If you read my posts, you know that I love gadgets. Cameras, computers, and kitchen appliances are all fun for me to use and experiment with.
I love discovering odd appliances that turn out to have practical uses. Case in point, vacuum sealers. Cast in point number two, bread machines.
Bread machines were the darling kitchen gadget of the early 1990s, but fell out of favor when the keto/caveman craze hit. People were not eating bread, so there was no need for bread makers. However, in 2026, many of us are back to more balanced diets. Personally, I believe in eating a variety of foods in moderation. I never gave up on my bread machines, and I’m still amazed at their versatility.
As we face inflation and the Trump tariffs, it becomes ever more important to find ways to save money, and cooking at home is one of them. Using a bread maker can not only save you money, it can also give you a better product.
Beyond loaves of bread, all bread makers can make dough to be used for a variety of foods, from pizza to breadsticks. With a bread maker, making dough is as simple as “dump and go.” Ninety minutes later, you have dough to shape and bake in your oven. The result is delicious homemade bread that will impress. All with a very low work-to-result ratio.
My son’s girlfriend came over for a casual weekday dinner. I was making a simple casserole and wanted to make the meal just a little more special, so I threw together some homemade dinner rolls. They were delicious, so let me share the recipe with you. This recipe is from the Betty Crocker Best Bread Machine Cookbook.
I measured the ingredients and put them into the bread machine’s baking pan in the order listed. I measure most ingredients by weight; for instance, one cup of flour is around 120 grams. I do use measuring spoons for lightweight items like salt and yeast. Measuring by weight is not only more accurate, but also easier. I place the baking pan on my kitchen scale, tare the scale to zero, and weigh my ingredient. Then tare again for the next ingredient.
The machine will mix, knead, and ferment the dough. This is what it looks like when the cycle is completed.
I’m not very good at eyeballing the dough into equal rolls, so I measured it and then divided the weight by the number of rolls I was making. This recipe makes 15 rolls; however, I only have one muffin pan that makes a dozen, so I made slightly larger rolls by dividing by 12. My math said each roll should be around 60 grams. I’m not going for precision, so this roll at 62 grams is just fine. Pro tip: I let the dough rest for about 10 minutes after turning it out of the pan onto a floured surface. This time relaxes the dough, making it easier to work with.
I flatten each roll as above. I’ll have a bit of flour on my hands so the dough doesn’t stick to them.
I drew the corners of the flattened dough into a ball and pinched it together.
I placed each dough ball into a greased muffin tin, pinched side down. Yes, these are not perfect balls. I’m a guy and a simple cook. They will still taste great. You may be concerned about the condition of this muffin pan. It has been used for over 30 years, producing thousands of baked goods. It works great, and I love it.
Place the tin in a warm, draft-free place and cover it with a light cloth. A clean cotton dishcloth works well. Let the dough rise for around 30 minutes. Preheat your oven to 375°F (190 °C).
The rolls after the rise.
Bake 12-15 minutes. These rolls were baked for 12 minutes. If you’re unsure if they are done, you can poke them with a food thermometer. if the internal temperature is 190F (85C) they are done. If you want to be fancy, paint a little melted butter on the rolls. I’m not fancy, so I didn’t.
I let the rolls cool for around 10 minutes and then gently took them out of the muffin tin. You can also make free-form rolls on a cookie sheet or turn them into Parker House rolls by dividing each dough ball into three balls and placing the triplet in a muffin cup.
We ate some rolls still warm. I placed the rest into a Rubbermaid container for the next day. They reheat well with a short round in the microwave.
There you have it. Very simple, yet delicious. As good as any bakery roll, but less expensive. A perfect accompaniment to just about any meal, and what smells better than bread baking?
I’m a competent cook, but I’m not a hobby cook. I don’t mind putting a meal together, but it isn’t the driving force of my life. In fact, the only part of cooking that I truly enjoy is playing with kitchen appliances. I’m a gadget guy.
Inflation and the Trump tariff taxes are affecting me just like everyone else, but it’s clear I can reduce my day-to-day costs by cooking at home.
My son’s girlfriend came over for a weekday dinner yesterday. She has had dinner here many times and is more like a family member rather than a guest. However, I know she doesn’t do well with acidic foods, especially those with a lot of tomato products; so many of my “go-to” recipes were shelved for yesterday’s dinner. I wanted to make something she would enjoy, but it had to be easy for me, too. In this case, I upped the ante a bit by making some homemade yeasted rolls in a bread maker. I’ll likely post that recipe soon. The rolls were made the day before and kept in a Rubbermaid container. All I needed to do was make the stuffing casserole and microwave some vegetables. Easy peasy.
This recipe is from Lil’ Luna, but I have seen similar ones from many authors. It is definitely a recipe conceived in the 1970s, as it relies heavily on pre-packaged foods. With that said, it is cheap, extremely simple to make, and it tastes good.
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I made the stuffing and set it aside. I used water plus Better Than Bouillon instead of chicken stock. You could just use water, which may be a better option as the stuffing and soup are already salty. At this point, also preheat your oven to 375°F (190°C).
I dumped all of the other ingredients into a 9 x 13 pan. It would be a good idea to spray the pan with a non-stick spray… but I didn’t, and it was fine. I’m using 1/2 of a Costco roasted chicken. I’ll buy a chicken, pull off the meat, and freeze it into two vacuum-sealed bags. This chicken was from 2024 (it is now 2026), and it was perfectly good as vacuum seal bags prevent freezer burn.
I mixed up the concoction and then added 1 drained can of mixed vegetables. You could use any vegetable, canned or frozen (thawed), that you like. Options include peas and carrots, green beans, mushrooms, or just carrots.
I then spread out the mixture.
I then sprinkled the cooked dressing over the mixture and baked it for about an hour at 375°F (190°C). You want to bake the casserole until it is bubbly and the dressing has browned a bit. I like to “over-bake” a bit to really firm up the casserole, but you do you.
Here it is plated up with a homemade yeasted roll, broccoli, and some jellied cranberries.
The dinner was a hit and served 4 of us; 2 lunch servings were left for the next day. It uses a lot of processed foods, but it’s quick to make, cheap, and tastes good.
Let’s do a price break down:
(From the Aldi US website on 1/8/26)
Stuffing mix. $1.05
Mushroom soup. $0.79
Chicken soup. $0.79
Chicken $2.50 (1/2 of a Costco $5 roasted chicken)
Canned Veg. $1.09
Butter. $0.41
Sour Cream. $1.00
Total $7.63. or $1.27 Per Serving
For these cost savings, I’m using Aldi-branded foods. The chicken is from Costco, their famous $4.99 roasted chicken. I’m only using one-half of the meat, so one chicken can be used for several meals. I’m using canned vegetables, but frozen could be substituted for a small additional up-charge. You can also use canned chicken. In that case the meal could become a shelf-stable option that you keep on your “just in case” shelf.
Add whatever sides you like to bulk out the meal. This may be a good meal to try if you are new to cooking or if you are trying to teach your kids how to cook. Teaching your kids how to cook is a great gift. I taught my kids, starting simply when they were young, and they are all competent adult cooks. They are saving money, just like me…and possibly you!
My sister has been cooking her entire adult life. Her kids are grown and long gone, but they visit her frequently. She loves that they remain close to her and her husband, but there is a problem. Some of her adult children, their partners, and her grandchildren have special dietary needs. Some are vegetarians, others have gluten intolerance, and still others have issues with dairy.
Meal prep for Christmas is especially challenging, as some will arrive early and others late. This year for Christmas dinner, she went an untraditional route and made two giant pots of chili. One with ground beef and the other with Impossible Beef (synthetic beef). Not only was her choice a practical solution, but her family loved the results.
My sister used a recipe she found online from the YouTuber, “Clutterbug,” but I’ll just call it “Nancy’s chili.” It is the easiest chili recipe I have ever made, and when I served it to my family for a weekday dinner, they thought it was delicious, too.
Inflation and the Trump tariff taxes have made everything more expensive. This recipe is not only very economical but also very flexible, as you will see from the substitutions I made.
The following recipe fed three adults for dinner and there was enough left over for three lunches. Let’s check out the recipe.
Brown 1 pound of ground beef. I had a 1.5-pound package of ground turkey, so I used that.
Drain 1 can of corn and 1 can of black beans. I had a can of pinto beans, so I substituted those. However, my sister says that black beans are the best choice. You can use frozen corn if you wish.
Add a large jar (32 oz) of Marinara sauce to the ground meat. This jar is 32 ounces. If your jar is a bit smaller, go with that and add a little water.
Add the drained beans and corn.
I used these packets of taco and chili seasoning, and they worked well. My sister swears by the brand that she listed in the recipe above. She bought her chili seasoning on Amazon. These are from Aldi.
Add the taco and chili packets and mix in.
Cover, bring to a boil, and then lower the heat to a simmer. Let this mixture cook for at least 30 minutes, longer if possible. You may want to give it a stir now and then. Low heat is critical as you want to blend the flavors, but you don’t want to burn the food to the bottom of the pan.
Here is the chili served. Any type of onion on top is a plus. I’m using shallots as I had a few, but a chopped regular onion or a green onion would also work. I added a little shredded cheese and some sour cream to fancy it up. Crackers (of any type) are nice. My mom always served oyster crackers with chili, but we had these Ritz-type crackers on hand, so I used those.
This chili was very thick and filling. If you like a thinner chili, just add some water to the pot. I made a lot of substitutions, but they were all using similar ingredients. For instance, I used ground turkey instead of ground beef and pinto beans instead of black beans. It is OK to do this, and the more you cook, the more comfortable you will become with substituting ingredients.
Many dishes involve similar basic steps, so once you master one dish, you will likely become more comfortable with cooking another.
Over time, I have stockpiled basic ingredients in my kitchen. For this chili, I already had everything I needed in my freezer and pantry. A great place to buy ingredients is Aldi, where spices, canned/frozen vegetables, and other items are reasonably priced.
Let’s say you are making a recipe that uses one can of crushed tomatoes. Just buy two and keep the other one on hand for a future meal. I always have items like tomato products, flour, sugar, baking powder, and spices on hand. Additionally, I have ground meats, chicken, and sometimes pork products in my freezer.
I use convenience products at times, for instance, the Kirkland Marinara sauce that I used in today’s recipe. I’ll always have a couple of cans of condensed cream of chicken and cream of mushroom soup on hand. I understand they are not the healthiest products, but they make tossing a meal together simple. Just like the crushed tomato example, it is easy to pick up an extra can of this or that and build a mini stockpile of staple ingredients. I don’t want every mealtime to involve a trip to the grocery store, as that can be a hassle when making a real meal 5-7 times a week.
Remember, last night’s dinner can easily become today’s lunch. I almost always did this when I was working, and my son has picked up the same habit. Another alternative is what one of my daughters does. She makes a dinner for 4, divides it into 4 meals, and has dinner prepared for most of the week. Another daughter has a routine with her breakfasts, often preparing 3-4 easy ones at once. These simple practices can dramatically reduce your cooking while still saving money. Since I cook for multiple people, I’m a bit less regimented. However, we always seem to have leftovers that are consumed one way or another over the next few days.
My son took some of the chili to school for lunch. I had a bowl for lunch yesterday, and I’ll eat the rest today. Think about that, three dinners and three lunches, all with one super easy meal prep. Also, look at the cost savings. Let’s assume a very reasonable $12 per meal if purchased at a restaurant or fast-food joint. Twelve dollars multiplied by six meals equals seventy-two dollars. That doesn’t count tax or tip, and let’s be honest, you can’t even buy a value meal at McDonald’s for $12 in 2026.
I couldn’t find the Costco prices on the ingredient list, so I searched for items on the Aldi site. To make this chili using Aldi ingredients, the total cost would be $9.43, or $1.57 per meal (not counting toppings). If we assume a $12 restaurant/fast-food meal, we are looking at more than 700% savings!
I know financial times are rough, but there are things that we can do to reduce costs. One of the easiest ones is to cook at home.
We drove almost 8 hours to return home from Minnesota. It was Christmas Day. Everything was closed on Christmas Day, including restaurants, fast food joints, and grocery stores. The only accessible businesses open are highway gas stations, which announce their interstate presence with giant neon signs that lurch out of the pitch-black darkness of winter nights.
-We need to eat.
-Our only option is a repast of gas station food.
Don’t feel too sorry for us. We had a great Christmas Eve dinner at my wife’s sister’s house in Minneapolis. We also had a wonderful Christmas Day brunch at my wife’s parents’ place in rural Minnesota. We were filled with both good food and camaraderie.
We will have our own family Christmas dinner in a few days, and we will visit our oldest daughter a few days after that.
As far as our gas station dinner, the food was as expected, perhaps a bit worse. However, it filled us up, and how many people can say that they had gas station food for their Christmas Day dinner? It is another experience to remember. Perhaps our kids will dramatize the event for their own children, “Kids don’t complain, our parents made us eat gas station food for Christmas dinner!” I must confess that I rather like the absurdness.
Everyone celebrates Christmas in their own way. Some expect a Norman Rockwell Christmas: perfect decorations, perfect food, perfect gifts, perfect family. If that is what you desire, you will be unhappy with your holiday.
We take a more freeform approach. In our case, it feels good to connect with our extended family, and we want to spend time together. It was worth driving from Chicago to Minneapolis on Christmas Eve to share a Christmas Eve dinner with my wife’s family. It was worth driving another hour west to have a delightful brunch with my wife’s 96-year-old parents, and it was worth driving almost 8 hours back to Chicago on Christmas Day to make the above happen.
We knew that everything would be closed on our drive home. That was OK. We did want a slightly better selection of gas-station food. But we accepted what was available.
Our adult kids will look back on days like yesterday with fond memories. Long conversations driving home, junk car food, and Christmas dinner purchased and eaten at a gas station.
A gourmet meal eaten with people that you don’t like is dreadful. Gas-station pizza with the people you love is always the better choice.
Dear Reader, life is what you make of it. It is easy to complain about all of the things that you don’t have. Perhaps you couldn’t afford the Pinterest dinner that you saw online. Maybe you couldn’t be with people that you wanted to be with. Or, someone chose not to spend time with you, even though you wanted to be with them on this holiday. The list of unfilled wants goes on and on. It is easy to turn Christmas into a day of disappointment if that is what you choose to do. That is especially true for those who are adept at cherry-picking. Add up online fantasy meals, this friend’s perfect family get-together, that friend’s fantastic received gifts, and this neighbor’s holiday decorations to create a “super” Christmas, and you are sure to make Christmas Day a day of depression.
But why do that? Why not focus on all the positive things you already have? Why not create a day that may be untraditional, yet special? There are many ways to do this, from extending your holiday to others in a similar situation to creating a non-traditional day. Chinese food on Christmas? A movie night at home or at your local movie theater? Christmas Day could be the day that you treat yourself to all of those movie theater concession items that you never allow yourself to buy!
Can’t spend the day with family or friends? How about sharing a glass of eggnog over a group ZOOM call? Feeling alone? Consider volunteering at a community or church Christmas meal. Have the cash, but not the group? Set a fancy table and cook an elaborate “meal-for-one.” Lobster tail, anyone?
For us, we had to shift times and expectations. Our primary goal was to be together. With that goal achieved, the rest of the events were superfluous. We will do a nice family dinner, and we will see our oldest daughter, just not on Christmas. Instead of feeling sorry that we can’t have the perfect Christmas Day, we see our exceptions as an extension of the holiday. We have reframed this non-traditional time and turned a negative into a positive. Gas station food on Christmas turns into a crazy story to retell. Not seeing our oldest on Christmas Day goes from a disappointment to a way to make Christmas last longer.
I have a friend who reminded me of the quote, “Comparison is the thief of joy.” How easy it is to selectively compare our lives with others. How foolish that comparison.
It is easy to feel sad when observing another’s Instagram life, or to fixate on that kid who, for whatever reason, has cut off contact with us, or to focus on that family member who isn’t behaving the way we think they should. Why not focus on the positive instead of the negative? Why not celebrate those who do want to spend time with us, rather than those who don’t?
We all know people who have to deal with unpleasant holiday expectations. The family party that always turns into a brawl. The adult child who is expected to recreate their parents’ expectations instead of creating their own traditions, the gift-opening, where the same person is unhappy with their gift, year after year.
I suggest creating a workaround. Can you avoid that horrible family party? Or can’t find a reason to leave early, and then make your own more pleasant memory. Can you set boundaries with those who want you to be responsible for their fantasy Christmas? Can you use humor to deflect negativity? Can you accept that person who will be unhappy with their gift, and not make it the focus of your day? Move on; let them sit in their own stink, but don’t let it cover you. You don’t have to spoil your holiday too.
Lastly, beyond its religious significance, Christmas is just a day. A day hyped up by advertisers and influencers. If all else fails, accept that it is only one day out of 365. It will be over in 24 hours.
We are more in control of our happiness than we think. Let’s exercise that control!
Peace
Mike
A TA gas station, the home of our Christmas dinner.
We entered with accepted resignation.
Many of the food options were missing. Perhaps a rubber personal pan pizza?
Who says you have to have a full kitchen to make a Christmas Day dinner? This gas station microwave should do the trick!
This grab-and-go chicken tender dinner looked good. Sadly, it was pretty terrible. The tenders were super spicy to the point of creating an urgent need for one of our travelers.
I love Panera’s squash soup, and I always feel a bit sad when the season is over and the soup is retired for the year. However, it is one of the easiest soups to make if you have an Instant Pot, and it is entirely adaptable to cooking on the stove or even in a slow cooker. You will need to add more time for the vegetables to soften completely if you try one of these alternative methods.
This recipe makes quite a bit of soup, and it is inexpensive. However, with inflation and the Trump tariff taxes, some may have to economize further. This very flexible recipe can be modified in a variety of ways to fit your tastes and your budget.
I made some homemade French bread to serve with the soup, but a store-bought French, Italian, or sourdough bread would also be nice.
Check out the recipe, this one is from thedizzycook.com. However, you can find over a dozen other variations on this soup theme. Here is the recipe.
Using a potato peeler, peel the waxed skin off a couple of medium-sized butternut squash until you reach the bright orange meat.
Using a sharp knife, trim off the squash’s bottom and top. Cut the squash in half. Use a tablespoon to remove the seeds and membranes, then discard them. I’m sure there’s a way to bake the seeds, like pumpkin seeds, but the yield would be too small to bother with.
Cut up the shallots and the peeled carrots into large chunks. I have shallots, but you could use an onion if that is what you have on hand.
Sauté the shallots in a bit of cooking oil until they are translucent, then add the carrots and squash to the Instant Pot (or other pressure cooker).
Add the various spices. I’m using “tube ginger” for convenience. Instead of honey, I added around one tablespoon of brown sugar. For fun, I added a shake of nutmeg and cinnamon. It is OK to substitute and be creative as long as you don’t go too far afield.
I added the apple juice. We don’t drink much juice, so this little 8-ounce “lunch box” apple juice worked out well.
I added the broth, but used chicken instead of vegetable broth. Why? Because that is what I had on hand. Pro tip: I have a big jar of “Better than Bouillon” that I typically use when I need broth (mix with warm water). It takes up little space and keeps well in the fridge. It is less expensive than those boxes of broth, and I always have it on hand. It will add some salt to the recipe, so go light on adding salt and adjust it when the dish is done.
I pressure-cooked on high for 15 minutes, then let the soup rest for 15 minutes more. I released the pressure and tested the vegetables to make sure that they were super tender.
I pulled out my 35-year-old Vitamix to blend the soup. You could use any blender or even a stick blender. I had to blend it in batches. I also added a couple of ounces of cream cheese I found in the fridge, along with about 1/4 cup of half-and-half. These added richness to the soup, though optional. I returned the blended soup to the Instant Pot and adjusted the seasonings. In my case, I added about one tablespoon more of brown sugar because the Panera soup is on the sweet side. However, adjust the soup to your preference.
Here it is, all creamy and delicious, served with homemade French bread. The bread was as easy as adding a few ingredients to a bread machine, pressing a button or two, and walking away. By the way, I added some nuts and a drizzle of half-and-half just for the presentation.
Squash soup is perfect on a cold day. This recipe makes quite a bit and can be frozen if needed. It was delicious!
Few foods are more comforting than Mac and Cheese. It is perfect anytime, but especially good on a cold winter night. Mac and cheese is amazingly flexible, and you can make it as deluxe or as simple as you wish.
The recipe I’ll be using today comes from Thechunkychef.com, but it is similar to many other mac and cheese recipes. As usual, I’ll be making a few tweaks. Remember, you can make reasonable modifications or even omissions to many recipes and still get good results. Are you suffering from inflation and the Trump tariff taxes? This mac and cheese casserole is cheap, but it tastes deluxe. It is so much better than the stuff in the blue box.
I’m usually responsible for making dinner on Wednesday, and this Wednesday, my son’s girlfriend was coming over for dinner. She stops by often enough that dinner doesn’t have to be a big deal, but I’m mindful that her digestion doesn’t handle spicy or tomato-based foods well.
I had just baked some 7-grain bread, but I wasn’t sure how that would go with mac and cheese, so I made a quick batch of corn muffins. As for the mac and cheese, I told my son that creating it would be a father-son job. He was happy to help.
See the photos for the ingredient list and procedure. Remember that I will be making some modifications; never fear!
Boil some elbow macaroni in salted water for one minute less than what the box says. Drain. You can use other types of pasta if you wish, but elbow macaroni is the classic shape.
Melt a stick of butter over medium heat, then add 1/2 cup of AP flour, stirring constantly. Cook this mixture for about a minute.
Add about 2 cups of the half-and-half while continuing to stir and cook the mixture for a couple of minutes. I used some whipping cream that we had left over from Thanksgiving instead of the half-and-half. You could use milk or evaporated milk if that is what you have.
Add the milk, the rest of the half-and-half, and the spices. Continue stirring until the mixture looks thick.
Remove the white sauce from the heat and mix in 2 cups of the cheddar cheese. I like sharp cheddar, but you can use whatever you prefer. You can use only cheddar, or you can use several different cheeses (as the recipe’s ingredient list suggests). It is all good. You can also use less cheddar if you are trying to economize. It won’t be as cheesy, but it will still be delicious.
The recipe calls for Gruyère cheese, but I couldn’t find it. I settled on Gouda. Heck, it is also a “G” cheese… I’m a simple guy and not a cheese expert! Add about a cup of this cheese and stir it in.
This is how thick the cheese sauce should look.
I added a little mustard to the sauce, just because. Nope, it isn’t in the original recipe, but I think it adds something.
I mixed in the partially cooked macaroni into the cheese sauce.
I placed about one-half of the mixture into a greased 3-quart casserole. A 9 x 13 works the best.
Sprinkle half of the remaining cheese over the mixture.
I went off recipe and also sprinkled on a little Parmesan to give the dish a little umami kick. That is totally optional.
Side note. We had some leftover fancy crackers from Thanksgiving, so I put them in a bag and crushed them. I then added some melted butter to the bag. The recipe didn’t call for a topping, but I like mac and cheese with one. Another option would be to use some crushed-up potato chips. Buttered and crushed Ritz crackers work exceptionally well.
I added the remaining macaroni mixture and topped it with the remaining reserved cheese plus a little Parmesan. I then added the buttered crushed crackers on top and baked the mac and cheese for about 20-25 minutes, uncovered, at 350°F (175°C). I baked the casserole until it was quite bubbly around the edges. I used this as my timing guide, so I’m not exactly sure if I baked it for 20 or 25 minutes. Then I let it sit for around 15 minutes before serving.
Here it is out of the oven.
Served with a homemade corn muffin and some broccoli. I know, it seems like our vegetable is often broccoli! We must like it.
That’s it, folks. Another super simple and delicious dinner. Today, it was only my son, his girlfriend, and me eating. This dinner was very economical to make, and there is a lot left over (about 3/4 of the pan). It will reheat well in the microwave for lunches. Mac and cheese also freezes reasonably well.
You can reduce the recipe costs further by using less cheese, and you can get by using only cheddar if that is what you have. The half-and-half adds richness, but you can use only milk if you choose. Sharp cheddar is the way to go, but any melty cheese will work in a pinch.
Yes, it was delicious… do you think I would post it if it weren’t?
Inflation and Trump’s tariffs got you down? Cooking at home can save you money, but many have lost this skill and now consider home cooking to be microwaving a frozen dinner. If that is your home cooking life, you may think that the only way you can get a decent meal is by going out to a restaurant. However, many restaurant foods are the same pre-made, generic-tasting dishes from companies like Sysco (my personal opinion). They are no different from the food that you buy from the grocery store freezer cabinet.
Now, you may think that I’m some domestic wonder, part physician, part house husband. That would be inaccurate. I have always believed that both men and women should be capable of the routine tasks necessary for living.
I could always cook, and I am rarely intimidated by any challenge (OK, I am terrified of heights, so I’ll give you that). Julie is still working, and I’m retired, so it makes sense that I utilize some of my free time in this way. This also let me teach my kids how to cook. Skills they are now putting to good use as they live independently. Lastly, I’m a glass-half-full kind of guy. Some people find misery in everything. I do the opposite. Why not turn cooking into something fun? Play around with a gadget. Learn something new. Share the knowledge. Now, the “drudgery of cooking” is transformed into something completely different.
You don’t have to be a hobby cook to make dishes from scratch. The more you do it, the simpler it is to do. What may seem overwhelming at first becomes second nature over time. Everyone has to eat, and if you make your meals from scratch, you will have delicious food that is significantly less expensive than restaurant, frozen, or (now) even fast food. The recipes I post are effortless yet delicious.
This recipe for lemon garlic chicken (from Cooking with Coit) is straightforward to make and tastes like it was prepared at a nice restaurant. It uses a pressure cooker (Instant Pot). Should you run out and buy an electric pressure cooker? Well, you should, but you don’t have to. You can modify this recipe and make it on a burner, in a slow cooker, or in the oven. You need to increase the cooking times and such, but it is possible.
Here is the recipe!
Oh, by the way, you can make less if you wish. If you are only cooking for two, use four chicken thighs. If you are cooking for one, do the same and reheat the leftovers for easy follow-up meals.
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Start by mixing the salt, pepper, garlic powder, and paprika. Dry the chicken thighs with a paper towel (it doesn’t have to be perfect) and sprinkle your spice blend on them.
Heat the Instant Pot using the saute mode and add some oil. Brown the chicken in batches, starting with the skin side down. It should only take a couple of minutes per side. When browned, remove the chicken to a plate.
Now, add the butter to the pan. Those crusty bits on the bottom of the pan are pure flavor gold. We will liberate them later in the recipe.
Add the onion and garlic and soften them. This will take a few minutes. The onions will get slightly translucent.
Add the Italian Seasoning and briefly cook the spice to release its flavor. This takes less than a minute. Make sure to stir, and don’t let the spice burn. I didn’t have enough Italian Seasoning, so I did one tablespoon of that and one tablespoon of oregano. You could try other spices like rosemary to change things up.
Deglaze the pot with the juice of one lemon (about 2 ounces). The acid in the juice will remove the very flavorful bits from the bottom of the pan. Use a wooden spoon or other non-damaging implement to scrape. Then add the 1/3rd cup of water.
Return the chicken to the pot. I was making eight thighs, so some of them were above the liquid. I spooned the “sauce” over the top pieces before pressure cooking.
Pressure-cook on high for 8 minutes, then perform a natural release. This means you allow the pot to drop pressure on its own. That will take around 10 minutes after the cooking time. If the pressure isn’t down after 10 minutes, it’s OK to release the pressure at that point. If you release the pressure too soon, the juices in the chicken will be forced out, making the meat a bit tougher. However, if you are in a hurry, you can do a quick release. You may have noticed that I’m not using an Instant Pot. All electric pressure cookers are similar enough. Buy the one that you like or use the one that you have. This recipe could also be made in a stove-top pressure cooker. If cooked on the stove, I would reduce the cooking time by approximately 1 minute, as they cook at a slightly higher pressure.
After cooking, remove the chicken to a serving plate. I like thicker sauces, so I mixed around one tablespoon of cornstarch in a little cold water. I turned the pot back on, sauté until the sauce bubbled, and mixed in the cornstarch. This made a nice, thick sauce. Pour the sauce over the cooked chicken.
Ready to serve and extremely simple to make. I added a little chopped parsley, but that is just for show.
Served with a simple rice pilaf and some broccoli. As good as (honestly better than) restaurant food.
Making food from scratch can be very easy. You know the quality, the ingredients, and it is less expensive. What else do you need?
If you read my stuff, you understand that it is pretty eclectic. One week, I may experiment with adding TVP in a meatloaf; the next, I’ll ponder whether God exists; and the following, I’ll explore why I am the way I am.
The blog has never had a commercial purpose. I’m just a guy with a thousand interests, and I enjoy writing. I often tell my kids, “If this post makes a single person think about the topic, then that is a bonus for me.” However, the pure enjoyment of putting thoughts on paper is my primary motivator. Many people have told me repeatedly that more people would read my work if I shortened my posts. Very true, but what is the fun in that?
Often, my posts are stream-of-consciousness, but sometimes, I feel the need to push my personal envelope and explore a topic further. Like many, I dip into social media sites, including YouTube.
About a month ago, YouTube’s “For You” page featured a video about relationships. I can’t remember the exact title, but it was something like “What Men Need To Know About Women.” I clicked on it, which sent me down a rabbit hole of other men-centered videos, including many “Red Pill” ones. When you watch a concentration of them, they start to mess with your mind, and I felt I needed a balance, so I deliberately forced the algorithm to give me more female-perspective videos. These were equally horrifying.
Men bashing women, women bashing men, women treating men like objects to be exploited, men categorizing women along extremely narrow lines. It was pretty horrible. As an expert in behavior, I understand that these curated videos can significantly impact viewers, creating biases and prejudices that can have lasting adverse effects in the real world. I decided I had to write about it, but I couldn’t. I didn’t want to spread what I felt were false narratives. I wanted to offer an observation that would counter the rhetoric. Were people actually ascribing to this stuff?
I decided to approach the topic obliquely. I would write a more general post on the dangers of curated media, which I did on December 3rd. I then opted to focus on the forces of change in our society, and since I was leading up to a post on dating and relationships, I felt the feminist movement was fitting. As a person who believes in equality for all, it disturbed me greatly to see a shift in that movement that seemed to border on hate. However, I wrote that post on December 11th.
With those two posts serving as scaffolding, it was time for me to use the “Red Pill,” “MGTOW,” “Sprinkle Sprinkle,” and other videos to write about relationships in 2025. Based on the videos, the dating scene seems to be in horrible shape. We are commoditizing people (both male and female) in a way that will doom society eventually. Is this really what is happening to dating? Are we all becoming objects to be used and thrown away when we are no longer shiny new pennies? Have we all become narcissistic creatures where others are simply there to be consumed?
I decided to conduct background statistical research on the topic, asking questions such as “Are marriage rates declining?” “What are the percentages of men between 18-29 who are not dating?” “What are the statistics on divorce rates?” “Who initiates most divorces?” … and so forth.
Although I usually write with a stream of conciseness (as I’m doing here) when I want to remember numbers (like stats), I’ll often save them in a file. Guess what? I already had a file on relationships I started in November of 2023! Apparently, I was going to write a post on this very same topic then, but chickened out, as I’m doing now… so I apologize.
Why am I holding off on writing this post? My November 2023 data predicted a horrific future for dating, commitment, and society as a whole. The data that I just gathered suggests that things have gotten worse.
For those seeking a serious relationship, it must be an extremely frustrating and arduous task. Tools, like dating apps, don’t help; they harm. Social Media doesn’t join and educate, it causes fear and dissension. It is very sad.
I try to post things that improve people’s lives, even something as simple as teaching someone to slow-cook a pot roast. When I post something controversial, I try to add some hope, or even a solution or two. Right now, I can’t do that when writing about the current state of dating and commitment. Therefore, I’m holding off on writing the post that I said I would. It is all very sad. I’m very sorry.
Julie has always been a feminist, and I have always believed that diversity is not only morally correct but also a benefit to society as a whole. My opinion goes beyond gender and includes the rights of all people, regardless of race, religion, or sexual orientation.
However, there is one thing that Julie does that bugs me; that is when she retorts that the woes in the world are due to our paternalistic society and the oppression of women by men. This post is meant to present a different perspective. You are invited to accept or reject my ideas. However, please don’t condemn them without giving them a moment’s thought.
My wife is a very bright person. She holds two Master’s Degrees and has two PhD degrees (Clinical Psychology and Social Psychology). She works professionally and has helped countless clients. She successfully runs her own business. She is economically stable and lives in a wonderful community. She has no real wants. I do not see her oppressed or limited in any way.
She could have accomplished all of these things on her own. However, my unwavering financial, emotional, and physical support made those impressive accomplishments easier for her to reach. I am her husband; that is the way it should be. I am also a man. Does my gender automatically make me an oppressor? To be fair, if you asked my wife this question, she would say I wasn’t. However, blanket statements about paternalistic, oppressive men drag me into that category by default. Imagine if the reverse were true, if I generalized the actions of an individual and turned them into blanket gender statements about women. “Women can’t think critically,” “Women can’t do math,” “Women are too emotional for leadership positions.” Are there women who fit these generalizations? Of course, but not all women. Those statements would be considered inappropriate, but male-bashing, even when done innocently, is considered OK in our society.
I don’t have a million-dollar grant to survey the population. My dataset is limited to my experiences and observations. Therefore, it is restricted. However, that limitation does not make my arguments invalid.
Am I a male outlier? What about other males? Does my son have a bias against women? Absolutely not. How about my male friends? No, they have all championed their wives ’ and daughters’ efforts. What about the males in my family? Here again, they have supported their wives and daughters to reach their life goals. My wife’s sister has two daughters and a son. Did their father (my brother-in-law) raise his daughters to be inferior to their son? The answer is no. These are different groups of men from various backgrounds, religions, and generations. All wanted the same for their spouses and children: to reach their goals and potential.
How about if I go back further in time to a much more conservative and constrained culture? What if I go back to my parents’ generation? My parents were born early in the 20th century and married in the 1930s. Both come from large, conservative, ethnic families. Both sets of grandparents immigrated to the US at the turn of the last century from conservative Eastern European countries. Both sides were deeply religious and closely tied to the Catholic Church.
On the surface, they should represent the most traditional values and ideals, and in some ways, they did. How did my parents, aunts, and uncles raise their children? Was there a gender gap?
Both my grandfathers worked in back-breaking, labor-intensive jobs. One fixed machines at a book bindery, the other was a machinist for International Harvester. I don’t believe that either job was particularly rewarding or fulfilling. My grandmothers were housewives, which was also an extremely taxing job. They did not live in a mechanized world; everything from doing laundry to making clothing was done manually. Both sides had large families, and my grandparents faced the mammoth task of raising many children. Money and labor were needed, which kept them very occupied.
All the older siblings in my mother’s family were boys, but the last three children, including my mother, were girls. I know little about her older siblings beyond a few scattered facts. I know that many of her siblings became very successful. A number of them were engineers; one founded a savings and loan; another owned a profitable manufacturing company. Pretty impressive considering that they came from nothing. I have childhood memories of being in awe when visiting their houses. I recall being in one huge house that had its own real library. What was in that library beyond books? An elevator to the upper floors! Wow.
I knew more about my dad’s side of the family. Here, there was a more traditional path to earning a living. Two of my uncles were electricians; two worked in factories; one owned a small furniture reupholstering business; and my dad was the chief operating engineer at one of Chicago’s largest high schools.
My dad’s story illustrates the era’s expectations, which were very different than today’s. He left school after 8th grade to help support my uncle (his brother), who was attending college to become a priest. I think such sacrifices were not that uncommon during that era, as you could still make a living with a limited education. How did he feel about cutting his education short? He often said he was glad to make the sacrifice; yet he attended night school for years, eventually winding up at the Armour Institute (now the Illinois Institute of Technology), so perhaps he did have a feeling or two. Editor’s note: My uncle eventually left the seminary and married. Fortunately for me, that union produced several of my cousins!
Both families were deeply ethnic and traditional, and they held high expectations for their children. Everyone went to church. Everyone was supposed to get married and have kids. Everyone was expected to marry someone with a similar ethnic and religious background. However, these expectations were the same for both sexes.
My mother worked in various jobs after she graduated from high school. There were no restrictions on her working. I’m not sure whether she worked after she married, but I do know there was a significant external push to have children. This pressure was on both my mother and father.
What about my generation? Were there different rules for my sisters and female cousins than for their male counterparts? I don’t believe so. We were all expected to live moral lives. There was an emphasis on showing respect to our elders. There were also religious rules; for instance, we couldn’t eat meat on Fridays. Those rules were the same for both boys and girls.
During my generation, there was a strong emphasis on education. I have two sisters, and both hold advanced degrees beyond their bachelor’s degrees. My one sister didn’t want to go to college, but my father encouraged her to go. He bargained with her to try it for at least a year. If she hated it, she was free to choose a different path. In the end, she earned a Bachelor’s degree, then a Master’s, and worked as both a teacher and a psychotherapist. There was no double standard in my family’s education.
How about my female cousins on my mom’s side? I have limited knowledge, but I know one sang with the Lyric Opera and the other taught. I know more about my female cousins on my dad’s side. Of those I know, all hold Bachelor’s degrees; in fact, I believe most have master’s degrees. Additionally, two hold PhDs and were university professors. Lastly, my male cousins’ wives held jobs, mostly in health care and the corporate world. There were no restrictions on what they could do or become.
As far as societal norms were concerned, women were expected to run the house, and men to provide and protect. Generally, that is what happened in my family. But there were also many exceptions.
In my conservative, religious extended family, societal restrictions on women were ignored. In fact, the opposite was happening. Women were being encouraged to succeed, to become educated, to move forward. I don’t believe my family was an outlier; I saw other’s doing the same things.
Have fringe religious groups used societal rules to control their members, including women? Yes. Have abusive, manipulative men used societal norms to control their wives? Yes. However, both genders can have members who are manipulative and abusive.
When I was growing up, we had a family in our neighborhood consisting of a couple and their only child. The husband worked as a bus driver to support the family, and the wife was a stay-at-home mom. She was dominant in every way. She and their daughter lived in the main part of the house, but her husband was required to live in their unfinished basement. In fact, his wife made him eat off separate dishes, with meals left for him on a tray next to the basement stairs.
How about societal norm outliers with my aunts and uncles? These were individuals who came of age in the 1930s and 1940s, so you would think that their roles were set in stone. On my dad’s side, my one uncle never married. He supported my grandmother financially, and she provided him with a home, meals, and the like. Per societal rules, he should have married. He wasn’t shunned in our family; he was celebrated and held in honor.
On my mother’s side, three of her siblings didn’t marry, including her only two sisters. My two aunts lived together in a functional partnership. They had defined roles, with my one aunt being more dominant and the decision-maker of the two. She attended DePaul University and was an accountant. My other aunt was an telephone operator who retired early due to health problems. She was the more domestic of the two. My unmarried uncle was a bit of a lost soul. He spent his work life testing radar equipment for Western Electric and led a solo life. His health was failing, likely contributed to by alcohol use, so my aunts took him in, and he joined their untraditional family.
That uncle was a kind person, but a bit of an odd duck. However, my aunts were esteemed in the family. There was no stigma around being single. In fact, the only time that I heard my father say a sexist thing about them was when, in the late 1950s, my aunt decided that she and my other aunt should buy a house. “How in the world are two women going to manage a house?” my father said to my mother. They did, and in fact, my one aunt became quite handy.
I also had several aunts who continued to work outside the home after marriage, one for Sears catalog and the other in an office job. I don’t recall hearing any negative comments about them working.
I had an uncle who didn’t work. He was an athletic guy who played minor league baseball in his youth. The line was that he had a heart attack in the1950s, and hadn’t worked since. Something never quite made much sense with that story, as I remember him looking pretty healthy in the 1970s. His wife owned a beauty shop, was the breadwinner, and the more dominant of the two. No one questioned their atypical marriage.
This was the reality that I witnessed. Society imposed rules and regulations on both men and women in my family. However, there were many exceptions to these rules. Parents made an effort to improve the lives of all their offspring, but those paths were shaped by the resources available at the time. For my parents’ generation, there was an emphasis on stable jobs and solid marriages with a strong religious center. For my generation, marriage was still important, but with role modifications. Women were encouraged to become more educated and to contribute financially. Men were encouraged to become more involved at home. These changes should have benefited all parties. In reality, it meant more work and more burnout for both the husband and wife. Not all housework is drudgery, and not all work-for-pay is rewarding. When the expectation is to do both, it can be taxing.
Why did gender roles occur in the first place? No one can say for sure, but it is improbable that they happened due to some plot of men to oppress women. Enduring behaviors continue for a reason and serve a purpose. Patriarchies have developed independently in many societies, but a few societies are matriarchal in their foundations. This suggests that either system can work, but it has generally been more productive for a group to pick one side or the other.
Most of us are familiar with the norm that the husband is the head of the family and the mother is the head of the household, but was it men or women who determined this concept of the typical monogamous nuclear family?
Some may say that men designed this to control their wives. We do see this in some groups, for instance, the fundamentalist LDS cults, where women are raised at an early age to be submissive and to “be sweet.” But there is more to that story. Fundamental LDS boys are often poorly educated to the point that many are illiterate. At an early age, they are sent to work on construction sites to raise money for the church. A few elders control the population, notably the group’s Prophet, whose word is considered the word of God. Powerful men may have many wives, and they can forbid less powerful men from having relationships with their own wives; they can even banish these men from the congregation and claim their wives, if they so desire. This is not men oppressing women; this is a small group of individuals, who are men, abusing their power to oppress an entire congregation for their own needs.
If we go back in time, it is clear that surviving was a tricky proposition. Humans are relatively weak animals, and they found that their chances improved when they lived in groups. In fact, there is evidence that Homo sapiens (us) have lived in groups since our species’s inception.
For a species to survive, it must reproduce. We are driven to exchange genetic material and produce offspring. This biological drive supersedes any constructs about the benefits of having children. However, I’m sure early humans also realized the advantage of a continuing supply of younger members to their community. Raising a child is a labor-intensive and energy-intensive undertaking, leaving the caregiver extremely vulnerable.
Males have a variety of options to spread their genetic material. One male can impregnate a multitude of females and leave them to fend for themselves. This “playing the numbers” method assumes that at least some offspring will survive. Another option is a male controlling many females. Here, the most successful/powerful males would pass on their genetic material while having some responsibility toward the females in their harem, usually providing some resources and protection. There are also matriarchal systems, such as the Minangkabau of Indonesia, that have developed their own mores and folkways for rearing children. Evolutionarily, some of the above options could be more efficient than monogamy at passing on the best genes to the next generation (contrary, also true). So what are the advantages of monogamy?
Men had the advantage of size and strength and were well-suited to hunting and protecting. Women were generally smaller and weaker. They also had the additional burden of caring for infants and children, which required years of intensive work. Women had a greater need to enter into a union for these reasons. Offspring had a better chance of survival when females were protected and provided for. What did they offer in return? Beyond intimacy, women could take on additional tasks beyond child-rearing. This made the relationship valuable for both parties. In reality, it was to women’s advantage to establish traditional roles. Is that why these unions happened? Who knows, but that seems more logical than men’s need to oppress women.
Throughout history, most men worked under exhausting conditions, often performing backbreaking jobs. Women’s roles were different because men and women are not the same. I’m NOT saying that men are more capable than women, I’m saying that men and women are different from each other. Women were also working very hard, but they were doing different tasks. This division of labor was logical and most efficient for thousands of years.
My grandfather worked long hours in a hot and dangerous factory. My grandmother had to manage a million different tasks from baking bread to plucking chickens. His work was likely tedious and mind-numbing. Her work was varied and more creative, but never-ending. However, together they were stronger, and by assuming different roles, they achieved a significant goal: survival and a better chance for their children to survive.
Life for the average person was very tough, with vast amounts of energy spent by both men and women on essential tasks. There was a small group of privileged men and women who, because of their position, followed a different set of rules. With enough money, one could bypass real life and hire maids, cooks, nannies, and any other necessary job-doer.
Things began to change in the early 20th century, most notably in the 1930s, when homes were increasingly electrified. Then, many labor-saving devices were introduced, from washing machines to refrigerators. Jobs that once required an entire day of intensive labor could now be completed in hours. Radio was becoming commonplace, and this medium brought information, culture, and new ideas into the typical home. This medium could bring product advertising to consumers on a daily, unrelenting basis. New, less physically taxing jobs were also growing. New medical treatments emerged, and the need to have large families to ensure offspring’s survival diminished. Convenience food products, like Bisquick, hit the grocer’s shelves. Now there was time to ponder life. Advertisers saw this time as an opportunity to build sales, which were sold along gender lines. Advertisements are designed to make you feel bad, then offer a solution, their product. Ads of beautiful, impossibly thin women made happy with a new vacuum cleaner, or handsome men in fashionable suits demonstrating their prowess by driving a new car, were commonplace. People had more time and were encouraged to buy more. Is it any surprise that gender roles started to change?
Life was changing, but not everything was moving forward at the same pace. This led to increased dissatisfaction and to movements ranging from women’s rights to worker unionization. This also pitted opposing forces who wanted the status quo. Why? Because those in power want to retain it, they will use their power to influence others. Those in power tried to convince the populace that unions would ruin the country. Those in power tried to convince the populace that granting women the right to vote (won in 1925) was unnecessary and would lead to chaos… and so forth. However, I hope Ihave shown that the average man wasn’t the enemy of women. That he saw his wife and female offspring positively. Gender roles and expectations may have looked rigid in a textbook, but they were far more flexible in real life.
So, where does the women’s movement fit into all of this? I was going to explore key figures such as Simone de Beauvoir, Sojourner Truth, and Gloria Steinem. But to be frank, my neck is starting to go stiff from sitting and typing, and I suspect I have already written so much that the vast majority of those who began to read this missive have since abandoned it.
Instead, I think I’ll write about a single pivotal figure, Betty Friedan, who wrote The Feminine Mystique and who co-founded the NOW movement.
Betty Friedan was an intellectually gifted, strong-willed woman. When her high school newspaper rejected her application to write a column, she started her own literary magazine. In 1938, she matriculated at Smith College, an elite institution and one of the “Seven Sisters,” women’s colleges. She excelled at Smith, graduating with high honors. After Smith, she had a one-year fellowship at Berkley studying under the famous psychologist Erik Erikson. At every level, Betty Friedan was exceptional.
She married Carl Friedan in 1947. Carl was a theater producer, inventor, and advertising executive. Betty worked as a writer and freelanced for magazines. Based on the above, it sounds like Betty had a good and elite life. However, she felt that something was missing.
In 1957, she went to her college’s 15-year reunion and surveyed her former classmates about their education, experiences, and satisfaction with their lives. This was a population of women who were likely financially privileged. It should be noted that in 1940 (when these women were attending college), only 5.5% of men and 3.8% of women graduated, and Smith was not an ordinary college; it was an elite institution. I imagine that these women married successful men, who, by their very nature, worked a lot. It is also likely that their economic and social status afforded them more free time than the average housewife. Here was a situation of intelligent, educated women living routine, isolated lives. Is there any wonder that they were unhappy? In fact, Friedan talks about the “terror of being alone” in her groundbreaking 1963 book, The Feminine Mystique.” The book that launched the second feminist wave.
Friedan believed that women should be able to pursue meaningful work commensurate with their intellectual capacity. I don’t think anyone could argue with this. However, in an NBC interview, she made it clear that she disagreed with radical elements of the feminist movement that saw men as the enemy. She felt that men and women should work together to liberate both from obsolete sex roles. That is very different from the current stance of men vs women. The reality is that the typical man has been locked and bound in roles just as females have been. It is just that these roles have traditionally been different, as I discussed above. So why has it become so easy to blanket men in general, when most men suffered the same fate as most women? We may have had different expectations placed on us, but that doesn’t mean that we were less free. Did we have more choices? In the past, it was easier for a man to become a scientist or engineer, but those roles were reserved for a select few. Most men were stuck doing grunt work, often under cruel bosses, in horrible conditions, and with little praise. It was expected that men would earn money and support their families. Men who chose specific careers that were deemed too feminine were mocked and ridiculed. The reality was that old rules trapped both men and women, and these rules were changing more slowly than other societal changes. The most effective path would have been for men and women to join together, but that didn’t happen. Why? Likely because most of us want to have our cake and eat it too. Did women want to give up the good aspects of being a woman (yes, there were good aspects)? No, they wanted to keep them but gain new opportunities. The same could be said of men who wanted more freedom in their roles but feared they would lose their primary function: to provide and protect.
Additionally, it is always easier to find an enemy to blame, and the easier it is to identify the enemy, the better. “I’m not happy and satisfied because of men!” “I’m not happy and satisfied because of women!” In some ways, this mobilizes a cause, but it eventually becomes destructive, which I hope to illustrate in my next post.
But who is to blame for these rigid roles? In part, it is life. For most of the last thousand years, our goal was just to survive. People didn’t think about self-actualization; they thought about where they were going to find the next potato. Once roles are established, they become challenging to change.
Additionally, people in power want to stay in control, and they view any “other” as a threat to that power. Was the typical man in power? No, we were not. Most in power were indeed men, but most men were not part of this powerful minority. We accepted our roles, our fate, and carried out our jobs, even when we didn’t want to, just like women did. Did this one-size-fits-all work any better for men? Nope, but it was what it was. Yes, there have always been abusive husbands, but there have also been abusive wives. There have been religious groups that used their power to manipulate girls, but they also manipulated boys. At the same time, there have always been those who charted their own course, and I’m not talking about heroes like Emelia Eirhart or Madame Curie. Just in my very average family, some individuals bucked the norms because it suited their needs.
Our country has become progressively polarized into absolutes. Good vs. evil, men vs. women, Christian vs. Muslim, and so it goes. When it becomes easy to cast blame on someone else, it becomes challenging to make meaningful change. Why change when you are right, and the other person (or group) is wrong? They should change, not you! Such a stance not only strips the accuser of power but also alienates the accused, leading to stagnation rather than progress. That divisiveness may be what those in power want.
When both husband and wife were working to their limits to survive, there wasn’t much time for either to assess whether they were living fulfilling lives. The traditional husband-and-wife system worked, but it worked better for some than for others.
I stated at the beginning of this post that our society is better when we fully embrace all forms of diversity. This means we must find common ground, not common enemies. Some of us want to be astronauts, and others are content to sweep floors. Some women are happy in traditional housewife roles, while others seek to discover the cure for cancer. Some of us are happy despite our circumstances, and others who can bleed sadness from even the most joyful experience. We are all different, and we all have the right to live to our desires and potential. The problem we should solve is how men and women can work together. We need to let go of generalized statements designed to inflict harm on either sex. Societies chose paternalistic or maternalistic models for a reason; they served a purpose. They are not inherently evil, and we would not have the lives that we do if those models were not in place. Yes, rules need to change, but to blame all the woes of women on men is not only inaccurate, but it is also cruel.
We need to move past blaming entire groups. Just think about how much recent damage we have done to our society by castigating Muslims, Hispanics, Somali, Gays, and Trans people. What benefits were gained from these actions? None. What harm was done? Quite a bit, not only to those groups, but to our society as a whole.
However, it serves only the rich and powerful. By assigning blame, the country can focus on those groups rather than on other policies that will affect everyone in the future.
Betty Friedan identified a problem affecting her social group: wealthy, educated women. However, it shed light on a broader issue: rigid roles for both men and women. Somehow, that truth has been converted to men are bad, women are victims, while at the same time dictating a new rigidity for women, as witnessed by the backlash against Trad Wives, those women who embrace traditional values.
There will be individuals who use whatever they can to control and dominate others. However, that is not the case for most. A bigger problem is those in our society with ultimate power. The individuals who set the tone for the rest of us to follow. Instead of talking about toxic masculinity, it may make more sense to look at the power brokers who make it difficult for people to live lives. If you don’t believe this, just go to any social media platform, which is now the most powerful source of influence. With little effort, you will find countless influencers who will tell both men and women that the other side is wrong. That will be the topic of my next post. But for now, please stop using blanket statements that incriminate entire genders. It is wrong and hurtful. If you call someone an enemy for long enough, they will become what you conjure. Is that what we want?
Those of you who know me understand that I’m an introvert. However, that doesn’t mean that I don’t have any friends. I highly value my friends, and I’m fortunate that they tend to stick with me.
I graduated from college in the 1970s, and I have stayed close to some of my classmates since that time. We get together in various ways throughout the year. A few months back, we were invited to dinner at our friends Debbie and Val’s home, and it was a delightful evening. Debbie made a delicious dinner of homemade food. I’m sure it was a lot of work. A few nights ago, Debbie, Val, John, and Barb came over to our house for dinner.
Naturally, I wanted to serve them a nice dinner. At the same time, I didn’t want to spend the visit cooking in the kitchen. Most people like lasagna, but there is a big difference between the frozen stuff you can buy at the grocery store vs. the lasagna that you can order at a nice Italian restaurant. Homemade lasagna seemed like a good menu choice.
I could make the lasagna the day before and pop it into the oven when they arrived. I decided to serve the lasagna with some homemade cheddar cheese/onion/herb bread. Julie would make a substantial salad to complete the meal… and, of course, there would be snacks and dessert.
I found a recipe on Allrecipes.com labeled “The World’s Greatest Lasagna” with a 5-star rating. This was not a bargain recipe. However, the 9 x 13 dish served 6 of us that night, then my wife, son, and me the next day. There is still some left over for lunch or two. Also, there are many ways to reduce the cost of this dish if you are being blasted by inflation and the Trump tariff taxes, while keeping it a very acceptable weekday meal. Let’s get into it!
Here is the ingredient list from Allrecipes.com. I did modify a few things, which I’ll explain in the photos below.
Add some cooking oil to a large pot and heat it over medium heat. Add the onions, then the garlic to soften. Then add the ground beef and mild Italian sausage to brown. The only Italian sausage that I could find was in casings. I removed the sausage from the casings for this recipe. The packages of ground meat and sausage were heavier than the amounts listed in the recipe. I used them in their larger amounts; it is OK to be flexible.
Add the various spices and mix them in. Use only one teaspoon of the salt, the rest will be used in the Ricotta cheese mixture.
Chop up some parsley per the ingredient list. Add half to the above mixture.
Add the sugar. This doesn’t make the sauce sweet; it just tames down the acidity of the tomatoes (see next photo).
Add the various tomato products and mix in.
Add the water. I’m more of a cook-by-feel guy, so I’m just using one of the cans to measure the water. You do you!
This is what the sauce should look like at this point.
Bring the sauce to a gentle boil and then cover and turn down the heat to a simmer. Continue to cook the sauce for at least 1.5 hours to blend the flavors.
In a bowl, combine the remaining parsley, Ricotta cheese, 1/2 t of the salt, and egg. I had a bigger tub of ricotta, so I added two eggs. I also added around one teaspoon of Italian seasoning to the mixture.
Boil the lasagna noodles for around 8 minutes. Then drain and rinse in cold water to stop them from continuing to cook.
Start the layering. First cover the bottom of the pan with sauce, then noodles.
Then, a portion of the Ricotta cheese mixture. Portion the Ricotta cheese depending on how many layers you are doing. I was doing three layers.
Then some Mozzarella cheese.
Then some Parmesan cheese.
Continue to build your lasagna, ending with Mozzarella cheese. I did put some additional Parmesan cheese under the Mozzarella, instead of on top of it, for this last layer.
Heat an oven to 350°F (180°C). Cover the lasagna with aluminum foil and bake for around 30 minutes. Then uncover and bake for around 30 minutes more. If you are making a two-layer lasagna, reduce the cooking time to around 25/25 minutes. I used a thermometer to ensure the center of the dish reached at least 160°F (70°C). In my case, I cooked the lasagna for about 35 minutes with the foil off. The extra time was needed because the casserole had been refrigerated before baking.
I don’t know how a dish will turn out unless I have made it several times. This was my first time making lasagna in many years (sans the frozen stuff), so I relied on my wife and friends for their opinions. They all said it was delicious, so I call the lasagna a success.
It was a lot of work, but the second time around it would be much less, since I would know what I was doing. I highly recommend making it the day before for an effortless dinner party. The homemade sauce made it delicious, but you could substitute jar sauce. Additionally, you could use ground beef instead of the ground beef/Italian sausage mixture, or omit the meat for a more economical weekday meal.
Can you believe that we were once young college kids!
Here is a photo to prove it! I’m the guy with the mustache! So young, so young!