Steve Barnett
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This lazy panda forgot to write something about itself.
Steve Barnett • commented on 10 posts 2 days ago
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Steve Barnett • submitted a list addition 5 days ago
Steve Barnett • commented on a post 5 days ago
Steve Barnett • upvoted 11 items 5 days ago
Hey Pandas, Talk To Me About Your Latest Issues Or Struggles. I'm Here To Listen
I think my biggest struggle is quite common so I don't like to make it seem like a problem. I'm 33 so I'm peak millennial. Lol. Everything just seems to be going so wrong and we have no control over it. The environment is being destroyed and exploited. Our resources are dwindling but our population keeps growing. All levels of government is corrupt with bribes and old people that think they know best. On top of that, the economy is getting worse. I can't afford basic comforts even though I work 8-5 everyday. I can't afford real estate or anything of the sort. There is nothing to enjoy unless you've benefited from wealthy parents or got a lucky break in life. It's just all gone to sh*t (pardon my language). The icing on the cake you ask? I've always been an anxious overthinker which has really put a dent in my social and relationship life. It's practically non-existent. I'm now barreling down a road towards 34 years old, with things getting worse by the second and having missed on any sort of real connection with someone, so I feel like I've missed the boat and there is a hole in the lifeboat (I kind of switched metaphors there but you get the point lol). Thank you for listening. It is much appreciated and felt good to type. :)Hey Pandas, Talk To Me About Your Latest Issues Or Struggles. I'm Here To Listen
I think my biggest struggle is quite common so I don't like to make it seem like a problem. I'm 33 so I'm peak millennial. Lol. Everything just seems to be going so wrong and we have no control over it. The environment is being destroyed and exploited. Our resources are dwindling but our population keeps growing. All levels of government is corrupt with bribes and old people that think they know best. On top of that, the economy is getting worse. I can't afford basic comforts even though I work 8-5 everyday. I can't afford real estate or anything of the sort. There is nothing to enjoy unless you've benefited from wealthy parents or got a lucky break in life. It's just all gone to sh*t (pardon my language). The icing on the cake you ask? I've always been an anxious overthinker which has really put a dent in my social and relationship life. It's practically non-existent. I'm now barreling down a road towards 34 years old, with things getting worse by the second and having missed on any sort of real connection with someone, so I feel like I've missed the boat and there is a hole in the lifeboat (I kind of switched metaphors there but you get the point lol). Thank you for listening. It is much appreciated and felt good to type. :)Hey Pandas, Talk To Me About Your Latest Issues Or Struggles. I'm Here To Listen
My Father Died in May 2019 after a long battle with Alzheimer's. My brother died on New Years Eve 2020 from kidney failure after a life long battle with alcoholism. My Mother died in June 2021. She died next to her bed, no one had heard from her in 4 days and the fire department had to break down her apartment door to get to her. My sister has had to arrange every funeral and settle all of their affairs because I'm 3000 miles away. I so wish I could give her a hug and take away the depression and pain she must be dealing with everyday.
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Steve Barnett • upvoted 6 items 6 days ago
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Steve Barnett • upvoted an item 1 week ago
Steve Barnett • submitted a list addition 1 week ago
Steve Barnett • upvoted 4 items 1 week ago
Hey Pandas, What Is Your Favorite Recipe?
Caramelised Balsamic and Red Onion Tarts with Goats' Cheese filling: 6 tablespoons balsamic vinegar 2 lb (900 g) red onions, very finely sliced 2 x 100 g goats' cheeses 1 oz (25 g) butter 1 level dessertspoon chopped fresh sage 8 sage leaves a little olive oil cayenne for sprinkling salt and freshly milled black pepper For the cheese pastry: 3 oz (75 g) butter, at room temperature 6 oz (175 g) plain flour 2 oz (50 g) strong Cheddar cheese, grated ½ level teaspoon mustard powder pinch cayenne 1 egg, beaten Pre-heat the oven to gas mark 4, 180C. First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 13cm cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed. To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away. Then let the mixture cool until you are ready to make the tarts. To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes – this helps to provide a seal for the pastry and helps it from becoming soggy. Now spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive oil. Finally sprinkle with a little cayenne and bake for 20 minutes.
Hey Pandas, What Is Your Favorite Recipe?
Caramelised Balsamic and Red Onion Tarts with Goats' Cheese filling: 6 tablespoons balsamic vinegar 2 lb (900 g) red onions, very finely sliced 2 x 100 g goats' cheeses 1 oz (25 g) butter 1 level dessertspoon chopped fresh sage 8 sage leaves a little olive oil cayenne for sprinkling salt and freshly milled black pepper For the cheese pastry: 3 oz (75 g) butter, at room temperature 6 oz (175 g) plain flour 2 oz (50 g) strong Cheddar cheese, grated ½ level teaspoon mustard powder pinch cayenne 1 egg, beaten Pre-heat the oven to gas mark 4, 180C. First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 13cm cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed. To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away. Then let the mixture cool until you are ready to make the tarts. To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes – this helps to provide a seal for the pastry and helps it from becoming soggy. Now spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive oil. Finally sprinkle with a little cayenne and bake for 20 minutes.Show All 4 Upvotes
Steve Barnett • commented on 5 posts 1 week ago
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Steve Barnett • commented on 10 posts 2 days ago
Steve Barnett • commented on a post 5 days ago
Steve Barnett • commented on 9 posts 1 week ago
Steve Barnett • upvoted 11 items 5 days ago
Hey Pandas, Talk To Me About Your Latest Issues Or Struggles. I'm Here To Listen
I think my biggest struggle is quite common so I don't like to make it seem like a problem. I'm 33 so I'm peak millennial. Lol. Everything just seems to be going so wrong and we have no control over it. The environment is being destroyed and exploited. Our resources are dwindling but our population keeps growing. All levels of government is corrupt with bribes and old people that think they know best. On top of that, the economy is getting worse. I can't afford basic comforts even though I work 8-5 everyday. I can't afford real estate or anything of the sort. There is nothing to enjoy unless you've benefited from wealthy parents or got a lucky break in life. It's just all gone to sh*t (pardon my language). The icing on the cake you ask? I've always been an anxious overthinker which has really put a dent in my social and relationship life. It's practically non-existent. I'm now barreling down a road towards 34 years old, with things getting worse by the second and having missed on any sort of real connection with someone, so I feel like I've missed the boat and there is a hole in the lifeboat (I kind of switched metaphors there but you get the point lol). Thank you for listening. It is much appreciated and felt good to type. :)Hey Pandas, Talk To Me About Your Latest Issues Or Struggles. I'm Here To Listen
My Father Died in May 2019 after a long battle with Alzheimer's. My brother died on New Years Eve 2020 from kidney failure after a life long battle with alcoholism. My Mother died in June 2021. She died next to her bed, no one had heard from her in 4 days and the fire department had to break down her apartment door to get to her. My sister has had to arrange every funeral and settle all of their affairs because I'm 3000 miles away. I so wish I could give her a hug and take away the depression and pain she must be dealing with everyday. Steve Barnett • upvoted 6 items 6 days ago
Steve Barnett • upvoted 2 items 1 week ago
Hey Pandas, What Is Your Favorite Recipe?
Caramelised Balsamic and Red Onion Tarts with Goats' Cheese filling: 6 tablespoons balsamic vinegar 2 lb (900 g) red onions, very finely sliced 2 x 100 g goats' cheeses 1 oz (25 g) butter 1 level dessertspoon chopped fresh sage 8 sage leaves a little olive oil cayenne for sprinkling salt and freshly milled black pepper For the cheese pastry: 3 oz (75 g) butter, at room temperature 6 oz (175 g) plain flour 2 oz (50 g) strong Cheddar cheese, grated ½ level teaspoon mustard powder pinch cayenne 1 egg, beaten Pre-heat the oven to gas mark 4, 180C. First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 13cm cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed. To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away. Then let the mixture cool until you are ready to make the tarts. To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes – this helps to provide a seal for the pastry and helps it from becoming soggy. Now spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive oil. Finally sprinkle with a little cayenne and bake for 20 minutes. Steve Barnett • upvoted an item 1 week ago
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