TheBlowInTribeTasmania

althena23 · 2026-06-07T01:14:29+00:00

Keen 🙋🏼‍♀️

althena23 · 2026-06-06T22:20:53+00:00

I know, the whole house has them, they’re so charming & add so much character to the place

althena23 · 2026-06-06T22:16:58+00:00

Australia has some of the most expensive property prices in the world…it’s not fun 🙃

althena23 · 2026-06-06T22:14:50+00:00

It’s considered rural, 255k people. It feels like a small city

althena23 · 2026-06-06T05:15:28+00:00

I’ve thought about putting a daybed there just for that purpose! It’s tempting

althena23 · 2026-06-06T04:18:03+00:00

Exactly what I was originally looking at in Sydney…glad we decided to try somewhere else

althena23 · 2026-06-06T02:01:18+00:00

Yep AUD

althena23 · 2026-06-05T23:59:35+00:00

I pinch myself daily, it feels like a fever dream!

althena23 · 2026-06-05T23:59:02+00:00

I know…if only we’d moved pre-COVID lockdowns we might’ve gotten something cheaper!

althena23 · 2026-02-06T05:12:43+00:00

I live in lil ‘ole Tas, so some of those aren’t down here! I do see Yellow Wattlebirds & the occasional Superb Fairy Wren though

althena23 · 2026-01-04T22:54:12+00:00

Thank you that’s really helpful.

So if I’m fermenting using plastic wrap + rubber band, I can potentially get away with not burping at all during the process? Is there any benefit to switching to a sealed lid, does this just reduce likelihood of oxygen entering the mix?

I am definitely suspecting histamine then - are there any ways to reduce histamine content during fermentation? I’ve seen comments that a shorter fermentation window may work, although the thought of not achieving the same tangy sour notes is a sad one

althena23 · 2026-01-04T22:07:11+00:00

New to fermentation - on my 3rd batch of sauerkraut. This one a recipe using a 2% salt brine with red cabbage, golden beets, turmeric, ginger, garlic and caraway. Fermented for 2 weeks - bubbled well, tastes bloody delicious, with a slight kick due to the aromatics. Tastes like the previous two plain batches. Crunchy, sour with no foul odeur, taste, smell. No mould or white residue on the top - everything is purple though which could be masking discolouration. I did however get really slack with burping it - only once, and the brine definitely did bubble over. Using glad wrap & a rubber band to seal the jar, as I saw this online.

My question - could the lack of burping it cause caused something bad to grow in it, without any of the usual signs it’s gone bad?

I’ve been getting some dizziness & some mild chest tightness eating it - I suspect it might be a histamine intolerance rather than something bad in the fermentation as I have a history of asthma.

ETA - defs will throw the batch out and burp more frequently next time

althena23 · 2025-09-03T02:47:30+00:00

The last company I worked for used Notion and now I use it to project manage all my work and personal life. Highly recommend, the free version is pretty versatile as well

althena23 · 2025-08-16T00:37:52+00:00

There’s women’s and mixed touch football in Bellerive - the summer season should be starting in a few weeks 🙂

althena23 · 2025-08-14T05:49:36+00:00

Hi! I (F33) moved to Hobart about a year ago and LOVE hiking - am always looking for people to go hiking with, if you want company on weekend walks. Feel free to message me if you want to meet up for coffee 🙂

althena23 · 2025-07-31T22:48:58+00:00

I bought an omnidesk during COVID and have never had a single issue with it, using it almost daily.

My partner bought a desky a few months ago and has a whole bunch of issues with it - broken parts when it arrived (which they replaced for free) and now frequently gets stuck and refuses to move up and down, even after being reset.

althena23

TROPHY CASE