What’s on your mind?

[Scepticalscribe]

The closest I have come to camping is back a few years ago spending couple of nights in the RV that friends owned and that we traveled in to attend a group event in another state. It was kind of fun and interesting, and certainly better than being outdoors in a tent in the middle of the woods somewhere. My family was too "citified," too urban, too suburban, I think, even though my father had been brought up on a farm and probably would've enjoyed camping, felt right at home in the woods and natural environment.

I can completely relate to this.

When I was a child, my mother was adamant: no camping! When she traveled she wanted all the comforts of civilization and that included staying in hotels and eating in restaurants.

Completely concur with your mother.

For her going camping was abhorrent and as she said, what kind of vacation would that be for HER? My dad more than likely would have enjoyed it and I probably would've too, but she would have been stuck doing a lot of the tasks including of course dealing with meals and all that as well.

As a child, reading (devouring) Enid Blyton (all those children heading off in caravans for adventures, and not just holidays/vacations), bewitched by what I had thought was the romance of such unfettered travel, I recall once idiotically suggesting that our holiday should take this form.

My mother's immediate (and quite clearly and crisply articulated) response was exactly what you write had been expressed by your mother, and I vividly recall that exact rhetorical question: "What kind of holiday would that be for me?" with the explanation that it would involve all of her normal domestic work-load, without the amenities that ameliorated that work-load.

Not too many restaurants in the middle of the wooded wilderness....

Agreed.

Or coffee shops, book-shops, pubs, theatres, music stores......

 

[KaliYoni]

a dry, tasteless meat, even when you leave the skin on when cooking it.

The only preparation of chicken breast I've had that was truly enjoyable was a sous vide recipe. The low-and-slow cooking while remaining immersed in a marinade the whole time helps offset the typical dryness and flavorlessness. I think braising doesn't do the same thing because of the vacuum packing in sous vide. But for home cooks, sous vide is a major time sink and has elevated food safety risks. 🙁

 

[Apple fanboy]

I can completely relate to this.


Completely concur with your mother.




As a child, reading (devouring) Enid Blyton (all those children heading off in caravans for adventures, and not just holidays/vacations), bewitched by what I had thought was the romance of such unfettered travel, I recall once idiotically suggesting that our holiday should take this form.

My mother's immediate (and quite clearly and crisply articulated) response was exactly what you write had been expressed by your mother, and I vividly recall that exact rhetorical question: "What kind of holiday would that be for me?" with the explanation that it would involve all of her normal domestic work-load, without the amenities that ameliorated that work-load.

Agreed.

Or coffee shops, book-shops, pubs, theatres, music stores......

We used to go away in caravans when I was a child. I never liked it too much. When you drive from Essex to Rome towing a caravan in +40 C heat you’ve had enough by the time you get there! This was in the days before AC in cars and the Channel Tunnel.
The holidays were ok. As long as there was a beach nearby I was happy enough. But I used to miss my friends. Holidays away always meant far too much time with my sister for my liking.

 

[Scepticalscribe]

The only preparation of chicken breast I've had that was truly enjoyable was a sous vide recipe.

An excellent suggestion, but one which, as you point out below, is probably too time consuming for most home cooks.

The low-and-slow cooking while remaining immersed in a marinade the whole time helps offset the typical dryness and flavorlessness. I think braising doesn't do the same thing because of the vacuum packing in sous vide. But for home cooks, sous vide is a major time sink and has elevated food safety risks. 🙁

Actually, I have also tried poaching chicken breasts (skin attached) - prompted by a Nigel Slater recipe (though his, at the time, suggested poaching a whole chicken), which also can work very well, in that it leaves you with moist and flavoursome meat which can be served with virtually everything.

 

[Certificate of Excellence]

Fair enough.

Completely relate to your wife's position, or stance, on this.

In my case, I have worked in war zones, (or, places, countries, regions, that had been war zones) in three continents, - worlds where once there were many (if not all) of the comforts and conveniences we all too often take for granted, comforts and conveniences that the conditions of war have damaged, if not destroyed - thus, I do understand the need to teach that the security and safety of the lives we live and lead are not necessarily permanent, or may not be shared by others elsewhere, and that just as we evolve and progress, so, too, can we regress.

However, in my free time, I do like, greatly appreciate, in fact, - and derive serious pleasure from - the comforts that urban civilisation has bequeathed and bestowed upon us.

Nevertheless, one of the key lessons I learned from my time abroad was to remember to take the time to take actual pleasure from the small, quotidian, everyday things of life.

You make a great point in that there is an emotional maturity component to understanding the reality of nature that you as a diplomat understood through war. I never want my kids to have to experience the extremes of war in order to understand the inequity, uncertainty and frankly, uncaring brutality of it. If that is their ultimate choice as an adult, (branches of military, humanitarian services etc), I understand and support it whole but if I can march them up into the mountains for a taste of the unfeeling, uncaring brutal reality of Mother Nature, they have the foundational experiences for a very healthy emotional inteligence and understanding.

I too thoroughly enjoy the finer points of civilization. For example, my enjoyment of the bidet is a whole new level after camping for decades, doing my business in a hole I just dug lol. I am in amazement in what we as a species and our societies have accomplished in refinement and comfort.

 

[DaveFromCampbelltown]

Asking for help from the community here.

I was cleaning out the car the other day and found in the passenger door pocket a bottle of brown-coloured Caster Oil.

Does anybody have any idea what I might have used it for? Given the yukky colour, I don't think it is for consumption, or does it just go that way with time?

I have other oils that I know what they are for -- neatsfoot, silicone, motor, two-stroke, etc, but caster oil? In the garage?

 

[Certificate of Excellence]

I know castor oil as a laxative however it is also used for hair health and as a topical skin moisturizer. I have heard it can be used as a treatment for inflammation from bacterial or fungal infections like jock itch as well as the infection itself. A little will go a long way as I understand.

** I forgot to add that castor oil was also used in vintage engines/motors as a lubricant so that might explain why you found it in the garage Vs your medicine cabinet.

 

[rm5]

Reality TV (or more broadly, most TV) is on my mind. I don't know how people stand watching that stuff. I have to bail after the first 5 minutes. It's awful.

 

[rm5]

We used to go away in caravans when I was a child. I never liked it too much. When you drive from Essex to Rome towing a caravan in +40 C heat you’ve had enough by the time you get there! This was in the days before AC in cars and the Channel Tunnel.
The holidays were ok. As long as there was a beach nearby I was happy enough. But I used to miss my friends. Holidays away always meant far too much time with my sister for my liking.

My folks and I took vacations every summer for nearly 10 years. We still do, though less often. It's gotten really difficult since my brother and I have grown up. Back when I was a kid at least, I had nothing to worry about, so it was pretty easy, and I always enjoyed it. But we're also close as a family.

 

[Scepticalscribe]

Reality TV (or more broadly, most TV) is on my mind. I don't know how people stand watching that stuff. I have to bail after the first 5 minutes. It's awful.

Couldn't agree more.

Absolutely awful - it panders to, and worse, seems to encourage, - the very worst behaviour, conduct and emotions (as that is what generates viewing traffic).

Moreover, it is utterly artificial, unimaginative, unintelligent, cheap to produce, and - worst of all - seems to attract captivated viewers in large numbers.

 

[ejb190]

For work, I spend my days in nurseries, garden centers, and greenhouses finding, identifying, and diagnosing insects and diseases on plants. Is it any wonder that about the last thing I want to do when I get home is work in my own garden?

This last couple weeks have been filled with meetings, events, and moving my MIL across the state. Last night my wife dropped dinner plans on me before I got home from work and I had so much to do (work and home) that I had to bow out. I just caught myself thinking that I could really use a couple hours in the garden doing nothing but mindless weeding.

 

[rm5]

Just installed a website blocker. Best thing I've ever done. Been finding myself getting too easily distracted by nonsense.

 

[Certificate of Excellence]

The only preparation of chicken breast I've had that was truly enjoyable was a sous vide recipe. The low-and-slow cooking while remaining immersed in a marinade the whole time helps offset the typical dryness and flavorlessness. I think braising doesn't do the same thing because of the vacuum packing in sous vide. But for home cooks, sous vide is a major time sink and has elevated food safety risks. 🙁

Anytime I cook protein, I brine first. The salt assists with added moisture retention as well as accelerates the tenderizing aspect of protein (denatured myosin). I typically don’t sousvide poultry (unless I finish it in a pan) simply because the way food borne pathogens that can exist on/in chicken for example need to be cooked to at least 165F where as the optimal internal temperatures to cook protein via sousvide to maximize SV’s positive effects on texture are to up to around 153F about. This presents a food safety conundrum as you spoke to.

Brining for me certainly improves texture/tenderness, moisture and of course flavor as it is salt.

 

[mrsmith1]

Just been prescribed bloods pressure medication. Man I feel old.

 

[someoldguy]

Just been prescribed bloods pressure medication. Man I feel old.

Been on blood pressure meds for 20 years . Not a big deal . I felt old when I started , but by taking them as prescribed , I'm well on my way to actually being old .