Blog/January 2023/Jan 20th - Revision history

Ron at 06:06, 27 January 2023

2023-01-27T06:06:14Z

Ron at 08:46, 20 January 2023

2023-01-20T08:46:15Z

Ron: Created page with "{{blog}} {{comment|Jan 20th}} Back to normal-ish. Esther was diagnosed with strep-throat, so she started a regimen of antibiotics. I finished my regimen of antibiotics, and f..."

2023-01-20T06:01:49Z

Created page with "{{blog}} {{comment|Jan 20th}} Back to normal-ish. Esther was diagnosed with strep-throat, so she started a regimen of antibiotics. I finished my regimen of antibiotics, and f..."

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{{blog}} {{comment|Jan 20th}}

Back to normal-ish. Esther was diagnosed with strep-throat, so she started a regimen of antibiotics. I finished my regimen of antibiotics, and feel mostly recovered from the long-cold. Esther’s no longer contagious, so all’s good… what a month!

We met up with Sarah and Yarin this week, finally delivering to them the (many) items Sarah’d ordered while we were in the US. And happy birthday, Yarin!

Among the things I’d got in the US was a bag of “pickling salt”, which is used for making preserved meats. Last week I started, for the first time, a “corned beef”, which takes 5-7 days to complete. This week we ate it, and it was surprisingly good! We’ll definitely be making this again. The only question is: what ''else'' can a kosher consumer do with the pickling salt?

The DNA/genealogical intrigue continues. While in the US, I had sent a sample to [https://www.ancestry.com Ancestry], on the assumption that I would have a much better chance of encountering potential matches I didn’t already know were relatives, since Ancestry has a much bigger clientele than the other services I’ve used. I had no idea just how right I was!

This week the results started rolling in, and Jeremy did his DNA-spelunking best. He ''found the family'' my paternal great-grandfather was from! We don’t yet know ''who'' he was amongst the siblings, but the cordon is getting tighter. As all of us expected, it appears the family is “colorful”. I’ve a few more close-ish relatives than I had before; and were it not for DNA analysis, I wouldn’t ever have known about them.

Of moderate note:
* Why hydrogen [https://www.youtube.com/watch?v=Zklo4Z1SqkE will not save us].
* It was MLK day in the US. Now, [https://www.youtube.com/watch?v=Q5WQnPWx94o about that statue]…
* Rabbi Lau rules that [https://www.jewishpress.com/news/israel/chief-rabbi-lau-lab-grown-meat-is-not-meat/2023/01/19/ lab-grown meat] is not “meat” in terms of ''halakha''. Kosher cheeseburgers, anyone?
* [https://www.schneier.com/blog/archives/2023/01/identifying-people-using-cell-phone-location-data.html Identifying people] using cell-phone location data.

I made [https://8th-dev.com/forum/index.php/topic,2608.0.html another release of 8th] this week, the first of the year. Other than that, I don’t believe I did a lick of paying work.

While in the US, I was given two books: “New World Sourdough” by Bryan Ford, and “Bread” by Paul Hollywood. I think I’m being told I need to bring my dough-foo up a few notches.

The weather this week was warmer than average, though not quite “warm”. It’ll remain mostly the same for the next week.

Back to normal-ish. This ''shabbat'', we’ll have:<br>
homemade ''ḥalla'',
corned-beef-and-cabbage soup,
turkey ''shawarma'',
rice,
roasted vegetables,
various ''salatim'',
veggie cholent,
and date-pecan cake<br>

Until next time,<br>
''shabbat shalom''!

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 ''shabbat shalom''!
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 We met up with Sarah and Yarin this week, finally delivering to them the (many) items Sarah’d ordered while we were in the US. And happy birthday, Yarin!
-Among the things I’d got in the US was a bag of “pickling salt”, which is used for making preserved meats. Last week I started, for the first time, a “corned beef”, which takes 5-7 days to complete. This week we ate it, and it was surprisingly good! We’ll definitely be making this again. The only question is: what ''else'' can a kosher consumer do with the pickling salt?
+Among the things I’d got in the US was a bag of “curing salt”, which is used for making preserved meats. Last week I started, for the first time, a “corned beef”, which takes 5-7 days to complete. This week we ate it, and it was surprisingly good! We’ll definitely be making this again. The only question is: what ''else'' can a kosher consumer do with the curing salt?
 The DNA/genealogical intrigue continues. While in the US, I had sent a sample to [https://www.ancestry.com Ancestry], on the assumption that I would have a much better chance of encountering potential matches I didn’t already know were relatives, since Ancestry has a much bigger clientele than the other services I’ve used. I had no idea just how right I was!