• Jeena@piefed.jeena.netEnglish
    10·
    16 days ago

    I upgraded lemmy to the newest version. This was a disaster which brought my whole server and all 15 services I host there down. I spent a lot of time trying to fix it but I only got very high load when Lemmy was on and a lot of timeouts and both Lemmy and the rest didn’t work. So I turned off Lemmy.

    But because I get most of my news from the threadyverse I couldn’t just let it be.

    So I installed PieFed instead. It took my only half an hour and there is no load on the server because of it, even though I’m subscribed to the same communities as before.

      • Jeena@piefed.jeena.net
        3·
        16 days ago

        I like it, I even can easily understand the code, I made my own theme variation already, etc. But especially it does not hod resources and stays on a load of around 1 which is amazing.

    • Jeena@piefed.jeena.net
      2·
      16 days ago

      Oh I also made scones after asking ChatGTP for a recipe with the ingredience I had at home. Somehow they ended up very soft and fluffy.

  • Cagi@lemmy.caEnglish
    10·
    16 days ago

    I made a cheesecake with a Rice Krispies Square crust. Highly recommend, way easier than graham cracker.

  • Annoyed_🦀 🏅@monyet.ccEnglish
    10·
    16 days ago

    Finally start assemble my ebike conversion kit yesterday and ready to test ride it tonight. Hope nothing falling apart 😬

  • Aussiemandeus@aussie.zoneEnglish
    8·
    16 days ago

    I train HEMA Historical European Martial Arts.

    We trained yesterday,

    It’s great fun, Sword fighting with actual techniques rather then just swing sticks at your younger brother

      • Aussiemandeus@aussie.zoneEnglish
        2·
        15 days ago

        We don’t train spears explicitly in my club beyond the 20 minutes it takes to make someone competent to hit them with the pointy end.

        The great thing about spears is they’re not technical and in the hands of an absolute beginner they’re absolutely lethal against almost any other weapon one on one.

        The real challenge to training with a spears is teaching someone to stand their ground, advance on an opponent and hold the initiative.

        The downfall of a spears is the moment an opponent is passed the pointy end it becomes near useless.

        We use spears as an aid to train aggressiveness and the ability to seize the initiative off of an opponent with greater reach or ability.

  • Th4tGuyII@fedia.io
    7·
    16 days ago

    Made homemade red onion pickles and cucumber pickles, and a batch of peach iced tea this weekend just gone. Haven’t eaten the pickles yet, as I like to let them mature a few days, but the iced tea turned out real lovely. (Shame I didn’t take a photo of the onions, because I used distilled vinegar this time around, so they took on a really nice pink colour!)

    • Today@lemmy.worldEnglish
      4·
      16 days ago

      I was just looking up recipes to can peaches and peach syrup for tea or sangria. This will be my first canning attempt. Hoping to learn a little while i wait for my cucumbers to grow to pickle size.

    • businessfish@lemmy.blahaj.zoneEnglish
      3·
      16 days ago

      hell yeah for pickled red onions - such an awesome item to have in your fridge at all times and they make most things better. i forgot about my most recent batch for a few months but that’s the beauty of pickling lol, they are still delicious even now. super easy too, i recommend anyone reading this who has never tried before to give it a shot - it takes like 10 minutes and most of that is boiling water/vinegar.

      have you ever tried lacto-fermenting vegetables? it scratches the same itch pickling does for me, and it gives the veg a flavor that is hard to get otherwise. i like to do hot peppers mostly, but you can chuck anything in there really.

      • Th4tGuyII@fedia.io
        2·
        15 days ago

        Exactly. It’s easy to do, and yields fantastic results!

        I’ve never done lacto-fermenting before, might have to give that a go

        • businessfish@lemmy.blahaj.zoneEnglish
          1·
          15 days ago

          do it! there are tons of how-to videos and articles online about fermentation. my only warnings are:

          • make sure your containers are clean
          • know what kahm yeast looks like and that it’s safe so you don’t freak out and think it’s mold just in case you grow some

          i would say it is only marginally more difficult than pickling. you just have to calculate how much salt you need in the brine by weight - generally 2-5% of the combined weight of the water + veg - then you chuck the stuff in a jar and wait. the easiest way i’ve found is to weigh the veg in the jar covered with water, then pour the water out, add salt and pour back in so you have the perfect amount of brine. the only downside about it is you have to wait a while (up to a couple weeks depending on what you want).

  • Skua@kbin.earth
    6·
    16 days ago

    I recorded a little bit of music, cooked a stuffed onion recipe I’ve had my eye on for a couple of weeks, and went to have lunch with my dad for an early father’s day since we’re both busy next weekend. It has been very pleasant

  • Hjalmar@feddit.nuEnglish
    5·
    16 days ago

    I’ve been building a breadboard computer based on Ben eaters. I’m however not using his kit as I live in Europe and the taxes/shipping to get it here was kinda crazy.

  • waz@lemmy.worldEnglish
    5·
    16 days ago

    Transfered some homemade beer into bottles, and started sewing some outfits for a Renaissance faire.

  • businessfish@lemmy.blahaj.zoneEnglish
    4·
    16 days ago

    finally got myself a set of crochet hooks - i’ve been wanting to learn for a while but i’ve also been slacking on my current embroidery project so i’m trying to power through that before i start crocheting

    gonna try to make some desk chair arm covers since mine are doing that cool thing where the material breaks and peels and is really uncomfortable