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Joined 3 年前
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Cake day: 2023年6月12日

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  • There’s a lot of cultural forces keeping people at jobs. We’re told to never quit from everything. We’re told it in school, movies, sitcoms and stories so it feel wrong and bad to quit. Especially true for work. The Office made Josh Porter the villain for quitting a failing paper company for a senior position at a successful company. And that’s a feel good sitcom

    Not too mention that our work is highly tied to our identities to a fault. The classic first question you ask anyone is what do you do for work. Not too mention the guilt business put on people to come in because their coworkers have to fill in. Since most people like their coworker this feels like letting them down. But it’s the company letting them down by not replacing you or staffing at the correct level.

    So everything you are feeling is normal especially if you have never quit a job before. It’s hard but you are going to feel amazing when you do it. There’s no feeling like quitting a job you hate



  • They are the best and are both in The Food Lab. I think most people make those recipes, especially the stuffing. An alternative meat and a break from pure starch is needed.

    The gravy shaker is to dissolve the flour easier. You take some liquid out and mix it with the flour in the shaker and pour it back in. Its apparently a sin to not have one in the Midwest. Even though I can do the same thing with a whisk and I only make gravy at most once a year for Thanksgiving. I think I have used it once



  • Well I am only in charge of stuffing, (which we agreed to and will share) and cranberry sauce (which I make because I want to eat it even though no one else will). Since we are going to be going to two locations back to back I will be making the cranberry sauce ahead of time, likely on Tuesday while working from home. That way I can taste and tests until it is spiced to my taste since no one else will really eat it.

    As far as stuffing / dressing goes I will likely make it ahead of time as well. This will be done likely on Wednesday and will heat it up Thursday morning to crisp up the top. For the first location I will do it at home and the second I will do it on the shared oven. Its not ideal to crisp up the tops in the shared oven but we are going to go there early to escape the first Thanksgiving early.

    We did the whole deal at our place a few years ago and it was chaos. We made the bread, the stuffing and all sides ahead of time. We planned to have the turkey ready to rest when people were suppose to arrive. That way the oven was open and I could focus on the gravy. The gravy ended up great even though I didn’t have a gravy shaker which was apparently the greatest sin. Don’t worry we got multiple of them for Christmas that year