Canopyflyer @ Canopyflyer @lemmy.world

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2 yr. ago

I have several direct antecedents that lived over 100. The last was my paternal grandmother, who died in 2004 at the age of 103. She was born in 1901 and outlived 3 of her 6 children (one child was stillborn). Her last child, my Dad, died just this past February at the age of 88. He was the youngest.

I live in Wisconsin and have a co-worker that lives in the general Tallahassee area. She sent me some photos of her making snow angels. She has a LOT more snow on the ground than we do.

It's rather disturbing.

Former skydiver.

Performed a lot of Demonstration jumps into everything from airports, race tracks, professional sports stadiums, high school sports stadiums, golf courses, and a few other places that required skill and knowledge to land in safely.

Also, spent a lot of time teaching canopy skills to up and coming jumpers.

I KNEW IT!

I'M A LESBIAN!!!!!

I've known my whole life and it's a relief to FINALLY to be able to come out officially.

THANK YOU PRESIDENT RUMP!

54m here for reference.

Best long term romantic relationship: We will be celebrating 20 years married this year. Two kids and we're well on our way to spending our dotage together.

Best Friend: We've been friends for 5 years. Have literally played hundreds of hours of D&D and other role playing games, along with a group of fellow fathers and mothers that all like family. We got to play D&D in Lake Geneva, WI at the very birthplace of Game Cons this past year. That was pretty great.

Familial (specifically, blood relations): Terrible. My parents are dead and I would be estranged from them now if they were still alive. Estranged from both my older brothers. I have no plans to reconcile with them. They made their choices and it did not involve their younger brother. I have a FB connection to ONE of my many many first cousins.

Asparagus, Broccoli, and broccolini... although to be fair, I didn't discover broccolini until about 20 years ago, when I was in my mid-30's.

Also, I found out it wasn't the veggie that I disliked, but the way it was prepared. My family boiled (ok Blanched) all vegetables when I was growing up. That's about the worst way possible to cook most veggies, especially the three I mention above.

Here is what I do to prepare them:

Asparagus: Heat oven to 350F. Trim woody ends and place them in a single layer in an oven proof dish. Salt and pepper to taste. Drizzle with olive oil. Finally top with Parmesan Reggiano. Roast in the oven for 25 minutes or when cheese is browned.

Broccoli (florets only) and broccolini (trim woody end, but leave as much of the stem as possible: Heat oven to 350F. Place veggie in a single layer in an oven proof dish. Salt and pepper to taste. Drizzle with olive oil. You can top these two with Parmesan, but I usually do not. Roast until slightly charred about 25 minutes.

I will never blanch a veggie ever again, except for green beans. There are times when you're serving a spicy dish, or something with a sauce and just need something plain to go along with it. Case in point, for my General Tso's Chicken, I serve it with blanched green beans. Otherwise, I sautee them with salt pepper and red pepper flacks and a bit of high temp oil.

Commoner Adventurer: All stats are 10. You start the campaign at level 0, no class. Throughout the campaign, the characters attain a class based on their actions.

Wrong class for the race: Halfling Barbarians, Half-Orc Wizard, etc. This can be a lot of fun, as instead of having an optimized character that can deal a lot of damage, you have to think through things and come up with strategies. I personally have always liked playing characters that are small that have to use their wits to survive in combat. Oh, I like playing a tank once in a while. Currently, I'm in two different sessions. In one, I'm playing a Dragonborn Cleric that has served as the melee support for the party's paladin. The other session I'm playing a halfling rogue Soul Knife that rides the barbarian into battle. I have a lot more fun with the Rogue.

Doing a Horny Gorilla skydive with 5 friends.

Representative photo of a Horny Gorilla not a photo of me or my friends:

We get into the formation, actually get stable and the next thing we all see is a one jumpers deployment bag, with their main parachute in it, come out from his back. Goes above the formation, then the deployment bag comes down into the middle of the formation.. goes back up.. comes back down. Lines are streaming all around and it's turning into a really dangerous situation. Getting tied up in the lines, while in free fall has a great chance of being fatal.

But it was just a surreal moment for all of us, seeing this deployment bag dancing around in the middle of the Horny Gorilla.

The person next to the jumper with the deployment bag out, reaches down and pulls the affected jumper's Pilot Chute, which is what actually deploys the main, and tosses it into the air stream. The affected jumper went flying out of the formation as his main parachute deployed. The rest of us break and track hard.

The guy actually landed his main parachute! He did not end up cutting away and pulling his reserve. The way that deployment bag just danced in an out of the middle of the formation was just unreal and we all just stared at it for what seemed an eternity.

25 years on and we all still talk about it.

Heinlein has entered the chat.

He was a hedonistic bastard, that's for sure.

Acquire all Investiture.

The powers of a dead god.

Ka'Dargo in "Farscape Peacekeeper War". They were on their way for Moya to pick them up. The worst of the fighting was over and BAM.

At least he went out as a warrior.

The concept behind Cloud Atlas made for a much better movie than book, IMHO.

Having the same actor play the same part in each time made following the plot easier, at least for me. The book was a bit of a slog at times and following each characterization was confusing.

Plus some of the casting in the movie was really good. Jim Brodbent in particular, I thought, delivered a spectacularly good performance.

Spaghetti is not my favorite either, but if the pasta you're using is not holding onto the sauce, then try a "bronze die cut" brand.

The brand I use and have had good luck with is Delallo.

But I completely agree with you, pasta that has a smooth exterior is useless. Since the whole point of it is to be a vehicle for the sauce.

Level 1: Can put something edible on the table, but lacks experience or does not practice enough. People may or may not want to eat it.

Example: Cooks ribs at high heat with a cheap jarred sauce.

Level 2: Capable of putting edible food on the table consistently, but still not a lot of experience.

Example: Has learned that reducing the heat on the ribs makes them come out slightly better, but still not smoking them and still using a cheap jarred sauce.

Level 3. First level of competency. Cooks often enough to have the experience to put decent food on the table, still uses some jarred sauces, higher quality ones, and the like, but starting to make their own too.

Example: Cooks ribs low and slow, but may not quite yet know what the 3,2,1 method is, but realizes that some wood chips along with temperature control makes for a better product.

Level 4: Competent cook. Cooks many times a week has a broad experience with a variety of cooking techniques. Mostly makes their own; spice mixes, sauces, gravies and the like.

Example: Not only is capable of using the 3,2,1 method for ribs, but knows that is not the only method. Is quite capable of making either fall off the bone ribs or competition worthy ribs with a delightful chew. Able to control not only temperature, but the amount of smoke on the meat.

Level 5: Professional cook, maybe even a chef. Quite capable of putting food on a table that people would pay a lot of money for.

Example: Quite capable of producing competition winning ribs using their own spice mix, sauce, and cooking method.

The polymerized coating on cast iron is stripped almost immediately with anything acidic. It's basic chemistry.

Put some fat in the pan... You mean exactly what I do with my stainless steel?

Also cooking the way you describe builds up carbon, which is carcinogenic.

What needs to die is the emotional attachment people have to a technology that has its place, just not for every day cooking.

My grill Pan and Dutch ovens are cast iron. But they are Enameled making them a lot more useful. ,

I have a carbon steel wok and even have a wok grate for my stove. While I do some Chinese cooking, I've found that on an American stove it doesn't really have any advantages.

I'm sure if I cooked more Chinese cuisine it would be a different story.

Cooking has been a hobby of mine for decades now. I have gone through a lot of phases in cooking, especially early on.

I have used cast iron, carbon steel, stainless steel, and a dubious flirtation with all aluminum.

16 years on now and this is what I reach for 100% of the time:

Skillet/sautee: cladded stainless. Both standard side and high sided.

Dutch Oven: Enameled cast iron.

Pots Pans: Cladded stainless steel. For smaller 1qt to 2qt I like All Clads D5 for its heat retention. Larger than that I like the D3 for its lighter weight

Grill Pan: cast iron. Hate the excessive weight though

Non-stick: Ceramic coated aluminum. What ever Americas Test Kitchen recommends that year. I consider these disposable items. I stopped using TEFLON a long time ago.

I used cast iron skillets for several years. I found them to be finicky. Heat retention was stupidly high and that's not always a good thing. Excessively heavy and god forbid you attempt any sort of tomato based sauce or anything acidic for that matter. Circumstances forced me to use stainless steel and I just found it matches my needs in a kitchen much better than cast iron. It gets used, it gets cleaned and I put it away. No having to have the vaginal juices of a thousand virgins on hand to make sure it doesn't destroy the next egg I try to cook.

I consider cast iron skillets like safety razors. They had their day, but continue on because of a dedicated set of die hard users. Nothing wrong with that, just not my thing.

The above goes for carbon steel as well, although it usually isn't nearly as heavy.

The last time I spoke with my Paternal Grandmother was her 103rd birthday. She died about 2 months later.

She had completely lost her short term memory, but was otherwise still cognizant and her long term memory was perfectly intact. She was born in 1901 and died in 2004, so she saw a LOT of history. Three of her sons fought in World War 2 and one did not come back. She saw aviation go from sticks and canvas biplanes to jets.

So that is what I asked her about. Things that happened in her life in the distant past and if her mind started following a string of memories, I shut up and just listened. There are things I know about my family that I doubt my Dad, who died this past February, even knew.

Same here... I've screwed up trying to make an omelet so many times, I just gave up and started calling it "Dirty Scrambled Eggs."

My oldest is on a Synchronized Figure Skating team and two seasons ago a girl from Italy joined the team. She was a great. Awesome skater and added so much to the team. They actually made it to Nationals that year.

My funniest memory of her, was driving the car pool to a team practice. Just as we're about to get up on the highway, a very large firetruck came into the intersection. Honestly, it was the largest firetruck I had ever seen.

Her reaction was hysterical...

"OH MY such a big truck. So American!"

Thought she had summed up nicely, America's insane infatuation around overly large vehicles.

We were all very sad to see her go back to Italy.