I feel that the window of opportunity for Detroit to go to the SB has come and gone. They missed their best chances between 2021 and 2024. It will be awhile before they get their act together again.
Since the release of AI's my use of art and music to enhance my campaigns and story telling has skyrocketed. I use to draw a half dozen pieces of art and hand drew a few maps on graph paper.
These could take hours if not days to produce. Now I can do a dozen+ rough sketches in WaCom tablet in a hour or two( like storyboards), toss it over to AI to ink and color - I then go in clean them up. Music can be created for atmosphere in a few seconds. I've even written sea shanties that were set to music and used in a coastal town tavern encounter.
Every once in awhile one of my players does something stupid or silly. So after the session to commemorate the scene I doing a quick drawing, AI inks it, I finish it and give them a copy for their characters journal so they'll always have it to recall the time their character went above and beyond to make the game so memorable.
Here is a quick sample of what I am talking about.
This was one such funny scene that needed to be drawn after a game session. You had to be there.
Does anyone else do things like this for there campaigns and players?
I have noticed that if I get drunk with regular alcohol, rum, tequila, vodka...I can suffer from the normal consequences of doing so...I suffer a headache and am sensitive to light and sounds. This is normal. Alcohol causes dehydration that severely effects the chemistry of your brain.
Enter mead. I can get drunk drinking mead that is as much as 18 abv, and...
...nothing. No headache, no light or sound sensitivity.
I am preferring getting a nice buzz from mead rather than getting stoned (I'm 60+ don't judge - I'm enjoying my life), because getting stoned causes munchies. Getting nice buzz from mead doesn't do anything but make me feel good and no pain.
Is this normal for mead? Where is the dehydration, the headaches?
Will you be watching this great movie this week? It's the anniversary of the Kintners kid death. It's that time of year again, celebrate Alex Kintner and watch this great cinematic master piece.
Few movies can match the epicness of this. So grab some popcorn. Curl up on the couch and watch one of the greatest movies to ever grace the big screen
OK. Art is scrambled because it is a work in progress.
Anyway...I posted an image for Gemini to write prompt for. I clearly ask it - "Use image as reference - write a prompt for Nano Banana...blah, blah, blah"
This is what it spat out.
I think it has finally lost it's mind. How can it confuse what I asked for and then on top of that it starts talking about a prompt for ComfyUI? Seriously...then it goes on about negative prompts and positive prompts?
Is this really what it has become - blithering idiot?
The article didn't mention their connection to White Supremecist nor their Evangelical agenda they have for Battle Ground government and businesses.
She is Democrat in name only. She continues to vote alongside Republicans. Time for a real Democrat or Independent and real change.
Just got this survey from a phone number that has an area code for Minnasota. It's to help generate propaganda. Just delete it.
This is our second batch of our delicious Black Cherry Miruvor. It's just too good not to make a lot of. So here is the recipe if you're interested. Very easy to make. Wild Honey Miruvor is base.
Recipe: Black Cherry Miruvor
Ingredients: To make Wild Honey Miruvor Base
3.0 lbs Wildflower Honey
96 fluid oz Water
5 Tablespoons Rose Petals
3 Tablespoons Chamomile
2 Tablespoons Honeysuckle
2 Tablespoons Elderflower
2 Tablespoons Meadowsweet
1 Hibiscus Tea Bag
Place all the solid ingredients in rumble jar. Which will then go into the wide mouthed fermentation jar. 1.5 gallon fermentation jar.
1/2 packet Red Star Premier Cote Des Blancs
start OG 1.100 to 1.120 there about.
Place honey and water into fermentation jar and stir it thoroughly until honey is dissolved in the water. Warm water around 85 degrees will help speed up that process. Do a gravity reading. Should be around 1.100 and 1.120
Add rumble jar with ingredients.
Ferment ingredients until fermentation appears to no longer be happening. (take gravity readings to verify if necessary).
Once fermentation stops(ours fermented for a month).
Rack it and pastuerize it. Cold crash it, leave in fridge a good week.
Rack again, backsweeten to taste with your choice of Black Cherry Syrup. Bottle and enjoy. Is good served chilled or warm. 15% alc by vol. ☺️🍻
Note: using syrup to back sweeten makes it far more easier to make than using frozen black cherries.
There is a study currently underway to reclasify ebikes. I am glad they are doing it. There is a difference between an Emoto and an Ebike. They just need to realize that just because an Ebike has two motors and has lots of power doesn't make it a electric motorcycle. Which is what they are trying to do.
Actual ebikes with more power than 750 watts shouldn't matter.
More horsepower in a car doesn't change change its destination. We have street legal cars with 900hp.
Just because a pedal assisted bike has 2000w battery capacity and a 1000w hub motor doesn't make it less an Ebike. Having motors and large capacity batteries are there for distance and hills, not speed. These bikes can't maintain 40+ miles per hour for extreme long periods of time. The barries overheat, and or the controllers will burn up.
The people doing this study need to relralize that baby people use bikes that the ave over 750 watt motors and high capacity batteries use them for commuting to work, or simple going to the local grocery store that could be in a hilly area and miles away.
Like I said it's good that they want to designate Emotos for what they are Emotorcycles...but not all Ebikes are Emotos.
Here is our new batch of Honeysuckle Mead. Sooo good.
Two full stainless steel rumble jars filled to top with loosely pack organic honeysuckle blossom.
Recipe:
3lbs wildflower honey
Organic Honeysuckle Blossoms
1/2 pack of Red Star Premier Cote des Blanca Wine Yeast
1/4 tsp of citric acid
96oz of warm water (around 75f degrees)
Use 1.5 gallon wide mouth fermentation jar. Sanitize jar and lid and rumble jars and lids.
Add the honey to jar. Add water. Stir until honey is completely dissolved in water. Should be no thick honey visible on bottom of fermentation jar. A little is OK. The yeast will eat it, don't worry.
Add 1/4 tsp of citric acid
Take gravity reading. It should be around 1.110.
Make sure you add yeast next.
Stir it in. Stir vigorously. For a couple of minutes - yeast needs a oxygen to help get started.
Add the 2 rumble jars with lids on that you just filled loosely packed with honeysuckle. They will fit into fermentation jar. See pic.
Place fermentation jar lid on firmly. Add airlock to lid.
Ferment until no longer signs of any visible fermentation. Take gravity reading. Should be 1.000 to 0.990 or there about.
Rack it. Pastuerize. Cold crash. Rack again. Then back sweeten with honey to taste.
Bottle and enjoy.
Don't know what to say, it's just...very Peachy! 😎🥰
Took us two tries, first batch was meh. So we let this second batch age longer with the frozen peachs that were quartered. No skins.
14% ABV
Have 4 x 16oz, and 2 x 25oz bottles left. Going to do it again. So, so, good.
Recipe is from City Steady, we combined Peaches to their Miruvor recipe. Miruvor will be your base.
Ingredients:
3.0 lbs Wildflower Honey
96 fluid oz Water
5 Tablespoons Rose Petals: https://amzn.to/3Ncmv5Z
3 Tablespoons Chamomile: https://amzn.to/4jcmjzN
2 Tablespoons Honeysuckle: https://amzn.to/4qFsFub
2 Tablespoons Elderflower: https://amzn.to/4qd0Fxq
1 Hibiscus Tea Bag: https://amzn.to/44D3T5h
2 Tablespoons Meadowsweet: https://amzn.to/45ewhe7
1/2 packet Red Star Premier Cote Des Blancs: https://amzn.to/3AzEahH
start OG 1.100 to 1.110
Rack it first time, add peaches and peptic enzyme, let condition for a two weeks . Rack to off gas and any possible further fermentation. Rack again. Pasturize. Cold crash. Rack once more, back sweeten with honey to taste. Bottle and enjoy.
We used 1.5 gallon fermentation jars from Sovietiep. 4lbs of frozen peaches.
Once again Amazon Prime rips me off and can't make consistent deliveries. So I'm finished using prime. Most worthless service ever. They lose items, can't truly track items, and they rarely get delivered on time - though that is their biggest selling point for having a subscription to Prime is for delivery times.
You can't even do that simple task. Once again you promise to deliver by certain date...my package says out for delivery(which is a blatant lie and keeps me from canceling my order) then arrives two days fucking late - FY Amazon.
BTW, it's not like I live in the boonies. I live just 30 minutes from a major US city.
