Jan 24, 2024
Related Recs
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i’ve never taken actual antidepressants despite them being recommended by therapists. though for the past two and a half years i’ve been microdosing five days a week and it’s effected me in a big way. overcoming ptsd and troubling themes from my past, but greatly effecting the day to day and feeling more equipped to power through the good and bad with more laser focus and tuning out stray thoughts or unnecessary peripheral distractions and keep me more grounded and present overall
Feb 15, 2024
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back in november i was explaining to my therapist a very common anxious thought pattern i have where i convince myself that people i pass on the street are judging me or secretly having a conversation about me and he told me i might want to consider starting a course of antidepressants. this didn't make me feel crestfallen, quite the opposite--i have a serious anxiety disorder and it was comforting to hear that the best solution for me might be chemical, but for several reasons ssris were and are a last resort. my second to last resort? a psilocybin microdosing regimen! i can't say it helped all that much, but it did make a difference when i needed it. a buddy once told me about a trip he had off 5g of shrooms. he felt his sense of self dissolve and suddenly he was one with the world. then he sobered up and concluded that he didn't get anything out of that trip which you can't get out of lower doses. the same can be said for my experience of microdoses. whether it's .5g or 5g the fungus will help you. i tried out an acid microdose the other day and i think i prefer it--psilocybin had the potential for anxiety, bodily discomfort, and muddled thoughts, acid felt clear, energetic, and more extroverted. these substances are known to be physically benign, and while higher dose trips are known to be mentally dangerous, these low doses can only be beneficial. it's ultimately just fun, and having fun is often therapeutic. in the spring i think i'll take a small dose of shrooms and hang out at the park on the weekends.
Jan 15, 2025
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my first post in ages… sorry was so fucking depressed but i think my antidepressants are working. SO i recommend bupropion (generic Wellbutrin) the XL version cause you only have to take it once a day and I think I appreciate the small things in life again
May 17, 2024
Top Recs from @paydayl0an
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Carmelize the damn onions in butter and beef broth.
Low heat, 45 fuckin minutes. I’m not playin w you.
Use gruyere cheese
Make a compound butter with my girlies: thyme and rosemary and their dude garlic.
Slather that butter on two pieces of sourdough. Both sides, I shouldn’t even have to tell you this.
Cook up some bacon!!!
Add a tomato.
If you’re feeling froggy…truffle powder.
Get to work.
Jan 25, 2024
It’s black history month. Support your black friends and learn the origin of like every American popular musical genre everrr.
Once I’m done with the 40 + genres, we’re diving into the diasporaaaa.
And then at some point I’m talking cash shit about the summer of love and what was cooler than stinky trust fund kids…I mean hippies in San Francisco... I’ll give you some hints, same time period but across the bridge in Oakland. There’s also 1980s Washington DC, fuck it even 1960s Detroit.
I just really fucking hate the Grateful Dead fans. Sorry. Not sorry.
Perfect listening for cleaning the house and doing art projects.
Tell a friend.
Feb 2, 2024
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The price of cured salmon is as bad as gas. Let’s do it for cheap and w our own flavor profiles.
It’s like really fucking easy and no work at all.
1 slab of salmon (skin on or off who cares)
Equal parts sea salt and brown sugar 1:1 ratio is important you can choose how much you wanna mix up.
An assortment of herbs.
I like to use the following:
Cayenne pepper
Fresh ground rosemary
Fresh ground thyme
Garlic powder
Black pepper
Truffle salt
Crushed red peppers
Zest of a lemon
Zest of two limes
Zest of three clementines
Cinnamon
Allspice
If you decide to keep the skin on your salmon, score the skin. This means cut long slits diagonally in the skin so that the pink meat is exposed. Don’t cut so deep that you open the other side.
Mix ALL your herbs together In your salt:sugar ratio
TASTE YOUR BLEND BEFORE IT GOES ON YOUR SALMON.
IS IT MISSING SOMETHING?
IS IT JUST RIGHT?
ARE THE HERBS POPPIN?
Ok good.
Now you’re gonna rinse that salmon slab in water and pat her dry.
Two paths here:
1. You’re gonna place that salmon on a piece of plastic wrap that is on a cookie sheet.
You’re going to start covering your slab in your seasoning mix, pretend like you’re at the beach and you’re covering up your sibling in sand.
Once that side is covered you’re gonna flip her over and do the other side and then you’re going to wrap that mf in that plastic wrap nice and tight so that NO seasoning or salmon is leaking out.
2. You’re gonna grab a large freezer ziploc bag and put your salmon in it. From there, you will be pouring your seasoning mixture in the freezer bag covering the entire piece of fish until you can’t see it anymore.
Keep that cookie sheet handy still Bc that ziploc bag is going right on that sheet.
After you’ve chosen your path, you will place the cookie sheet in your fridge w a heavy cutting board on top, pressing the salmon.
If you need more weight I recommend adding some canned goods on top or more veggies that are in the fridge (maybe a Tupperware container too)
Sit in your fridge for AT LEAST 24 hours. If you do this before bed, flip the salmon over the next morning and let cure for like another 8 hours.
When that 24 hours is up, there will be liquid, that’s normal.
Scrape all that seasoning off, scrape as much as YOU want off. This is your recipe, babe.
Slice up and enjoy w a bagel, on deviled eggs, a piece of avo toast like…whatEVER the heart desires.
Please keep in mind that the longer you cure the more jerky like it will become. This means super TOUGH and SALTY.
If you had skin on your salmon, slice that off and use it however you want. I like to cut it in longer strips, put it over the stove till it gets semi crispy and wrap it around rice. It’s ok if there’s still some salmon meat attached. That adds to the flavor.
Happy cooking, you just saved about 30 bucks and you can have lox for more than two bagels ❤️
Jan 22, 2024