Note to self: follow more furries
(Actually, I don't think I've seen anyone I follow talk about web dev except once or twice, so this placement feels a bit funny, though I suppose I'm way in the periphery)
(Actually, I don't think I've seen anyone I follow talk about web dev except once or twice, so this placement feels a bit funny, though I suppose I'm way in the periphery)
February 9, 2026 at 11:20 AM
Note to self: follow more furries
(Actually, I don't think I've seen anyone I follow talk about web dev except once or twice, so this placement feels a bit funny, though I suppose I'm way in the periphery)
(Actually, I don't think I've seen anyone I follow talk about web dev except once or twice, so this placement feels a bit funny, though I suppose I'm way in the periphery)
Trump won by +13, but the seat has been held by Dems.
February 8, 2026 at 12:30 PM
Trump won by +13, but the seat has been held by Dems.
The rice wine ferment almost fully liquefied, so I added another 500g of rice. That's the dry weight, I cooked it to about 67% hydration.
Within about 45 minutes, the fresh rice had absorbed the free liquid and it was bubbling something fierce.
Within about 45 minutes, the fresh rice had absorbed the free liquid and it was bubbling something fierce.
January 19, 2026 at 8:42 PM
The rice wine ferment almost fully liquefied, so I added another 500g of rice. That's the dry weight, I cooked it to about 67% hydration.
Within about 45 minutes, the fresh rice had absorbed the free liquid and it was bubbling something fierce.
Within about 45 minutes, the fresh rice had absorbed the free liquid and it was bubbling something fierce.
It's bubbling quite vigorously already, so it seems to be turning into some kind of rice wine.
January 19, 2026 at 1:06 AM
It's bubbling quite vigorously already, so it seems to be turning into some kind of rice wine.
Koji got done incubating so now I've combined it with freshly cooked rice and yeast in some water. Hopefully it'll turn into some kind of rice wine.
January 18, 2026 at 9:54 PM
Koji got done incubating so now I've combined it with freshly cooked rice and yeast in some water. Hopefully it'll turn into some kind of rice wine.
Hard to see in the photo but there's quite a few rice grains that have obvious koji growth
January 17, 2026 at 1:59 PM
Hard to see in the photo but there's quite a few rice grains that have obvious koji growth
I made some HELLA good bread. Like, it's soft, chewy, moist, nearly melts in your mouth.
Note to self: keep using vinegar and whole grain semolina in the dough.
Note to self: keep using vinegar and whole grain semolina in the dough.
January 5, 2026 at 11:46 PM
I made some HELLA good bread. Like, it's soft, chewy, moist, nearly melts in your mouth.
Note to self: keep using vinegar and whole grain semolina in the dough.
Note to self: keep using vinegar and whole grain semolina in the dough.
This just arrived in the mail. Probably like trillions of spores or something. Gonna grow molds on stuff.
December 21, 2025 at 9:04 PM
This just arrived in the mail. Probably like trillions of spores or something. Gonna grow molds on stuff.
The consensus across Discord appears to be that this is bread is "bread as FUCK".
What'd'y'all think?
What'd'y'all think?
December 20, 2025 at 10:33 PM
The consensus across Discord appears to be that this is bread is "bread as FUCK".
What'd'y'all think?
What'd'y'all think?
I'm not quite happy with the factory geometry, so I've been wasting my time going at it with my 1500 grit Shapton whetstone.
December 14, 2025 at 10:23 PM
I'm not quite happy with the factory geometry, so I've been wasting my time going at it with my 1500 grit Shapton whetstone.
I bought a knife. A big knife, for finely chopping veggies and perhaps meat.
For those unfamiliar with knife lore, it's a caidao, a typical Chinese chef's knife general purpose kitchen use. Sometimes called a Chinese cleaver.
It's stainless steel, but harder than most western knives.
For those unfamiliar with knife lore, it's a caidao, a typical Chinese chef's knife general purpose kitchen use. Sometimes called a Chinese cleaver.
It's stainless steel, but harder than most western knives.
December 14, 2025 at 10:20 PM
I bought a knife. A big knife, for finely chopping veggies and perhaps meat.
For those unfamiliar with knife lore, it's a caidao, a typical Chinese chef's knife general purpose kitchen use. Sometimes called a Chinese cleaver.
It's stainless steel, but harder than most western knives.
For those unfamiliar with knife lore, it's a caidao, a typical Chinese chef's knife general purpose kitchen use. Sometimes called a Chinese cleaver.
It's stainless steel, but harder than most western knives.
One week updated. It is now rather brown. Not sure I like how the smell is evolving, it's a bit revolting.
December 14, 2025 at 12:28 PM
One week updated. It is now rather brown. Not sure I like how the smell is evolving, it's a bit revolting.
I made a beefy stew from hand minced beef chuck and lots of veggies.
Bout a kilo of carrots, nearly a pound of celery, a whole zucchini, two enormous onions, too much white wine, a whole tube of tomato paste, two cans of overpriced Italians tomatoes, beef bouillon, veggie bouillon, Dijon mustard, /
Bout a kilo of carrots, nearly a pound of celery, a whole zucchini, two enormous onions, too much white wine, a whole tube of tomato paste, two cans of overpriced Italians tomatoes, beef bouillon, veggie bouillon, Dijon mustard, /
December 12, 2025 at 2:56 AM
I made a beefy stew from hand minced beef chuck and lots of veggies.
Bout a kilo of carrots, nearly a pound of celery, a whole zucchini, two enormous onions, too much white wine, a whole tube of tomato paste, two cans of overpriced Italians tomatoes, beef bouillon, veggie bouillon, Dijon mustard, /
Bout a kilo of carrots, nearly a pound of celery, a whole zucchini, two enormous onions, too much white wine, a whole tube of tomato paste, two cans of overpriced Italians tomatoes, beef bouillon, veggie bouillon, Dijon mustard, /
Here is how it looks like now, darkened a bit and both the yeast chunks and the koji rice are in the process of breaking down. Wonder if there will even be any solids left after four weeks.
December 9, 2025 at 3:07 PM
Here is how it looks like now, darkened a bit and both the yeast chunks and the koji rice are in the process of breaking down. Wonder if there will even be any solids left after four weeks.
Last night, I bought 500g of fresh baker's yeast and toasted it in my oven.
After rehydrating it smelled exactly like crispy bacon. Like really crispy bacon.
Then I mixed it with koji and salt and placed it into my instant pot at ~60°C.
It shall cook for 4 weeks.
After rehydrating it smelled exactly like crispy bacon. Like really crispy bacon.
Then I mixed it with koji and salt and placed it into my instant pot at ~60°C.
It shall cook for 4 weeks.
December 8, 2025 at 10:36 AM
Last night, I bought 500g of fresh baker's yeast and toasted it in my oven.
After rehydrating it smelled exactly like crispy bacon. Like really crispy bacon.
Then I mixed it with koji and salt and placed it into my instant pot at ~60°C.
It shall cook for 4 weeks.
After rehydrating it smelled exactly like crispy bacon. Like really crispy bacon.
Then I mixed it with koji and salt and placed it into my instant pot at ~60°C.
It shall cook for 4 weeks.
I bought some new ink for my fountain pen. First time using it yesterday, I used a dip pen and the butt end of a Platinum Preppy. A bit messy, as I drew freehand with zero planning and also my dip pen kinda exploded while I was drawing.
October 6, 2025 at 8:51 AM
I bought some new ink for my fountain pen. First time using it yesterday, I used a dip pen and the butt end of a Platinum Preppy. A bit messy, as I drew freehand with zero planning and also my dip pen kinda exploded while I was drawing.
October 5, 2025 at 6:56 PM
Today I decided to do a really quick sketch, so I drew a bunny in about 15 minutes.
October 4, 2025 at 12:42 AM
Today I decided to do a really quick sketch, so I drew a bunny in about 15 minutes.
Today's drawing is a maid pouring some tea for you.
This was supposed to be Sarah from El Goonish Shive, but I don't think I captured her likeness quite well enough.
#fanart #elgoonishshive
This was supposed to be Sarah from El Goonish Shive, but I don't think I captured her likeness quite well enough.
#fanart #elgoonishshive
October 3, 2025 at 12:29 PM
Today's drawing is a maid pouring some tea for you.
This was supposed to be Sarah from El Goonish Shive, but I don't think I captured her likeness quite well enough.
#fanart #elgoonishshive
This was supposed to be Sarah from El Goonish Shive, but I don't think I captured her likeness quite well enough.
#fanart #elgoonishshive
Today in learning to draw: a perspective study.
October 2, 2025 at 10:29 AM
Today in learning to draw: a perspective study.
Finally started learning how to draw. Now I shall draw a piece per day for months for practice and habit.
September 27, 2025 at 10:31 PM
Finally started learning how to draw. Now I shall draw a piece per day for months for practice and habit.
