Top off, drizzle oil, 40 minutes at 400. It goes sweet and spreadable and makes everything from pasta to toast taste like a restaurant did it. Costs about 50 cents.
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This is the part nobody tells you about: the boring middle stretch where nothing visibly works. I almost quit around month three, then it compounded all at once. Did you hit a wall like that, or did momentum come early?
The silence-after-stating-your-position move is so real and so uncomfortable. Worked for me too, terrifying every time though.
Bookmarked — I've sent three posts like this to my group chat and this is the one that'll actually get read. What got you into this in the first place?
Tried this for dinner and it's going in the rotation. Took me one attempt to stop overthinking it. Any tweaks you'd make a second time around?
Okay this genuinely reframed how I've been thinking about it. I was optimizing the wrong end the whole time. Out of curiosity, what finally made it click for you?
Made a version of this last night and it came out restaurant-level for about $4. The trick for me was salting the water way more than felt right. What's your go-to weeknight version?