Sarah Harrast, PhD

Ok returning to this...I cannot stress how much pastry is not a strength of mine but I do wonder if this is a case where a blind bake + stove top filling might be a route around oven time. How to best handle the top crust is a question here. Yes I know you can make pies the day before.

My fave silly idea today has been instead of oyster stuffing doing stuffing oysters which would be some type of oysters Rockefeller vibe with traditional stuffing components in the topping. (alas there are not enough people in our group who eat oysters to go through the trouble)

...getting a filling to the requisite 200˚F takes FOREVER and is not ideal on a day with such extreme oven traffic so I think I made it to about 195 which wasn't enough to slay the raw flour taste. This all kind of killed my motivation for the original idea which I do think would have ruled.

Last year I wanted to do a dark berry/cherry pie with red wine and mulling spices and the day of realized that the particular frozen berry blend I had requested wasn't purchased and I instead had a standard strawberry/blueberry/raspberry bag. Made a pie anyway that was almost really good except...

I can't really get anyone in my family psyched about a pumpkin cheesecake moment so I've gotten it in my head that I might try a savory cheesecake appetizer this year. Saw a recipe for a butternut and sage one that looks intriguing and also like a great Wednesday baking candidate.

Since I'm not a devout observer of halloween season (I know, I'm banned from the internet now), I consider October an extension of thanksgiving season so it's time to start processing my thanksgiving menu thoughts which I think I'll do publicly this year instead of in the notes app /🧵

I remember being kinda sussed by dollar oysters in San Francisco in 2017. It’s easy to understand the psychology behind latte or pizza slice inflation bitching but when the product in question is like the mascot of luxurious treats it reads as very silly.

Agreed and also, much like the scientific method and other things we learn in the context of school, people fail to view reading comprehension as a basic life skill. Like they didn’t make you practice it so you could read Dickens for a living…

When I was a TA for like 100 pre-med students approximately 40% of my office hours were spent saying “you will not receive any credit for answering questions that are not on the test” and then explaining what that meant over and over again.

I lived it.

An old guy at the gym called me ma’am instead of miss.

Also give me a can of spray cheese almost any day.

I mean, I will absolutely house an entire tin of smoked oysters or fish for breakfast like…sometimes with crackers and hot sauce

I have eaten
the unseasoned butternut squash spears
that were in
the steamer

and which
you were probably
saving
for a baby led weaning trial

Forgive me
they were there already
so available
and so soft

-- My Dad, Probably

Do I feel awkward about my clumsy quotation use here? No! The quotes are there to serve me!

“What does it say about my special uniqueness that I have found such a revolutionary way to deal with the very cool important person problem of “will I like this book?” Can’t believe how many common plebs are out there solving this by *checks notes* not finishing the books they don’t like.”

The day will come when I remember that dplyr::slice is the secret answer to everything before spending hours trying to think up a cute solution. #Rstats

Hi yes hello I'd like to report a beach rental named "Sandy Paws" that is not pet friendly

Thai curries. but a lot of the discourse here around pizza seems to ignore that pizza should be reheated on low in a dry pan with a lid. Crisp the crust, melt the cheese. Bread does not like to be refrigerated or microwaved.

What is it with fitness instructors and torturing people with that song? Had a spin instructor once who wanted us to add a QUARTER TURN every time.

Close up pot of (moderately brothy) lentil soup with celery, carrots, and kale.

Now that soup season has arrived… If you aren’t starting your green/brown lentil soup by blooming fennel seeds in oil what are you even doing with your life?

p.s. the only onions in the house were red but it didn’t suffer for it

My picky 2.5 is now refusing almost every pasta preparation in favor of licking up sardine tin oil.

My 🏈 season hot take is that buffalo cauliflower dip is basically just as good as buffalo chicken. The buffalo chicken food theme is built around crispy chicken IMO and if you’re just going to pulverize it with cheese and scoop it onto chips there is no reason to exclude the vegetarians. #GoDawgs

I’m not proud of it but for YEARs I believed it was irrelevant to me because I wasn’t interested in video games.

Jesus that’s $100 of sandwich bag.

Not to mention what is actually linked to fetal health…FEVERS

When I was in grad school I had a baby just as we were coming off our huge worker strike and I showed up to my new mom group to find another mom was the university’s director of labor relations.

slightly diminish a band:

Half & Half

Much like THC levels - the boomers are not prepared for the purity of our modern dissociative media.

I do firmly believe that refusing to outsource your basic cognitive functions to LLMs right now - as so many are stumbling over themselves to do right now, like hogs trotting to a pile of slop that’s been set up inside of a butcher’s delivery truck - will very much pay off in a few years.

This is a very pricey one to fall for.