My mom got a 196–something edition of the Good Housekeeping cookbook when she got married and only learned about 4 recipes. This was the one I always wanted for my birthday. I just made it again and it was very easy and good so I thought I’d post it. No pic, didn’t think to take one.
It is modified from the version in my cookbook, I like mine better. I don’t bother browning the pork chops, I think it would just dry them out. I also like the “sticky” texture of the rice when it’s cooked in tomato sauce instead of water with canned tomatos.
Several decades ago, German psychologist Hans Eysenck came up with a more biologically based model for E/I. According to Eysenck’s theory, the behaviors of introverts and extroverts are due to differences in cortical arousal (the speed and amount of the brain’s activity). Compared with extroverts, introverts have naturally high cortical arousal, and may process more information per second.
This means, essentially, that if you put introverts into an environment with a lot of stimulation, such as a loud restaurant, they will quickly become overwhelmed or overloaded, causing them to sort of shut down to stop the influx of information. Because of this fact, introverts tend to avoid such active environments. Extroverts, on the other hand, are only minimally aroused, so they seek out highly stimulating environments to augment their arousal levels.
In a recent book on introversion, author Susan Cain explains that although introverts make up a third to a half of the population, Western society — the United States, in particular — is extroversion-centric. She notes that schools and workplaces are designed for extroverts, under the belief that collaboration is key to creativity and productivity (the opposite of which is true for introverts). What’s more, extroverted traits, such as being a gregarious “people person,” are highly valued in today’s society, and this can make introverts feel like something is wrong with them (and perhaps, make the unhappy). She calls for a new system that gives introverts the solitude they need to thrive.
anything else on the internet: *2 weeks after release* hey have you seen the thing?
tumblr: *2 hours after release* we have gifed the thing, vidded the thing, speculated about the thing, named the thing, cried about the thing.<p>dude, two hours? that’s, like, <i>eons</i> in tumblr time. tumblr can gif, vid, speculate about, cry about, and go through all five stages of grief about something in, and i am not exaggerating here, i’ve actually seen this happen, ten minutes.
When you use the Health Insurance Marketplace, you’ll fill out an application and see all of the health plans available in your area. You’ll find out if you can get lower costs on your monthly premiums for private insurance plans. You’ll learn if you qualify for lower out-of-pocket costs.
The Marketplace will also tell you if you qualify for free or low-cost coverage available through Medicaid or the Children’s Health Insurance Program (CHIP).
The Health Insurance Marketplace is sometimes known as the health insurance “exchange.”
That said, we know that not everyone can afford a counselor’s fees on their budget, and not everyone has health insurance at all, much less insurance that covers mental health. Here are some options for you
Some Know Your Rights materials I made. Hopefully people find them helpful.
Just please keep in mind that these are your LEGAL rights, but the REALITY and Experiences of community members are very different from what the law says it should be. It is our RESPONSIBILITY has community members to make Police Accountable for their actions as well.
(3 Rs: Rights, Realities, Responsibility.)
You can read these and practice these, However, you must do what feel right to you, if you feel you should cooperate during a police interaction because you would feel a lot safer, or you feel it is best for the situation, than do it.
This is just for information and community education.
It’s really pathetic that we need these but…
An anonymous commenter who identifies her/himself as a funeral director has posted a magnificent rant to a Reddit thread, explaining all the ways that funeral directors con bereaved families into paying for things they don’t need, like $5000 painted plywood boxes and "barbaric," environmentally degrading "mutilation" (embalming), which are often described as legal requirements (they aren’t). The post is full of great intel and advice, including mention of the FTC funeral rule, which sets out your rights in clear, simple language. I didn’t know that US law requires funeral directors to accept your own coffin, which you can get at your local big-box discount store or have delivered from a variety of sellers through Amazon.
JustDelete.Me is a directory of urls to delete your account from web services. (Yes, I am aware how terrible that description is. If you’ve got a better one, let me know). Services are marked either easy, medium or hard depending on how difficult it is to delete that account. Those marked as hard have additional information on how to completely remove your account, such as Skype which requires you to contact customer services to do so.
This started life as my mother’s Chicken a la King recipe from the 196something Good Housekeeping cookbook. The only resemblance of this dish to that is the chicken.
It was a very important recipe for me to learn because it taught me how to make a roux before I heard how important they were and got intimidated.
It’s a very flexible technique depending on what you put in the sauce.
The original recipe used cream for this sauce and the results were delicious but incredibly heavy, like you only wanted to eat it a couple of times a year heavy. I switched to milk because it isn’t as heavy and, unlike cream, I always have some on hand. To make up for the loss of fat from the cream, I increased the roux. The result is a nice thick, creamy sauce that doesn’t hit your stomach like lead.
Tonight I had half a bell pepper and a bunch of red cabbage so I threw in some olives and thawed a chicken breast. Individually frozen chicken breasts and olives are things I always keep on hand. The chicken because it thaws quickly and will go with anything and the olives because I love them and they last forever.
I start by cooking the chicken in 1 tbs butter with salt and garlic powder. I like the flavor of the butter but any kind of oil works fine. After the chicken is cooked, I take it out and cook the vegetables with salt, including the olives. I’ve never heard of anyone else cooking jarred olives but they lose a lot of the briny flavor and mellow a little bit so they go better with the rest of the food.
It’s important to remember that the olives have a lot of salt of their own so go light with the rest. You can add more to the finished sauce if it’s needed.
After the chunky stuff is cooked, put it to the side and add the rest of the butter to the pan. After it melts, add the flour and stir it while it cooks on low heat for a couple of minutes. Unfortunately, the best way to learn to make a roux is to just do it over and over. Just don’t make the same mistake I did my first time and try to add more flour after the liquid . Flour must cook or it just tastes like flour. Once the roux has a chance to cook a little, turn the heat up to medium-high and whisk in the milk a little at a time (If you don’t have a whisk, it’s worth buying one just for this recipe. It’s virtually impossible to break up the roux and incorporate it into the liquid without one.) How much milk you use depends on how thick you want the sauce to be, but make it a little looser because the chicken and vegetables will soak up a little of the liquid. Make sure you like the thickness of the sauce because once you add the other ingredients back in, you’ll have a much harder time adjusting it.
That’s it, once you’re happy with the sauce, toss in the chicken and vegetables and serve over rice or pasta. Fast, easy and tasty, use whatever you have on hand and what seasonings you like.