para_paramoney

Anarchist ex-banker.
Interested in mutual aid, community prepping, fermentation and edible trees.

Public Key

npub1xjlzxt5sfxww84dvm3xhx2jkkzsegfmtln00795vaqqmw32mvckqmdxgk5

NIP-05 Address

para_paramoney_at_mastodon.social@momostr.pink

Profile Code

nprofile1qqsrf03r96gyn88r6kkdcntn9fttpgv5ya4lehhlz6xwsqdhg4dkvtqpr9mhxue69uhhyetvv9ujumt0d4hhxarj9ecxjmnt9uq3vamnwvaz7tmjv4kxz7fwwpexjmtpdshxuet5yt7l7p

Publishing to

relay.momostr.pink

relay.primal.net

relay.noswhere.com

Author Public Key

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Last Notes

2024-06-08 21:18:36

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is the leaves of hosta any good? i thought it was only the shoots. And what is the thing in the bottom bowl? Looks kinda like elm mana on the low res photo

2024-04-17 06:50:13

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looks like Mirabelle (or another type of Prunus?)

2024-04-15 08:42:46

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i have Fairphone 4 and an easy to locate file folder called Pictures. It stores then there by default. It would be crazy of Fairphone 5 somehow goes straight to Google! What if you're offline, where do your photos go?

2024-03-25 17:10:23

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i basically have this view of tannins as a kind of "poison" that preserves things - which in my head means counteracting biological processes somehow. So had this idea that it might slow the growth of bacteria or yeast

2024-03-25 16:56:17

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I see old records of people using barch as you do here, but I can't help but wonder if tannins somehow slow the fermentation process - would you think so? Or the yeast can't be bothered by a bit of tannins?

2024-03-25 14:30:56

Moonshine ketchup.
Goal for 2024: catch a fish (without a fishing license) and make ketchup as it what originally intended: the brine of pickled fish