SwampNut

Israeli style fried rice with za'atar lentils, sumac veggies, and a plant based lemon-cream-garlic sauce.

I'll be eating oats and groats with some dried fruit and a small amount of honey in about an hour, when the pressure cooker is done. Real food, low effort. Oats/groats can go with anything, including being savory. So curry oats with coconut milk, or with some nutritional yeast and unflavored almond milk to make it kinda like risotto, etc. This and the oats conversation made me want it.

Now I gotta find that Luigi's, wish the ingredient label weren't so secret and impossible to find online.

Hmm, you make this or buy this? Name? I got up way too early today, so I'll probably be hungry by 10:30. Depending on how the day is going, I may have avocado on Dave's 21-grain bread (which will make me hate Trump more of course), or I may have a full lunch. Most likely a Leafside insta-meal. Oh yeah, I should make a thread about those, as their fruit/grain bowls are a good breakfast. Shit, now I'm hungry.

I don't eat "breakfast," or any specific meals really. Sort of dinner a few time weeks so I can share it with Moriah. That happens between 5pm and 8pm. Otherwise, I eat something between 10:30 and 1pm-ish, and I eat something else later in the day when needed. Part of getting away from a shitty standard diet is getting away from eating on a schedule. I eat when necessary. The people who have cut back to one meal a day are doing best, but that doesn't work for me. Yet. So two meals a day and on some days, a light snack like nuts or a whole food bar. I almost never wake up hungry so nothing early in the day. I'm curious whether other people do, and you therefore should eat, or it's just habit/tradition?

Tip: Potato gnochi is 90% real food, 10% processed white, but does give the taste and texture of real pasta shells. Great with a bunch of squashes and a tomato-garlic sauce that has simmered all day. Drop the air-fried squash on top just before serving. Squash tip: It holds a lot of water, so I sweat it before cooking. Salt it thoroughly, put in a colander, and let it sit for 20-30 minutes. You'll see it covered in water and it will actually drip. Wash the salt off and pat dry on kitchen towels or paper towels, then bake or air fry.

Putting any squash through the french fry maker and then air frying them at max gives great results too. Spice as desired, or leave plain. The crisp edges are excellent.

Mango salsa is overly sweet for food, to me. That's why I add in the green apples and lemon juice to offset it. The smoke and the salmon meat further tone it down; oddly smoke seems sweet on pork, but not so much when doing the salmon-chutney mix.

I'm glad you can't put smoked salmon in a needle, particularly that sashimi grade shit at Sam's. This will sound weird, but everyone loves this as their top choice for salmon. "There's no other way to make it." Make a fruit chutney to top it. So far the hugest neighborhood hits are mango and green apple, with a bit of lemon juice, cardamom, black pepper, and potassium chloride (or salt if you choose).

I keep thinking you and I might be related. I had to buy extra small aftermarket covers for my Airpods. I had the ER6i long ago and their smallest tip was almost right, you should be ok.

For me it was the difference between a painful day of riding and a comfortable 3k mile weekend. The Alaska sheepskin was really nice on my K1200LT, never tried it on any other bike. Stock seat plus that was good for all day rides

I haven't expressed an opinion or picked a side, and even said so explicity, and he still thinks I'm arguing with him and agreeing with you. Amazing. Maybe I'm retarded (that was for Tomek) but it seems like adding REBOUND has made the fork less squishy under braking. Maybe what I'm perceiving is a bounce?

For fun along with education? Because of this thread I was paying a lot more attention to my fork action the last few days. I dialed in one more click of compression damping. Setting long-travel forks is challenging to me, just so little experience with that. I know they will have to squish more than street forks, but I'm trying to remove some of that. The progressive nature of air is probably not the way to do it.

Oh, I just did a Seat Concepts foam and cover on the KTM. Absolutely LOVE it. Highly recommended.

I've never done leather, but I had a "canvas" seat on a bike. Probably Sunbrella or another modern material and not true canvas, but I don't recall, it was in the 90s. Anyway it did get wet a few times, but I was typically wearing rain gear so it didn't matter. I eventually applied canvas sealer spray so it wouldn't get totally soggy. It was nice to sit on in summer in jeans or dress pants. Just call me Guido.

China stainless, so who knows how they'd fare outdoors.

One of my easy go-to items, made it today for lunch. Start the rice about an hour before lunch, and the veggies take 15 minutes to cut up and fry. It's pretty flexible on items and spices. You don't even have to be Asian with it, I've done Greek/Med spices too. Or Italian spices and use potato gnocchi which is 90% real food with a bit of white flour. For Asian I do use a tiny bit of sesame oil, around 50 calories per serving at most. It goes a long way. With others, it's some olive oil. Using a sprayer is ideal since it makes it go much farther with a smaller amount. The sprayer linked below gives you around 8-10 calories of oil per spray. Add in some Chinese five-spice, red pepper, white pepper, sichuan pepper (best), whatever suits you. Super flexible. I add some low sodium soy sauce, fish sauce, lime juice, and garlic. Veggies choices can vary. I will use what I have. Today I had half a bag of broccoli florets, half a head of cauliflower, some French beans, and the remains of some shredded carrots. And onions, always have onions, they are free nutrition (high nutrient/fulfillment to calorie ratio). One of the most nutritious rice options is a wild rice blend. I vary between Lundberg brand and Sprout's house bulk, but I think they are all the same. Wild rice is not actually rice, it's a different grass. It's a black stick, but totally different from black rice (forbidden rice). For Asian dishes I add a bit of coconut butter (whole food, just pureed whole coconut) and ginger, maybe some garlic slices. For Med flavors I go with saffron, garlic, turmeric, and cumin. This sprayer is a must-have if you'd like to occasionally go ahead and use oil, but keep it as close to real food as possible. I have one with olive oil and one with sesame. https://smile.amazon.com/gp/product/B00ORXO9TO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I really need to buy/make some of those pot and pan drawers. Even with the space-saver pan/lid system we have now, it's annoying to try to deal with them inside a cabinet. And I'm lazy enough to just use the wrong pan because it's on top.

They are upside down forks, so the air goes on the bottom and the oil on top. Duh.

I can't picture those working. I have a million of them, but into 1/8" hardboard?? Now I have to try it.

First I thought, "was I drinking? We never talked about this." Then I got the sarcasm. Some people are running pressure in the KTM, it's the 80s all over again. I've bottomed it once, doing shit I shouldn't do on an Adv bike, but still have a bit of compression adjustment to go.

Cheap, useful. I have my helmets on a shelf in the entry closet, the downside is eventually transferring some house paint and scratches to the little peak on the back. I may have to reorganize. How the hell do you attach things to hollow inside doors? My current hook are those huge plastic ones with Command strips.

If you're not sensitive to K for some reason, it's a good add-on once a week.

I feel like you're joking, but... You can get an IV with a couple hundred thousand IU safely, and it's done in extreme cases. There were some anti-viral trials doing that with people who were critically low, and seemed effective. You'd be "done" for a couple months, but would need to get on supplements as it would drop again.

Maybe when he's done huffing acetone?