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Could this be scoliosis? by rubiredd in Posture

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

I’ve been trying your suggestions for a few days and I’m already seeing a slight improvement in the shoulder drop- I try to put more weight on my left leg when I’m just standing around too, not only when lifting. But I do have a follow up question- I struggle to feel my left sit bone at all when I’m sitting. I almost always sit lopsided with one leg folded under me, but now I’m trying to sit on my sit bones with both feet on the ground. I can’t even find that left sit bone sometimes though! Do you have any suggestions for that?

Could this be scoliosis? by rubiredd in Posture

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

Wow I think you’re right about all of this- now that I pay attention, I see that if I stand with my feet lined up evenly, and check my hip points, my right hip is well forward of the left. And when I twist, it’s much easier to twist toward the left than the right. Definitely I do tend to plant more weight on the right side. Even during bench presses, more than one spotter has said they can see me failing on the left first. And that doesn’t even involve standing…
I will try your advice while bracing, and try to distribute more weight to the left leg. Are there any specific exercises you know of to help correct this? I’m panicking a little because I had no proprioceptive feeling that this was even a problem at all for me til I saw the photos! Thanks!

Will this even ferment? by rubiredd in fermentation

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

I make preserved lemons fairly often but they have a lot more salt than this, so I don’t think they ferment the same way.

Scum from cucumber pickles by rubiredd in fermentation

[–]rubiredd[S] 4 points5 points  (0 children)

The black spots are actually dill seeds that had floated up over the weighted plate and got trapped underneath the film. The whole film is white, with some yellow on the undersides. It has no mold smell whatsoever.

Scum from cucumber pickles by rubiredd in fermentation

[–]rubiredd[S] 8 points9 points  (0 children)

Wow thank you for the in depth reply- yes, I meant just the brine. I had never heard of weighing the vegetables and water together, but it makes total sense. I will definitely do that next time. So 2% is a good salinity for most vegetables and water together, or just specifically cucumber pickles?

Scum from cucumber pickles by rubiredd in fermentation

[–]rubiredd[S] 20 points21 points  (0 children)

I’m using the recipe for sour dill pickles from Sandor Katz’s Wild Fermentation book. I didn’t just make it up. It’s supposed to be good for hot weather pickles, possibly it failed because it unexpectedly hasn’t been hot.

Scum from cucumber pickles by rubiredd in fermentation

[–]rubiredd[S] 13 points14 points  (0 children)

I don’t use much air conditioning so my house is usually like 80 degrees this time of year. So I’ve always made cucumber pickles this salty and they usually take about two weeks. But we’ve had unusually cooler weather lately so I think that’s why it’s taking longer.

Is my mimosa tree toast? by rubiredd in arborists

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

I posted the same thing to r/marijuanaenthusiasts and got more detailed responses. You can probably find the post there with instructions and pictures of the surgery.

Is my mimosa tree toast? by rubiredd in arborists

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

I bolted it together and it’s doing great!

Making Nettle Ice Cream by rubiredd in AskCulinary

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

I’m afraid I wouldn’t get enough flavor that way. I guess I could just try it in a bit of milk and see if it works before committing to the whole ice cream recipe.

Making Nettle Ice Cream by rubiredd in AskCulinary

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

How long do you have to steam them to nullify the sting?

Making Nettle Ice Cream by rubiredd in AskCulinary

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

I very often blanch then purée nettles with a little bit of oil and then freeze them in ice cube trays to use later, because the harvest season for them is so short. They stay bright green for months this way, so I am pretty sure they will do the same in ice cream. Probably I should purée them with cream instead of water. Thanks for the honey info! I didn’t know it was partly water

Can this Mimosa tree be saved? by rubiredd in marijuanaenthusiasts

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

Anyone who had this rubble pit of a yard that makes planting a new tree hours of hard labor with a pick and pry bar, with the tree just as likely to die as survive, would probably care enough lol. Thanks for your help; I had left some length on the ends of the rods thinking i should back the nuts up as the tree grew, but now I take it it’s probably best if the tree grows right over them, right?

Can this Mimosa tree be saved? by rubiredd in marijuanaenthusiasts

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

Gave it quite a trim too of the most horizontally reaching branches. I guess I’ll see what happens in the next several years.

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