ChamelAjvalel

Ok! I give up trying to find this stuff on my own, heh.

Anyway, I built my wife a large outdoor miniature diarama for Christmas and I'm wanting to do a winter theme for her opening (the door), and I'm rather stumped on these.

So far, the best solution I found was snow powder/flakes and spray on adhesive, but I'm definitely open to something else (that's not overly costly, 🤷‍♂️. I spent a looooot on this so far).

It will have a dirt base, so the snow needs to adhere to that as best as possible.

1/2 c. buckwheat
1 c. unbleached flour
6 Tbls. buttermilk powder (It’s what I have, 🤷‍♂️ ).
1/2 tsp. Salt
1 Tbls. Sugar (To make this sweeter, add another tablespoon of sugar)
1/4 c. & 2 Tbls. Ground pumpkin seeds.

Soften 1 +1/4 tsp. yeast in 3/4 cup warm water. Mix all ingredients with 1 Tbls. melted butter. Will be fairly moist, but after sitting for one hour, it will stiffen up and then can be formed into a ball and covered with oil. Let sit for another hour. (If you're patient enough, let sit in the fridge overnight, 😆 ).

Divide and create 8 or 6 balls from the dough. (Depending on how big you want the flatbread to be). Fry on each side over low medium heat for about a minute on each side.

I bet this would be good with custards or fruit based desserts, as well as sweet savory foods. (And that's my next task...What to try with these? 🤔. I tried with honey, meh, and butter, good).

I bet ground sunflower seeds, peanuts, cashews, or filberts would taste good in this as well.

Grinding up 1/4 c. of pumpkin seeds in a mortar at the moment, and I thought it'd be kind of interesting to get a little input, :wink:

Flours I have on hand.

Unbleached
Rye
Amaranth
Almond
Rice
Buckwheat

Liquids

Roasted pumpkin
Almond milk
Heavy cream
Eggs
Butter Milk

Other

Yeast
Molasses
Sugar
Baking powder

I'm aiming for a skillet fried flatbread. Preferably not a pancake.

So let the thinking commence. :grin:

I keep forgetting about this group. Anyway, just finished this today. I still have a few more changes to make, but I definitely have a good design down.

One thing I hope I can pull off, will be making the lobes bigger on the bag. I may be able to get away with slipping the purl stitches every other row. That might keep the creases from expanding with the lobes...Welp, won't know til I actually try it, heh!

@AFKBRBChocolate@lemmy.world @Whitehorse@feddit.uk

[Another attempt at tagging].

Ok! Ok! Ok! Made the pie by baking the filling inside the shell rather than pre-cooking. (https://forum.lettucecraft.com/t/zucchini-rhubarb-and-blueberry-pie/24450 Where I posted my recipe and a few tidbits of info).

My thoughts, it does work, to an extent. The zucchini has the perfect texture, sort of apple pie like. However, I'd wager, about 5% of the zucchini still retains the squash flavor. As I noted in the update at the link, I think when I try this again, I'll partially cook the filling before hand, and chill it. That may speed up the infusion of the berries and rhubarb into the zucchini.

I'm still a little leery about that. Maybe only partially cooking the zucchini with a little vanilla to dilute the squash flavor would be enough.

It does work. Or it would work. It tastes just fine, rather good. Even the zucchini flavor isn't that bad, but it just needs that extra zing. I think I'll add some ground ginger, too. I know ginger works beautifully with rhubarb (at least it does in my rhubarb sweet bean paste in sweet gorditas). Wait...Hold a sec...Maybe partially boiling the zucchini with ginger instead of vanilla. That'd do it. That's it. That's what I'll do for the next time. I have my changes for Test 2...That I'll attempt sometime next week, I hope.

Update: 7-30-23

Added images to an album at imgur with proof showing the bill has the correct website written three times on the bill. Also, showing the address to both locations (As each other claim the other does not exist), and google maps showing Centura locations.

Update: 7-31-23

Like the energizer bunny, the stupid at this company keeps going and going and going and going.

Difficult getting a real human, so try to setup an automated payment via the automated system. Well, not my first time with this company, so don't trust them at all. Call back to verify, go through hoops and hurdles to get a real person. Nope, I only made a payment, ok, let me setup a payment plan. Ok, do you want to remove the payment you setup as that will not be added to your payment plan? What? Instead of paying x, you'll be paying x+y...Yeah, let's cancel that. Ok, set up the payment plan. Can I make the payment still? That wouldn't work because of how the payment plan is set up.

Seriously? Is that really that difficult for the programmers to write for your systems?

I tell you, dealing with this company does make me feel a little better. For, even how addled I have gotten, I feel like if they can run a major business, so can I, 🤣

End Update

I don't know a good spot to put this, but maybe this would be a good spot to just vent...It adds to the mental strain that's just absolutely bonkers...Plus, might be something for people to think about if they happen to go to the same hospital business a city over. Just 45 minutes away. Shown as an affiliate of the same business on their own website. 😶

Anyway, I saw a doctor a year ago, got x-rays and had an EKG. Fine. Will get a bill...Fine.

Got a bill in January, 6 months after from Centura...In Ohio...Not Colorado...What?

The statement says to send a payment or log in to their website. I log into their website, enter the account number...Nada...I do it again...Nada...Again, and again, and again...Nothing. So I call the number on the website (as I trust that over some odd bill from an address that I've never seen from this company before). The representative had no knowledge of it. The account didn't exist.

I even checked mycentura account, and I owe nothing...What? What? What?

Well, just yesterday I got a call from this questionable Centura company...finally...And guess what? They don't understand what I'm talking about...It's never been that way...I would never pay to Centura in Denver. Their billing offices are in Cincinnati. How the heck can there be two completely separate entities of the same bloody business?

Holy fuck!

Sorry for the cursing, but unfortunately, this warrants it. It's just so idiotic.

End rant.

[2nd attempt to post this. Removed some curse words and the h word as maybe the filters are a bit wonky or purposefully overly sensitive].

I had made a spread/mock jam, with rhubarb, blueberries, and zucchini, and it was damn good. So I've been trying to think of a decent method to utilize larger sizes and portions of zucchini to give a pie an apple pie like texture.

I'm guessing I wouldn't want to cook the fruit & zucchini in the pie, and therefore would be best to cook the filling before hand. However, I've never made a pie that way, and am unsure if the zucchini would overcook (translation: become mushy) if I cooked it for a second time.

Note: I know I could look it up. Heck, I could just go to the store and read a can of blueberry filling to get an idea...I just feel it'd be more fun to ask here, 😉

I've been wanting to try this for a while now, and me thinks this is the last time I try it, heh. That was a heck of a lot more work than I thought it was going to be (Tried to use a mixer to help out my broken joints...Nope, that don't work too well, 🤣 ).

Anyway, I was just too sore to think about how I was going to cook all this up, so kind of out of order, missing a few things I wanted to add, and a little overdone in places...Meh! Still tasty.

Things I added to it...

Gnocchi ( Mastering GNOCCHI | How to Make Perfect Potato Gnocchi Pasta, what I used to make the gnocchi).

Zucchini sliced in quarters, and chopped up to about 1/4th inch thick. Onion, garlic, salt, pepper, fresh basil, parsley Rhubarb in place of the lemon, white wine, butter, and grated romano cheese.

My next task will be making an aloo paratha with the left over potatoes made as my herbed potatoes, but that'll have to wait. Pain no likey cleaning right away. So have to wait til the pain subsides. Can't wait, 😆

I'm in a pretty stressful marriage (23 years), and I'm also in a lot of pain, and to top that off. I was allowed to keep some of the money we got because of covid to see a doctor for my pains, that the pills she prescribed me screwed up my digestive system to which I'm battling dizziness, some new pains, and sometimes difficulty breathing. So my mind is pretty ripped in soooo many ways.

Anyway...anyway...a heck of a lot more stress was added after a family member moved in...so more stress. Ppppppp!

Anyway, anyway, I have been toying with the idea of running a lemmy or kbin server for people in my situation. I think it would be exceptionally helpful. For venting without restrictions, possible to be completely anonymous, job searching for chronic/mental illnesses. Just an extension, you might say, of all the other helpful sites out there. (which if I can feel up to it, I know of quite a few and can post links for them...which maybe could be added to the side bar...like wearecapable, which is a site to help chronic illness people to find jobs.

Hell, just now thinking about it, in this kind of fediverse type groupings, I bet there'd be a wider range of career help for people in bad situations.

Meh, it's a nice dream, heh. But anyway, I'm just venting right now. My mind is shredded.

Since I have studied mesoamerican languages, which includes base 20 numbering systems, I was curious to see what may happen by following the same rules for 7 in decimal.

The following will be written as follows.
7*x : 5

Which implies any number that is divisible by 7 can be found by the following programmable formula (ignoring integer division) (y - y % 10) / 10 + (y % 10) * 5 where y = 7 * x (Erm, just watch this video).

Maya Number : Multiplier
7*x : 6
13*x : 2
17*x : 6

Just what I've seen so far...Am needing sleep, and am older and a lot more decrepit, so have no clue if I'll ever work this out fully and completely in the future, heh. Meh, it was fun while it lasted...Time for sleep...

If anyone else wants to play around with it, I do have a few pari/gp functions written that can be used to work with it.

\\ Maya(x) convert a decimal number x into a Mayan number as a list.
Maya(x) = { V=List();while(x>0,listinsert(V,x%20,1);x=x\20);return(V) }

\\ Maya2Dec(X) convert a Maya number list X to a decimal number.
Maya2Dec(X) = { t=0;for(x=1,length(X),t=t*20+X[x]);return(t) }

g(x,t) = x\20+(x%20)*t;

Edit:

Since this was rather confusing, I'll try a different method to explain this.

A base 20 system, such as the Maya or Nahuatl/Aztecs counted in, the single digits would be 0,1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19, as they counted with both fingers and toes.

Another way to aid in this, in the Tzotzil Maya language, they count based on a person or persons.

20 = jtob
21 = jun scha'vinik (2nd person's one [digit])
22 = chibal scha'vinik (2nd person's two [digits])
39 = balunlajunebal scha'vinik (2nd person's 19 [digits])
40 = cha'vinik ([the whole] 2nd person. Each person has 20 digits, so including the second person is 40 digits all together).

Now, with that, lets look over the 13\x : 2 that I wrote above.

Is the number 6875 divisible by 13? In a base 20, 6875 would be written as 17:3:15, using the colon to differentiate the digits from a base 10 system. Thus, 17 * 20^2 + 3 * 20 + 15 = 6875.

• 17:3 + 2 * 15 = 18:13 (Base 10 ; 343 + 30 = 373)
  • 18 + 2 * 13 = 2:4 (Base 10 ; 18 + 26 = 44)
  • 2 + 2 * 4 = 10 (No! This is not divisible by 13).

Is the number 7527 divisible by 13?

• 18:16 + 2 * 7 = 19:10 (Base 10 ; 376 + 14 = 390)
  • 19 + 2 * 10 = 1:19 (Base 10 ; 19 + 20 = 39. Check, this is divisible by 13).

Hopefully that is better.

Edit 2:

And here is the work in Maya. (Using circles around the + and = signs to make it easier to read. Plus, using very well defined parentheses to differentiate between the line used for the digit spacer and as showing multiplication).

One of my favorite breads.

These cookies were a happy surprise. The plum butter complements the butter beautifully. My recipe for the plum butter cookies

Just started playing around with sunflower leaves, and I'm really liking the flavor they add to stuff, and am looking for other ideas I have not thought of as of yet.

What I have planned to try at some later date.

• Either boiling noodles with a few leaves, or boiling some leaves and concentrating the mix down to add to the noodles during the making.
• Making a tea with fresh peppermint and/or hyssop.
  • Update: Just made a peppermint and sunflower leaf tea...Not too bad. I'd give this about a 6:10 in taste (but then , I do have odd tastes, heh. Plus am getting older so senses have dulled a bit, meh, I'd drink it again).

Hmm! Another thought crossed my mind, I wonder about using some tender shoots (stems) in place of asparagus. Don't have enough growing this year, but the 7 foot tall hybrids I've got growing are producing a large number of offshoots. So if I keep the seeds to plant next year, I could easily have an abundance. Meh, just a thought, and I'm definitely curious enough to try it, heh heh heh.

2nd attempt to create a post...O_o.