My project for tonight was a crusty Italian bread-- and I think I did pretty well!

Hadn't made one before, but needed a bread to go with a soup I'm working my way through.

It came out pretty well, but definitely more dense than I would have liked...

!

...but that's my fault, I overworked the dough a bit while second-guessing myself.

Could also be browned a bit better, but I was using a convection oven instead of the normal oven, so I was erring on the side of caution.

I have... thirty different types of tomatoes.

Which are your favorites? Which do you dislike?

What am I missing that I should add to my arsenal in the future?

!

In a former life, in the faraway land of not my current location-- I worked at a theme park whose name sounded like Paul Whitney Earth.

I worked in restaurants and custodial while there, so I always enjoyed picking up shifts covering the evening parades in other locations on my days off.

One evening, I was on the main drag of that location's parades making sure the patrons were keeping the walkway clear as they found their prime viewing spots.

As I am meandering up and down the road, I find a boomer standing in the middle of the walkway. I put my biggest, bestest, smile on and proceeded with my rodent-approved monologue, asking the boomer if they could please find another location either further up or further down the main drag to safely view the parade... they huffed off and I expected that to be the end of it.

Ten minutes later, as I'm whistling while I work and having a zipidee doo dah day, I run into this villain again-- this time, hiding in a doorway.

While rodents can quickly escape doorways in the event of a fire... humans cannot.

I needed this boomer to move,

I needed them to move NOW,

and I needed to stress the importance of this in as happy a tone as possible... lest the big cheese snap his mousetrap on me.

So, I give it my go... somehow turning 'if you stay here and we have a fire you are far more likely to die than the other tens of thousands of humans here NOT standing in a doorway,' into the rootin-est tootin-est nicest vocal dress down in the west.

Mrs. Facilier proceeded to grab me by my bowtie and shirt, start screaming in my face that she wasn't causing any problems, that there was nowhere else to stand, and that she was STAYING IN THIS DOORWAY MOUSE DAMMIT.

A lifetime and galaxy away... I wonder if she regrets having a lifetime trespass. Must suck not being able to take your grand ratdroppings to the Cheese Chalet, when it was seemingly so important to be there to begin with.

At the top of the month, my husband and I were flying to Texas for the weekend so I could keep my A List perks.

When we landed in Dallas, I noticed the row behind us had one person on either side of the aisle-- both pilots.

As we were waiting to disembark, I started talking to the one directly behind us-- who was around our mid-young millennial age-- about his job, how they travel between airports or flights, and proceeded to thank him for getting passengers to their destinations safely when he was in the cockpit.

As we proceeded off the airplane, the boomer from two rows behind the pilot who tried to disembark before our rows looked at the pilot and said, "You know... I was in Nam."

The pilot exchanged glances and a pained smirk with my husband and I, and proceeded to shut the boomer down with, "...cool."

Arguably not the best example of a boomer being a fool... but the most recent one I've had. Still makes us laugh.

Hi all!

I created the Lemmy version of Boomers Being Fools because I felt we were missing a core location to aggregate their follies.

I am not associated with the subreddit r/boomersbeingfools. I am open to their moderators coming and joining the mod team here, however.

Hope everyone is having a fantastic holiday season-- I hope you can keep your boomers at bay!

Hi all! I have just created !boomersbeingfools@lemmy.world for a place to share stories

about boomers

being fools.

I am not a moderator on the subreddit, nor am I affiliated with the subreddit-- however I am open to their mods coming over here and joining the team as well.

Hope everyone is having a fantastic holiday season! <3

Edit: Tried making MillennialsBeingFools (or variations) as well and was unable to.

For those of us currently in winter-- what new varieties are you growing this coming year?

What new things have you added to your garden for the upcoming season?

What new techniques are you trying this year?

We're in the dead of winter and I am itching to get back out into the garden... tell me what you're up to!

Hi friends!

Sort of thinking out loud here, any advice would be appreciated.

I'm considering setting up my smaller greenhouses in one of the outbuildings on our property over winter to attempt to grow some things. Said outbuilding houses my rabbit in a stall year round, and she has a heat lamp in the winter. The building itself is not heated.

My thought process is that I could grow some cold weather crops on the shelves in the greenhouses (one is smaller, one is walk in) and with all the different lights and her heat lamp... I'd think it would at least add a bit to the ambient heat in the building? (Not a big building at all, smaller than our chicken coop.)

Am I being obnoxiously ambitious? Is this at all a feasible thought?

I'm in Zone 5, so my sights are now set on what to do with what is left at the end.

A tomato soup? Hot or Cold?

What if I have to pull plants early due to a cold snap?

A green tomato soup? Hot or Cold?

I'm just looking for ideas, or what you do with your extras. We also can in my household, but I don't foresee having enough tomatoes left at the end of the season to warrant going through the whole canning process.

Thoughts?

(PS @Thrawn: My volunteer sun golds did end up producing after my hornworm invasion. Not much, but they did... and they looked true! I just left them on the plant, as they has blossom end rot, unfortunately... so I can't tell you how they tasted.)

Maybe I missed something, so my apologies if this is a stupid question— but what happened to the c.im instance? I’ve periodically checked the last 24 hours and haven’t been able to connect.

Is it gone, or is something else going on? Thanks in advance, friends!

Welp, someone who definitely is me partied a little too hard this weekend and forgot about her stew. D:

I'm going to start a new one tonight or tomorrow tho... once again starting with mushrooms and water.

Wish me luck... again. :)

I’ve been considering making beef medallions, but I have a very strong dislike of horseradish.

Admittedly I’m probably missing something super obvious, but what could I do instead? I’m not big on bleu cheese, either.

I keep thinking some whipped chive butter or something, but I’m not sure.

Ideas?

Hello Void! It has not killed me yet.

Throughout the week I added:

• More mushrooms
• More carrots
• More green peppers
• More jalapeños
• Diced Potatoes
• Banana Peppers

Then obviously the given water when topping up. It's been through two different strainings as well.

Two new spices have been added into the mix, though.

Penzey's Tsardust Memories and Penzey's Arizona Dreaming.

Both delicious, and I'm intrigued about the cinnamon in the former and the cocoa in the latter.

The broth is a very rich dark brown, so when I got hungry I decided to make rice and cook it in the broth. It is probably one of the best 'plain' rice dishes I've had. I didn't use any water or added salt (beyond what was in the broth), and it was still SO flavorful.

Anyway, not dead yet!

So I already said nothing of note really happened to share with you guys… but between 72-96 hours I added stir fry beef, 6 cups of water, and a red onion.

At 100 hours I did the second full strain, and cleaned the crockpot.

I haven’t slept yet(thanks insomnia) but once I fall asleep and wake up I’ll be pulling appx 32oz of broth out to preserve.

Im excited for future me to experience the back end of this experiment.

Happy Monday! <3

Don’t worry, void…. The soup hasn’t killed me yet. There’s just been nothing of note to inform you of.

Carry on!

I feel I need to do my due diligence for those who may come across these posts or this community.

I have multiple family members who are chefs, and I also have culinary training-- I follow a combination of servsafe and what the chefs (both my family members and otherwise) taught me.

If you are considering your own perpetual stew challenge, I would implore you to already be versed in food safety or learn prior to taking this on.

I am well aware that I am hypothetically playing with fire-- I don't think anybody should attempt this unless they are well versed in food safety.

Foodborne illnesses can and WILL (some of them) KILL YOU.

Be safe, and don't ever bite off more than you can (safely) chew.

Your continued existence is and will always be more important than a damn soup pot.

With love. <3

PCC

HELLO VOID! Did you miss me?

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today's Additions:

• Taijin
• Kosher Salt
• 2 Yellow Onion
• Mushrooms
• 6 Cups Water
• Garlic Powder
• Maldon Sea Salt
• Caldo de Pollo
• Chive Vinegar
• Bay Leaves
• Parsley
• Four Peppercorn Blend
• Chili Beans

Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes: > "Buttery. It's got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel... with sweet and heat... but I couldn't figure out how to make it happen in a way that would be sustainable. 204F"

Fucked around, Found out.

My 10pm Notes: > "Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i'll actually remember to make a loaf before I go to sleep. 196F"

What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I'll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3

I'm back to scream into the void!

In the last 24 hours, I've added:

• 4 Cups Water
• More Jalapeno
• Banana Peppers
• Red Onion
• Green Pepper
• Garbanzo Beans
• Yellow pear tomatoes
• More mushrooms
• Sauteed Kohlrabi
• Kohlrabi Greens
• Roasted Beef Femurs
• Rosemary
• Parsley

Highlights of the last 24 Hours:

The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I'd created. My first real entry about it was when I sat down with a bowl at 7am today.

>"No broth tasting this time, not from the pot. But the bowl I poured... the broth though brown is so CLEAR.. I am flabbergasted. 191F"

I added the extra jalapeño and banana peppers... I swear I thought it was a good idea. It wasn't a bad one, per se-- just a spicy one.

After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn't cut the pepper heat, which is fine. Hence, my 9pm Entry:

>"THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F"

Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.

I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot... I think I may have conflated temperature heat with Scoville heat.

Tastes damn good tho!