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Cake day: August 2nd, 2023

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  • Nope. The idea in no till is just adding stuff to the top and letting worms and roots handle the tilling.

    I’ve had good luck just dumping a foot or two of finished compost on the ground and growing in it.

    Another solid no-till approach is sheet mulching. You put down a layer of cardboard (to kill weeds), then layers of carbon and nitrogen like straw and kitchen scraps. Wait a few months, then plant. So you could do that in the late summer or fall to prepare a site for spring planting.

    A lot of these things depend on location, though. Something that works great in Pennsylvania might not work as well in Utah.


  • Pipoca@lemmy.worldtointernet funeral@lemmy.worldGo No Further
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    10 months ago

    Merriam Webster is a descriptive dictionary. They don’t tell you how words “should” be used, they say how words are used.

    Using literally as an intensifier goes back literal centuries. The earliest written citation we’ve found of that usage goes back to 1769. It can be found everywhere from Dickens to Brontë.

    It’s also hardly the first word to go on a similar path towards becoming an intensifier. Very originally meant “genuine”, really meant “in fact”, absolutely meant “completely”, etc.

    But who complains about sentences like “I was really bored to death”, or “I was absolutely rooted to the ground”? Does saying “it’s very cold” just mean “it is a genuine fact that it is cold”?

    Literally still means what it means. You can’t use literally to mean “yellow”, for example. People aren’t generally confused when they come across the word.









  • Pipoca@lemmy.worldtoMicroblog Memes@lemmy.worldBritish food
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    11 months ago

    American cheese is one specific cheese made in America. It’s essentially cheese made into a cheese sauce, then chilled back into a block. There’s a number of quality levels of it based on how much they skimp on the cheese. And when eaten melted, it’s actually pretty decent, if mild.

    Most grocery stores in the US have two cheese sections. There’s the cheap shredded/sliced cheeses, and then there’s a separate section with the fancier cheeses, both foreign and domestic.

    Cheese in the US is weird. We make both Velveeta and Humboldt fog. An American cheese won the World Cheese Awards a few years ago, but most of the cheese eaten in America is cheap, mild, mass produced, pre-sliced/shredded semisoft cheese. Most of it isn’t “american cheese”, though.