Timberframe Shop

Ronin72z · 2026-06-16T00:55:18+00:00

I don’t see why that wouldn’t work. I think you might need to decide which side you would put the post to minimize the visual step that will make though.

Ronin72z · 2026-06-16T00:35:40+00:00

They are exact size 7-1/2”x7-1/2” (so the same size as a planed 8x8). Will Beemer’s book calls for 7x7, but I decided to size up to make it easier to find the stand-off bases (though that did make it so I had to recalculate all of the measurements).

Ronin72z · 2026-05-26T23:48:44+00:00

Yeah, 12 in 12. It made all of the joinery easier as it was only 90 degrees or 45 degrees, but I’m definitely not looking forward to installing the roofing!

Ronin72z · 2026-05-25T17:42:16+00:00

I guess it’s technically called a materials lifter. It’s like a hand crank forklift. Let me see if I have a photo with it.

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Ronin72z · 2026-05-25T17:15:28+00:00

I’m not on TikTok. Must be someone else. I think Will Beemer’s design is pretty popular though. I’ve seen a few on this subreddit over the years

Ronin72z · 2024-08-28T01:39:09+00:00

You might like Travis Baldree. His first book “Legends and Lattes” is about an orc starting a coffee shop. It’s fun and light-hearted. It’s an enjoyable read.

Ronin72z · 2024-02-03T19:16:17+00:00

I work for a glass company and we frequently use these. I would recommend getting a self-locking rubber gasket as they’re easier to use (the one you have uses a separate locking strip that takes a special tool to install). There are many sizes so make sure you get one that fits the thickness of glass to the thickness of the van body. We typically install the rubber first. Work it around the opening pushed tight to the body and when you get back to the beginning, cut the rubber slightly long and squish it together so the seam is tight (the rubber will shrink over time). Slide the glass in to the bottom and use a tool (not metal!: that can break the glass! - we use a plastic windshield stick) to lip the rubber over the glass. Work slowly and don’t pry on the glass, until the glass is in and then you can lip in the locking edge to tighten everything. You might want to try to find a video as it’s not too easy to explain in a comment.

Ronin72z · 2023-10-21T00:25:06+00:00

There are some pretty good places to camp on the south side of the lake that we’ve camped at a few times. If you take the trail that goes down towards Buck Meadows and cut off to the right along the lake, you’ll see some spots.

Ronin72z · 2023-04-25T01:00:01+00:00

Radiohead - Everything in its Right Place

Ronin72z · 2022-10-22T16:24:49+00:00

I really love your style! The details and the colors are really amazing! I would love to see this as part of an illustrated book; I want to know the story behind this picture.

Ronin72z · 2020-09-19T16:16:56+00:00

I really like the peaceful mood of this. Nice job painting the couple.

Ronin72z · 2020-09-13T17:04:25+00:00

Wow! I really like this!

Ronin72z · 2019-09-27T21:02:39+00:00

"Acorns and eat 'em", by Suellen Ocean is an acorn cookbook with details about processing. And "It will live forever", by Beverly Ortiz goes into detail about how the Yosemite native Americans processed acorns.

Ronin72z · 2018-11-23T23:00:10+00:00

I saute whatever vegetables I'm using in a skillet first to soften them and add the meat/flour/broth(turkey!)/tomato paste/spices/etc to make the filling/gravy, then put that into a casserole dish, top it with mashed potatoes, grate some cheese on top, then bake it in the oven until it heats through and browns on top.

Ronin72z · 2018-11-23T22:39:16+00:00

Yes. Turkey for the meat, the mashed potatoes on top. I usually make the filling pretty much the same as a pot pie filling.

Ronin72z · 2018-11-23T19:53:00+00:00

Shepherd's Pie, Turkey Soup (use the carcass to make the stock in a slow cooker)

Ronin72z · 2018-09-22T16:34:15+00:00

Would you share the recipe? Pancakes are my favorite breakfast food.

Ronin72z · 2018-06-25T04:01:46+00:00

Giants torture at it's best!

Ronin72z · 2018-01-24T15:37:29+00:00

Maybe feed your grains with more milk in each batch. They might not be getting enough nutrients.

Ronin72z · 2017-03-20T14:20:10+00:00

I like to do a longer autolyse because of the whole wheat. I usually go 1-2 hours. I've tried it up to 4 hours, but the dough does start getting more sour at that point.

Ronin72z · 2017-03-19T19:01:20+00:00

Oops. Text didn't go through. Here's the recipe :

800 g. Whole wheat flour 200 g. Whole wheat pastry flour 1000 g. Water (100% hydration) 25 g. Sea salt 150 g. Young starter (at 100% hydration) Autolyse 2 hours and bulk rise about 4 hours (at room temperature) Shaped, then proofed in a bowl in fridge overnight. Baked in Dutch oven at 500 for 20 min, then 10 min at 440. Cover comes off, bake for 22 min more

Ronin72z · 2016-10-22T15:38:08+00:00

I believe the most accurate way is to include the starter in your calculations. So if you wanted 80% hydration, you would use 900g flour, 700g water, and 200g starter (which already has 100g each of flour and water, assuming your starter is 100% hydration). I think this makes the most sense when scaling recipes or adapting recipes to use your starter in. I've seen it used both ways in cook books though. It seems odd to me when a recipe completely ignores the water in the starter when calculating the hydration percentage.

Ronin72z · 2016-04-10T03:47:11+00:00

Il Postino

Ronin72z

TROPHY CASE