Wednesday, December 17, 2014

things i know (this week, anyway) #34

- For better or for worse, no one is ever truly, permanently gone from your life.

- Return your shopping cart to its keeper instead of shoving it between two parked cars. It takes 30 seconds and it will make someone's job a little bit easier. 

- If it can be made with a white potato, I will try to make it with a sweet potato

- Step-counting apps bring out my inner obsessive-compulsive, leading me to walk loops around my small apartment in my pajamas: "Sorry, honey. I'm at 9,925 steps for today, and I can't get into bed until I hit 10,000." 

- In this everything-is-available-on-the-internet age, we so often forget the importance of good etiquette. Web-based entrepreneurs (all entrepreneurs, really) put a lot of time and energy into building their social network following. As such, if you would like one to help you promote something, make a connection for you, or teach you how to improve your own digital content, you should ask nicely, and be sure to touch on the fact that you realize the value of their time and digital real estate, and would be very grateful for their help. You should also be willing to (or at least be prepared to be asked to) pay for it. If you don't treat their work with respect, why should they help you out? No matter the industry, it remains true that there really is no such thing as a free lunch.

- In this time of conflict, social injustice, outrage, and protest, it strikes me that one of the things the world needs most right now is good listeners.

- If you think you don't like tofu, that is probably because you aren't cooking it right. To make really good, crispy tofu, start with firm or extra-firm tofu, then press it in a clean dish towel, to remove excess liquid. Cut it into cubes or strips, then fry it in a decent amount of oil (2 tablespoons in a medium frying pan should do the trick), over medium-high heat. Let it develop a nice, thick crust on the exterior of once side, then flip it and do the same on the other side. Once it's cooked, drain it on paper towels, then salt it lightly and use it immediately, however you like. Properly-cooked tofu is a crisp, toothsome delight. Learn to do it well and you'll never look back.

- It's weirdly intimate to wear a mud facial masque in front of your partner. 


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