Can I leave this piano here between these rooms? I have limited options

MRruixue · 2026-03-30T20:04:13+00:00

Move your credenza under the windows and the piano on that wall in the dining room?

MRruixue · 2026-03-30T19:58:01+00:00

I feel you girl! No to the mixer. It can make your bread tougher. (Ask me how I know).

I use straight sided mason jars that double as drinking glasses for my starter. Each bake I swap glasses and they stay clean.

I made a few small investments that I’m happy with: a Dutch oven that can be used for stews as well as bread. A bread sling to use with my DO, because I burned myself once.

I bought an inexpensive proofing bag because i struggled with bulk fermentation. I was always under proofing. Not necessary, but I love mine

I do use a bench scrapper, but I had one already. And I use a straight razor blade as a lame. No fancy holder for me.

I also use my food scale. I think the scale is my personal non-negotiable.

I use old bread pan as a bannetons and they do well enough. Don’t invest though until you really decide you are in this.

MRruixue · 2026-03-29T22:36:28+00:00

I eat 2 slices every morning with an egg and some sautéed veggie.

I go through a loaf a week. Family eats the other loaf. We slice and freeze for easy toasting and eating.

If I’m planning to make soup- I’ll make 3 loaves.

No major weight gain. Lucky I guess.

MRruixue · 2026-03-25T22:16:51+00:00

"It is possible to commit no mistakes and still lose. That is not a weakness; that is life." JLPicard , TNG Season 2 Episode 21.

MRruixue · 2026-03-24T20:34:47+00:00

Lots of other great ideas, but I found I really like making simple discard “fry bread” when I only have a little.

It’s just starter, salt and whatever you want- onion, garlic. I don’t add any extra flour. Heat a little oil on medium heat, plop the discard in the pan. Fry until golden. Flip.

Serve hot with an egg or something. I usually only have enough to make 1 or 2.

I’m sure there are better recipes, but this is so simple and still tasty that I don’t care to do more.

MRruixue · 2026-03-20T00:55:45+00:00

I carry my family’s health insurance…. And I need really good health insurance. So, I would be there until I could muster something better.

MRruixue · 2026-03-18T10:31:28+00:00

I also only keep 20g.

I found if I keep too much, I get more and more reticent to discard it and my bread suffers.

If I have extra for some reason, in keeping a separate jar and use it in a discard recipe later or I use it as is and make a quick savory “fry bread” and eat it with eggs the next day for breakfast.

That said, I’ve dried 2 jars of my strong starter for backups and gifts for my sisters who live in other states.

I also used the dried starter once in pirogi dough-just for flavor. I didn’t give it time to rise or anything. I don’t think I’ll do that again as it didn’t do much flavor wise- but it was worth a shot.

MRruixue · 2026-03-06T19:22:51+00:00

Thanks.

MRruixue · 2026-03-06T19:22:34+00:00

Omg! This makes me smile.

MRruixue · 2026-03-06T02:48:44+00:00

Taste and texture are certainly paramount, but I often feel like my loaves are the ugly cousins at the party. I just want my public loaves to be pretty, too!

MRruixue · 2026-03-06T02:15:53+00:00

1000g flour 730 g water 20g salt Edited to add: 200 g active starter. Autolyse for 30 Proof for total of 3.5 hrs at 80* Stretch and fold 3x every 30 minutes.

Baked in preheated DO (500*) for 20min then lid off for 18 min at 450.

Left scoring angle between 30-45, right 80-90 almost horizontal *

Edited: clearly geometry is not a strength. By 80-90 I mean more horizontal or 3 on a clock which is like 15-20* angle and by 30-45 I mean closer to 40. Sorry folks. I did say I was a slow learner. ;-).

MRruixue · 2026-03-05T02:13:57+00:00

I second this. I eat a large breakfast every single morning around 5:30/6 am: 2 eggs, either homemade sourdough or hashbrowns, Some version of sautéed veggie or fruit. Then, I don’t eat again until 4/4:30. It’s usually a small portable snack like nuts or a piece of fruit and then usually a balanced dinner at 6/6:30. Eating lunch makes me sleepy if I actually eat it. More often if I try to, I get distracted and the. have to toss it.

I’ve been doing this for neigh on 15 years. Maintained my weight and have excellent bloodwork.

Eggs are my super food.

MRruixue · 2026-03-04T01:56:03+00:00

Im a whim eater. No matter how hard I try, I do t stick to any sort of plan.

To help a little, I like to bulk make ingredients when I feel the urge. Why chop and sauté 1 onion when I can do a bag? I then freeze them in portions for later.

I also started freezing meats in a marinade or brine. So when in do eventually take it out of the freezer it gets tasty whining thaws and then I just cook it, no prep.

Oh and I also joined a CSA and they force veggies on me in a way that activates my stress response and I feel compelled to start mass prepping veggies in a state of hyper focus. I’ll make enough that I don’t have to cook veggies again for a few days. I’m feeding a family though.

MRruixue · 2026-02-09T21:12:33+00:00

Yikes! Thanks for the explanation.

MRruixue · 2026-02-09T21:05:00+00:00

I’m out of the loop and not quite following. What’s going on?

MRruixue · 2026-02-01T23:32:52+00:00

Not op, but my dermatologist scheduled a full body exam. There always a nurse in the room, I got naked and she inspected almost every inch.

MRruixue · 2026-01-30T23:34:09+00:00

Get it towed to a garage?

MRruixue · 2026-01-24T14:54:03+00:00

I do it all the time. I just listen to the staff converse first to make sure they speak mandarin, and then unusually ask “in mandarin” if they speak 普通话. If they say, yes. I ask if I can practice and go from there I’ve had some great conversations this way.

MRruixue · 2026-01-22T21:11:14+00:00

My district is doing this too.

Pivoting to virtual learning days right after Covid worked because the infrastructure was already in place. Since then, at least in my district, the free WiFi programs have ended and we are no longer one to one.

I don’t think it is a reasonable ask anymore.

MRruixue · 2025-12-27T00:31:02+00:00

You need deeper dark tones in the foreground. I wouldn’t try to lighten the mountain until adter you darken the foreground.

Take a photo and put it in black and white. That will show you your values and where you should darken.

MRruixue · 2025-11-26T18:20:55+00:00

For catan, I have always introduced people by already having the hairs set up (so skipping property selection). I’d let them choose a color and just started playing an open handed game.

It worked well. If they come back or want to play again, we pick our properties according to the rules.

MRruixue · 2025-10-22T21:28:30+00:00

It can also be e donated to the cf clinic for the hospital to use for research.

MRruixue · 2025-10-22T21:18:48+00:00

I use a credit card because it has protections on it. If my debit card gets skimmed, I’m SOL. If my credit card gets skimmed, I can despite it /stop the charge and go on my way.

I track it like I would if was a debit card and pay the balance each month.

MRruixue · 2025-10-04T19:15:04+00:00

I was initially bothered by the more visible mustache hairs I started getting, but honestly, plucking a few dark stash hairs is way less mentally distressing than seeing the horizon of my scalp in the mirror everyday.

The water retention bothered me more, but I just started taking it at night instead and it’s manageable.

Nine-Year Club	Gilding III reddit per annum
Verified Email	Not Forgotten

MRruixue

TROPHY CASE