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#vanilla

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Christinien

Wenn auch Du auf meinem #Minecraft #Server spielen möchtest, kontaktiere mich.

Wir spielen #Vanilla #Freebuild #Survival, ohne extra Farmwelt. Man kann den eigenen Bereich mit einer Goldschaufel claimen und sichern. Ansonsten gibt es noch einen Bahnhof auf der Netherdecke. Teleports oder /home gibt es nicht. Wie gesagt, wir spielen Vanilla. 🙂

Wir spielen bereits auf der 1.21.4 (#Java Edition). Es gibt also alles, was das (Creaking-) Herz begehrt. 🙂

Wenn Du mit uns zusammen spielen möchtest, kontaktiere mich. Ich muss Dich dann freischalten. Aus Sicherheitsgründen, ist de Server nur auf #whitelist.

MURDER MYSTERY DESSERT COCKTAIL

¼ oz salted caramel liqueur
¼ oz cinnamon syrup
½ oz spiced apple liqueur
½ oz SC vanilla brandy
1½ oz Flor de Caña Column Still Aged Rum ❹

Garnish: maraschino cherry
Method: Stir, double strain, garnish

This is an original of mine, created after receiving two gifts at a murder mystery dinner with friends. The gifted bottles are pictured in the background: Flor de Caña 12yr, and homemade spiced apple liqueur.

🔗 https://potentpotables.app/drinks/murder-mystery-dessert-cocktail/

#alcohol #cocktail #cocktails #saltedCaramel #liqueur #cinnamon #syrup #spiced #apple #vanilla #brandy #rum #columnStillRum #maraschino #cherry #garnish #coupeClass #servedUp #drinkstodon #fedithirst
Replied in thread

@FibroJedi it's actually not a #client thing, but a #server thing.

Which is a shame, but then again they refuse to acknowledge problems and instead stonewall users with their nonchalant #TechBro attitude...

So far, GlitchSoc allows way #over9000 characters (AFAICT it's 11.000 on infosec.space & infosec.exchange), and AFAICT it does account for everything - so there's that.

  • But then again Markdown is sleek and efficient as a format so it's not as if you'd be writing #HTML directly and needing all the <h6>blabla</h6> nonsense...

So yeah, I use the "Advanced UI" aka. "Deck" version of the #Web - Interface which is like #TweetDeck but for Mastodon/GlitchSoc and @Tusky / #Tusky on mobile but I do type that stuff like a markdown file by hand...

GitHubBlocklist Feed Support · Issue #28605 · mastodon/mastodonBy kkarhan
Nigella.comVanilla Layer Cake with Ermine IcingThis is the sort of cake you’d find in an old-fashioned diner of your dreams: a majestic creation, frosted with fluffy, super-sweet buttercream, just made to stand aloft and enticingly on the counter. The Ermine Buttercream (often less alluringly known as Flour Buttercream) is a revelation: before you even get on to the butter, you start off by making a roux with flour, sugar and milk, and although I know that the idea of a gluey flour-paste doesn’t sound immediately appealing, trust me that it creates the most divinely light and moussy buttercream. Since this roux must be used completely cold, I advise making this part first, then actually finishing off the buttercream when the cakes have cooled. And those of you who are inclined to be disparaging about the idea of adding vegetable shortening to a cake should know that this is what helps create a gorgeously fluffy sponge, best eaten on the day it's made, though no hardship after. For me this cake is all about its pale vanilla splendour, but I admit that were I making this for a child's birthday party, I would add a vulgar note with a confetti-covering of sprinkles. Indeed, at Christmas, you could scatter over festive red and green sprinkles — and it’s a wonderful alternative for children and others who fail to see the charm of fruit cake — but I still can’t help thinking the simple, snow-covered effect of the unadorned icing wins out. I know this looks like a dauntingly long recipe, but nothing about it is complicated, I promise you.

An interesting vanilla variety crawling all the way up a wall in a greenhouse at the national botanic garden in Washington DC: vanilla chamissonis (en.m.wikipedia.org/wiki/Vanill)

It looks noticeably different than the vanilla plants that I've seen in Hawai'i, although they clearly share the same tendency to climb as high as possible 😅. Now I'm wondering how different the flavor would be 😋

Continued thread

Here's a previous #vanilla #orchid cutting I made. It's growing a new stem.

Originally it was a cutting with 1 node that had 1 leaf & 1 long root coming out of it.

I wanted the cut ends to dry properly and not rot, so I left them suspended in air. The root got buried under some forest floor and black cinder (a common potting medium in my area). The node is sort of balanced on the edge of the flower pot.

The whole thing is mostly out of the sun, and I put an old piece of mossy wood across part of it to provide shade & water retention (the wood gets very soggy when it rains & creates a cool, wet, yet airy environment under it. It's just laid on top, no soil).

Anyway, this is the most successful one out of my previous set of cuttings, so we'll see how this next batch goes. At least I know that I *can* propagate vanilla from a one-node cutting. For this next batch, I plan to include 3-4 nodes per cutting and hopefully they will be better set up for success 👍

I pulled a bunch of #vanilla orchid off an 'ohi'a tree that it was climbing.

My plan is to propagate. Vanilla can grow from a cutting that includes just 1 node (which can grow leaf, root, and new stem), but more nodes per cutting improves chance of success. I haven't decided yet how many cuttings to make.

Pic 1 shows the entire harvest (it's in several pieces because I had to cut it to separate it from the 'ohi'a. Part of its growing strategy is wrapping tightly up & down the trunk of the host tree. 'ohi'a has flaky bark and the vanilla gets under there & holds tight. Getting under the bark protects the air roots from direct sun and drying out too much.)

Pic 2 shows new stem parts coming out of a bunch of nodes along the main stem. This was right above the spot where I'd previously cut it.

Pic 3 shows a closeup on the new growth. So cool!