Leisureguy 11mo ago • 100%
When I've slept on a bed without a headboard, my pillow tends to fall off the end of the mattress as I push it around when I sleep. The headboard acts as a fence to keep the pillow on the bed. To me, a mattress sitting on a box spring held up by a frame doesn't look so much cheap as incomplete. But since the bed is typically out of sight in a bedroom, people generally don't sit around gazing at it.
Leisureguy 1y ago • 100%
The resentment behind the terms is scarcely concealed and bursts forth especially when commenting on those who are both smart and educated — a combination that is totally repulsive to many. I see that, but I don't understand it.
I tend to diverge from a recipe, and a prime example is when I thought I'd make a tofu scramble using my [homemade tempeh](https://leisureguy.wordpress.com/2019/08/29/i-definitely-am-going-to-make-my-own-tempeh/). Tempeh, though, is not so moist as tofu, so I thought I'd add a tomato or two for the moisture... and then I ended up not following the recipe much at all — but it was very tasty. I made a kind of [spinach-&-tempeh stew](https://leisureguy.ca/2023/08/14/tempeh-stew/).
I started making my own tempeh four years ago. It took me a while to figure out [a good method](https://leisureguy.wordpress.com/2019/08/29/i-definitely-am-going-to-make-my-own-tempeh/), but now the entire process is easy and relatively quick — almost always a total of 72 hours from start to finish. The effort involved is on the order of making scrambled eggs, though there is a longer wait between steps. I make tempeh from a 50-50 mix of (intact whole) grain and legumes. The photo shows a black-bean-and-black-rice tempeh. My most recent tempeh was soybeans and 3 grains (counting quinoa as a grain): - 1/2 cup sprouted tri-color quinoa - 1/2 cup sprouted millet - 1/2 cup intact whole einkorn I store the finished slab of tempeh in the refrigerator and dice it (large or small, depending) for stir-fries, chili, stews, curries, soups, etc. I also spray the diced tempeh with a little olive oil, tossed with some spices (smoked paprika, ground chipotle or cayenne, etc.) and salt, and then roast that in the air-fryer for a snack.--
I was told that the very best (smoothest) hummus is made from desi chickpeas — but I didn't understand that the reference was to chana dal (split desi chickpeas, hull removed) and not kala chana (whole intact desi chickpeas). So when I saw at Walmart an 8lb bag of "brown chickpeas (kala chana), I immediately bought it and [made a batch of hummus](https://leisureguy.ca/2023/08/17/desi-hummus/). It was quite tasty, though not especially *smooth*.