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sarakingdom

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About sarakingdom

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    Pissed-Off Laser Cat
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    monk
  1. Yes, a minute's more thought would have confirmed it is indeed science. If nothing else, that's the "tooth in cola" experiment. I have been on city water for some time, which may well be very filtered of mineral content. I don't have good data on whether enough heat and time (and possibly pressure) accomplishes the same thing, or on whether all the vegetable matter I toss in subtly affects the acidity of the pot, versus bones on their own. Those aren't highly acidic veg, but there's gonna be some ascorbic acid and so on. If I weren't getting bones I could crumble, I suspect I'd choose lemon juice over vinegar for my acid; I'm sometimes very sensitive to the chemical flavor of commercial vinegar, and also to the flavor of baking soda - I get the aluminum taste from very small amounts, I've had to stop baking with it. Lemon is a bit lighter in flavor, and I'd even substitute pure citric acid if I had it on hand. Acidity in soup is very nice, but the flavors it carries with it, not always so much. SLEEP IS THE WORST IT IS SO HARD. A role model! An aspirational lifestyle image for me to emulate. This is me.
  2. Snack. Hydration. Moisturised. Took work back to bed. Just like a bear. (Bears take work into the cave, right?) I said I was gonna sick-day this, and I'm gonna. This is Hogswatch Hibernation, dammit. I will learn to rest if it kills me.
  3. 3.5 hours last night. This is absolutely unacceptable. I want to go maul some unsuspecting forest creature.
  4. The naughty/nice list is the biggest damn cheat of a challenge ever, especially since I made the dubious decision to permit holiday cheer on the "nice" list. I'm actually concerned it's too trivial to tip the net balance to "nice" even on very bad days. I almost literally cannot produce a naughty day, and a challenge that can't be failed is not quite a challenge. My only justification is that it aims to generate mindfulness of my choices, so that the bad ones are noticed (and hopefully chosen deliberately, or at least give an opportunity to find a pattern or cause), and the good ones have an opportunity to be noticed and celebrated. I miiiiight be able to generate some sort of fixed versus growth mindset reasoning, if I think about it.
  5. Week 1 Day 3 & 4 & 5 table { --palette-red: #7b0a0a; --palette-cream: #e5d5bb; --palette-tan: #b2a288; --palette-lgreen: #668c6f; --palette-dgreen: #213c18;} table.plan { border: 2px var(--palette-dgreen); Border-top: 50px; Border-bottpm: 50px; background-color: var(--palette-lgreen); Width: 100%; Color: var(--palette-dgreen); } .plan tr:nth-child(even) { Background-color: var(--palette-cream); } .plan tr:nth-child(8n+1) { background: var(--palette-dgreen); color: var(--palette-cream); font-weight: bold; text-align: center; } .plan td:nth-child(4n+1) { Background-color: var(--palette-dgreen); color: var(--palette-cream); font-weight: bold; text-align: right; } .plan td:nth-child(4n-0) { font-weight: bold; text-align: center;background:var(--palette-dgreen); } table.tally { border: 1px solid var(--palette-red); Background-color: var(--palette-tan); Width: 100%; Color: var(--palette-dgreen); } .tally tr:nth-child(even) { Background-color: var(--palette-cream); } .tally tr:nth-child(9n+0) { background: var(--palette-red); color: var(--palette-cream); font-weight: bold; text-align: center; } .tally tr:nth-child(9n+1) { background: var(--palette-red); color: var(--palette-cream); font-weight: bold; text-align: center; } .tally td { } .tally td:nth-child(4n+1) { Background-color: var(--palette-red); color: var(--palette-lgreen); font-weight: bold; text-align: right; } .tally td:nth-child(4n-0) { font-weight: bold; text-align: center;background:#7b0a0a; } Plans Hogswatch Cheer M5 Done Done T6 Done Done W7 Done Done Th8 Plan time scarcity week Fix upstairs Christmas lights Start yule logs Plan evening zendo time Plan morning walks Index cards to leave jobs in relevant rooms Yule log F9 Finish project Seasonal baking S10 Get out Hogswatch lights Swap winter clothes Shop my closet for new outfits Su11 Seasonal baking Naughty Nice M5 No workout An off plan meal Meditate Bonus zendo attendance Took a needed nap Holiday chocolate (planned) Got back on the food plan T6 Didn't quite hit the mark on sleep Not a productive day No meditation No exercise Made eggnog Got back on the tracking horse Yule log Had a needed nap Christmas music W7 No evening routine Not a productive day Did not stick to the list No zendo Went for a walk Ate probably enough Hydrated Slept basically enough Read a seasonal book Meditated Th8 Not a productive day Yule log Meditated Zendo progress Many hours of brain work Took hibernation seriously F9 S10 Su11 I think I ate enough today, or at least came kinda close. I feel like I was eating all day, and I suspect I'm still several hundred calories short, but it's in the ball park. I have also slept enough to get to bed on time and also recognize that I am tired. I'm making slow progress on my sleep deficit. It's under 20 hours. I'm officially "sick" until it gets down to 10 hours. Still working and stuff, just going full sick day protocol of rest and fluids and so on, till it's down to something more manageable. (Which is, of course, the basic idea of hibernating. This is the job. I am a sleepy bear, stuff me with deer and berries and put me to bed.) Thursday is a managerial day. I need to do some project management. I will make some tea and sit in front of the virtual fireplace and do project management.
  6. Oh nooooooo! Any chance of doing the neo-Victorian and covering it with a lot of overlapping rugs like a turn of the century bohemian, and rolling up the ones that are surplus to requirements in the spring? I have a secret thing for IKEA wool rugs, and would do this anyway.
  7. Week 1 Day 3 I'm sick-daying my sleep to get it under control, because a 20 hour deficit is no bueno. So today is just slow and steady. I'm also putting big breakfasts firmly back on the radar, cuz I seem to be reacting to food shortages, which may be partly lack of reserves from adequate sleep. (I was going to start IF again, but I think this is not the time. At least a few more days of enough food and rest.) So I've also had a lot of food and a lot of hydration. Have done some things. Not sweating the formal list too hard today, just doing things. (Am currently out of food. Not a fan. I'll need to do some baking.)
  8. I initially learned the acid hint, too, but then read that was a myth, and gave it up because of how hard it was getting the flavor right. May or may not be the case, because it has the sound of science to it, but I can confirm that you can get so much calcium out of the bones that they crumble to powder in your hands without an acid. Salt and bay are good additions. I tend not to salt or season at this stage because at least half of what's in the pot gets discarded, but it definitely doesn't taste like much until the salt is added. Good confirmation. I did find two apples left behind by someone who traveled for Christmas, so I might be doing this experiment. Yeah, I started doing this regularly when I lived in a building with no compost, to feel better about not composting it. It does make great soup, though. I'd say it was probably easier than making broth to a recipe, because there's no gathering and measuring ingredients. What's saved for the bag is what's saved in the bag. You just dump it in, then you walk away from it for a few hours, and just need to strain it into something to store it in till you make soup.
  9. Yeah, I hear ya. Here we have fewer issues with damp, but there's a constant need to protect the plumbing from freezing for at least 3-5 months of the year in many places. The necessary temp for that is generally below human comfort, but you're heating at least 2/3 of the way there from the outside temperature, so it's nearly all the expense for none of the comfort. When I lived in a colder place years ago, even in an apartment it was like $300 a month in old-timey Y2K dollars. An old Victorian could be $1000 a month to heat. The amount you can trim off that is pretty slim, and means being pretty miserably cold. But, like, you can't even economise that much when you're not there, because the house needs it. It's enough to tempt one to install a medieval livestock floor, or a firewood copse and a lot of cast iron stoves. Hooray! May it provide seasonal joy. I'm feeling the need to start my re-read early.
  10. All part of rewarding imperfect performance around here! Sleep is not coming too easily this week, I confess. Four hour chunks seems to be my max. Usually I can immediately get a second one if that happens, but that's been an issue lately.
  11. Grumble grumble stupid wise people. I also am still in a red alert zone for sleep, which will take me a few days to significantly reverse, and it turns out I miscounted my water intake, because I'm yet again having dehydration headaches this week, which is rare for me. Those things can't be helping, either. I think my goals today will just be managing to sleep, eat, and hydrate correctly. Bones are the main thing, obviously, which, come to think of it, may make this a suitable Hogswatch activity. Any leftover bones and cartilage and bits of skin go in the freezer bag. (You can mix and match if no one keeps kosher/halal, but I'd avoid ham bones unless you know you want a ham flavored soup, like for bean soups. Ditto fish bones and shrimp shells - you can make fish stock for seafood soup, but it's a special case.) Then any veggie/herb scraps and offcuts from things that, in their best lives, taste roughly suitable for soup - the onion skins and base, garlic skins and any dried out cloves, the heads and tips of carrots and any peels, stems of parsley or thyme or rosemary, the dry ends trimmed off the celery, cabbage cores and wilty outer leaves, courgette or tomato, mushroom, peppers, probably potato peels are fine. Even the odd lemon peel is very nice, though I personally prefer organic on those, since they're hard to wash well. Anything soup-adjacent, but being discarded for reasons of aesthetics, wilt, or toughness - not where you're cutting out an actual bad bit. (Coriander and ginger are very, very good in a stock, especially together, but are subtly detectable flavors in the finished stock, so be aware if that's an issue for your soup plans. I avoid asparagus because the flavor is so strong. Beets I'd avoid so your soup doesn't look like a murder. There are people who add rinsed egg shells for extra calcium, which I've done when I remembered to bother, but my current house is new to the ways of stock, so one step at a time. Not a Stock 101 move.) Then cover with water and pressure cook the crap out of it for 60-90 minutes, or simmer for, I dunno, at least two or three hours? Not sure what the unpressurized boiling time is. I like to get eeeeeeverything out of the bones, so they're kinda soft and crumbly when done. The best stock is gelatinous when it cools, because you've cooked all that out of the bones. (Though you can of course do a veggie soup broth without any bones for vegetarians the same way, with less time.) I also tend to reduce it a bit to concentrate it when I make soup, though it's fine as is. It will be a very dark, rich stock, like dark beef broth, thanks mostly to color from the onion skins. With some salt, it'll be pretty palatable on its own. Also good for stews and chilis and things. For cream soups of something delicately colored, it might be too dark, so I'd do an all-bone (or bone and green veg/herbs) version if I were making an aesthetically pleasing cream soup of something pale green. The treadmill part is when you peel more onions to make the soup, and suddenly start filling up the bag again.
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