Haha. I might have to move my command/alt/shift/ctrl keys down to the thumb clusters. I mostly like the miryoku layout with them on the home row, but sloppy rolls with A-T or S-T combinations (CMD-T) keep opening new tabs, and I'm getting grumpy. No violence yet. Maybe I can fix that by increasing the time before the hold activates.
MouldyC
joined 1 year ago
Ha! I rarely use them. I also forgot a layer for them until I was reviewing what I had. I also used a minus keycode without the underscore on shift....and editing my keymaps became a bit rough. Yeah, I don't think I'm going to need the duplication, and my right and left thumbs have different resting positions, so I'll probably change things up as I'm finding I only use my right thumb for space and enter.
Haha. I had a stock set of keycaps, which didn't have great options for my layout. I've mostly got the thumb clusters mirrored, with space(the right arrows), enter(enter/heart) and tabs on both sides (and backspace and delete mirrored). Left cluster has ESC, with right cluster having a Function layer switch on hold(the F key). I've got layer switch on hold for several of those thumb keys as well. The vertical thumbkey is not the easiest, which is why I put the tab keys there as I don't use them that often. When I clean my keymaps up I'll share an image. I feel the thumb clusters are larger than ideal for me. The board is setup to allow for Rotary encoders in those vertical thumb positions, and if I can find a suitable low profile knob I may end up swapping for a couple.
Huh. I thought I had linked to a generic recipe. Here's what I used. The herbs are important for its distinct flavour. Also, I tend not to specifically measure my veg or herbs:
Eggplants (roasted, with the flesh scooped out. This I find unique as it's the only place I've ever cooked a veg before pickling.) cauliflower carrots tarragon dill parsley mint savory garlic chili peppers Nigella seeds turmeric 2% salt and ferment about a week or so.
Wow! It has been a long time since I listened to this. Also, don't forget the classic "Coelacanth".
I should reread that. I once had and read the first 2 volumes, but never finished the series. It is time.
I went from Keep to Joplin and eventually to Obsidian.
Hmmm...must have been Flying Nun.
A good friend of mine did a pre-university trip to NZ back in ...1989?...(from Canada) and brought that back on vinyl. Love the song. Was that put out on Tuatara records?
I followed Sandor Katz's approach (start a ginger bug with a cup of water, a tablespoon of sugar, and some grated ginger). It usually takes me a day to get that bubbling away. My recipes are fairly general: ~10-12% sugar solution, with enough roselle (or ginger, or ginger/turmeric, or mint/lemon) to give sufficient flavour. Ginger I usually boil with the water to extract more flavour. Mint and roselle I just steep in the water after bringing it to a boil. I almost always add some lemon, as that always makes it taste better. I rarely measure these amounts (apart from the water & sugar), but tend to go heavy on ginger if I'm using that.
That's another tab key for now.