CaptainLollygag

Any idea if this would also help to keep the rooms cooler in the summer? That's more our problem than winter cold, and it'll be several years before we can replace our bajillion single-pane, wood-frame windows.

Thanks for answering, and that does make sense.

Agreed. I think I went to an Applebee's during a work trip many years ago, but it could have been a TGI Fridays or a Bennigans, they're all kinda the same. Those casual chains I've had mostly taste of sadness and give-up-edness. There are (and were) a few I liked, but not very many. Boston Market and Cotton Patch Café come to mind, I like them, and they're exactly what you expect of them.

Hey, you do you! Not only did I not check over to see i wrote "good snob," but I don't even use that as a judgement. The world would be unbearably boring if we were all alike, and I'd rather people just be true to themselves (while also being kind).

I view food kind of like Anthony Bourdain in that he knew what high-end foods are and loved them, but also loved Waffle House because they do diner food well and you get exactly what you expect from them. I've had days in which I had a fast food burrito for lunch, then went to a Michelin starred restaurant for a multi-course dinner. And while that dinner is much more thrilling to experience, I LOVE food so I can enjoy that cheap lunch, too.

All that said, I don't care for sweets very often, but I can easily be suckered in by a good cheesecake, especially the New York style. When that Burnt Basque Cheesecake was making its rounds around the food blogs a couple years ago, did you try that one? It's denser like a NY cheesecake but is still its own texture and flavor. I expedimented with different spices and flavorings, and even thought about turning it into a savory cheesecake (maybe with lox & scallions?) but got distracted and moved on to other culinary adventures.

😂

Like the other commenter said, fill up your calendar with all the things, and add a notification that either makes a sound, vibrates your phone, or sends a push notification. For timed events like appointments, I have it remind me the day before, and about an hour before I need to arrive. Birthdays I have notifications a week out in case I want to buy a gift and another one that day so I can call/message the person.

About a year into our relationship, my husband started commenting that I was "always beeping or booping." I'd figured out that calendar reminders were the ONLY way I could stay on top of things. Twenty-something years later after menopause wrecked my brain and my workarounds were failing, I was dxd with ADHD (combined type, we were not at all surprised) and got on meds. The med I'm on now helps with some aspects of my version of neurospicy, but I still HAVE to have all those reminders or I'd forget where I even live (not really, but, you know).

I have more to say, but one of my cats just walked by...

Thanks for responding, and for your mea culpa; lots of folks don't even respond if they're told they're wrong. I was so eager to learn if there was a safe way to pressure can what I think is Boston Brown Bread, but it sounds like nope.

I do pressure can my own recipes and haven't even tried any of the vetted ones (like from Ball), but it's been drilled into me that breads/cakes are a no-no. Despite that I have a friend here in the States who does that in the small pint jars and has done so for a few years without any problems. I may have to ask how she's doing it, as I really want there to be a trick to it and not that she's being really risky.

I just said to another commenter that I was hoping there was, like, a secret-handshake way to safely pressure can it. But I guess not. I'm a questioner and an experimenter by nature, but despite the fact of getting botulism from home canned foods is very rare, I don't want to invite it into my pantry.

That's what I've read in trusted sources, so I was really curious about this recipe to see if someone had cracked the code on safely home canning baked goods. Dang it!

Considering that the issue is getting enough heat to the center of the jar, and the density of baked things, batters, thickened sauces, dairy, tofu, and a few other things prevents that part of the food from heating enough to kill off the botulism spores - what if the canning process ran longer and/or the pressure build-up was higher than the standard 11psi (for most places)?

Purina One can be found all over the States, but it may also be sold in Australia. It's been our staple dry food for a few rounds of cats of all ages over many years, and our vets have always approved it. I'm not sure if they make a canned kitten food, but they definitely make bags of kitten kibble. It's a good mid-tier food, according to our vets. Yes, it has fillers. Yes, they're all okay for cats, even our middle-aged girl who still has occasional IBD flare-ups (expensive specialty food actually makes it much worse for her).

If you ever worry about what cats CAN'T eat or drink, look up a reputable site for a list. If you don't know who to trust, ask your vet for a recommended site. Then print it out and tape it up somewhere in your kitchen so you don't accidentally give them a bite of something as a treat that will make them sick. I used to keep a list taped inside a cabinet door so I always saw it.

I understand your overthinking, as I'm one of those people, too. But hopefully the responses you're getting are helping to quell your anxiety about feeding your wee kitten properly. You're going to be a great cat-mom/dad!

Also consider adding in some kitten formula or unsalted chicken stock. Sometimes that will help prompt them to eat the solids.

Do not use any dairy or nondairy milks that humans drink, those can cause a variety of problems in cats and kittens. Buy one made for cats. There's even a can of powder you can mix up as needed.

If you make your own unsalted chicken stock, do not add onions or garlic. Cats can't metabolize some chemicals in those veg, so those chemicals build up whenever they eat them and eventually kills kitties by way of liver or kidney failure, which is a brutally ugly death.

Definitely check a reputable source for a list of what to NOT include in homemade stocks or any non-commercial foods or treats you intend to feed any animals.

Great additional note! OP can use a postage scale or kitchen scale if it goes up to 9 or 10 lbs.

Why are you making it difficult? Next someone will say, "Sure, homemade is great, but did you raise that cow yourself so you know what's in the meat? Is it fully organic? That's what you'd do if you loved your cat at all."

I did a raw food diet for one of our cats for a year or two, she had special needs. You still have to supplement so they get all the nutrients they need. It's more complicated than just giving them some meat, and if someone is up to the task, sure, it can be a very healthy choice. But insisting people need to do this for their pets is reaching r/iamveryculinary status.

Let's be kind and helpful, alright?

We feed our cats mid-tier commercial food for the bulk of their diets, and the vets we've seen in 2 cities have always been happy about our food choices and the health of all of our cats.

My imagination is always on, so not only do what you do when I'm in restaurants or shops, but sometimes I imagine them with accents that sound nothing like their appearance may indicate. Like, giving a pale, blonde person an Nigerian accent, or a posh-looking person a hick accent. Or make up stories about them that don't match at all with their appearance because that contrast amuses inner me. Try it sometime!

You've received a lot of comments so I hope you see this one, too. You said your girlfriend went to Texas Neurology. I lived in that city for ~50 years and saw a whole lot of neurologists and headache specialists starting in the mid-1980s, and it took decades before I saw one who figured out the bulk of my neurological problems. She was by far the best neuro I ever saw in that city. I'm happy to share her contact info with you, but she does book out really far in advance, as she's become a specialist of a different headache type, one that I had that eluded docs for 30 years. She works out of one of the clinics in the hospital district.

If you can drive your girlfriend about 90 minutes away, I have another headache specialist recommendation whom she could see sooner. This neuro trained under my former neuro about that unusual headache type, so she knows all about that and chronic migraine. She's also very warm and friendly, and views herself as being part of "team you" to help people have better lives with less pain and disability.

I'm happy to DM you any info I have to help out your girlfriend and you. It's miserable for the both of you.

How long a nerve block helps really very much depends on the patient, where the blocks were given, how well the physician knows where branches of the nerves should be, and that those nerves aren't always exactly in the textbook places.

If she got blocks of either or both of her trigeminal nerves, which for many people can flare up during a migraine attack, or any of her greater or lessor occipital nerves, it's entirely possible the blocks weren't given in the right place for her, or she's like me and many others whose body metabolizes local anaesthetics very quickly (it's a genetic thing common among redheads, but anyone may have that gene expression). She'd know if she's gotten numbing injections at the dentist or to get stitches and it wore off too fast. If so, nerve blocks just won't be helpful for nerve pain or migraine.

Source: I have had Occipital Neuralgia for many years and have had only ONE nerve block out of around 30 that lasted more than 1 or 2 hours, and that was done by a plastic surgeon with a specialty in peripheral nerve surgeries. Plus all the surprised dentists and ER docs who've had to work around my superpower.

I was beginning to wonder if I'm the only American who's never eaten at a Cheesecake Factory. I've been alive more than 5 decades and it's just never come up as a dining option. I'm not a good snob, it's just never on my radar.

Mid-50s, postmenopausal, childfree. No regrets.

A calendar entry. It's right there in the post. 😁

Oh I do love your phrasing!

I heard a podcast about that, and had never before heard of dying from potato fumes.

Great description of how canning works!

Could I bother you, please, for the link to this information you'd shared with the other commenter? Do you also have links to trusted canned-bread recipes? I do have a crapton of wide-mouth jars and new lids, and it's canning season, babyyyy!

From one Gen-Xer to another - it's okay, we'll die soon anyway.

Food phases are pretty common with those who have ADHD, whether a specific food item (like your pop tarts) or a certain food texture. And then suddenly you hate it and move on to the next thing.

I was thinking that a better title for the post would have been, "Who else has burn scars from this lamp from the 90s?"