Remember when you were a kid and you mom reminded you to grab a coat before going to school? Or when she scolded you for going outside with wet hair because you would catch a cold? And you dismissed it?
But, then you caught that dang cold… Sure, you could have listened, but you had to learn it on your own, right? Because then the lesson sticks.
Well, the lesson is sticking this week. It’s sticking hard.
For months my techie partner has been bugging me to change my passwords. Telling me to change them often. To make them more complicated. To not use one password for all my accounts. Did I listen? No, of course not.
Then this week my Twitter account got hacked. My followers got repeatedly spammed. Some people realized right away that I had been hacked and alerted me while others got really frustrated because they thought I was intentionally spamming them.
Luckily I was able to change my passwords rigtht away. (And luckily I had always kept a different password for my bank!) As of now I think the problem has been fixed. At least, I really hope so.
After the royal pain-in-the-behind that this has been, I will never again be lax about online security. And neither should you. But, you don’t have to take my word for it… do you?
I hope none of your accounts are ever hacked. But, if they are… stay calm… and act fast. Get those passwords updated. Make them complicated. Use different passwords for different online accounts. Do some deep breathing.
Then stay the heck away from your computer and retreat to the safety of your own kitchen where life is good, pure, and happy. A place where no spam exists (except, maybe, in a creepy can at the back of the pantry). A place where roasted vegetables reign and you can be comforted by the smell of ginger-roasted parsnips from the oven.
Slightly adapted from Food and Wine
2 Tablespoons coconut oil
1.5 pounds of parsnips, chopped
1.5 Tablespoons fresh minced ginger
Zest from 1 lemon, optional
Freshly-ground sea salt and pepper to taste, if desired
Preheat oven to 325 degrees. Toss parsnips with coconut oil and ginger. Lay flat on a sheet pan and bake for about 30 minutes, or until tender.
Top with lemon zest, salt, and pepper before serving.