Satsuma @Satsuma@cat.family

@Anke in addition to the cost of supplies, say rather than focus on size, i’d consider how long it took you to make any particular thing. Like, in your case its a hobby so you don’t necessarily need to care about a living wage sure, but if you’re consistently selling your stuff at what would be below the minimum wage for the time it took you to make it then obviously thats too low?

@otto as someone often fighting with american software over having two middle names, my sympathies

@bright_helpings this is still residually exemplified when the phrase “the seven seas” is used to refer to the 7 oceans

@edebill pesto is a great thing to fill ones freezer with in my experience!

@crybaby we move the laundry usually! or sometimes put it in the dryer. we’ve never turned it or run the machines though (linguistically)

@Lady except all the local falafel uses greek pita which doesnt do the pockets

@Lady 🥙

@rowyn hm, odd!

@RussSharek if you have a functional oven, cut it in half, scoop out the seeds (optional but recommended: make baked pumpkin seeds with the seeds) and then bake one or both halves cut side down on a cookie sheet for an hourish. until you pressing on the skin on the outside depresses easily

gently scoop out all your baked pumpkin flesh from the peel and mash it up. now you have the stuff to make many delicious treats which call for canned pumpkin/pumpkin puree like pumpkin quickbread or scones or nan gua bing! pumpkin puree also freezes excellently, so you don’t have to use up a whole giant pumpkins worth of pumpkin all at once