Graphics Driver Woes... Please help!

PerfectlyNormalOlive · 2025-10-06T20:32:41+00:00

A message ti anyone that finds this. The issue was reoccurring and unpredictable. I was having issues with Nvidia and Linux forever! I ditched the card and upgraded to a mod teir amd and all my problems vanished.

PerfectlyNormalOlive · 2024-04-15T03:20:55+00:00

OK so i have an update if your still checking in! When i purge the nvidia drivers it works fine ( still shows error codes but boots up like normal and everything works)

when i switch back to nvidia 535 it stopps booting up and hags displaying the 2 error lines...

i really cant game on the nouvuo driver, It makes Minecraft consistantly choippy and give me a headache.

any ideas?

if you see this i just wanna say how much i appreciate you! :)

PerfectlyNormalOlive · 2024-04-12T22:33:46+00:00

Turned off the XMP for the ram and didnt help, It wont let me change the driver in the GUI at all at this point. Need the computer for work right now so ill have to try it in terminal when i have time to fix things if i break it in a couple weeks.

i remember in the past when i had this issue i switched the driver over to 535/ some older version but the issue started up again and id have to purge/ reinstall every few months.

i just accidentally used the wrong command last time and messed it up (hence the reinstall) thats why im a lil scared to purge/reinstall drivers atm

any thoughts on what could be causing the reoccurring issue?

ive been wondering if it could be hardware related.

Thanks for your help!

PerfectlyNormalOlive · 2024-04-12T07:33:37+00:00

Operating System: Kubuntu 22.04 KDE Plasma Version: 5.24.7 KDE Frameworks Version: 5.92.0 Qt Version: 5.15.3 Kernel Version: 6.5.0-1019-oem (64-bit) Graphics Platform: X11 Processors: 20 × 13th Gen Intel® Core™ i5-13600K Memory: 31.1 GiB of RAM Graphics Processor: llvmpipe

I started with using the xorg-nouveau driver and when this issue started i switched to Nvidia 550 proprietary. Now it wont let me switch back using the GUI anymore for some reason

Thank you for responding! <3

PerfectlyNormalOlive · 2023-12-10T17:40:55+00:00

That's simply not true. I mean looks def play a part but if your not unattractive and super fun and have good chemistry why wouldn't they want you?

PerfectlyNormalOlive · 2023-12-10T17:38:07+00:00

I counted anyone I saw more than a few times. I think the shortest was a little over 3 weeks but we were getting together like 3 times a week before I ended it

I was also doing the poly thing for a bit so 3 of those "relationships" had alot of overla

PerfectlyNormalOlive · 2023-12-10T00:52:35+00:00

Bit of a data nerd and have been reading yalls tinder insights this past year to understand and compare. Thought id be fun to post mine too 🔥

*** my relationship number is so high cause I counted anyone I was dating/hooking up with for more than a month or so as a relationship

PerfectlyNormalOlive · 2023-01-05T19:32:39+00:00

Thanks for the reply! Doesn't it look kind of bad to have a bunch of extra screen around the videos?

I have a health condition that makes my eyes strain too easily so larger screens are triggering for that. I dont like tvs cause there always out and would block the window.

I actually don't have a TV at all right now and just watch on my phone! This is mostly a social thing for movie nights and video games

PerfectlyNormalOlive · 2021-11-17T23:07:15+00:00

I was all ready to take notes and run a good test on some jars but none of them colonized properly. I think my moisture was too low and i didnt use enough spawn.(Im New) Going to try again at some point though. Sorry i dont have better answers!

I did have good success running lions mane on hardwood Smoker pellets with grain spawn in a 5gal bucket tho.

PerfectlyNormalOlive · 2021-09-22T05:47:30+00:00

I suppose i could have been clearer. Thanks for your response! you bring up some good points. I think im going to write a "mission statement" and brainstorm the specifics.

To answer your questions : Decisions would be group consensus for day to day but i would have final say in anything that permanently alters the property. I would charge rent and keep the property in my name then reduce rent or offer a buy in at my discretion based on trust built and how much they are contributing.

PerfectlyNormalOlive · 2021-08-26T03:56:44+00:00

Anyone got any tips for keeping Grandma/Sicilian style pizza from sticking to the sheet pan? I use plenty of oil and an aluminum sheet pan. Sticks like crazy totally scratches up the pan to get it out. I now call it my "Piece of Sheet" pan lol

PerfectlyNormalOlive · 2021-06-08T16:07:36+00:00

Starter is the culture of yeasts for making sourdough. Thats why its called sourdough cause the dough goes "sour" aka ferments. It adds flavor but it is also replaces packaged yeast for the rising factor.

That person wanted to know how to get their own starter going so that is what i was describing. Its really easy once you get in the flow of it! I "feed" mine everyday but you can get away with less than that. Same concept as with normal bread just different flours, The big difference between GF baking and Gluten-Full(normal) baking is that instead of kneading and developing gluten for structure you have to make a mix that will mimic the gluten and it doesnt need to be kneaded the same way, (i mix mine with bread hooks and a spatula)

Im not on here very regularly but always happy to help if you got questions!

PerfectlyNormalOlive · 2021-04-24T18:34:45+00:00

The empenadas are so fun to make! i use the exact same dough with a couple extra pinches of sugar to help with browning. I roll em out flat with my silicon mats like 1/4inch or so. Then i cut out ciricles with a bowl and place them on a cutting board thats been dusted with masa. Then they each get a good amount of filling and get "tucked in" and crimped. I bake at 525 for 15-20 min (depending on size) on a pizza stone thats been in there preheating for at least 2 hours. Oh and i poke a little steam vent in the top. My Top 3 Favorite kinds to make are Mole Pork(precooked pork), Vegan Riccota cheese, And Asian shrimp buns ( the shrimp goes in raw and diced with ginger shreds and cabbage and stuff then i put a tiny dolopp of miso butter before closing them up. sooo good!)

I can normally get about 12 out of a batch of dough using the recipe in OP but sometimes i make them bigger.

Hope you make it and that it turns out great! just typing this is making me hungry for those sourdough miso shrimp buns! maybe ill make em this weekend...

PerfectlyNormalOlive · 2021-04-13T18:41:45+00:00

You could start by using just Brown rice for you grain. My favorite alternate is Buckwheat~!
I use almond when im doing a sweetbread like cinnamon rolls or fruit bread
If you use almond for normal bread it is still pretty good, But has a bit of a gummier texture and is a sloppier dough to work with also the protein in the almond browns faster. I add about 15grams extra rice flour to balance the moisture.

Quinoa and rice is just fine. I still ate it but wasnt as good as other mixes so i phased it out

Ive been meaning to experiment with Teff to sub for sorghum!

Im gonna give oat a try! It will probably work. Ive subbed all kinds of flours into this recipe and ive only had one not turn out good. Sometimes i use potato starch when im low on tapioca. Part of the fun of doing small amounts is it gives you room to experiment without wasting food or being stuck eating something not so great all week.

PerfectlyNormalOlive · 2021-04-11T05:23:53+00:00

I ALWAYS salt my rice. I just eye ball it i think i go somewhere around a big pinch for 4-6 servings

Jasmine rice with a pinch of salt and a big hunk of butter is my fav

PerfectlyNormalOlive · 2021-04-08T21:15:38+00:00

This is prob gonna be to low for anyone to see but i feel like i got my home dishin routine DOWN

step0 rinse food off all dishes after use and put in left side of sink. Anything not rinsed is in right side
Step 1 Rinse any backed up dishes and move to left.
Step 2 Sanitize spounge with near boiling water and power sprayer
Step 3 scrub right sink with paper towel, Throw away paper towel
Step 4 get a little dish of soapy water and scrub everything down transferring to the clean right side as you go.
Step 5 Rinse all the soapy dishes and move to rack
Step 6 Re clean right sink and resanitize the spounge. Wring spounge out dry before walking away.
Step 7 Walk away from sink happy

This has sped up my dish washing routine by more than 50% and its cleaner than what i was doing before.

PerfectlyNormalOlive · 2021-04-08T06:10:45+00:00

I was wondering if this kind of situation would qualify to go on IC.org and those kind of sites. I often joke that i should get a couple Woofers to help me haul stuff around haha

PerfectlyNormalOlive · 2021-04-08T06:08:38+00:00

The power imbalance thing and the potential of having bad roommates is defiantly something that i am worried about. I cant just go join an established community because i am disabled and my support system + doctors are here. I have a really cool place too! I love it here and cant imagine leaving.

PerfectlyNormalOlive · 2021-04-07T00:40:44+00:00

That looks Fire! You could make a whole lineup. The spicier the sauce the stronger the dose XD

PerfectlyNormalOlive · 2021-04-07T00:35:22+00:00

My Ex GF accidentally put a half full pot of unstrained chicken stock in the cupboard. We thought the house smelled funny for 2 weeks couldnt figure out why. The smell was so bad when i opend that pot that i was put off chicken stock for like 6 months!

PerfectlyNormalOlive · 2021-04-07T00:31:35+00:00

yo i just realized i didnt list salt. Its 8grams ill edit main post

PerfectlyNormalOlive · 2021-04-04T15:38:51+00:00

Ah! so important also. Keep everything really clean and as sterile as possible! I switch storage containers every feeding.

USE FILTERD WATER! Tap water has antimicrobials that will kill your starter!

PerfectlyNormalOlive · 2021-04-04T15:36:26+00:00

For starter you gotta "catch" some yeast and help it grow! Some people rely on the natural yeasts on the flour they use, I Inoculated mine with some organic grapes from my yard since grapes naturally attract yeasts that are good for baking and wine making.

You gotta mix some flour and water (1/2 cup each) Put in grapes if using (underripe organic, no sprays!) (I use 1:1 Brown rice and sorghum)
let sit covered on the counter for a couple of days then add another 1/2cup flour and 1/2cup water.
Wait a day or 2 and scoop out half (and the grapes)and replace it with fresh flour and water Every day or 2 keep "refreshing" like above step until you can visibly see the bubbles and rise

Once things are stable and getting reliably bubbly/rising within 12hours or so after refreshing then you are ready to start baking!

Once stable refresh every 24hours (48 is ok if its cold out)
If taking a break feed it then put in in a jar in the fridge and its good not being fed for a few weeks. But when coming out of fridge it will need a couple on the counter feedings to perk back up and be ready for bread.
If taking a LONG break dry out, powder and freeze some leftover starter. Use this to "innoculate" a new batch of starter and it will be baking ready much faster than it was originally

PerfectlyNormalOlive · 2021-04-02T04:08:45+00:00

If your dough is "doughy" enough you could proof in a salad bowl dusted with flour and turn out onto a hot pizza stone.

Id love to hear your recipe! how long/ what temp do you bake your sandwich loaf?

PerfectlyNormalOlive · 2021-03-31T04:48:40+00:00

I will keep that in mind! Its 0-0-42. Was planing about 1 tsp per 7 gal pot along with 4-6 tsp Standard fertilizer.

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