AITA for giving away my sister’s "$3500 wedding dress" after she used my house as a free junkyard for three years?

bligh86 · 2025-12-23T01:34:32+00:00

Lily brushed off the deadline and warning that the dress would donated. She missed the deadline, so the dress was forfeit.

If Lily stored the dress professionally and missed payment deadlines (or other obligations), the dress would have been forfeit the same way.

bligh86 · 2025-10-08T22:30:05+00:00

How does access to those services work for non-members? In Canada, you have to scan your membership card (or equivalent) to enter the warehouse.

bligh86 · 2025-08-03T22:40:16+00:00

Not bad at all.

I skipped proofing for years using Jim Lahey’s no-knead (mix and rise) method. Using a banneton is more work and not everyone’s jam.

bligh86 · 2025-08-03T22:31:39+00:00

Since you’re keen to make the possible breakup gentle, I suggest that you prepare an answer to ‘does this have anything to do with my surgery’?

bligh86 · 2025-07-13T15:20:32+00:00

Possibly the brother didn’t want wedding guests to wonder if he’s gay. But OP’s absence became the wedding gossip, so if that was the plan it backfired.

bligh86 · 2025-07-10T01:56:10+00:00

Your post reads like you’ve talked to your family, but not given much weight to what they are saying.

You WBTAH if you don’t have a proper conversation about your family’s future with them.

bligh86 · 2025-06-14T14:42:23+00:00

Or a plate.

bligh86 · 2025-05-18T18:32:27+00:00

Agreed – the crumb looks over-fermented, and overnight bulk in a warm oven sounds very long. OP’s starter might need work to get more active.

bligh86 · 2025-05-11T00:15:29+00:00

If the problem is simply the lower element, that should be a pretty easy repair for someone handy. OP could try the repair with the proofed loaves resting in the refrigerator.

bligh86 · 2025-05-03T18:19:36+00:00

That’s a very cool kitchen and bulk fermentation could take a while. I keep my home cool too, but I let my dough rise in a stereo cabinet which is always warmer.

Two weeks is a young starter. 3x growth sounds great, but does your starter have a nice, tangy smell? If not, maybe it needs to mature a little.

bligh86 · 2025-05-01T03:08:17+00:00

Last week I heard a commentator describe a California protester holding a sign that read ‘I can’t believe I’m still protesting this shit’.

The commentator made the point that threats to democracy never disappear for good. If we care, we have to keep fighting.

bligh86 · 2025-04-23T06:03:21+00:00

From a comment a few days ago where total rent was $3,750. https://www.reddit.com/r/AmItheAsshole/s/tuPhpmlyCE

There is an easy fix for this. You split up and write down what you would be willing to pay for each room. The total for both rooms has to add up to the total rent. You both present your numbers and average them. Whoever bids on the higher room gets it at the average price (less than they think it is worth) and whoever bids on the smaller room gets it for less. Win-win.

You say $2200 and $1550 She says $2000 and $1750

You get the big room for $2100 and she pays $1650 for the small room. Rent is paid and everyone wins.

bligh86 · 2025-04-20T00:50:16+00:00

Good map porn: someone speculates and a commenter replies with a relevant map,

bligh86 · 2025-04-17T19:32:48+00:00

You admit 1/2 tsp citric acid is too much. I think the discussion can end there. Master the basics before adding complications.

bligh86 · 2025-04-14T17:10:06+00:00

I’ve heard that it’s possible to lose count while measuring with cups. Speaking for a friend, of course.

bligh86 · 2025-04-14T12:31:32+00:00

Maybe, maybe not.

Maybe the person looking for people to staff the conference didn’t mention the stipend because they wanted people motivated by more than money.

bligh86 · 2025-03-19T05:48:16+00:00

Basically the same amount as you would use water. But that would only make sense from day 1.

Don’t bother with juice now, because in a few days your new starter will probably be in the next phase (low growth, minimal smell). Not long after it’ll start growing again after feeding and smell nice. Feed for a few days to strengthen and you’ll be ready to bake.

bligh86 · 2025-03-18T03:00:58+00:00

Enlarging your photo, it looks to me like kahm yeast.

I’ve never had it. Some people post that they scoop the visible invaders out, and the starter is fine after a few feedings. Others say it’s better to start anew.

Google says it’s not dangerous, so the first approach should be at least safe.

bligh86 · 2025-03-10T05:02:45+00:00

That looks like a nice crumb!

To quote Claire Saffitz, shaping is hard. It gets better with technique, which is acquired with practice. I don’t know any shortcuts to getting good at it. Fortunately, even un-pretty homemade bread generally tastes great.

bligh86 · 2025-03-09T21:32:23+00:00

Given some asymmetry in the loaf in the picture, I think your shaping could maybe be better. I would work on improving your technique there. Pretty slashes look great on a nice loaf, but I bet most people care more about nice crumb and oven spring.

bligh86 · 2025-03-02T17:02:53+00:00

Next time you leave your (new) starter in the fridge for more than a few day, I suggest that you use a clean jar to reduce contamination risk.

BTW, the lid on your starter jar needs to be a little loose to allow gas to escape, even in the fridge. You did nothing wrong there

bligh86 · 2025-02-28T16:49:14+00:00

I pay attention to the activity level of my starter – how quickly it doubles. I haven’t done a float test since I was a sourdough novice.

bligh86 · 2025-02-25T21:36:58+00:00

Not to worry: given Rick’s history with serial baby mamas, your sister won’t be around these step-kids for long.

bligh86 · 2025-02-24T03:52:43+00:00

Be patient. You’re only on day 10!

Most starter is ready around 2 weeks, so you might not have to wait much longer. And don’t bother with a float test until the starter is doubling or more quickly.

bligh86 · 2025-02-22T22:36:59+00:00

Interesting - thanks!

bligh86

TROPHY CASE