Best posts made by GreenFlashlight

GF's Favorite Broccoli Dish

1 can garbanzo beans
8 oz. broccoli, chopped to bite sized
8 oz. cauliflower, chopped to bite sized
7 total tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1-2 tbsp honey
Juice of 3 small or 2 large limes

Preheat the oven to 450F.

Open and drain the beans. Rinse them if you're worried about it. Pour them into a bowl with 2 tbsp. oil, the salt, and the pepper. Toss them until coated, then transfer them to a foil-lined baking sheet and cook them for 15 minutes.

While the beans cook, chop the vegetables to bite-sized and add them to the dirty bowl you tossed the bean in. Add 2 tbsp. olive oil and toss, coating the vegetables in the oil and remaining seasoning.

When the 15 minutes are up, move the beans to one side of the baking sheet and spread the vegetables as flat as you can on the other. Return them to the oven for 12 minutes.

While everything is cooking, in a clean bowl, pour 3 tbsp. olive oil and the lime juice. Whisk them together until well-combined, then whisk in honey to taste (I eyeball this because tasting it until it's right is part of the fun). Set aside when ready.

When the 12 minutes are up, the edges of the vegetables should be slightly blackened, and the beans should be crispy like Corn Nuts. Transfer them to a plate or bowl, pour your homemade dressing over them, and marvel.

Better than Hamburger Helper: One-Pan Lasagna

1 lb. ground Italian sausage
1 tbsp. olive oil
1 small white onion, diced
1 pinch salt
3-4 cloves of garlic, crushed
1 28-oz can San Marzano tomatoes, crushed
1/2 28-oz can of water
1 can tomato paste
Basil and oregano to taste
1/2 box of lasagna sheets, broken into bite-sized pieces
1 lb mozzarella, cubed
Parmesan cheese to taste

In a large frying pan on medium heat, brown the Italian sausage until it's crumbled but still mostly pink in the center. It will cook more later. Slotted spoon, bowl, leave fat in pan. You know the drill.

Add the olive oil to the pan, giving it a few seconds to heat up, before adding the diced onion and salt. Stir and saute, then add garlic. As usual, it's done when it smells done.

Add the crushed tomatoes, water, and tomato paste, mixing together well. Add the basil and oregano, mixing that too. Raise the heat to high, then back it down to low when it starts to simmer. I like to let this simmer for at least 30 minutes before adding anything else because it comes out a little raw-tasting if I don't, but since this is supposed to be an easy recipe, you can skip the simmer and just start adding stuff.

When the sauce is where you want it, mix the broken noodles in, making sure everything is well coated. Add more water at this stage if the sauce reduced too much. Return the sausage and grease to the pan, stirring. Raise the heat to medium to get the simmer going again, then back it down to low once more. Partially cover the pan and let it cook 25 minutes, stirring occasionally to keep the noodles from clumping up.

Take the pan off the heat entirely. Stir in the mozzarella cubes, and allow them to melt in the dish's retained heat. When that's done, top with Parmesan cheese and serve. This dish is mostly for people like me who don't like authentic lasagna, so plan accordingly for people's expectations.

@mietze You have reminded me I'm almost the age my mom was when she started. I need to look into some things.

Are you getting any treatment for it? I hear hormone therapy is wonderful.

@macha Slap them. Become part of the cost of abusing the workforce.

@wizz I haven't watched the show, but here is a fairly concise, informal discussion between two professional reviewers, one of whom is well-versed in the source material and one of whom is not. Their consensus seems to be it's a mixed bag but better than not.

@ganymede I agree Paul Rudd elevates the movie every time he's in it. I'm sure the Baskin Robbins thing is a coincidence, but I still find it very funny to think about. But as for what I mean... okay, spoilers.

***semi-detailed discussion of plot points of Ghostbusters: Afterlife***

I don't think I'm being reflexively negative here. I don't go to movies looking for a bad time. I'm a big fan of the attitude that it's more fun to like movies than to dislike them. I really do think that if this hadn't been a Ghostbusters sequel, if it had been Stranger Things vs. Cthulhu or something, then I'd have been all about it. I just can't get my head around putting that story in this franchise.

@kestrel You have a great support system and I love them just for this story.

Today begins day three of going without my heart meds because my pharmacy is out.

Been a while since I woke up from a headache. Gotta say, I did not miss this.

I hope they get their shipment today.

@cobalt Just glad to hear you're getting the help you need. Brain weasels suck.

@aria said in The Work Thread:

I am going to scream.

The first comment, the very first one, was an employee who felt the need to lambast us for making the celebration "secular and superficial" instead of "creating a safe space dedicated to the real meaning behind the holiday."

Try reading the entire comment aloud while doing your best impression of Squidward. I've found that takes the rage out of almost anything.

I have also found Dr. Orpheus works.

@mietze

Hawaiian Garlic Shrimp
1 head garlic, peeled and crushed
4 tbsp butter, plus more if you make your rice with it
1 lb large, thawed, de-veined shrimp (I take the tails off because my mom told me they're poison, and some things stick with you)
2 tbsp rice flour
1 tbsp paprika
1.5 tsp kosher salt
1 tsp cayenne pepper
2 tbsp olive oil
2 cups rice
juice of 1 large lime

Make the rice first by the directions on the package. When it's off the heat and cooling, juice a large lime into it and stir it to combine. You want the rice basically done and doing the water absorption thing before you start cooking the shrimp, because it's shockingly fast.

Melt the butter in a frying pan over medium heat. Add the garlic and cook, stirring, until the garlic is golden brown, 2-3 minutes. Transfer the garlic and butter to a bowl.

Make sure the shrimp has no excess moisture from thawing. Mix all the powders together and coat the shrimp in it. Turn the heat up to medium-high and add the oil to the frying pan. Cook the shrimp in a single layer, flipping after 2-3 minutes. Add the garlic butter and cook another 30 seconds per side. Transfer to the rice immediately.

@mietze

One-Pan Jambalaya
1 green pepper, diced
1 red onion, diced
3-4 stalks of celery, diced
1 pinch salt
2 tbsp olive oil
3+ cloves of garlic, peeled and crushed
1 lb Andouille sausage, sliced into rounds
1 tbsp Cajun seasoning
1 cup white rice
2 cups chicken or vegetable broth
2 tomatoes, diced
1 lb thawed, deveined, shelled shrimp

In a very large frying pan over medium heat, cook the pepper, onion, and celery in the oil with a pinch of salt to help them sweat. You want to have roughly equal amounts of each veg. When they've begun to pick up color from the oil, add the garlic and cook until fragrant. Add the sausage and cook, stirring, until meat and vegetables have begun to brown. Add the Cajun seasoning and stir, cooking a few minutes to toast the spice, before stirring in the rice and letting it toast for a minute or two. Add the broth and tomatoes. Stir, and let the pan come to a quick boil before covering and reducing the heat to low. Allow it to simmer for 15 minutes.

Add the shrimp, stirring, trying to submerge it in the liquid. Cover the pan again and let it cook for five more minutes.

I think I like the Matrix: Resurrections. It feels like an extremely meta movie and I kinda lost the thread of the metaphor in the middle, but if I'm reading it right, it's basically a story about accepting that the struggle never ends and the same fights will always be on loop so the best you can do is fight for what you have to fight for and accept the happiness you can make of it.

@arkandel "Mama, I got cold and wet somehow! Please make me be warm and dry again!"

I miss working in health care except when I think about it.

@ganymede said in Health and Wealth and GrownUp Stuff:

Rather I struggle to find sympathy for people who elect not to take the vaccine and end up suffering consequences for it. And you will find me on the side of folks who are willing to say that the voluntarily unvaccinated have caused countless hospitalizations and deaths.

I'm right there with you on that one. I want my niece's friend to be held liable for anything that happens to anyone in my sister's household as a result of her stupid, hateful decision to endanger everyone within breathing distance of her, so I'm definitely not mad about anyone who wants those people to get what they asked for. It's just that the collateral damage has been put into even harsher relief for me than it always was.

"His best friend" is such a weird way for an article to repeatedly describe a murder victim. Come on, People.

Post-Depression Been Eating Nothing But Bread and Now Need Some Vegetables

1 squash
1 zucchini
1 red bell pepper
1 thing of mushrooms
1 jar/bottle Italian salad dressing

Slice all the vegetables into pretty much the same size and thickness, which probably means starting with the pepper and using it to determine the others. Toss it all into a bowl and lightly coat with Italian dressing. It's real easy to overpower this, so try not to. Cook them on a grill. If you're using a Foreman grill or something, then just cook it in batches right on the grill, but if you're using a proper grill, make a sealed pocket out of tin foil so nothing falls through the grate and kinda let it steam in there instead of searing. Either way you'll have fun.

As much as those names make my eye twitch, I support anyone who wants to force English spelling to make sense. Bruklin it is, by gum.