Apparenty I've discovered that: a) sewing reusable masks stresses me out b) sewing reusable masks by hand relaxes me.
I'm not sure whether it's the pattern I'm using being full of nice features, but also a bit fiddly, making the same thing multiple times or the guilt over having had two months of quarantine and not having managed to make masks even for my close neighbors.
Sewin by hand while on confcall and the like is not really different from sewing by hand random things, apparently (at least for the first mask I'm making, maybe I'll need a break from this too).
Anyway, doing them by hand is slower, but probably faster than leaving a big pile of cut mask pieces near the sewing machine and avoiding watching in that direction :D
TIL* about Project Gemini"Gemini is a new, collaboratively designed internet protocol, which explores the space inbetween gopher and the web, striving to address (perceived) limitations of one while avoiding the (undeniable) pitfalls of the other."
https://gemini.circumlunar.space/Found about it via Castor ( sr.ht/~julienxx/Castor/ ), a graphical gemini (+ gopher and finger) browser, written in #rust / #gtk , which I found thanks to the "Featured projects" list of Sourcehut Hub ( read more here sourcehut.org/blog/2020-04-30-… )
So, obviously, I neeeeded a #gemini browser on my #sailfishos phone.
It's not yet here, but while experimenting I ended up writing a desktop browser for #gemini with #Qt and #QML which I called Alrisha : git.sr.ht/~fabrixxm/alrisha
At this point I neeeeeeeeed a presence on the 'gemini space'. But I'm not inclined to maintain it by hand. It will become stale quickly, I'm sure.
So I'm on the road to write an "ActivityPub C2S client via gemini". A web.. no, a gemini app that will render gemini pages from ActivityStream objects.
Just to publish this #microblog on gemini automatically. Because why not.
It's been written in #python using Jetforce github.com/michael-lazar/jetfo…
Here a screenshot of what I have now: on the left firefox shows my profile page via http/html, on the right the terminal running the gemini appserver, in the middle Alrisha rendering the result of the work...
*Thursday I Learned
Andrea Scarpino likes this.
https://www.youtube.com/watch?v=quSXoj8KobFor fans of Good Omens: here's a short about Aziraphale and Crowley in quarantine
Just in case you needed this in your life: instructions for a pieced and quilted plague doctor mask by mctreeleth (they also include instructions for a single fabric piece version, too): mctreeleth.tumblr.com/post/615…
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it! could! work!
(a picture of a somewhat crumbly dough in a glass container)
I've successfully reproduced baker's #yeast following the instructions (in Italian) on vivalafocaccia.com/ricette/ric… (web.archive.org/web/2020041907…) and the linked videos youtube.com/watch?v=VeldxQHZ1V… (invidio.us/watch?v=VeldxQHZ1VY) plus youtube.com/watch?v=7abLyLKIk1… (invidio.us/watch?v=7abLyLKIk1A).
The basics are: mix 25 g fresh yeast (or 8g dry, which is what I used) and 25 g water, add 60 g flour, knead a bit and put in the fridge (low temperature is important) in an airtight container (low oxygen is the other important factor) for at least 24 hours. Use in the following week, and start again from the last 25 g.
It smells definitely like baker's yeast (as opposed to sourdough) and the bread I've made with it has risen as expected.
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@albertuxone ci stiamo preparando per festeggiare con te dopo la riapertura…
(oppure stiamo affondando i dispiaceri nei lievitati)
@Ondiz I've received this (via xmpp) and for some *strange* reason I thought about your italian lessons :D
(image is a screenshot of a post by some Claudio Marinaccio with the following contents:
"C'è la faremo" = Il signor La Faremo è presente.
"Ce l'ha faremo" = Faremo è in possesso di qualcosa.
"Ce la fa remo" = Remo riuscirà a fare qualcosa.
"Cela faremo" = Qualcuno nasconde Faremo.
Ce la faremo?
se però li si vede come modi possibili per separare un hashtag scritto in sole minuscole (come viene scritto di solito fuori da mastodon e dal fediverso), tutto torna :)
the palindromic prime 1000000000000066600000000000001 is known as Belphegor's Prime, named after #Belphegor, one of the seven princes of Hell. Belphegor's Prime consists of the number 666, on either side enclosed by thirteen zeroes and a one. Belphegor's Prime is an example of a beastly #palindromic #prime in which a prime p is palindromic with 666 in the center. #calculotrivia #maths #Math
Mostly I open a backing track on youtube and jam over it..
sometime I connect to some ninjam rooom at ninbot.com/ to jam online. I'm using JamTaba (a software that does not convince me completely..)
I'm not recording anything :)
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A few days ago I found out that the shop I buy kitchen appliance from is making home deliveries (this is still allowed under our lockdown rules for any kind of product), so I decided to buy the pasta machine I've been wanting to buy for quite some time (everybody in our household is still working, from home, so I wanted to spend some money in the local economy).
Yesterday we called them to order… and about two hours later we had a shiny, new, pasta machine: take that amazon and next day deliveries!
(ok, it was just a lucky accident: they already had a delivery scheduled to our area — and they have known us long enough to trust us with delivery before the payment had cleared — it's not going to happen a second time)
(in this context, the real advantage over amazon is that this involved the shop owner preparing and delivering the package safely on her own, rather than underpaid workers risking contagion in an unsafe warehouse)
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The karaoke on the hill https://www.instagram.com/tv/B-U4KzSKSf8/?igshid=1oatb3yz5b877 @StefSound @EdCloth
The karaoke on the hill instagram.com/tv/B-U4KzSKSf8… @StefSound @EdCloth
Regarding the situation with the Qt Company, KDE relies on the KDE Free Qt Foundation to always seek the most beneficial outcome for all Free Software developers and advocates. Read more at
Last time we had #pizza, some of the dough got wrapped around a diced apple (one quarter of a big apple per roll).
I think this is going to happen every time we have pizza, at least as long as renetta apples are available (probably not very long, since they are a winter variety).
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The stores here were selling out for a few days, but quickly adjusted their truckloads. There was supply every day. After a few days they weren't ever selling out.
Hoarders turned to flour next, but that's fixed, so now there is no yeast! Or isopropyl.
Plenty of bog roll though!
Gijs HILLENIUS: BigBlueButton | Joinup (Gijs HILLENIUS)
Locked down because of the Corona epidemic, schools in northern Italy’s South Tyrol have moved to online classes thanks to BigBlueButton, an open source webconferencing solution. ICT service providers...
I did this one of the first days of the lockdown, but I only took pictures a couple of days ago a sami-style leather pouch from an old (and quite ugly) leather jacket¹ and some red felt I had around:
I browsed through a number of search results for “sami style leather pouch” and drafted my own (very simple) pattern; I'm afraid I've lost the links I used.
My SO mentioned that it looks like pouch of gold coins from fantasy games, but the real contents are much more preciooouuuusss:
(the biggest, heavier steel washers I could find in the local DIY stores, that I use as pattern weights)
¹ that I got for free under the menace “if you don't come to take this (and other perfectly working things, including some almost-new garments) I'm going to throw everything away”
Daniele Tricoli moved to eriol@akko.mornie.org likes this.
Kermode
in reply to Elena ``of Valhalla'' • •Elena ``of Valhalla''
in reply to Elena ``of Valhalla'' • •It depends on the recipe: the proportion between dry and fresh is about 1:3 (but my 7g dry packets are marked as equivalent to one 25g block of fresh yeast).
I'm also used to dry yeast, so I don't really have an idea of how much that would be in volume. In the picture the container is a bit less than 10 cm wide, if that can help.
Also, I tend to make a lot of bread with pre-ferments, so I may be using as low as 2-4 g of fresh yeast (around 1g dry) for 400-500 g flour. The highest I routinely go is one 7g dry packet (i.e. 25g fresh) per 1000g flour.
Kermode
in reply to Elena ``of Valhalla'' • •This bread making game is a real adventure. At least my recent efforts are good and edible. Last year's experiments were a disaster - even the crows couldn't eat the sourdough rye Rocks I produced.
Elena ``of Valhalla''
Unknown parent • •Starting from a particular strain and trying to prevent anything else from growing.
I don't think I'm going to keep this alive long-term for a few reasons.
Between the low amounts of yeast per dough and the fact that I also have an active sourdough, this is making more yeast than I use (and it only keeps for a short time between feedings — although it can keep in the freezer for slightly longer and I could try to experiment with drying like I do with sourdough).
While sourdough grows with time and gains flavour, with baker's yeast the idea is to have something that is consistent, so one would want to remain pretty close to the original, and I suspect that after a few generations mutations may start to change the way it behaves. I believe that this reason alone makes it worth restarting the batch from commercial yeast periodically (maybe every few months?)
And then there is the bit where dry yeast is soooo convenient, while this is a bit of a hassle to get the same results, and I'm basically lazy…
OTOH, it's an excellent way to get more yeast from a package now that it has disappeared from the supermarkets (and this means that I'm currently in the 1% or less of italians that have more yeast than they can use, and I can't even share it with other people in a reasonable way :( (at least not outside the building where I live))