schmorpel

Brewing is a manual activity, I’m really glad about any analog activity with no software, apps or screen involved. Sure, you can, but don’t feel obliged.

Monstrance for me please (it’s transparent, plus look at them tiny legs!)

Dieser Witz verstößt gegen das Lustigkeitsverhütungsgesetz Paragraph 3 Absatz 4. Wir nehmen Sie daher vorläufig in Haft. Sie können gegen Ihre Verhaftung Widerspruch einlegen. Füllen Sie dazu Formular 5 in 6-facher Ausfertigung aus und händigen Sie das unterschriebene Dokument noch vor Ablauf der wöchentlichen Frist in der Schreibstube ein.

Not ‘study’ as in seriously learn, but as in reading interesting articles (the scientific article rather than a pop science article or a meme, but I’ll happily take all of these).

I study collapse situations in history to better understand what’s going on around me. It’s strangely soothing to find out others have been through this before.

Cave Inc. looking for Troglodyte Equine Prototyping Technician - We offer a competitive salary & free berries in the break cave. You bring: 5 years experience in cave painting and drawing, good team working skills.

I guess a tray is useful for salting it and leave it sitting. Also, a grid. But most steps can somehow be done with the simplest list of tools. I haven’t used anything else, so can’t really recommend anything.

New cheese maker here. I work with the most primitive of setups. No cheese press - just my kitchen board and a pot filled with water on top, with the cheese pressed in the cheesecloth that I tie up with string. I have made fresh cheese and feta cheese, can be done in room temperature and easy to mature in brine in the fridge. But I also get really experimental. Currently I have two pieces of fresh cheese wrapped in an old fuet (spanish sausage) packaging to develop white mold (Geotrichum) - works very well so far and I can’t wait to try it. A friend brought one of her fresh cheeses that was getting a bit icky outside, and I washed it off and wrapped it into mugwort leaves. It’s now delicious.

I’d say that in the last few months I have eaten all sorts of goat cheese experiments done by me or my friend and find that cheese making is ultimately a very forgiving hobby - it’s mostly just about forgetting milk in creative ways.

Slowly turning into a crone is one hell of a drug, but between being grumpy and cynical I also take time to enjoy my local scenery. Who knows when they start digging it up for Tungsten again

The most eerie, quaint and green little mountain country I’ve been to. So clean! So green! With the best kept most well-fed worker slaves of all the countries! Public screens and newspapers let them know every day how awful, stupid, poor and problematic the rest of the world is. Sorry, Switzerland, for being too cynical to enjoy your beautiful scenery these days.

The longest I’ve kept a stew is a week and a half. Since we do home butchery and get insanely busy sometimes the same thing just gets reheated and enhanced with new ingredients. No health complaints. I’m sure I could keep doing this for longer but I get tired of every meal having a similar taste. In summer it would be difficult without a fridge, not sure how the medieval innkeeper would have handled it.

as much as the anxiety or dispersion that has existed in you for the last 15 years

and this was hitting a little hard

Was looking for a git repository that isn’t github, found codeberg here. Neat!