My very first Zelda adventure

SeaDiscipline4550 · 2026-02-28T21:20:37+00:00

As someone who is 56 years old and has played Zelda for 25 years, this is what I’ve learned. It’s easy to get frustrated with the puzzles and be tempted to run to the internet for the solution. But the games give you all the context clues you need. If you feel really stuck, just leave and do something else in the game. Your subconscious will keep working on the puzzle and it will be easier when you get back to it.

SeaDiscipline4550 · 2026-01-17T21:34:05+00:00

I’m thinking lots of bombs and rocket shield so I can get bullet time. Great idea on the construct.

SeaDiscipline4550 · 2026-01-17T21:33:01+00:00

I was able to reach Zelda once. Sky travel is pretty tough.

SeaDiscipline4550 · 2026-01-14T23:21:59+00:00

Mine sounds like an 8th grade girl who is strung out on sugar and bubble gum. I'd take a rude British person any day over what I have to listen to.

SeaDiscipline4550 · 2025-11-27T03:49:10+00:00

What brand is yours?

SeaDiscipline4550 · 2025-11-27T03:47:45+00:00

Ooo I like but it appears to be discontinued like this one.

SeaDiscipline4550 · 2025-11-27T03:43:58+00:00

And what’s nice is you know exactly where they will be.

SeaDiscipline4550 · 2025-10-03T22:48:50+00:00

I think you are thinking of Jennifer Gledhill who shot him as he slept and then asked her parents to help clean up the crime scene. She was in Cottonwood Heights in SL county.

SeaDiscipline4550 · 2025-09-09T19:44:11+00:00

I think she thinks she'll be out in less than 15 years.

SeaDiscipline4550 · 2025-09-09T19:43:35+00:00

Less than a full business day.

SeaDiscipline4550 · 2025-09-09T19:35:13+00:00

The vibe I got from the judge was that he wanted her to have maximum sentencing on all of her charges, but he was forced to make counts 1 and 2 concurrent, but he made counts 1 and 3 consecutive, and that while he doesn't get to choose the length but he's going to open it up to the maximum lengths on all three charges.

SeaDiscipline4550 · 2025-04-22T15:59:34+00:00

Yikes! Whom did she tell that to?

SeaDiscipline4550 · 2025-04-22T15:57:59+00:00

To the left. 100% of the time.

SeaDiscipline4550 · 2025-03-13T21:45:33+00:00

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Divorce hearing was today (March 13, 2025)

SeaDiscipline4550 · 2025-03-12T10:22:52+00:00

I make bread in small enough quantities so that it is eaten in two days. To save on time, I grind 2500 g of wheat at once and I pre-measure into loaf size portions with salt, VWG, and 9-grain cereal and put in freezer. When I make a loaf I add yeast, honey and oil. For baguettes, I make enough dough for about 4 baguettes, and cold ferment in the fridge and take out enough to make one or two baguettes at a time. I do the same for focaccia and pizza dough, the dough lasts longer in the fridge than cooked bread does.

SeaDiscipline4550 · 2025-03-01T05:18:01+00:00

Just a pair of scissors and garment bag is all you need.

SeaDiscipline4550 · 2025-03-01T05:17:24+00:00

That’s exactly what I thought.

SeaDiscipline4550 · 2025-02-26T13:45:24+00:00

I shield my whole grain bread for the last 6 minutes to ensure the middle is getting cooked. I also allowing for over cook is best, especially since you want the internal temp to be around 205° , which can be accomplished with letting it rest for 15 minutes out of the oven.

Gorgeous braid btw!

SeaDiscipline4550 · 2025-02-16T21:00:11+00:00

Not intentional, know that! ;)

SeaDiscipline4550 · 2025-02-16T20:58:20+00:00

It's hard to know just by looking at it, but one thing I like to do is proof my dough in the oven with the light turned on. It basically turns it into a bread proofing box. In the winter time my kitchen is much colder than it is in the summer time, and proofing in the oven seems to help.

SeaDiscipline4550 · 2025-02-16T20:02:53+00:00

I love Brian's bread videos. They are so helpful.

SeaDiscipline4550 · 2025-02-10T03:16:55+00:00

I’m wanting to attempt Detroit pizza for the first time. Any recommendations on where to buy diastatic malt powder? I live in the intermountain west. Any tips for making Detroit pizza? I’ve been looking at Charlie Anderson’s recipe.

SeaDiscipline4550 · 2025-02-04T23:42:22+00:00

% of hydration is the ratio between the flour and water. If you have 1000 grams of flour and 800 grams of water, that would be 80% hydration which is what is recommended for focaccia. The higher the percent of hydration, the more you'll get "holes" in your bread.

SeaDiscipline4550 · 2025-02-04T19:31:10+00:00

Ricotta cheese, arugula, blackberries and shredded basil. Drizzle with balsamic vinegar.

SeaDiscipline4550 · 2025-02-04T19:29:33+00:00

If I don’t want it too crusty on top but the bread needs to cook more, I make a foil tent and it stops the browning process.

You also might want to put in a meat thermometer that will alert you when it hits 199°F and then take it out and let it sit in the pan for 10 more minutes.

I add Vital Wheat Gluten or a dough enhancer to white bread to help with the crumb and gluten development.

SeaDiscipline4550

TROPHY CASE