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OT - Eff Off/Forn Friday

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Fri, 05/27/2022 - 11:04am

STalkers, welcome to Friday! I took today off from work for a 4-day weekend. The weather is cooperating right now (sunny and 57°) so DH and I are about to head outside to do some work.

Eff off to:

  • Cancer. Gaaaaaaaahhhhhhh!!!
  • Alzheimers and Dementia. One of my former schoolmates was diagnosed with Alzheimers this week. He's 58 and it's hitting him hard. My Mom was in first stage in her late 50s, but he is past that and rapidly declining.
  • Gas prices. *dash1*
  • Fast food prices. DH and I grabbed McD's for dinner the other night. It was almost $22. WTH. So long, McD fries. We truly enjoyed eating you, but you'll soon be just a fond and fading memory.

 

Forn Friday 

Forn is 'food' and 'p0rn' combined. DH wants to plant some veggies this year. I bought a package of radish tape. It's a biodegradable tape with the radish seeds already in it. Easy peasy lemon squeezy! DH is poo-pooing my radishes. Until I mentioned making a radish-potato au gratin (he luuuuuuvs cheese!). My mouth is already watering at the thought of fresh radishes on a sammich, in fajitas, in a salad (along with the radish greens!)...

What is a fresh veggie you can't get enough of?

 

Wishing you a stress-free, healthy, and enjoyable weekend!

Comments

Merry's picture

Submitted by Merry on Fri, 05/27/2022 - 11:55am

Eff off to:

  • Office bickering. I am so tired of having people in my office mad or crying or both. I'd have been a terrible therapist.
  • Cancer. One of our wedding party and a friend from way back, and younger than DH and me, has liver cancer. She's doing chemo.
  • Politicians. I'm so tired of party line votes. Power is more important than people and it's disgusting.

Veggie forn: I keep trying fancy veggie dishes, but I always come back to sauteed, grilled, or roasted with plain old salt and pepper. I have some rainbow carrots that are so yummy and sweet that I might not even cook them at all.

 

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Fri, 05/27/2022 - 12:30pm

Merry, office bickering and brown-nosing are both bloody annoying. The team brown-noser has taken a shine to me. Yippee.

Ooooooh, I do enjoy a pan if roasted veggies!

caninelover's picture

Submitted by caninelover on Fri, 05/27/2022 - 1:17pm

To the technology learning curve for, ahem, older people.  I purchased a GoPro before our Alaska cruise last year and am getting around to learning how to edit and post them.  Damn this is turning into quite the time sink LOL.  I bet I could hire an 8 year old to do this all in a half hour.

Veggies - a perfectly ripe tomato is a bite of heaven (although I guess that is technically a fruit...).

Cover1W's picture

Submitted by Cover1W on Fri, 05/27/2022 - 1:23pm

I consider tomatoes a succulent fruit and often eat them like apples. I'll never forget my ex-H's face the first time he saw me bite into a freshly picked huge tomato.

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Fri, 05/27/2022 - 3:18pm

I hear you, caninelover. When I was in school, papers were handwritten. Now everything is computers and such. Kids have a big advantage in that area.

Mmmmm.... a perfectly ripe tomato still warm from the sun!

JRI's picture

Submitted by JRI on Fri, 05/27/2022 - 3:23pm

When I retired, I made 2 resolutions: 1) to never again have to sit and watch a speaker read a PowerPoint and 2) to never again have to learn a system I'll only use occasionally.   #2 has been impossible because everything seems to have a system but my and DH's brains arent getting any younger.  We had a contractor do some lawn repair this spring.  He bought us a programmable sprinkler, thinking he would ease our lives.  Well, they might as well have hooked up the space shuttle to our hose, we just could not figure it out.  DH finally had the contractor return it and now sprinkles manually.  Lol.

Today, we shopped for a replacement coffee maker.  He wanted to please me and was showing me the high end models.  I chose the simplest, smallest and easiest one.  Pour in the water and turn it on, I don't want to figure out how to program anything else.

Fave veggie:  basil.  I always grow 2 pots in order to get my pesto fix.

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Fri, 05/27/2022 - 3:33pm

JRI, I recently replaced my 37yo blender and am NOT happy with those available. So much easier to press one if twelve buttons than play programmer.

Fresh pesto is soooooooo good!

notsurehowtodeal's picture

Submitted by notsurehowtodeal on Sat, 05/28/2022 - 12:39pm

And the restaurants that have the machine on the table to use to order - I tell the waiter I am not interested in learning a new skill so that I can order food. I also won't use them because they are one more way of employing less people.

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Sat, 05/28/2022 - 1:11pm

Our local grocery stores have gone 90% self checkout. One had to close the deli because they can't get people to work and the big one has closed the deli a few times. DH and I were talking about all of the places where we'd be happy to work if we were retirees looking for some extra income.

Cover1W's picture

Submitted by Cover1W on Fri, 05/27/2022 - 1:21pm

Eff off to....work systems

* I could get more done easier if the systems were easier to use and I had more authority but I have to spend time composing screen shots and detailed instructions to people beause the published instructions are not clear and the person isn't used to using the system like we do.  Urgh.

* The person I supervise submitted an ultimatum yesterday; either let me work 100% remote from across the country or I will quit. Well, we cannot hire anyone, another senior person just left and there's no one to do the work. SO yes, please workplace, approve this at least for now (and it should be an option for ALL of us really) as an interim measure because we NEED her to stay at least through the summer.  Frankly, I'll be ok when she leaves so long as we have someone up and running; she's a complainer and not a do-er and a lot of her issues are due to her subbornness of not wanting to learn.

* The weather; we get peeks now and then of spring/summer, like we had a nice day last Sunday but now all this week and weekend...cloudy and rainy. It's a bit warmer but we're still way under normal temps and we're ALL tired.

Veggies we crave?  I really do love kale. It's great in everything and I even love kale salads. I have no idea why but find the textures/flavors yummy; we eat all varieties and the farmstands sell huge bundles of it. That and CARROTS - carrot season I wait for all year; tender, sweet, edible in all forms farm grown carrots. I am drooling thinking about them.

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Fri, 05/27/2022 - 3:27pm

Cover, for those who have proved the workplace functions while remote, why fix it if it isn't broken?? I was supposed to go back into the office a couple of weeks ago, but it has been delayed for the zillionth time. A number of folks have already quit because we'll have to return and they found jobs that are 100% remote. Why some believe bodies in an office is the only choice is beyond me. 

I love kale! Great in salads, but I also have a fave recipe...

 

Ginger Beef, Mushroom, and Kale Stir-Fry

Marinade:

  • 1/3 cup low-sodium soy sauce
  • 1/2 cup low-sodium mushroom broth
  • 3 Tbsp white wine vinegar
  • 2 Tbsp corn starch
  • 2 tsp ground ginger
  • 1/4 tsp freshly-ground black pepper

Stir-Fry:

  • 1 lb flank or sirloin steak, thin cut diagonally across the grain
  • 2 garlic cloves, minced (more if the cloves are small)
  • 2 Tbsp olive oil, divided
  • 8 oz baby bella mushrooms, halved
  • 4 oz shiitake mushrooms, havled
  • 4 cups kale, stems removed and chopped

Instructions:

  1. Whisk together all marinade ingredients and add to a large bowl or ziplock bag, along with the sliced steak. Seal and gently toss to coat. Cover/seal and refrigerate for at least 15 minutes.
  2. Once steak has marinated, heat 1 Tbsp oil in a large saute pan over medium-high heat. Once oil is hot, remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with the garlic. Saute for about 4-5 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
  3. Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 5-6 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have softened. Add in the steak, and toss to combine.
  4. Serve over cooked rice, quinoa, or noodles.

Rags's picture

Submitted by Rags on Sat, 05/28/2022 - 10:57am

Turnip greens, Colards, Kale, Cauliflower, Broccoli, Roasted Radishes, ....

Rags's picture

Submitted by Rags on Sat, 05/28/2022 - 11:08am

Eff-off Friday

Eff-off to my on the spectrum, bipolar, unmedicated #2.  They are just exhausting.

Eff off to sitting at the gate with the COVID/ Monkey Pox infested teaming masses waiting for an aircraft part.  Hopefully the second booster and a KN-95 will let me make my parents 60th virus free.

fOrn.

Cooper's Oldtime Pit bbq Llano Tx here we come. With a couple of trips to Rudy's thrown in just to be sure the low and slow meatgasm is fulfilled.

--figureditout--'s picture

Submitted by --figureditout-- on Sat, 05/28/2022 - 12:25pm

Aniki, play this for the hubby about the radishes.

https://youtu.be/ic_iClOg34A

Eff off to:

The VA healthcare system.

The stomach bug that I probably got from sitting in the ER with my DH for 4 and a half hours on Thursday night.

Favorite vegetable has to be yellow gooseneck squash. 

I like to slice yellow squash and zucchini into rounds and steam it. Then boil up some angel hair pasta. Combine the veg and pasta with a bit of infused olive oil (usually rosemary or basil). Add some grape tomatoes and kalamata olives. Fresh basil and feta over the top. Some fresh crusty bread and done.  My kids call it Greek spaghetti. 

TheAccidentalSM's picture

Submitted by TheAccidentalSM on Sun, 05/29/2022 - 8:25am

So busy I missed Friday completely.  Sitting at my desk on a Sunday creatng a financial model for a client emergency question that should have been done by someone else.

F0rn

What ever vegtable is in season.  At the moment we are having lots of aspargus but that will soon shift over to tomato and then in autum/winter I love celeriac.

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Sun, 05/29/2022 - 11:14pm

That's annoying!

Asparagus is on of our faves. Biggrin