Lvxferre [he/him]

The catarrhine who invented a perpetual motion machine, by dreaming at night and devouring its own dreams through the day.

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Joined 1 year ago
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Cake day: January 12th, 2024

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  • My sis, BIL, and nephew consistently visit us (my mum and me) every weekend, so we all have a meal together, but there’s a catch - we never know if they’re coming for Saturday dinner or Sunday lunch. So Saturday afternoon I’m going to prepare boeuf bourguignon, since it gets tastier once reheated - if they come Sat or Sun that’s what they’re going to eat, then we just need to buy some fresh bread and it’s done. Bonus points that my BIL loves wine stews.

    Beyond that it’s all about preparing myself for travelling Tuesday. Going to visit an 80yo aunt, just to check how things are going with her.

    might as well share the stew recipe here

    This is for four people, and I’d rather have some leftovers, so I’ll probably scale it up a wee bit.

    • Veg oil
    • 1kg chuck, cut into 5cm cubes, pre-seasoned with some salt and pepper
    • 200g bacon, diced small
    • 300g shallots, peeled
    • 2 carrots, cut into circles
    • 300g button mushrooms, cut into reasonably sized pieces
    • 2 cloves of garlic, peeled, minced
    • 1/2 tablespoon tomato paste
    • 400ml red wine. Probably terci/bordô/Ives Noir because it’s cheap but fairly drinkable.
    • some random meat stock from my freezer, eyeballed amount
    • black pepper, thyme, sage, rosemary, bay leaf, salt
    • 1 tbsp golden roux
    • parsley, for garnish
    1. In the open pressure cooker, use the veg oil to brown the chuck, bacon, shallots, carrots, mushrooms for that. One each time, without overcrowding the pot. Reserve the meats, vegs, and shrooms separately. You’ll get some bottom crust, it’s intended.
    2. Add a bit more veg oil and the minced garlic. Once it’s golden add tomato paste, wine, meat stock, seasoning. Let them boil 5min together while scrapping the crust, so it dissolved into the sauce.
    3. Once the sauce is boiling readd the meats. Adjust the amount of water if necessary. Close down the cooker, let it cook for 40min or so, just until the meat is really soft. Under pressure~
    4. Open the pressure cooker and add the reserved shallots and carrots. Let them cook in the open cooker; they’ve been browned beforehand so care should be taken to not overcook them.
    5. Once the vegs are soft but firm (you know what I mean, come on…), add the mushrooms and roux. Let them cook until the roux thickens it. Transfer to the serving casserole and garnish with parsley.

    If it were just for me I’d serve it with creamy polenta, but knowing my folks it got to be bread and rice.

    On the roux: it’s 1cs flour + 1cs butter. I simply add the butter to a non-sticky pan, let it melt under the lowest fire possible, add the flour, and keep stirring constantly.





  • It’s exactly what you’re doing, you… marine mammal! [I’m joking.]

    Serious now, this Wikipedia page has an amazing definition:

    Rhetorically, sealioning fuses persistent questioning—often about basic information, information easily found elsewhere, or unrelated or tangential points—with a loudly-insisted-upon commitment to reasonable debate. It disguises itself as a sincere attempt to learn and communicate. Sealioning thus works both to exhaust a target’s patience, attention, and communicative effort, and to portray the target as unreasonable. While the questions of the “sea lion” may seem innocent, they’re intended maliciously and have harmful consequences.

    So it’s basically “I’ll keep trying to engage you in a debate, because eventually you’ll lose patience and shut up”.


  • Yerba mate: coarse milling, radioactive green. 75°C water. No sugar; sometimes I add some peppermint, but that’s it.

    Coffee, homemade: black, no sugar. Neither too strong nor too weak, at least for local standards.

    Coffee, when going out: either cheap coffee with a small drop of milk, or a good espresso or machiato. In uni times I used to drink half-and-half, with cinnamon and brown sugar, but that’s because my former uni’s cafeteria’s coffee was awful.

    I barely drink tea proper (Camelia sinensis), but I’m often drinking other teas - hibiscus, ginger, chamomile, peppermint.









  • Lvxferre [he/him]@mander.xyztoMemes@sopuli.xyzMinecraft confuses me
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    2 days ago

    It could be worse, #1: when my nephew was 4, I built him a house in Minecraft creative mode. And then I hid a lot of TNT below the house; they’d be triggered by the pressure plate near the door. (inb4 it’s common to put a pressure plate near doors in Minecraft, so they open automatically.) He entered the house, and “tttssssssBBOOOOOMMM!”. He started crying. My sister (his mum) was nearby, and begun laughing, then the kid got to cry harder. I wanted to surprise the kid, not to scare him! (Thankfully I kept a copy of the world before rigging the house with TNT. As I loaded the copy he calmed down.)

    It could be worse, #2: when I was 16, one of my cousins was 8. I was into a game we mocked as “Paint Online” (Tibia, a MMO). He was learning the ropes of the game, barely out of the beginners’ island. Some random afternoon, he phones me, crying: “[my nickname]!!! HELP MEEEEE!!! I lost my worms, I lost my fishing rod, I lost EVERYTHING!!!”. He died in the game, lost his items, and he was literally crying! I had to stop everything I was doing, log into the game, get a fishing rod + a full stack of worms from my depot, some random food, and give to the kid. Otherwise he would not leave me bloody alone.





  • It’s a bit of a crack theory, but I think that Early PIE had a vertical system. What’s being reconstructed as *e *o are actually *ə *ä or similar, and there’s a missing third vowel. This system is rather common in languages from the Caucasus, and it’s likely that Early PIE interacted a fair bit with them, making it an areal feature.

    I’m saying this based on:

    • Almost every single time you see *ē or *ō in a PIE reconstruction, there’s a missing consonant nearby; e.g. *ph₂tḗr “father” missing the nominative *-s. I don’t think those vowels were already present in early PIE, so this reduces the vowel system even further into *e *o.
    • Vowel raising and centralisation are way more common than vowel lowering. So why are current reconstructions proposing that Proto-Indo-Iranian, Lithuanian, Armenian, Albanian, Tocharian, Hittite, Proto-Germanic, are all lowering PIE *o into *a, instead of claiming the others do the opposite?
    • Under the current reconstructions, almost all IE branches get rid of the syllabic consonants through epenthesis. They almost never do it through simple deletion, even if that’s what you’d expect from typical evolution patterns. There’s a missing vowel there.
    • Syllabic consonants (plus *i and *u) oddly gravitate towards weird phonotactics: initial CC, medial CCC+, or final CC. That reinforces my belief that there’s a missing vowel there, and syllable structure is simpler; perhaps even (C)V(C).
    • A third vowel being conditionally merged into *e = *ə depending on accent would explain ablaut rather nicely.