@norah_obrien:

Norah
Norah
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Wednesday 02 September 2026 16:41:00 GMT
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chefnam3less
chefnam3less :
Man these comments just showing how much brainwashing capitalism has done.
2026-09-07 00:02:23
1
thomas.mccormick
Thomas McCormick :
I don't think that you don't want to work. You don't want to do anything that isn't worth your time and energy to do. and that is completely respectable. You're not lazy. You're efficient and crave the efficiency that modern jobs are unable and, for the most part, unwilling to provide. You have a lot to give in this world just by existing in it. It is not your fault that the environment you're in won't take full advantage of what you can give.
2026-09-02 18:50:50
5
3speed5
3speed :
You do what you want. It’s your life. You have barely even started. So the “burnout” isn’t real at all lol.
2026-09-02 20:32:18
1
anon.ymous805
Anon Ymous :
Zillenial here (1996). They’re absolutely right, I don’t want to work either. More specifically, I don’t want to commit to a business/corporation that will eliminate my position, fire me, and replace me on a moment’s notice for any reason while I’m expected to make a “clean break” with a two week’s notice. I’m not wasting my time and energy on a company that doesn’t see me as anything more than an asset that needs reporting to the IRS and another line on the payroll form. That’s why I started a business with my buddy. A business where I don’t mind working late because I care about what I do—and I can take a break during the day whenever I want. I’m not living to be a wage slave. I want my life back.
2026-09-02 21:25:29
1
mamamelg911
MamaMelG911 :
I dont think very many people WANT to work. But we do all want money, so there's the rub
2026-09-02 19:20:28
0
rogue_cocount
Guyonthetable :
Well, typically when boomers, or politicians or whoever get online or on TV and say “genz doesn’t wanna work” is not really the reality. It’s just a talking point used to push down a generation who’s been more demanding of employers. It’s a young hating old thing, not a whole generation being lazy thing. You’re not a lazy pos for aspiring to have a low intensity job after having worked in a high intensity work environment very young. You might be hard pressed to find anything you can live off of, but you aren’t lazy
2026-09-02 16:54:28
1
stealthy_yzf
stealthy_yzf :
Can’t relate 😂
2026-09-02 20:11:14
0
poopsmell8
poopsmell8 :
I didn’t want to work anymore so i had a baby and quit 😁
2026-09-02 18:18:03
0
sasquatch.is.drunk
Contention :
I am genuinely curious on what your plan is? Like working just enough to afford rent and groceries or collecting government money? Sorry that you feel like you’re at the end of your rope. I’ve been there and pushed through.
2026-09-03 13:31:01
0
kayleenkelley
Kayleen 💫 :
I dont want to work either but shits expensive so I put my boots on and get it done because thats what you have to do. stop making excuses.
2026-09-02 21:09:05
1
sparrowhawk28
Sparrowhawk :
Please tell me what full time job you worked at 12 years old.
2026-09-04 11:24:48
0
bryantkowalski1
Bryant Kowalski :
Jesus christ my generation is cooked, I work 60s in 100+ degree weather. Stop complaining
2026-09-06 21:30:18
0
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Other Videos

🧄🌶🌱🥩 𝙉𝙀𝙈 𝘾𝙃𝙐𝘼 / 𝚅𝙸𝙴𝚃𝙽𝙰𝙼𝙴𝚂𝙴 𝙲𝚄𝚁𝙴𝙳 𝙵𝙴𝚁𝙼𝙴𝙽𝚃𝙴𝙳 𝙱𝙴𝙴𝙵 𝚅𝙴𝚁𝚂𝙸𝙾𝙽  𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 🔸 1 lb Lean Ground Beef 🔸 1 Bag Bi Tuoi (Cooked Sliced Pork Skin) 🔸 1 Package Nam Powder Seasoning Mix (Loba Brand) 🔸 4 Thai Chilies + more for garnish 🔸 4 Garlic cloves + more for garnish 🔸 1/4 cup Sugar 🔸 Vietnamese Coriander (optional for garnish) 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: 1. Mince 4 Garlic cloves and 4 Thai Chilies. 2. In a large bowl, soak the Bi Tuoi in salt water for 10 mins. Wash and rinse dry. Squeeze any excess water out. Use a scissor and snip the Bi to shorten the strands. (I used about 3/4th of the bag). 3. Add 1 lb Lean Ground Beef and the minced Garlic & Thai Chilies to the same bowl. 4. Pour in the Nam Powder Seasoning Mix along with the powder in the little silver bag. Add 1/4 cup Sugar. Mix it for a few minutes. Use the squeezing method to ensure everything is evenly and well combined. If it’s not evenly mixed, you will have brown spots on the meat later on. 5. Place meat mixture into a gallon-size FREEZER Ziplock bag. Roll it out evenly to the bottom of the bag. Make sure to fill both corners. Roll out to desired thickness. Use the unfilled part of the Ziplock to wrap it around the meat mixture. Remove the air inside the bag as much as possible, then seal it. Tape the Ziplock down with packing tape to secure the shape. Leave it on a flat surface and place a heavy object, such as a book, to add pressure on top. The object needs to be as wide as the Ziplock or else it won’t be leveled. 6. Fermentation with take at least 5 days on the counter. Then you can fridge it. The longer it sits out the more sour it’ll be. I like mine at day 7+.  7. Remove the Nem from the Ziplock and cut it into bite sized pieces. 8. Cut the Saran Wrap into a square (about 6x6 inches). Place a sliced Garlic and Thai chili onto the center, lay a Vietnamese Coriander on it, then place the Nem on top. Pull the Saran Wrap tightly on each side to wrap up the Nem. Repeat steps for the rest.  #cookingvideo#quickrecipesd#foodporncipe#foodstagrams#foodbloggerodie#eeeeeatscipes #fo#asianrecipesover#quickmealram #foo#asiane#vietnamesefoodi#sauce #nemchuac#nem #vietnameserecipeo#streetfoodv#asiansauceo#ngonqua #ngonlam #beerfoodt#rawbeefc#fermentedbeefd#curedbeef_____________________________________________entedbeef #curedbeef #tet #lunarnewyear  _____________________________________________ 𝘓𝘪𝘬𝘦, 𝘊𝘰𝘮𝘮𝘦𝘯𝘵, 𝘚𝘩𝘢𝘳𝘦, 𝘉𝘰𝘰𝘬𝘮𝘢𝘳𝘬 𝘪𝘧 𝘺𝘰𝘶 𝘦𝘯𝘫𝘰𝘺 𝘮𝘺 𝘱𝘰𝘴𝘵 💕
🧄🌶🌱🥩 𝙉𝙀𝙈 𝘾𝙃𝙐𝘼 / 𝚅𝙸𝙴𝚃𝙽𝙰𝙼𝙴𝚂𝙴 𝙲𝚄𝚁𝙴𝙳 𝙵𝙴𝚁𝙼𝙴𝙽𝚃𝙴𝙳 𝙱𝙴𝙴𝙵 𝚅𝙴𝚁𝚂𝙸𝙾𝙽 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 🔸 1 lb Lean Ground Beef 🔸 1 Bag Bi Tuoi (Cooked Sliced Pork Skin) 🔸 1 Package Nam Powder Seasoning Mix (Loba Brand) 🔸 4 Thai Chilies + more for garnish 🔸 4 Garlic cloves + more for garnish 🔸 1/4 cup Sugar 🔸 Vietnamese Coriander (optional for garnish) 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: 1. Mince 4 Garlic cloves and 4 Thai Chilies. 2. In a large bowl, soak the Bi Tuoi in salt water for 10 mins. Wash and rinse dry. Squeeze any excess water out. Use a scissor and snip the Bi to shorten the strands. (I used about 3/4th of the bag). 3. Add 1 lb Lean Ground Beef and the minced Garlic & Thai Chilies to the same bowl. 4. Pour in the Nam Powder Seasoning Mix along with the powder in the little silver bag. Add 1/4 cup Sugar. Mix it for a few minutes. Use the squeezing method to ensure everything is evenly and well combined. If it’s not evenly mixed, you will have brown spots on the meat later on. 5. Place meat mixture into a gallon-size FREEZER Ziplock bag. Roll it out evenly to the bottom of the bag. Make sure to fill both corners. Roll out to desired thickness. Use the unfilled part of the Ziplock to wrap it around the meat mixture. Remove the air inside the bag as much as possible, then seal it. Tape the Ziplock down with packing tape to secure the shape. Leave it on a flat surface and place a heavy object, such as a book, to add pressure on top. The object needs to be as wide as the Ziplock or else it won’t be leveled. 6. Fermentation with take at least 5 days on the counter. Then you can fridge it. The longer it sits out the more sour it’ll be. I like mine at day 7+. 7. Remove the Nem from the Ziplock and cut it into bite sized pieces. 8. Cut the Saran Wrap into a square (about 6x6 inches). Place a sliced Garlic and Thai chili onto the center, lay a Vietnamese Coriander on it, then place the Nem on top. Pull the Saran Wrap tightly on each side to wrap up the Nem. Repeat steps for the rest. #cookingvideo#quickrecipesd#foodporncipe#foodstagrams#foodbloggerodie#eeeeeatscipes #fo#asianrecipesover#quickmealram #foo#asiane#vietnamesefoodi#sauce #nemchuac#nem #vietnameserecipeo#streetfoodv#asiansauceo#ngonqua #ngonlam #beerfoodt#rawbeefc#fermentedbeefd#curedbeef_____________________________________________entedbeef #curedbeef #tet #lunarnewyear _____________________________________________ 𝘓𝘪𝘬𝘦, 𝘊𝘰𝘮𝘮𝘦𝘯𝘵, 𝘚𝘩𝘢𝘳𝘦, 𝘉𝘰𝘰𝘬𝘮𝘢𝘳𝘬 𝘪𝘧 𝘺𝘰𝘶 𝘦𝘯𝘫𝘰𝘺 𝘮𝘺 𝘱𝘰𝘴𝘵 💕

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