I literally just finished a conversation about how hard it is to be patient when you feel you don’t have a lot of time left in life.
Wasted time can be objective, but it can also be a matter of perspective. Rest, patience with your own limitations, enjoying an everyday experience, respect for natural pacing, and patience with others can seem to some like wasted time. Besides being important, they can actually be some of the periods where life flourishes most.
Cutting down on actual wastes of time is important. A time inventory can be helpful to make you aware of what you’re really doing and how long it really takes.
I’m guiltier than many of actually wasting time, but I try to be aware of it and change for the better.
None of us have all that much time to live, but we can make the most of it with presence, patience, and intentionality.
#thoughts nostr:note1n0e995e09yq597qfgu3xzklq6sysce7xserxp5z2r49lvdrv8h2s0f8p3z
My rice wine was about to overflow, so I pipetted some off and had a sample!
It is INCREDIBLY SWEET 🥵 too sweet to drink.
It also has a funky flavor I wish it didn’t have. But it also has a nice fruity flavor.
It reminds me of some of my less favorite makgeolli (I like makgeolli but some is better than others… unfortunately the tastier ones have artificial sweeteners I don’t want to drink anymore 😅.)
Wine makers: I imagine it will become drier the longer I let it ferment, yes?
Will a longer ferment also make funky flavors go away?
#asknostr #wine #ricewine #ferment #酒 #酒酿 #酒曲 https://image.nostr.build/1a596b88e041429ef936a4ec3ca05acff9ee9b0a5ef6f29a99ec51052f0474bf.jpg
@miljan odd minor thing, possible bug.
I have a notification saying someone just followed me (3 h ago), but their profile doesn’t say “follows you.”
Maybe they already unfollowed me, but it seems a bit strange.
I’ve followed some newbies with only a few posts if they were particularly interesting and satisfied my baseline criteria for following.
I don’t mind so much if people post infrequently. It’s a nice surprise when they do show up. I care more about what they say and do when they are here.
I’m so excited to have another happy customer 😊 I’m always so glad when another person loves something that I loved creating.
The other soap pumps are still for #sale … can’t guarantee they’ll smell like vanilla, though!
#wrensnest #handmade #pottery nostr:note1kw4d5hqp3s5gvyalgwr0pfuddf8a0xxrsxty2yc656fnxgdxkp5qr0q9hp
Honey from when the bees mostly feed on sunflower.
As opposed to wildflower honey, orange blossom honey, clover honey, Tupelo honey, etc.
I think sunflower honey has a buttery flavor. It’s really nice!
I’m pretty sure the process for fruit wines is different. Though I did buy some lovely plums that turned out to be boring flavored and was very tempted to experiment with putting them in one of the jars 😂 that would’ve been too much experiment for a beginner, though, I think.
I cooked up roughly 3.5 c of sticky rice / glutinous rice (one recipe said 3 c, the other said 4 c). I took one jiuqu (yeast ball for rice wine) and crushed it in a mortar and pestle, then used clean hands to mix this wwith the rice once it had cooled down. Stuck it in jars and used fermentation lids, though I’ve heard of just using a cloth lid. The liquid that is forming is rice wine!
Supposed to be able to eat the boozy rice when it’s done, too, as a dessert (jiuniang).
I need to look up how long to leave this / when to stop 😅 mostly looking here
https://goszechuanhouse.com/chinese-rice/faq-how-do-i-make-rice-wine-using-chinese-yeast-ball.htmlnostr:note14ya053esggye6jwtxutvwvaqecqjx02jcks7pxvuxqqm9auaum5q5v9975
Well, I’m making this hoping to make my own nigori sake-ish drink. The yeast ball kind of smells like that; smells very good. I imagine it will taste like the yeast ball smells. But as this is my first time making it and I don’t think it’s done yet, I’m not sure.
People say the jiuniang (rice left over after) is tasty and sweet, too.
Health conversations like this are inspiring. No guilt tripping or shaming or boasting, just “Hey, it’s amazing what our bodies can do! My efforts are paying off!”
Makes other people curious to try it, too. nostr:note1qw2x4wy9sftj9q8txqjy8rr09mswej7wnp7mddskq9e4tnsas6lqgyzg5e
This wool yarn my friend dyed and gave to me is absolute forest magic 🤎💚❤️🔥❤️🔥
I need to figure out what to crochet with it… I think it’s sport weight?
Literally weighing them, one skein is 110 g, the other 88 g. Not sure if that’s how it works.
#yarn #dyeing #crochet
It really just tastes like a nice Thai coconut curry. Can’t taste pawpaw at all.
I’m hoping the leftovers will have the flavor return, but I’m not counting on it.
The Bible study just had its second meeting! We meet on Cornychat on Tuesdays at 8:30 pm EST. I have been posting a link to the Cornychat room when it is live. Check # nostrbiblestudy for updates.
Simplex: it’s an app! After you get it you can dm me your simplex address and I’ll add you to the group
Damus has “mute temporarily” already.
Something I think would be great but we’ll probably have to wait for AI to get good: topic-selective muting.
Then, if you like notes on subject A from a person but can’t stand it when they talk about B, your feed can reflect it.
There’s so much potential if AI can detect topics and tone well. It could be a powerful way to find accounts of interest to users, not just selectively muting accounts when they are not of interest.
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Notes by reltbracco | export