ratofkryll

joined 3 years ago
[–] ratofkryll@sh.itjust.works 6 points 1 week ago

"In this thread"

[–] ratofkryll@sh.itjust.works 2 points 1 week ago

My grandmother's assisted living home covers lunch and dinner, and they also have fruit and other snacks available in the little coffee room throughout the day. They provide laundry service for an extra fee, and I think they'll also do breakfast for extra.

[–] ratofkryll@sh.itjust.works 14 points 2 weeks ago

The fatal dose is significantly lower for xylitol. If my 90 lb dog ate a few pieces of chocolate, he might be miserable for a few days and need a vet visit, but it would take a lot to be fatal. If he ate a few pieces of gum, it could make him much, much sicker or kill him.

[–] ratofkryll@sh.itjust.works 3 points 4 weeks ago

I'd use half to clear the debt I've been clawing my way out of for the last couple of years, and the other half to fix the retaining wall so I can finally build a small backyard studio with loft to use as an office/guest space. Any leftovers would go toward the construction of the studio.

[–] ratofkryll@sh.itjust.works 1 points 4 weeks ago

Oof, that's awful. It got pretty close to that hot here a few weeks ago and it was miserable. I hope it cools off for you sooner than expected.

[–] ratofkryll@sh.itjust.works 1 points 4 weeks ago (2 children)

Nom. I haven't tried making flatbreads yet. Any kind of bread is the perfect vector for various delicious goops.

My house is the perfect proofing temperature right now. Getting bread dough to rise in my kitchen during the cooler months takes some finagling.

[–] ratofkryll@sh.itjust.works 2 points 4 weeks ago (1 children)

They're both so good. I've been using this recipe for the multigrain, and this one for the rye. Both have consistently turned out well.

Bread is less intimidating than it seems, especially if you have a stand mixer to do most of the work for you. The biggest learning curve for me was understanding what the dough should look and feel like at its various stages. Also remember that temperature affects proofing. If it's extra warm your dough will rise a lot faster than if it's kind of cool, so you need to start checking on it earlier to avoid overproofing.

 

This community looks pretty quiet. What better way to wake it up than with fresh bread?

I make a multigrain loaf for myself most weekends. My partner asked for rye a while ago, and happened to be out of bread today, so I made a loaf of that for him as well.

[–] ratofkryll@sh.itjust.works 1 points 4 weeks ago

Thanks! My decor style falls solidly under maximalist, so it's a pretty good representation of the rest of my house.

[–] ratofkryll@sh.itjust.works 2 points 4 weeks ago (2 children)

It's printed on square glass, actually. I got it from ThinkGeek years ago.

[–] ratofkryll@sh.itjust.works 2 points 4 weeks ago (7 children)

I inherited most of my grandma's mid-century dining room set, so yes. I keep her china in the bottom, and use the top as a display case and liquor cabinet. She wouldn't exactly be thrilled with my setup, but she'd be happy the furniture stayed in the family.

[–] ratofkryll@sh.itjust.works 1 points 1 month ago

I drove up through there yesterday, heading home to Nelson. The Crowsnest is such a fun drive.

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