mathnerd
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Posts posted by mathnerd
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1 hour ago, Midwest Momma said:
Saccharomyces boulardii. There are other brands available than the one mentioned above. I bought three other brands that worked wonderfully, and they were significantly less expensive. Search Amazon (or whatever site you like) for Saccharomyces boulardii.
I agree. Every time my son has been on antibiotics, this is the one I use (it is a probiotic yeast which is not affected by antibacterial medicines)
https://www.vitacost.com/jarrow-formulas-saccharomyces-boulardii-plus-mos
This is also available through amazon and from other brands as well.
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Another “responsible gun owner” - man shot and killed his neighbor in neighbor’s driveway. This is an epidemic now:
https://abcnews.go.com/US/illinois-man-leaf-blower-shot-killed-neighbor-driveway/story?id=98914523
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They are very aggressive when they feel threatened. You might want to call your county's animal control organization about them because they are not native to your area and might have a hard time surviving for any length of time in the wild and might need to be rescued. There is one peacock in a very small children's zoo in my county whose enclosure had a sign that said that it was dumped by someone and was rescued and bought to the shelter/zoo.
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I went to a Comic Con once without knowing that I was going to one: i was staying in a hotel and walked into the area where it was being held inadvertently and lingered to see what all the fuss was about. There were a ton of people wearing normal clothes (no cosplays), so you will be fine if you are not wearing costumes or participating. My son ended up buying some merchandise and collecting some stickers and we left.
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more senseless gun violence of the same sort:
6 year old girl shot at because her basketball rolled into a neighbor's yard:
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This just came in on my news feed: A young woman was looking for a friend's house, got lost, turned into a wrong driveway and the guy shot her to death. Apparently, the group with her drove a long distance to find a cell phone signal after the shooting. What a fear-filled world some of these shooters live in ... (without going into politics I cannot elaborate 😞 )
https://wnyt.com/top-stories/news-conference-planned-in-deadly-washington-county-shooting/
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58 minutes ago, WildflowerMom said:
It looks like spring veggies is poised to win
I voted for spring veggies because I don't usually pay much attention and have not thought about which ones are categorized as "Spring veggies" as I just pick whatever I like at the grocery store most of the time. I would like to learn to use seasonal produce.
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100% masking using good quality masks in indoor spaces (and outdoors when in proximity to others). I live in an area where there are large groups of population who mask in malls, grocery stores etc. I would guess that on my trip to the grocery store last night, 25% of people were masked. I haven't had Covid so far that I know of.
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1 hour ago, Spy Car said:
I may not even cook dinner tonight. Taco truck? maybe.
Bill
I don't drink alcohol, so I opened up a bottle of fermented pomegranate-ginger-lemonade that I made from my ginger bug. It had built up a lot of pressure even inside the fridge and almost exploded and made a huge mess, but what I managed to save tasted delicious and fizzy! This is the first time in 2 years that this ginger bug actually performed above my expectations and usually it is rather weak and anaemic. My DS says that it was more interesting to watch the explosion than a science experiment.
So, did you order tacos from the taco truck or did you get something else?
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11 hours ago, Arcadia said:
Live class once a week and the teacher is very responsive to students emailing her for help or clarifications. DS18 wanted a classroom environment and was not ready for dual enrollment in 9th grade so SPCS was the best option at that time.
I am searching for the schedule of the summer classes (math) on the stanford pre-college website and cannot find any indicator of how many live sessions are included per course every week. Can you please point me to where I can find more details regarding live sessions and timings? Thanks! (also any tips on advanced math classes offered locally? Post-calc level)
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I made these 2 recipes recently for my son to take to his sport practices:
https://choosingchia.com/5-ingredient-chocolate-energy-balls/
https://minibatchbaker.com/tahini-coconut-protein-energy-balls/#recipe (I made this using the oat flour option mentioned in the recipe)
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13 hours ago, AngelaGT said:
My last batch of "greens" was made last summer. I do not recall if the warning sticker was on it. I do try to purchase what I think is the highest quality, within financial reason, that I am able to purchase. I am open to suggestions of other products.
My vanilla recipe is gleaned from perusing other recipes and then tweaking and modifying according to what I have on hand, what my body needs and doesn't need, time, energy, and finances (95% of my creating in my kitchen is intuitive and instinctual). I have 2 amber bottles-8oz each that I had 5or 6 split Madagascar vanilla beans (ordered from Etsy) and vodka. Those bottles sat for 1 year in the back of a cupboard. I now use them interchangeably in recipes. When they are 1/4 to 1/3 empty I add more vodka. Every year I add 5 or 6 more split vanilla beans and repeat the process. My thought is when it is the last year that I am able to stuff any more vanilla beans into the jars, then I will start a fresh batch. So far so good:)
Thank you for the detailed recipe!
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3 hours ago, AngelaGT said:
Most are ordered from Amazon. Many of the greens, seaweeds, and mushrooms are the Microingredients brand. Source Organic premium pea protein and Nutivia Hemp seed protein. Most of my herbal powders are adaptogens and are from Mountain Rose Herbs. I also have no problem adding a little of this or that if I come across something that I think my body and family's bodies might appreciate.
My coconut milk is literally 1/3 qt jar full of organic unsweetened coconut chips or shreds with a dash of homemade vanilla and a pinch of Redmonds real salt and hot filter water left to soak for for a few hours (coconut softens-though not necessary) and then blended in my high powered blender and stored back into the qt jars and refrigerated for a few days. The solids will rise to the top when cold, but I tend to use my coconut milk in smoothies and recipes, rarely do I just drink it.
Both may not be as "good" as purchased products, but they work extremely well for me, save money, and I know what and how much is in the products.I get very tired of purchased products having a limited amount of the active main ingredient.
Do the Microingredients brand of powders have the California Prop 45 warning stickers on the back? I buy many powders and add them to smoothies and have recently gotten the sticker on most of my orders whereas they were not on the older bags (I buy both online and in local stores) and am looking for a brand without those warnings on them.
Also, please share your homemade vanilla recipe! Thank you!
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1 hour ago, visitor said:
What did you do before Zumdahl Chemistry? Was this the only Chemistry curriculum you used with your kid(s)
In middle school, I used Hewitt’s Conceptual Physical Science book for physics, this book has a lot of chapters on chemistry explaining several advanced concepts in an easy and fun way. I used those chapters as a light intro to chemistry.
We did Zumdahl Chemistry after that (I used Raymond Chang’s book as an extra source of practice problems and I bought a used copy of Ebbing, Gammon General Chemistry but did not need it as the other 2 books were sufficient).
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7 hours ago, Malam said:
AoPS Intro to Algebra covers logarithms, so you should be fine for World of Chemistry and probably Chemistry as well
Agree! And I was only referring to Zumdahl “Chemistry” text. (No experience with the World of… book.)
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You might want to edit your post and remove all those blank lines.
We used Zumdhal recently for chemistry with my son. I remember that there were a lot of exponents, logarithms, roots, solving system of equations and ln (natural logs) strewn around the chapters. Your student might require familiarity with those concepts and be able to solve problems using them comfortably in order to be successful. But, these concepts are not difficult and you can do a quick review if needed. (can also use calculators as AP Chem allows it).
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6 hours ago, Arcadia said:
@mathnerd after last year’s rejections, DS18 has two acceptances so far.
San Jose State University - applied math (transfer)
University of California, Riverside - computer science (transfer)
ETA: we are waiting on 9 more so no idea where he would go.
Huge Congratulations 🎊🎉🎈 Well done! He will be a graduate very soon!
I have my fingers crossed 🤞🏼 for you guys that more good news comes his way!!
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8 hours ago, kokotg said:
I sweetened my smoothie/protein shake thing with stevia just now. It tastes terrible. to be fair, I think I used too much stevia. Also it expired in 2020. It maybe wasn't a fair trial for the stevia.
Try adding a couple of dates to your smoothie. I find even one mejdool date is sufficiently sweet for my smoothie.
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I buy small quantities (1 lb at a time) and use it in my sourdough bread recipes. But I also use wheat flour in these recipes and I am not sure if you have restrictions to eating gluten.
Another recipe that I like uses 1 cup of quinoa flakes and 1 cup of rolled oats soaked overnight with a small bit of acidic medium (1 tsp of lemon juice or whey) and cooked with almond or soy milk for breakfast. I add craisins and walnuts and fresh blueberries as toppings.
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I have taken up sourdough baking using KA or Bob's Red Mill organic flours due to the severe intolerance to store bought bread that I developed. I never paid attention to what ingredient in it caused me issues, always assuming that it was the yeast, but it could have been the Potassium Bromate.
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It seems fine that you avoid talking about it altogether because she does not want to know the details and you don't have to volunteer this information. If it comes up later through your kids, you can give her an explanation at that time and then tell her that you did not want to involve her in it and so did not mention it specifically. In my opinion, it is OK to not share something with your close family members and it does not mean that you are no longer close if you stopped talking about these things. But, I am also a very private person who does not like the freak-outs my family tends to have on a regular basis and hence will not share things of this nature with them.
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28 minutes ago, BandH said:
I thought shingles hurt?
These itch like crazy but they don't hurt. Except one that turned into cellulitis because I itched it too much.The shingles hives that I had just itched a lot (and were very red) when they were smaller and the pain got intense only when it spread to a larger area. That being said, you could just be having a response to stress and not shingles.
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What I thought was stress related hives which appeared and disappeared over many months along my waistline eventually became spread over a larger area and I got it checked by my doctor and she said that it was shingles triggered by stress (I was living through something very very stressful at that time) and she said that sometimes it manifests as small clusters and vanish and then show up in larger clusters later. For shingles, there is an antiviral available, so please get it checked out to make sure that it is not shingles.
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I make kombucha from a SCOBY that I grew from a small piece of SCOBY "mother" floating in a bottle of store bought Raw Kombucha (GT Synergy brand). I had read many blogs on how to do it and decided to give it a shot and the tiny piece grew into a full sized SCOBY in about 2 weeks. If anyone is up for a food experiment, this would be an easy project to do!
https://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596
https://brodandtaylor.com/blogs/recipes/kombucha-scoby
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Proofing yeast or sourdough in Instant Pot?
in The Chat Board
Posted · Edited by mathnerd
I do this all the time in my instant pot. I set it on Low/yoghurt setting to proof dough and for my levain. I don’t need to set it for too long: I just set it for 2-3 hours and the microbes are off to a good start in that time.
ETA: there are newer and fancier IP’s that allow temperature settings. I have the basic Duo model: I have 2 IP’s, one for cooking and another for proofing dough and yoghurt.