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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 03-Jun-2026 12:30:45 JST Adrianna Tan

   in reply to

   • Bronwyn Harris

   @Bronwyn I find I prefer to cook spinach on very high heat for a short time.

   Put some olive oil and have mid high heat. Add spinach. Salt and pepper. When it’s wilted (a min or two) and water has evaporated it’s good.

   https://www.thespruceeats.com/sauteed-spinach-2217337

   • Embed this notice
     Bronwyn Harris (bronwyn@sfba.social)'s status on Wednesday, 03-Jun-2026 12:30:46 JST Bronwyn Harris

     I need brainstorming on two culinary matters:

     1. How can I cook spinach that is almost at its lifespan in the most delicious and flavorful (but not difficult) way possible?

     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?