I need brainstorming on two culinary matters:<\/p>
1. How can I cook spinach that is almost at its lifespan in the most delicious and flavorful (but not difficult) way possible?<\/p>
2. I eat meat but I don't tend to cook it at home, and don't like cooking in general. But I LOVE barbecue sauce. What, besides potatoes, would be easy to make and coverable in barbecue sauce?<\/p>","generator":{"id":"tag:gnusocial.jp,2026-08-30:notice-source:ActivityPub","objectType":"application","status_net":{"source_code":"ActivityPub"}},"id":"https:\/\/sfba.social\/users\/Bronwyn\/statuses\/116684036262881311","object":{"id":"https:\/\/sfba.social\/users\/Bronwyn\/statuses\/116684036262881311","objectType":"note","content":"
I need brainstorming on two culinary matters:<\/p>
1. How can I cook spinach that is almost at its lifespan in the most delicious and flavorful (but not difficult) way possible?<\/p>
2. I eat meat but I don't tend to cook it at home, and don't like cooking in general. But I LOVE barbecue sauce. What, besides potatoes, would be easy to make and coverable in barbecue sauce?<\/p>","url":"https:\/\/sfba.social\/@Bronwyn\/116684036262881311","status_net":{"notice_id":null}},"to":[{"objectType":"http:\/\/activitystrea.ms\/schema\/1.0\/collection","id":"http:\/\/activityschema.org\/collection\/public"}],"status_net":{"conversation":"tag:gnusocial.jp,2026-06-03:objectType=thread:nonce=96e77969effdad3a","notice_info":{"local_id":"12694708","source":"ActivityPub"}},"published":"2026-06-03T03:30:46+00:00","provider":{"objectType":"service","displayName":"GNU social JP","url":"https:\/\/gnusocial.jp\/"},"verb":"post","url":"https:\/\/sfba.social\/@Bronwyn\/116684036262881311"},{"actor":{"id":"https:\/\/hachyderm.io\/users\/skinnylatte","displayName":"Adrianna Tan","status_net":{"avatarLinks":[{"url":"https:\/\/gnusocial.jp\/theme\/gnusocialjp\/default-avatar-profile.png","rel":"avatar","type":"image\/png","width":96,"height":96},{"url":"https:\/\/gnusocial.jp\/theme\/gnusocialjp\/default-avatar-stream.png","rel":"avatar","type":"image\/png","width":48,"height":48},{"url":"https:\/\/gnusocial.jp\/theme\/gnusocialjp\/default-avatar-mini.png","rel":"avatar","type":"image\/png","width":24,"height":24}],"profile_info":{"local_id":"43116"}},"image":{"url":"https:\/\/gnusocial.jp\/theme\/gnusocialjp\/default-avatar-profile.png","rel":"avatar","type":"image\/png","width":96,"height":96},"objectType":"person","summary":"Queer Southeast Asian product manager living in California working on #civictech. Lukewarm takes on tech, food, bicycles, and lots and lots of pet photos.Learning to play jazz piano and saxophone.","url":"https:\/\/hachyderm.io\/@skinnylatte","portablecontacts_net":{"preferredUsername":"skinnylatte","displayName":"Adrianna Tan","note":"Queer Southeast Asian product manager living in California working on #civictech. Lukewarm takes on tech, food, bicycles, and lots and lots of pet photos.Learning to play jazz piano and saxophone."}},"content":"
@Bronwyn<\/a> I find I prefer to cook spinach on very high heat for a short time. <\/p> Put some olive oil and have mid high heat. Add spinach. Salt and pepper. When it\u2019s wilted (a min or two) and water has evaporated it\u2019s good. <\/p> https:\/\/www.thespruceeats.com\/sauteed-spinach-2217337<\/a><\/p>","generator":{"id":"tag:gnusocial.jp,2026-08-30:notice-source:ActivityPub","objectType":"application","status_net":{"source_code":"ActivityPub"}},"id":"https:\/\/hachyderm.io\/users\/skinnylatte\/statuses\/116684057080528429","object":{"id":"https:\/\/hachyderm.io\/users\/skinnylatte\/statuses\/116684057080528429","objectType":"note","content":"