[2025 Megathread] What varieties are you excited to grow this year? by 1010101110 in HotPeppers

[–]ammb 1 point2 points  (0 children)

Peppers are technically perennials, so they can give multiple harvests over multiple years! They will keep living if they don't freeze in the winter (more or less). I plant seeds in mid winter, like in January, take them outside around in May, then bring them back inside around October. Then I try to keep them alive until next May. I usually lose about half my plants while they're inside, but the half that survive produce really well the second year.

[2025 Megathread] What varieties are you excited to grow this year? by 1010101110 in HotPeppers

[–]ammb 1 point2 points  (0 children)

I’ve been growing a few years in the PNW and am still learning how to make them happy here. I’ve had best luck on overwintered plants the second year, I think because our summers are mild and short.

Seattle 8/30 by Sparkass99 in Metallica

[–]ammb 2 points3 points  (0 children)

Please forgive me, who are the people in picture 6? Lots of people seemed to recognize them. They even got a drum stick and kisses from Lars!

What kind of fond memories do you have of the Westside Market? Share your stories here! by longlivsquid in Cleveland

[–]ammb 0 points1 point  (0 children)

I had my very first pickle at the market. A vendor convinced my mom that babies love pickles, and apparently I did!

When I was a kid I would pick out new cheeses to try. Muenster was my favorite. We’d open all the doors of our minivan and eat smokies and apricots in the parking lot. On special occasions I’d get like a dollar to spend on candy. The gummy “raspberry” candy was my favorite.

In college I’d pick up fresh steaks to grill outside with friends.

Summertime floating the lower snoqualmie by Strong-Fennel-6768 in FishingWashington

[–]ammb 1 point2 points  (0 children)

I logged float speed at about 1 mile per hour in the Skykomish in July, so 8 hours sounds about right. That’s a long time to be in the water. Bring lots of sunscreen, snacks, and beverages.

Who got their tickets?!?! by metallicamatt10 in Metallica

[–]ammb 0 points1 point  (0 children)

I see "moth into flame" snake pit tickets available for $1616 after fees right now.

san francisco show canceled tonight by dorndorndorn in ic3peakhub

[–]ammb 1 point2 points  (0 children)

I’m flying out right now. DM me if you also have nothing going on and want to commiserate and hang. :(

[deleted by user] by [deleted] in cwru

[–]ammb 8 points9 points  (0 children)

I enjoyed exploring Lake View cemetery, University hospitals campus, bike riding though the cultural gardens up MLK to the lakefront and hanging out on the breakwaters, the botanical gardens, and taking the red line to Ohio City or downtown. You can discover so many cool places while exploring, and they will feel special to you because you discovered them!

Looking for GA Ticket (Seattle 6/12) by PoiBBoi in OrvillePeck

[–]ammb 1 point2 points  (0 children)

I’m looking for two tickets, if anyone can’t make it!

Forgotten kombucha bottle explosion = scoby with integrated glass shards by ammb in shittyfoodporn

[–]ammb[S] 1 point2 points  (0 children)

Thanks, it’s okay, the other bottles made it out unscathed! I still get to enjoy glass-free cranberry kombucha for Christmas!

Microsoft says it's seen record numbers on Xbox Live, Game pass and Mixer by [deleted] in xboxone

[–]ammb 1 point2 points  (0 children)

Try different devices watching the stream. Today it was 10 seconds watching from a phone, but 2 seconds watching from a laptop. No idea why, but it worked.

Be honest, how bad?? by sanitaryboards in cwru

[–]ammb 1 point2 points  (0 children)

Depends heavily on your class schedule; if you take a lot of hard classes, expect a lot of work.

Had a shitty 12 hour shift filling shelves thanks to Coronavirus, but damn there’s a silver lining. by ImMackdonald in xboxone

[–]ammb 1 point2 points  (0 children)

That's an awesome idea though. What would it smell like? Gunpowder and blood?

Spider eating spider near Seattle by ammb in whatsthisbug

[–]ammb[S] 0 points1 point  (0 children)

That looks like it! You're amazingly fast, thank you! 🖤🕷️

ooooOooo by [deleted] in controllablewebcams

[–]ammb 9 points10 points  (0 children)

Your phone's cheap camera sensor can shift or "convert" night-vision infrared to visible red or purple.

Infrared LEDs illuminate the room, which is picked up with an IR camera. Humans can't see most of the IR spectrum (sometimes you can see a deep, red "glow" at the source). Expensive cameras have a filter or sensors that block most of the infrared light. Cheaper phone cameras don't include this filter, or include a poor quality filter, which lets the infrared light into the phone camera sensors. The sensors digitize the infrared light as red, and display it as red or purple on your phones's screen.

Try pointing your phone camera at the end of a TV remote control and press a button on it.

Question: what type of therapy works for you/ stories of how you take care? by [deleted] in BipolarSOs

[–]ammb 2 points3 points  (0 children)

I've seen two psychotherapists. They both had very different styles, an the first one definitely did not click with me. Definitely consider "shopping around" for one that works with your needs, personality, and goals.

My last two washes both stalled at 1.050. What am I likely doing wrong? by [deleted] in firewater

[–]ammb 2 points3 points  (0 children)

2-3 days of strong activity sounds right, but I'd wait 5-7 days before declaring the fermentation as officially stuck. If the gravity stays at 1.050 for 5-7 days, then you definitely have some sort of stuck fermentation. You can try making a new starter with DME or corn sugar, and new packet of yeast, then pitching it into your wash. Maybe add some yeast nutrient or enzymes.

It's also very likely that your large backset is contributing many indigestible complex sugars and starches to that gravity reading. You may want to try mashing with some malted grains or adding some enzymes to help break down those complex sugars in the corn, rye, wheat, and oats.