There's rarely a day that doesn't convince me once more that this is true.
Constantin
constantin@nostr-check.me
npub1njaz...f3t9
I'm your everyday immigrant blue-collar, and pretty much every stereotype applies. I don't code, I don't have value to add, I don't even have a computer. Take it for what it is and don't have expectations. I'm here to learn.
"Without us, right now you'd all be speaking German ."
Said Trump IN SWITZERLAND!
🤣😂🤣😂🤣😂
As I said, there's nothing sexy about it. But it's heart-warming, especially with fresh bread, and very healthy.
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JAM RECIPE
(Because one Nostrich asked)
Making the jam is a breeze, the only possible inconvenience is when you sterilise the jars.
The rule of thumb is that after you clean the very ripe fruits from damaged parts, seeds, stems and whatever else that you don't want in your jam, add sugar 15% of that quantity. Of course, sweetness differs, and your taste, but that's only for you to decide. I use 15% and that's it.
First of all, put the jars and the lids in the dishwasher. For that, I will assume that most programs are about 30 minutes, you don't need more than that.
Then, put the fruits in a pot, chopped to your desired size if that's the case (you don't chop blueberries, for example, but you chop apples). Heat medium to low, stir every few minutes with a wooden spoon. After some juice appears in the pot, add the sugar and mix. The total time is between 60 and 90 minutes, you decide what consistency is to your taste. After you add the sugar, be careful when it boils because that stuff on your skin burns hard, reduce the heat if it jumps everywhere, because we don't need to hurry the process.
Now take out the wet jars and lids from the dishwasher, and put them on a tray in the unheated oven at a medium height. Turn on the oven at 100°C, and you know they're ready when all the water drops have evaporated. When that happens, open the oven's door a few centimetres, turn the heat off, and leave it like this until you finish the jam.
[Right after I turn the heat on, and a few minutes before I consider the jam ready, I add about 30 ml, each time, of Amaretto, Schnapps, etc. If you desire to do the same, take it into account.]
After the jam got to the desired consistency, it's time to put it in jars. Careful, because everything is hot. Also, use only a clean cloth to move the jars while not touching the inside with anything other than the jam (we need them to be sterile). After you fill them with jam, screw the lid while pressing its centre down, and put them like this in the warm/hot oven until everything cools off (overnight is fine too).
That was it. I recommend verifying them every few weeks, because it might happen for a jar to not be properly closed, especially if you use older lids. Have fun and enjoy!
CC: @TJ.III
Making the jam is a breeze, the only possible inconvenience is when you sterilise the jars.
The rule of thumb is that after you clean the very ripe fruits from damaged parts, seeds, stems and whatever else that you don't want in your jam, add sugar 15% of that quantity. Of course, sweetness differs, and your taste, but that's only for you to decide. I use 15% and that's it.
First of all, put the jars and the lids in the dishwasher. For that, I will assume that most programs are about 30 minutes, you don't need more than that.
Then, put the fruits in a pot, chopped to your desired size if that's the case (you don't chop blueberries, for example, but you chop apples). Heat medium to low, stir every few minutes with a wooden spoon. After some juice appears in the pot, add the sugar and mix. The total time is between 60 and 90 minutes, you decide what consistency is to your taste. After you add the sugar, be careful when it boils because that stuff on your skin burns hard, reduce the heat if it jumps everywhere, because we don't need to hurry the process.
Now take out the wet jars and lids from the dishwasher, and put them on a tray in the unheated oven at a medium height. Turn on the oven at 100°C, and you know they're ready when all the water drops have evaporated. When that happens, open the oven's door a few centimetres, turn the heat off, and leave it like this until you finish the jam.
[Right after I turn the heat on, and a few minutes before I consider the jam ready, I add about 30 ml, each time, of Amaretto, Schnapps, etc. If you desire to do the same, take it into account.]
After the jam got to the desired consistency, it's time to put it in jars. Careful, because everything is hot. Also, use only a clean cloth to move the jars while not touching the inside with anything other than the jam (we need them to be sterile). After you fill them with jam, screw the lid while pressing its centre down, and put them like this in the warm/hot oven until everything cools off (overnight is fine too).
That was it. I recommend verifying them every few weeks, because it might happen for a jar to not be properly closed, especially if you use older lids. Have fun and enjoy!
CC: @TJ.III
When someone gets upset by memes that are unfair to their favourite pedo, or for whatever reason for that matter, I remember about this:
I'm making soup. Nothing sexy about it, no awesome pictures, but it's a delight in the winter.
I know some mofos exactly like that. 😂
Just a hunch:
The 11th Airborne Division won't be going to Minnesota, that looks more like a distraction. Instead, it will be sent to Greenland. It can get spicy.
Today's random but fresh picture/s, the Austrian Parliament. Also, not good pictures, but it's all I have. 🤷
Bon appétit! 🥐☕
Dayum!
