u/ClaireKnocks

https://preview.redd.it/mle80pssfqyg1.png?width=295&format=png&auto=webp&s=7ee742c82c0896150a7b87a793b2b295e9a5e674

[PF2e]

I'm playing with Active Tile Triggers - I want a basic "click to open actor sheet" for a landing page.

I can get this work, but the clickable area is the lower-right of the tile image, and then a square of the background about the same size as the tile (rough image above).

I've tried changing triggers to something else, then going back to Click, and the same thing happens, ditto for making a new tile.

(Australia, for reference)

So I've made an effort to actually start batch cooking, and it's been going well, but I think I can do better. One of the things I prep is my beef mince "meal base" that I then use with different sauces/flavours/whatnot each time I pull one from the freezer to give us variety. (Eg, last night I used it with a goulash packet mix).

At the moment, this is how I make it (all veggies are shredded in the food processor):

• 1kg lean beef mince
• 2 tins of lentils
• 4/5 carrots
• 2 zucchini
• Spinach (maybe 200-300g of uncooked leaves)
• Celery (whole one)
• Garlic/pepper

Then this is all cooked down in the slow cooker and portioned to about 1 cup of mix per person per meal.

Questions/help:

• I don't know how fearmonger-y it is, but I've heard too much spinach can be bad? Should I be alternating each batch with kale? (Does that also simmer down to basically nothing?)
• I'm going to add a third can of lentils, see how that is, then maybe add a fourth to stretch it more without impacting the texture.
• Should I add more carrot?
• For the batches where we have spinach, I was thinking of adding a lot more (maybe dumping in an entire 600g bag?)
• What else should I add, I've been thinking of the following:
  • Cabbage? (Possibly as a third green alternative to spinach/kale, possibly just as an addition)
  • Radishes (not currently in my cooking rotation, but cheap at the market)
  • Bok choy (my market has plentiful and cheap Asian veg as well, so suggestions there would be great)
  • Peas/beans (was thinking of blending the peas so they thicken the mixture?)

I'm avoiding potato, sweet potato, pumpkin, etc, as they might be an element of the actual dish, and might not go well with everything, whereas I want the base to be as "generic" as possible.