Found a liverwort in the wild, by one of my flower patches!
I'm telling you, spend a few days actually looking for and actually SEEING moss, it'll blow your mind
sneekee_snek_17
joined 1 year ago
There is a strip of grass beside the driveway to my complex's parking structure with one tree in it.
That tree and the surrounding grass has at LEAST five species of moss living on it, so I just slow down on my walk to the car and appreciate those diverse, weird little plants
Liverworts are one of the oldest living ancestors of modern plants, their life cycles are kinda weird, they look more like something that grows in a petri dish than a plant, and this one looks like snake skin
I just finished a two week, three credit-hour crash course primarily on mosses, but it included liverworts and hornworts a bit, too. So to find one in the wild was really cool because it's the first time in my life I've seen one.
They're just weird and I like em
Anyone know where to get a brighter bulb for this dinosaur or have an idea for replacing it with LED or something?
I'm having zero luck figuring it out on my own.
It's an LW Scientific, model: Achiever
Ah HA, you've fallen for the same trap i did. The veins in leaves are actually described as "vein-like" and are purely structural. Likewise, the stems are structural, mosses are non-vascular
I find it fascinating, but also a little unsettling, that I can moss leaves are one cell thick but I can still see them with the naked eye.
There's a whole world down there, that i never really thought about until a week ago.
I'm really salty because it mirrored my thoughts about the research almost exactly, but I'm loathe to give attaboys to it
I mean, I value the knowledge as well as the job prospects
But also, take it easy, i didn't personally insult you
I mean, it's a matter of perspective, i guess.
I did a final assignment that was a research proposal, mine was the assessment of various methods of increasing periphyton biomass (clearing tree cover over rivers and introducing fertilizers to the water) in order to dilute mercury bioaccumulation in top river predators like trout and other fish people eat
There's a lot of tangentially related research, but not a ton done on the river/riparian food webs in the GSMNP specifically and possible mitigation strategies for mercury bioaccumulation.
OBVIOUSLY my proposal isn't realistic. No one on earth is gonna be like "yeah sure, go ahead and chop down all the trees over this river and dump chemicals in that one, on the off chance it allows jimbob to give trout to his pregnant wife all year round"
I'd say it's good at things you don't need to be good
For assignments I'm consciously half-assing, or readings i don't have the time to thoroughly examine, sure, it's perfect
The only substantial uses i have for it are occasional blurbs of R code for charts, rewording a sentence, or finding a precise word when I can't think of it
This is my stance exactly. ChatGPT CANNOT say what I want to say, how i want to say it, in a logical and factually accurate way without me having to just rewrite the whole thing myself.
There isn't enough research about mercury bioaccumulation in the Great Smoky Mountains National Park for it to actually say anything of substance.
I know being a non-traditional student massively affects my perspective, but like, if you don't want to learn about the precise thing your major is about...... WHY ARE YOU HERE
I spent the last six months anxiously awaiting the bountiful bloom of what I believed were gaillardia pulchella, or blanket flowers
Come to find out they're lance-leaf coreopsis, but it's still a good number of flowers, and the locals appreciate them either way
We're moving in a few weeks, so I'm in a baking frenzy making stuff for people who have/are/will be helping out
And that, right there, is why I garden.
Anyone know how long this little Gaillardia pulchella, firewheel guy will take to go from where it's at, to fully bloomed?
Overnight white bread recipe from FWSY, but the variant that doesn't divide the loaves, as I wanted to try baking a big-ass loaf
Problem is, I had fed and fridged my starter like two days ago, so it was inactive and ice cold. Even putting in 1.5× the amount of starter it called for, no dice.
Oh well, not the end of the world, my buddy has chickens that'll love it either way
This is rainy. As a kitten we jokingly named her soccer ball because of her markings, but as time goes on she's started to physically resemble one more and more
She's dumb as a box of rocks, but she's cute and she's happy, so that's all that matters
Just another batch, these took a very long time to ferment and shape, since the dough was at 70° the entire day. Mixed at at 10am, put the loaves in the fridge around 7pm.
The crumb isn't as even as I'd like, but it's better.
The better of the two proofed for about 18 hours and the other was closer to 12
Incredibly fine strands of gluten, very pretty
Having just bought Open Crumb Mastery by Trevor Wilson (not a plug, just a genuine wealth of information), I proceeded to not read it and do an experiment on a whim, with not much thought behind it.
I've always wondered about the function of the bulk fermentation(BF) vs the final proof in a banneton. I just couldn't find, through my own reasoning, why the biological processes that happen during the BF couldn't happen after shaping, simply with a longer final proof.
What I was trying to avoid was handling the dough after it had started to accumulate gas.
SO, I used the tartine country loaf, as usual, but cut the BF to like 45 minutes or maybe an hour, then shaped into loaves. The super flat loaf proofed for like five hours at room temp, then was baked. The slightly better one proofed in the fridge for 18ish hours.
My thinking is that, since this is such a slow recipe to begin with, neither of these alterations gave the organisms time to "activate" and begin properly fermenting/leavening the dough.
Still smells fucking stellar, though.
Lemme know what you think, I'd also welcome a good discussion about really open crumb
No crumb pictures, but, like, are they really necessary?
So this is the tartine country loaf again, albeit a bit sped up. I feed the starter at 7am, kept it in the oven with the light on until like 1pm, then made the loaves as usual.
Major difference is that I've only been feeding my stater every two to four days, so the microbiome is all out of whack.
Not sure how this combination of decent oven spring, yet absolutely zero ear is possible, but here we are.
Its partner is in the fridge, I'm guessing it'll be significantly over-proofed
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I can't waaaaiiiit, no i can't wait