A community garden.

I am actively doing something rather than sitting around being a keyboard warrior netizen. Are you actively doing anything other than criticism of people taking proactive roles?

What are you doing about it rather than being a keyboard warrior netizen then?

Yes, actually I think that was me.

I make biochar, how much biochar have you made this week?

How many trees did you plant this week? I planted around 10 so far.

I used it once then forever requested literally “anything else that doesn’t contain that placebo”.

Aussie here…

Everything I know about honey badgers I learnt because of a bottle of coke.

Blyat! BLYAAAAAAAT!!

I finished hand digging my first swale last week and this got me hyped for the next big rain and my second swale which is there but rudimentary.

The second one is downhill and in the valley right before a creek and will hold a lot of water as a seasonal wetland inclusive of natives, productive permaculture plants and edible wild annuals like watercress.

We have been catching tadpoles locally and including them in water ponds that we grow taro and other water vegetables in. There are also the occasional water birds visiting so once the second swale is finalised I envision an explosion of life.

The hype is real!

Linux has typically been buggy when it comes to hibernation. I wouldn’t bother, it’s not worth the risk in my opinion.

Honestly, you could get away with this if your garlic was well roasted enough. It becomes sweet and gentle at a certain point.

Your breath will be horribly rancid the next day though…

Could his name be Putin perhaps?

Preying for love.

Disappointed it wasn’t a real boa eating cats.

Not OP but…

Sweet and sour sauce basic base is 1:1:1 vinegar, sugar and ketchup.

I like to add extras like a little spice, chilli peppers, sesame seed and oil. Even caramelise the sugar first and use apple cider vinegar and thicken at the end with cornflour slurry if needed.

You can even take it the extra mile after the meat is battered and almost cooked toss it in a hot wok with raw onion then coat it in the sauce before the onion cooks through and immediately serve. Which gives it an amazing complexity and texture if the onion is cut coarse and still crunchy.

Oops, I really messed up that sentence. Well, she is my favourite anyway 😁

I also have a few of these. My favourite daughter when she was a toddler she used to call road trains “Big DIE!”.

6/10 (-3 because you at least need some jus)