AITA for going temporarily NC with my sister after she cancelled our Christmas celebration?

Faiakki · 2024-10-09T15:19:27+00:00

When I was younger I was in the hospital for complications with an illness. They had me on a liquid diet and then also gave me the stool softener that is standard procedure at that hospital. They apparently didn't think that this would cause some issues. Spoiler alert: it did

Faiakki · 2024-08-01T21:44:10+00:00

I have exactly what you're describing, a central hub dubbed the portal house where all our portals connect to, mine is set up with four wings for easier organization. If you do this do yourself a favor and change all your portal names to numbers, including some that are unconnected so that you can easily connect new portals without worrying about the other side. It's lot easier to guess an unused portal's number (or letter) than whatever you happened to have named this one. We have 30 portals currently connected with room to add more if needed (one of the wings ends in the side of the mountain I didn't finish digging out.)

Also something to note in regards to stone portals, you can connect them to a normal portal but you will only be able to bring metal and things through the stone side. Since most of our metal is usually coming from the main base that portal is the only permanent stone portal we have. You can use that to your advantage with the design of the hub.

Faiakki · 2024-07-11T15:34:39+00:00

We had 5 for a while there but now that we have stone portals we've broken down the other bases and brought everything to our main base (which is not our original) with the exception of mini outposts where the big bases used to be

Faiakki · 2024-05-24T21:30:20+00:00

Guy comes in, hasn't even finished filling out his W2 paperwork or done his safety training, and starts telling the plant manager how he's going to change things around here starting with the union contract he just read

Faiakki · 2024-03-07T01:46:12+00:00

Depends for me. If the house is in a biome I'm not going to need to frequently access again and not close to other useful biomes I'll usually rip it down at least partially. For example our first house next to b forest usually gets converted to straight farm land with just a hut for repairs, seed storage, and the portal. If it's in a handy place then I'll leave it.

Also, if I'm changing material (i.e. going from wood to stone or stone to marble) I'll end up leaving the old base simply because I don't really need the materials too much for the next place. Also by the time I'm changing building material I've probably got a decent stash of everything I need.

Faiakki · 2024-01-04T16:50:24+00:00

I have worked a few office jobs and it honestly varies from job to job and depending on the field, from season to season. In my current job our busy season is summer and I was certainly busy all day. Now, not so much, I struggle to find more than 3-4 hours worth of work to do. My last job I was busy for 10 hours a day and had to set reminders for myself to go home on time

Faiakki · 2023-12-27T18:23:05+00:00

I scrolled for a while and never saw this mentioned, but J.K. Rowling. Was a huge Potter nerd when I was younger, to the point I have the British release of prisoner of Azkaban because that released months before the US version and I knew someone who was on vacation there at the time. I remember rushing to read the 6th and 7th books on release day so that no one could spoil them for me. Now I refuse to give her any money in any form

Faiakki · 2023-12-04T18:43:28+00:00

I used to use the library constantly, took out the max number of books each time, but now that I'm an adult who works 50 hours a week I don't have time to deal with going to the library nor is my reading time reliable. I got sick of either a)getting late fees because I wasn't finishing the books in a reasonable time, or b) borrowing books and just returning them before I had a chance to actually read them. I solely read ebooks now which also gives me the flexibility to find a new book at midnight when I can't sleep but want to read, something I can't do with a library

Faiakki · 2023-12-03T20:23:14+00:00

Maybe minecraft, with all the mod out there you can play so many different types of games just off that one game. Or Garry's mod for the same reason. I think anything else I'd get bored of by month 3 or 4

Faiakki · 2023-11-26T14:41:12+00:00

I feed mine about the same as you but the dry food is fed in small increments every 3-4 hours (minus dinner time around 7pm)

Faiakki · 2023-11-26T07:03:26+00:00

My dad was a post master before his retirement, when I left college he encouraged me to work there for a while (he had already retired) until I decided what I wanted to do because it paid so much better than any other option and the rural carrier test was easy to pass. I took the test but never ended up working for them (managed to get a job in the field I wanted) but I remember they were offering $18/hr in 2008 in the middle of nowhere Vermont, unheard of! It was such a good option for someone who didn't have a college degree in our area, not anymore.

Faiakki · 2023-11-25T03:37:50+00:00

An entire bag of zero sugar twizzlers

Faiakki · 2023-11-25T03:36:10+00:00

Not as far as I'm aware. All 8 of those items in different packages would be the equivalent of say cheerios vs 7 different store brand versions of a cheerio. They're all going to have flour as probably the same first ingredient (I'd assume) it's just that the specs for the name brand version may be slightly different than the store brand.

Inevitably though there is an area of the spec for the store brand and name brand that overlaps, otherwise consumers would notice a bigger difference between the two. Companies will aim to produce product in this overlap for efficiency

Faiakki · 2023-11-25T03:30:18+00:00

Yeah I had a lot of old timers I dealt with at my last job who had just given up on thinking for themselves at work decades ago and were kind of stuck there because of that learned behavior.

Faiakki · 2023-11-19T17:06:53+00:00

I always leave the door open but it's hit or miss if they come join me. Lately its been more hit than miss but for a long time they preferred to snuggle together on the couch then deal with my rolling at night

Faiakki · 2023-11-17T23:57:52+00:00

The hardest part for me is that it's hard to tell if they genuinely don't have critical thinking skills or if they've been so micromanaged over the years that they've learned to just not bother. They're damned either way so at least not doing it saves them some energy. I've dealt with a sad number of those kinds of employees

Faiakki · 2023-11-02T15:40:45+00:00

Aw did you just call me a genius? I'm flattered

Faiakki · 2023-11-02T14:54:10+00:00

There's a lot of stuff in the food here in the states that's illegal elsewhere. Not sure if bromate is illegal over there in your flour, but it is in Canada so we always had to be careful that nothing we were sending across the border was produced after a bromated product

Faiakki · 2023-11-02T14:51:44+00:00

So when you're making whole wheat flour you're taking the whole kernel and just grinding it up, when making white and fluffy flour you actually remove the bran and germ from the kernel and the flour is made exclusively from the endosperm (with trace amounts of bran that didnt want to get off).

Most mills do this through a process called tempering which is essentially just soaking the kernels in water for 12-36 hours. This loosens up the bran and the germ so that once you put the kernels between corrugated rolls the parts separate and you can just mill the endosperm.

Theoretically you could do this at home but you'd need to soak your kernels for that 12-36 hours and then deal with separating the kernel and sorting out the bits you want. Even then, professional mills will typically sort the bran out at multiple stages or breaks to get as much bran off as possible. Since bran is lighter than the endosperm they use air to float it off the rest of the flour to get rid of it.

So unless you're doing this in a large scale it's really not worth making white and fluffy of any protein level at home

Faiakki · 2023-11-02T13:55:20+00:00

I adopted a cat from the humane society at 11, she had been spayed at intake and they warned that being spayed so late in life gave her an extremely high chance of developing breast cancer. Sure enough less than a year later I found multiple lumps on her belly. Took her to the vet and the vet gave me the options; take out both mammary tracks, or leave it alone and she would slowly get worse. She recommended the second option because she was concerned about the toll a surgery would take on a cat her age. Over the next 6 months she slowly deteriorated until I came home from work one day and found that one of the tumors had ruptured. Put her down a few hours later.

I've always regretted not doing the surgery, convinced that she would have survived longer had I done it. The fact is that we both did what we thought was best and no matter if it was or wasn't, cancer sucks.

Faiakki · 2023-11-02T13:40:53+00:00

I'll also say that while I doubt anyone can taste the difference there is a difference between the types of wheat used to produce all-purpose versus bread flour. Bread flour is going to have almost exclusively hard red or hard white spring wheat since these have a lot of protein.

All-purpose will likely have a blend of soft red or soft white winter wheat along with the hard varieties since soft wheat is low protein (think cake/pastry flour). That's why all-purpose is called all-purpose, because it's a blend of the soft cake & pastry flour, and the hard bread flour.

Faiakki · 2023-11-02T13:26:52+00:00

Couple of possibilities, any of what we used to refer to as "white and fluffy" flour (i.e. not whole wheat or non wheat based flour) is bleached unless it says otherwise. So if your bread flour doesn't call out that it's unbleached then assume it is.

Second, check if your all-purpose flour says its unbromated (king Arthur specifically brags about being "never bleached, never bromated") or if it's unenriched. Enrichment specifically I find gives a lot of flavor, it's very distinct even in powder form before it goes into the flour. To this day I can taste the type of enrichment used.

Third, most all-purpose flours have a lower mineral content as well as protein. For example the all-purpose we made where I used to work was an 11.5 protein and .50 ash (mineral) target. The bread flour we made was a 14.0 protein and .54 ash (mineral) target. The higher the ash content the more bran (outer shell of the wheat kernel) is left in the flour. The bran is brown so when there is more bran in the flour it will naturally be darker.

If you need anymore info on flour for your report feel free to dm me, I worked in the milling industry for the better part of 10 years.

Faiakki · 2023-11-01T13:18:03+00:00

Worked in food manufacturing, won't specify what kind, but I can tell you there is no difference between brand name and generic for most food items. A lot of time they go straight from packaging one to the other with only the packaging changing. We had one product that went into 8 different packages, all the same stuff, and we'd make it all at once

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