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Joined 1 year ago
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Cake day: June 16th, 2023

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  • Commodore 64 with the datassette cassette tape drive.

    Went through the 64 instruction manual, got to basic, typed in

    10 PRINT “HELLO”

    RUN

    Totally thought the damn thing was alive and taking to me.

    That ended up kicking off a lifetime of coding and a career is development that in the last few years transitioned into DevOps.

    But back then, even before I got my 64, I knew a dude who had one with a 1541 disc drive and with tons of games, so that got me hooked on the system. I spent so much time there before I got mine, playing GI Joe, Jumpman, Transformers, Agent USA, HERO, Montezuma Revenge, IKARI Warriors, etc.

    Random memories of back then are fun…

    RUN magazine, Byte magazine, Computer Shopper, Video game and computer entertainment… waiting for games to load lol

    I think computers were a lot more interesting when they weren’t all just windows pcs. Different architectures, different operating systems, interesting emerging technology that was actually exciting and not just higher capacity of this you already have. Local user groups. BBSes.

    When I need to binge that nostalgia my goto is https://m.youtube.com/channel/UCVKDG2vK2FHmg4xYrsqnW2Q











  • Hey thanks for that. That gives me a ton of great info to go on. I especially love the idea of the garlic fermented honey since I have a lot of that.

    Definitely bookmarking this comment.

    No issues with the lids. They come with a little vacuum pump so no air is ever present during lactoferment. No air, no chance for bad molds to show up so I usually don’t weigh things down. I might for things with a lower salt brine but 4% and above or when using vinegar (like when pickling eggs), no need. I love these lids


  • Ahoy! For the hot sauce I make, I’m pulling whatever hot peppers we have growing so it’s mostly jalapeños, chili and habaneros.

    I slice them and stuff them into a half gallon jar. I do a 4% salt brine. I don’t weigh them down. I instead use a vacuum lid for the jar. Specifically https://www.amazon.com/dp/B0B517637R

    After a week to 10 days i empty the brine into a cup. i add back a half cup of brine, add a half cup of vinegar. I use an immersion blender to get the sauce to proper thickness. I pour it into hot sauce bottles.

    That’s it ;)

    I think your can also boil the hot sauce before pouring into bottles but i haven’t and haven’t really had any issue.

    You?





  • I find that every hobby I have, I’ve learned from endlessly scouring other blogs and forums, so really me creating another blog would just be adding noise.

    Also, I think for anyone getting into it, my main advice is that a lot of the fun is failing, learning from that failure and making small improvements the next time. Once I get a routine down and a workflow down, it’s cool but also becomes boring and I seek something else to do. That’s probably how I ended up with so many things going on :D


  • Kratky method hydroponics - https://www.epicgardening.com/the-kratky-method/

    It’s pretty much set it and forget it for the life cycle of the plant. Of course it depends on the plant and the size of the bucket. I’ve successfully grown lettuce, bok choy, basil and mint so far in 5 gallon buckets and a fluorescent grow light panel. I have 3 plants growing per bucket.

    With the back yard, it’s just a large back yard and the wife used a sod kicker to remove grass all along the fence and we put in raised beds. We have about 8 raised beds, each about 4x4, that e grow in and then we also have trellises around the yard that we grow things like squash, cakes, beans, etc on, directly out of the ground