kindenough

Multipass!

Classy with the pinky up.

Sure thing, thanks for the advice Captain. 5 watt charger on it already.

I have a s9+ as a home assistant remote. Put 2 strong magnets in the silicon back cover and stuck it on the fridge.

Got an automation for the charging, when the battery is at 5% adapter on, at 100% off again… the automation toggles a tradfri switch.

‘Sneeuw’ in the Netherlands.

I think the whole album is great from start to finish.

Probably Weird fishes/arpeggi live from the basement.

Whole In Rainbows Album live from the basement

My iPad2 can’t do internet anymore, or for instance used as a panel for home assistant webpage or client, but it’s perfectly fine as a homestudio controller and music / midi generator and that is what I still use it for. Battery is still great too. I got it about 13 years ago and I will be using it until it stops working. Looks as good as new too.

I do have a recent iPad too, it’s for all the stuff I cannot do on the old one.

One can just click the reader view/mode button if you’re on Firefox and bypass paywalls and popups. Doesn’t work on all sites but works on this one.

Goodbey winter depression!

None, I like it that way. I also don"t pick up the phone when they call.

I have a few friends though, we Signal.

Baked with homemade herbs and garlic butter.

I use a steam cleaner and cleaning vinegar in a spray flask. Takes all soap and calcium stains quickly off the shower tiles. Might work for glass too, or maybe with denatured alcohol, I clean my windows with that stuff.

No, and I don’t use whatsapp also.

We have a hot waterdispenser for tea, we drink tea day and night. It saves electricity over a normal watercooker and it is convenient.

Fresh mint or fennel, ginger, camille, or tea in a baggy, earl grey I like best

1. I half them, leave the stems on and seeds in.
2. I use lombok, birds eye, madame jeanette, scotch bonnet, jalapenos, anything I can get my hands on really, all peppers are best.
3. Fresh ones, dont use ripe, old or frozen, ripe is a gamble, old will get mold and frozen will be sterile. You can add frozen peppers with the fresh ones but you need fresh ingredients to start lacto fermentation.
4. lacto bacteria, it is everywhere all around you, even on your face. You do need a sterile jar and the enviromental influences kept to a minimal.

Buttermilk sauces, sounds good. I am Dutch and never heard or thought of using buttermilk for a sauce. Any Canadian sauce recipe you like to share?

Woops.

Basically. Bunch of peppers, put them in a clean jar, fill with water with 6 procent of salt, so 1 liter water + 60 grams of salt. You can vary from 3 to 10 procent. Make sure the peppers are under the brine, so they don’t come in contact with air. Turn lid every day to let CO2 escape and close again, don’t take the lid off the jar. After a week you already have a nice fermented hot sauce if the jar is in a warm place, but you can ferment way longer. I like 2 to 3 weeks. Blender or a stick blender the peppers with some of the brine. You can use the left over brine to marinate meat, make other sauces or gravies, salad dressing and so on.

I like to add onions, lots of garlic and herbs like thai basil too in the fermenting process.

I make my own fermented hot sauces. It is so easy to make. Use them in anything from curry’s, bami or nasi, omelettes, or just on the side.

Hymn Of The Big Wheel by Massive Attack

Love that track, back in the 80s I played the Steve McQueen album daily.