SlanskyRex

I've had bad luck at CVS / Walgreens the past few times I've asked because they said they didn't have enough staff to handle a walk in (??). Way overdue and need to get it this weekend!! Thank you!

I'm cooking turkey parts for the first time this year: a 5lb bone in breast and a couple pounds of wings (just cooking for 4). I'll be dry brining everything. Any suggestions for how long to cook / at what temp? My plan is basically to find a recipe for a small spatchcocked turkey and shorten it, using my meat therm to tell when exactly to take it out of the oven, but I'll literally be "winging it" so would love any advice or experiences with this!

I know everyone has been sold out the past few days. Anyone have any leads on restocks I could pick up today? Looking for 10,000+ BTU if possible (rated for 450+ sf). We'll be driving from Olympia to Portland today, so availability anywhere along that drive would work! So far every Lowe's, Home Depot, Best Buy, etc is still saying they're out until next week.

Our old AC broke on Saturday so we've been hiding from the heat at my parents' house with central air, but we really need to get back to our apartment and back to normal life. Our guinea pigs are at risk of heat stroke if the indoor temp climbs over 80, which is why we need an AC so urgently!! Thank you for any tips you can offer!

We are planning an outdoor state park wedding for this July, and things are starting to come together. We're thinking first look / private vows / couple's portraits starting around 2, ceremony at 3 or 3:30, and dinner at 4 or 5 (picnic / bbq buffet). Cake and coffee at some point after that (our crowd drinks coffee at all hours). Sunset will be at 8:40, and we've got the photog until 10 to capture some cool photos after dark with dramatic lighting. We've invited around 70 people and the final head count will likely be 50-60.

My first issue: we're not planning to have dancing. There's no dance floor, and our park permit doesn't include dancing, as they'd probably reject that due to covid. We

I picked up an Eye of Round Roast this week and I'm excited to cook it in my IP tonight. I'm having a little trouble finding consistent recipe recommendations--it seems like eye of round shouldn't be treated the same as chuck roast. There aren't many IP recipes and they seem to vary a lot (one says to add the veggies halfway through pressure cooking so they don't get overdone... another says to pressure cook for 4 minutes then natural release for 90 minutes...). Does anyone have suggestions for pressure cooking an eye of round roast, or better yet, a recipe you've personally tried? My roast is about 2.5lb and I'll be cooking it with carrots, potatoes, and onions. Thank you!

Edit: I may use

Hi fellow pig fans. Please remove if this is not allowed. I'm really sorry to be a downer--if you can't bear a long sad story please don't read! I just need to get this out to someone who will understand.

A few weeks ago I posted my pig Lemmy for FOF (here). He was completely healthy and acting normal. He passed away suddenly on 2/10--we came home from brunch and just found him in the cage. Gone.

I don't know what caused it, but he has always had some issues with impaction so we figured it was just one of those things. Stasis, maybe. Our other pig, Pig, went to the hospital for stasis in