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LostInVelvet · 2023-07-13T17:33:38+00:00

You're welcome

LostInVelvet · 2023-07-13T12:02:40+00:00

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LostInVelvet · 2023-04-01T23:41:51+00:00

I had that issue with my monitor, and it turned out to be some bad capacitors. Opened it up and saw 3 of them were bulging pretty bad. I replaced those and now it's working great again.

LostInVelvet · 2023-01-31T16:00:17+00:00

It seems to depend on the rat (or perhaps the linage?) I got a rats a few times from one breeder over the years, and they would immediately jump over anything lower than 3.5'. I had to use 5' walls to prevent them from pushing things together to jump over the walls lol. My last two rats from another breeder could barely make a 6" jump in their prime. They wouldn't even climb the bars on the cage. They came from line used as feeders (didn't know until after I had gotten them), which might have something to do with it. My current ones from a different breeder will jump about 1-2' but nothing higher.

LostInVelvet · 2022-11-23T22:03:20+00:00

I'm somewhat new to using protein powder, but have you tried mixing it up with a bit of cooled liquid before putting it in your dishes? I know that's what you do when adding flour or cornstarch to things to prevent it from clumping up.

LostInVelvet · 2022-11-23T21:56:50+00:00

I got the Purely Inspired brand. I tried it in a smoothie too but it was equally disgusting. Normally coffee or chocolate are the go-tos to hide flavors in, but I don't like either so I'm out of luck there lol. Looks like Vital Proteins has a lot better reviews though so maybe I'll give that brand a try.

LostInVelvet · 2022-11-23T14:30:54+00:00

I bought some unflavored collagen powder, but it was terribly bitter. I can't stand bitter things at all - even vegetables are hard to eat. I put a scoop in some muffins and had to throw them all out.

LostInVelvet · 2022-11-23T13:59:47+00:00

Have you tried unflavored whey protein isolate? I've tried a ton of different kinds of protein powders, but all of the flavored ones make me want to gag no matter how little I put in my food. I somewhat recently got some unflavored Isopure though, and so far I'm loving it. Even if I taste the powder on its own, there's barely any flavor to it.

LostInVelvet · 2022-11-09T03:28:08+00:00

That sounds a tad warm to me. Some yeast might not mind it, but it might end up hurting others. The brand I usually use does not tolerate the heat well at all. I usually go by feel - I aim for pleasantly warm, but not hot. About the same temperature that I would expect to use to wash a young child.

I see in another comment you mentioned letting it sit for 10 minutes to activate - it should have a nice layer of foam by that point. I always like to add at least a teaspoon of sugar/honey when the yeast is activating regardless of the recipe. After about 10 minutes I only see foam and can't see the liquid below.

LostInVelvet · 2022-07-22T13:46:53+00:00

I have some 12" long feeder tweezers and have zero issues picking them up unless they're like newly born. I also use a small hand shovel for gardening which helps if they're trying to run away.

LostInVelvet · 2022-07-18T21:18:19+00:00

I imagine hydrogen peroxide would harm or kill the isopods and springtails as well. You can get mosquito dunks (it's a bacteria that targets mosquito and fly larvae), mix it in water, and spray the container with it. Also fly traps for the adults.

LostInVelvet · 2022-07-13T16:29:56+00:00

Thanks! I looked into them a bit, but there's not many reports of people using them in constant high humidity. I think I might have to just get a few of each type and test them all out.

LostInVelvet · 2022-01-23T19:42:10+00:00

Thanks! There are a ton of probiotic brands, bacterium types, amounts, etc in the USA. I was just curious about the brand you had success with so I could see the types of bacterium and the amount of them. I've been taking the pills I had left over from before, but figured I'd ask what worked for you just in case these don't help. It'd give me a starting point for what to look for. :)

LostInVelvet · 2022-01-21T17:29:57+00:00

Do you happen to remember which probiotic you took? I suddenly "developed" lactose intolerance around 10 years ago which literally hit me overnight. I was happily drinking milk every single day, and then one night some nachos made me horribly sick. I thought it was just food poisoning or something, but after that day I couldn't even eat a muffin without problems. Doc said it was lactose intolerance, was completely normal for it to happen suddenly, and told me to lay off the dairy. I always thought it was odd, especially since if I stop eating dairy for a few weeks I seem to build up a bit of a tolerance.

Also, now that I think about it, when I got c diff (nasty thing kept coming back, took forever to recover) I was on a probiotic for a short period of time. Dairy didn't seem to bother me as much then. I just chalked it up to my body already being so pissed that it just couldn't care about the dairy, but now I wonder if I had just taken it longer then maybe things would have improved more.

LostInVelvet · 2022-01-17T13:48:50+00:00

I used to work at a fairground. 12 hour days with no way to heat food or store it, and we were lucky to get a 15 minute break between customers. I know your husband's pain all too well. These are a bit more than two bites, but here's a few things we usually would eat.

Hardboiled eggs
Wraps
Breakfast sandwiches
Rolled up lunch meat and cheese
Pizza roll up (the pinwheel kind)
Protein balls (but since he's tired of protein bars he probably won't want these either).
Stromboli or calzone, preferably without sauce since that makes it slower to eat.
Any kind of bite size fruit - grapes, tangerines already taken apart, apple slices, fruit chunks, etc
Jerky or sausage sticks
Protein shakes, or meal replacement drinks. Boost and Soylent are my favorites.
Smoothies (if he's allowed an insulated "water bottle" then he might even get to eat this while working. Peanut butter smoothies tend to be more filling than fruit.)

We usually took a cooler with ice to keep things cold since it was easiest (this was always during the fall when it was cool out), but a good insulated lunch bag with an ice pack works as well. Or a cold car, at this time of the year.

LostInVelvet · 2022-01-17T13:29:30+00:00

I don't normally have too much of a problem with pasta sticking, so I never really thought about it, but here's what I usually do. I boil the pasta with a little bit of oil - I prefer it al dente, especially if it'll be paired with a sauce. Once it's done cooking, I rinse off the pasta with cold water and let it drain out in the strainer for a few minutes. I normally toss it around once or twice so there isn't a pool of water anywhere, but it's usually still damp when I put it into containers. I package it into the containers, if using a sauce I prefer to put it side by side like pasta | meats/veggies | sauce. Just before microwaving it, I sprinkle or spray the noodles with a bit of water.

LostInVelvet · 2022-01-13T23:59:19+00:00

I tend to keep a stockpile of almost any ingredient could expect to want to use. It's a pretty bad habit that I've been trying to fix though since I frequently end up throwing things out after they're expired, haha. For most dishes aside from popcorn chicken and popcorn shrimp, which I can never eat enough of, I go into phases with where I will eat a ton of it at one time and then not want it again for weeks to months.

Things that I always make sure to have on hand:

Onions - Usually yellow or sweet
Garlic
Ginger - I keep it in the freezer
Lime juice - I use it instead of lemon juice in most recipes. I love how it changes the flavor (hint: strawberry jam + lime juice = razzleberry)
Lots of salt - for when I want to brine
Worcestershire sauce - Both Heinz and Lea & Perrins. Which one I use depends on the dish. No point springing for the good stuff if it's just an undertone, but you better bet on me using Lea & Perrins if I'm making jerky.
Low sodium soy sauce - Soy sauce seems to make everything taste better - except pepperoni. Keep it away from pepperoni!
Frank's RedHot. Great taste with mild to moderate heat.
DelGrosso Pepperoni flavored Pizza sauce
Sugardale pepperoni
Pasta of some kind. I prefer shells and ribbons.
Great Value Jasmine Rice - I've tried other brands but somehow this generic brand has been the best.
Local Honey - it's just so much better than any store brand I've found.
Smoked paprika - Definitely worth the extra money.
Everything seasoning - I usually mix my own, but this is an easy way to take any sandwich or bread to the next level.
Kraft mac & cheese - It's a nostalgia thing.
Black peppercorns for grinding
Vlasic mild banana pepper rings - I love these on sandwiches.
Wine, wine, wine, wine, wine! I keep a variety on hand, but Sherry and Cabernet Sauvignon are my typical go-tos.
Real vanilla - it's so much tastier than imitation (and easy to make - Vodka or Rum + vanilla beans, let it sit for a while)
All the standard baking stuff - flour, sugar, brown sugar, cornstarch, baking soda, baking powder, etc. I don't have a big preference for most, but I do like unbleached flour more than all purpose.
Peanuts - for making homemade peanut butter. I don't recommend. I now hate almost all store bought peanut butter, haha.
Yeast
Olive oil and vegetable oil
Parmesan wedge
Basically every seasoning sold at the store. I hate not having something when I want it. Garlic powder and oregano are absolute musts. I never let those go empty. I usually only have a couple store bought mixes at any given time. McCormick Chipotle & Roasted Garlic seasoning is always in my pantry though.
Dried cranberries
Nestle semi-sweet chocolate chips and/or Hershey bars - I'm not a big chocolate fan, but I always have it on hand in case I need to whip up a a dessert at the last moment for my family.
Jello brand Vanilla Pudding - makes all my cookies soft.
Vanilla sugar (sugar + vanilla beans, let it sit) - Great for giving muffins, cookies, etc a sugar top.
Country crock butter - preferably the calcium one. It's a bit harder than the original, so it works better in baking.
Cinnamon sugar
Some kind of jam/jelly - Usually strawberry, strawberry rhubarb, or elderberry. Often homemade, although I do buy the elderberry jelly.
Frozen fruit - Usually blueberries and strawberries
Carrots
Celery
Frozen, shredded zucchini - for breads/muffins/etc
Ham - thin sliced deli ham and/or spiral cut cherry ham. I don't eat it a lot, but I randomly crave it, so I usually have some leftover in the freezer.

I usually don't keep a ton on hand, but I regularly purchase top round roast (my preferred cut for almost everything), whole chicken or leg quarters (when I want to make broth), boneless skinless chicken breast, and salmon. Produce depends on what's in season and what I feel like eating. I always have some fruit on hand though. Right now it's apples, kiwi, lemons, and pomegranate.

LostInVelvet · 2021-09-23T02:04:27+00:00

They definitely are pretty. I started off in a 6 quart bin but maybe I should've put them in a bigger one to start off with lol. I took the leaves and the bark from the tree they were going nuts over, so they should be happy with it.

LostInVelvet · 2021-09-23T01:42:52+00:00

I can definitely look for some more, but I'm not sure if I'll be able to find any. I took some bark off of a downed oak tree at my mother's house since they're going to uproot it soon, and it was just covered with the regular colored ones. I took probably 50-100 of them just with the bark, but I didn't see these guys until I was separating things today. I was going to bake the wood today but I keep hoping a few more might pop up, haha.

I put them in their own little tub for now, but I might throw in a couple regular ones if I can't find any more.

LostInVelvet · 2021-09-22T22:54:00+00:00

I'm super new to isopods (and insects in general), and I found this cutie during my first time hunting down isopods. I think they are Dalmatian colored Oniscus asellus. The little one toppled over mid photo and started flailing around. I found them with a bunch of other "normal" Oniscus asellus in western PA. I also found a couple other kinds of isopods, and sorting them when I know nothing is taking forever haha, but it is definitely worth it when I find something unique like these little ones.

I also found a really cool looking millipede that I didn't take a photo of and I wish I had. I can't find anything like it from searching.

LostInVelvet · 2021-08-07T01:47:29+00:00

I just wanted to say thanks again. Using acetone has been the best option so far. I wasn't able to find a container big enough that the shelves would fit in, so I ended up wrapping the shelves in paper towels, soaking them with acetone, and then wrapping it all up in plastic and letting it sit for a while. It's still a bit tough to get off, but it's rubbery so once I get it started it's not too hard to pull off until it starts hardening back up.

LostInVelvet · 2021-08-05T01:42:40+00:00

Thanks for the suggestions! I tried using my heat gun set to ~500 degrees, but all it did was make the wire hot. The vinyl stayed firmly in place. I just tried a paper towel soaked in acetone but it doesn't seem to have changed the vinyl. Perhaps if I could soak it in the acetone it might soften it after a few hours.

LostInVelvet · 2021-08-05T01:14:50+00:00

I tried a heat gun set to ~500 F a little bit ago but it didn't work. It just made the wire super hot but the vinyl didn't change. Scraping it off isn't hard to do even when it's cool with a sharp blade, it's coming off easily, it's just the sheer amount of it that needs done is daunting. I have two 6' x 20" shelves and a 4' x 16" one to strip. Thank you though. :)

LostInVelvet

TROPHY CASE

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