#effitafterall

[toptony]

I think the couple I've loved the longest is Alex P. Keaton and Ellen Reed from Family Ties. I remember watching the episode at the dance, where she leaves after they kiss, and he races to the train station to beat her there (I don't remember why she was going to the train station, but he beat her there!) I'm love that they are still together in real life. They're a ride or die celeb couple. They were the first time I was able to really identify romance in media.

I’ve never watched Family Ties but it has been on my list for a long time. I love Michael J. Fox. I think he’s an awesome person and actor. I love how his marriage has stayed strong and I totally forgot they met on the show. Love it!

♥ ♥ Come to my inbox and tell me which couple you have shipped the longest and why ♥ ♥

[copperbadge]

Answers About Chicago Food

patrickmckinney replied to your post “This evening I picked up a modem...”

Oh man, I also really miss harolds. That and a six-pack used to be my husband and my regular date night when we were extra broke college students. <3 Glad your dinner was not taken from you ^_^

I haven’t had Harold’s terribly often, but I will say sometimes you get a craving and only Harold’s will do! :D 

effitafterall replied to your photo “I decided to tackle the fridge...”

That looks like a delicious breakfast hamburger. Where did you get it? I, for reasons undefined, enjoy fries served in those baskets. 

Well, the baskets allow air to circulate, so they cool faster but don’t get soggy! I can see why you would. :D That is the Carmen and a side of fries at Hax, a burger joint in Printer’s Row. 

frostyemma replied to your photo “I decided to tackle the fridge...”

did you manage to eat all of that?

I actually didn’t. I was ravenous, but Hax burgers are a pretty good size, so I devoured the burger but only had about a quarter of the fries. The rest are in the New Fridge, waiting for me to snack on them tomorrow :D

candiedgingerbadger replied to your photo “I decided to tackle the fridge...”

That...looks like the most delicious breakfast ever and now my eggs seem sad and insufficient

Funny enough, I was planning to have eggs, but at that point they were trapped in the fridge, which I couldn’t access due to being halfway through the swap-out process. :D 

ravenreyamidala replied to your photo “I decided to tackle the fridge this morning but realized I don’t have...”

Sam, Sam, Sam— Clint Barton doesn’t just have hamburgers for breakfast: he also has butt pudding

LOL! Yes, I know you’re very proud of the Butt Pudding story :D 

[copperbadge]

effitafterall replied to your photo “Yikes did I hella forget to post this morning’s run.  I’m trying to...”

Did you zigzag your way across Congress?

It’s true there isn’t a ton of traffic that time of day....but no. My GPS has no respect for my sense of direction and personal safety! 

acupofteaandagoodbook replied to your link “Victorian Pharmacies and Room 237”

What's the Victorian pharmacy documentary called? Sounds interesting

I think it’s just called “Victorian Pharmacy”. It’s a BBC four-part series. You can find it on youtube for sure, that’s where I got it. 

[toptony]

Came for the Coulson, Stayed for the Who.

Awesome! It’s a good thing you’ve stayed for the DW because I haven’t posted any Coulson in a long time. Sorry about that Coulson lovers.

[copperbadge]

effitafterall replied to your photoset “I cooked all morning...”

Where might one find a recipe for the three pounds of pressure-cooked pork shoulder, if one was inclined to attempt it oneself?

I just kinda made it up based on cooking time. :D Basically: 

Cut pork shoulder into two pieces to make it more manageable, if necessary. Salt and pepper or marinate the meat overnight however you like. I used salt and pepper plus the “Greektown” greek spice mix from Spice House. 

Turn the pressure cooker to sautee and add a bit of oil. Brown all sides of both pieces of meat, removing when done. Pour in about half a cup of water to deglaze (you could use wine if you wanted, or vodka). Turn off the sautee function. 

Mix 1/2 cup each cider vinegar and maple syrup, then add one 6oz can (about 1/3 cup) tomato paste. You can also just use barbecue sauce for this. Pour a little of it into the pan to mix with the water, then place the pork into the instant pot. Pour the rest of the sauce over the pork. 

Close the pot and lock, close the valve, and pressure-cook on high for 75 minutes. Natural release when finished. 

Pour off most of the liquid, remove the pork, and shred with a fork. Add back into the pot with about 1/2 cup of the liquid, about 1/2 cup of barbecue sauce, and maybe a bit more maple syrup if you want. Stir to mix, simmer for a little while to blend the flavors. Keep on low if you’re going to serve immediately to keep it warm, or remove it again and package up for later eating.  

queerenbian replied to your photoset “I cooked all morning...”

is that you in the first photo?

LOL no, I wish! That’s Sebastian Stan from a photoshoot of some kind.

[karlamsloki]

effitafterall replied to your post “So I’m having panic attacks now. Yesterday and today I had panic...”

I wish I had advice. I hope you got through it okay. I'm sorry. Panic attacks are awful.

I got through it ok and I was able to have dinner albeit very slowly and with lots of water breaks but at least my stomach is full now, small steps.  Thank you so much for reaching out, advice is always appreciated but having people reach out it’s just as great.