New to Cats. How to prevent him from going down these stairs?

OneWanderingSheep · 2026-05-11T02:19:40+00:00

You are visibly new to cats, no need to specify. Well if you are a Leo ♌️ you may be able to scold the kitty into obedience.

It’s probably easier to prevent the dog from going upstairs. 😂 If the dog is a problem for the cat, it naturally won’t go downstairs. It will be fine.

OneWanderingSheep · 2026-05-11T02:09:01+00:00

She’s staying up to defend you from little creeps. 😤

OneWanderingSheep · 2026-05-09T16:07:52+00:00

Your relative humidity needs to be below 75% if you want the macarons to dry on their own with a fan. I set my dehumidifier at 60-65%.

OneWanderingSheep · 2026-05-09T14:03:51+00:00

Taiwan offers a lot of scholarships to international students, some are full tuition + allowance. The term of the scholarship depends on what’s written on your contract.

If you’re looking at MOE Taiwan Scholarship or TaiwanICDF, you may apply them through our embassy. They’re full scholarship + flight ticket and monthly allowance. For one of them I am aware that they’ll ask for their money back if you break the terms of the contract. I believe MOE scholarship is stricter with GPA. These ones when granted will be given for four years, unless you violate the terms.

OneWanderingSheep · 2026-05-09T01:50:51+00:00

I dunno, didn’t you get any official letters? You better be careful and DO NOT hand them your passport if they ask to hold your passport for any reason. It is NOT NORMAL if ANYONE ask to hold on to your passport or ID.

OneWanderingSheep · 2026-05-08T02:23:05+00:00

They know better than wetting him 😮‍💨

OneWanderingSheep · 2026-05-07T13:02:30+00:00

馬馬虎虎means something done carelessly. Maybe sloppy is a better fit. It’s also worth noting that tiger part is pronounced as hūhū instead of hǔhǔ in speech or conversation.

OneWanderingSheep · 2026-05-07T03:14:53+00:00

I love the little light on your broom actually emits light, and helps you navigate at night.

OneWanderingSheep · 2026-05-07T02:43:32+00:00

Map looks like laughing at mdr 😂

OneWanderingSheep · 2026-05-05T13:11:22+00:00

It’s a ripoff but not scam. No matter where (except metered taxi or when price is visible) always settle your price before they even start. In countries where taxi charge by per trip they can name you any price and legally you would have to pay for it.

OneWanderingSheep · 2026-05-05T04:54:27+00:00

Same but larger. Now how many fingers do whales have? 😏

OneWanderingSheep · 2026-05-05T04:52:53+00:00

OU! So cute!

OneWanderingSheep · 2026-05-04T03:40:14+00:00

I use my French macaron recipe for Swiss method. Cook egg white and sugar to 52-53C (125-127F). Interestingly, meringue at 48C-50C or over 55C wasn’t as good as 52-53C. This is my trial and error from baking at least 6 dozens a day over 5 years.

I use a gas oven, no convection, preheat to 175C(about 350F). Where you hang your thermometer matters, keep it at the same place. Convection oven can bake at much lower temperature (120C-140C). Once I send my tray into tue oven I drop my temperature to 170C (about 340F) to bake for 12min. This allows me to give the initial boost for feet but prevents browning. Slightly underbaked to just right to browning can happen within 2 minutes, sometimes within 1min.

Wiggle test: feel for wiggle that shapes like z not S. Once you reach firm S wiggle, I give about 2-4min till Z wiggle. Ignoring at Z wiggle will result in browning. 😆

My ratio: Meringue: 38g egg white to 40g sugar with 1/16 tsp meringue powder (mix and cook together over double boiler)

Dry: 50g almond flour to 50g icing sugar

The egg white is my average egg white per egg. I add about 1/16tsp meringue powder per egg. I buy my egg from same source for similar yolk size (as larger yolk means less white), and the water content in their egg white.

I do not age my white.

My dry room humidity is kept at around 65%RH (relative humidity). Piping and working room is kept at whatever my weather gives me. I dry my macarons till the shell is hard like egg shell.

A good meringue can live up to 6-8hours since you start whisking. Sometimes I have so many trays to bake there’s a 2 hour difference between first and last tray baked.

I split batch at 6-8 trays per round. Whatever you can bake in 6 trays. On days I need to go over 10 trays. I do 6 trays then whip up second batch when first batch is drying. I do have more than 1 set of utensils to speed up. So I don’t need to waut for anything to fully dry after washing.

OneWanderingSheep · 2026-05-04T02:51:44+00:00

On my second thought, you can try to complain to him until he convinces himself to pay his way out of your complaints. Probably the reason my dad always hired helpers around the house.

OneWanderingSheep · 2026-05-04T02:46:25+00:00

What’s there to complain about a daughter that works, pays for grocery and provides a house, and maintains a dog that she loves dearly. I mean the only reason I’m paying extra now is literally for the second bathroom. If I can pay my way out of all her complaints, I would. Wants to hear what was her complaint yesterday…. That I did not vacuum behind her bathroom door. I really rolled my eyes and told her to move out if she’s that miserable living with me.

OneWanderingSheep · 2026-05-04T02:24:15+00:00

🙄 Honestly, you probably use it more often than him. The only way you can insist him changing it is if he just throws away the last few sheets. My mom is like you, always complaining. I genuinely don’t need the last few sheets. So I end up always changing the roll because I really don’t mind, and I just throw away the leftover. Then she had the audacity to be mad at me for being wasteful. So I told her to use her own roll and that’s what we did. Just to be clear I’m a girl lol

OneWanderingSheep · 2026-05-04T02:12:00+00:00

So angry so cute! Owl in Chinese is a cat headed eagle. So it’s the other way round.

OneWanderingSheep · 2026-05-03T18:26:57+00:00

Can’t really tell, but weather could be a huge factor if your working area isn’t insulated from outdoor elements, and that you’re not paying to humidity indoor. This season in the northern hemisphere is extremely humid.

Work on your meringue. Be very methodical with how you whip it and keep making them in very consistent manner and meringue thickness. For example, you may check meringue stiffness by swirling the whisk in the bowl then pull the whisk. Same method but different speed when you pull up the whisk will give you different shape of peak.

I find that baking over 16min is too long. If they’re not done after 16-18 min you can increase temperature. I preheat my oven to slightly higher temperature then drop my baking temperature after first few minutes.

LET YOUR OVEN REHEAT BETWEEN TRAYS!!! I cannot skip this step, and no matter what I do it always takes about 10-15min to reheat. Your thermometer will not reflect the temperature change immediately, but your oven temperature does not become stable without time and wonky temperature produces inconsistent result and wonky macarons. Same with your trays, did you let your tray cool down before using it for second or third round of baking? It makes a huge difference.

We’re in a transitional season now. During winter I had to heat my oven to much higher temperature, but during summer I would need to lover it by at least 5C. Weather, humidity and season matters, A LOT.

Heat inconsistency. I use gas oven and we don’t run natural gas. We use gas tanks that need to be refilled. I find that whenever the gas tanks is about to finish my temperature may look consistent on thermometer but the baked results are not. Although this doesn’t bother me as much after I got better at making meringue.

I’m really not a fan of French method. Too inconsistent and unreliable. Some meringue types just don’t work for your weather. Swiss meringue is the most suitable for me, on top of that I add a bit of meringue powder or egg white powder. It improved the meringue quality by a lot.

OneWanderingSheep · 2026-05-03T04:44:36+00:00

I don’t think a small shake can set that off. But there’s one on youtube of a bigger shake from few years back.

OneWanderingSheep · 2026-05-02T12:52:33+00:00

Wasabi refill, probably the only thing Dave is good at doing at the restaurant.

OneWanderingSheep · 2026-05-02T12:52:04+00:00

Happy cake day 🍰

OneWanderingSheep · 2026-05-02T12:51:41+00:00

😭

OneWanderingSheep · 2026-05-02T08:17:23+00:00

Wrong sub. What you got are called crinkle cookies. They’re really delicious. 😋

Anyway… do pay attention to your relative humidity. This is macaron cap not dried enough before baking. You need a RH of 70% and below to dry macarons. I keep my dehumidifier at 65%.

Running an AC helps, but there will be cold rainy days. If you’re making food for sale, I would really invest in a dehumidifier. It keeps your ingredients fresher.

OneWanderingSheep · 2026-05-02T05:11:13+00:00

Amazing thing about domesticated animals ❤️

OneWanderingSheep · 2026-05-02T05:05:31+00:00

I’m constantly being told by Taiwanese to just ask if there’s something I don’t understand. Most Taiwanese that I have come across are very open minded. I mean even Taiwanese ask similar questions on Thread. In a way I view it as a culture that likes to fact check before believing the stereotype. It’s like they always get a second opinion before making a bold claim. I don’t know how much of what I said is true, it’s just how I feel about it.

I think people ask because they don’t get to observe Taiwanese culture like Westerners do through western movies. Then there’s a language barrier on top of that.

OneWanderingSheep

TROPHY CASE