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Joined 1 year ago
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Cake day: August 2nd, 2023

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  • I switched over almost exclusively to 16 pairs of darn tough women’s solid basic crew socks (66% Merino Wool, 32% Nylon, 2% Lycra Spandex) in 2018. That set of socks is still holding up. The backs of the heels are starting to wear thin, but the only actual holes have been due to the dog.

    The only reason I recently purchased different socks is that I found I benefit from compression socks, which darn tough does not make anymore. I got sockwell men’s elevation socks (31% merino wool, 31% bamboo rayon, 30% stretch nylon, 8% spandex), which offer 20-30mmHg graduated compression. I have not owned them long enough to speak to their durability.




  • This feels like the wrong place to shout out plastic IKEA utensils, but I have had a FULLÄNDAD ladle and pasta spoon for years now and they show no signs of wear.

    They are made of a single piece of smooth plastic, so there is nowhere for gunk or water to get trapped, and they are heat proof up to around 400*F.

    The worst things I have found for the longevity of kitchen utensils are seams, and hollow handles which trap water, and having non heat proof handles because the end that’s not supposed to touch the pan will at some point touch the pan.




  • Made from:

    2 cups yukon gold potatoes (peeled and diced (450 grams approx))
    1 cup carrots (peeled and diced (150 grams))
    1/3 cup red lentils (picked over and rinsed)
    1/3 cup rolled oats
    2-3 cloves garlic
    1/3 cup raw cashews (optional for extra creaminess)
    4 cups water
    1/2 cup nutritional yeast flakes
    2 Tablespoons miso paste (soy or chickpea)
    1 Tablespoon lemon juice or apple cider vinegar
    1 teaspoon salt