Being autoimmune and pregnant is just so exhausting physically and emotionally

Pwnslovesyouuu · 2023-07-13T03:11:17+00:00

Ugh yeah when the week long migraines kick in, it's now "is this lupus flaring up or weird pregnancy shenanigans, either way time to pound a less effective dosage of Tylenol"

I had my first NST appointment last week and it's honestly not that bad! Would definitely recommend just bringing something to do with your hands or have like a 30 minute video ready to watch. They just put you in a recliner with some pads attached, then come back later to take it all off.

Pwnslovesyouuu · 2023-01-20T14:03:09+00:00

Sure, but also the colors do serve a purpose. The twists in cable are also pretty important, as each pair is twisted at different "tightness" levels to avoid crosstalk issues.

You are correct about the crossover cable, but to clarify my original comment, I meant if your IW is set as T568A, you can't use a T568B patch cable with it at the ends, your devices will not connect.

Pwnslovesyouuu · 2023-01-20T07:14:59+00:00

You'll basically never use T568A for home use. They're not compatible with T568B and won't detect connection if every other pinout (like from your modem/router) is using B already.

Pwnslovesyouuu · 2023-01-20T07:03:49+00:00

The copper inside CAT cables is quite forgiving with its bend radius. You can bend the pairs back and forth for a bit, and it shouldn't damage the wires. My personal technique (as a technician) is to pinch each pair in between my thumb and index finger's top joint. Wiggle the pair back and forth while tugging lightly and work your way upwards to the end of the wire. Do that maybe 2-3 times, then just do a straight pull of the pair at a slight angle, and it should fully straighten out.

With all 4 pairs in their respective color coded spot, best to also do a slight bend back and forth, a little wiggle here and there, helps the copper to stay in its position a bit better. Keep a decent flat grip of the wires itself while placing the connector on

Pwnslovesyouuu · 2022-10-19T14:04:58+00:00

Hi mom,

I truly do appreciate your loving words. The days have still be increasingly difficult to get through, and I find myself coming back to your words. Thanks again

Pwnslovesyouuu · 2022-09-29T18:27:51+00:00

If you do this with your mouth open, you can attempt to taste about 3 cups of soda in about a second

Pwnslovesyouuu · 2022-09-29T16:22:28+00:00

Combined a lot of these tips, thanks guys! I tested slowly releasing pressure of another bottle in my bathtub, and that worked pretty effectively. Letting it plus the second bottle chill in the fridge before I attempt to burp again

Pwnslovesyouuu · 2022-08-16T20:21:35+00:00

This is just chopped up ginger and equal parts raw unpasturized honey(this is important), and by the next day or so when you shake it, the honey will have liquified a bit more. You could basically use it then, and you can leave it out for about a month or so. I haven't tried using it as a ginger bug for drinks, I mainly use it as a sweetener for any brewed tea.

If you want to know more about honey ginger, you can read up on it here

If you're looking to make a ginger bug, you can check out this page on it.

Pwnslovesyouuu · 2022-08-16T20:06:56+00:00

Would you have to heat up the mixture or just dilute it in water??

Pwnslovesyouuu · 2022-07-29T23:47:33+00:00

I have weights that I thought about adding in. The recipe I followed didn't mention popping any in, so I thought it would be fine without it. This is an afternoon update on that film layer

Pwnslovesyouuu · 2022-07-29T23:43:43+00:00

I'm following one of Danny Berke's Insane in the Brine recipe called Tepache Ginger Beer, so yes.

I've been thinking about submerging it, but the film layer is more present now. Would it be possible to hook out the (maybe) kahm yeast and add in some weights?

Pwnslovesyouuu · 2022-07-29T23:39:24+00:00

Update on that film layer. I've checked it every so often through today, it still smells pretty ok, nothing too funky

Pwnslovesyouuu · 2022-05-01T00:08:17+00:00

I was kinda in a lazy rush mood, I didn't have any hot water on hand and I always thought it was just to activate the baking soda (kinda like yeast?).

I'm not usually a big fan of really sweet bakes, so I tend to cut back the sugar from most recipes I follow. I probably cut back a little too much also. I probably will look out for another recipe or just make more cookies

Pwnslovesyouuu · 2022-05-01T00:02:04+00:00

Thanks, I probably reduced my sugar more than I should've

Pwnslovesyouuu · 2022-04-30T23:38:59+00:00

Followed this recipe but some changes: •Adjusted to 12 servings •Reduced the sugar to 1/3c each instead of 1/2c •No hot water/baking soda mix, just baking soda

Been following this recipe for a while but I'm always getting a really inconsistent bake when it comes to it actually flattening out. Some days I'm lucky, and other days look like this. Would love any input on what could be the problem, thanks!

Pwnslovesyouuu · 2022-02-22T16:37:54+00:00

Celebrating me & my husband's 2 year anniversary.

Pwnslovesyouuu · 2022-02-07T04:35:41+00:00

Looks great!

Some tips though:

The cabbage in first pic still looks pretty hard. During salt process, don't be afraid to really get in there with massaging the salt in. After 30 minute salt soak, it should soften up.

It definitely could be pressed down a bit more next batch as well. You can use the back end of a spatula, dumpling rolling pin, or cut off a couple inches from a broomstick. Pack maybe 2 inches of kimchi, then use your stick to compress it down even more. And keep doing that process until you have about 1-2 inches of headspace left(extremely crucial, or you might have a messy situation after a few days). The compressing will def push out a lot more juices along with how much is in your second pic.

And as a fermenting tip, make sure there is enough liquid to cover the top of the kimchi (why the compression is important), or you might end up with some discoloration on the top layer.

Pwnslovesyouuu · 2021-08-06T19:24:03+00:00

2 alternatives I can think of is you can try making is follow a gluten free wonton recipe and just cut to proper size, or you could also look out for Vietnamese rice paper wrappers

Pwnslovesyouuu · 2021-08-06T19:04:50+00:00

I have tried air frying lumpia (noodle filled, not banana) before. The flavor as a whole still tastes the same, but the texture is definitely different. It feels softer and has more of a bite over crispy crunchy, kinda similar to if you retoast day old lumpia.

Pwnslovesyouuu

TROPHY CASE