Joining the caught-something club, I think I’m at the tail end of it. Went to an incredibly crowded place on Saturday. No fever but rather fatigued since Saturday evening. If it’s COVID it’s not showing up on the test. Maybe that’s what happens when I am freshly vaccinated.
this post was submitted on 04 Feb 2024
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I've definitely caught something today, been feeling dizzy, sluggish and nauseous with an awful sinus type headache and a bitter taste in my mouth all day. Made myself eat but I think I'm gonna have a very early night tonight.
Finished reading The Ocean at the End of the World so I can finally return it to the library.
Now I'm gonna reread one of my favourites, Jasper Fforde's Shades of Grey - or as much of it as I can before I fall asleep or throw up from this nausea - before the long awaited sequel Red Side Story drops tomorrow. 14 years!!!! @[email protected] I dunno if you come here much but I'll be keen to know your thoughts when you read it.
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This is the bestest weather don't @ me. No sun, 18-22c, no rain. Bliss.
Great, I jinxed it. Drizzling now.
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And… we have Easter Eggs…
Sometimes I just wonder whether they’re from last year.
Check the date on them. If they say best before march 2024 then you've got last year's
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I'm reading a book on western/latin alphabet calligraphy and it has a page on Carolingian. I've been there, where the monk Alquin of York made this!! I've been to Charlemagne's Scriptorium in Aix le Chapelle.
Imma practice this one , it's kind of exciting to have that personal connection with history, even if it's just being there in the rooms 1200 years later to see where it happened.
Huh. I was just thinking there should be chocolate toothpaste with fluoride, and saw Chemist Warehouse has it. There are a bunch of novelty flavours (some of them half off too) but I couldn't justify the price.
I keep getting cheques in the mail from Medicare addressed to doctors who charged an out of pocket fee. The letter is addressed to me, the cheque isnt if that makes sense. This has only just started, but makes 0 sense that Im getting cheques addressed to the doctor right? Like, it aint my job to deliver shit to the doctor after they charged an out of pocket.
Is this some weird new thing Medicare are doing? I keep throwing them in the bin because its not addressed to me.
Medicare pays by cheque if the doctor provides you credit for the rebate, as a fraud control mechanism.
Medicare only allows electronic payments if the account is fully paid upfront (and then rebate claimed), or bulk billed.
as a fraud control mechanism
So what, I'm expected to go out of my way to deliver it cause medicare cant figure out a better fraud system? Yeah... thats gonna be a no from me.
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Not a scam, actually a relic from the origins of Medicare - Pay Doctor Via Claimant (PDVC). See Medicare asking one million patients to hand-deliver cheques to pay doctors - 2017 article.
Ridiculous that it still exists. If you bin it the specialist/Dr just has to wait 90 days to get directly paid by Medicare
then thats what they have to do. Cozzi livs. I charge a fee for delivery, aint doing that shit for free with diesel prices being what they are.
Well maybe it'll incentivise the practice to get with the times. Although I guess that once they to that it means patients will need to pay in full up front.
I think most practices still using PDVC do so to cater to patients who would struggle to front up the cash for the full amount (even just for the 24 hrs or whatever it takes before they get reimbursed) which is why I've only heard of it being used these days for more expensive treatments with higher Medicare rebate amounts.
If they can wear the 90 day delay in order to support these patients then good on them.
I may have cried a little watching the tribute to Tina Turner at the Grammys. Woo.
She's awesome. A real inspiration. 🤗😘
oooh first habanero for the season:
Also has some corking! normally see that shit on jalapenos. I guess that means the water do be good.
Generally pick the smaller ones when they're ripe so more energy is diverted to the bigger unripe ones.
Which brings us tooooo today's not so rave choon:
TIL I learned that them little stripes on chilies is called corking.
and ripper choon. I am a huge arnie fan 😀
Took little one to the circus on the weekend. It was really awesome but this moment scared the living christ out of me.
nah, that's not a danger moment, that's showmanship.
It's a show and part of the thrill for the audience is the perception of danger, so the performer makes it look scary. Another thing is the audience has to think it's difficult. Now these performers do this all day until it's second nature, but then the audience doesn't see the skill and practice in it. Hence they have to make it look difficult or the audience won't appreciate it.
I'm not entirely sure the skipping rope misstepped was showmanship there. I think he messed up. Music went off and stopped the whole thing.
Maybe you are right, but I didn't get that impression based on the show as a whole.
Yep I agree. All part of the show.
I imagine it shook the performer a bit too
Yeah. But he gave it another go and did it, and then went around blindfolded.
I feel like I should be doing things on the breadmaker today. Naan or pull apart? Either way there will be cheeeeeeeeeeeeeeeeese
I bought a breadmaker on the weekend and have produced 2 poor attempts. They're really crumbly. Not sure what I'm doing wrong. Maybe not enough liquid when it does the kneading.
Maybe the yeast is old or not activating very well for some reason? You can 'bloom' it in warm water with a little sugar first. If it goes all foamy it's working well and can be added. If it doesn't chuck it and buy a new packet.
I hear more liquid is good as well, you want the dough almost a tiny bit sticky and very soft then it should go more smooth and elastic as it kneads.
(I am not a bread expert. Just picked up a few tips when I used to make pizza dough, which is much more forgiving. Troubleshooting the most common stuff should help https://www.bbcgoodfood.com/howto/guide/baking-sos-how-solve-10-common-bread-problems-luis-troyano)
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If the recipe calls for warm water, make sure it's warm (or borderline hot). The yeast activates better in my experience.
I'll give it a go next time.
first question: Religiously following instructions? (You'd be surprised. Cooking is jazz but baking is SCIENCE with all the rigor). Up to and including the required order of ingredients?
What model maker?
Yeah following from the book that came with it. It just doesn't seem like it's enough, like it doesn't bind because it's too dry still.
It's a Breville Bakers Dozen.
hmm breville are usually pretty damned good - got that one myself. Instructions are usually bang on.
what flour are you using?
I got one of those Bread Mix's from Safeway to see how it goes.
https://www.woolworths.com.au/shop/productdetails/252201/laucke-crusty-white-bread-mix
this is the answer. Different flour has different water absorption characteristics. Even the same brand will be different depending on the season of the year and when the wheat was harvested.
Add a tbsp water at a time until it's consistency/smoothness you want.
Most bread is btw 50-70 % hydration, ie, the water to flour ratio. https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration
There must be a german word for the slight feeling of disappointment when your test results come back negative, and it's not that you want something bad wrong with you but you do wish someone could tell you why you are so tired and run down lately...... (other than just being tired and run down ..)
I feel you bro. A normal test result doesn't help much when you know something's up
Can completely relate. I had a full set of bloods etc. done late last year for pretty much this exact reason, and according to the tests everything's just dandy. Feeling like utter garbage seems to just be part of getting old.
Yeah I am not a fan of this old person malarkey