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Cake day: July 1st, 2023

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  • It’s very spring here in the south, so I’m outside tending to the yard-wide flower bed we set up last year. I’ve been battling the grass growing back in it for a while and almost gave up after the brutal summer last year killed off half of my plants. I found that using saved up cardboard and mulch keeps a lot of the grass at bay. So that’s been my project for a few weeks now, slowly filling the whole bed and revitalizing the whole thing.
    As a small reward for the progress I’ve made, I picked up a few perennials at the store the other day: salvia, lantana, and some consumables - dill, basil, and peppers. They look really nice in the parts of the bed I’ve already tended to :)



  • Most formal cleaning companies will do a deep cleaning to form a clean baseline, or let you add on extras per session to address when you need. Usually it’s hourly based with a minimum time requirement. If you don’t need them to do something, it might work out to be cheaper if doing it would have put you over the minimum time.
    If you find a self employed cleaning person, they are more likely to be more flexible and able to handle the odd tasks like tidying up or handling laundry. Maybe even help organize or do other routine tasks that you don’t have the bandwidth for.



  • I have been addicted to making ramen eggs (ajitama) for lunches lately. I eat one or two eggs over rice with some furikake or toasted seaweed and that’s all I need to power through the day. You could pair the dish with more veggies or a miso soup if you’re feeling fancy. The nice part is making half a dozen eggs squares me away for the week, so I hardly have to think about what to do.

    Another dish I like is Korean steamed eggs (gyeranjjim). It takes not even 10 mins to cook on the stove. Making rice takes longer, and you can make a lot of rice to reheat later in the week. I would cook the eggs fresh each day though , I’m not sure how reheating them would go. The broth that goes with the eggs keeps me fuller than I ever expect.

    Baba ghanoush is so tasty when you make it yourself. This requires more effort up front to roast the eggplant, but the dip is good all week. I eat it with carrots, cucumber, cauliflower, and some pita chips.

    Regular tuna salad or this chickpea “tuna” salad is always easy to whip up. I always have celery, pickles, and bread on hand so if I’m feeling up for it, I crack open a can of tuna or chickpeas for an easy lunch.