salt marsh @tripofmice@friend.camp

shhhhh! please let the fish fuck in peace

we got some primo logs out here

birdsong, wind rustling redwood boughs, "that raccoon stole our Reece's Pieces!!"

I can't get over the angry rant I found in which someone called bookwyrm a "gay website"

like, thank you for noticing, yes

I made a literal gallon of kimchi and I do not have enough friends who like kimchi to justify that volume otherwise

dehydrated kimchi powder is the best?? the very best

I'll probably powder the plums and using it as a fancy baking thing, leave the tomatoes as is and use them like sundried tomatoes, and idk, maybe also powder the mushrooms? they shrunk SOOO much it's comical, and have a surprisingly mild flavor.

I made kimchi powder and it's so good! I'm going to dehydrate the rest of this kimchi -- it came out saltier than I like, but it works for me as a powder.

And the leftover vegan pork is on its way to being excellent jerky. The other items I'm still figuring out

I feel weird talking to people as @/bookwyrm@tech.lgbt so I often reply from here and then worry they won't know it's the same person and think I'm a grade A reply guy?

I got a LOT of requests so it's going to take some time to onboard everyone at a pace I can handle. But it's chugging along :)

Invites to bookwyrm.social are going out in batches now! Thank you to everyone who requested one for your interest and your patience

This is like, the tiniest fraction of the kimchi I made, I made way too much kimchi

Things that have been languishing in my freezer:
- Leftover homemade vegan pork char sui
- Lacto-fermented grape tomatoes
- Lacto-fermented mushrooms and kimchi
- Lacto-fermented plums

selfie 👁️

variations on the theme of front yard

good morning