Friday Bitch & Brag
May 26, 2023 Edition
Getting back on track over here after a long month of medication onboarding…whew! If you’re new to my Substack, the back story on Friday Bitch & Brag is here. Time to circle up!
Bitch: About a month ago I ordered custom labels for the handcrafted items I sell at my online shop, Busy Birdies Studio. They finally arrived this week and the detail isn’t as clear as I’d like it to be. I ordered a 30 mm label, which was way too small for the logo I created. Hmph. Lesson learned.
Brag: This past week I went on a walk nearly every day and I got my honeysuckle fix - twice. The nectar is even sweeter than I remember.
Bitch: The ants returned this week and were hanging around the cats’ food dishes. I detest ants & trying to eradicate them is always a challenge…
Brag: …then I discovered my housemate had a stash of Terro ant traps in the cupboard and I cheered, because Terro makes the most effective ant baits and they are safe around pets. I put out two traps and within hours the ants were gone.
Bitch: An oldie but goodie bitch is online recipe sites and the long-ass introduction and back story before you get to the actual recipe. Fortunately most sites now include a “Jump to Recipe” link/button. In my mind, food writing and recipe sharing should be kept separate from each other.
Brag: I had some onion & bell pepper to chop for freezing1 and before tackling this task, I searched “best way to cut onion/bell pepper” and found techniques that definitely made the process much easier.
I rarely use an entire onion or bell pepper when I’m cooking, so I usually freeze whatever I don’t use. I have a specific heavy-duty freezer bag that holds a quart-sized bag of diced yellow onion and a quart-sized bag of diced red onion. I started doing the same with bell peppers whenever I find a good deal on peppers. Makes meal prep easier for me.