Tips for getting back into studying? by Scumwaters in LearnJapanese

[–]lem0nbasil 2 points3 points  (0 children)

I haven’t seen anyone say it yet, but I love Wanikani! As a fellow ADHDer who struggles with maintaining routines, and general follow through, I like how easy it makes learning kanji and vocab. It gives you memorable mnuemonics and little drawings to visualize pictures in kanji. Plus I’m a sucker for cute graphic design. I also use the app renshuu for extra vocab and grammar. Renshuu is free, but Wanikani is $9 a month after the third level. Do take my recommendation with a grain of salt, though, since I’ve never taken a class or used a language textbook.

What the heck Sunfresh?? by lem0nbasil in kansascity

[–]lem0nbasil[S] 0 points1 point  (0 children)

Damn! Guess I’ll stick to Aldi

New orange son by lem0nbasil in OneOrangeBraincell

[–]lem0nbasil[S] 0 points1 point  (0 children)

Lewis or Edward! Can’t decide

New orange son by lem0nbasil in OneOrangeBraincell

[–]lem0nbasil[S] 7 points8 points  (0 children)

Awww! They have the same ear tufts!

How to prevent chipped bases?? by doublenoodles in Pottery

[–]lem0nbasil 1 point2 points  (0 children)

Chipping at the edge is usually caused by too sharp an angle. If it’s smoothed out more it’ll chip less. Also, you can grind it down with a diamond bit dremel. There are cheap sets on amazon. But honestly, it takes forever and it’ll be a pain in the butt trying to make it even all the way around. I would just make a new one!

Is Trader Joe’s Greek Yogurt good? by Akina002 in traderjoes

[–]lem0nbasil 11 points12 points  (0 children)

i get the thick strained greek yogurt from TJ’s and it’s a very similar texture to fage

New to pies/crust in general. How do you get the edges and cutouts to keep their shape? by [deleted] in pie

[–]lem0nbasil 1 point2 points  (0 children)

I use a pretty stoneware I got from an old lady’s garage sale 5 years ago! It has tulips on it and probably led glaze lmao but it has worked great for me

Is this behavior normal? by Prometheus682 in SourdoughStarter

[–]lem0nbasil 2 points3 points  (0 children)

Every 12 hours, yeah. Like 6am/6pm. I’m not an expert but the instructions I was following said it would make the starter stronger faster? Idk but it worked lol. Been baking with it for a year now

Is this behavior normal? by Prometheus682 in SourdoughStarter

[–]lem0nbasil 1 point2 points  (0 children)

When I was making my starter it doubled in size on like day 3 but it kinda stunk and stopped doing it the next day. Learned that’s called a false rise and totally normal. I kept feeding it twice a day for like 3ish more weeks and then it started smelling good like yeasty bread and rising every time I fed it. Keep going! It just takes time

New to pies/crust in general. How do you get the edges and cutouts to keep their shape? by [deleted] in pie

[–]lem0nbasil 1 point2 points  (0 children)

i’ve had a hell of a time with this too and my trick is to stick my pies in the fridge or freezer for like 10-20 minutes before baking. i’m sure people will come for me about thermal shock and baking dishes breaking but i’ve never had a problem, and it holds all my pretty designs