Why tip-down instead of handle-down?
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There has to be evidence of their process for me to accept it as evidence of understanding/ability. I have made it clear to them that this is necessary. Their job is to convince me that they know what they're doing. (But... I'm teaching HS Mathematics). So .. I'd mark it wrong/incomplete. I'm also working on student understanding of consequences of their actions, so wouldn't give them another opportunity on that exam. They would need to improve things on the next exam.
Sure! First of all, our dog uses a tray, rather like a cat. We fill it with sawdust or coir (and sometimes planer shavings), and it soaks up the urine. We scoop off solids and put them into a barrel that I drilled a load of holes into for drainage/aeration. I have 3 sizes of container: a 20-litre bucket for collection, a 110-litre barrel and a 200-litre barrel, which I cycle the materials through as each gets filled. That makes turning easy, and gives me over a year to age everything. The compost then goes to fertilize fruit trees, so no direct contact with food sources.
I should get someone to help stir it up for better photos, as the strands disappear too quickly for me to do everything, but it was delicious! My wife and kids all enjoy eating it (unlike some of my other ferments), and it is a fast ferment with stable results, so a winner in our house.

Hey! I'm living in a row house in Taiwan. I've got various aerated barrels/buckets going, using guinea pig bedding for browns, and composting all our kitchen scraps and various vegetation from our rooftop gardens. In the garage I've got dog waste composting (with wood shavings/coconut coir), and I set up and am managing a park leaf/grass composting system across the street. I've killed off several batches of worms over the years, attract soldier flies and sometimes beetle larvae help process materials.
I followed Sandor Katz's approach (start a ginger bug with a cup of water, a tablespoon of sugar, and some grated ginger). It usually takes me a day to get that bubbling away. My recipes are fairly general: ~10-12% sugar solution, with enough roselle (or ginger, or ginger/turmeric, or mint/lemon) to give sufficient flavour. Ginger I usually boil with the water to extract more flavour. Mint and roselle I just steep in the water after bringing it to a boil. I almost always add some lemon, as that always makes it taste better. I rarely measure these amounts (apart from the water & sugar), but tend to go heavy on ginger if I'm using that.
Nice! I regularly bake, and have one of this type of Solar cooker. I was thinking about doing this, but was worried my bread would expand too much in the baking and get stuck. I suppose sizing is key to good results. It is encouraging. Thanks for sharing, and I'll have to try!
I'm using the wild yeast from the ginger/turmeric. It only takes a day or so to get the "ginger bug" going, and I've never had any issues. Ginger is all local and unprocessed (I'm washing dirt off it), so maybe that makes a difference?
Yeah, this resonates. It would make for interesting research, to get away from our self-selecting anecdotal evidence. I have my own suspicion that major family issues also encourage people to move abroad, and that this can become intergenerational....
I am in Taiwan, so looked for a local manufacturer. These are their only options for 17.5 x 16.5 mm keycaps, but they are well made and inexpensive. Taihao keycaps. Here's a link: https://shop.tai-hao.com/...
I've always liked a number pad better than the row, so I figure getting used to layers will be the way to go. Function keys would be the same. I'm looking at beekeeb's piantor kit with 42 keys, which seems like a decent starter. Rotary encoders are attractive, but I'll probably save them for the future, especially as the kits he has with optional encoders have either too many keys, or fewer than I want to start with.
thanks for using Leebra!
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