How to grill beef tenderloin
A Rare Marriage: How to Grill Our Love
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2024.05.21 20:11 Sweet-Count2557 The Best Barcelona Restaurants In Spain: 2023 Guide
 | The Best Barcelona Restaurants In Spain: 2023 Guide submitted by Sweet-Count2557 to worldkidstravel [link] [comments] Are you looking for an escape? Barcelona, Spain is the perfect destination to indulge in all your desires while exploring a wonderful and unique culture. From the picturesque city streets to its world-renowned restaurants, this Mediterranean metropolis will satisfy even the most discerning traveler’s appetite. Whether you are visiting for business or pleasure, here’s why Barcelona should be at the top of your list. Barcelona Restaurants In Spain is one of Europe's finest. With a wide variety of restaurants ranging from high-end eateries serving traditional Catalan cuisine to bustling tapas bars with delicious local dishes, there is something for everyone. And don't forget about Spanish wine! Sample some of the best vintages that Spain has to offer as you dine al fresco on a terrace overlooking gorgeous views of the city skyline. No matter what type of experience you're searching for, you can find it in Barcelona's many restaurants. So pack your bags and get ready to explore - freedom awaits! Historic Cuisine Barcelona is renowned for its rich culinary heritage. The city offers a broad range of traditional recipes, many of which have been passed down through generations. This historic cuisine allows visitors to experience the local flavors and regional dishes that have become synonymous with Spanish cuisine. From classic tapas to freshly caught seafood, Barcelona has something to satisfy every palate. With an abundance of restaurants serving up these traditional dishes, it’s no surprise that dining in Barcelona can be quite a memorable experience. As one discovers the unique flavors found throughout this vibrant city, it's easy to see why Barcelona's food culture is so beloved by locals and tourists alike. Transitioning from historic tastes to modern delicacies, let's explore some of the delicious offerings available in Barcelona today. Local Delicacies Barcelona is one of the most popular cities in Spain for its Great culture, beautiful architecture, and unique cuisine. According to a recent survey by the Barcelona Chamber of Commerce, over 60% of tourists visit the city specifically to experience its local delicacies. From sausages made with locally sourced meat to Iberic cheeses and traditional paella dishes, there's something special to try on any given day in Barcelona. One of the most iconic Catalan dishes is 'Botifarra', a type of sausage that can be enjoyed as part of a meal or simply served with some bread and cheese. It is usually made from pork but sometimes includes other meats like beef or veal depending on the recipe. For those looking for something more adventurous, there are also varieties such as 'Botifarra Negra' which has been seasoned with blood! Local cheese plates are also popular in Catalonia, featuring regional favorites such as Manchego and cabrales. Paella is another must-try dish when visiting Barcelona; this classic rice-based dish originated in Valencia but has become an integral part of Spanish cuisine throughout the country. The version served in Barcelona often comes loaded with fresh seafood such as clams, mussels, and squid - all cooked together with vegetables, herbs, and spices. Of course, no meal would be complete without dessert: crema catalana is a custard tart topped with caramelized sugar while fideua pasta combines thin noodles with fish broth for a comforting finish to your meal. Seafood specialties play an important role in many authentic restaurants around town, offering visitors a chance to sample Mediterranean flavors right at their tables. Seafood Specialties Barcelona is renowned for its seafood, and it's easy to understand why. The city offers a wide range of delectable dishes that showcase the abundance of fresh catches from nearby seas. From simple yet flavorsome fish alioli to paella bursting with succulent morsels, there are plenty of delicious options available. Calamari fritters are a popular tapas staple in Barcelona and can be found across many restaurants throughout Spain. These crispy treats come served with a garlic dip and make an ideal sharing dish between friends or family. Alternatively, you could try shrimp Ajillo – prawns cooked in olive oil, garlic, white wine, and parsley. This classic Spanish dish has been enjoyed by generations and is always sure to impress. For something truly unique, you should sample some octopus stew which comes prepared with saffron rice and vegetables. This hearty meal packs quite a punch and is guaranteed to satisfy even the most discerning foodie cravings! Tapas and small plates provide an excellent way to explore all the different flavors of Barcelona's seafood scene - so don't miss out on this unique experience! Tapas And Small Plates Barcelona has a vibrant and unique food scene, especially when it comes to tapas and small plates. These two traditional Spanish dishes are an integral part of the local culture, offering visitors from around the world an opportunity to sample some of the best regional recipes. Here's what you can expect in Barcelona: Tapas features fresh fish, vegetables, and meats cooked with traditional flavors like garlic, chorizo, and olive oil. Small plates prepared with ingredients typical of Catalan cuisines such as jamon serrano (cured ham), patatas bravas (fried potatoes), and pa amb tomàquet (bread with tomato). Culinary tours through Barcelona’s famous markets where you can learn about the art of making these delicious dishes while sampling some of them yourself. Tapas bars provide a great way to explore all facets of Spanish gastronomy without having to commit to any one dish or meal. Whether it is lunchtime or late-night snacks, there is always something special waiting for you at every corner! With so many options available, it can be hard to choose which tapa or plate suits your taste buds. Let’s take a look at some popular dishes worth trying on your next trip to Barcelona. Popular Dishes To Try When dining in Barcelona, there is a wealth of delicious dishes to try. From mouth-watering paella and fideua to savory patatas bravas and calçots, Barcelona offers an array of flavorful options for any appetite. DishDescriptionPopularity LevelPaellaA traditional Valencian rice dish made with saffron, vegetables, and either seafood or chicken.High popularityFideuaSimilar to paella but made with short vermicelli noodles instead of rice. Often served with fish or shellfish.Moderate popularityPatatas BravasCrispy potatoes smothered in a spicy tomato sauce. Perfectly salty and full of flavor!Very high popularityCalçotsGrilled scallions are often served with romesco sauce as an appetizer or side dish.Low to moderate popularityEscalivadaRoasted peppers, eggplant, onions, garlic, and olive oil; usually served cold as a salad or tapaModerate popularity The flavors from this local cuisine reflect the culture of Catalonia - one that is passionate about its unique gastronomy yet open to sharing it with the world. Whether you're looking for something sweet like crema Catalana or savory such as Botifarra amb mongetes (sausage cooked with white beans), you can experience this rich Catalan culture through food when visiting Barcelona. By trying out some popular dishes from around the city, visitors will be able to get a real taste of what eating out in Barcelona is all about - sharing stories while connecting over amazing flavors! Top-Rated Restaurants Barcelona is home to some of the most celebrated restaurants in Spain, and visitors looking for a culinary experience won't be disappointed. From top-rated restaurants that have been awarded Michelin stars to highly-rated local establishments offering inventive cuisine, there are so many options when it comes to finding the best Barcelona restaurants. When visiting Barcelona, foodies should head directly to one of the award-winning restaurants in town. These eateries serve up an array of traditional dishes with modern touches, making them popular among locals and tourists alike. Some offer creative takes on classic Spanish fare while others focus on international flavors from around the world - all served up with exceptional hospitality. No matter what type of restaurant you choose, you can expect quality ingredients and masterful preparation at any of the city's best spots. From haute cuisine to humble bistros, Barcelona has something for everyone who appreciates great food. With such variety available, it's no wonder why this vibrant city draws diners from far and wide. From savoring exquisite Catalan specialties to sampling innovative global dishes, dining out in Barcelona promises a truly unforgettable experience. Now more than ever before, chefs across the city are pushing boundaries as they craft unique menus that draw upon both regional and international flavors – ready to be explored by curious taste buds! Vegetarian And Vegan Options Barcelona offers a wide array of vegan and vegetarian options that are sure to satisfy any palette. Whether you’re looking for an extensive plant-based diet or simply wanting something vegan-friendly, Barcelona is the place to be. The city boasts many fine restaurants dedicated to providing delicious meals without compromising on taste or nutrition. Vegetarian delights such as hummus platters, falafel sandwiches, and fresh salads are all made with locally sourced ingredients - guaranteeing only the best quality dishes. If you’d prefer something more indulgent, there are plenty of vegan desserts available too! From ice cream sundaes to churros filled with chocolate sauce, it's hard not to find something to suit your sweet tooth cravings. For those who want something beyond just great food, Barcelona provides some amazing romantic dining spots where couples can enjoy each other’s company in peace. The warm Mediterranean ambiance will add even more charm to the already delectable delicacies served here – making this experience truly unforgettable. With so much variety available for vegetarians and vegans alike – every meal in Barcelona promises to be nothing short of extraordinary. Taking a break from the hustle and bustle of everyday life has never been easier when there are so many unique culinary experiences waiting around every corner! Ready for romance? Let's explore the next section about romantic dining spots in Barcelona… Family-Friendly Venues Barcelona has plenty of family-friendly venues for a memorable, enjoyable meal. Whether your visit is for business or pleasure with the kids in tow, you’ll find several options to keep everyone happy and full! Kid-Friendly RestaurantsFamily RestaurantsPescaítoLa FondaOne Fish Two FishEl XiringuitoIpanemaCasa JuanchoYayaboCan LluisPetit ComitéEstimat These restaurants offer delicious food that can be enjoyed by all ages, making them ideal places to bring the whole family. From casual seafood spots like Pescaito, where you can get fried fish platters served up on newspaper print tables, to more upscale eateries like La Fonda which features Mediterranean cuisine in an elegant setting - there's something to suit every taste and budget. If you're looking for traditional Spanish fare then El Xiringuito offers delicious tapas dishes such as patatas bravas and croquetas. For some more international flavors head over to Ipanema - their Brazilian menu includes picanha steak and feijoada stew. With so many wonderful family-friendly eateries around Barcelona it's easy to have a great time and fill up without breaking the bank! Plus, each restaurant provides a unique atmosphere perfect for creating lasting memories with your loved ones. So why wait? Go out and explore the city together while enjoying some delectable eats at one of these fantastic family-friendly dining establishments! Street Food Scene In Barcelona As if the world was a playground, Barcelona's streets are lined with mouth-watering aromas of Spain's famous dishes. The city is renowned for its vibrant street food scene and night markets that fill up their narrow cobblestone alleyways. From paella to churros con chocolate, there’s something for all tastes in this bustling metropolis. Some of the most popular spots include La Boqueria market on Las Ramblas, where locals and tourists alike can find freshly grilled seafood, cured meats, and cheeses from across the country. El Born is also a great spot for traditional Spanish tapas such as patatas bravas or croquetas de jamon. For those who want an even more immersive culinary experience, Barcelona has no shortage of small restaurants tucked away in winding side alleys and courtyards serving authentic Catalan cuisine like pan con tomate y jamón serrano—a simple yet delicious combination of tomato rubbed onto toast topped with thinly sliced cured ham. There are also some amazing hidden gems scattered throughout the city offering international flavors like Mexican tacos or Indian curries. No matter what type of cuisine you crave, it won't be too hard to find something satisfying in Barcelona! The endless array of options available makes it easy to plan your own gastronomic tour through this beautiful Mediterranean city. Whether you're looking for quick bites while exploring during the day or late-night snacks after hitting up one of Barcelona's famed clubs, there's always something tantalizingly tasty waiting around every corner. Gastronomic Tours Barcelona's restaurants offer a wide variety of gastronomic experiences for every kind of foodie. Tourists can enjoy an array of culinary tours, tapas tours, cooking classes, and more to get the full flavor of Barcelona. Here are some unique activities that will tantalize your taste buds: Foodie Tours – Visit local markets or go on guided tastings with experts who specialize in Catalan cuisine. Tapas Tours – Sample various traditional tapas while exploring the city’s historical streets and monuments. Culinary Classes – Learn how to prepare authentic Spanish dishes from professional chefs in Barcelona's renowned kitchens. Cooking Experiences - Take a hands-on approach to learning about Catalan culture by preparing typical meals with experienced locals in their homes. These gastronomic tours provide visitors with an unforgettable opportunity to savor all that Barcelona has to offer. With its atmosphere and varied flavors, it is no wonder why this Mediterranean metropolis is one of Europe's top culinary destinations. Visitors can explore the rich history behind the region’s diverse cuisine while discovering new tastes and cultures along the way. From succulent seafood paella to sweet churros con chocolate, there are endless possibilities for creating lasting memories through these delightful dining experiences! Frequently Asked Questions Are Reservations Necessary To Dine In Barcelona Restaurants? Asking the age-old question of whether reservations are necessary to dine in Barcelona restaurants is like trying to solve a Rubik's cube. It can take some skill and finesse but, with patience and practice, the answer can be revealed! To begin with, it generally depends on what kind of restaurant you're planning on visiting. For instance, if you choose to visit a high-end establishment downtown then making a reservation may be essential; however, many smaller restaurants don't require one. In Spain specifically, most local eateries will not insist upon an advanced booking - particularly for lunchtime meals or during off-peak hours. Here are three tips that could help: Look up reviews online – they often indicate if reservations are recommended Check out the restaurant website – this should have more information about their policies Give them a call directly – speaking to staff members might give you the clearest insight into their practices Ultimately though, there’s no need to worry unduly about making bookings since Barcelona has so much delicious food and friendly service readily available! Whether it's tapas bars, seafood cafes or traditional bistros customers just walk right in and enjoy themselves without any hassle. There’s something wonderfully freeing in knowing exactly where your next meal is coming from without having to plan ahead too far in advance. If freedom and spontaneity sound appealing when exploring this vibrant city then luckily there are plenty of options out there which don't require reservations! What Is The Average Cost Per Person For A Meal In Barcelona? When it comes to dining out, one of the first questions we all have is what it will cost. When considering Barcelona restaurants, this question becomes even more pertinent. But how much does a meal in Barcelona typically set you back? The average cost per person for a meal at a restaurant in Barcelona can vary depending on the type of establishment and food chosen. Generally speaking, however, diners can expect to pay anywhere between: €15 - 20 for an economical lunch or dinner €25 - 40 for mid-range meals €50+ for fine dining experiences It's possible to enjoy delicious Catalan cuisine without breaking your budget; many eateries offer good value sets menus that include starter, main course & dessert from around €20/person. For those looking to save even more money but still eat well, there are numerous tapas bars offering small plates at relatively low prices. It's also worth noting that many establishments offer discounts during certain times such as early bird specials and happy hours where drinks may be heavily discounted or buy one get one free offer. So if you're planning a trip to Barcelona and want to experience its amazing culinary culture without spending too much money then make sure you do some research ahead of time so you know exactly what kind of deals are available before heading out into town! Are There Any Restaurants That Serve Traditional Catalan Cuisine? Are there any restaurants that serve traditional Catalan cuisine? The answer is a resounding yes! Anyone looking for an authentic taste of Catalonia's culinary heritage will find plenty of options in Barcelona. From cozy family-run eateries to Michelin-starred establishments, the city offers something for everyone seeking out unique and delicious dishes. Catalan cuisine has evolved over centuries and incorporates influences from all corners of the Mediterranean. Traditionally, it is richly seasoned with olive oil, garlic, onions, peppers, and tomatoes. Common ingredients include fish like anchovies and sardines cooked in different ways; vegetables such as aubergines roasted on charcoal or stewed in sauces; meats including pork sausages and grilled lamb; plus stews thickened with almonds or hazelnuts called 'Suquet'. All this can be accompanied by local wines from Penedès and Priorat regions. In search of these regional specialties, you'll find no shortage of charming restaurants around town offering up some of the best examples of Catalan cooking. Whether it's rustic tapas bars tucked away down cobbled alleys or chic bistros overlooking the port - each one promises you a tantalizing journey through Spain’s most celebrated gastronomic region. So why not embark on your own adventure today – savor the flavors of Catalan culture while exploring its vibrant streets? What Are The Best Places To Find Street Food In Barcelona? Finding the best street food in Barcelona is a great way to experience Spain's culture. From traditional Catalan dishes to classic Spanish flavors, there are plenty of options for anyone seeking an authentic culinary adventure. Whether you're looking for a romantic dinner or just want to try something new and exciting, Barcelona has some of the best street food around! From tapas bars and restaurants serving up delicious paellas to small carts with mouth-watering churros, there is no shortage of incredible places to eat when exploring this vibrant city. One popular option is La Boqueria - one of the oldest markets in Barcelona filled with stalls selling all kinds of tasty treats from fruits and vegetables to cured meats and cheeses. Not only does it offer a variety of local delicacies but also international cuisines like Mexican tacos and Italian pasta. When it comes to trying out Barcelona's famous street food, here's what you should look for: Catalan Street Food: Some examples include Pan Bagnat (a sandwich made with tuna), Calçotada (barbecue onion dish), and Escalivada (roasted peppers). Spanish Street Food: Popular items include Patatas Bravas (fried potatoes topped with spicy sauce), Croquetas de Jamón (ham croquettes), and Tapas de Chorizo (sliced sausage). Best Street Food in Barcelona: A few top picks are Focaccia con Tomate y Queso Manchego (focaccia bread topped with tomato & cheese), Albóndigas en Salsa Verde (meatballs cooked in green sauce) and Crema Catalana (custard dessert). These foods represent the country’s rich history and bring people together from all walks of life. Each bite offers a tantalizing mix of flavors that can be enjoyed any time, day or night. So why not take your taste buds on a journey through Spain’s streets by sampling some of its most iconic dishes? With so many unique eateries offering excellent quality fare at affordable prices, you won't be disappointed! Conclusion It is clear that Barcelona's culinary scene offers something for everyone. Whether you're looking for traditional Catalan cuisine, a romantic evening out, or just some delicious street food, reservations are not always necessary and the average cost per person seems quite reasonable. But what about the theory that there is no better place to find authentic Spanish fare than in Barcelona? After all of this research, I believe it may be true. The variety and quality of dishes available here really can't be found anywhere else in Spain. If you want to truly experience the best of Spanish cooking, then Barcelona restaurants should definitely be at the top of your list. With so many amazing options to choose from, why go anywhere else? |
2024.05.21 15:08 NoComfortable5364 Cheapo smoker
 | submitted by NoComfortable5364 to smoking [link] [comments] https://preview.redd.it/ncuwwi9p3s1d1.jpg?width=3072&format=pjpg&auto=webp&s=b787cb02bde878b8722f9e51d2e3c679b4d775be So I got this cheapo smoker. And I have been smoking several things on it already. Ribs, pulled pork, pork tenderloin etc. But I have ran into some issues, and I want to up my game. So I am asking for some tips for working with a cheap smoker <3.
(Sorry for the repost. I have been struggling with layout) |
2024.05.21 11:29 catespice Memoirs of a Long Pig
“We’re a meat family,” my dad would proudly tell strangers. He’d wait for the quizzical look, then launch into detail, starting with how many freezers we had, how long we could sustain ourselves on the contents. It was just his way of starting a conversation, which made sense when you considered that raising and home-killing animals for food was, for want of a better term, his life-long hobby. His prize possession was one of those industrial-sized vacuum sealers: you could put half a pig inside and wrap it in plastic so tightly that every wrinkle and skin fold waxed unreal with shiny detail.
If we hadn’t lived in a rural area, albeit semi-urbanised, I guess it would have been pretty weird. But the mostly farming-stock locals only found his extra enthusiasm a little bit odd.
When he wasn’t being a bit embarrassing talking about it, I never really paid much heed to his hobby. I had a child’s vaguely grateful awareness that though our family went through some lean financial times, our stomachs never suffered like some of the families around us. All the beef, pork, ham and bacon in those big old chest freezers passed down from his dad really could have fed us for years.
I should preface all this by saying that I wasn’t a particularly bright kid, though neither was I dumb. I didn’t fail badly at anything in school, I just never achieved beyond a pass. I didn’t know it yet back then, still quietly dreaming about being a ballet star or a dressage champion, but mediocrity was my destiny. And I think that’s why I got on so well with my Aunt Liz.
Liz was my dad’s live-in youngest sister. She was one of those women who get described as ‘bubbly’ — not really pretty, not really smart, not a lot going on besides just being… well, all Liz. But she was salt of the earth; kind, caring, and great with kids. She was the only person who would willingly mind my two older brothers, who fought like hellcats and caused more trouble than the whole last generation of my family combined. People would privately lament to my parents that it was a shame Liz didn’t have kids of her own, but dad would just shake his head and say Liz liked it that way – that all the fun of looking after kids is being able to give them back to their parents.
I guess she was like me; nice, but mediocre. Lovely, but somehow forgettable when she wasn’t doing something for you.
But when Liz left us, I couldn’t forget her.
In hindsight, it was pretty weird timing that we had a big fortieth birthday party for Liz right before she disappeared. She was radiant that night; she’d hired a local girl to do her hair and makeup, and it was honestly the first time I’d ever seen her look pretty. She’d even worn a push-up bra under a tight red dress, which flattered her very plump curves well enough that the neighbour’s farmhand was spotted disappearing into the woolshed with her for a snog. In my dawning awareness, that gave a plain girl hope: if Aunty Liz could get a guy at forty, maybe things would turn out okay for me.
Anyway, I couldn’t forget how her pink cheeks, her eyes, her whole self, glowed that night before Liz went to bed. She said it was the best birthday ever, and that she was very much looking forward to the next stage of her life.
Would I have done anything different, if I had known? If I had realised what, exactly, that next stage was?
The week after the party, Aunt Liz said she was going on a little holiday up north, to visit some old school friends. She packed her things – she didn’t honestly have that many – and drove her little orange mini out onto the main road. And with a wave of one fleshy hand, she was gone. Nobody really thought much of it when she didn’t call, because nobody rural had cellphones back then. And Liz was, as I said, somehow kinda forgettable when she wasn’t right in front of you.
When we hadn’t had contact for six weeks, Dad tracked down the land line numbers for their old school buddies. They were surprised to hear from him — Liz had never arrived, so they had just assumed she’d cancelled her visit. No-one had thought to check. I eavesdropped on the conversation, and it sounded for all the world like *they* had forgotten about Aunt Liz, too.
From there it became a missing person case. The local cops came and talked to all of us; the farmhand who’d been seen snogging her was briefly detained, then let go, dad got grilled at length, even my hellion brothers were questioned thoroughly to see if this was one of their wild and dangerous pranks gone wrong.
But everything was a dead end. Nobody knew where Liz was, or what had happened to her.
The remains of her old mini were found halfway across the country, burned out on a beach, on a derelict stretch of ragged, rocky coastline. The police assumed murder and combed the area for remains. But even the most expert divers couldn’t conquer the incredible undertow and fast-shifting seabed of that coastline to look for evidence, so none was forthcoming.
Eventually the cops collectively shrugged and said that there was really nothing more they could do unless more information suddenly came to light. The locals knew nothing, no witnesses had come forward, and the trail was cold. As far as anyone knew, poor aunt Liz had been murdered on some desolate beach, far away from her home.
It didn’t feel fair to me. She’d once mentioned wanting her remains buried on our farm, in the graveyard plot beside grandma and grandad.
So, in my grief, I went into her room to look for something of hers to bury beside them.
Like I said, Liz didn’t have many things. Her room was pretty spartan, and her wardrobe was mostly sensible farm stuff. There was one exception: she, like me, did like to read, and she had a pretty good collection of well-thumbed books. I think it’s the escapism – even the most mediocre girl can lose herself in the plot of some trashy romance novel, imagine there’s still hope of being swept off her feet by that handsome stableboy, his inexplicable yearning for chubby plain girls.
So I set myself the task of going through the books, to find the right one to bury in the graveyard plot.
Most of them were exactly what you’d expect, but some of them were racier than I was used to. I felt various parts of my body flushing and tingling, as I read breathless prose about calloused hands touching the softest flesh of the protagonist. Okay, if I’m honest with myself, I might have got a little *too* invested in my project at that point. But that was also why I persisted going through her entire collection, until I found the ragged paperback from 1970, entitled Tawny Sands. And inside that trashy cardboard romance cover, I discovered not the tale of Tawny Sands, but some carefully hand-cut, stitched-in pages. A handwritten story in my Aunt’s rounded penmanship: Memoirs of a Long Pig.
I read her story twice in a row, utterly gripped.
Aunt Liz was no Stephen King – heck, she wasn’t even the Goosebumps guy – but her story was gripping and compelling, and I couldn’t put it down. Even if I hadn’t known her, I think that would have been true.
The gist of it was that Liz, when she was sixteen, had discovered that our family had a very long history of eating what she described as ‘Long Pork’. It’s an antipodean term, anglicised from the Pacific Islands: human meat.
Like me, young Liz still had some hopes and dreams. In one of her many failed attempts to find a special talent, she’d taken up cooking as a hobby. Naturally, with our family’s overabundance of meat, she’d scoured the freezers in the shed for ingredients: the racks of ribs and stacks of pork chops, butcher-paper wrappings all neatly labelled with the first letter of the name of the animal they came from.
She found familiar meat from Rodney, one of the pigs that had been recently slaughtered, emblazoned with an ‘R’ in her father’s strong, blocky lettering. There were cutlets labelled ‘M’ for Mary, from one of the lambs she’d hand-reared, and ‘F’ for Ferdinand, the steer they’d killed the month before. But she couldn’t explain the many, many curious parcels of meat on one side of the huge freezer, all labelled ‘J’ – at least, not until she took it all out and assembled it as well as she could on the scoured concrete floor of the killing shed. A big, frozen jigsaw puzzle without the box, her best attempt to discover what kind of beast the pieces had come from.
The animal, she quickly realised, was a Long Pig. Her own Aunt Jenny, who had died the month before – just after her fortieth birthday.
Fortunately, or perhaps not, for Liz, her father entered the shed right at that moment and realised his daughter had discovered the family secret. He sat down calmly on the lid of the freezer, and explained to her that this was a long-running family tradition, dating back to at least before his grandfather had been born.
“There are always people in life, Liz,” he’d said, “who won’t really amount to much. They want to be useful, want to be more. They strive and they strive, trying job after job, hobby after hobby, trying to hit on something they’re really good at. Something that makes them special. Those people can waste their whole lives, chasing dreams that never come true. Eventually they die unfulfilled, knowing that all their time has been wasted. That what they leave behind will fade quickly.”
His voice was oddly gentle as he leaned down and patted one of the neatly wrapped cuts of Aunt Jenny, still sitting frozen on the shed floor.
“Your Aunt Jenny was one of those people. So was my Aunt Irene.” He paused to gaze at his daughter, his next words peppered with emphasis. “But you see, my sweet Liz, they did find a purpose in life. They did find a way to be special, and they left this world utterly certain of their gift.” He stood up, stretched his back. “Let me show you.”
Liz waited while my grandad meticulously stacked the meat back into the freezer, all but one J-marked parcel that looked for all the world like a thick venison steak. He took her back to the farmhouse, and reverently unwrapped the deep red, heavily marbled meat to let it thaw. Then he laid it in the family’s ancient, cast-iron pan, basting it with butter and rosemary until a heavenly scent filled the kitchen, and Aunt Liz couldn’t stop her mouth from watering.
“Just try it. Let her show you. You’ll see exactly what I’m talking about.”
Even though she knew it was her aunt, Liz couldn’t stop herself from taking that first bite. There was something transcendent about the smell, overriding her natural revulsion that this was human meat, not one of their farm animals. For the first time, she truly realised it: we’re just another kind of animal. And weren’t her memories of Mary the lamb almost as fond as her memories of Aunt Jenny?
Liz explained then, in her curly handwriting, the explosion of taste that had assaulted her when she tried the steak. It was tender, it was succulent, it was rich beyond imagining. The fats melted on her tongue, lingering somewhere between pork and beef, but oddly neither. The flavour of the meat defied identification; something familiar, yet not.
But one thing she couldn’t deny; it was the most delicious thing she had ever eaten. Tears dripped onto her plate, mingled with the juice, the grease — not grief, but a pure, real, giddy delight.
“You’re tasting your aunt’s love for this family,” my grandad explained. “Her entire life was carefully curated, to eventually make unforgettable moments for us, just like this. This was her way of being special. This was the greatest gift she could possibly bring to our world – and because she realised that, she died with not a single regret. She knew her life had purpose. She was perfectly, completely fulfilled.”
I felt those words. I felt them lodge in my own belly, settling uncomfortably deep. I knew Aunt Liz, probably better than anyone else in the family. I’d seen how fucking happy she’d been on her fortieth, how goddamn fulfilled she was, despite apparently being a *nobody* and achieving *nothing*. Somehow, in the space of a single day, she had gone from being a forgettable background character to becoming the *main character*, immortalising herself in our family’s history with her sacrifice. Quite literally becoming part of all of us, forever.
I went to the killing shed after I finished with the book. I looked inside the freezers.
But there were no vacuum-sealed packages labelled ‘L’, no matter how deep I dug into the frozen stacks of plastic-wrapped flesh. Panicked now, not sure if I wanted to connect all the dots or unconnect them, I tried to think back over the last few months, recall any meals that had been unusually good. A few Sundays ago, we’d had a stew that really hit the spot and left me craving more. And I realised that the family had a really good night that night; my brothers behaved themselves, my parents didn’t fight, and grandma and grandad had been there. Hadn’t they looked far more… expectant than they should have?
I strained my brain, trying to recall if I’d seen the homekill bag on the kitchen bench – if I’d registered what letter it was. I knew it wasn’t an L. I would have remembered if it was an L.
And then it hit me, the memory, the connection, sizzling as if branded with a hot iron.
It had been an ‘E’.
E for Elizabeth. Not for Edward the pig.
I snorted at my own stupidity – of *course* Liz was short for Elizabeth – and as I comprehended my lack of smarts, I felt something give inside me.
I wasn’t clever, and nothing, nothing would ever make me smart. I had no big talents. I wasn’t beautiful, or even cute – and even if I had a million plastic surgeries, it still wouldn’t fulfill me. It wouldn’t be real.
I was a Liz.
I was a Jenny.
I was whoever the first aunt had been, the aunt who had dedicated her life to making her flesh as delicious as possible, who had worked every damn minute to be the best Long Pig she could ever be.
I wondered how many magical family evenings had been spent eating Aunt Jenny. How many glorious, satisfying, memorable dishes had been made out of her.
And… I wanted that. I wanted to finally know I had a *purpose* in life. One so simple, and so easy to achieve.
I wanted what Aunt Liz had.
***
It's my fortieth birthday today and I’m so fucking excited. For the last twenty-four years, I’ve dedicated myself to this moment; I’ve eaten exactly what I needed to, I’ve exercised just enough, but not too much, to maintain that perfect balance of marbling vs tenderness. I’ve relaxed and meditated to keep all those amazing flavours inside of me. I’ve researched all the greatest meats in the world, from prime Angus beef to A5 Wagyu. I really think I may have outdone myself.
I’m having my hair and makeup done at the local salon this afternoon, and I’m going to look so pretty; all prize piggy on show at the fair. I’m even going to have a big red ribbon in my hair, in memory of Aunt Liz.
Maybe there’ll be a cute boy I can snog in the wool shed, maybe there won’t – I don’t really care; because the most important, most certain thing is that I’m going to be the most delicious Long Pig in the history of our entire family.
I’m going to make everyone so damn happy, and I’m just so glad I can share my story with you all, instead of hiding it in a grubby book like poor Aunt Liz.
My only real disappointment? That you won’t get to taste me.
Reader, I have loved, loved my life. My Long Pork will be out of this world: once tasted, never, ever forgotten.
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If we hadn’t lived in a rural area, albeit semi-urbanised, I guess it would have been pretty weird. But the mostly farming-stock locals only found his extra enthusiasm a little bit odd.
When he wasn’t being a bit embarrassing talking about it, I never really paid much heed to his hobby. I had a child’s vaguely grateful awareness that though our family went through some lean financial times, our stomachs never suffered like some of the families around us. All the beef, pork, ham and bacon in those big old chest freezers passed down from his dad really could have fed us for years.
I should preface all this by saying that I wasn’t a particularly bright kid, though neither was I dumb. I didn’t fail badly at anything in school, I just never achieved beyond a pass. I didn’t know it yet back then, still quietly dreaming about being a ballet star or a dressage champion, but mediocrity was my destiny. And I think that’s why I got on so well with my Aunt Liz.
Liz was my dad’s live-in youngest sister. She was one of those women who get described as ‘bubbly’ — not really pretty, not really smart, not a lot going on besides just being… well, all Liz. But she was salt of the earth; kind, caring, and great with kids. She was the only person who would willingly mind my two older brothers, who fought like hellcats and caused more trouble than the whole last generation of my family combined. People would privately lament to my parents that it was a shame Liz didn’t have kids of her own, but dad would just shake his head and say Liz liked it that way – that all the fun of looking after kids is being able to give them back to their parents.
I guess she was like me; nice, but mediocre. Lovely, but somehow forgettable when she wasn’t doing something for you.
But when Liz left us, I couldn’t forget her.
In hindsight, it was pretty weird timing that we had a big fortieth birthday party for Liz right before she disappeared. She was radiant that night; she’d hired a local girl to do her hair and makeup, and it was honestly the first time I’d ever seen her look pretty. She’d even worn a push-up bra under a tight red dress, which flattered her very plump curves well enough that the neighbour’s farmhand was spotted disappearing into the woolshed with her for a snog. In my dawning awareness, that gave a plain girl hope: if Aunty Liz could get a guy at forty, maybe things would turn out okay for me.
Anyway, I couldn’t forget how her pink cheeks, her eyes, her whole self, glowed that night before Liz went to bed. She said it was the best birthday ever, and that she was very much looking forward to the next stage of her life.
Would I have done anything different, if I had known? If I had realised what, exactly, that next stage was?
The week after the party, Aunt Liz said she was going on a little holiday up north, to visit some old school friends. She packed her things – she didn’t honestly have that many – and drove her little orange mini out onto the main road. And with a wave of one fleshy hand, she was gone. Nobody really thought much of it when she didn’t call, because nobody rural had cellphones back then. And Liz was, as I said, somehow kinda forgettable when she wasn’t right in front of you.
When we hadn’t had contact for six weeks, Dad tracked down the land line numbers for their old school buddies. They were surprised to hear from him — Liz had never arrived, so they had just assumed she’d cancelled her visit. No-one had thought to check. I eavesdropped on the conversation, and it sounded for all the world like *they* had forgotten about Aunt Liz, too.
From there it became a missing person case. The local cops came and talked to all of us; the farmhand who’d been seen snogging her was briefly detained, then let go, dad got grilled at length, even my hellion brothers were questioned thoroughly to see if this was one of their wild and dangerous pranks gone wrong.
But everything was a dead end. Nobody knew where Liz was, or what had happened to her.
The remains of her old mini were found halfway across the country, burned out on a beach, on a derelict stretch of ragged, rocky coastline. The police assumed murder and combed the area for remains. But even the most expert divers couldn’t conquer the incredible undertow and fast-shifting seabed of that coastline to look for evidence, so none was forthcoming.
Eventually the cops collectively shrugged and said that there was really nothing more they could do unless more information suddenly came to light. The locals knew nothing, no witnesses had come forward, and the trail was cold. As far as anyone knew, poor aunt Liz had been murdered on some desolate beach, far away from her home.
It didn’t feel fair to me. She’d once mentioned wanting her remains buried on our farm, in the graveyard plot beside grandma and grandad.
So, in my grief, I went into her room to look for something of hers to bury beside them.
Like I said, Liz didn’t have many things. Her room was pretty spartan, and her wardrobe was mostly sensible farm stuff. There was one exception: she, like me, did like to read, and she had a pretty good collection of well-thumbed books. I think it’s the escapism – even the most mediocre girl can lose herself in the plot of some trashy romance novel, imagine there’s still hope of being swept off her feet by that handsome stableboy, his inexplicable yearning for chubby plain girls.
So I set myself the task of going through the books, to find the right one to bury in the graveyard plot.
Most of them were exactly what you’d expect, but some of them were racier than I was used to. I felt various parts of my body flushing and tingling, as I read breathless prose about calloused hands touching the softest flesh of the protagonist. Okay, if I’m honest with myself, I might have got a little *too* invested in my project at that point. But that was also why I persisted going through her entire collection, until I found the ragged paperback from 1970, entitled Tawny Sands. And inside that trashy cardboard romance cover, I discovered not the tale of Tawny Sands, but some carefully hand-cut, stitched-in pages. A handwritten story in my Aunt’s rounded penmanship: Memoirs of a Long Pig.
I read her story twice in a row, utterly gripped.
Aunt Liz was no Stephen King – heck, she wasn’t even the Goosebumps guy – but her story was gripping and compelling, and I couldn’t put it down. Even if I hadn’t known her, I think that would have been true.
The gist of it was that Liz, when she was sixteen, had discovered that our family had a very long history of eating what she described as ‘Long Pork’. It’s an antipodean term, anglicised from the Pacific Islands: human meat.
Like me, young Liz still had some hopes and dreams. In one of her many failed attempts to find a special talent, she’d taken up cooking as a hobby. Naturally, with our family’s overabundance of meat, she’d scoured the freezers in the shed for ingredients: the racks of ribs and stacks of pork chops, butcher-paper wrappings all neatly labelled with the first letter of the name of the animal they came from.
She found familiar meat from Rodney, one of the pigs that had been recently slaughtered, emblazoned with an ‘R’ in her father’s strong, blocky lettering. There were cutlets labelled ‘M’ for Mary, from one of the lambs she’d hand-reared, and ‘F’ for Ferdinand, the steer they’d killed the month before. But she couldn’t explain the many, many curious parcels of meat on one side of the huge freezer, all labelled ‘J’ – at least, not until she took it all out and assembled it as well as she could on the scoured concrete floor of the killing shed. A big, frozen jigsaw puzzle without the box, her best attempt to discover what kind of beast the pieces had come from.
The animal, she quickly realised, was a Long Pig. Her own Aunt Jenny, who had died the month before – just after her fortieth birthday.
Fortunately, or perhaps not, for Liz, her father entered the shed right at that moment and realised his daughter had discovered the family secret. He sat down calmly on the lid of the freezer, and explained to her that this was a long-running family tradition, dating back to at least before his grandfather had been born.
“There are always people in life, Liz,” he’d said, “who won’t really amount to much. They want to be useful, want to be more. They strive and they strive, trying job after job, hobby after hobby, trying to hit on something they’re really good at. Something that makes them special. Those people can waste their whole lives, chasing dreams that never come true. Eventually they die unfulfilled, knowing that all their time has been wasted. That what they leave behind will fade quickly.”
His voice was oddly gentle as he leaned down and patted one of the neatly wrapped cuts of Aunt Jenny, still sitting frozen on the shed floor.
“Your Aunt Jenny was one of those people. So was my Aunt Irene.” He paused to gaze at his daughter, his next words peppered with emphasis. “But you see, my sweet Liz, they did find a purpose in life. They did find a way to be special, and they left this world utterly certain of their gift.” He stood up, stretched his back. “Let me show you.”
Liz waited while my grandad meticulously stacked the meat back into the freezer, all but one J-marked parcel that looked for all the world like a thick venison steak. He took her back to the farmhouse, and reverently unwrapped the deep red, heavily marbled meat to let it thaw. Then he laid it in the family’s ancient, cast-iron pan, basting it with butter and rosemary until a heavenly scent filled the kitchen, and Aunt Liz couldn’t stop her mouth from watering.
“Just try it. Let her show you. You’ll see exactly what I’m talking about.”
Even though she knew it was her aunt, Liz couldn’t stop herself from taking that first bite. There was something transcendent about the smell, overriding her natural revulsion that this was human meat, not one of their farm animals. For the first time, she truly realised it: we’re just another kind of animal. And weren’t her memories of Mary the lamb almost as fond as her memories of Aunt Jenny?
Liz explained then, in her curly handwriting, the explosion of taste that had assaulted her when she tried the steak. It was tender, it was succulent, it was rich beyond imagining. The fats melted on her tongue, lingering somewhere between pork and beef, but oddly neither. The flavour of the meat defied identification; something familiar, yet not.
But one thing she couldn’t deny; it was the most delicious thing she had ever eaten. Tears dripped onto her plate, mingled with the juice, the grease — not grief, but a pure, real, giddy delight.
“You’re tasting your aunt’s love for this family,” my grandad explained. “Her entire life was carefully curated, to eventually make unforgettable moments for us, just like this. This was her way of being special. This was the greatest gift she could possibly bring to our world – and because she realised that, she died with not a single regret. She knew her life had purpose. She was perfectly, completely fulfilled.”
I felt those words. I felt them lodge in my own belly, settling uncomfortably deep. I knew Aunt Liz, probably better than anyone else in the family. I’d seen how fucking happy she’d been on her fortieth, how goddamn fulfilled she was, despite apparently being a *nobody* and achieving *nothing*. Somehow, in the space of a single day, she had gone from being a forgettable background character to becoming the *main character*, immortalising herself in our family’s history with her sacrifice. Quite literally becoming part of all of us, forever.
I went to the killing shed after I finished with the book. I looked inside the freezers.
But there were no vacuum-sealed packages labelled ‘L’, no matter how deep I dug into the frozen stacks of plastic-wrapped flesh. Panicked now, not sure if I wanted to connect all the dots or unconnect them, I tried to think back over the last few months, recall any meals that had been unusually good. A few Sundays ago, we’d had a stew that really hit the spot and left me craving more. And I realised that the family had a really good night that night; my brothers behaved themselves, my parents didn’t fight, and grandma and grandad had been there. Hadn’t they looked far more… expectant than they should have?
I strained my brain, trying to recall if I’d seen the homekill bag on the kitchen bench – if I’d registered what letter it was. I knew it wasn’t an L. I would have remembered if it was an L.
And then it hit me, the memory, the connection, sizzling as if branded with a hot iron.
It had been an ‘E’.
E for Elizabeth. Not for Edward the pig.
I snorted at my own stupidity – of *course* Liz was short for Elizabeth – and as I comprehended my lack of smarts, I felt something give inside me.
I wasn’t clever, and nothing, nothing would ever make me smart. I had no big talents. I wasn’t beautiful, or even cute – and even if I had a million plastic surgeries, it still wouldn’t fulfill me. It wouldn’t be real.
I was a Liz.
I was a Jenny.
I was whoever the first aunt had been, the aunt who had dedicated her life to making her flesh as delicious as possible, who had worked every damn minute to be the best Long Pig she could ever be.
I wondered how many magical family evenings had been spent eating Aunt Jenny. How many glorious, satisfying, memorable dishes had been made out of her.
And… I wanted that. I wanted to finally know I had a *purpose* in life. One so simple, and so easy to achieve.
I wanted what Aunt Liz had.
***
It's my fortieth birthday today and I’m so fucking excited. For the last twenty-four years, I’ve dedicated myself to this moment; I’ve eaten exactly what I needed to, I’ve exercised just enough, but not too much, to maintain that perfect balance of marbling vs tenderness. I’ve relaxed and meditated to keep all those amazing flavours inside of me. I’ve researched all the greatest meats in the world, from prime Angus beef to A5 Wagyu. I really think I may have outdone myself.
I’m having my hair and makeup done at the local salon this afternoon, and I’m going to look so pretty; all prize piggy on show at the fair. I’m even going to have a big red ribbon in my hair, in memory of Aunt Liz.
Maybe there’ll be a cute boy I can snog in the wool shed, maybe there won’t – I don’t really care; because the most important, most certain thing is that I’m going to be the most delicious Long Pig in the history of our entire family.
I’m going to make everyone so damn happy, and I’m just so glad I can share my story with you all, instead of hiding it in a grubby book like poor Aunt Liz.
My only real disappointment? That you won’t get to taste me.
Reader, I have loved, loved my life. My Long Pork will be out of this world: once tasted, never, ever forgotten.
2024.05.20 23:43 XCanuck My marriage feels strained and very one-sided, unsure how to cope with a wife who won't communicate or share responsibilities
There's a "dad joke" I heard that goes: My therapist told me to write out a big long rant letter to everyone I have a problem with, burn them all to ashes, and scatter the ashes into the wind. I did all that last weekend, but now I'm not sure what to do with the letters.
This post feels like that big, long rant, but I genuinely could really use some help/ideas beyond "go to marriage counseling." I provide so much to the family and household that isn't reciprocated, but trying to set boundaries to feel more balanced gets passive-aggressive and/or silent treatment. I'm not writing all this here just to vent, I've actually edited this down pretty significantly to summarize what I'm going through and giving some examples.
Thanks for giving me the space to share this.
Me (50/M), Wife (45/F), two kids 15 and 13. We have no family who live anywhere close to us. We're in the middle of America, her divorced parents are on the coast, and mine's in Canada where I'm originally from (in case my username didn't give that away).
TLDR at the bottom.
Trigger warnings: a ruined birthday, shared/not-shared finances, me losing my cool and walking out on my family and getting the silent treatment since, and apparently being the only parent/grown-up in the house.
To this family, I feel that all I am to them is the income/paycheck and personal chef, and I'm ready to walk away. My wife won't communicate, gets defensive and angry, and doesn't contribute to the marriage or teach our kids about responsibility, so I look like a jerk all the time. If I speak up and ask her to help, I'm treated like a jerk. If I don't speak up, she does nothing.
Background about physicality, work and finances
I work in tech, typically 50-70 hours per week, and take on occasional (< 5 hrs/week) contract work as a side business to pay for my 3D printing hobby that I'm also trying to turn into a side business. She works part-time maybe one full day of work throughout the week on an as-needed basis.
My job pays the benefits, and I've established a retirement fund for us, plus a 401K and Roth IRA, plus a 529 account for each of the kids that I've been investing in since they were born. I paid off both cars. We're debt-free except for our mortgage, and we have enough assets to pay off the house if we choose to.
We each have a bank account for ourselves, plus a joint bank account. Her part-time paychecks and other money from an inheritance, goes 100% into her account only, and I use my account for my 3D printing business to maintain an LLC. Just about everything financial is paid for from my paychecks. I've always treated this as "our" money. All bills, mortgage, memberships, subscriptions (Netflix, etc), things the kids need (clothing, shoes, school supplies, etc), furniture, medical bills, etc are all paid from a joint account that is funded 100% by my paycheck. She makes no contributions to this account, but she does withdraw from it for fast food, snacks she buys just for herself, her own crafting hobbies, and she'll pick up maybe $100/month for some groceries.
I promised her before we were even married that if she wanted to be a stay-at-home mom or, at any point, go back to work, she'd have my full support either way, and I've kept that promise. She worked full-time for about 2 years before we had kids and worked a fair bit of part-time work before the kids started school in 2013. She's been at her part-time job for 2 years, so quite a span where she didn't work at all.
She works as a 1099 contractor and, despite repeatedly being asked to, won't reserve money for tax time. So, not only does she spend 100% of her paycheck, but I have to be sure that we save enough to cover her tax bill every year. She's never offered to contribute to tax payments we have to make.
I had gallbladder surgery and bariatric surgery, so I've had pretty restrictive dietary needs for the past 5-6 years. She often made comments about me being heavy and having a shortened life span, but since my bariatric surgery, she's expressed resentment about my body changing (I lost 120+lbs) and now doesn't care to learn what kinds of protein/carb/fat balance I need, and gained about 80lbs herself. As such, she does not contribute to any meal planning, which means I'm doing 95% of all meal planning, groceries, and cooking.
When it comes to cooking, I'm a damn good cook, and it's 100% because of YouTube. She grew up in an environment where she wasn't encouraged to cook or even learn to, so she lived on PBJ through college until we started dating and I would cook or take her out. When the kids were in their "picky" stages of 4yrs-9yrs of age, she got frustrated with cooking but years later still holds to that "NOBODY likes what I cook". So she makes maybe 2 or 3 meals per month now, and it's always the same meals. Last night, she cooked 10 people's worth of macaroni with a single pound of ground beef and more than a pound of cheese. I had to pick out the meat to get my protein and then drink a protein shake afterward, and then got offended that I threw away the noodles/cheese. (My diet needs high protein, low carbs, and almost no fat, she knows this because I tell her quite often, but she won't do anything about it; she's bought maybe 3 shelves worth of cookbooks and won't even open them or go take a class or anything.)
Our oldest kid has shown an interest in cooking and will maybe cook one meal per week and ask me to help him out, so I share what I've learned, things I've tried, experimented with, lessons learned, etc., and we have a good time, and they really appreciate the learning opportunity. On the rare occasion I do see my wife making dinner in the kitchen, I show her that I'm really happy about what she's making and ask if she wants help chopping or anything and I only get "no" as an answer and completely shut down like I'm not supposed to be in the kitchen. I'll try to have conversation with her but then she can't concentrate on cooking, chopping, etc, and then "ruined" dinner is my fault.
"Her" money versus "our" money, and how we spend our days/weekends
My wife had a relative die quite a few years ago and in the fall of 2018 was given a $250k inheritance. She has always referred to this as "her" money, "her" retirement, in case "she" needs a nursing home later. I'm not in her future plans, apparently. She gave $50k of it to a cousin who was deliberately left out of that relative's will. My wife's will leaves any remaining inheritance money to the kids. No mention of me anywhere whatsoever.
Once the inheritance money hit her bank account, she decides to buy a horse from halfway across the country and put it in a boarding stable 20 minutes from the house. It was a childhood dream of hers. Apparently, she's allowed to pursue her dreams and interests, it's "her" money, I'm not allowed to tell her what to do with it, but she complains when my 3D printing business makes enough money to buy another printer to keep up with demand... And my hobby takes up less time per week than she spends at the barn.
When she's not working her one-day-a-week job, she's at the boarding stable for a few hours per day, playing with her horse, taking selfies, taking him on walks, not actually riding him. With her remaining time at home, and when she gets home with the kids, she's lying on the couch, acting worn out and tired like she just bench-pressed the friggin' horse. (And yes, I know horse training CAN be exhausting, but she's not doing anything exhausting with him. She literally walks him on a path, or walks him in circles in an arena enclosure, or she's brushing him down and bathing him to look nice for Instagram)
In the summer of 2018, right before she got this inheritance money, she spent $50k of "our" money on a kitchen renovation that she insisted she designs herself, and then felt guilty about the bill and me having to take on more side contracting work to pay off the HELOC in a reasonable amount of time, and contributed back $10k to the whole project from "her" money afterward. "Her" money paid for the kids' orthodontics, about $3k each. But she literally contributes NOTHING else financially to the family.
If I had to guess, she's got about $150k left of that inheritance money, maybe less, she won't ever tell me about it. And we don't get a notice from the bank about interest gained at tax time every year because she put it in an account that makes ZERO interest. She sees my investments with 25%-40% gains, but won't ever ask for my help or input. Instead, she asked 3 other guys at work who told her to at least get a Vanguard account, but almost 6 years later she's never done it.
I work full-time as mentioned, and work from home. Work is typically 50+ hours per week but I try to cap it at 60-ish if I can. For the past month I've been on a project with a tight deadline, and working more like 10-14 hours per day 6 days per week. It's like that in tech, she's been understanding of this in the past, and I'm sure to take jobs where this is NOT the norm. Still, I'm always happy to help drive the kids to/from school or to music lessons or doctors, but I'm usually treated like "how dare you," that's "her" job, like that's her contribution to everything.
She works a part-time job doing marketing. Maybe 2-3 hours a day, one or two days per week. Sometimes busier in Q1 as they prep/plan most of the year, but then very low-lift afterward. She spends maybe 40 minutes per day taking the kids to/from school. Other than that, she's at the barn or on the couch. (have I mentioned we've gone through several couches that "our" money pays for??)
The marital imbalance I'm dealing with
She won't enforce chores for the kids, remind them to do laundry, or clean their rooms, or even shower. She'll text me "one of the boys smells" after taking them to school, but won't insist they shower, or back me up on the whole "c'mon guys, brush twice a day at least, and shower at least every 2 days with actual some soap on your bodies and actual shampoo on your hair, and use deodorant..." She'll make remarks like "Didn't you wear and sleep in those clothes for the past 3 days?" but won't make them change, or tell them to do their laundry.
She might do dishes 2 to 3 times per month, it's normally a chore we give to the kids, but she never enforces it. If they stack up for 3 days she'll do some of them but not all of them. One kid was born on an odd-numbered day, the other on an even-numbered day, so the rule is if today is an even or odd day, we know whose turn it is to do the dishes. And if the month has an odd number of days, I do the dishes on the 31st/29th day. But they're teenagers, they'd rather be in their rooms being teenagers, so I have to constantly remind them. Neither of them checks that the dishes are even clean before putting them away, something she specifically called out being embarrassed about when we were dating and visiting her mom's house where half of the dishes in the cupboard still had dried food all over them.
And then garbage day, or yard work, or vacuuming, cleaning a bathroom, cleaning their room, shoveling snow. She doesn't help enforce ANY of the chores that we agreed on. So I'm the sole disciplinarian around here, which makes the kids grow up thinking they better avoid me or I'm the jerk who's gonna put them to work.
Nothing happens around here unless I ask the rest of the family. I've purposefully left chores undone for "that's almost a health hazard" amounts of time and still nobody takes the initiative, nor will she ask the kids to help. They all see the work needs to be done, but they won't choose to help, and they're probably learning from her example of just sitting in some other room/area of the house and someone else will do it someday.
Even asking them "what kind of meals do you want this week, what haven't we had in a while, what's your favorite meal," you'd swear I was asking them to cure cancer every Saturday so I could start to plan meals for the following week and get groceries on Sunday, which has been our routine since the kids could talk.
Their cop-out is to skip the 3 shelves of cookbooks and flip through a binder we kept from a few months of Hello Fresh meals but then it's the same 10-12 meals that get kinda old after a while.
I feel like I have no help from anyone.
I reached my tipping point, and recently walked out on my family
A little over three weeks ago, I'm on this tight deadline at work, getting maybe 3-4 hours of sleep at night, pulling 10-14 hour days. It's a Wednesday, I remember about 430pm that I should commit my code, as I usually do 'cause I need to make dinner because nobody else is gonna do it. Oh, wait, tonight was grilled cheese and tomato soup -- literally, ANYONE ELSE in the house, including our 13yr old who has never shown any interest in cooking, could heat a can of soup and melt cheese between bread, right??? Surely SOMOENE else in the family will handle dinner, so I keep working (note, without asking anyone else to help with dinner), hoping someone else will handle the meal. (and yes, I know this is typically against my diet, but I indulge in this low-protein, high-carb, higher-fat meal about once a month.)
At 730pm my wife comes STOMPING into my office area, "I can't make the grilled cheese like you do." No politeness, just turns and stomps back to the kitchen. I follow her to the kitchen, where the tomato soup is on a RAPID boil, yet she hasn't even started making the grilled cheese sandwiches. I turn the soup off, take it off the burner, and start to describe what to do for the grilled cheese. It's honestly nothing special; I put shredded cheese in the pan to get crusty on the outside of the bread, then stack up the the grilled cheese, put break on top, let the inner cheese melt, and flip it onto more shredded cheese. Highly recommended.
She says "Oh" and ... LEAVES THE KITCHEN, leaving me there expecting me to make dinner... and I'm pissed. I should have just gone back to my work area, but she parks herself back on the couch.
I get everything made, and of course nobody sets the table, ever. Now I'm seriously pissed off, so I slam some dishes in the middle of the table and go back into the kitchen to get the pot of soup and plate of sandwiches. I get back to the dinner table, where my wife and youngest are just standing there, STILL not setting the table despite me standing there with food that I can't even put down. So I drop the food on the table wherever I can, soup splashes everywhere, and I start setting the table while they stand there and watch and ... I lost my cool. I flung bowls and spoons in the general area where they're supposed to be at the table, and I walked out of the house. I returned 4 or 5 hours later once they were all in bed.
The ONE meal in my busy schedule that ANY of them could have made, and her contribution was putting a can of soup in a pot.
She still didn't make any meals for the rest of the week. That Sunday she put a meal plan together for the whole following week. Again, all super carb-heavy when she knows my own diet can't handle that. And then she stopped planning ANYTHING ELSE SINCE THEN. The following week's "meal plan" was just a list of who was home on which night because of end-of-school-year events going on. No meals, no grocery list. Meanwhile I'm still on my deadline... Last week, no help at all. This week, zero help.
So this week's meal plan I finally set a boundary for myself that was VERY clear to them: I'm planning to cook 3 meals for the whole week, Monday, Wednesday, Friday, and left the rest open with no meal planned. Last night at 6pm she made her "hamburger helper" and plans "ramen" for tomorrow (again, all noodles and broth, very little protein), but no other help from her for the rest of the meal plan for the remainder of the week.
My recently ruined 50th birthday
My birthday was a little over a week ago. I turned 50. Send me your favorite dad jokes, please, I beg of you.
My wife asked me 2 or 3 months ago if I wanted any kind of party, etc. to which I said yeah, I'd love to have a few friends over, named several of them, all of whom she either has in her phone, or are guys married to women that I know she stays in regular contact with. I mentioned some all-you-can-eat places that we could go, just the 4 of us, where I could pick out good proteins etc. and they could eat whatever they wanted.
I got nothing. No dinner out. No party. No friends.
The night before my birthday, she was too lazy to get off the couch, so I went to bed alone. I woke up in bed alone. I told the family the day before that I wanted French Toast for breakfast, normally something we'd do on Christmas Day, but it was my 50th birthday gosh darn it, and I was even thawing bacon. I even bought all the groceries needed. Nope, had to cook that alone too, so I only made enough for me, and ate alone. Showered alone, 'cause we haven't been intimate in ... 3 months? 4 months? And who cares that it's my birthday.
Nobody asked if I wanted to go out anywhere, go see a movie, go for a hike with the dog, nothing. So I went out with the dog, alone.
That night I had to make dinner for the family, again, on my own friggin' birthday. Alone in the kitchen. AND I had to remind the kids to clean up the kitchen afterward 'cause they won't do it unless they're told. She bought tiny pieces of cheesecake for dessert, which she knows I don't like and can't eat because of my diet. I had one tiny piece, she and the kids ate the rest.
No cake, no candle, no balloons. It was my FIFTIETH birthday ...
We have some serious communication breakdown going on
Since I walked out of the house a few weeks back, she only talks to me when she wants something, and that comes across more as a demand, "I need you to pick the kids up from school, I have to be at work" and walks away She won't say good morning or even hi, unless I say it first. Lately, I say "hi" or "hey" as we're passing in the house and I get no response at all. I get literal one-word responses when I ask her a question. A few nights ago, several nights in a row, I'm in the living room on my laptop trying to get more work done, she'll come in the room, not ask me what I'm doing or if I'm working, and blast a TV show on her phone at near-maximum volume, and fall asleep on the couch.
She gets mad and offended any time I offer constructive criticism of any kind. And it doesn't matter how delicately I try to phrase things, I'll agonize for days over exactly which words to use, she'll get super defensive, angry and lash out, and give me the silent treatment for weeks.
Last Tuesday was an end-of-year awards show for our youngest, who's finishing 8th grade. He's really into music and he stayed after school to practice for the event. She comes home to get ready then decides to leave for the event by herself. I only noticed when the garage opened and closed. She doesn't say anything to me or our oldest kid about what time she wanted to leave or if we're ready to go, she just ... left. Well of COURSE we both want to go, but now we have to drive there separately. And he wins a TON of awards, one from his classmates, one from his teacher, and one from the school. I'd have been PISSED to have missed that. "Oh, I thought you didn't want to go..." was her reason later.
This past Saturday, I do ALL the yardwork 'cause she won't tell the kids to help and I'm frankly tired of having to ask for help. A few hours of yard work later, I tell my youngest to vacuum 'cause nobody vacuums around here unless I tell them to and honestly it's gross. I hop in the shower to clean up and cool down from the yard work. Youngest decides it's "too hot in the house" and sits in the kitchen to eat a popsicle instead of vacuuming. No backup from my wife at all on this, who's still parked on the couch. So I get upset with him, he does a half-assed job, says he's "tired' (from watching YouTube all day) and goes back to his room and we don't see him again the rest of the day. Again, no help or backup from my wife.
It's now 7pm in the house Saturday night, and -- shocker -- NOBODY has bothered to even ASK about dinner much less put any kind of food together. 8pm rolls around and my oldest finally emerges from his own room, starts thawing some chicken, and comes to ask me for help to make a meal, which I happily do. Until I get grumbly comments about "why are we eating so late." And my wife makes her way back to the couch. Not so much as a "thanks for cooking" or offer to clean up. And of COURSE nobody is doing the dishes, because DAD didn't remind anyone.
WHAT DO I DO??
19 years ago when we got married, this felt like a marriage. We did stuff together, we split things evenly, shared responsibility and chores, we both cooked, we bought groceries together. The first few years with kids were rough, but it at least FELT like a partnership once we figured out how to be parents. But something has shifted over the past decade, and this feels less and less like a partnership, much less feeling like a marriage. This whole relationship feels very one-sided, I get no appreciation for any of my constant hard work and being a provider. Instead, she's accused me, twice, of having an affair, once to the point of giving me anxiety/panic attacks for which I was almost hospitalized.
Now, she and the kids are noticing and talking behind my back (like I can't hear them) about the fact that I'm not wearing my wedding band anymore. Of course, the kids won't ask me directly, and I'm not bringing it up myself, and my wife's not talking to me anyway. Maybe she's still mad that I got mad a few weeks ago and walked out? Hard to know when the person won't talk to you unless they want something from you.
I'll put the damn ring back on when it feels like a marriage again. But then the next time it comes off, I think it'll stay off.
TL;DR! To this family, I feel that all I am to them is the income/paycheck and personal chef, and I'm ready to walk away. I can see why parents stay together "for the kids." As with most marriages, it started great; we've had bumpy times, but we always got through it together. Nothing like this, though. My wife won't communicate, gets defensive and angry, and doesn't contribute to the marriage or teach our kids about responsibility, so I look like a jerk all the time. Something has shifted over the past decade, and this feels less and less like a partnership. This whole relationship feels very one-sided, I get no appreciation for any of my constant hard work and being a provider.
submitted by XCanuck to relationships [link] [comments]
This post feels like that big, long rant, but I genuinely could really use some help/ideas beyond "go to marriage counseling." I provide so much to the family and household that isn't reciprocated, but trying to set boundaries to feel more balanced gets passive-aggressive and/or silent treatment. I'm not writing all this here just to vent, I've actually edited this down pretty significantly to summarize what I'm going through and giving some examples.
Thanks for giving me the space to share this.
Me (50/M), Wife (45/F), two kids 15 and 13. We have no family who live anywhere close to us. We're in the middle of America, her divorced parents are on the coast, and mine's in Canada where I'm originally from (in case my username didn't give that away).
TLDR at the bottom.
To this family, I feel that all I am to them is the income/paycheck and personal chef, and I'm ready to walk away. My wife won't communicate, gets defensive and angry, and doesn't contribute to the marriage or teach our kids about responsibility, so I look like a jerk all the time. If I speak up and ask her to help, I'm treated like a jerk. If I don't speak up, she does nothing.
I work in tech, typically 50-70 hours per week, and take on occasional (< 5 hrs/week) contract work as a side business to pay for my 3D printing hobby that I'm also trying to turn into a side business. She works part-time maybe one full day of work throughout the week on an as-needed basis.
My job pays the benefits, and I've established a retirement fund for us, plus a 401K and Roth IRA, plus a 529 account for each of the kids that I've been investing in since they were born. I paid off both cars. We're debt-free except for our mortgage, and we have enough assets to pay off the house if we choose to.
We each have a bank account for ourselves, plus a joint bank account. Her part-time paychecks and other money from an inheritance, goes 100% into her account only, and I use my account for my 3D printing business to maintain an LLC. Just about everything financial is paid for from my paychecks. I've always treated this as "our" money. All bills, mortgage, memberships, subscriptions (Netflix, etc), things the kids need (clothing, shoes, school supplies, etc), furniture, medical bills, etc are all paid from a joint account that is funded 100% by my paycheck. She makes no contributions to this account, but she does withdraw from it for fast food, snacks she buys just for herself, her own crafting hobbies, and she'll pick up maybe $100/month for some groceries.
I promised her before we were even married that if she wanted to be a stay-at-home mom or, at any point, go back to work, she'd have my full support either way, and I've kept that promise. She worked full-time for about 2 years before we had kids and worked a fair bit of part-time work before the kids started school in 2013. She's been at her part-time job for 2 years, so quite a span where she didn't work at all.
She works as a 1099 contractor and, despite repeatedly being asked to, won't reserve money for tax time. So, not only does she spend 100% of her paycheck, but I have to be sure that we save enough to cover her tax bill every year. She's never offered to contribute to tax payments we have to make.
I had gallbladder surgery and bariatric surgery, so I've had pretty restrictive dietary needs for the past 5-6 years. She often made comments about me being heavy and having a shortened life span, but since my bariatric surgery, she's expressed resentment about my body changing (I lost 120+lbs) and now doesn't care to learn what kinds of protein/carb/fat balance I need, and gained about 80lbs herself. As such, she does not contribute to any meal planning, which means I'm doing 95% of all meal planning, groceries, and cooking.
When it comes to cooking, I'm a damn good cook, and it's 100% because of YouTube. She grew up in an environment where she wasn't encouraged to cook or even learn to, so she lived on PBJ through college until we started dating and I would cook or take her out. When the kids were in their "picky" stages of 4yrs-9yrs of age, she got frustrated with cooking but years later still holds to that "NOBODY likes what I cook". So she makes maybe 2 or 3 meals per month now, and it's always the same meals. Last night, she cooked 10 people's worth of macaroni with a single pound of ground beef and more than a pound of cheese. I had to pick out the meat to get my protein and then drink a protein shake afterward, and then got offended that I threw away the noodles/cheese. (My diet needs high protein, low carbs, and almost no fat, she knows this because I tell her quite often, but she won't do anything about it; she's bought maybe 3 shelves worth of cookbooks and won't even open them or go take a class or anything.)
Our oldest kid has shown an interest in cooking and will maybe cook one meal per week and ask me to help him out, so I share what I've learned, things I've tried, experimented with, lessons learned, etc., and we have a good time, and they really appreciate the learning opportunity. On the rare occasion I do see my wife making dinner in the kitchen, I show her that I'm really happy about what she's making and ask if she wants help chopping or anything and I only get "no" as an answer and completely shut down like I'm not supposed to be in the kitchen. I'll try to have conversation with her but then she can't concentrate on cooking, chopping, etc, and then "ruined" dinner is my fault.
My wife had a relative die quite a few years ago and in the fall of 2018 was given a $250k inheritance. She has always referred to this as "her" money, "her" retirement, in case "she" needs a nursing home later. I'm not in her future plans, apparently. She gave $50k of it to a cousin who was deliberately left out of that relative's will. My wife's will leaves any remaining inheritance money to the kids. No mention of me anywhere whatsoever.
Once the inheritance money hit her bank account, she decides to buy a horse from halfway across the country and put it in a boarding stable 20 minutes from the house. It was a childhood dream of hers. Apparently, she's allowed to pursue her dreams and interests, it's "her" money, I'm not allowed to tell her what to do with it, but she complains when my 3D printing business makes enough money to buy another printer to keep up with demand... And my hobby takes up less time per week than she spends at the barn.
When she's not working her one-day-a-week job, she's at the boarding stable for a few hours per day, playing with her horse, taking selfies, taking him on walks, not actually riding him. With her remaining time at home, and when she gets home with the kids, she's lying on the couch, acting worn out and tired like she just bench-pressed the friggin' horse. (And yes, I know horse training CAN be exhausting, but she's not doing anything exhausting with him. She literally walks him on a path, or walks him in circles in an arena enclosure, or she's brushing him down and bathing him to look nice for Instagram)
In the summer of 2018, right before she got this inheritance money, she spent $50k of "our" money on a kitchen renovation that she insisted she designs herself, and then felt guilty about the bill and me having to take on more side contracting work to pay off the HELOC in a reasonable amount of time, and contributed back $10k to the whole project from "her" money afterward. "Her" money paid for the kids' orthodontics, about $3k each. But she literally contributes NOTHING else financially to the family.
If I had to guess, she's got about $150k left of that inheritance money, maybe less, she won't ever tell me about it. And we don't get a notice from the bank about interest gained at tax time every year because she put it in an account that makes ZERO interest. She sees my investments with 25%-40% gains, but won't ever ask for my help or input. Instead, she asked 3 other guys at work who told her to at least get a Vanguard account, but almost 6 years later she's never done it.
I work full-time as mentioned, and work from home. Work is typically 50+ hours per week but I try to cap it at 60-ish if I can. For the past month I've been on a project with a tight deadline, and working more like 10-14 hours per day 6 days per week. It's like that in tech, she's been understanding of this in the past, and I'm sure to take jobs where this is NOT the norm. Still, I'm always happy to help drive the kids to/from school or to music lessons or doctors, but I'm usually treated like "how dare you," that's "her" job, like that's her contribution to everything.
She works a part-time job doing marketing. Maybe 2-3 hours a day, one or two days per week. Sometimes busier in Q1 as they prep/plan most of the year, but then very low-lift afterward. She spends maybe 40 minutes per day taking the kids to/from school. Other than that, she's at the barn or on the couch. (have I mentioned we've gone through several couches that "our" money pays for??)
She won't enforce chores for the kids, remind them to do laundry, or clean their rooms, or even shower. She'll text me "one of the boys smells" after taking them to school, but won't insist they shower, or back me up on the whole "c'mon guys, brush twice a day at least, and shower at least every 2 days with actual some soap on your bodies and actual shampoo on your hair, and use deodorant..." She'll make remarks like "Didn't you wear and sleep in those clothes for the past 3 days?" but won't make them change, or tell them to do their laundry.
She might do dishes 2 to 3 times per month, it's normally a chore we give to the kids, but she never enforces it. If they stack up for 3 days she'll do some of them but not all of them. One kid was born on an odd-numbered day, the other on an even-numbered day, so the rule is if today is an even or odd day, we know whose turn it is to do the dishes. And if the month has an odd number of days, I do the dishes on the 31st/29th day. But they're teenagers, they'd rather be in their rooms being teenagers, so I have to constantly remind them. Neither of them checks that the dishes are even clean before putting them away, something she specifically called out being embarrassed about when we were dating and visiting her mom's house where half of the dishes in the cupboard still had dried food all over them.
And then garbage day, or yard work, or vacuuming, cleaning a bathroom, cleaning their room, shoveling snow. She doesn't help enforce ANY of the chores that we agreed on. So I'm the sole disciplinarian around here, which makes the kids grow up thinking they better avoid me or I'm the jerk who's gonna put them to work.
Nothing happens around here unless I ask the rest of the family. I've purposefully left chores undone for "that's almost a health hazard" amounts of time and still nobody takes the initiative, nor will she ask the kids to help. They all see the work needs to be done, but they won't choose to help, and they're probably learning from her example of just sitting in some other room/area of the house and someone else will do it someday.
Even asking them "what kind of meals do you want this week, what haven't we had in a while, what's your favorite meal," you'd swear I was asking them to cure cancer every Saturday so I could start to plan meals for the following week and get groceries on Sunday, which has been our routine since the kids could talk.
Their cop-out is to skip the 3 shelves of cookbooks and flip through a binder we kept from a few months of Hello Fresh meals but then it's the same 10-12 meals that get kinda old after a while.
I feel like I have no help from anyone.
A little over three weeks ago, I'm on this tight deadline at work, getting maybe 3-4 hours of sleep at night, pulling 10-14 hour days. It's a Wednesday, I remember about 430pm that I should commit my code, as I usually do 'cause I need to make dinner because nobody else is gonna do it. Oh, wait, tonight was grilled cheese and tomato soup -- literally, ANYONE ELSE in the house, including our 13yr old who has never shown any interest in cooking, could heat a can of soup and melt cheese between bread, right??? Surely SOMOENE else in the family will handle dinner, so I keep working (note, without asking anyone else to help with dinner), hoping someone else will handle the meal. (and yes, I know this is typically against my diet, but I indulge in this low-protein, high-carb, higher-fat meal about once a month.)
At 730pm my wife comes STOMPING into my office area, "I can't make the grilled cheese like you do." No politeness, just turns and stomps back to the kitchen. I follow her to the kitchen, where the tomato soup is on a RAPID boil, yet she hasn't even started making the grilled cheese sandwiches. I turn the soup off, take it off the burner, and start to describe what to do for the grilled cheese. It's honestly nothing special; I put shredded cheese in the pan to get crusty on the outside of the bread, then stack up the the grilled cheese, put break on top, let the inner cheese melt, and flip it onto more shredded cheese. Highly recommended.
She says "Oh" and ... LEAVES THE KITCHEN, leaving me there expecting me to make dinner... and I'm pissed. I should have just gone back to my work area, but she parks herself back on the couch.
I get everything made, and of course nobody sets the table, ever. Now I'm seriously pissed off, so I slam some dishes in the middle of the table and go back into the kitchen to get the pot of soup and plate of sandwiches. I get back to the dinner table, where my wife and youngest are just standing there, STILL not setting the table despite me standing there with food that I can't even put down. So I drop the food on the table wherever I can, soup splashes everywhere, and I start setting the table while they stand there and watch and ... I lost my cool. I flung bowls and spoons in the general area where they're supposed to be at the table, and I walked out of the house. I returned 4 or 5 hours later once they were all in bed.
The ONE meal in my busy schedule that ANY of them could have made, and her contribution was putting a can of soup in a pot.
She still didn't make any meals for the rest of the week. That Sunday she put a meal plan together for the whole following week. Again, all super carb-heavy when she knows my own diet can't handle that. And then she stopped planning ANYTHING ELSE SINCE THEN. The following week's "meal plan" was just a list of who was home on which night because of end-of-school-year events going on. No meals, no grocery list. Meanwhile I'm still on my deadline... Last week, no help at all. This week, zero help.
So this week's meal plan I finally set a boundary for myself that was VERY clear to them: I'm planning to cook 3 meals for the whole week, Monday, Wednesday, Friday, and left the rest open with no meal planned. Last night at 6pm she made her "hamburger helper" and plans "ramen" for tomorrow (again, all noodles and broth, very little protein), but no other help from her for the rest of the meal plan for the remainder of the week.
My birthday was a little over a week ago. I turned 50. Send me your favorite dad jokes, please, I beg of you.
My wife asked me 2 or 3 months ago if I wanted any kind of party, etc. to which I said yeah, I'd love to have a few friends over, named several of them, all of whom she either has in her phone, or are guys married to women that I know she stays in regular contact with. I mentioned some all-you-can-eat places that we could go, just the 4 of us, where I could pick out good proteins etc. and they could eat whatever they wanted.
I got nothing. No dinner out. No party. No friends.
The night before my birthday, she was too lazy to get off the couch, so I went to bed alone. I woke up in bed alone. I told the family the day before that I wanted French Toast for breakfast, normally something we'd do on Christmas Day, but it was my 50th birthday gosh darn it, and I was even thawing bacon. I even bought all the groceries needed. Nope, had to cook that alone too, so I only made enough for me, and ate alone. Showered alone, 'cause we haven't been intimate in ... 3 months? 4 months? And who cares that it's my birthday.
Nobody asked if I wanted to go out anywhere, go see a movie, go for a hike with the dog, nothing. So I went out with the dog, alone.
That night I had to make dinner for the family, again, on my own friggin' birthday. Alone in the kitchen. AND I had to remind the kids to clean up the kitchen afterward 'cause they won't do it unless they're told. She bought tiny pieces of cheesecake for dessert, which she knows I don't like and can't eat because of my diet. I had one tiny piece, she and the kids ate the rest.
No cake, no candle, no balloons. It was my FIFTIETH birthday ...
Since I walked out of the house a few weeks back, she only talks to me when she wants something, and that comes across more as a demand, "I need you to pick the kids up from school, I have to be at work" and walks away She won't say good morning or even hi, unless I say it first. Lately, I say "hi" or "hey" as we're passing in the house and I get no response at all. I get literal one-word responses when I ask her a question. A few nights ago, several nights in a row, I'm in the living room on my laptop trying to get more work done, she'll come in the room, not ask me what I'm doing or if I'm working, and blast a TV show on her phone at near-maximum volume, and fall asleep on the couch.
She gets mad and offended any time I offer constructive criticism of any kind. And it doesn't matter how delicately I try to phrase things, I'll agonize for days over exactly which words to use, she'll get super defensive, angry and lash out, and give me the silent treatment for weeks.
Last Tuesday was an end-of-year awards show for our youngest, who's finishing 8th grade. He's really into music and he stayed after school to practice for the event. She comes home to get ready then decides to leave for the event by herself. I only noticed when the garage opened and closed. She doesn't say anything to me or our oldest kid about what time she wanted to leave or if we're ready to go, she just ... left. Well of COURSE we both want to go, but now we have to drive there separately. And he wins a TON of awards, one from his classmates, one from his teacher, and one from the school. I'd have been PISSED to have missed that. "Oh, I thought you didn't want to go..." was her reason later.
This past Saturday, I do ALL the yardwork 'cause she won't tell the kids to help and I'm frankly tired of having to ask for help. A few hours of yard work later, I tell my youngest to vacuum 'cause nobody vacuums around here unless I tell them to and honestly it's gross. I hop in the shower to clean up and cool down from the yard work. Youngest decides it's "too hot in the house" and sits in the kitchen to eat a popsicle instead of vacuuming. No backup from my wife at all on this, who's still parked on the couch. So I get upset with him, he does a half-assed job, says he's "tired' (from watching YouTube all day) and goes back to his room and we don't see him again the rest of the day. Again, no help or backup from my wife.
It's now 7pm in the house Saturday night, and -- shocker -- NOBODY has bothered to even ASK about dinner much less put any kind of food together. 8pm rolls around and my oldest finally emerges from his own room, starts thawing some chicken, and comes to ask me for help to make a meal, which I happily do. Until I get grumbly comments about "why are we eating so late." And my wife makes her way back to the couch. Not so much as a "thanks for cooking" or offer to clean up. And of COURSE nobody is doing the dishes, because DAD didn't remind anyone.
19 years ago when we got married, this felt like a marriage. We did stuff together, we split things evenly, shared responsibility and chores, we both cooked, we bought groceries together. The first few years with kids were rough, but it at least FELT like a partnership once we figured out how to be parents. But something has shifted over the past decade, and this feels less and less like a partnership, much less feeling like a marriage. This whole relationship feels very one-sided, I get no appreciation for any of my constant hard work and being a provider. Instead, she's accused me, twice, of having an affair, once to the point of giving me anxiety/panic attacks for which I was almost hospitalized.
Now, she and the kids are noticing and talking behind my back (like I can't hear them) about the fact that I'm not wearing my wedding band anymore. Of course, the kids won't ask me directly, and I'm not bringing it up myself, and my wife's not talking to me anyway. Maybe she's still mad that I got mad a few weeks ago and walked out? Hard to know when the person won't talk to you unless they want something from you.
I'll put the damn ring back on when it feels like a marriage again. But then the next time it comes off, I think it'll stay off.
2024.05.20 09:50 NevadoDelRuiz Hell's Kitchen X Blue Archive: Episode 17 (Finale)
Finally, it's done...
Ep17 Finale
Black Jackets:
In the dorms, they have a bit of discussion on what do they think of each other. In their discussion, there is a common theme, which is who is going to win. While Fuuka thinks Mika is going to win, the rest thinks that Fuuka will because of experience. Iroha was on her last legs, or arm and in the competition, she suffered way too much. Even Ramsay was concerned about it, because one time she fainted after service, and almost does it again in the black jackets. Fuuka asked if she is using her dominant arm, and it turns out, that the dominant arm was the injured one. This, was way more impressive that she managed to move fast on that.
On the final challenge, they will have to plan 5 dishes: one hot appetizer, one cold appetizer, one meat entree, one fish entree, and a dessert. In order to help them, the sous chefs will together help them come up with their dishes. But since there are only two sous chefs, he invited a third chef, which is Nick, the 3rd placer on S17. He would become the next sous chef after Jay. But the first thing he should do is to assist the final three.
So this thing is randomised, so while Fuuka got Christina, Mika got Jason, and Iroha got Nick, and all three discussed on what to make.
And after discussing, they decided to travel around Kivotos, just to have fun before the final service.
And then all of the sudden, they went into the stage, and then the crowd is introduced to the final three of Hell's Kitchen. Here they will present their dishes in front of the crowd. So when the time starts, they all start cooking. With the help of their chefs they picked, they will finish their cooking faster.
After 45 minutes, they finished all of their dishes, and they will present it to the judges.
The first one is the hot appetizers, and the judge would be Luca Manfe, the winner of MasterChef S4.
Iroha decided to cook a fish pasta with pesto sauce, Fuuka decided to do her iconic stew that she made during lunch, and Mika decided to make roasted shrimp skewers.
Scores:
Iroha: 8 Fuuka: 10 Mika: 7
The second one is the cold appetisers, and the judge would be Alvin Leung, the judge of MasterChef Canada.
Fuuka decided to make her own version of Ceasar salad, where she adds some new ingredients, Iroha decided to make Ceviche out of salmon, and Mika tried to do a potato salad.
Scores:
Iroha: 17 Fuuka: 20 Mika: 16
The third one is the meat entree, and the judge would be Wolfgang Puck, a close friend of Gordon Ramsay, who has a lot of Michelin stars.
Mika decided to make beef steak with sauce, Fuuka grilled porkchop with some bit of a salad, and Iroha tries to fry some turkey.
Scores:
Iroha: 26 Fuuka: 29 Mika: 25
The fourth is the fish entree, and Uncle Roger will be the judge.
Iroha tries to make an oven baked dory, Fuuka tries to make a grilled halibut with scallops and corn salad, and Mika makes Fish and Chips.
Scores:
Iroha: 36 Fuuka: 38 Mika: 35
The last would be the desserts, and the judge will be David Jorge, the winner of MasterChef S2.
Here Fuuka decided to make a cinnamon flan with sugar cage, Mika decided to make a orange cake roll, and Iroha decided to grill a fruit, again, but this time it is a dessert instead of an entree.
Scores:
Iroha: 46 Fuuka: 47 Mika: 45
In conclusion, Iroha and Fuuka will be going to the finals, and as for Mika, she is the last boot, and as for the other two, they will decide on who to join the brigade. Iroha, immediately went for Mika as she is the closest on her team...
And then the rest of the former contestants came, and they are the last 9 eliminated contestants. They decided to choose on who to place on the brigade.
Here are the teams:
Iroha: - Mika - Azusa - Makoto - Hifumi - Hoshino
Fuuka: - Reisa - Izuna - Hina - Kisaki - Kotori
After this, they will have to prepare for their most important dinner service. They will be the one who will create their own menu to be served on their teams.
So in the menu creation process, they decided to plan on what to put in the menu. Both of them decided to have a menu that they can handle in terms of how well they would do in the stations.
And a day later, the finalist met up with Gordon Ramsay, and they will receive their head chef jackets, and they will prepped together for the dinner service.
Few hours later...
The dinner service starts, and the final two will keep an eye on their respective kitchens. They will keep a close look on their dishes and will try to spot their mistakes. Fuuka has the advantage on spotting errors, and then Iroha has the advantage on her leadership.
They both did well in terms of running in the kitchen, but the chefs still made some mistakes. Instead of Ramsay telling that they made a mistake, the final two decided to tell them instead. It kept them motivated and because of a proper assigning of stations, they didn't need to eject someone from the kitchen.
Then Iroha found an incorrect ticket, and told the Maitre'd about the errors and it was corrected immediately. Fuuka found the same thing.
At the end, they managed to have a clean dinner service, and then they have to wait for the results.
While they are waiting for the results at the dorms, Gordon Ramsay decided to collect all of the results from their runs in Hell's Kitchen, and what they managed to do in the competition.
The decision, was difficult, because there is one chef who is consistent, which is Fuuka, and the other chef is exponentially growing fast, which is Iroha. They also have to do it while they suffer injuries in a certain degree.
After some hours, Iroha and Fuuka is called in the office and they met Ramsay.
Ramsay talks to them on how far they have been in the competition. He tells that making a decision on who to win is difficult. He decided to announce in advance they they are both winners, but one of them can open the door.
And then outside the office, a crowd is waiting. The contestants, and their loved ones, watching whoever is in those doors.
And back at the office, Iroha and Fuuka hold those door handles, and only one of them would open. Before the count to three, Fuuka and Iroha talk to them one more time, saying it doesn't matter who would win because they are both winners at the end. Fuuka rebutted that whoever opens the door, we would still be a good sport.
On a count to three, it was nerve-racking moment, because they don't know whose door is going to open.
One, two, three... They grab the door handles, and twist it open.
Iroha, had the door opened. She has won Hell's Kitchen.
Everyone was shocked, and then cheer for it. Fuuka followed he behind, with Ramsay saying you are still a winner in the show and should not quit on what she is doing.
Winner's interview: Iroha
"Finally, after an immense pain and suffering, I did it! I won Hell's Kitchen! I dedicated it to Gehanna, my friends, and my parents for winning!"
Winners quote:
"Iroha and Fuuka have different journeys, there is the one who grew exponentially, and the one who is consistently good. They both have to suffer from their teammates, and their physical hinderance. One of them edges a bit more. Iroha starts of with some little awareness in the kitchen, but as the time passes, she founds out her leadership is what she needs to run the kitchen, despite with only one weaker arm, and she learned a lot on her journey, making friends along the way, growing stronger very quickly every after service. This is what I need to become my next head chef in BLT Steak."
submitted by NevadoDelRuiz to BlueArchive [link] [comments]
Ep17 Finale
Black Jackets:
- Fuuka
- Mika
- Iroha
- Azusa (eliminated)
- Reisa (eliminated)
- Kisaki (eliminated)
In the dorms, they have a bit of discussion on what do they think of each other. In their discussion, there is a common theme, which is who is going to win. While Fuuka thinks Mika is going to win, the rest thinks that Fuuka will because of experience. Iroha was on her last legs, or arm and in the competition, she suffered way too much. Even Ramsay was concerned about it, because one time she fainted after service, and almost does it again in the black jackets. Fuuka asked if she is using her dominant arm, and it turns out, that the dominant arm was the injured one. This, was way more impressive that she managed to move fast on that.
On the final challenge, they will have to plan 5 dishes: one hot appetizer, one cold appetizer, one meat entree, one fish entree, and a dessert. In order to help them, the sous chefs will together help them come up with their dishes. But since there are only two sous chefs, he invited a third chef, which is Nick, the 3rd placer on S17. He would become the next sous chef after Jay. But the first thing he should do is to assist the final three.
So this thing is randomised, so while Fuuka got Christina, Mika got Jason, and Iroha got Nick, and all three discussed on what to make.
And after discussing, they decided to travel around Kivotos, just to have fun before the final service.
And then all of the sudden, they went into the stage, and then the crowd is introduced to the final three of Hell's Kitchen. Here they will present their dishes in front of the crowd. So when the time starts, they all start cooking. With the help of their chefs they picked, they will finish their cooking faster.
After 45 minutes, they finished all of their dishes, and they will present it to the judges.
The first one is the hot appetizers, and the judge would be Luca Manfe, the winner of MasterChef S4.
Iroha decided to cook a fish pasta with pesto sauce, Fuuka decided to do her iconic stew that she made during lunch, and Mika decided to make roasted shrimp skewers.
Scores:
Iroha: 8 Fuuka: 10 Mika: 7
The second one is the cold appetisers, and the judge would be Alvin Leung, the judge of MasterChef Canada.
Fuuka decided to make her own version of Ceasar salad, where she adds some new ingredients, Iroha decided to make Ceviche out of salmon, and Mika tried to do a potato salad.
Scores:
Iroha: 17 Fuuka: 20 Mika: 16
The third one is the meat entree, and the judge would be Wolfgang Puck, a close friend of Gordon Ramsay, who has a lot of Michelin stars.
Mika decided to make beef steak with sauce, Fuuka grilled porkchop with some bit of a salad, and Iroha tries to fry some turkey.
Scores:
Iroha: 26 Fuuka: 29 Mika: 25
The fourth is the fish entree, and Uncle Roger will be the judge.
Iroha tries to make an oven baked dory, Fuuka tries to make a grilled halibut with scallops and corn salad, and Mika makes Fish and Chips.
Scores:
Iroha: 36 Fuuka: 38 Mika: 35
The last would be the desserts, and the judge will be David Jorge, the winner of MasterChef S2.
Here Fuuka decided to make a cinnamon flan with sugar cage, Mika decided to make a orange cake roll, and Iroha decided to grill a fruit, again, but this time it is a dessert instead of an entree.
Scores:
Iroha: 46 Fuuka: 47 Mika: 45
In conclusion, Iroha and Fuuka will be going to the finals, and as for Mika, she is the last boot, and as for the other two, they will decide on who to join the brigade. Iroha, immediately went for Mika as she is the closest on her team...
And then the rest of the former contestants came, and they are the last 9 eliminated contestants. They decided to choose on who to place on the brigade.
Here are the teams:
Iroha: - Mika - Azusa - Makoto - Hifumi - Hoshino
Fuuka: - Reisa - Izuna - Hina - Kisaki - Kotori
After this, they will have to prepare for their most important dinner service. They will be the one who will create their own menu to be served on their teams.
So in the menu creation process, they decided to plan on what to put in the menu. Both of them decided to have a menu that they can handle in terms of how well they would do in the stations.
And a day later, the finalist met up with Gordon Ramsay, and they will receive their head chef jackets, and they will prepped together for the dinner service.
Few hours later...
The dinner service starts, and the final two will keep an eye on their respective kitchens. They will keep a close look on their dishes and will try to spot their mistakes. Fuuka has the advantage on spotting errors, and then Iroha has the advantage on her leadership.
They both did well in terms of running in the kitchen, but the chefs still made some mistakes. Instead of Ramsay telling that they made a mistake, the final two decided to tell them instead. It kept them motivated and because of a proper assigning of stations, they didn't need to eject someone from the kitchen.
Then Iroha found an incorrect ticket, and told the Maitre'd about the errors and it was corrected immediately. Fuuka found the same thing.
At the end, they managed to have a clean dinner service, and then they have to wait for the results.
While they are waiting for the results at the dorms, Gordon Ramsay decided to collect all of the results from their runs in Hell's Kitchen, and what they managed to do in the competition.
The decision, was difficult, because there is one chef who is consistent, which is Fuuka, and the other chef is exponentially growing fast, which is Iroha. They also have to do it while they suffer injuries in a certain degree.
After some hours, Iroha and Fuuka is called in the office and they met Ramsay.
Ramsay talks to them on how far they have been in the competition. He tells that making a decision on who to win is difficult. He decided to announce in advance they they are both winners, but one of them can open the door.
And then outside the office, a crowd is waiting. The contestants, and their loved ones, watching whoever is in those doors.
And back at the office, Iroha and Fuuka hold those door handles, and only one of them would open. Before the count to three, Fuuka and Iroha talk to them one more time, saying it doesn't matter who would win because they are both winners at the end. Fuuka rebutted that whoever opens the door, we would still be a good sport.
On a count to three, it was nerve-racking moment, because they don't know whose door is going to open.
One, two, three... They grab the door handles, and twist it open.
Iroha, had the door opened. She has won Hell's Kitchen.
Everyone was shocked, and then cheer for it. Fuuka followed he behind, with Ramsay saying you are still a winner in the show and should not quit on what she is doing.
Winner's interview: Iroha
"Finally, after an immense pain and suffering, I did it! I won Hell's Kitchen! I dedicated it to Gehanna, my friends, and my parents for winning!"
Winners quote:
"Iroha and Fuuka have different journeys, there is the one who grew exponentially, and the one who is consistently good. They both have to suffer from their teammates, and their physical hinderance. One of them edges a bit more. Iroha starts of with some little awareness in the kitchen, but as the time passes, she founds out her leadership is what she needs to run the kitchen, despite with only one weaker arm, and she learned a lot on her journey, making friends along the way, growing stronger very quickly every after service. This is what I need to become my next head chef in BLT Steak."
2024.05.19 17:11 Deerslyr101571 First ever Beef Plate Ribs on a "new to me" smoker.
 | So... last year I bought my son a cheap bullet smoker ($70 at Home Depot or Wal-Mart). Got it because it could also grill and be a fire pit. Apparently it was too challenging for him, and being 350 miles away... had a hard time helping him over text and video calls. So... he bought a 22 inch Weber grill and brought this tiny smoker vack to me. submitted by Deerslyr101571 to smoking [link] [comments] I wanted to pick up some Chuck Roast at Costco, but they did not have any out. They did have Beef Plate Ribs, but already separated. Having never done them before, I figured "what the hell". Used a rub of 50/50 SP. Prepped the smoker with the Minion Method and pecan chunks. Smoker settled into around 250f with a few swings in both directions. Used damper in lid to control. Put ribs on at 9:30 and pulled at 180 around 3:00 and put in oven to finish at 205, then rest until temp dropped to about 130f. Holy hell! How have I never had anything so decadent before? My only issue was how I was supposed to cut and serve these. I just opted for chunks. My post mortem of what I could do better would be to put the rub on the night before with a binder. Some of the rub just formed a crust that fell off. Not sure what my son was doing wrong, but this shows with using a few simple techniques, you can get a good result from even the cheapest of smokers. |
2024.05.19 16:38 FNXstudios how do y’all deal with criticism on stuff that just don’t make sense
we’ve had a table complain about the fries being undercooked( crispy and golden brown) beef burger being raw( 80 degrees cel right off grill) and the best one our water being too cold for them
edit: spoke to boss about it full staff meeting on tuesday so we’ll see how it goes
submitted by FNXstudios to KitchenConfidential [link] [comments]
edit: spoke to boss about it full staff meeting on tuesday so we’ll see how it goes
2024.05.19 04:22 roxictoxy Roast my tasting menu for my stage on Monday.
Set app; Soup - roasted tomato, red pepper and feta bisque. Garnished with evoo, blistered cherry tomato and basil chif.
Shared app; tuna crudo - seared tuna with soy based sesame ginger dressing, fresh cucumber, scallion, micro greens Panko pearl onions - panko breaded fried onions with a classic dipping sauce and kewpie spicy mayo
Entree, family style; Seared seabass, creamy polenta, with local harvest ratatouille, shaved local parm
Roasted beef tenderloin, creamy mushroom sauce, sauteed root veg greens, roasted fingerlings
Dessert - local berry crisp, fresh whipped cream.
All veg except the peppers and tomatoes are local. The soup is just a solid soup, always a crowd pleaser.
The tuna crudo harkens back to my sushi past without over committing to a sushi dinner.
The panko pearl onions are a fun remix on a classic bar item; and is pandering to the preference of one of the family.
The seabass is a Mediterranean French inspired dish feels elevated while being simple to execute.
The tenderloin is really from the heart, as it brings nostalgia for the holidays and cooking for my family. A simple classic executed perfectly.
And the crisp is my favorite dessert to implement; simple and cheap, uses seasonal ingredients, is easily preprepped and stored, comfy and again CHEAP.
This isn't set in stone but the dinner is on Monday and I get to see the space tomorrow. I crose utilize ingredients like the tomato and pepper in the ratatouille and the beet/turnip greens from that veg for the steak.
Edit;
I'm definitely hearing feedback that this is dated, which is fair, but so is the region. I'm in a mountain tourist town, the director has been here for 36 years, and the owners of the resort are rich old white people. We host a as
Yes I know seared tuna is not a crudo but that is more approachable than "tataki"
I think y'all are right that I'm trying too hard to stick to the safe choices they gave me examples of.
Goat cheese curds are a hit and they don't have cheese curds here so maybe I'll do those first course. Bao buns are an easy win but I need to make them from scratch, which I can do.
Dumplings are an easy win but I can't promise to fabricate dumplings for a resort hosting 400 people. Can't do sushi for the same reason.
They want "a few proteins" so what I'm really stuck on are the entrees. While I sold them on global shared plates, we do still do plated banquets and parties so that is important to know how to do, which is why I went with an American classic that will be done well.
submitted by roxictoxy to Chefit [link] [comments]
Shared app; tuna crudo - seared tuna with soy based sesame ginger dressing, fresh cucumber, scallion, micro greens Panko pearl onions - panko breaded fried onions with a classic dipping sauce and kewpie spicy mayo
Entree, family style; Seared seabass, creamy polenta, with local harvest ratatouille, shaved local parm
Roasted beef tenderloin, creamy mushroom sauce, sauteed root veg greens, roasted fingerlings
Dessert - local berry crisp, fresh whipped cream.
All veg except the peppers and tomatoes are local. The soup is just a solid soup, always a crowd pleaser.
The tuna crudo harkens back to my sushi past without over committing to a sushi dinner.
The panko pearl onions are a fun remix on a classic bar item; and is pandering to the preference of one of the family.
The seabass is a Mediterranean French inspired dish feels elevated while being simple to execute.
The tenderloin is really from the heart, as it brings nostalgia for the holidays and cooking for my family. A simple classic executed perfectly.
And the crisp is my favorite dessert to implement; simple and cheap, uses seasonal ingredients, is easily preprepped and stored, comfy and again CHEAP.
This isn't set in stone but the dinner is on Monday and I get to see the space tomorrow. I crose utilize ingredients like the tomato and pepper in the ratatouille and the beet/turnip greens from that veg for the steak.
Edit;
I'm definitely hearing feedback that this is dated, which is fair, but so is the region. I'm in a mountain tourist town, the director has been here for 36 years, and the owners of the resort are rich old white people. We host a as
Yes I know seared tuna is not a crudo but that is more approachable than "tataki"
I think y'all are right that I'm trying too hard to stick to the safe choices they gave me examples of.
Goat cheese curds are a hit and they don't have cheese curds here so maybe I'll do those first course. Bao buns are an easy win but I need to make them from scratch, which I can do.
Dumplings are an easy win but I can't promise to fabricate dumplings for a resort hosting 400 people. Can't do sushi for the same reason.
They want "a few proteins" so what I'm really stuck on are the entrees. While I sold them on global shared plates, we do still do plated banquets and parties so that is important to know how to do, which is why I went with an American classic that will be done well.
2024.05.18 09:04 wizardzofodd pretentious influencer "chef" ingredients that make you cringe
I used to watch a lot of cooking vids back in the day, but it seems like since the food scene has beem over taken by these smug group of guys, cooking content has been reduced to using as much "fancy" food as they can squeeze into a single dish, set to show off knife skills and cutting edge editing. (don't forget the innuendos!)
wagyu beef was a big one for a long time, black garlic, garlic butter, truffle and truffle oil. I can't stand to see smug white cheese on a piece of toast covered in olive oil
Want a grilled cheese? How about a gouda and muenster on aged artisan sourdough foccacia grilled in butter on the smoker and doused I mean marinated in olive oil?
And don't even get me started on the ones who don't even know how to cook or pretend to. Someone gave them access to a platform and expensive food so they constantly make up for their lack of cooking skills with the trendiness of the food they're making so they can hang with the other food content creators
submitted by wizardzofodd to FoodieSnark [link] [comments]
wagyu beef was a big one for a long time, black garlic, garlic butter, truffle and truffle oil. I can't stand to see smug white cheese on a piece of toast covered in olive oil
Want a grilled cheese? How about a gouda and muenster on aged artisan sourdough foccacia grilled in butter on the smoker and doused I mean marinated in olive oil?
And don't even get me started on the ones who don't even know how to cook or pretend to. Someone gave them access to a platform and expensive food so they constantly make up for their lack of cooking skills with the trendiness of the food they're making so they can hang with the other food content creators
2024.05.18 06:35 coolcat001100 Which SCPs/Trevor Henderson creations the gang would try eating: An open discussion
A couple weeks ago, some good friends of mine grilled me for my opinions on this, and given how much I enjoy talking about both things (as well as learning that Dr. Sherman is a DunMeshi fan too), I've decided to share my thoughts here and open it up to any other ideas you good folks might have.
So,
682 would be at the top of the priority list for Laios and Senshi. A reptile with mysterious origins and an incredible constitution that allows it to recover from any injury? Now that has to be one hell of a meal. The only problem is that its adaptability means that after the first time they'd take some large chunks out of it, it would probably reconstruct its body to have deadly toxins that would kill you upon ingesting them, so they could only eat it once. A forbidden, yet oh so tempting meal - otherwise it would've made for a great infinite food glitch.
Another one that comes to mind is 939 - already it would be a great source of invigorating and energizing meat, given how much protein it must have to keep such a strong killing machine running, and the fact that it has very little in the way of skin or hair means that meal prep would be super easy. One of my friends also brought up that it would be particularly satisfying to take out, considering that it wastes almost all of its food. Cue Senshi shedding a single tear of melancholy after the battle.
Of course, we can't neglect to mention 5031 - not as a meal, of course, but as a cooking partner. He might even think of certain ways the group could cook SCPs they had previously thought insurmountable, with how much time he's spent around the facility and overheard what the scientists have talked about. The only issue is that Marcille would probably be freaked out by the prospect of working with such a frightening creature at first, but would slowly warm up to it as it showed its innocent side.
2181 would probably make for quite the interesting dish, the atmospheres of the pocket dimensions they make doors through probably leave a lingering aura on them that give it a fascinating taste.
They might have an interest in 7115 at first, until they learned about where the meat came from, and decline whilst feeling nauseated.
173 is easily off the menu - a statue is unlikely to have anything edible on it, what with the living armor being the exception that proves the rule, not to mention the constant shitting would be hell to clean.
5798 would be a delectable meal as well if they could find a way to lure it out, I imagine they'd prepare it similar to a mollusk out of its shell. Especially with how large it supposedly is, it could feed them for a long time - they'd just have to be careful it wouldn't get the drop on them.
Now, as for the creations of Trevor Henderson...
Long Horse is a creature they'd initially be quite curious about trying, what with how elusive it is and with its size being unknown, meaning they could potentially have quite the big meal with a huge amount of leftovers. However, Marcille and Senshi would eventually realize that it appears only as a warning as to when something dangerous is about to show up, and would convince the others that they can't kill it. Marcille would be relieved to see that they agree, before feeling dread upon Laios and Senshi also noting that Long Horse would also potentially help them find more monsters to try eating.
Siren Head would be easy to prepare once they took it down, being devoid of conventional skin and hair, but they'd also find him pretty stringy and not really good for a full meal. However, his meat would be easy to carry around, and would serve as a good travel snack, like beef jerky.
Cartoon Cat, after stripping away all the black ooze and acidic organs, would have a surprisingly sweet and sugary taste. After all, at his core, he was a "cartoon" cat beyond the darkness and corruption. (At this point one of my friends also said she found this idea incredibly ghoulish, and I said "If you're unnerved, congrats, you know what it's like to be Marcille.") They'd likely mash the more fatty parts of his body into a paste to make frosting for cupcakes, while Chilchuck, being ever-resourceful, might also suggest combining the meat with Siren Head's meat to make the latter's portions easier and tastier to chow on.
My girlfriend brought up Big Charlie at this point, which was the first I'd learned about him, and before learning about his reclusive nature I said that the gang would probably find a way to separate the different types of meat making him up and have one big carnivore extravaganza. However, with the likelihood of him attacking first being slim and it not being hard to realize he's a pacifist, I can't see them eating him anytime soon. Much as they enjoy the monster meals they cook, they're far from cruel about it.
When it comes to the Bridge Worm, they'd find the outer skin/disguise to be entirely made of fat, but also containing slime that's surprisingly edible and tasty.
My girlfriend also mentioned the Smiling Room, which I had not heard of before and wouldn't have considered even if I did, but I concluded that after studying it for a bit, the gang would realize that the room itself is merely a shell for the creature taking residence in it, and they wouldn't be able to properly defeat it without destroying the room too.
So, what do you fellow dungeon delvers think? Any particular SCPs or Trevor Henderson creations that come to your mind? Am I off-base in my conclusions? How would Dr. Bright completely ruin it for everyone? I want to know.
submitted by coolcat001100 to DungeonMeshi [link] [comments]
So,
682 would be at the top of the priority list for Laios and Senshi. A reptile with mysterious origins and an incredible constitution that allows it to recover from any injury? Now that has to be one hell of a meal. The only problem is that its adaptability means that after the first time they'd take some large chunks out of it, it would probably reconstruct its body to have deadly toxins that would kill you upon ingesting them, so they could only eat it once. A forbidden, yet oh so tempting meal - otherwise it would've made for a great infinite food glitch.
Another one that comes to mind is 939 - already it would be a great source of invigorating and energizing meat, given how much protein it must have to keep such a strong killing machine running, and the fact that it has very little in the way of skin or hair means that meal prep would be super easy. One of my friends also brought up that it would be particularly satisfying to take out, considering that it wastes almost all of its food. Cue Senshi shedding a single tear of melancholy after the battle.
Of course, we can't neglect to mention 5031 - not as a meal, of course, but as a cooking partner. He might even think of certain ways the group could cook SCPs they had previously thought insurmountable, with how much time he's spent around the facility and overheard what the scientists have talked about. The only issue is that Marcille would probably be freaked out by the prospect of working with such a frightening creature at first, but would slowly warm up to it as it showed its innocent side.
2181 would probably make for quite the interesting dish, the atmospheres of the pocket dimensions they make doors through probably leave a lingering aura on them that give it a fascinating taste.
They might have an interest in 7115 at first, until they learned about where the meat came from, and decline whilst feeling nauseated.
173 is easily off the menu - a statue is unlikely to have anything edible on it, what with the living armor being the exception that proves the rule, not to mention the constant shitting would be hell to clean.
5798 would be a delectable meal as well if they could find a way to lure it out, I imagine they'd prepare it similar to a mollusk out of its shell. Especially with how large it supposedly is, it could feed them for a long time - they'd just have to be careful it wouldn't get the drop on them.
Now, as for the creations of Trevor Henderson...
Long Horse is a creature they'd initially be quite curious about trying, what with how elusive it is and with its size being unknown, meaning they could potentially have quite the big meal with a huge amount of leftovers. However, Marcille and Senshi would eventually realize that it appears only as a warning as to when something dangerous is about to show up, and would convince the others that they can't kill it. Marcille would be relieved to see that they agree, before feeling dread upon Laios and Senshi also noting that Long Horse would also potentially help them find more monsters to try eating.
Siren Head would be easy to prepare once they took it down, being devoid of conventional skin and hair, but they'd also find him pretty stringy and not really good for a full meal. However, his meat would be easy to carry around, and would serve as a good travel snack, like beef jerky.
Cartoon Cat, after stripping away all the black ooze and acidic organs, would have a surprisingly sweet and sugary taste. After all, at his core, he was a "cartoon" cat beyond the darkness and corruption. (At this point one of my friends also said she found this idea incredibly ghoulish, and I said "If you're unnerved, congrats, you know what it's like to be Marcille.") They'd likely mash the more fatty parts of his body into a paste to make frosting for cupcakes, while Chilchuck, being ever-resourceful, might also suggest combining the meat with Siren Head's meat to make the latter's portions easier and tastier to chow on.
My girlfriend brought up Big Charlie at this point, which was the first I'd learned about him, and before learning about his reclusive nature I said that the gang would probably find a way to separate the different types of meat making him up and have one big carnivore extravaganza. However, with the likelihood of him attacking first being slim and it not being hard to realize he's a pacifist, I can't see them eating him anytime soon. Much as they enjoy the monster meals they cook, they're far from cruel about it.
When it comes to the Bridge Worm, they'd find the outer skin/disguise to be entirely made of fat, but also containing slime that's surprisingly edible and tasty.
My girlfriend also mentioned the Smiling Room, which I had not heard of before and wouldn't have considered even if I did, but I concluded that after studying it for a bit, the gang would realize that the room itself is merely a shell for the creature taking residence in it, and they wouldn't be able to properly defeat it without destroying the room too.
So, what do you fellow dungeon delvers think? Any particular SCPs or Trevor Henderson creations that come to your mind? Am I off-base in my conclusions? How would Dr. Bright completely ruin it for everyone? I want to know.
2024.05.18 04:39 AutisticAngryWiper Textures are loading on Top and Disappearing
 | https://preview.redd.it/3o2cprgsk31d1.jpg?width=4000&format=pjpg&auto=webp&s=82842bf36877f5fa7097829bfde5530234ec1a7d submitted by AutisticAngryWiper to falloutnewvegas [link] [comments] How do I fix this? Load order below: Automatically generated by VortexFalloutNV.esmDeadMoney.esm HonestHearts.esm OldWorldBlues.esm LonesomeRoad.esm GunRunnersArsenal.esm ClassicPack.esm MercenaryPack.esm TribalPack.esm CaravanPack.esm YUP - Base Game + All DLC.esm Vanilla Enhancements.esm Brotherhood and Legion Truce.esm Character Expansions Revised.esm STDG.esp Vikki and Vance Improvements.esm Courier's Secret Stash.esm HiddenValleyOverhauled.esm Functional Post Game Ending Lite.esm Ragdolls.esm Sierra Madre.esp TheHUDEditor.esm TheThornOverhauled.esm Uncut Locked Door Sound.esm Walking_Inertia.esm Unofficial Patch NVSE Plus.esp AmmoScriptFixes.esp Crafting Consistency Fix.esp NVMIM.esp YUP - NPC Fixes (Base Game + All DLC).esp WEATHER RUDY ENB.esp Ultimate Invisible Wall Remover.esp SSTRemasteredQuarries.esp DLC Followers All-In-One.esp Little More Lamplight.esp NV Music Addition.esp AC_ED-E_BUGFIX_NV_DLC.esp DLCdeleveled.esp DLC Enhancements.esp Misc Content Restoration.esp RadioactiveMuck.esp AnimGrill.esp Mojave Arsenal.esp Sierra Madre Suite Windows.esp CCO - Ulysses Companion.esp FalloutNVCheatTerminal.esp Ammo Vending Machine.esp SunnyCompanion.esp More Perks v3.esp Classic Fallout Weapons Remastered v1.2.esp AfterglowNeonIllumination.esp Ghost People back to Dead Money.esp return_deadmoney.esp Lazarus - Interesting GunRunners.esp The Bible.esp JacobstownPondFix.esp OldWorldRadio.esp AC_RadioClassicalREDUX.esp AidUI.esp Project Reality Footsteps.esp TacticalADSPlusFX.esp Explosive Sounds Overhaul.esp Authentic Burned Man.esp Automatic Console Commands List.esp B42Descriptions.esp B42Dropmag.esp B42Inertia.esp B42Inspect.esp B42Bash.esp Quickthrow.esp Benny's Lucky Lighter.esp BetterArchimedesII.esp Beyond The Beef Tweaks.esp breakingdownnuclearwarheads.esp PlatinumShad0w Perks - Improved Perks.esp Cannibal Reborn.esp Casino Anti Anti Cheat.esp Character Expansions Revised - YUP.esp Character Expansions Revised - UW.esp Character Expansions Revised - Extras.esp Cloud Shadows.esp Conelrad 640-1240.esp QwibHeadBandage.esp Damage Numbers.esp ED-E 3D Sound.esp Dynamic Pipboy Light.esp Eddie Hears An Explosion.esp PrototypeHolorifle.esp hz_Empty Clicks.esp IMPACT.esp dD - Enhanced Blood Main NV.esp Even More Accurate Geiger Clicking.esp ExplosivesImmunityFix.esp FOVSlider.esp Fast V.A.T.S. and Kill Camera.esp Fiends Friendly to Khans.esp majormodder's Junk Food to Barbeque Crisps.esp For The Greater Glory of God.esp Friends With Benefits Perk Pack.esp Glowing Ghosts - No Fake Lights.esp Grunt Perk Expanded.esp Heartache By the Number Fix.esp Heat Haze.esp HoldoutHeister.esp Immersive Hit Reactions.esp Immersive Pickup Sounds FNV Patched.esp IRNPC.esp Interior Rain.esp JSRS.esp JustAssortedMods.esp Karma Perks.esp Legat Lanius Overhaul.esp Light Armor Perks Fixed.esp The Mod Configuration Menu.esp Cheaper Weapon Mods.esp Martialize.esp DinnerBellBuff.esp MigNammo.esp FNV - Energy Visuals Plus.esp Power Armor Holo Panel.esp ParticleShishkebabs.esp MigPerkSorter.esp PlatinumShad0w Perks - Expanded Perks.esp Player Headtracking.esp Playing Hercules and Zeus - No Instant Reload.esp PAVE_NV_TTW.esp PAVE_NV.esp PrimmReputationRestored.esp Rainier AK.esp NCRRangerEyeLights.esp Real Recoil.esp Real Recoil Tweaks.esp hz_1 by 1 Reload Fix.esp Respawning Deathclaws.esp SaveCass.esp SecuritronArmytoOWB.esp MadrePass.esp DrugVisuals.esp Simple Energy Weapon Buff.esp lockpicky.esp SnowglobeDisplay.esp SnowGlobePerks.esp Strip Lighting Overhaul.esp Sunset Sarsaparilla Star Caps Random Luck.esp S6S Perks.esp The Game Was Rigged From The Start.esp CourierPatientClothing.esp Titans of The New West.esp Titans of The New West - Power Armor Sprint JAM.esp UnderwaterFX.esp UniqueThinkTank.esp Universal Item Sorter.esp PyromaniacEffectsBuff.esp Vanilla UI Plus.esp WindowsAmbientLightAtNight.esp AimAssist.esp UnlimitedTraits.esp CC - Rain.esp CC - 3D Rain.esp DNWeathers.esp DNW-SierraMadreGrandEntrancePatch.esp |
2024.05.18 03:30 juanitasdiner 18 Top-Rated Steakhouses in Anderson, South Carolina 2024
Anderson, South Carolina, a city known for its rich history and vibrant culinary scene, boasts some of the finest steakhouses in the region. For those seeking a sublime dining experience, we present a comprehensive guide to the 18 top-rated steakhouses in Anderson for 2024. From classic American cuts to innovative culinary creations, these establishments offer something for every steak aficionado.
submitted by juanitasdiner to u/juanitasdiner [link] [comments]
1. Sullivan's Metropolitan Grill
Sullivan's Metropolitan Grill is an institution in Anderson, renowned for its prime cuts of beef and impeccable service. The restaurant, housed in a beautifully restored building, provides an elegant yet comfortable dining atmosphere. Signature dishes include the Filet Mignon and the New York Strip, both cooked to perfection and served with a selection of delectable sides.2. SummaJoe’s Searing Pans
SummaJoe’s Searing Pans is celebrated for its commitment to locally sourced ingredients and its innovative take on traditional steak dishes. The Ribeye Steak, grilled to your preference, stands out as a customer favorite. Pair your meal with a glass of wine from their extensive list for an unforgettable dining experience.3. J. Peter’s Grill & Bar
J. Peter’s Grill & Bar offers a casual yet sophisticated setting, perfect for enjoying a sumptuous steak dinner. Their Cowboy Ribeye is a must-try, offering a rich, buttery flavor that melts in your mouth. The restaurant also features a range of sauces and toppings to enhance your steak experience.4. Tucker’s Restaurant
Tucker’s Restaurant combines a rustic charm with modern culinary techniques to deliver some of the best steaks in Anderson. Their Bone-In Ribeye is particularly noteworthy, known for its juicy, tender texture and robust flavor. The cozy ambiance makes it an ideal spot for a romantic dinner or a special celebration.5. Carson’s Steak Warehouse
Carson’s Steak Warehouse is a popular destination for steak lovers, offering a wide selection of premium beef cuts. The Porterhouse Steak is a highlight, providing the perfect balance of tenderness and flavor. The relaxed, welcoming atmosphere ensures a pleasant dining experience for all patrons.6. Creekside Bar-Be-Que
While primarily known for its BBQ, Creekside Bar-Be-Que serves up some of the finest steaks in Anderson. The Sirloin Steak is grilled to perfection, offering a smoky, savory taste that is sure to delight your palate. The family-friendly environment and friendly service add to the appeal of this local favorite.7. The Galley Restaurant
Located by the lake, The Galley Restaurant offers stunning views and an impressive steak menu. Their T-Bone Steak is a standout, combining the best of both the strip and tenderloin cuts. Enjoy your meal on the outdoor patio for a truly memorable dining experience.8. Mr. Rivers Breakfast Joint
Though primarily a breakfast spot, Mr. Rivers Breakfast Joint surprises diners with its exceptional steak offerings. The Steak and Eggs is a hearty dish, featuring a perfectly cooked steak alongside fluffy eggs and crispy hash browns. It's an excellent choice for a robust start to your day.9. Earle Street Kitchen and Bar
Earle Street Kitchen and Bar prides itself on offering a farm-to-table dining experience. The Grilled Hanger Steak is a popular choice, known for its rich, beefy flavor and tender texture. The casual yet chic atmosphere makes it a great place for a relaxed meal with friends.10. The Pompous Pig
The Pompous Pig is another BBQ joint that excels in steak offerings. The Smoked Ribeye is a customer favorite, featuring a deep, smoky flavor that is both unique and delicious. The laid-back vibe and friendly staff make it a beloved spot among locals.11. Doolittle’s
Doolittle’s offers a diverse menu with a focus on high-quality steaks. The Bacon-Wrapped Filet is particularly noteworthy, combining the savory flavor of bacon with the tender juiciness of the filet. The restaurant's cozy interior and attentive service add to its charm.12. Arnold’s Famous Hamburgers
Arnold’s Famous Hamburgers might be known for its burgers, but its steak offerings are equally impressive. The Steak Sandwich is a hidden gem, featuring tender slices of steak served on a toasted bun with all the fixings. It's a must-try for steak and sandwich lovers alike.13. The Hook and Anchor
The Hook and Anchor is a seafood and steakhouse that offers a delightful surf and turf experience. The Grilled Ribeye pairs wonderfully with their fresh seafood offerings. Enjoying a steak here means indulging in high-quality meat with a perfect sear and excellent flavor.14. Magnolia 23
Magnolia 23 combines Southern hospitality with top-notch steaks. The Prime Rib is a highlight, slow-roasted to ensure maximum tenderness and flavor. The elegant setting and warm service make it a perfect spot for special occasions.15. Red Tomato and Wine
Red Tomato and Wine offers a sophisticated dining experience with a focus on quality steaks. The Tomahawk Steak is a standout, known for its impressive presentation and exquisite taste. The restaurant's extensive wine list complements the meal perfectly.16. The Boathouse Grill
The Boathouse Grill provides a relaxed atmosphere with a focus on grilled specialties. The Peppercorn Steak is a must-try, featuring a robust flavor profile that pairs well with their signature sides. The waterfront views add to the overall dining experience.17. Cattleman’s Roadhouse
Cattleman’s Roadhouse is a go-to destination for steak enthusiasts. The Kansas City Strip is a popular choice, offering a perfect blend of marbling and tenderness. The rustic decor and hearty portions make it a favorite among locals and visitors alike.18. Harbor Inn Seafood
Harbor Inn Seafood, while primarily a seafood restaurant, delivers exceptional steak options. The Steak Neptune, topped with crab meat and hollandaise sauce, is a unique and delectable choice. The restaurant’s nautical theme and fresh ingredients ensure a delightful meal.Conclusion
Anderson, South Carolina, offers a diverse array of steakhouses that cater to all tastes and preferences. Whether you are seeking a classic steakhouse experience or something with a modern twist, these 18 top-rated establishments promise to deliver unforgettable meals in 2024. Each venue, with its unique ambiance and menu, contributes to Anderson’s reputation as a prime destination for steak lovers.2024.05.17 19:55 im_no_superman Help me understand beef cuts
I grew up in a country where beef wasn’t consumed so I still don’t really understand what cuts can be used for what and would love to start cooking with beef at home more.
You have the steak cuts: ribeye, flank, tenderloin, ny strip etc.
You have the “tough” cuts for stews: round, shank etc.
These are clear to me. Now onto the actual confusion; what to use where.
Take brisket: In American BBQ, it’s smoked for a long time whereas in Korean bbq or hot pot it’s thinly sliced, gets cooked quickly and is tender.
Short ribs: In American cooking I’ve mostly been served it as braised but in Korean bbq it’s again served sliced differently as galbi (I think they’re the same part). Now Galbi when cooked right (and marinated I suppose) is tender.
Does this mean that I can take any kind of cut of beef and slice it thinly enough to use for stir fry or kbbq style grilling? Why or why not?
To take this one step further: My understanding is that the steak cuts are specifically used for grilling as they have enough fat/marbling to be tender after a quick seacook on a cast iron/grill etc.
Does this mean that I could take non-steak cuts and slice them thin enough to cook as a steak? Or is the cut just so tough that that’s not possible? If that is the case, why does slicing them thin work in cases like kbbq?
submitted by im_no_superman to Cooking [link] [comments]
You have the steak cuts: ribeye, flank, tenderloin, ny strip etc.
You have the “tough” cuts for stews: round, shank etc.
These are clear to me. Now onto the actual confusion; what to use where.
Take brisket: In American BBQ, it’s smoked for a long time whereas in Korean bbq or hot pot it’s thinly sliced, gets cooked quickly and is tender.
Short ribs: In American cooking I’ve mostly been served it as braised but in Korean bbq it’s again served sliced differently as galbi (I think they’re the same part). Now Galbi when cooked right (and marinated I suppose) is tender.
Does this mean that I can take any kind of cut of beef and slice it thinly enough to use for stir fry or kbbq style grilling? Why or why not?
To take this one step further: My understanding is that the steak cuts are specifically used for grilling as they have enough fat/marbling to be tender after a quick seacook on a cast iron/grill etc.
Does this mean that I could take non-steak cuts and slice them thin enough to cook as a steak? Or is the cut just so tough that that’s not possible? If that is the case, why does slicing them thin work in cases like kbbq?
2024.05.17 13:11 Sweet-Count2557 Best Breakfast in Orange County Ca
 | Best Breakfast in Orange County Ca Looking for the best breakfast spots in Orange County, California? We've got you covered! We've scoured the area to bring you a list of the top breakfast destinations that will satisfy your morning cravings.From cozy cafes to trendy eateries, Orange County has it all. Whether you're in the mood for classic breakfast dishes or something more unique and innovative, this list has you covered.Join us as we explore the vibrant and diverse breakfast scene in Orange County. Get ready to embark on a culinary adventure that will leave you wanting more.Let's dive in!Key TakeawaysHaute Cakes Caffe, Rendez Vous French Bakery and Cafe, Outpost Kitchen, and Ramos House Cafe are popular breakfast spots in Orange County.The must-try dishes at these establishments include the Hello and Good Morning Sandwich, Croque Grandpere, Brekky Sandwich, and Huevos Rancheros.These breakfast places offer a variety of options including pancakes, sandwiches, toast, omelets, and French-inspired plates.The atmosphere at these cafes ranges from gorgeous and charming to casual and rustic, with beautiful decor and outdoor seating options.Haute Cakes CaffeWe should definitely check out Haute Cakes Caffe for their amazing pancakes and sandwiches! This charming cafe has been in operation since 1990 and is known for its delectable signature pancake flavors. From classics like buttermilk and blueberry to unique options like red velvet and banana walnut, Haute Cakes Caffe offers a pancake experience that's sure to satisfy any breakfast lover.Not only does Haute Cakes Caffe excel in pancake creations, but they also offer some of the best coffee options in Orange County. Their menu features a variety of espresso-based drinks, brewed coffee, and specialty beverages. Whether you prefer a bold and rich espresso shot or a creamy and indulgent latte, Haute Cakes Caffe has you covered.The ambiance of the restaurant is truly stunning, with mirrors and decorative balls adorning the walls, creating an elegant and inviting atmosphere. The lush greenery outside adds a touch of natural beauty to the space, making it the perfect spot for a cozy breakfast meetup with friends and family.Rendez Vous French Bakery and CafeLet's try the Croque Grandpere sandwich at Rendez Vous French Bakery and Cafe, it's made with bacon, egg, bechamel sauce, and gruyere cheese.Rendez Vous French Bakery and Cafe is a charming artisan bakery located downtown that serves incredible French-inspired plates. The cafe offers an authentic taste of French cuisine with their carefully prepared dishes made from original recipes.As you step inside, you'll be greeted by a beautiful mural of the Eiffel Tower and cultural decor that adds to the ambiance. One of their must-try dishes is the Croque Grandpere sandwich, which combines the rich flavors of bacon, egg, bechamel sauce, and gruyere cheese.The combination of these ingredients creates a delightful harmony of textures and tastes that will transport you straight to France. In addition to their sandwiches, Rendez Vous French Bakery and Cafe also offers a variety of artisan bread and pastries that are baked fresh daily.Whether you're looking for a quick bite or a leisurely meal, Rendez Vous French Bakery and Cafe is the perfect destination for experiencing authentic French cuisine in a cozy and inviting setting.SOCIALThe SOCIAL scene at Haute Cakes Caffe is vibrant and inviting, with lovely couches for maximum comfort. The cafe's gorgeous decor, with mirrors and decorative balls, creates a warm and inviting atmosphere. The lush greenery outside adds a touch of natural beauty to the surroundings. The lovely couches at Haute Cakes Caffe provide the ideal seating arrangement for a relaxed and enjoyable breakfast meetup. You can sink into the plush cushions and have a leisurely conversation with your friends or family.Here are some reasons why this cafe is the perfect spot for breakfast meetups:Varied Menu: Haute Cakes Caffe offers a wide range of delicious breakfast options, from their famous pancakes to mouth-watering sandwiches, toast, sides, and of course, coffee. There's something for everyone's taste.Outpost KitchenWhile Outpost Kitchen offers incredible sandwiches, pancakes, and toast, their casual space with outdoor seating and beautiful plants in pots create a close-to-nature atmosphere. The outdoor seating area provides a refreshing and relaxing environment, allowing customers to enjoy their meal while surrounded by tall trees and lush greenery. The addition of beautiful plants in pots adds a touch of natural beauty to the space, enhancing the overall ambiance.When it comes to breakfast sandwich variations, Outpost Kitchen doesn't disappoint. Their menu features a range of delicious options to satisfy every palate. From the classic Brekky Sandwich with prosciutto, fried egg, barbecue aioli, and spinach to the mouthwatering Hello and Good Morning Sandwich with eggs, bacon, avocado, cheddar cheese, tomato, and mayo, there's something for everyone. Each sandwich is carefully crafted with high-quality ingredients, resulting in a flavorful and satisfying breakfast experience.Whether you choose to sit outside and bask in the natural surroundings or opt for a cozy indoor seat, Outpost Kitchen provides a delightful dining experience. The combination of their delectable breakfast sandwich variations and the inviting outdoor seating area makes Outpost Kitchen a must-visit destination for breakfast lovers in Orange County.Bosscat Kitchen and LibationsWe absolutely love dining at Bosscat Kitchen and Libations because their bustling atmosphere and lively diners create an energetic and vibrant dining experience. Here are some reasons why Bosscat stands out:Best cocktails at Bosscat Kitchen and Libations:Their mixologists are true experts, crafting unique and innovative cocktails that are both visually stunning and delicious.From classic favorites like Old Fashioned to their signature creations like the Bosscat Smash, each drink is carefully crafted with top-notch ingredients.The bar staff is knowledgeable and friendly, always ready to recommend a drink that suits your taste.Unique brunch dishes at Bosscat Kitchen and Libations:Bosscat offers a brunch menu that goes beyond the ordinary. Their dishes are creative and full of flavor.From the mouthwatering Fried Chicken Benedict to the indulgent Nutella French Toast, each dish is a delightful combination of flavors and textures.They also offer unique twists on classic brunch items, such as the Brisket Hash and the Bacon Jam Breakfast Sandwich.Whether you're looking for refreshing cocktails or a memorable brunch experience, Bosscat Kitchen and Libations is the place to go. Their dedication to quality, creativity, and excellent service ensures a dining experience that's truly exceptional.Frequently Asked QuestionsWhat Is the History of Haute Cakes Caffe and How Did It Become a Popular Breakfast Spot in Orange County?Haute Cakes Caffe has a fascinating history that has contributed to its popularity as a breakfast spot in Orange County. The cafe has been in operation since 1990, serving amazing pancakes, sandwiches, toast, sides, and coffee.With its gorgeous restaurant adorned with mirrors and decorative balls, as well as lush greenery outside, Haute Cakes Caffe provides a delightful ambiance.Its must-try dish, the Hello and Good Morning Sandwich, with its delectable combination of eggs, bacon, avocado, cheddar cheese, tomato, and mayo, has also helped make it a beloved breakfast destination.Are There Any Vegetarian or Vegan Options Available at Rendez Vous French Bakery and Cafe?At Rendez Vous French Bakery and Cafe, there are delicious vegetarian and vegan options available.The cafe offers a variety of French-inspired plates like croques and sandwiches, prepared with authentic flavors and original recipes.Vegetarians can enjoy dishes like the Vegetarian Croque with grilled vegetables, bechamel sauce, and gruyere cheese.Vegans can indulge in the Vegan Avocado Sandwich with avocado, tomato, cucumber, sprouts, and vegan mayo.Rendez Vous is a delightful choice for those seeking vegetarian and vegan breakfast options in Orange County.What Is the Inspiration Behind the Name "Social" and How Does It Reflect the Restaurant's Atmosphere?Social's atmosphere is inspired by its name, which reflects the restaurant's focus on creating a welcoming and communal dining experience.What sets Social apart from other restaurants in Orange County is its emphasis on breakfast meetups with friends and family.The restaurant features lovely couches for maximum comfort and serves exquisite burgers, donuts, egg plates, coffee, and lattes.With its inviting ambiance and delicious food, Social is the perfect spot to start your day in Orange County.Can You Provide More Information About the Outdoor Seating Area at Outpost Kitchen and What Makes It a Unique Dining Experience?The outdoor seating area at Outpost Kitchen offers a unique dining experience. With its casual and laid-back atmosphere, it allows you to enjoy your meal surrounded by beautiful plants in pots and tall trees.The close-to-nature setting creates a peaceful ambiance, perfect for a relaxing breakfast. Whether you choose to sit under the shade of a tree or bask in the warm sunshine, the outdoor seating area at Outpost Kitchen adds an extra touch of tranquility to your dining experience.How Does Bosscat Kitchen and Libations Incorporate Their Rustic Atmosphere Into Their Menu Offerings?At Bosscat Kitchen and Libations, you'll find signature dishes that perfectly showcase their rustic atmosphere. One must-try dish is the Bosscat Burger, made with ground beef, bacon, cheese, pickles, and comeback sauce.The interior design of the restaurant further enhances the rustic dining experience, with its wooden decor and lively atmosphere.Whether you're enjoying their incredible sandwiches, hushpuppies, or toast, Bosscat Kitchen and Libations truly immerses you in a rustic and flavorful culinary experience.ConclusionIf you're on the hunt for the best breakfast in Orange County, California, look no further! We've explored the vibrant and diverse breakfast scene in the area, and trust us when we say, you won't be disappointed.From cozy cafes to trendy eateries, Orange County offers a plethora of options that will satisfy all your morning cravings.So grab your appetite and get ready for a culinary adventure that will leave you wanting more. Bon appétit! submitted by Sweet-Count2557 to worldkidstravel [link] [comments] |
2024.05.17 12:54 Ok-Mortgage-4624 Experience working as a fast food worker
My experience working at grilled:
-Got screamed at work by my assistant managers for accidently brushing my hand slightly on the egg pan. It caused me no small burns or whatsoever, but I got yelled at in my face in front of everyone. (and for the rest of my shift I (failed) trying to stop crying. He did not apologise for this. All I got was a talk after work and I felt like he was just trying to save face.
-During this talk he told me off for taking 15 minutes to find the imposs patties (when I was trying to calm myself down in the cool room because he yelled at me). He then later told me I had 48 hours to complete all my online training modules when I had school to do as well.
-being threatened with being fired if I had ever hurt myself again.
-I don’t feel comfortable working with others, I feel like I’m being watched. I realised anything I tell one team member something, my assistant managers would somehow know about it too (when they accidently slip it out). I feel like personal conversations is being passed down (from team members to higher ups)
-The reason I hurt myself in the first place (in one morning) is because I was careless, but I felt I was being rushed leading to me being careless. Every time my assistant manager would walk upstairs, he would say “has everything be done now?”. When I was only halfway and trying my best to finish.
-I am aware I’m bad at communicating, me being neurodivergent I have trouble processing information (aka taking orders) and realising when someone is calling to me. So I believe I was not a great fit for this fast-paced job. I opened this to my assistant manager, but he wanted to “fix the problem first”, but I don’t think there was a way to fix this.
-In the one week I was told i was "performing badly", I was given 4-night shifts in a row, whilst I had school in the morning, so I couldn’t keep up and was consequently exhausted. From this my assistant managers reported me to the head manager, although I knew I was underperforming a lot, I felt annoyed with this.
-I don’t simply get along with the assistant managers. One time I got nagged for cooking the beef when it was slightly falling apart (it was already falling apart when it was uncooked from the container), and was told, “how would you feel if you were given a broken burger, I would you feel if I broke you huh? Etc”. Like sir im not some Michelin star chef, I didn’t do this on purpose, im just some broke student being paid $16 an hour.
-I feel like there’s a lot of blaming, I felt like I was being blamed a lot for thing not entirely my fault, aka, not dropping some the meat down on Mondays but when there was already a lot of meat cooked but the people on dress was lagging. so I thought it would be better to cook meat later so they would be hotter later.
-My social anxiety is getting worse, I feel anxiety just entering the store to work.
-Overall, I’ve been told constantly that I am not performing up to standards. (I’ve been slow, etc). I’m trying my best, but I don’t know what else can do, I believe for both parties it would be best if I left my position. However, the grilled store are already understaffed, this is why I’m not being let go (yet).
-Btw I’ve been offered a position here even though they haven’t ever met/talked to me before. (I didn’t attend the interview because I read my boss’s message too late). (edited)
submitted by Ok-Mortgage-4624 to Vent [link] [comments]
-Got screamed at work by my assistant managers for accidently brushing my hand slightly on the egg pan. It caused me no small burns or whatsoever, but I got yelled at in my face in front of everyone. (and for the rest of my shift I (failed) trying to stop crying. He did not apologise for this. All I got was a talk after work and I felt like he was just trying to save face.
-During this talk he told me off for taking 15 minutes to find the imposs patties (when I was trying to calm myself down in the cool room because he yelled at me). He then later told me I had 48 hours to complete all my online training modules when I had school to do as well.
-being threatened with being fired if I had ever hurt myself again.
-I don’t feel comfortable working with others, I feel like I’m being watched. I realised anything I tell one team member something, my assistant managers would somehow know about it too (when they accidently slip it out). I feel like personal conversations is being passed down (from team members to higher ups)
-The reason I hurt myself in the first place (in one morning) is because I was careless, but I felt I was being rushed leading to me being careless. Every time my assistant manager would walk upstairs, he would say “has everything be done now?”. When I was only halfway and trying my best to finish.
-I am aware I’m bad at communicating, me being neurodivergent I have trouble processing information (aka taking orders) and realising when someone is calling to me. So I believe I was not a great fit for this fast-paced job. I opened this to my assistant manager, but he wanted to “fix the problem first”, but I don’t think there was a way to fix this.
-In the one week I was told i was "performing badly", I was given 4-night shifts in a row, whilst I had school in the morning, so I couldn’t keep up and was consequently exhausted. From this my assistant managers reported me to the head manager, although I knew I was underperforming a lot, I felt annoyed with this.
-I don’t simply get along with the assistant managers. One time I got nagged for cooking the beef when it was slightly falling apart (it was already falling apart when it was uncooked from the container), and was told, “how would you feel if you were given a broken burger, I would you feel if I broke you huh? Etc”. Like sir im not some Michelin star chef, I didn’t do this on purpose, im just some broke student being paid $16 an hour.
-I feel like there’s a lot of blaming, I felt like I was being blamed a lot for thing not entirely my fault, aka, not dropping some the meat down on Mondays but when there was already a lot of meat cooked but the people on dress was lagging. so I thought it would be better to cook meat later so they would be hotter later.
-My social anxiety is getting worse, I feel anxiety just entering the store to work.
-Overall, I’ve been told constantly that I am not performing up to standards. (I’ve been slow, etc). I’m trying my best, but I don’t know what else can do, I believe for both parties it would be best if I left my position. However, the grilled store are already understaffed, this is why I’m not being let go (yet).
-Btw I’ve been offered a position here even though they haven’t ever met/talked to me before. (I didn’t attend the interview because I read my boss’s message too late). (edited)
2024.05.17 04:22 Wild_Notice_4786 Best Yanagiba Knives
 | “ Like many aspiring yeast bread bakers, I too have been searching for ways to improve my cooking skills. Instead of turning to my regular chef's knife, I sought inspiration in the nameless heroes of my knife collection. Among all the Japanese knives I own, Yanagiba Knives have allowed me to develop new culinary techniques and turn my sushi-making dreams into a reality." submitted by Wild_Notice_4786 to Okingjoy [link] [comments] As always, the key to delicious Japanese cuisine lies in fresh ingredients and proper tools. If you want to create sushi that rivals restaurant quality, investing in a sharp and flawless traditional Japanese knife, especially the Yanagiba Knife, is an absolute necessity. Understanding your tools and their uses is crucial. First, let's learn what Yanagiba Knives are and how they differ from any old regular kitchen knife. Next, we'll explore all the ways Yanagiba Knives can be used in the kitchen. Then, I'll share my recommendation for the best sushi knife. You'll be slicing sashimi in no time. https://preview.redd.it/1g3pg8rucw0d1.jpg?width=6720&format=pjpg&auto=webp&s=8a325161694ef87a97e5f05f0a1cabae0887e375 1. What is a Yanagiba Knife?The Yanagiba knife, originating from the Kansai region of Japan, is one of the most glossy and elegant Japanese knives you can find. The term "Yanagiba" translates to "willow leaf" in Japanese, which perfectly describes the knife's long and narrow blade resembling a willow leaf.The Yanagiba's uniquely slim and elongated blade shape is ideal for smooth and uninterrupted slicing, making it the dream knife for every sushi chef. Without a long knife like the Yanagiba, it would be impossible to elegantly and smoothly slice through raw fish from top to bottom. Typically, the blade is only sharpened on one side, which is why it is also referred to as a single bevel knife. The Yanagiba's single bevel blade ensures precise cuts, fluid movements, and clean slices every time. If you are looking to achieve the perfect sushi slice or simply appreciate the artistry behind Japanese knives, the Yanagiba knife is a must-have. Its glossy and elegant design, coupled with its exceptional slicing capabilities, make it a prized possession for any chef or culinary enthusiast. 2. What is a Yanagiba Knife Used For?When it comes to slicing sushi, the Yanagiba knife, also known as a sashimi knife, is the ultimate tool. Its long, thin blade is specifically designed for creating thin slices of raw fish, making it ideal for both sashimi and nigiri sushi. For those unfamiliar with sushi, sashimi refers to thinly sliced raw fish, while nigiri consists of a layer of rice topped with a piece of raw fish.Japanese sushi chefs unanimously agree that the Yanagiba knife is essential for preserving the flavor and texture of raw fish. You will find this type of knife in the best sushi kitchens as well as in the homes of sushi enthusiasts like myself. However, this versatile knife can also be used for cutting large cuts of festive meat, such as roast beef or ham, skinning fish caught for daily consumption, or slicing certain types of meat sauce into thin strips. With the growing popularity of Yanagiba knives in the Western world, they are increasingly being used to cut foods like pork tenderloin, steak, and poultry. If you desire paper-thin, clean-cut slices, the Yanagiba can be used to cut almost anything. Furthermore, these knives are incredibly delicate and sharp, allowing you to even debone or cut through a whole chicken with precision when necessary. 3. How to Use a YanagibaWhen utilizing a Yanagiba (or Yanagi) knife, it is crucial to exercise caution. These Japanese blades possess exceptional sharpness and possess the ability to effortlessly slice through any variety of fish, provided they are properly maintained and sharpened using the appropriate whetstone.To achieve a precise slice with a Yanagiba, employ a smooth and continuous motion, as a sushi chef would when cutting through tuna or salmon. This guarantees a confident and clean cut that will not leave your raw fish fillet in disarray. Unlike a paring knife, a Yanagiba is not designed for dicing. Slicing is the primary objective. Firmly grasp the handle with the sharp stainless steel blade facing downwards, and exercise extra care with your fingers while utilizing this knife. Execute a single fluid motion from tip to end, bearing in mind that the slender blade facilitates an effortless one-motion chop. If you are slicing something other than sushi, you will have a bit more leeway to work with. 4. Recommendations for the Best YanagibaWhether you are a fan of sushi or not, having a Yanagiba knife (also known as a Yanagi knife) in your kitchen collection is essential. Slightly thicker than a Sujihiki knife, it is the ideal tool for slicing sashimi, serving as a graceful and reliable kitchen utensil. With its long sleek blade, this knife brings prestige to your culinary domain. The slim and elegant design of its willow-like blade is both visually appealing and daunting to those who lack confidence in their knife skills, yet it proves to be the perfect companion for those who are skilled in the art of slicing.Yanagiba Slicer 11” Okingjoy https://preview.redd.it/el7dybnscw0d1.jpg?width=950&format=pjpg&auto=webp&s=7221f78e22eb8924679b287ecf761574d18d1d1a Look no further than this impressive knife if you desire style and a sashimi slayer. Crafted from Japanese high-carbon VG10 steel, this Yanagiba knife is the ultimate choice. The knife's exceptional quality is due to its three main grinds, each of which contributes to its superiority, making it ideal for sashimi. It minimizes drag and provides a smoother surface, reducing the risk of tearing or pulling. This Japanese steel is of the highest quality, thanks to cryogenic tempering with liquid nitrogen. As a result, the knife retains its flexibility while becoming sharper and stronger. This Yanagiba knife stands out as the most attractive among all those I have seen. Its hot-forged pattern and chic handle have the power to elevate even the most lackluster of kitchens when you unveil this culinary tool. 5. Frequently Asked QuestionsWhat is the purpose of a Yanagiba knife?The Yanagiba knife has traditionally been used by Japanese chefs for slicing sashimi and other types of food. However, it is now commonly used for slicing various proteins such as pork, chicken, and steak. What is the typical size of a Yanagiba? Yanagiba knives can vary in size, with blade lengths ranging from 8” to 14”. However, the most common sizes are usually between 9.5-11”. The size of the knife depends on the chef's personal preferences, but I personally prefer a slightly smaller blade. Is a Yanagiba knife necessary? Absolutely. Even if you don't regularly consume sushi, this knife is more versatile than it may seem. Owning different styles of knives or a high-quality knife set allows for more experimentation in the kitchen. So, whether you plan on becoming a sushi chef or not, I highly recommend adding one of these beautiful Japanese knives to your collection. |
2024.05.16 18:50 CampingWorld What Are the Best Super C RVs?
When introducing the main types of motorhomes, we typically stick to the common Class A, B, and C categories. But there are two important motorhome types that some might call ‘tweeners’ – the Class B+ and the Super C RV.
While Class B+ RVs are designed to provide more luxury than your standard class B camper van, the best super C RVs are designed for more rugged, off-road use than a standard class C motorhome. Let’s learn more about Super C RVs and some of the top-selling models you can find at Camping World dealerships nationwide.
Many Super C RVs also boast more powerful diesel engines, allowing them to tow heavier loads than an average Class C motorhome. Still, the significant identifying feature shared by Class C and Super C RVs is the cabover bunk area above the driver’s cockpit.
The exterior is equipped with a TV mount under the armless patio awning, which dramatically reduces the chances of bumping your head as you’re moving about outside your RV. The cabover mattress measures 50” x 80” for a comfortable secondary sleeping area, and the booth dinette can be upgraded to a tri-fold sofa or theater seating, depending on your preference.
Find a Dynamax Isata Super C near you.
Of the Super C RVs on our list, the Jayco Seneca Prestige 37L boasts the highest sleeping capacity. As Chris says in the video, it’s full of luxury amenities like solid surface countertops with an undermount, stainless steel sink in the kitchen, a 50” LED TV, and a 40” electric fireplace below the entertainment center.
The overhead bunk above the cockpit boasts an impressive 750-pound weight capacity, and the included cargo net can handle up to 300 pounds if you use that area for gear storage. The JAYCOMMAND® control center powered by Firefly helps you control all the RV's interior systems from the control panel or directly from your smartphone using the mobile app.
Outside, the Seneca Prestige boasts a hitch receiver with a 12,000-pound capacity. It also has features like a water filtration system and a Thetford macerator system that would be pricey add-ons for many motorhomes. With slide-out toppers above all the slide-outs and the industry’s largest travel-view window in the entrance door, Jayco has thought of it all with this prestigious Super C RV.
Explore new and used Jayco Seneca motorhomes.
It also creates extra floorplan space for a sizeable bathroom with a 32” x 32” corner shower, a mirrored vanity, and plenty of storage for linens and bathroom essentials. The bedroom features a second slide-out that houses the 60” x 75” queen bed that’s laid out opposite a massive closet and dresser.
The exterior features a powered patio awning, an exterior 32” TV with a built-in, Bluetooth-enabled sound bar, an exterior shower and LP connection, and a 100-watt solar charging system with a power controller. This 50-amp coach also comes standard with the Winegard® Connect Wi-Fi Extender +4G and a rooftop satellite mounting backer.
Check the price of Thor Magnitude motorhomes in your region.
You can expand your destination selection with this Super C, as it’s equipped with an Onan 8,000-watt diesel generator that’ll keep your electrical systems running as long as you keep diesel fuel in the tank. Plus, its better optional upgrades include solar prep and three 200-watt solar panels with a 30-amp charge controller.
This 50-amp Super C RV also boasts plenty of holding tank capacity for boondocking trips, but the interior makes you feel like you’re glamping no matter the destination. A 20-cubic-foot refrigerator is one of the largest in the industry, and the residential microwave with an air fryer makes reheating camp meals as simple as the touch of a button.
Discover Tiffin Allegro Bay Super C RVs nationwide.
Inside that beefy package, Thor equipped the RS36 with all the features you need for comfortable easy navigation. That includes safety features like lane departure warning and pre-collision assist, comfort amenities like adjustable pedals and heated remote exterior mirrors, and an entertainment system with an 8” color LCD touchscreen and voice-command recognition.
To keep you comfortable and keep your systems running throughout the camping season, this 50-amp coach is built with dual 13,500-BTU air conditioning units, a 100-watt solar charging system with charge controller, and a 6,000-watt Onan diesel generator with automatic generator start to keep your appliances powered when camping off-grid.
Check the price of Thor Magnitude motorhomes in your region.
submitted by CampingWorld to campingworld [link] [comments]
While Class B+ RVs are designed to provide more luxury than your standard class B camper van, the best super C RVs are designed for more rugged, off-road use than a standard class C motorhome. Let’s learn more about Super C RVs and some of the top-selling models you can find at Camping World dealerships nationwide.
What is a Super C RV?
A Super C RV is essentially a heavier-duty upgrade to a standard Class C motorhome. Most Super C motorhomes are built on a larger, heavier truck chassis, such as the RAM® 5500 SLT, the Freightliner® S2RV, and the Ford® F-550 Chassis.Many Super C RVs also boast more powerful diesel engines, allowing them to tow heavier loads than an average Class C motorhome. Still, the significant identifying feature shared by Class C and Super C RVs is the cabover bunk area above the driver’s cockpit.
What are the Pros and Cons of Super C RVs?
Here are some of the most important advantages and disadvantages of Super C RVs, as compared to other motorhomes:Pros
- Towing Capacity. Larger diesel engines and beefed-up towing packages allow you to tow heavier loads.
- Interior Living Space. A larger, heavy-duty chassis allows for bigger builds with more spacious floorplans.
- Holding Tank Capacities. Larger fresh, gray, and black water holding tanks allow you to camp longer between dump station visits.
- Extended Wheelbase. A wider wheelbase provides more stability and security when navigating this RV through various road conditions.
- Exterior Storage. Massive basement compartments provide ample room for grills, camping chairs, pop-up shelters, and more.
- Suspension. Upgraded suspension for a smoother, more comfortable ride and an improved ability to handle unmaintained roads. Learn more about RV suspension.
- Engine Maintenance. The engine is located under the hood in the front, providing easier access for mechanics than what’s required in Class A diesel motorhomes.
Cons
- Maneuverability. Larger RVs require more care and precision from the open highway to entering gas stations and parking lots. Still, most Super C RVs fall under the 26,000-pound limit, meaning you don’t need a special license to drive them.
- Fuel Efficiency. On average, this RV type gets less than 10 miles per gallon. This is closer to what you’ll get with most Class A diesel RVs but less than you’d get with a compact Class B RV.
- Price Point: Super C RVs start at a higher price point than standard Class C motorhomes, making them a more direct comparison with Class A diesel pushers.
Camping World’s Best Super C RVs
These are four of the top-selling Super C motorhomes you’ll find on Camping World lots:Dynamax Isata 5 28SS with Xplorer Package
Powered by a Cummins 6.7L I6 turbo diesel engine, the Dynamax Isata 5 28SS boasts a 10,000-pound towing capacity for towing a larger toad or even a boat like the Nepallo. With a Quad-View camera system, you’ll have views from the hitch, the top of the rear wall, and on both sides for easy maneuvering in and out of campsites.The exterior is equipped with a TV mount under the armless patio awning, which dramatically reduces the chances of bumping your head as you’re moving about outside your RV. The cabover mattress measures 50” x 80” for a comfortable secondary sleeping area, and the booth dinette can be upgraded to a tri-fold sofa or theater seating, depending on your preference.
Find a Dynamax Isata Super C near you.
RV Specs
- Length: 31’2”
- Chassis: Ram® 5500 SLT Chassis - Factory 4-Wheel Drive
- Sleeping Capacity: Up to 4
- Freshwater Capacity: 78 gallons
- Waste Water Capacity: 45 (gray) and 45 (black) gallons
Jayco Seneca Prestige 37L
https://youtu.be/kGFppR4bQDUOf the Super C RVs on our list, the Jayco Seneca Prestige 37L boasts the highest sleeping capacity. As Chris says in the video, it’s full of luxury amenities like solid surface countertops with an undermount, stainless steel sink in the kitchen, a 50” LED TV, and a 40” electric fireplace below the entertainment center.
The overhead bunk above the cockpit boasts an impressive 750-pound weight capacity, and the included cargo net can handle up to 300 pounds if you use that area for gear storage. The JAYCOMMAND® control center powered by Firefly helps you control all the RV's interior systems from the control panel or directly from your smartphone using the mobile app.
Outside, the Seneca Prestige boasts a hitch receiver with a 12,000-pound capacity. It also has features like a water filtration system and a Thetford macerator system that would be pricey add-ons for many motorhomes. With slide-out toppers above all the slide-outs and the industry’s largest travel-view window in the entrance door, Jayco has thought of it all with this prestigious Super C RV.
Explore new and used Jayco Seneca motorhomes.
RV Specs
- Length: 39’4”
- Chassis: Freightliner® S2RV Chassis
- Sleeping Capacity: Up to 9
- Freshwater Capacity: 72 gallons
- Waste Water Capacity: 81 (gray) and 50 (black) gallons
Thor Motor Coach Magnitude XG32
Ideal for couples or small families, the Thor Magnitude XG32 boasts a nearly full-length slide-out on the driver’s side. This dramatically increases the floor space between the theater seating on the passenger side and the dinette and kitchen on the off-camp side.It also creates extra floorplan space for a sizeable bathroom with a 32” x 32” corner shower, a mirrored vanity, and plenty of storage for linens and bathroom essentials. The bedroom features a second slide-out that houses the 60” x 75” queen bed that’s laid out opposite a massive closet and dresser.
The exterior features a powered patio awning, an exterior 32” TV with a built-in, Bluetooth-enabled sound bar, an exterior shower and LP connection, and a 100-watt solar charging system with a power controller. This 50-amp coach also comes standard with the Winegard® Connect Wi-Fi Extender +4G and a rooftop satellite mounting backer.
Check the price of Thor Magnitude motorhomes in your region.
RV Specs
- Length: 33’8”
- Chassis: Ford® F-550 Chassis
- Sleeping Capacity: Up to 4
- Freshwater Capacity: 75 gallons
- Waste Water Capacity: 47 (gray) and 40 (black) gallons
Tiffin Allegro Bay 38AB
Tiffin’s Allegro Bay 38AB is one of three floorplans offered in this Super C model. The 38AB sleeps up to six, making it ideal for families traveling with kids and their friends. Because every adventure starts with the journey to your destination, the Allegro Bay is powered by a Cummins® Quiet B6.7 360-HP diesel engine with a six-speed Allison transmission.You can expand your destination selection with this Super C, as it’s equipped with an Onan 8,000-watt diesel generator that’ll keep your electrical systems running as long as you keep diesel fuel in the tank. Plus, its better optional upgrades include solar prep and three 200-watt solar panels with a 30-amp charge controller.
This 50-amp Super C RV also boasts plenty of holding tank capacity for boondocking trips, but the interior makes you feel like you’re glamping no matter the destination. A 20-cubic-foot refrigerator is one of the largest in the industry, and the residential microwave with an air fryer makes reheating camp meals as simple as the touch of a button.
Discover Tiffin Allegro Bay Super C RVs nationwide.
RV Specs
- Length: 39’4”
- Chassis: Freightliner® S2RV Chassis
- Sleeping Capacity: Up to 6
- Freshwater Capacity: 150 gallons
- Waste Water Capacity: 70 (gray) and 45 (black) gallons
Thor Motor Coach Magnitude RS36
The Thor Magnitude RS36 is another 4x4 Super C RV with a 6.7L Power Stroke Turbo Diesel engine that delivers up to 12,000 pounds of towing capacity. Even if you don’t tow, that powerful engine won’t have any trouble with this RV’s heavy-duty construction, which features a welded tubular steel floor, a welded tubular aluminum roof and sidewall cage construction, and Vacu-bond laminated roof, walls, and floor.Inside that beefy package, Thor equipped the RS36 with all the features you need for comfortable easy navigation. That includes safety features like lane departure warning and pre-collision assist, comfort amenities like adjustable pedals and heated remote exterior mirrors, and an entertainment system with an 8” color LCD touchscreen and voice-command recognition.
To keep you comfortable and keep your systems running throughout the camping season, this 50-amp coach is built with dual 13,500-BTU air conditioning units, a 100-watt solar charging system with charge controller, and a 6,000-watt Onan diesel generator with automatic generator start to keep your appliances powered when camping off-grid.
Check the price of Thor Magnitude motorhomes in your region.
RV Specs
- Length: 37’8”
- Chassis: Ford® F-600 Chassis
- Sleeping Capacity: Up to 6
- Freshwater Capacity: 75 gallons
- Waste Water Capacity: 40 (gray) and 40 (black) gallons
- Camping World’s Guide to Luxury RVs
- 2022 Luxury Fifth Wheels
- Four Class B+ RVs That Goldilocks Would Love
2024.05.16 17:25 Euphoric_Extent_4979 How do I [36M] communicate to my wife [31M] that her relationship with her brother [30M] is damaging our marriage, and my career?
Before I dive in, know that I love my wife and I want to fix this. I’m posting in RelationshipAdvice for a reason. It will be a lot, but please don’t read it like an AITA post and pass judgment. I need some honest advice, and I’m miles away from my real-life support network.
The TL; DR is that my wife has (re)developed a bunch of conversational habits from hanging out with her brother. These habits leave me feeling excluded, stressed, and are messing with my work. Trying to address them has opened a whole can of worms, mainly that my wife hates my entire problem-solving style.
I’m keeping details vague in case she stumbles upon this post. Please, if you think my story doesn’t add up, or you think you know where I am and want to offer real estate advice or whatever, keep it to yourself.
We got hitched and moved in together right before before Covid hit. Started off great, but after six months of lockdowns and masks, we realized we could live anywhere in the country without paying through the nose for coastal housing. For context: I work in tech, and my wife is a performer. We met in a bar, and honestly, Covid was the wake-up call that my career hadn’t lived up to my potential, probably due to alcohol. So I accepted the reality that maybe my career isn’t going where I hoped, and isn’t likely to – and instead of chasing after it, we should downsize our expenses. I counted my blessings for having a wonderful wife instead.
I negotiated permanent remote work. We aimed to move to the low-cost state she grew up in. Her brother, who I like way more than my own family, hooked us up with a place to rent near his house. Bigger than we needed, but I was okay with it because it had space for a home office. We boxed up our lives into a truck and moved.
Here’s where it gets complicated. My wife has always been talkative, and she can be pretty dang loud. Not sure how much of this I didn’t fully realize before. When we were dating, we only saw each other a couple of days a week, and in our first place together, we never had visitors thanks to the pandemic. But when she's with her brother, she talks like she's trying to command a room full of first-graders. She also doesn’t adjust her volume when she’s close to me. I have tinnitus, and she has literally made my ears ring by talking while leaning on me
Next up. I feel like a jerk saying this, given what I know about the word ‘shrill’, but hear me out. If the two of us are in the same room, she’ll use a tone of voice that seems intended to be impossible to ignore.
Third, if I try to join the conversation, my wife will interrupt me and steamroll right over me. Part of this is because she has a strange conversational rhythm where she seems to be done talking but then BAM! She jumps back in at an even higher volume, after the pause. So if you think it’s your turn to speak, you get interrupted. She does this even when no one else is talking. She will interrupt me to finish my sentences, nearly always incorrectly. She will interrupt me to tell me I’m wrong about something, ruining my flow. She will interrupt me to take over telling a story, telling it worse by missing key facts and rambling at higher speed.
Fourth, she doesn't seem to organize her thoughts before speaking. At all. Couple with what I just mentioned, you've got her cutting off anyone who dares to chime in until she's “talked out” the subject with everything she can think of. By then, everyone else is bored and over being interrupted when they try to jump in. So, the topic just fizzles out, and she covers that up with nervous laughter.
Fifth, if I try to ask questions to follow along, she gets mad that I’m interrupting her or ruining her flow. So I’ve given up on questions. If I lose track, I either catch up or I don’t. I can’t zone out because of her volume and tone.
Sixth, after she’s been around her brother, she maintains this kind of conversational energy when it’s just us. Her brother can be just as loud, and raises his voice and talks over her right back in the moment. But when we’re in any group that does not include my wife, he’s back to an energy I can converse with. She does not switch back, not unless she hasn’t seen him for at least a week.
Seventh, their parents’ first language isn’t English, and they immediately switch to it as soon as I leave the room. If you know the language I mean, it makes every conversation sound like a fight. I figure, if they’re not including me anyway, why talk in English while I’m around? Why can’t I just leave you guys to talk? No, because then my wife gets mad that I’m a bad host, that I “hate” her brother, or calls me a “rude teenager”.
Eighth, 90% of their what they talk about are their opinions, mostly of family members, reality TV, or random AITA stuff. They just keep regurgitating the same views about people, social issues, capitalism, America, over and over. When I do get to throw in my two cents, they often react with anger. It feels like a low-effort bonding activity: like we’re constantly reaffirming the group values – and verbally punishing transgression – rather than discuss anything new. Her brother isn’t like this away from her.
However I slice this, it’s incongruent. If they want me involved by speaking English, why not let me chime in? If they think they're entertaining me, why not make sure I'm following? And if I'm supposed to zone out, why use a tone and volume that's impossible to ignore?
The impression I get is that my wife thinks my role is to be her passive audience, plain and simple.
There’s more about my job, but first, how I’ve failed to address this so far.
First, the loudness. According to both of them ‘that’s just the way we are,’ so it ain’t changing.
I haven’t addressed the tone, I can’t figure out how to without starting a fight.
Interruptions. My wife has had four levels of reactions when I have brought this up. First, she straight-up ignores it. Second, she acknowledges it, but with an eye roll like I'm just being petty. Third is to get mad, call me an asshole, or accuse me of silencing her. Fourth, she blows up and yells all kinds of crap (“you’re evil,” “you just hate my brother,” and incongruently, “you two are douche-bros together”), which after she’ll say she didn’t mean. She’ll then start crying about losing me, or even making her brother hate her. She’ll make me swear to keep reminding her. But in the moment, when she’s not upset, she’s back to eye rolling.
Rambling. My wife’s response is that I do the exact same thing, and that when I do it, it’s extremely boring. What she means is that if I’m excited by or trying to explain anything technical, she tunes out as soon as she hears a word she doesn’t understand, and stares right through my head until I stop talking. Apparently, this is ‘polite’. Asking questions, saying I'm not interested? Just rude.
How she changes her behavior around her brother. Raising it makes her mad. She has straight-up told me, “I will always pick my brother over you.” In her more honest moments, she’s admitted the thought of me developing a beef with her brother is one of her worst nightmares, so her anger is really for of that outcome, directed at me. She gets that this is counterproductive, sometimes. But this conversation is tough.
Switching in English. They forget this and slip back to ‘politeness’ rules. I have to be careful how I word ‘I have no interest in this conversation’ or ‘You don’t need to talk in English’ or they both say I’m rude and get mad.
My wife has also said she hates the way I solve relationship problems, calling it ‘patronizing hippy crap’. For instance, I ask people what their goal is in saying or doing certain thing (“What’s your intention in talking so loud?”). This immediately makes my wife mad, like she thinks I’m playing sociology professor and using brains to outsmart her. Thing is, she will say a LOT of things she doesn’t mean in an argument, and I tend to take things literally, so I need to check that she doesn’t actually mean “You’re evil”, otherwise the argument escalates for other reasons.
I feel like she retaliates for feeling like I’m trying to impose some kind of intellectual superiority over her by trying to impose some kind of “social intelligence” superiority over me. “Of course people don’t mean everything they say in fucking arguments, are you retarded?”. She’ll misinterpret what I’m saying in a way that implies I’m real dumb, then moves the conversation on before I can defend myself. All of which is exacerbated by how her habits push me out of the conversation.
Onto work problems. My job requires two things from me: hard problem-solving which needs long periods of uninterrupted focus, and rapid incident response. Being interrupted/talked to while I’m deep in work disrupts both of those. Neither my wife nor her brother (who’s a contractor) stick to regular office hours, and they both like to knock back a few during the day. Now, I have no issue with that, but I do have a problem when he comes over, starts drinking with my wife, they have loud conversations which I can hear from my office. Often from one room to another.
My wife doesn’t appreciate me complaining about this since she “should be free to enjoy her own home” and I “can easily get another job.” I’ve tried explaining to her that no, I can’t easily get a job that pays the same in this state. Either I’d have to hunt for increasingly scarce remote work, or we’d need to suck up downsizing and potentially moving away from her brother. She refuses to entertain any of this.
Things have improved slightly since I started composing this post, but only after a chaotic incident. She stormed into my office to look for something, mid-argument with her brother. In frustration, I took off for a drive to clear my head. Of course, there was an incident while I was out, I missed the notification, and got written up for it.
I’ve tried talking to her brother one-on-one. He’s a realist. Rent a private office, and get ourselves into couples therapy. My objection is straightforward: the cost of commuting, office rent, couples therapy (no cheaper here, lower quality by all accounts), on top of our current expenses, exceed what we were paying before we moved. All this because my wife won't adjust her behavior to accommodate my needs, or respect my job.
They often invite me to drink with them during lunch and sometimes suggest blowing off the rest of the day. Despite my repeated refusals, they persist, considering it polite. I find it rude and disrespectful to keep pushing. They've even labeled me as "boring”. But what really grinds my gears is when they invite me out and I decline, they think they've got a right to grill me about why. A few times, when I've had enough of their pestering, I’ll state my position more firmly, and then they’ll get real mad that I’m being “judgmental”, and think I’m better than them. So now if they invite me anywhere, I just shut it down with a simple "no" and zero explanation. Which bugs them, but at least it keeps the peace.
There are a ton of other emergent/secondary annoyances I could get into, but let's cap it at three.
One, since I’ve said they’re both being hypocritical about me being ‘judgmental’ (even though I wasn’t) in refusing to join their plans, when the majority of their conversations are judging other people: it has become a game to them to point out every time they think I’m a hypocrite. I answered my wife from another room once. She brings it up as my ‘hypocrisy’ whenever I mention she’s yelling to her brother in another room, and she’s right next to me.
I think it’s different: her yelling in the house upsets me, but my ‘hypocrisy’, she enjoys that. We aren’t trading vices. If I realize I’m upsetting my wife, I stop doing whatever it is that’s upsetting her. She seems to be telling me that she doesn’t care to adjust her behavior to stop upsetting me. And that the real problem is that I keep talking about it, rather than just quietly suffering through it.
Two I've likely developed obnoxious habits just to maintain some space in conversations with my wife, such as speaking louder to overcome interruptions.
Three, my wife will talk to me at any time, without paying any attention to what I’m doing or even whether I’m wearing noise-cancelling headphones. She’ll interrupt me whilst I’m holding a mop, vacuum, trash bag to remind me to mop, vacuum, or take out the trash. She’ll interrupt me while I’m tackling a chore to give me instructions. I don't understand them, she'll take over, do it the exact same way I was, then huff about it. She’ll interrupt me whilst I’m getting ready to remind me to take my wallet, throwing off my train of thought and making me forget what I was looking for. Which I’ll then forget. She’ll interrupt me while driving, for random observations (‘look, a cute dog!’) no matter how many times I tell her it’s dangerous.
It’s hard to explain how much more restrictive this makes my life feel. I avoid tasks that will take over 20 minutes unless my wife is out. My wife and brother both mock me for traits (lousy memory, lack of focus, disorganization) which they exacerbate with their behavior.
When my wife is away from her brother, she returns to her usual self, the woman I fell for.
My gut tells me her family has a toxic way of communicating (the rest of her family are borderline abusive), and she learnt to tone down of those tendencies while away from them. She is more at ease with that way of speaking with her brother, and she falls back to it with him – and is trying to force me to adapt to it. There’s probably a side order of some history of feeling sidelined in male-dominated groups, so she’s acting out on that trauma and making sure out-talks us both. She’s got zero patience for boredom, which is why she butts in and won’t take extra time to make sure I understand – and why she thinks my ‘long rants’ are way longer and more boring than hers.
Her view is that conversations are boring unless people are excited, and excited people interrupt and talk over each other constantly. I hate that, because a conversation just feels like a constant fight to participate. It’s draining and I’d rather not socialize at all.
She describes the way I’d rather talk – back and forth – as “pompous, like you think you’re a king who can’t be interrupted”.
I don’t have a support system here since everyone I know here is through them, and everyone back home still believes I successfully rode off into the sunset. So, Reddit, how do I better communicate my needs to my wife? Both to not lose my job, and to enjoy conversations with her?
submitted by Euphoric_Extent_4979 to relationship_advice [link] [comments]
The TL; DR is that my wife has (re)developed a bunch of conversational habits from hanging out with her brother. These habits leave me feeling excluded, stressed, and are messing with my work. Trying to address them has opened a whole can of worms, mainly that my wife hates my entire problem-solving style.
I’m keeping details vague in case she stumbles upon this post. Please, if you think my story doesn’t add up, or you think you know where I am and want to offer real estate advice or whatever, keep it to yourself.
We got hitched and moved in together right before before Covid hit. Started off great, but after six months of lockdowns and masks, we realized we could live anywhere in the country without paying through the nose for coastal housing. For context: I work in tech, and my wife is a performer. We met in a bar, and honestly, Covid was the wake-up call that my career hadn’t lived up to my potential, probably due to alcohol. So I accepted the reality that maybe my career isn’t going where I hoped, and isn’t likely to – and instead of chasing after it, we should downsize our expenses. I counted my blessings for having a wonderful wife instead.
I negotiated permanent remote work. We aimed to move to the low-cost state she grew up in. Her brother, who I like way more than my own family, hooked us up with a place to rent near his house. Bigger than we needed, but I was okay with it because it had space for a home office. We boxed up our lives into a truck and moved.
Here’s where it gets complicated. My wife has always been talkative, and she can be pretty dang loud. Not sure how much of this I didn’t fully realize before. When we were dating, we only saw each other a couple of days a week, and in our first place together, we never had visitors thanks to the pandemic. But when she's with her brother, she talks like she's trying to command a room full of first-graders. She also doesn’t adjust her volume when she’s close to me. I have tinnitus, and she has literally made my ears ring by talking while leaning on me
Next up. I feel like a jerk saying this, given what I know about the word ‘shrill’, but hear me out. If the two of us are in the same room, she’ll use a tone of voice that seems intended to be impossible to ignore.
Third, if I try to join the conversation, my wife will interrupt me and steamroll right over me. Part of this is because she has a strange conversational rhythm where she seems to be done talking but then BAM! She jumps back in at an even higher volume, after the pause. So if you think it’s your turn to speak, you get interrupted. She does this even when no one else is talking. She will interrupt me to finish my sentences, nearly always incorrectly. She will interrupt me to tell me I’m wrong about something, ruining my flow. She will interrupt me to take over telling a story, telling it worse by missing key facts and rambling at higher speed.
Fourth, she doesn't seem to organize her thoughts before speaking. At all. Couple with what I just mentioned, you've got her cutting off anyone who dares to chime in until she's “talked out” the subject with everything she can think of. By then, everyone else is bored and over being interrupted when they try to jump in. So, the topic just fizzles out, and she covers that up with nervous laughter.
Fifth, if I try to ask questions to follow along, she gets mad that I’m interrupting her or ruining her flow. So I’ve given up on questions. If I lose track, I either catch up or I don’t. I can’t zone out because of her volume and tone.
Sixth, after she’s been around her brother, she maintains this kind of conversational energy when it’s just us. Her brother can be just as loud, and raises his voice and talks over her right back in the moment. But when we’re in any group that does not include my wife, he’s back to an energy I can converse with. She does not switch back, not unless she hasn’t seen him for at least a week.
Seventh, their parents’ first language isn’t English, and they immediately switch to it as soon as I leave the room. If you know the language I mean, it makes every conversation sound like a fight. I figure, if they’re not including me anyway, why talk in English while I’m around? Why can’t I just leave you guys to talk? No, because then my wife gets mad that I’m a bad host, that I “hate” her brother, or calls me a “rude teenager”.
Eighth, 90% of their what they talk about are their opinions, mostly of family members, reality TV, or random AITA stuff. They just keep regurgitating the same views about people, social issues, capitalism, America, over and over. When I do get to throw in my two cents, they often react with anger. It feels like a low-effort bonding activity: like we’re constantly reaffirming the group values – and verbally punishing transgression – rather than discuss anything new. Her brother isn’t like this away from her.
However I slice this, it’s incongruent. If they want me involved by speaking English, why not let me chime in? If they think they're entertaining me, why not make sure I'm following? And if I'm supposed to zone out, why use a tone and volume that's impossible to ignore?
The impression I get is that my wife thinks my role is to be her passive audience, plain and simple.
There’s more about my job, but first, how I’ve failed to address this so far.
First, the loudness. According to both of them ‘that’s just the way we are,’ so it ain’t changing.
I haven’t addressed the tone, I can’t figure out how to without starting a fight.
Interruptions. My wife has had four levels of reactions when I have brought this up. First, she straight-up ignores it. Second, she acknowledges it, but with an eye roll like I'm just being petty. Third is to get mad, call me an asshole, or accuse me of silencing her. Fourth, she blows up and yells all kinds of crap (“you’re evil,” “you just hate my brother,” and incongruently, “you two are douche-bros together”), which after she’ll say she didn’t mean. She’ll then start crying about losing me, or even making her brother hate her. She’ll make me swear to keep reminding her. But in the moment, when she’s not upset, she’s back to eye rolling.
Rambling. My wife’s response is that I do the exact same thing, and that when I do it, it’s extremely boring. What she means is that if I’m excited by or trying to explain anything technical, she tunes out as soon as she hears a word she doesn’t understand, and stares right through my head until I stop talking. Apparently, this is ‘polite’. Asking questions, saying I'm not interested? Just rude.
How she changes her behavior around her brother. Raising it makes her mad. She has straight-up told me, “I will always pick my brother over you.” In her more honest moments, she’s admitted the thought of me developing a beef with her brother is one of her worst nightmares, so her anger is really for of that outcome, directed at me. She gets that this is counterproductive, sometimes. But this conversation is tough.
Switching in English. They forget this and slip back to ‘politeness’ rules. I have to be careful how I word ‘I have no interest in this conversation’ or ‘You don’t need to talk in English’ or they both say I’m rude and get mad.
My wife has also said she hates the way I solve relationship problems, calling it ‘patronizing hippy crap’. For instance, I ask people what their goal is in saying or doing certain thing (“What’s your intention in talking so loud?”). This immediately makes my wife mad, like she thinks I’m playing sociology professor and using brains to outsmart her. Thing is, she will say a LOT of things she doesn’t mean in an argument, and I tend to take things literally, so I need to check that she doesn’t actually mean “You’re evil”, otherwise the argument escalates for other reasons.
I feel like she retaliates for feeling like I’m trying to impose some kind of intellectual superiority over her by trying to impose some kind of “social intelligence” superiority over me. “Of course people don’t mean everything they say in fucking arguments, are you retarded?”. She’ll misinterpret what I’m saying in a way that implies I’m real dumb, then moves the conversation on before I can defend myself. All of which is exacerbated by how her habits push me out of the conversation.
Onto work problems. My job requires two things from me: hard problem-solving which needs long periods of uninterrupted focus, and rapid incident response. Being interrupted/talked to while I’m deep in work disrupts both of those. Neither my wife nor her brother (who’s a contractor) stick to regular office hours, and they both like to knock back a few during the day. Now, I have no issue with that, but I do have a problem when he comes over, starts drinking with my wife, they have loud conversations which I can hear from my office. Often from one room to another.
My wife doesn’t appreciate me complaining about this since she “should be free to enjoy her own home” and I “can easily get another job.” I’ve tried explaining to her that no, I can’t easily get a job that pays the same in this state. Either I’d have to hunt for increasingly scarce remote work, or we’d need to suck up downsizing and potentially moving away from her brother. She refuses to entertain any of this.
Things have improved slightly since I started composing this post, but only after a chaotic incident. She stormed into my office to look for something, mid-argument with her brother. In frustration, I took off for a drive to clear my head. Of course, there was an incident while I was out, I missed the notification, and got written up for it.
I’ve tried talking to her brother one-on-one. He’s a realist. Rent a private office, and get ourselves into couples therapy. My objection is straightforward: the cost of commuting, office rent, couples therapy (no cheaper here, lower quality by all accounts), on top of our current expenses, exceed what we were paying before we moved. All this because my wife won't adjust her behavior to accommodate my needs, or respect my job.
They often invite me to drink with them during lunch and sometimes suggest blowing off the rest of the day. Despite my repeated refusals, they persist, considering it polite. I find it rude and disrespectful to keep pushing. They've even labeled me as "boring”. But what really grinds my gears is when they invite me out and I decline, they think they've got a right to grill me about why. A few times, when I've had enough of their pestering, I’ll state my position more firmly, and then they’ll get real mad that I’m being “judgmental”, and think I’m better than them. So now if they invite me anywhere, I just shut it down with a simple "no" and zero explanation. Which bugs them, but at least it keeps the peace.
There are a ton of other emergent/secondary annoyances I could get into, but let's cap it at three.
One, since I’ve said they’re both being hypocritical about me being ‘judgmental’ (even though I wasn’t) in refusing to join their plans, when the majority of their conversations are judging other people: it has become a game to them to point out every time they think I’m a hypocrite. I answered my wife from another room once. She brings it up as my ‘hypocrisy’ whenever I mention she’s yelling to her brother in another room, and she’s right next to me.
I think it’s different: her yelling in the house upsets me, but my ‘hypocrisy’, she enjoys that. We aren’t trading vices. If I realize I’m upsetting my wife, I stop doing whatever it is that’s upsetting her. She seems to be telling me that she doesn’t care to adjust her behavior to stop upsetting me. And that the real problem is that I keep talking about it, rather than just quietly suffering through it.
Two I've likely developed obnoxious habits just to maintain some space in conversations with my wife, such as speaking louder to overcome interruptions.
Three, my wife will talk to me at any time, without paying any attention to what I’m doing or even whether I’m wearing noise-cancelling headphones. She’ll interrupt me whilst I’m holding a mop, vacuum, trash bag to remind me to mop, vacuum, or take out the trash. She’ll interrupt me while I’m tackling a chore to give me instructions. I don't understand them, she'll take over, do it the exact same way I was, then huff about it. She’ll interrupt me whilst I’m getting ready to remind me to take my wallet, throwing off my train of thought and making me forget what I was looking for. Which I’ll then forget. She’ll interrupt me while driving, for random observations (‘look, a cute dog!’) no matter how many times I tell her it’s dangerous.
It’s hard to explain how much more restrictive this makes my life feel. I avoid tasks that will take over 20 minutes unless my wife is out. My wife and brother both mock me for traits (lousy memory, lack of focus, disorganization) which they exacerbate with their behavior.
When my wife is away from her brother, she returns to her usual self, the woman I fell for.
My gut tells me her family has a toxic way of communicating (the rest of her family are borderline abusive), and she learnt to tone down of those tendencies while away from them. She is more at ease with that way of speaking with her brother, and she falls back to it with him – and is trying to force me to adapt to it. There’s probably a side order of some history of feeling sidelined in male-dominated groups, so she’s acting out on that trauma and making sure out-talks us both. She’s got zero patience for boredom, which is why she butts in and won’t take extra time to make sure I understand – and why she thinks my ‘long rants’ are way longer and more boring than hers.
Her view is that conversations are boring unless people are excited, and excited people interrupt and talk over each other constantly. I hate that, because a conversation just feels like a constant fight to participate. It’s draining and I’d rather not socialize at all.
She describes the way I’d rather talk – back and forth – as “pompous, like you think you’re a king who can’t be interrupted”.
I don’t have a support system here since everyone I know here is through them, and everyone back home still believes I successfully rode off into the sunset. So, Reddit, how do I better communicate my needs to my wife? Both to not lose my job, and to enjoy conversations with her?
2024.05.16 16:33 clearliquidclearjar TALLAHASSEE WEEKLY EVENTS, 5/16 – 5/22
Y’all, I’m really not sure what’s still around. This list is somewhat edited, but please still make sure to check on all the regular events before you make big plans – I may have missed something.
Events are listed by the day. Events that happen every week appear first, one time stuff after that. If you have anything you’d like people to know about, comment here or message me and I’ll add it in. If you’d like further info about any of the events, look it up! I usually don’t have any extra to add.
Large Scale, Ongoing, and Multi-Day Events
Guided Paddling Outings all around the area: https://www.facebook.com/hsmithoutdoors
Tallahassee Film Society Showings: https://www.tallahasseefilms.com/tickets/
Book Clubs for all tastes: https://www.facebook.com/midtownreadeevents
Live Theater:
submitted by clearliquidclearjar to Tallahassee [link] [comments]
Events are listed by the day. Events that happen every week appear first, one time stuff after that. If you have anything you’d like people to know about, comment here or message me and I’ll add it in. If you’d like further info about any of the events, look it up! I usually don’t have any extra to add.
Large Scale, Ongoing, and Multi-Day Events
Guided Paddling Outings all around the area: https://www.facebook.com/hsmithoutdoors
Tallahassee Film Society Showings: https://www.tallahasseefilms.com/tickets/
Book Clubs for all tastes: https://www.facebook.com/midtownreadeevents
Live Theater:
- Making Light Productions: https://www.makinglightproductions.org/
- Theatre Tallahassee: https://theatretallahassee.org/
- Mickee Faust Club: https://www.mickeefaust.com/
- Monticello Opera House: https://www.monticellooperahouse.org/
- FSU School of Theatre: https://theatre.fsu.edu/productions/
- Young Actors Theatre: https://www.youngactorstheatre.com/
- Quincy Music Theatre: https://quincymusictheatre.com/
- Tallahassee Hispanic Theater: https://tallahasseehispanictheater.wordpress.com/
- Lake Ella Grower's Market: Wednesday and Saturday, 11am-2pm. You can always find organic vendors, and foragers: The Holistic Cannabis Community, Artzi Farms, Hickory Nut Gifts, and others. Including Pita Queen! Farmer's Market Nutrition Program Coupons gladly accepted!
- Tallahassee Downtown Market: Saturdays, 10am-2pm, Park Ave Parks. Vendors display their arts and fine crafts, jewelry, handmade soap, pottery, Fresh from Florida produce, hand-raised beef and pork, fresh baked bread, jams and jellies, and honey. Live music from different local musicians every Saturday.
- Frenchtown Heritage Market: 524 N MLK Jr Blvd. Third Saturday of the month 10am to 2pm. Come grow community and support your local farmers and makers, while you get your groceries for the week! Don’t forget! We match SNAP/EBT, so you DOUBLE your money to go towards locally grown fresh fruits and vegetables! If the guy with the pineapple is there, get it. This is currently only happening on the third Saturday of the month for the next few months while road work is completed.
- Tallahassee Farmers Market: 2904 Kerry Forest Pkwy, Saturdays, 8am to Noon. Come see us at Tallahassee's longest-running farmers market! We are a year-round market, featuring local farms and vendors that provide the best seasonal produce, meats, baked goods, and more. We welcome you and your whole family (leashed pets included) to come out and meet your local farmers! Ample parking is available between our lot and the shopping center lot next door (by Red Elephant). Come early for the best selection.
- The Hub at Feather Oaks: Bingo. 6pm
- Dreamland BBQ: Weekly Open Blues Jam. If you'd like to sing, please bring your own mic. 6pm
- Honest Living Vape: Chess-Master Thursdays . Beginners and experts, join us every Thursday from 6-9 for Chess-Master Thursdays. All ages. Bring your board or play ours! Tournaments coming soon! 6pm
- Lake Tribe: Trivia. 7pm
- Takko Market Square: Bingo Night. 7pm
- The Getaway Grille and Bar: Karaoke with Jared Walker. 7pm
- Amicus Brewing: Trivia. 7pm
- Smitty's Taphouse: Trivia Lab Thursdays. Teams of 6 or fewer players can compete for $30 / $20 / $10 Prizes + The Golden MacGuffin prize table! New format! Interactive smartphone answering for your comfort and safety! 6 Fun Rounds - 42 Total Questions. 7:30pm
- Studio D: Bachata Fever. We always have a bachata workshop at 8 pm before Bachata Fever. We dance afterwards to the sounds of DJ Bacharod. The class is at 8 pm and Bachata Fever will start at 930 pm. Many times people are learning in class and may feel uncomfortable social dancing while they are still learning moves. We have a welcoming environment so stay and have fun and dance with everyone. That is how we learn. 8pm/Class $5/Bachata Fever $5.
- The Sound Bar: Comedy Night. 8pm
- Finnegans Wake: Open Mic. 8:30pm
- Brass Tap in Midtown: Karaoke with DJ Rah. 9pm
- 926: Karaoke. 9pm
- Bird’s: Karaoke with Nathan. 9pm
- Fire Bettys: Slasher Bash. This week we'll be showing: "Zombeavers". Prepare for an evening of horrific hilarity with comedy narration and devilish drinking games!🍻 Hosted by local comedians. 8pm/21+
- Blue Tavern: Seep's Gumbo Nation ft. Shanice Richards. 8pm
- Blue Tavern: Happy Hour with Steve Malono. 5pm
- Lake Tribe Brewing: Flannel Fridays with Live Music. 6pm
- Hobbit West: Friday Night Dart Tournament. Anyone can Enter! Sign ups at 7:30, Darts fly at 8:00/$10 entry fee
- Ouzts Too: Karaoke with DJ Nathan. Best karaoke DJ in town. 8pm
- Just One More: Karaoke with DJ Rah. 9pm-11pm/21+
- 926: The Hot Friday Night Party and Drag Show. 9pm/$5/18+
- The Hub at Feather Oaks: Rachel Hillman. 5:30pm
- Lake Tribe: Ben Wentworth. 5:30pm
- Amicus Brewing: The Tanglers. 6pm
- The Getaway Grille and Bar: One Year Anniversary Celebration Featuring Queen of Hearts Band. 6pm
- Southwood Golf Club: The Rhythm Remedy. 6:30pm
- Goodwood: The Big Bash Havana Nights presented by Brent Hartsfield. The Big Bash is Big Brothers Big Sisters of the Big Bend's signature fundraising gala of the year and directly supports the agency's youth mentoring programs. Guests will enjoy Cuban Cuisine, champagne mojitos, cigars, flights, classic cars, photo opportunities, silent auction vacation packages, LIVE music and dancing, and an exciting LIVE salsa dance performance from 12 community volunteers! The event is a tremendous networking opportunity for Tallahassee's top business professionals, local community leaders and philanthropists to come together to enjoy an evening to celebrate the achievements of Big Brothers Big Sisters. 7pm
- Blue Tavern: Wil Fulkerson Jazz Night. 8pm
- House of Music: Belly Dancing: Journey From The Nile To The Tigris. Habibi, join us on a groovy carpet ride across ancient deserts: Disco Iskandar embarks on a voyage of belly dance, folklore, cinema, and history in a theatrical dance production, JOURNEY FROM THE NILE TO THE TIGRIS. Highlighting the prominence of belly dance in films of the Middle East from the 1940s through the 1970s, we present a live showcase exhibiting dances from Egypt, Turkey, Iraq, and beyond. It goes so much deeper than you think. Hookahs! Swords! Rhinestones, literally everywhere! This cross section of entertainment and education is the culmination of years of obsessive learning, two national tours, and travels to Egypt & Lebanon. JOURNEY FROM THE NILE TO THE TIGRIS is a trip unlike any other-- where the Middle East meets Vegas. This show’s cast is Gabi Corazon, Gia Bee, Liz Azi, Olya Clark, Vania Ojeda, director Veronica Lynn, and special guest star Omaris! 8pm/$15/21+
- The Sound Bar: The Old Schoolers. 8pm
- Vino Beano: Your Scumbag Neighbors. 8pm
- The Bark: Medians, No Yeah, Sleep John B, and Cloud Storage. 8pm
- Brinkley Glen Park: Invasive Plant Removal. Join Master Gardener Volunteers at this weekly invasive plant removal event. This is a great way to learn to ID our invasive plant species and how to remove them. We recommend wearing long pants and sleeves, closed-toed shoes, gloves, a hat and mosquito spray. Bring gardening tools such as hand clippers, loppers, trowels, etc. if you have them. We are removing coral ardisia bushes and berries, nandina, tung trees, Tradescantia flumenensis, cat's claw vine, winged yam, Japanese climbing fern, skunkvine and more. Directions: The best way to get there is to take Meridian Rd to Waverly Rd, go to the next intersection and turn left onto Abbotsford Way, then turn left at the next road called Woodside Dr. At the stop sign turn left onto Lothian. Lothian ends in a cul-de-sac and there is a sign that says Brinkley Glen Park. 8:30am-11:30am
- Gamescape: Saturday Gaming. Gamescape has relocated from Railroad Square to the Huntington Oaks Plaza (Suite 302, next to the Library) at N Monroe St and Fred George Rd. Open gaming tables are available. Noon-6pm
- Duke’s and Dottie’s: Line Dancing Plus Lessons. 7pm/21+
- Bird’s Oyster Shack: Laughterday Night Fever. * Join us every Saturday at Bird's Aphrodisiac Oyster Shack for a free comedy show!* 8:30pm
- 926: Latin Night. Dance to the irresistible beats of Zeus and prepare to be dazzled by a spectacular drag show at midnight. It's more than a party, it's an experience. 9:30pm/$10 21+, $15 under 21
- Crawfordville: Big Bend Biodiversity Tour. See why our area is so ecologically incredible! Get up close and personal with creatures and plants galore. Join expert guide and outdoor educator, Ryan Means for this limited opportunity to tour the Apalachicola Lowlands Preserve. The day-long trip stops at points along the way to the privately-owned preserve nestled deep in the Apalachicola National Forest near Sumatra, FL. Explore the longleaf pine ecosystem, pitcher plant bogs, ephemeral wetlands, and blackwater streams - home to some threatened and endangered species. Learn what makes the Florida Panhandle one of the five richest biodiversity hotspots in North America. Perfect tour for photographers, outdoor enthusiasts and ecologists. $75 tour fee includes round-trip transportation (from 46 Kinsey Rd, Crawfordville, FL) , complimentary beverages, and supports efforts to preserve the incredible biodiversity of the Southeastern Coastal Plain. Spaces limited. Register here: https://coastalplains.networkforgood.com/events/71083-big-bend-biodiversity-tour for full details. 8am
- Dreamland BBQ: Rock Type One to None. Let's rock to find a cure for Type 1 Diabetes! The Unicorn Wranglers are back on Saturday, May 18th at Dreamland BBQ in Tallahassee, Florida for the 2024 "Rock One to None" show. This show is benefiting the Juvenile Diabetes Research Fund (JDRF) and will feature musical guests Midnight Caravan, Fallen Timber, and the Unicorn Wranglers. The show starts at 4 pm and runs until 7 pm at Dreamland BBQ in Music Alley, and is open to all ages. While the show is free, we encourage all rockers attending to donate to the cause. You can contribute at the show by visiting our donation station or by heading over to our online Unicorn Wranglers team page. Together, as one big mosh pit, we can help cure Type 1 Diabetes. 3pm
- The Hub at Feather Oaks: Ethan Kyllonen. 4pm
- Amicus Brewing: Beza Alford and Rev. Dr. Sheldon Steen. 5pm
- Lake Tribe: Flamingo Party. 6pm
- The Getaway Grille and Bar: Billy Rigsby Band. 6pm
- Vino Beano: Brett & "Dangerous" Dave. 6pm
- Salty Dawg: Hot Mess. 6:30pm
- La Tiendita: Rhys Bennett & the Gringos as Vontade. Join us for an energetic evening filled with the vibrant sounds of Latin music, Brazilian beats, and jazz rhythms. Our local band, Rhys Bennett & the Gringos, will transform into the versatile ensemble Vontade, treating you to a delightful mix of rancheras, bossa nova, and more! Whether you're a seasoned dancer or a newcomer to the dance floor, you're in for a fantastic time at one of Tallahassee's hidden gems. Immerse yourself in a night of cultural fusion and musical celebration that is sure to create lasting memories! 6:30pm
- The Sound Bar: Tillman & Taff. 7pm
- Island Wings: Midnight Caravan. 7pm
- The Bark: Saturnalia, Brass Wizard, Van Season, and Psycho Tropical. 8pm
- Fire Bettys: 80's Video Dance Party. 8pm
- Just One More: One Eyed JAK. 9pm
- Bicycle House: Sunday Ride. Ride at 10:30 AM from Bicycle House. We will ride the Cascades trail to the St Marks trail and down to Wakulla station and return, about 31 miles. Ride speed is 12 to 14 mph, with periodic regroups. Vernon Bailey is the ride leader. Vernon is a new CCC member who’s been biking for 50 years enjoys riding with small groups and weekend touring. 10am
- E Peck Greene Park (Behind the LeRoy Collins Library): Food Not Bombs Free Mealshare. We offer free vegetarian/vegan food, water, coffee, personal care & hygiene products, bus passes, and clothing when we have some available to those in need. Contact foodnotbombstally@gmail.com to find out about getting involved. Noon-2pm
- LeRoy Collins Library: Tallahassee Go Club Meetings. Come play the captivating ancient game of Go, also known as Baduk, with some friendly games and discussions. Beginners welcome. Visit https://www.tallahasseegoclub.com for more information. 1pm
- Gamescape: Pokémon League. Come learn, play, and trade with the Pokémon Trading Card Game and the Pokémon video games! We LOVE seeing new players, so come learn how to play! We play both the Trading Card Game and the Video Game casually and competitively. The store offers lots of different seating arrangements to meet our group's needs, as well as food, drinks, and Pokémon products for purchase. We are also hold regular, officially sanctioned tournaments for Pokémon Trading Card Game and Video Game Competitions! 2-4pm
- The Plant: Open Jam. All instruments, all players welcome. 4pm-9pm
- Pedro’s: Mariachi Clasico. 6pm
- Fermentation Lounge: Open Mic Night Hosted by Conor Churchill. 7pm
- Ology Powermill: Marauders Market. Noon
- The Hub at Feather Oaks: The Barber Bros. 1pm-4pm
- Goodwood: Ice Cream Social. Get ready for a spectacular day of family fun at Goodwood Museum & Gardens! Treat your taste buds to a family fun day of FREE ice cream, FREE crafts for the kids, FREE activities, and more, all on the beautiful Goodwood grounds. Family-friendly musical entertainment will be provided by The Safari Man, who will have everyone tapping their feet and dancing along to his whimsical tunes. 1pm
- Common Ground Books: Contemporary Queer Poetry Book Club: Time is a Mother. This month, we’ll be reading “Time is a Mother” by Ocean Vuong. “In this deeply intimate second poetry collection, Ocean Vuong searches for life among the aftershocks of his mother's death, embodying the paradox of sitting within grief while being determined to survive beyond it. Vivid, brave and propulsive, Vuong's poems contend with personal loss, the meaning of family, and the value of joy in a perennially fractured American spirit. The author of the critically acclaimed poetry collection Night Sky with Exit Wounds, winner of the 2016 Whiting Award, the 2017 T. S. Eliot Prize and a 2019 MacArthur fellow, Vuong writes directly to our humanity without losing sight of the current moment. Bold and prescient, and a testament to tenderness in the face of violence, Time is a Mother is a return and a forging-forth all at once.” 6pm
- Just One More: Bingo. 5pm-6:30pm
- The Getaway Grille and Bar: Margarita Monday, Open-Mic Night hosted by The Saltwater Cowboy. 5:30pm-8pm
- American Legion Hall: Cha Cha - Weekly Lessons. 6:15pm/$5
- Hangar 38: Bingo. 6:45pm
- Vino Beano: Tipsy Trivia. 7pm
- Blue Tavern: Happy Hour. 5pm
- The Getaway Grille: Tuesday Night Bikes and Trikes. 6pm
- Crafty Crab: BOOMIN' Karaoke. 7pm
- Gamescape: Hobby Night. Slay the grey together! Join your fellow gamers and turn your pile of grey miniatures into a battle ready army. Need some painting tips? Feel free to ask at hobby night. You can bring any miniature for any game to paint. 7pm
- Ology Midtown: Jazz Jam Sessions. 7pm
- Island Wings: Trivia. 7pm
- Brass Tap in Midtown: Trivia. 1st Tuesday of the month is General Knowledge with rotating themes the rest of the month. 7pm
- House of Music: Tuesday Trivia & Karaoke. 7pm
- American Legion Hall: Tallahassee Swing Band Tuesday Night Dance. 7:30pm
- Fire Bettys: Comedy Night. 8pm
- Poor Pauls: Trivia. 8pm/21+
- Blue Tavern: Bluesday Tuesday with Bill Ricci. Every Tuesday is Blues Day @ the Blue Tavern and Blues Meets Girl is a Tallahassee favorite. This perfect, intimate venue provides just what you need for both a mid-week break and authentic blues music experience. 8pm/$5
- 4th Quarter: Professor Jim's Tuesday Night Trivia. Popular for a reason! 8pm
- Argonaut Coffee: Trivia Tuesday. 8pm
- The Sound Bar: Karaoke. 8pm
- Fire Betty’s: Open Mic Comedy Night. 8pm/21+
- 926: Tacos and Trivia. 9pm
- Tallahassee Junior Museum: Basic Blacksmith Skills Program. Light your curiosity at our upcoming Basic Blacksmith Skills Program! Join our resident blacksmith, Michael Murphy, as he shares his history of being a Smitty. Participants will be able to keep the fire going, sling a hammer, and throw knives during this two hour lecture program. This is an outdoor event. Must preregister online at tallahasseemuseum.org/events. This program is free for members and regular admission price for non-members. 10am
- Sugar and Spice Tally: Game Night. Join us every Wednesday Night for community game night. Bring your own or use ours! Let me know if you need to reserve space for a large group. Free to attend! 5pm
- Goodwood: Wonderful Wednesday. 6pm/$5
- Level 8 Rooftop Lounge: Trivia. 6pm
- La Florida Coffee & Wine: Trivia Night. 6pm
- The Great Games Library: Open Game Night. 6pm/free
- American Legion Hall: Sue Boyd Country Western and More Dance Class. Session 2 - Beginner 6:30 to 7:45 pm What: East Coast Swing and Waltz. Cost: $8.00 per person. Wear comfortable shoes you can turn in. 7:45 to 8:15 - Practice dance with paid admission. 8:15 to 9:30: Intermediate - 2 Step and WCS. $8.00 per person or $13.00 for both classes. Vaccines are required. Face masks are optional. Changing partners is optional. 6:30pm
- Perry Lynn’s Smokehouse in Quincy: Wed Night Open Mic w/ Steven Ritter and Friends. 6:30pm
- Hangar 38: Trivia. 6:45pm
- Proof: Trivia. 7pm
- Vino Beano: Wine Bingo. 7pm
- Fermentation Lounge: Trivia. 7pm
- Blue Tavern: Wednesday Open Mic with Doc Russell. The open mic night that has run continuously for almost 20 years, once housed at the Warehouse, lives on at the Blue Tavern. Doc Russell continues as the host with the most. Sign up starts at 7:45pm/free to attend
- House of Music: Bar Bingo! Free to Play & Late Night Karaoke. 7pm
- Fire Betty’s: Karaoke! 8pm/21+/free
- Dukes and Dotties: College Night and Line Dancing Lessons. 8pm
- Finnegans Wake: Trivia. 8pm
- The Sound Bar: Open Mic Night. 8pm
- The Bark: Karaoke with DJ Nathan. Best karaoke DJ in town. 9pm
- Peppers: Karaoke. 9pm
- 926: Dragged Out Wednesday. 10pm
2024.05.15 22:11 supernova_85 Low phos ideas for toddler lunches
Hi all, my toddler has high PTH and her GFR is around 40 due to a genetic kidney condition. Her blood phosphorous, potassium, calcium, iron etc are all in normal range but her nephrologist wants to help get the PTH down using low phosphorus diet because we keep having to increase the calcitriol dosage.
I’m going nuts trying to figure out how to feed a picky toddler on the bottom of the growth chart on this diet. We do strictly avoid fast food, sodas, and processed sweets.
I’ve come to realize basically all of her favorite breakfast and lunch foods are higher in phosphorus: quesadilla, grilled cheese, whole milk, dino nuggets, yogurt, eggs (with yolk), salmon, peanut butter. For dinner she eats what we eat like spaghetti, pot pie, broccoli beef etc.
Anybody have quick kid friendly lunch ideas for toddlers? We are usually so busy and it’s really hard not to go for the quick processed foods.
submitted by supernova_85 to kidneydisease [link] [comments]
I’m going nuts trying to figure out how to feed a picky toddler on the bottom of the growth chart on this diet. We do strictly avoid fast food, sodas, and processed sweets.
I’ve come to realize basically all of her favorite breakfast and lunch foods are higher in phosphorus: quesadilla, grilled cheese, whole milk, dino nuggets, yogurt, eggs (with yolk), salmon, peanut butter. For dinner she eats what we eat like spaghetti, pot pie, broccoli beef etc.
Anybody have quick kid friendly lunch ideas for toddlers? We are usually so busy and it’s really hard not to go for the quick processed foods.
2024.05.15 19:26 Sweet-Count2557 Best Brunch in New Braunfels Tx
 | Best Brunch in New Braunfels Tx Are you ready to embark on a mouthwatering journey through the brunch scene in New Braunfels, Texas?Well, buckle up, because we've got the scoop on the best spots in town. From cozy cafes with Southern comfort food to upscale restaurants serving refined New American cuisine, there's something for everyone's taste buds.We'll guide you through the must-try dishes and unique atmospheres that make each place special.So, grab your loved ones and join us for a delightful brunch experience in New Braunfels, Texas.Let's dig in!Key TakeawaysButtermilk Cafe is a charming eatery at the Common Market shopping mall that offers create-your-own omelets and egg-based entrees.Gristmill is a Southern eatery along the Guadalupe River that serves top-quality steaks and Tex-Mex favorites like Guadalupe Chopped Steak.Huisache Grill and Wine Bar is a highly acclaimed American restaurant known for its creative takes on contemporary dishes using regional ingredients.The River House is an upscale American restaurant specializing in Southern favorites and offers a wide selection of fine wines and stylishly presented entrees.Top Brunch Spots in New Braunfels TxWe've heard great things about The Gruene Door, an upscale New American restaurant with indoor and outdoor dining areas, offering yummy, refined New American fare, including pasta entrees, fresh salads, juicy burgers, and flavorful sandwiches. Located in New Braunfels, Texas, this restaurant is known for its fantastic brunch options. Whether you're looking for a leisurely Sunday brunch or a quick midweek bite, The Gruene Door has something for everyone.Their brunch menu features a variety of delicious dishes that are sure to satisfy your cravings. From classic favorites like Chicken Salad on a Croissant to more unique options like Petite Grilled Scottish Salmon, there's no shortage of mouthwatering choices. The Gruene Door takes pride in using fresh ingredients and creating dishes that are both flavorful and visually appealing.The restaurant's inviting atmosphere and attentive staff make for a pleasant dining experience. Whether you choose to dine indoors or enjoy the beautiful outdoor seating area, you're sure to feel comfortable and relaxed. The Gruene Door is the perfect place to gather with friends and family for a memorable brunch in New Braunfels.Must-Try Brunch Restaurants in New Braunfels TxLet's explore the must-try brunch restaurants in New Braunfels, TX, including their unique menus and inviting atmospheres. Here are three top spots to satisfy your brunch cravings:Buttermilk Cafe: This charming eatery, located at the Common Market shopping mall, offers a delightful menu that includes create-your-own omelets, assorted cereals, and egg-based entrees. With its homey setting, comfy furnishings, and touches of greenery, Buttermilk Cafe is the perfect place to enjoy dishes like the Grilled Pork Loin and Eggs or the indulgent French Toast with fresh strawberries and powdered sugar.Gristmill: Situated along the Guadalupe River, Gristmill is a Southern eatery that boasts a rustic-chic interior and a beautiful al-fresco dining area. Their menu features a variety of appetizers, homemade soup, fresh salads, and top-quality steaks. Don't miss out on their must-try dishes like the Beef Tenderloin Sandwich with avocados, tomatoes, and cheddar, or the flavorful Guadalupe Chopped Steak with red onions, diced tomatoes, and spicy queso.Huisache Grill and Wine Bar: Highly acclaimed since its establishment in 1994, Huisache Grill and Wine Bar offers creative takes on contemporary American dishes using regional ingredients. This restaurant boasts a beautiful interior with wooden accents and a well-landscaped garden for al-fresco dining. Indulge in their recommended dishes like the Chargrilled Chicken Yucatan with sauteed green beans and cilantro sweet corn rice, or the flavorful Penne Pasta Grill with white wine-parmesan cream sauce, sun-dried tomatoes, and artichoke hearts.Whether you're in the mood for classic American fare, Southern favorites, or creative takes on contemporary dishes, these must-try brunch restaurants in New Braunfels, TX, have something for everyone.Delicious Brunch Options in New Braunfels TxOur favorite brunch spot in New Braunfels, TX is The River Hofbrau & Beer Garden with its authentic German dishes and large outdoor seating area.Located in the heart of the city, this charming beer garden offers a unique brunch experience that combines traditional German flavors with a lively atmosphere.The menu features a variety of mouthwatering dishes, including bratwurst, schnitzel, and other German classics. One of our favorite dishes is the hearty Bavarian Breakfast Platter, which includes a selection of sausages, eggs, and potato pancakes.The large outdoor seating area allows guests to enjoy their brunch in the fresh air while soaking in the vibrant energy of the beer garden. Live music and entertainment add to the lively atmosphere, making it a perfect spot to gather with friends and family.Whether you're craving savory German dishes or simply want to enjoy a relaxing brunch in a festive setting, The River Hofbrau & Beer Garden is a must-visit brunch destination in New Braunfels, TX.Brunching in New Braunfels Tx: Where to GoThere are several brunch spots in New Braunfels, TX, but Dos Rios Mexican Bar & Grill stands out with its delectable Tex-Mex favorites and exquisite appetizers.Chipotle Shrimp: This mouthwatering dish combines succulent shrimp with a smoky chipotle sauce, creating a perfect blend of flavors.Mixed Grill: For those who want to sample a variety of flavors, the mixed grill is a must-try. With bacon-wrapped shrimp and mesquite-grilled beef & chicken fajita, this dish offers a delicious combination of meats.Shareable Plates: Dos Rios Mexican Bar & Grill also offers a selection of shareable plates, perfect for enjoying with friends or family. From crispy nachos topped with melted cheese to flavorful quesadillas, these appetizers are sure to please everyone's taste buds.With its warm and inviting atmosphere, Dos Rios Mexican Bar & Grill provides the perfect setting for a Sunday brunch. The menu features a wide range of Tex-Mex dishes, from traditional favorites to creative twists on classic flavors. Whether you're craving a hearty breakfast burrito or a refreshing margarita, Dos Rios Mexican Bar & Grill has something for everyone.Brunch Lovers' Guide to New Braunfels TxWe've compiled a comprehensive Brunch Lovers' Guide to New Braunfels, TX, featuring the best spots to satisfy your brunch cravings. Whether you're in the mood for American classics, German delicacies, or Mexican-inspired dishes, this guide has got you covered.Start your brunch adventure at Buttermilk Cafe, an American restaurant located at the Common Market shopping mall. With a charming eatery setting and a menu that offers create-your-own omelets, assorted cereals, and egg-based entrees, this spot is sure to please. Don't miss the Grilled Pork Loin and Eggs or the French Toast with fresh strawberries and powdered sugar.Another must-visit spot is Gristmill, a Southern eatery along the Guadalupe River. With a rustic-chic interior and a beautiful al-fresco dining area, Gristmill offers a menu that includes appetizers, homemade soup, fresh salads, and top-quality steaks. Be sure to try the Beef Tenderloin Sandwich with avocados, tomatoes, and cheddar or the Guadalupe Chopped Steak with red onions, diced tomatoes, and spicy queso.For a highly acclaimed brunch experience, head to Huisache Grill and Wine Bar. This American restaurant, founded in 1994, offers creative takes on contemporary American dishes using regional ingredients. The beautiful interior with wooden accents and a well-landscaped garden for al-fresco dining adds to the overall ambiance. Try the Chargrilled Chicken Yucatan with sauteed green beans and cilantro sweet corn rice or the Penne Pasta Grill with white wine-parmesan cream sauce, sun-dried tomatoes, and artichoke hearts.If you're in the mood for upscale Southern favorites, make your way to The River House. This upscale American restaurant specializes in Southern favorites and offers a patio for al-fresco dining and a homey setting. Their extensive selection of fine wines and stylishly presented entrees make this a top choice. Don't miss the Blackened Shrimp and Grits with poblano cheese grits and Tasso ham or the Breakfast Burger with a Texas-raised Wagyu beef patty, spinach, and garlic mayo.If seafood is what you crave, McAdoos Seafood Company is the place to be. Housed in a renovated historic building from 1915, this elevated seafood joint offers an intimate vibe, upscale interior, and eye-catching art installations. Their menu includes Cajun-style entrees, creative cocktails, and Southern-inspired specialties. Be sure to try the Blackened Trout with blistered green beans and creamy red pepper sauce or the Crab Cake Eggs Benedict with cornmeal pancakes, fried potato strings, and Cajun hollandaise.For a casual brunch experience, Fork & Spoon is the place to go. Located at the New Braunfels MarketPlace, this casual restaurant serves German and American-style dishes. With a sizable menu featuring German-inspired dishes and hearty American favorites, there's something for everyone. Don't miss the Bratwurst Skillet with sliced bratwurst, bell peppers, and Jäger sauce or the Chicken and Pancakes with chicken strips and silver dollar pancakes topped with powdered sugar.If you're looking for a variety of breakfast and brunch options, Union Station Diner is a family-operated American restaurant located along E San Antonio St. Their menu includes pancakes, omelets, and breakfast sandwiches, all served with homestyle cooking and friendly service.For those who crave traditional Mexican-style dishes, Los Gallos is a well-known daytime eatery specializing in authentic Mexican favorites. With generous portions and reasonable rates, this spot is perfect for a fun Friday brunch with friends.Uwes Bakery & Deli is a delightful bakeshop serving American and German-style pastries and sandwiches. This cute brunch spot in New Braunfels offers an assorted selection of fresh pastries prepared daily and an impressive selection of sweet and savory options.Frequently Asked QuestionsAre There Any Brunch Spots in New Braunfels Tx That Offer Vegan or Vegetarian Options?Yes, there are brunch spots in New Braunfels, TX that offer vegan or vegetarian options.Some places to consider include The Gruene Door, which serves delicious vegan and vegetarian pasta entrees, fresh salads, and flavorful sandwiches.Another option is The River House Tea Room, which offers a variety of teas and light bites, including delicate finger sandwiches and quiche of the day, perfect for vegans and vegetarians.Both of these establishments provide a welcoming atmosphere and tasty options for those following a plant-based diet.Are There Any Brunch Restaurants in New Braunfels Tx That Offer Bottomless Mimosas or Other Brunch Cocktails?There are several brunch restaurants in New Braunfels, TX that offer bottomless mimosas or other brunch cocktails. These establishments provide a delightful dining experience with a wide selection of brunch favorites and refreshing beverages.Whether you're craving classic brunch cocktails like mimosas or bloody marys, or you're looking for creative and unique options, you'll find a variety of choices to satisfy your brunch cravings in New Braunfels.Do Any of the Brunch Spots in New Braunfels Tx Require Reservations?Some of the brunch spots in New Braunfels, TX do require reservations. It's always a good idea to call ahead and secure a table, especially during peak brunch hours.Reserving a table ensures that you won't have to wait long to enjoy your delicious brunch. So, if you have a particular brunch spot in mind, it's best to make a reservation to guarantee a great dining experience.Are There Any Brunch Spots in New Braunfels Tx That Offer Outdoor Seating?Yes, there are several brunch spots in New Braunfels, TX that offer outdoor seating.Some options include The Gristmill, which has a beautiful al-fresco dining area along the Guadalupe River, and The River Hofbrau & Beer Garden, a German beer garden with a large outdoor seating area.The Faust Brewing Company also offers outdoor seating and has a brunch menu with favorites like eggs Benedict and French toast.The Pour Haus is another lively spot with outdoor seating and delicious brunch classics.Are There Any Brunch Spots in New Braunfels Tx That Offer Live Music or Entertainment During Brunch Hours?Yes, there are brunch spots in New Braunfels, TX that offer live music or entertainment during brunch hours.These spots provide a lively and entertaining atmosphere to enhance your dining experience.From breweries with live music to German beer gardens with authentic dishes and outdoor seating, there are plenty of options to choose from.ConclusionSo there you have it, fellow brunch enthusiasts! New Braunfels, Texas is a brunch lover's paradise, offering a plethora of mouthwatering options to satisfy any craving.From the cozy cafes serving up Southern comfort food to the upscale restaurants offering refined New American fare, this charming town has something for everyone.So grab your loved ones, embark on a culinary adventure, and indulge in the delightful brunch scene that New Braunfels has to offer.Bon appétit! submitted by Sweet-Count2557 to worldkidstravel [link] [comments] |
2024.05.15 18:04 lookingforsolution Here's a sneak peek at some of this week's deals - Sales for May 16th to May 22nd.
It's your friendly neighborhood deal hunter back at it again with your weekly grocery deals.
Here's a sneak peek at some of this week's deals - Sales for May 16th to May 22nd, 2024.
This week's got some seriously good finds to keep your wallet happy and your fridge stocked. Here's what caught my eye:
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submitted by lookingforsolution to oakville [link] [comments]
Here's a sneak peek at some of this week's deals - Sales for May 16th to May 22nd, 2024.
This week's got some seriously good finds to keep your wallet happy and your fridge stocked. Here's what caught my eye:
Farm Boy
- Chicken breast (boneless skinless): $5.99 per lb - This is a standard price for boneless, skinless chicken breast.
- Wild-caught Argentinian shrimp (23-30ct): $7.99 340g/bag - This is a good price for decent-sized, wild-caught Argentinian shrimp.
- Mini cucumbers: $5.00 for 2/6-packs - Same great price on mini cucumbers as before!
- Canadian Fiddleheads (fresh daily): $5.99/lb - This is a cool find! Fiddleheads are a fun seasonal item, so why not try them out?
- Hothouse tomatoes: $1.49/lb - This is a good price for hothouse tomatoes!
- Eggplant: $1.49/lb - This is a fantastic price for eggplant! Usually, it's closer to $2 a pound or more.
- Zucchini: $1.49/lb - This is a good price for zucchini! You might find it cheaper, but it'll take some effort.
- Green onion: $0.77 per bunch - This is a great price for green onions! It's almost surprising to see them under a dollar.
- Blueberries: $2.99 full pint (473g) - This is a fantastic deal on blueberries! Definitely worth picking some up.
Food Basics
- Ground chicken (lean, Zabiha): $3.88 450g/pack - This is a great price for lean ground chicken!
- Fresh 100% Quarter Pound (¼ lb) Lean Ground Beef Burgers: $4.00/4-pack: These beef burger patties work out to $4 per pound, which is a good deal! Especially considering the buns are also on sale. This is basically $10 for 8 delicious homemade burgers!
- Asparagus: $1.98/lb - This is an excellent price on asparagus! Especially since it's priced by the pound, not by the smaller bunches.
- Sweet peppers: $2.98/4-pack - This is a nice price for sweet peppers!
- Sweet potato and sweet purple potato: $1.28/lb - This is a fair price for sweet potatoes. It's neat that the purple sweet potatoes are included in the same deal.
- Coleslaw kit (Green Giant): $5.00 for 2 340g kits - This is a great price for coleslaw salad kits!
- Mini potatoes: $2.98 5lb/bag - This is a good price for a 5lb bag of mini potatoes!
- Strawberries: $1.67 454g/shell - This is an amazing deal on strawberries! Here's hoping they taste great too!
- Cherries: $5.98/lb - This is a decent price for cherries. The commenter recommends making homemade yogurt popsicles with them, although they do admit it's a bit of work to pit them.
- Brick cheese (Selection): $4.44 400g/bar - This is a nice price on brick cheese! Under $5 for a whole bar!
- BBQ Sauce and Mustard (Selection): $1.00/each - This is a nice find! Especially if you're planning on making burgers this week, stocking up on condiments at this price is a good idea.
Freshco (price matcher)
- Frozen burgers (Compliments): $9.99 1.13kg box (8-pack) - While this comes out to about $3/lb for beef, it's important to remember these are frozen, processed burgers. They contain ingredients like bread crumbs and flour, and have a higher saturated fat content than fresh patties. Read the label and make an informed choice!
- Wild-caught Argentinian shrimp (23-30ct): $6.99 300g/bag - This is a good price for wild-caught Argentinian shrimp!
- Sweet peppers: $2.99/4-pack - Another great deal on sweet peppers!
- Mushrooms: $2.99 454g/shell - This is a fantastic price on mushrooms! Stock up while they're on sale.
- Green beans: $1.99/lb - Awesome price for green beans, just like last week!
- Royal Gala apples: $1.49/lb - This is a good price for Royal Gala apples, but you might be able to find them even cheaper if you wait for a sale.
- Blueberries: $2.49/full pint - Another fantastic sale on blueberries!
No Frills (price matcher)
- Beef burgers (No Name): $9.99 1.36kg/12-pack - These frozen burgers are similar to the Compliments brand we saw earlier, but they're smaller and have more sugar and weird ingredients like "onion extract" and "corn syrup solids" than the Compliments ones. They also don't mention the saturated fat content.
- Fresh Chicken Drumsticks: $1.87/lb - This is a fantastic price on fresh chicken drumsticks! At only $1.87 per pound, it's a great time to grab some for your favorite recipes.
- Ground chicken or turkey: $8.00 870g/pack - This is a decent price for ground chicken or turkey, at about $4.20 per pound.
- Ground beef (lean): $6.00 450g/tube - This isn't a great price for ground beef since it comes in a tube.
- Steelhead trout fillet: $9.99/lb - This is the standard price for steelhead trout.
- Asparagus: $2.99/lb - This is an okay price for asparagus, but No Frills sometimes has better deals.
- Green beans: $2.99/lb - Same with the green beans, No Frills has offered lower prices in the past.
- Cucumber: $0.99/each - This is a good price for cucumbers.
- Mini-cucumber: $3.99 11-pack - This is a fair price
- Watermelon (9lb average): $2.99/each - This is a good price for a watermelon.
- Ataulfo mangoes: $5.64 5lb/case - This is a good deal on Ataulfo mangoes, which should come out to about 8 mangoes.
- Pineapple: $2.99/each - This is a good price for a pineapple.
- Brick cheese (Armstrong): $5.49 400g/bar - The price of cheese seems to be going up a bit everywhere.
- Black Diamond Cheese Slices, 22 Slices, 410 g: $2.49 - Save 36% - $3.88 at Walmart.
- Dry pasta (Italpasta): $1.25 750g/packs - This is a good price for dry pasta. Stock up if you're planning on making a pasta salad.
Real Canadian Superstore (price matcher)
- Beef rib-steak (ungraded): $7.88/lb - Not the best deal. You're paying graded prices for ungraded meat.
- Golden Pompano (frozen): $2.88/lb - This seems to be a store-specific deal. Has anyone tried this fish before?
- Dressed Tilapia (frozen): $2.88/lb - This means the frozen tilapia comes with the tail and fins already removed.
- Potatoes: $5.50 10lb/bag - This is a great deal on a big bag of potatoes!
- Corn: $0.40/ear - This is an incredible price on corn! It might even be a loss-leader for the store, so stock up if you can.
- Watermelon (11lb average): $3.99/each - This is a good price for a large watermelon.
- Pineapple: $3.00/each - This is a good price for a pineapple.
Sobeys
- Chicken thighs (boneless skinless): $5.99/lb - This is an okay price for boneless, skinless chicken thighs, but there might be better deals out there this week.
- Beef striploin steaks (AA): $8.77/lb - Scene Member Price - This price is only available to Scene members.
- Beef sirloin tip roast or marinating steaks (AAA): $8.99/lb - This is a tough call. Sirloin tip is leaner but might be less tender than the striploin. The higher AAA grade might make it more tender though. It depends what you're looking for.
- Lobster (live): $10.99/lb - Scene Member Price - This is a good price on live lobster, but only for Scene members.
- Asparagus: $2.44/lb - Good price! This is a good price on asparagus!
- Green beans: $2.67/lb - Good price! This is a good price on green beans!
- Bok choy: $0.99/lb - Amazing price. I don't get how other places charge $2/lb+ for choy, and then you have Sobeys of all stores swooping in to steal the show! This is an incredible price on bok choy! Sobey's is undercutting the competition with this amazing deal.
- Asian pears: $0.99/lb - Awesome price! This is a great price on Asian pears!
- Brick cheese (Cracker Barrel): $5.77 400g/bar - This Cracker Barrel brick cheese seems a bit pricey compared to other options.
Walmart
- Ground beef (lean): $3.97/lb - This is a fantastic price for lean ground beef! Time to fire up the grill and make some delicious burgers!
- Asparagus: $2.97/lb - This is a fair price for asparagus. It's not the biggest discount, but it's still a good option if you're looking for some.
- Corn: $0.32/ear - This is the best deal on corn this week! At only 32 cents an ear, you can't beat this price.
- Potatoes: $4.97 10 lb/bag - This is a good price for a big bag of potatoes. Stock up on your favorite starchy side dish!
- Coleslaw kit: $2.77 397g/kit - This is a good price for a decent-sized coleslaw kit. Perfect for a quick and easy side dish.
- Strawberries: $1.84 454g/shell - This is an amazing price on strawberries! Stock up while they're this cheap.
- Pineapple: $3.97/each - This isn't a bad price for pineapple. Remember, pineapples take a long time to grow, so appreciate the good deals when you see them!
- Brick cheese (Armstrong): $4.94 400g/bar - Another sale on Armstrong brick cheese for around $5!
Costco
- Gain Cold Water Liquid Laundry Detergent with Oxi: $17.49 - Save $3.80
- Finish Quantum Ultimate Plus Dishwasher Detergent Pack of 96 tablets: $17.99 - Save $6.00
- Ecos Earth Friendly Liquid Laundry 225 Washloads : 16.99 - Save $5
- Purex Cold Water Ultra Concentrated Laundry Detergent 250 wash loads : 17.49 - Save $4.50
- Cashmere Premium 2-ply Bathroom Tissue 40-pack: 19.99 - Save $5
- Cascade Power Clean Dishwasher Detergent 115 ActionPacs : 18.49 - Save $4.50
- Finish Quantum Jet-Dry Ultra Rinse Agent 315 washes : $9.99 - Save $4.50
- OxiClean Max Efficiency Stain Remover 275 loads : $16.99 - Save $5.50
- Dawn Ultra Platinum Advanced Power Dishwashing Liquid 2.66 L : $10.99 - Save $3.00
🙏 Loving the content so far? Share the love with a friend! If you know someone who might enjoy this, it would make my day if you could forward it their way.🙏
Reference: https://docs.google.com/document/d/1RJ5pfn7QZOA8YTP-TxjcjSwQI4Bd6OghyF9igf_1Xtw/edit?usp=sharing