None of those resolution categories apply to me, but if I had to choose one, nicotine is supposed to be one of the most addictive substances & therefore, very hard to quit. I can’t quit what I never started.
I give up caffeine and alcohol every year for Lent. All in all, I do need to drink less.
I learned through repeated hard experience that going on weight-loss diets makes me fatter. Not getting on that rollercoaster again.
I’d love to get out of debt, but no amount of Resolution is going to make a likely pathway appear, and I’m not going to try robbing a bank.
So I suppose I’d have to quit caffeine, which is the only substance I’m addicted to, and which I used to quit occasionally just on general principles so I know I could do it. I just don’ wanna (though I keep the amount well under control.)
I’m already rather slender. I’ve been logging my food, which is helpful when those potato chips start calling my name (and they do… a lot). I ask myself, “Do I really want to go through the hassle of logging these?” About half the time, the answer is “not really.”
That’s precisely why I didn’t choose that option; I assumed it included caffeine.
I dropped caffeine for about three years once, and it was relatively painless. Then my company starting offering free coffee, and for reasons that I’m not sure I can explain, I started taking advantage of it.
I will add that while dropping caffeine didn’t seem to affect me much, picking it up again was quite enlivening, at least for a while.
I quit caffeine for 6 months not that long ago. Then i caught covid, and had a very slow recovery. I just dragged for a couple of weeks. My husband suggested i try caffeine, and that pretty much got me over the “post covid” hump.
I’ve never had an actual job where I had to punch a mechanical time clock with a paper time card, but in middle school we had a “careers” class. The teacher had a mechanical time clock in her classroom and we had clock in/out at the beginning/end of class. I’m not sure if there was supposed to be any sort of lesson there, or if it was just to make the class feel like we were reporting to a real job.
When I worked at a grocery store in college I had to punch a time clock, but that was an electronic one. You just entered your employee ID# and whether you were clocking in or out or going on break, etc. There were no paper time cards.
I was working for a company that was acquired by another. A mechanical punch clock was installed on the very first day they took over. It might as well have been a sign that says, “You now work for assholes.”.
Same here, except that i have massively reduced the amount of caffeine also, just some iced black tea in the morning.
I prefer wings, then breasts, then thighs.
If the sandwich is even a bit spicy, yes, please pickles. If I get a Tommy’s chili burger, I ask for “no onions, extra pickles”
The grocery story I worked for for many years had one. It made a satisfying kerchunk sound, but there were always people hanging around on the hour, either to sneakily round out their time, or because they had been told not to clock in before x o’clock.
Resolution choice - Weight loss. I’ve actually been working on that for the last 18 months, and I’m down 25lbs, even with the bounces from Thanksgiving/Xmas/New Years eating. So I’d be happy to work on that one, because it wouldn’t require any changes!
Punch Card - Yes, but only -once-. Back around 1990 when I was in High School, I had a part time job at a local movie theater. They had a wall in the staff room with a huge paper punch card and cubbies for the staff. Even then it was ancient and pushing obsolete, and yeah, some people fudged it a lot. Everything since was some form of digital clock in or even a biometric one.
Roast Chicken - did not vote. But I did vote YES to the second question, where the cooking method makes a difference. My big issue with some roast birds (looking at you honored MiL!) is that they’re mostly too moist (my MiL) or too dry. If it’s too moist, I want breast meat (generally dryer). If it’s too dry, I normally want thigh meat (more moist). On a perfectly cooked bird, I might edge slightly to breast because the crisp skin there is preferable, but really the only cut of chicken I avoid is the drumstick, because often the skin is unpleasantly rubbery, chewy, or tendon-y on many commercial birds, though I’ll still enjoy wings or wing pieces.
Huh, i have never felt a chicken was too moist. I like moist chicken, and never imagined that anyone else didn’t.
My issue with my mother’s roast fowl was that it was grossly overcooked. Dry, mealy, and falling off the bones.
I worked at the hardware store which was owned by my parents while I was in high school; I punched in and out on a mechanical time clock there, and I can still here the ka-chunk sound in my head.
I was paid hourly for my work-study job in college, but using a paper time sheet filled out by hand.
Yeah, I have no idea what a “too moist” roast chicken would be like. Breast meat is always my last choice, not only because white meat is blander than dark, but also because it is the driest part of the bird. I like wings because of the high skin to meat ratio.
Sometimes my wife picks up one of those Costco roasted chickens, and I really dislike them…they are (for me) too moist, to the point of sliminess. I know people love the damn things, but…blech.
Well one, like @Maserschmidt just pointed out, is that some rotisserie chicken, often the first ones in a batch, can be undercooked/too much saline solution, leading to moistness. Second, you could be just be, like my MiL a kind of poor cook - and not use high enough heat or a two-stage cooking technique. Her chicken is always flat out soggy, with the skin being rubbery, not crisp, and of course, drastically under-seasoned. My M and FiL don’t use many spices: salt, a bit of pepper, and then use a lot of BBQ or steak sauce on their food.
I totally agree that Overcooked chicken is the more common flaw in many/most poultry locations, but overly moist and even undercooked chicken can happen.
Well, i do like a crispy skin. Soggy or rubbery skin is just sad. But i probably under-season chicken for your tastes. In fact, my absolute favorite seasoning for roast chicken is just a little chicken fat on the skin. I don’t usually salt it after i cook it, either. Chicken naturally tastes salty enough for me. (I like to salt beef and pork, and usually lamb.) I do buy pastured chickens that taste like chicken, though. My husband adds hot sauce, because he has little sense of taste, and that is something he can taste. But i really love the flavor of chicken. I hate when people cover it up with tons of rosemary or whatever.
(I do like a nice chicken with ginger and scallion. But not quite as much as fresh roast chicken.)
I used to sometimes buy kosher chickens, but they were absurdly oversalted to my taste.
I agree. They are quite slimey. I find they are really only good for dismemberment and using the meat for other applications, such as white bean chicken chili.
Having never picked up a Costco chicken, i can’t comment. The ones at my supermarket are badly overcooked by the time I’m likely to buy one, from having sat under the heat lamp for a few hours. And despite that, usually have a lot of liquid in the bottom of the container. Dunno why. So dry meat and wet skin, the worst of both worlds.