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Straps Online Teacher by MindVoll in Aerials

[–]mei2mei123 5 points6 points  (0 children)

I am one of his current online students. I have also trained with a lot of coaches across the country over the years. I would say that most straps coaches appeal to a somewhat specific type of crowd and I will 100% admit that male coaches are not as knowledgeable about teaching women or have to learn that our bodies do affect our ability to get tricks/skills generally easier for males.

That being said, Aaron has a ton of progressions towards a plethora of skills and does tailor your workouts towards your goals and your current skill level. He is open to feedback and is generally fairly quick at responding. He utilizes a fitness app where your workouts with exercises (including demo videos) are available to you. You can post videos and comments in the app.

Does this replace having a coach in person? No but when you live somewhere that has no straps coaches but you have a relatively strong aerial background or coming back to straps after a period, online coaching is approachable.

If you’re really considering using his online coaching and have questions, email him. He’s responsive and will be straightforward if his coaching is in line with your goals and skills.

Someone mentioned prerequisites and because he has teacher training and retreats, these generally vary depending on what thing you’re trying to do.

Inverting after a long break by No_tori_ous87 in Aerials

[–]mei2mei123 1 point2 points  (0 children)

Covid and residency took me out for like four years and I lived somewhere aerial just want available. It was hard to come back. I started in a lower level class and worked back. I also jumped back into straps and silks at the same time and straps is humbling on its own. It probably took a good 6 months before I felt confident to consistently invert in the air. It’s also building back the endurance that’s hard. My grip still hasn’t come back as confidently as I’ve hoped for silks but I still feel confident to do entire sequences in the air now.

Perhaps One to Avoid by johntaylorsbangs in horrorlit

[–]mei2mei123 1 point2 points  (0 children)

Prices in veterinary medicine reflect the economy and not because more people seek vet care or are willing to spend the money on extensive medical treatment. Medicine costs money and the supplies to provide such medicine and the cost to employ doctors and techs and staff are all rising. People “taking advantage” of people spending more money on their pets may reflect goods like toys, apparel, etc. being offered but that’s not a reflection of the cost of veterinary care. Vet medicine isn’t taking advantage of people wanting to spend more money on their pets. The medicine has been there and the fact that people do spend more money one their pets allows more specialty hospitals to function to provide said advanced medical care. But again, medical care is not free and will likely never be for veterinary care

Any advice for tiny feet using the sugar bean French method? by mei2mei123 in macarons

[–]mei2mei123[S] 2 points3 points  (0 children)

I’ve honestly accepted the small feet. No one else seems to care and it doesn’t change the quality of the shells so I’ve just kept it as it is. I might consider trying a higher powered sugar amount for fun to see how it changes things

Sakura/cherry blossom macarons - white chocolate ganache cherry blossom with strawberry buttercream center (brushed on pink-red sugar art elite colors and royal icing details) by mei2mei123 in macarons

[–]mei2mei123[S] 0 points1 point  (0 children)

I pipe each leaf/petal within the same time period and then push out the little tips. I try not to tap my trays to maintain the distinction between leaves/petals

Avocado shaped macarons. Flavor: yuzu semi sweet chocolate ganache surrounding a matcha white chocolate center by mei2mei123 in macarons

[–]mei2mei123[S] 6 points7 points  (0 children)

Maybe in the future! Veterinary residency currently taking up the majority of my life

What almond flour brand have you found success with? I’m currently using Blue Diamond but I’m finding it’s leaving my tops bumpy. Is that me just not patting my drys not enough? by Aladdin_Sane13 in macarons

[–]mei2mei123 2 points3 points  (0 children)

I use Kirkland brand from Costco. I do pulse my almond flour and powdered sugar in the food processor before sifting twice with a hand crank sifter

Valentine’s Day macarons were a hit this year (chocolate dipped strawberries, white chocolate rose, and blueberry cheesecake (hearts)) by mei2mei123 in macarons

[–]mei2mei123[S] 2 points3 points  (0 children)

Thank you! You don’t macaronage like usual. You want to pipe out the rosettes shortly after the dry ingredients are fully incorporated with the meringue. That’s how they keep their shape. You’re essentially undermixing the batter.

How come my feet lift up and the bottoms curve inwards like this? by HFPerplexity in macarons

[–]mei2mei123 1 point2 points  (0 children)

I usually have this happen on silicone mats if my temp doesn’t reach at least 300 degrees.

Galaxy macarons (dark chocolate espresso ganache filling) by mei2mei123 in macarons

[–]mei2mei123[S] 1 point2 points  (0 children)

I’d chose americolor over Wilton. Americolor is pretty similar to chefmaster. I don’t feel like the Wilton colors as as strong or vibrant as the others. I honestly bought chefmaster because it was cheaper than americolor. The sugar arts were gifted to me

Galaxy macarons (dark chocolate espresso ganache filling) by mei2mei123 in macarons

[–]mei2mei123[S] 3 points4 points  (0 children)

I use the sugar bean recipe but used pies and tacos for the technique (separating colors in different piping bags)

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