chromedome

There are probably better places for this post, but I do find it bitterly funny.

From a bakery in Taiwan, according to the alt-text on the original post. Check out that six-pack!

We had a nor'easter hit us late this past week, and brought a little taste of Real Winter (TM) with it. Temperatures around us hit -16 to -18C, with wind chill (the "feels like") dipping into the -20s (for Americans, the former translates to "almost 0 F," and the latter "0 and below"). So that was a good test for our newly -revamped and -insulated quail shed. I filled some seams around the door frames with expanding foam, put a draft blocker along the top of the doors where there was a relatively wide gap, and some weather stripping along the edges of the doors where they met each other and the door frame. With a local ambient temperature of -14C according to the thermometer on our deck, the temperature inside our quail cage was just -1 at the level of the top row of cages. Upon further investigation, there was about a 4-5 degree gradient from the top row of cages to the bottom, so I'll probably look around for a little USB fan or something similarly low-powered to push the air around and mitigate that. Overall, though, I'll call it a success. Only a couple of waterers on the lower tier froze up, and that was easily fixed by dunking them into a bucket of warm tap water for a few moments. That thaws them enough to twist off the base and knock out the ice, and then I refill them with warm water. The plan going forward is to have a gravity-fed watering system with an insulated bucket, and siphon hoses running to actual clip-on waterers on the front of the cages, which would be protected by the kind of heating wire used to keep plumbing from freezing in cold climates. We have all the fixin's at present except the hose, because the tees that go between the hose and the waterer require a size of flexible tubing that we can't buy locally. Grr. So yeah, it's on order and hopefully will get here in time to be of some use during the winter. The bucket will have an aquarium heater in it, and despite the insulation will probably lend a little bit of heat to the interior. At present the only source of BTUs is the quails' own body heat, and the LED panels we use to provide supplemental lighting. Those don't throw a lot of heat, by design, so it's mostly the quail themselves.

There are many mushrooms that are safe, in that a) they're easy to identify, and b) there are no toxic lookalikes, at least where a given forager may live (the list varies on that basis, of course). A great many fail on one or another of those tests, and there's a whole tranche of 'em, like some of the false morels (Gyromitra esculenta) or the highly recognizable, fairy-tale toadstool Amanita muscaria (red/orange/yellow cap with white spots, and often a gnome living underneath), which can be eaten if prepared correctly, but it's tedious and most people won't bother. Either way, those are not novice-friendly mushrooms (a friend joked that with A. muscaria, "If it's prepared one way, it makes you see God. Done another way, it introduces you in person"). * Then there are the ones that are absolutely, positively, in the experts-only category. The classic example is Leucoagaricus leucothites. It's an appealing, pure-white mushroom that pops up on lawns, and it's considered to be a very good edible. But few people pick and enjoy them, because... they're a near-ringer for Amanita virosa, the ominously/accurately-named Destroying Angel. You wanna be really, really sure you understand the distinction before you try one, and even confident foragers aren't often willing to take the risk (I sure as hell wouldn't). To answer your question directly, I think a lot of it can be chalked up to overconfidence. Since the pandemic, foraging has been a hot trend, and some people feel pretty comfortable with harvesting wild mushrooms after buying a book, watching a few YouTube/TikTok videos, perhaps going on a supervised foray or two, or (worst of all) relying on a dodgy app or Google Lens. To be clear, nobody with any sense should eat a mushroom based solely on an app or an online search. You could sum it up, I suppose, as "Dunning-Kruger Effect meets The Darwin Awards." * To forestall anyone's "well, actually...," that's an exaggeration. A. muscaria won't normally kill you, but it'll sure make you wish you were dead for a few days.

I saw this article on CBC a few days ago, talking about how a lot of people get into homesteading (to whatever degree, and by whoever's definition) without really understanding what they're signing up for. It's definitely true that this kind of lifestyle provides endless "learning opportunities." This morning, for example, I learned that if I wipe a smear of quail droppings from my hand to my clothing, it's best not to do so on the part of my winter coat's sleeve where I will unthinkingly wipe my dribbling nose a few minutes later. Overall, looking at articles and videos about homesteading (and I believe I've mentioned, upthread, that I find this a rather grandiose term for 2 acres with a garden and a few critters), I find that the whole question of feces is remarkably understated, on the whole. I spend a whole lot of time cleaning out rabbit pens, shoveling out the bedding and droppings from their enclosure, shoveling the chicken run, rinsing the muck from our fresh eggs, and scraping the cleanout trays from the quail into my wheelbarrow. Some days it does indeed feel like a lot. Not that I'm complaining, you understand, we had chickens, an occasional pig and even a couple of rabbits when I was a kid. I had no illusions. But it does seem conspicuously under-represented in "influencer" videos, given its prevalence when you have livestock, even small livestock. (I haven't touched on litterboxes and puppy pads, because pets are a whole other thing, but those figure into the equation as well.)

I wondered about that too, so you've prevented me going down a government-site rabbit hole when I'm supposed to be starting work. So thank you!

Not only that, but you have a (ahem) French Connection.

Did not know about the reset switch, so that's useful knowledge. I guess maybe GF and I are outliers? She got her Keurig before we were a couple, when she worked at Sears, so it dates from.. I dunno, 2012 or 2013?... and is still working fine. We use the refillable K-cups, partly because of frugality and partly because (in my case) I maintain that the factory-made K-cups (8-10g) don't hold enough coffee to make an adequate cup, even at the smallest 6oz setting. With the refillables I can use 15-18g, which is rather more adequate. I still have/use my Aeropress and French press, but I have to reset the grinder to use the French press, and both of 'em take more time in the morning than I'm willing to invest (with you on that one, Yvette), and... now that I'm stuck with decaf (medical reasons) it just doesn't seem to matter so much anymore.

Broccoli florets being recalled for salmonella, Ontario and points east. Also, more pistachios. What're the odds? https://recalls-rappels.canada.ca/en/alert-recall/certain-your-fresh-market-brand-broccoli-florets-recalled-due-salmonella https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

Just when you thought it was safe to eat pistachios again... (kidding. Nobody thinks that.) https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

...and Boomberg has noticed. (Gift link, hence the length) https://www.bloomberg.com/news/articles/2025-11-25/ai-slop-recipes-are-taking-over-the-internet-and-thanksgiving-dinner?accessToken=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJzb3VyY2UiOiJTdWJzY3JpYmVyR2lmdGVkQXJ0aWNsZSIsImlhdCI6MTc2NDA4MzUxMCwiZXhwIjoxNzY0Njg4MzEwLCJhcnRpY2xlSWQiOiJUNkFGNzVLR1pBSlowMCIsImJjb25uZWN0SWQiOiJFNzAxNENGQzIzNTI0MzU0QTVENUY2QkREMDAxOEU3NiJ9.zVeH6d7ceqUngdCBCfynlfmG4wiYTU-Dv8BjiwikQsU&leadSource=uverify wall

Annnnd, senna leaf herbal tea. https://recalls-rappels.canada.ca/en/alert-recall/celebration-herbals-brand-senna-leaf-herbal-tea-recalled-due-salmonella

One pistachios, one not. https://recalls-rappels.canada.ca/en/alert-recall/aoun-brand-tahineh-recalled-due-salmonella-2 https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

When I was a kid, I can remember a brand of yellow mustard (don't remember which one) coming in a glass jar which, once it was emptied, became a drinking glass. My grandmother had a full set of them.

Oh, and one more, just to add a touch of romance:

I don't know how many here (if any) are on Bluesky, but author Claire Willett solicited readers' best/funniest stories of Thanksgiving meals gone wrong. The whole thing is worth a read, if you're on the platform (here's the link: https://bsky.app/profile/clairewillett.bsky.social/post/3m6fypqlkes2p), but I've picked a couple of fun examples to give you all the idea. Some are just basic mistakes: Others have that "family stories that live forever" energy: ...and some are especially inspired examples of Cookery Gone Wrong (MRK, for those who don't know, is a popular/successful science fiction writer). And finally, a moment that somehow turns The Dish We All Dread into something surprising and uplifting:

https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

Finally, a change of pace: drinkable Yoplait yogurt is being recalled for foreign matter (pieces of plastic). https://recalls-rappels.canada.ca/en/alert-recall/yoplait-brand-yop-drinkable-yogurt-recalled-due-pieces-plastic

Yup, this! I think there's probably a liability issue at play in some jurisdictions, too. But clearly that's not the case where you live, and I'm absolutely 100% behind anyone feeding people who need feeding.

The company involved in this one has been in denial mode, arguing that botulism just isn't a credible issue with infant formula*, and that it must be post-manufacturing contamination that has caused the problem. That is no longer the case. https://arstechnica.com/health/2025/11/from-defiant-to-contrite-formula-maker-confirms-bacteria-amid-botulism-outbreak/ *(Yeah, and the Titanic was unsinkable...)

They split the difference, here, when it comes to farmer's market vendors. Food doesn't have to be prepared in a commercial kitchen, but you do need to successfully pass a recognized food safety training course.