pip

Considering Israel and the US are bombing Iran's nuclear facilities because they have "weapons of mass destruction", if Iran really did have such weapons, wouldn't bombing the facilities they're held in cause them to explode, or cause an evident ripple at least? I may be imagining this in a way cartoonier way than military weapons actually work, but I'm preparing myself for some incredibly annoying debates.

Exactly as the title says: what the fuck.

I don't know if this website has already been posted here, but I love it so much. I've spent hours reading the reviews and the fights in the comments, everything about this is pure gold.

I made this when the game trailer was released and the studio was doing Fanart Fridays (and yes, it did get featured ^^)

What kind of owl do you think it's gonna be? :0

I've taken a look at Peertube in the past and I remember finding some genuinely cool instances and creators... but I promptly forgot them and neglected to write it down, dingus as I am.

Although I'm looking for science/tech/environmental and educational instances and creators, feel free to mention any that you enjoy ^^

This has probably been asked before but I wanted to add another layer/an alternative.

So, I ask, where did your username/pseudonym/nickname originate from? What's the meaning behind it?

Or alternatively, which is the most creative/interesting nickname origin you have come across?

For the most part I've been optimistic when it comes to the future of AI, in the sense that I convinced myself that this was something we could learn to manage over time, but every single time I hop online to platforms besides fediverse-adjacent ones, I just get more and more depressed.

I have stopped using major platforms and I don't contribute to them anymore, but as far as I've heard no publically accessible data - even in the fediverse - is safe. Is that really true? And is there no way to take measures that isn't just waiting for companies to decide to put people, morals and the environment over profit?

This recipe was given to me and translated by my dear Limburg-ian(?) friend, Lena ♥️ from the book Limburgs op de Kaart, Wil en Netty Geurts

Proemevlaai (plum pie):

Ingredients

For the dough:

• 100ml of milk
• 250g of flour
• 15g of yeast
• 20g of butter
• half an egg
• 15g of sugar
• a pinch of salt

Pudding: -18g of custard

• 18g of sugar

• 200ml of milk

• 1 kg of plums

• (sugar)

Finish:

• egg
• milk

Dough

Heat up the milk until it's lukewarm. Put the flour in a bowl. Stir the yeast with a bit of lukewarm milk until smooth. Make a dimple in the flour, and pour the yeast, butter, egg, and sugar into it. Sprinkle the salt along the edge of the flour. Pour the rest of the lukewarm milk into the dimple with the yeast. Knead the dough until it's supple. Cover the dough and let it rise until it's become twice its original size.

Pudding

Don't use an aluminium pan or whisk, this can cause discolouration in the mixture. Put the custard into a bowl, together with the sugar. Add 50ml of cold milk and stir until smooth. Boil the rest of the milk. Pour the custard into the boiling milk while stirring. Keep boiling it for a while, and keep stirring. Pour the pudding into a bowl and let it cool off. Stir occasionally, so that the pudding stays smooth.

Sprinkle the worktop/counter with flour, and roll it flat and round, so that it can cover the bottom and walls of a pie form. Apply fat to the pie form and cover it with the dough, and trim the excess. Poke small holes into the bottom and let the dough rise until thick. Preheat the oven to 220C

Plums

Cut the plums lengthwise and remove the seed. Spread the cooled-off pudding onto the bottom of the pie. Add the plums with the skin down, and pack them very tightly. The plums will shrink as they're baked, so otherwise you'll have open/empty spots. Sprinkle some sugar over the plums.

Finish

Mix an egg with milk, and glaze the edge of the dough. Bake the pie at 220C for 25 minutes in the centre of the oven. The dough should have a nice brown colour. Take the pie out of its form and let it cool off. Sprinkle some extra sugar to taste.

Carob is a highly underrated wild legume that is mainly cultivated and native to the Mediterranean and West/Southwest Asia that looks like this:

I first became aware of its baking potential when my mother started using carob flour to make me and my sibling poundcake for school when we were kids. It may have a distinct taste but there was an inherent richness and taste profile that made it so enjoyable even as a main ingredient.

That being said, I also decided to share this recipe - besides with the goal of introducing you to this awesome legume - due to the current fate of the cocoa agricultural industry. The cocoa industry has been infamous many years now, mainly for their colourful crimes against humanity and the concept of labour, human rights and sustainable development.

Recently as many people including myself have noticed from the significant rise in chocolate prices around the world, something has befallen the cocoa industry once more. A swollen shoot viral disease is plaguing farms across West Africa and the supply of our beloved chocolate has taken a significant hit^[1 https://gna.org.gh/2024/02/ghana-loses-over-500000-hectares-of-cocoa-farms-to-swollen-shoot-viral-disease/]^[2 https://www.esmmagazine.com/supply-chain/ivory-coast-cocoa-output-seen-lower-as-swollen-shoot-disease-spreads-255915].

With that in mind, it is important to be mindful of what we consume and how much of it we consume. For both economic and environmental reasons broadening our palettes can do us a lot of good. This recipe besides being very delicious and nutricious can be a great way to introduce new flavour profiles into your life without sacrificing the small pleasures of desserts containing cocoa.^___^