NeonSnake

I see fences where there was no fence before.

Anarcho-Daoist, "cyber"-working towards-"solar"-punk. To Chaos.

He/him

Long-Covid and Osteo-arthritis (possibly Covid-induced) sufferer. Dealing as best I can.

My Ko-fi link: https://ko-fi.com/neonsnake

Public Key

npub1ul8ptv9sz2gerhuusxgp90375m4rj9q6rhe6xgj3j4haxusk8yrszakek2

NIP-05 Address

neonsnake_at_kolektiva.social@momostr.pink

Profile Code

nprofile1qqsw0ns4kzcp9yv3m7wgryqjhcl2d63ezsdpmuaryfge2m7nwgtrjpcpjj8yu

Author Public Key

npub1ul8ptv9sz2gerhuusxgp90375m4rj9q6rhe6xgj3j4haxusk8yrszakek2

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Last Notes

2024-08-07 16:12:12

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After Sunday's roast lamb with roast potatoes (still using up the ones I froze a few weeks ago) and peas with mint sauce, I took about 1.3kg of meat off of the bone. The bone is now in the freezer, ready to be into stock at some point.
Monday's dinner was this:
A batch of turmeric basmati rice, plus lamb and red lentil curry.
Whilst lamb *is* expensive, it also stretches a long way, due to how much flavour it has. Here, I cooked maybe 100g with onion, garlic, turmeric, ground cumin seed, ground coriander seeds, a spoonful of tamarind paste, and simmered it with some red lentils for 30 minutes or so. I got 3 portions out of this, the remainder is now in the freezer for later, or to be given away.
It's very beige, and I sort of wish I'd made a colourful side to go with it, but there you go :)
https://kolektiva.social/system/media_attachments/files/112/921/580/184/206/530/original/15987698fe0a2381.jpg

2024-08-04 17:29:27

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As ever, if my musings on how to cook with limited spoons/cash are of interest, and you fancy encouraging me, my ko-fi is below:
I'm a long-covid survivor cooking for some people who are far worse off than I am, so every little helps.
I also hope that my little threads on how to cook are helpful for you as well, and am always happy to answer questions.
https://ko-fi.com/neonsnake

2024-08-04 17:24:56

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Over the past few weeks, I've done beef, chicken, and pork, and made associated leftovers, most of which are pretty interchangeable, and hopefully has given you some ideas on how to make one meal on a weekend and then turn it into plenty of dishes throughout the next few days.
I've attempted to be as varied as I can with the leftover recipes, within my own constraints - rice dishes from Italy through to Indonesia, noodles from china, potatoes from France and so on. There's no way I can cover every left-over dish I know of, but I've tried to point you in the right direction 😊 and hopefully give you enough to make it your own.
This week, we're going to do lamb.
I've avoided this up til now, because lamb is bloody expensive in the UK - 2kg lamb shoulder is £30!
But lamb opens up a lot more recipes later this week around north African which I'm pretty excited to share.
I'm currently roasting it in a pan with a rub of garlic, rosemary and salt - nothing outrageous - ready for leftovers later in the week.
https://kolektiva.social/system/media_attachments/files/112/904/910/762/205/391/original/40de61fa8e9fc287.jpg

2024-08-04 17:07:24

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In the meantime, I've ended up with some leftover veg, and some leftover bones.
So, today, I've made chicken stock from the bones from a few weeks back (this will be frozen in ice-cube trays), and also have smoked some home-cured pork belly ready to be sliced into bacon (I'll most likely cube it rather than slice it).
I also did a fridge clearout yesterday and made a batch of sofrito (onion, celery, carrot). I'm going to freeze this in a single bag, in one layer, on the basis that I can cut off as much as I need in one go.
When I can - and I'm not always great at it - having a fridge clearout generally means that you turn up food that can either give you a couple of days, or can go into the the freezer for later. Waste not, want not and all that.
https://kolektiva.social/system/media_attachments/files/112/904/834/795/020/024/original/1e4e401b179a74c7.jpg
https://kolektiva.social/system/media_attachments/files/112/904/834/814/235/758/original/38155615d70645ea.jpg
https://kolektiva.social/system/media_attachments/files/112/904/834/829/599/350/original/5923ebc691305a81.jpg

2024-08-04 16:56:26

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Right, we've come to the end of the pork:
I got, as discussed, from £10 of pork shoulder:
1 roast dinner,
3 pizzas
1 pasta with asparagus
1 nasi goreng
1 pork with waffles
3 tomato-based Tuscan ragu
- and some sandwiches that I didn't track, particularly, because they went elsewhere.
So, at least 10 meals, and even with the added carbs, veg, etc, I'm confident that I'm still under £3 per portion, *and* I've still made meals to be proud of.

2024-08-03 17:31:10

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Having taken out most of the sofrito, I've now added in the remains of the pork - roughly 200g - along with some tomato puree, chicken stock, a dash of white wine to deglaze the pan, and some chopped sage.
I *think* I should get 3 portions from this, working on 150g of sauce per portion (assuming serving with pasta, in this case)
https://kolektiva.social/system/media_attachments/files/112/899/268/575/772/537/original/a73aab4924c5df97.jpg

2024-08-03 16:53:56

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Final dish using the leftovers - Tuscan ragu.
First things first, I'm going to batch up a few portions of sofrito.
Roughly equal quantities of onion, celery and carrot, chopped very finely (I used a food processor), and very gently sweated in olive oil.
I've added garlic, rosemary, bay leaves and some home-cured bacon, but these are nice-to-haves.
Basically, sweat it for about 10-15 minutes, or until the "brightness" of the carrot has worn off.
I've deliberately done more than I need, mainly because I had celery that won't get used otherwise, so I'll freeze what I don't use today for future use. It's used in a *lot* of Italian dishes, from soups to stews to ragus, so it's always handy to have some in the freezer! If you're going to go to the effort, making extra is never a bad thing if you can.
https://kolektiva.social/system/media_attachments/files/112/899/126/375/261/104/original/142e09ea65f2f3b2.jpg

2024-08-03 12:27:57

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Further experiments with leftover pork shoulder:
1) Pork and asparagus pasta - my local shop had some asparagus on clearance, so I made a very basic white pasta sauce (nothing more than onion, butter, parmesan, and chicken stock) before mixing through the asparagus and pork. This was a keeper.
2) I'd seen a few recipes for BBQ pork served with Belgian waffles and coleslaw. I gave it a go out of curiousity, as I had a batch of BBQ sauce I'd made for the pizza below, but I wouldn't do it again.
3) Tomato-based pizza, very simple, topped with mozzarella, the pork, and then rocket when it came out of the oven.
4) BBQ base pizza - trying to replicate Pizza Hut BBQ pizza - homemade BBQ sauce instead of the standard tomato base, with mozzarella, sliced onion, sliced green pepper, the pork, and some jalapenos (I did this twice, firstly to save spoons because I had the BBQ sauce already and the pizza bases, and also, to be absolutely honest, because I burned the first one so the photo was shite)
https://kolektiva.social/system/media_attachments/files/112/898/043/133/809/152/original/258ef30bfe8269bc.jpg
https://kolektiva.social/system/media_attachments/files/112/898/043/307/046/493/original/e07c456a37dad7d6.jpg
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2024-07-29 18:16:56

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Slight change of pace.
I don't normally eat much pizza, but my local co-op had the bases on special today, so.
I've made BBQ sauce, but you can of course use shop bought, and spread it over a pizza base.
I've then added pickled jalapenos (again, I used ones I pickled last year, but shop is good!), plus cheese - I used pre-grated here, a mix of mozzarella and a chilli infused cheddar to try to mimic pepper jack, plus the pulled pork.
In the oven on a preheated upturned baking tray, and we'll see how it comes out :)
https://kolektiva.social/system/media_attachments/files/112/871/121/936/383/448/original/ed1ac08d6f569734.jpg

2024-07-29 17:38:21

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I've just realised I've been really crap at CWing meat, so, um, yeah.
I've had a kilo of pork belly curing in the garage since last weekend, in a freezer bag. I've cleaned it off today, and put it back in.
It now needs to sit, uncovered, and aircure for another week or so - basically until it's lost about 20% of it's weight.
At this point, it will be unsmoked bacon, and I have the choice as to whether to smoke it or not. Most likely, I'll half and half it.
https://kolektiva.social/system/media_attachments/files/112/870/981/047/092/668/original/42b8f81e39906640.jpg

2024-07-28 18:51:32

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Went with nasi goreng - one of the things I like about dishes based on rice (or noodles or pasta etc) is that it stretches all the other ingredients a long way; there's no more then about 30g of pork, cubed, in here, bulked out with some peas, carrots and small prawns.
https://kolektiva.social/system/media_attachments/files/112/865/561/094/153/091/original/feb60a6284e9e8b0.jpg

2024-07-28 15:53:11

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I cooked a pork shoulder last night, approx 1 kg worth, and made a roast from it.
No photo of the roast, because I appear to be fundamentally incapable of plating a roast dinner in any way that doesn't look like I'm gonna end up on one of those "Rate My Plate" type groups, and get blasted 😂
But, I've just shredded the leftovers and have about 700g left. Would have been more, but I monched the crackling whilst I was doing it. (This isn't quite "pulled pork" texture, it's a little firmer than that, as I wanted carveable meat to begin with)
Now I have plenty of leftovers to see me through the next few days. Haven't decided what to do with them yet.
https://kolektiva.social/system/media_attachments/files/112/864/905/182/322/535/original/60ab7f640d2ff6ce.jpg

2024-07-28 12:23:55

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More prep for future me.
I have some carrots that are on the turn, so I've chopped them *very* roughly into pretty large chunks, and added them to a freezer bag I keep for "stock veggies"
At the same time, I've added a roughly equal amount of celery and onion, some garlic cloves and a handful of parsley from the garden. The onions (shallots in this case) will be halved, and the celery probably halved as well, just to expose some of it when I get round to making stock (I've a fair amount of bones in the freezer for whenever I feel up to it)
It's a good habit to get into, even though the onions/celery etc are still fresh, as it means I've always got a bag in the freezer that I can grab a handful out of when I need it.
https://kolektiva.social/system/media_attachments/files/112/864/083/220/962/424/original/a48212d1f3ae8cbd.jpg
https://kolektiva.social/system/media_attachments/files/112/864/083/597/139/898/original/12f4f53cce1180f2.jpg

2024-07-27 17:07:20

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Whilst the pork shoulder is cooking, I'm doing a little tidy up of scraps and leftovers.
I have some chicken skin from a few days ago - I separated it because it didn't feel like it would go well in a risotto or baked pasta dish.
I also have some pork belly rind, that my butcher very kindly took off for me (the pork belly is currently sitting in a fridge, curing, ready to be smoked and sliced for bacon)
I'm turning those scraps into snacks :)
I baked the chicken skins in a combi-microwave for 10 minutes until crispy, and then scattered with salt. Essentially, I just want them to be cooked enough that they will break if I bend them - not just for flavour/texture, but the "drier" they are, the longer they'll keep in the fridge.
With the pork rind, I've scored the underside and rubbed in some more fennel and salt, and have baked for about 20 minutes until it has puffed up. Again, from a "no waste" perspective, this will keep for a good few days as a a snack, but the "puff-up" is what we're looking for. With the pork, I've scattered some tajin seasoning over it for flavour.
See below for results.
https://kolektiva.social/system/media_attachments/files/112/859/510/514/623/539/original/f2a962fd66e3622e.jpg
https://kolektiva.social/system/media_attachments/files/112/859/545/331/226/355/original/a99c7d6d856d4738.jpg

2024-07-27 12:56:35

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What we're going to do today is another roast - today, pork.
I was going to do lamb, but my local shop had pork on offer. One of the benefits of having many years of cooking - and I hope to pass this on - is that I can make that choice, and it's okay.
Similarly to the beef and the chicken that I started with for the last couple of weeks, there's a dozen different ways to cook this, from all sorts of different cuisines, but I've done the most neutral, so as to allow for leftovers that can cover a broad sweep.
In this case, I've scored the skin, and rubbed in nothing more than salt, pepper, and some ground fennel seeds.
Fennel might seem a little out there if you're not used to it, but it brings out the, uh, porkiness. Trust me. We can still make this into all sorts of leftovers once we're done.
https://kolektiva.social/system/media_attachments/files/112/858/507/540/272/921/original/af06ed8f084d2b1f.jpg

2024-07-27 12:19:59

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Leaving aside for a second everything else I've been tooting about...😉
I've come to end of my chicken leftovers.
On Sunday, I roasted two chickens and a kilo of gammon. The entire gammon was sliced and sent off to my friends, along with maybe half to two-thirds of one roasted chicken.
On Sunday, I served with roast potatoes, green beans and pan-sauce. Yer basic British roast chicken dinner.
For the rest of this week, I've managed a green bean and lentil salad, with eggs, a risotto, and a pasta bake (the tetrazzini in the last photo, which lasted two nights for two people).
I sort of made sure that the "leftovers" looked more elegant than the main, because I'm trying to make a point, which is that "leftovers" can absolutely make meals that look like they can be served at a restaurant.
They're also very cheap, if you have the dried stuff already - like the risotto rice, the lentils, good old spaghetti and so on.
Even if you don't, we're not talking about using a whole box of spaghetti here, and I'll use the rest in the coming weeks.
Another point to make, is that I'm trying to vary my leftovers.
Last week, I made noodles, and fried rice, for instance, with leftover beef brisket.
These can *absolutely* be made with leftover chicken, but what I'm trying to demonstrate is that if you want to "leftover" cooking, you're not bound by certain dishes - there's loads that you can do, some of which are interchangeable, some aren't, but it doesn't need to be boring!
https://kolektiva.social/system/media_attachments/files/112/858/371/170/638/856/original/9adf05d8be223864.jpg
https://kolektiva.social/system/media_attachments/files/112/858/371/184/100/274/original/a3d1b7e73563761d.jpg
https://kolektiva.social/system/media_attachments/files/112/858/371/187/805/494/original/0c0dc39b68ff239a.jpg

2024-07-27 11:27:18

A group in the UK that I'm hugely interested in are Library Of Things.
At a very basic level, they offer products such as power tools for rental rather than ownership.
But it's a little bit more than that:
They have a very clear vision, which is centred around *everybody* in a neighbourhood having access to quality tools, toys and technologies, reducing waste, and also *repairing* tools rather than landfilling them and buying new ones.
On top of that: they run workshops on how to use the tools etc; this is not a profit-driven venture.
I don't think they're on Mastodon, so I'm going to take this opportunity, given everything I've been talking about this morning, to give them a little shout-out.
If you're in a position to promote them, that would be great.
https://pitch.com/v/introducing-library-of-things-movement---may-2024-mtv38u/789402fc-e807-4131-9720-fcbed2764341

2024-07-26 06:38:14

Me, tired and pre-caffeine
"Couches? Why is everyone talking about cou-"
Oh.
Oh.

2024-07-24 19:54:49

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(yes)
https://kolektiva.social/system/media_attachments/files/112/843/215/845/221/806/original/1b6c2062f11d2667.jpg

2024-07-24 12:31:43

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Hmm. I still have some leftover gravy from my chicken roast the other night, plus I've still got a lot of chicken.
I wonder if I can thin the gravy down to more of a brothy consistency, and make tetrazzini?

2024-07-24 05:49:23

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Pretty standard chicken leftover dish for last night - chicken risotto. I added peas and lemon zest, and then stirred some chopped parsley through at the last minute.
The parsley is home grown; I already had home-made stock in the freezer (whenever I have a whole chicken, I make stock from the bones; in this instance I already had stock from previously. If I don't make the stock immediately, I freeze the bones; I also have a bag in the freezer with celery, onion and carrot chunks that I keep topped up so I can make stock as and when I have the time/energy)
https://kolektiva.social/system/media_attachments/files/112/839/881/360/884/350/original/9d971940c00c85e8.jpg

2024-07-22 20:07:57

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A touch more elegant than yesterday's "just get it on the plate and eat it", I've used some of the leftover chicken to make a French lentil salad. I've used up the rest of the green beans, plus an egg from the box I bought for last week's egg fried rice. The lettuce is from my hydroponics, and everything else (lentils, mustard and honey for the dressing etc) are store cupboard staples.
https://kolektiva.social/system/media_attachments/files/112/831/936/133/261/040/original/94a34e67f1fe9a77.jpg

2024-07-21 19:02:39

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I'm almost consciously not bothering to "plate" right now, or do anything neatly, as I'm trying to make this look as achievable as possible, so:
I've pulled off some chicken by hand, a mix of white and dark meat, and served with some green beans, initially cooked in butter and olive oil, and then simmered in veg stock with some oregano, and some roasted potatoes that I made earlier in the week. I've smothered with the pan sauce.
(This could, of course, have been presented more carefully with carved meat, piled potatoes and beans, but that's kind of the point. It all tastes the same)
https://kolektiva.social/system/media_attachments/files/112/826/004/626/526/496/original/a90e473d6b316959.jpg

2024-07-21 18:18:51

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We need chicken dinners more than ever!

2024-07-21 18:09:59

lol, looking at the news. My silly little threads on making chicken dinners seem very daft now 😂

2024-07-21 17:39:55

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mmmm pan gravy...
https://kolektiva.social/system/media_attachments/files/112/825/698/924/572/720/original/9733be6224cdb2df.jpg
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2024-07-21 16:40:02

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Right, two chickens roasted. The salt and pepper one is covered and in the fridge, the thyme/garlic one is covered and ready for dinner tonight.
Meanwhile, I've put a kilo of pork belly in a cure and into an old beer fridge in my garage - in about a week, this will be bacon 😉
https://kolektiva.social/system/media_attachments/files/112/825/454/399/333/273/original/61343453b2445f9f.jpg
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2024-07-21 12:31:14

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What I find helpful, personally, in these situations, is to roughly plan a few days of food.
So, basing it on chicken, I've got *loads* of options.
I'll start with a Roast Dinner (capital letters intended).
Then, possibilities for leftovers:
- Chicken and lemon risotto
- Singapore chicken noodles
- Chiang Mai chicken noodles
- Puy lentil and green bean salad with chicken (French-ish)
- Thai chicken with rice
- Mexican Chicken tinga
(and so on, this is not exhaustive)
Once you're armed with the options, it makes shopping much easier, especially if you have some of the ingredients already.
I already have puy lentils and eggs, so I'm veering towards the lentil and bean salad. I did a massive shop it the Italian warehouse, so the risotto also feels like I should make it.
(I don't have any coconut milk, so I'll need to but a can or two if I want to make that)
So today I've bought a big bag of green beans to go with tonight's Roast, and will also go with the salad, but also some celery to do with the risotto.
If the celery wasn't there, I could have switched for the coconut milk (for example) for the other options.

2024-07-21 12:03:44

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Busy busy.
A few things going on - first and foremost, need to get my friends who are parents through the next week.
The easy option is gammon, so I've done that - cooked, sliced and delivered.
Second is that we need to provide some variety, so that the kids don't get bored of one type of food.
With that in mind, I'm also roasting two chickens.
Both are sprayed with cooking oil. The one on the right is seasoned simply with salt and pepper; on the left, I've added thyme and some garlic.
This *is not* gourmet stuff - this is "feed a family or two for a week with minimal effort" stuff.
Plan is - the salt and pepper seasoned chicken will be shredded and turned into dishes inspired by Asian or maybe Mexican cuisines, as it should be a fairly neutral base that I can use.
The chicken with the thyme and garlic will be turned into more Mediterranean inspired dishes (after an initial "British Roast" tonight), as I also have a bunch of recipes that use this.
https://kolektiva.social/system/media_attachments/files/112/824/334/441/781/889/original/cabf599af4d3bf64.jpg
https://kolektiva.social/system/media_attachments/files/112/824/335/152/617/269/original/0dcbb28e61235ad6.jpg

2024-07-21 11:49:11

It's the start of the school holidays this week, in the UK.
Amongst anything else, this means that all of your friends who are parents are now under, uh, "some pressure".
Whilst it is, of course*, lovely to have their little sproglings home all day, now is a good time to support your friends with kids who have now to deal with childcare on top of everything else.
Do their washing for them! Cook for them!
Basically, offer to help, if you can.
*note use of the rhetorical "of course", related back to my post the other day about how "of course" absolves you of the need to engage with the rest of that sentence.

2024-07-21 11:24:58

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You're able to do everything you need with the scooter?
What do you do when you need to buy something bulky?
(95% of my "going out in a vehicle" is definitely stuff I could do on a scooter, to be sure)

2024-07-21 11:09:21

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Ooooh, lovely!
(I have "buy a scooter" on my dreamlist - I don't have one, and haven't ridden one regularly, since...err...the late 90s?)

2024-07-21 10:50:53

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I have an abiding love for scooters - I could probably do a photo series of "Scooters throughout Europe" 😂
Are you a scooterist as well as motorcyclist?

2024-07-21 10:02:19

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More "street" photos.
As widely travelled as I'm privileged to be, there are very few places that I'd want to go back to - the world is vast, and return trips don't interest me enormously when there's other places I haven't been yet!
Rome, on the other hand, I'd go back to.
Fantastic food, great architecture, beautiful city, and wonderful people.
Even the food at the "nooo don't eat at the restaurant on the touristy square!" was incredible.
https://kolektiva.social/system/media_attachments/files/112/823/884/569/010/880/original/fe1e2127d1313040.jpg
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2024-07-21 09:51:54

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In and around the Pantheon
I had a hotel on a small side road off the Pantheon square.
Although I had a plan on where I was visiting, a lot of my shots were just ad-hoc - Rome is one of those places where every time you turn a corner, you see something amazing that's a couple of thousand years old.
https://kolektiva.social/system/media_attachments/files/112/823/843/954/757/390/original/994b749545d16dfe.jpg
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2024-07-21 09:05:00

This isn't quite a "On This Day", but it was "On This Week"
2012, Rome. I'd been in Bari for a work meeting that finished on a Friday afternoon, and the trip home involved going via Rome. So, I got my workplace to swap the second leg to Sunday night, and spend a couple of days in Rome.
This was my first time using a DSLR rather than a point and shoot.
Major learning is that I should have practiced first, and learned the settings - I accidently had the ISO settings *way* too high, leading to very "noisy" photos, something I didn't realise until too late. I also overdid the polarising filter (something I still sometimes do), meaning the skies are unrealistically dark, and some of the clouds also look unrealistic.
(apologies for poor alt-text, I won't recall exactly where some of these were taken, given that it was 12 years ago!)
https://kolektiva.social/system/media_attachments/files/112/823/590/288/971/677/original/c87ea2f4ef4c3160.jpg
https://kolektiva.social/system/media_attachments/files/112/823/590/299/315/512/original/ca1da6c572d57f69.jpg
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2024-07-21 06:53:49

Inspired by recent reading, mulling some things over:
Do you still have and use a "Street Whatsapp Group" or similar?
I'm *very specifically* at this point only asking about those local groups that were set-up after the initial outbreak of Covid for neighbours to ask for/offer physical assistance.
(boosts for wider sample appreciated)

2024-07-21 05:42:00

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Are you even a birb parent if you don't say "Haaaave we lost a foot?" when your birbs tuck a foot?

2024-07-21 05:24:45

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❤️ missing foot alert!

2024-07-20 18:15:20

"What shape are we today, boys?"
"Borb-shaped. We can haz spritz?"
"Yes, and bird bath too"
https://kolektiva.social/system/media_attachments/files/112/820/171/711/178/232/original/0b18301e65d6d4f5.jpg

2024-06-17 19:51:22

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Please help me cover this until I get back in a position where I'm able to work this through.
I've been covering not just myself, but several families in need, and losing my ability to get to the shops and back is...a problem...for all involved.
https://ko-fi.com/neonsnake

2024-06-17 19:44:19

Um, help?
My tyre just blew out on my car, and this is the only way I'm able to get food.
Insurance will cover the call-out, but not the repair, I think.
https://kolektiva.social/system/media_attachments/files/112/633/673/021/026/015/original/1acc40fffc5d8c36.jpg

2024-05-23 16:41:04

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I see a few different uses - like, between us here, I can see tagging you'se with "veggie gardener, hydroponic practitioner or interested in/ DIY-er and helpful when stuck", that kind of thing, so I know if I'm teaching people to suck eggs; and then yeah, I can see a "liberal but actually okay" or "liberal but fash-adjacent" notes being useful.
Hm. I need to think about this.
Is it searchable, do you know?
Like, if I had a bunch of notes saying "great person for gardening tips", could I bring up that list if I wanted some specific advice?

2024-05-23 16:13:49

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I feel a bit weird about it lol, making notes on people
I obviously can't rationalise this in anyway, and its obvs helpful, it just feels a bit odd

2024-05-23 16:06:06

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oh, wow.
So, I've just left a note on yours - can you see it? Or is it private to me, is that the idea?
(it says "has sent me links when talking about mending clothes", just so you're not wondering what I've said about you, in case you can't see it 😉 )
@npub1mvc…pkp6 @npub1u45…3myz

2024-05-23 15:39:35

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I once hit the boost button by mistake on something utterly horrific that somehow ended up on my TL, as I was scrolling on my phone at 6am whilst sitting outside with my morning coffee and cig, obviously not completely awake.
I unboosted immediately, but it was enough to make break into a cold sweat - I cleared house swiftly, but I now block in instances like that.
That aside, I'm quick to unfollow.
What's the "note on a profile" thing? I don't think I'm aware of that?

2024-05-23 15:18:50

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Yeah, I *tend* not to block, I simply unfollow.
(I save blocks for people who are saying such shite that if I were to accidently hit the "boost" button on my phone, I would feel *thoroughly* ashamed for mistakenly boosting their crap into my friends' timelines. Bigots, basically)

2024-05-23 15:00:43

Starting to see lots of threads with "missing" posts, where my mates are responding to what *appears* to be bad faith questions - based only their response posts.
Guessing I'm either blocked or have blocked, and I'm counting this is a win, tbh.

2024-05-23 09:31:23

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thank you
(I second the "How are you feeling? Better?" question - I've come to dread it)

2024-04-18 13:58:58

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Very interesting, I didn't realise they were self-seeding.
Heirloom, or hybrid, do you think, if you were comparing to the original?

2024-04-18 13:55:09

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Did you have to plant it out under a street lamp to grow it?

2024-04-13 12:36:32

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I only say, because I found one in my Box Of Leads a few months back and did the "shall I/shan't I?" thing over it 😂

2024-04-13 12:25:43

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You don't have one in the Box Of Leads and other Stuff that May Come In Useful One Day?