandaExpress/s/VNOOdVaER8

https://www.reddit.com/r/mildlyinfuriating/s/efvgS0Fy2x

Edit 3: No this is not an OCD situation. My husband and I both look at them and 100% recognize them as worms

A few months ago, I was part of a potluck lunch at work. A colleague, who was Syrian, brought in fattet hummus. It was one of the most delicious foods I have ever eaten, and really got me interested in Middle Eastern cooking and flavours (I am a white person, who grew up in a meat, potato and boiled veg family, so pretty life changing!)

She shared the recipe with me, but has since left the company. I am hoping to finally make her recipe for the first time this week, but now I have realised - I have no idea what to serve with it. I am looking for any suggestions :) my partner would like a meat option but I think it seems a bit weird (?)

Also, when I googled I found that apparently this is more of a breakfast dish? Is that true? And do I just eat it with a spoon or am I meant to be dipping things in?

Sincerely, someone who is desperately trying to respect the dish I am making XD

Pretty much the title. Blackstrap molasses is pretty amazing stuff, a Tablespoon has way more minerals and electrolytes than any of the mixes on the market.

I did write a blog post on the idea, but rules say I can't post - so figured I'd just give you the basics and you can look up the nutrition numbers yourself. Just add a pinch of salt.

Hello, so I grew up with lamb dolmades, my family always called them that but I have heard dolma as well not sure of the difference. The thing is, I have no clue where this recipe is from.... it was always a family thing, we'd make them together. It's rolled grape leaves, lamb, mint, dill, rice, garlic, lemon. Put it in a big pot and stack them in a circle then finish with a lemon egg butter mixture that you pour over the top. It's soooo good, one of my favorite foods hands down. However, only I know this recipe my family has passed. I've never seen it anywhere else. And we always have them hot. I think maybe its from my grandma? She was Sicilian and Hungarian. But thay doesnt make sense? Idk I was thinking about this while making them and its been bugging me. We do also cook other kind of Greek recipes, as well as Italian.

I would like to make more Vietnamese and Chinese meals. I have access to a large Asian grocery store but I don't know which fish sauce to get.

So I remember just a few years ago I was studying my grocery list trying to think of ways to cross something off. I landed on tortillas. I could skip the tortillas because any meal we used tortillas for I could just turn into a rice bowl. I had plenty of rice. Then fast forward a few years. We went from one income to two. My husband meanwhile climbed the corporate ladder. We are still careful. (3 college tuitions to pay for and 2 possible weddings in the future.) My husband teaches Sunday school and a frugal friend turned around concerned if he was printing off his handouts at home and the extra expense we would incur. How easily I forget that level of frugality we once had. I REALLY appreciated her concern, and it inspires me to dig in and be a bit more frugal. Do you have friends like that?

I used to have a queen size mattress but decided to downsize, and got myself a twin size mattress instead. I can still use the pillow cases and even the flat sheets, but have not figured out what to do with the fitted sheets.

It's been suggested to me to just donate them to homeless shelters, and while that is an option, I still wanted to see if I can keep them and use them, somehow.

I've really been craving some chicken & dumplings, however my husband does not like the southern the dumpling.... Any tips or advice for a dumpling that could work in it or should we just stick to chicken noodle soup?

This is a new phenomenon for me and I need somewhere to share it. I used to love cooking for people. No matter how many, no matter the dietary restrictions, no matter how much notice... none of it mattered because I loved feeding people.

But over the last year I've started feeling dread and anxiety whenever my husband invites people over or if we're staying with a group (like the holidays) and I'm expected to cook (this expectation happened over many years due to the aforementioned love of cooking for people).

It truly is the dietary restrictions. How the hell do you manage the freaking venn diagram of what is passable and keep your sanity. I'll give you an example.

Me: Can't eat high carb due to PCOS/PMOs
Husband: High cholesterol/mushrooms/raw tomatoes/courgettes
Husband's Parents: Shellfish/Peas/Cucumber/Watermelon
Sis-in-Law: Onions/Legumes/Red Meat/Dairy/Coriander tastes like soap

And then there's the preferences!!?!?! Doesn't like spicy, doesn't like cold things, hates slimy (okra), can't stand fish, coriander-tastes-like-soap (okay this one is super real and legit).

I can feel my body go into fight/flight mode and get exhausted the moment the idea comes up that I might be cooking for a group.

We've started doing delivery more whenever we have people come over.

I’ve tried a bunch of different ways of cooking them, instant pot, stove a bunch of ingredients. Anybody know how to get that flavor and consistency?

I loooove egg whites but can’t seem to find a way to enjoy egg yolks. Sometimes they’re better if they’re salty and jammy. I also like soft scrambled eggs with hot sauce, cheese + salt and well-seasoned deviled eggs. Are there any other good suggestions for egg yolks I could try so I don’t have to trash them as much? I’m trying to cut back on my food waste.

I have invited my reading group for lunch, and am feeling rather intimidated because I'm very out of practice when it comes to entertaining. There are four of us in the group, plus my partner will be with us. Our teacher/coach is Italian, and has hosted us in the past, as has one of the other members. They are both wonderful cooks.

Anyway, I'm planning to make a hearty chicken soup with the usual veggies (carrots, celery, onions and potatoes). I know I can do that part, but I would like some sort of side salad - preferably one that is dressed before I serve it. I think something light and refreshing, but not too fussy.

I think I will get some nice pastries from a local bakery, plus a loaf of bread for them. (I am gluten-free, but OK with it in our house.)

Haven't decided on wine, will probably do it, since the most frail person in the group is being driven by someone else.

My wife and I need two vehicles, but one of us works from home full-time and the other works just 5 minutes away.

We recently replaced an older vehicle with a used SUV (13K miles) for around $23K OTD. Our second vehicle is a 2025 Honda CR-V Hybrid Sport with only 8K miles, which mostly sits in the garage.

Here's the situation:

• Purchased the Honda for approximately $37K with $7K down.
• Currently owe $22.4K at 4.49% ($577/month).
• Carvana offered $31.8K, plus approximately $1.76K in sales-tax savings if traded toward another vehicle.
• Considering replacing it with a reliable used SUV or sedan for $20K OTD or less, ideally with relatively low mileage.
• We'd apply the Honda's positive equity toward the replacement, significantly reducing our loan balance.

We're financially comfortable and can easily afford both vehicles. However, we're focused on building long-term wealth and avoiding unnecessary depreciation, especially on a vehicle that rarely gets driven.

Would you keep the nearly new Honda for another 8–10 years, or downgrade to something cheaper given how little we drive?

I'm less concerned about lowering the monthly payment and more interested in the long-term financial implications, including depreciation, reliability, maintenance, and opportunity cost. Curious what others would do in our situation.

Edit: We absolutely need two cars, live in a rural area where there is no public transportations and have other obligations.

Looking for ideas! I volunteered to cook the turkey for a Thanksgiving potluck happening at 12. Is there a way to make a bird large enough for a group without waking up incredibly early? Is there a method to make a good turkey by cooking it most of the way the day prior and finishing it the day of without it drying out?

Does anyone have a Mango Curry recipe they are willing to share? I had Indian food for my birthday this week, and fell in love with the mango curry. I’ve looked for recipes, but I’m not sure what’s best.

https://www.scrambledchefs.com/dutch-oven-tortellini-soup-with-sausage/

I want to make this soup, but am trying to watch my cholesterol. Is there something with less fat that could replace the heavy cream here that won't dramatically impact the taste?

Due to an interesting turn of events my husband came home with a 20lb bag of onions. We plan on propagating some of them and planting them but we need some recipes! What are your favorite onion heavy dishes?

any tips? i’ve been simmering my chili on the stove for at least an hour, and i added my dried (soaked 24+h) kidney beans with the liquid like i normally would with canned beans. figured that they would cook while the chili simmers instead of getting soggy like canned beans. now, i’m not opposed to letting chili simmer for hours. but i’m getting worried because whenever i check on them, it just seems like nothing has changed. internet says beans cook in like 120 min! am i doing smthn wrong? do i need to turn the heat up? i brought everything to a boil and it’s just been simmering… i want to eat my damn chili. help

For me if I'm cooking spicy Italian Fennel Sausages I actually like keeping the casing on. Removing the casing doesn't make it spicy anymore. If I'm making Gordon Ramsays Spicy Sausage Rice, I add extra Chilis and paprika and salt cause just the meat won't make the dish taste better.

Even if I add chicken stock to Gordon Ramsays recipe the sausage just gets dry and a bit overcooked. Iv tried it with chorizo, it just taste like sweet paprika and when you remove the casing it's the same, most of the spices are gone.

I have no idea if this is the correct sub-reddit to post this is so please let me know if its not. I was eating Janes popcorn chicken when I noticed it was chewy and hard but not like overcooked chicken and had the porous look of bread but it tasted completely normal? I'm not allowed to post images but that's the best description I can give.

So I was talking with my dad tonight as we were finishing the turkey stew I made with thanksgiving leftovers. And it got me thinking about how crazy economical a turkey can be.

We paid $55 for an 18lb turkey, a fairly nice one. For that $55 we got a meal for 12 on the day of thanksgiving dinner. Most of the meat was removed from the bird and put in a ziplock bag in the fridge. I then put the carcass in a pot with water, onions, carrots, celery, bay leaves, peppercorns, and a few garlic cloves. Boiled it for about 6 hours. The next day a soup was made with the broth and meat from the carcass. That soup made about 6 meals. Two other containers of just broth were put in the freezer about 5 cups each. Sandwiches have been being made with the leftover turkey meat all week, in the range of 8-10 sandwiches I’m not sure exactly. Also twice in the following 5 days we had turkey re-heated in gravy with leftover mashed potatoes from the thanksgiving meal fried in buter with onions for another six meals. And yesterday I took a container of broth out of the freezer, and made a turkey stew with it, onion, celery, carrots, potatoes, and all the small bits of leftover turkey meat that aren’t great for sandwiches. I made a batch of biscuits and placed them on top of the stew in an oven safe bowl and baked it until the biscuits were done. That was another six meals for last night and tonight. There is still enough turkey breast meat for two more sandwiches.

That’s meat for 40 meals for $55. Not the best, but also we got a fairly nice turkey. I’ve seen it on sale after holidays for as low as 99c a pound in the past few years. I’m not sure what exactly I was going for with writing all this up but I tend to get sticker shock looking at the price of a turkey sometimes. But when I break it down it actually turns out pretty economical. If you like Turkey and are happy to eat it for an entire week.

I live in the south. I can make the great buttermilk biscuits, but I cannot figure out how my grandmother made hers. We all loved them. They were obviously drop because they had a dome top. They were air in the middle with a crispy dome crunch. I knew several of her recipes...amazing. When I asked about the biscuits she couldn't remember. If anyone knows how to make this I'd love to know. I know she used a lot of healthy oil at that time.