This morning I got hubby off early so made him his brekkie ... a few hours later I was wanting a few eggs so whipped out the little unit designed to make onsen/soft boiled/ramen eggs using only boiling water from the kettle. I used to pack it when travelling so I could make eggs in hotel rooms. Tragic that way, I know.
Hi, logged into AB2 just now and initially got a momentary fright as my hatchling was in 'egg phase' which shouldn't be the case - I clicked on the egg and my guy was there so I fed him (early) and he's showing up now on screen per usual (I'm playing on an iPad Pro). But the TOF this morning did not have any of the Broadway hats - it did give me coins though and the event is still active for another 4 hours. Anyone else experiencing this? I did register it with Rovio via the in game support with screen shots etc.
I used Silver to take out the left edge of the top 'floating' bit plus the two grounded targets ... limited success as evidently gravity has been turned off for this room 🤣
Saw a post by a guy struggling with cooking an egg in a cast iron pan (sticking etc). I thought I'd do some up in one of mine (I generally do my eggs, of most styles, in stainless steel). I cook in homemade clarified butter, enough to coat the pan without swirling. A nice little butter bath ... med low heat, just let them be. They slide right onto the plate. Eggs courtesy our hens.
In a favourite episode of Frasier, his agent Bebe is waxing lyrical about smoking and in particular the unwrapping of the cellophane and the opening of fresh pack. I'll admit to having a similar feeling when a new deck is called for service 🤣♠️♥️♣️♦️
Sitting down for our daily games and Dannii popped up to follow the action 😂
I prefer to make kimchi with cut napa cabbage rather than the more traditional quartered/full length style. With all the additions, it results in a nice 'fermented salad' in a few weeks. I pretty much follow Helen of ModernPepper's 'small batch kimchi' recipe (youtube video as well available) to the letter, and it always comes out good! Enjoy!
G'day and welcome to August!
After a quick trip to our local farmers market (SW Western Australia), needed to do up a quick jar of sauerkraut. Used 1/2 cabbage, 2% sea salt and 1/2 t caraway seeds ... plus about 100ml of 2% brine. This time of year, the cabbages aren't holding quite as much water as in other months so you'll often need to top up the jar at the start with additional brine. It's cold in the house at the moment (at least overnight!) so it'll likely take an extra few days to get to my taste preference. Happy Krauting All!
It’s pizza night tonight - I make the bases per King Arthur flours recipe, overnight prove. Then stretched into the pan an hour or two before baking - oiled up, toppings - 5 minutes on gas hob on high, 9 minutes in 260c 500f home oven.
Not often, though regular enough that I'm reminded of the phenomenon, upon entering a room there is (often significant) carnage wreaked without me having launched a single bird. It's always a bit of a gift when it happens lol. But I've not seen it before when entering into an arena battle. In the screenshot, I've ended up with 37,476 points before I even started. The Opposition apparently did not experience the same phenomenon. Anyone have a reason (guesses accepted)?
Hello all, let me ask about BeBe, a lovely little gem hatched au natural with two brothers ( RIP) - she’s a bit of a loner and loves to be by me and is healthy, gorgeous feathers etc. She is 9 months old but as of yet shows no inclination to lay. She’s a cross between her lovely Ginger bantam (named Ginger) and her Cochin father Jackie Chan. Are there hens that strictly choose not to lay? She’s NOT eggbound etc before you ask.
This 'finish all with one bird' BS is just that, BS. You can easily get to the penultimate level, and then the coin grab begins ...
I have seen a few posts recently about tuna steaks (frozen) and 'are they okay to eat' queries. I pretty much ONLY buy frozen steaks - and defrost them the way a friend who owns a fish/seafood Izakaya showed me. I also saw a great guy on YT do the same process. All good results. Today it all ended in Sashimi and Tetsuya's 'Tuna Tartare'
Edit: here’s the link to the YT video I mention (not affiliated) https://youtu.be/d5J-eahcRdw?si=t9YnpRD8nSOw7-D4
Just yum!
… pegging during play interesting!! I led with a 7 lol and it’s was all on from there! 😂😂😂
I spent time over a few days installing Ubuntu 26.04 LTS to run off an external SSD, used with my 2014 MacMini, which is essentially obsolete in Apple update terms. I set everything up, downloaded and tested all the apps I would need, ensured Wifi was working etc. Had a good first swim ...
Yesterday, I booted up the Mac in native MacOS mode and it took FOREVER to boot, even though I'd recently tidied it (I had a plan to perhaps reuse as a media server). But that delay, and the recent memory of a nice swim in Lake Ubuntu gave me the courage to wipe the damn thing and install Ubuntu on the internal hard drive. It has a 1Tb drive, with limited use since new (it was always a 2nd device in my Apple ecosystem).
This full on, head below the water, plunge has meant repeating everything I'd done with the external version, but it's worth the effort (and is helping me reacquaint with a Terminal window and command line). Though I will also add that the Ubuntu desktop etc., app store etc. are far more 'Apple-esque' than Windows ever was ...
This is a great community and I appreciate your ongoing support of us converts!
A) I'm reasonably tech savvy - at least I WAS back in the 80's, 90's, early naughties ...
B) As an early semi retiree, looking to minimise the annual/biannual hardware upgrades that used to define my life
We are a Mac household. I have a 2015 Macbook Air as my primary unit that I use for my occasional 'work work' and its been grand to date, even though its reached its upgrade limits on the MacOS of 11.
Microsoft has decided to drop any support and, I believe ACCESS/USE of my Microsoft 365 apps on 13 July. They say I can still use the web browser versions if I want to open, edit, save changes to existing or new files, but the app itself will cease working.
>>> don't get me started on the 'but what if my internet is down' conversation I'm having in my head. I yearn for the days when I had a CD ROM and the app all mine on my system. F&cking SaaS.
Anyhoo.
I'm thinking that if I shift to Ubuntu (which I've installed successfully on a external bootable SSD, and which runs the key things well) I can leverage an up to date browser as necessary and possible also have some 'office' versions? Something compatible with Word, Excel, Powerpoint specifically. (Of course, I also know I have Pages etc. ).
I also need TEAMS and ZOOM clients.
Help me you legends ...
C
…on the state of our deck! It’s just us two and I can assure you we’re keeping a healthy colony of bacteria alive 😂 and saving the earth from plastic coated waste.
I found it amusing that the first hand of a new game decided to mess with my head a little-his crib.
I threw the 10/Q with a Q turn so still ended up with a tidy 17 thanks to an extra nobs point.
We had the privilege of living and working in Japan for six years - and while we’re back home in Oz, I’m still inspired to add elements of Japanese cuisine to our meals. Certainly not traditional however fusion is a thing!
Tetsuya’s Tuna Tartare with further slices, simmered daikon, eggs with furikaki seasoning and miso soup made with aged red miso.
Not a big fan of toms, though decided to plant two plants this year. Of course, their big event arrived at the tail of the season and the frosts loomed. So I harvested all of the remaining fruit green. Sliced all into 1/2 or 1/4 depending on size.
Into a 3.5% brine with a large bay leaf, a dried chili (hot), a tsp of whole peppercorns. 7 days on the counter, fizzing nicely around day 3, tasted until day 7 when I felt they were where I wanted them!
Blended them up in my little battery powered Ninja blender (remove the bay leaf!) this morning with an additional tsp of my fermented chili sauce to the consistency in the photo. Its absolutely wicked in flavour! The perfect fermented salsa for so many things!