this thread is a lot to scroll though just to get to the next post on the timeline. what's this about and how many more are you planning on quote posting?

Very interesting. Maybe we need to develop a better personal note app for you :)

This happens in many clients. Coracle is also like that.

But I am curious. Why are you quote posting the past all the time?

It doesn't look like a good experience even if the client only shows the next 2. Do people keep clicking to open the quoted post.. like 34 times? That doesn't sound good.

this is what I see😂😂😂

#m=image%2Fjpeg&dim=672x1496&blurhash=%5B02%241%7ERj00WB%7EWRj1Hay%5ElRjK1s%3AeWM%7B.7t7%5E%2BNGNZt7-BNGpIt7%7ECRj9%5Dt7-VRjXnt7.8RjVsof&x=4b08f80d43c11b34227068c4dab809bd8083c6d130aefabe65bfa096ab35329c

Yeah, my coworker who's been cooking for longer than I've been alive clued me in on that trick. Since then I've been really able to dial in the heat of the mustard I'm making. It's pretty cool.

## Chef's notes

This is a base recipe. You can and should modify it to your tastes.

For a honey mustard, add a couple tablespoons of honey.

You can affect the taste by changing the vinegar around, like a white or sherry vinegar. You can use beer instead of vinegar. Also chop up some fresh herbs like tarragon and chuck it in. You can also play with the water and vinegar ratio for less of a bite (or more).

If you want a more yellow mustard, chuck in some turmeric and sugar.

Play with the heat of the mustard by changing the seeds and the heat of the liquid you start with. Black mustard being the hottest. Starting with a cold liquid will make for a hotter mustard instead of a warm liquid. (IE white mustard seeds in a warm liquid will make for a mellow mustard vs black seeds in a cold liquid)

## Details

- ⏲️ Prep time: 10ish min.

- 🍳 Cook time: 48 hours

- 🍽️ Servings: About a 3/4 full 8oz jar

## Ingredients

- 2 tablespoons of brown or black whole mustard seeds

- 1/4 cup ground mustard powder

- 3/4 teaspoon salt

- 1/4 cup water

- 4 teaspoons apple cider vinegar

## Directions

1. Grind seeds in a spice grinder or in a mortar and pestle tell the seeds are at the desired consistency.

2. Mix the dry stuff together. (seeds, salt and powder)

3. Mix the wets in.

4. Cover and let sit for 2 days. (I use a jar) Wait time is important here. It will look soupy at first and thicken up as the seeds absorb the liquid. The time also allows the mustard to mellow. Fresh made mustard is harsh and bitter tasting so give it time.

Sheep gorging on a fresh bale of hay.

The sheep are all together again after being separated into thier breeding groups for a few weeks. Now they will work at abusing this area of poor pasture together until they start rotationally grazing again in April. I tried to get the pasture beat back into shape last winter too but it needed a second winter to finish the job. Rush grass is hard to deal with passively but I think this low time preference approach will eventually take care of it.

I took a break from posting the goings on around the homestead to focus more on the holiday season and family. It's amazing how much background mental energy goes into sharing the homestead lifestyle through Nostr on a daily basis. I've got some catching up to do but for now, I'll start the year off with sheep updates.

#permaculture #permies #homesteading #sheep #pasturemanagement #smallslowsolutions #meshtadel #selfsovereignty