I keep forgetting about this group. Anyway, just finished this today. I still have a few more changes to make, but I definitely have a good design down.

One thing I hope I can pull off, will be making the lobes bigger on the bag. I may be able to get away with slipping the purl stitches every other row. That might keep the creases from expanding with the lobes...Welp, won't know til I actually try it, heh!

@AFKBRBChocolate@lemmy.world @Whitehorse@feddit.uk

[Another attempt at tagging].

Ok! Ok! Ok! Made the pie by baking the filling inside the shell rather than pre-cooking. (https://forum.lettucecraft.com/t/zucchini-rhubarb-and-blueberry-pie/24450 Where I posted my recipe and a few tidbits of info).

My thoughts, it does work, to an extent. The zucchini has the perfect texture, sort of apple pie like. However, I'd wager, about 5% of the zucchini still retains the squash flavor. As I noted in the update at the link, I think when I try this again, I'll partially cook the filling before hand, and chill it. That may speed up the infusion of the berries and rhubarb into the zucchini.

I'm still a little leery about that. Maybe only partially cooking the zucchini with a little vanilla to dilute the squash flavor would be enough.

It does work. Or it would work. It tastes just fine, rather good. Even the zucchini flavor isn't that bad, but it just needs that extra zing. I think I'll add some ground ginger, too. I know ginger works beautifully with rhubarb (at least it does in my rhubarb sweet bean paste in sweet gorditas). Wait...Hold a sec...Maybe partially boiling the zucchini with ginger instead of vanilla. That'd do it. That's it. That's what I'll do for the next time. I have my changes for Test 2...That I'll attempt sometime next week, I hope.

I had made a spread/mock jam, with rhubarb, blueberries, and zucchini, and it was damn good. So I've been trying to think of a decent method to utilize larger sizes and portions of zucchini to give a pie an apple pie like texture.

I'm guessing I wouldn't want to cook the fruit & zucchini in the pie, and therefore would be best to cook the filling before hand. However, I've never made a pie that way, and am unsure if the zucchini would overcook (translation: become mushy) if I cooked it for a second time.

Note: I know I could look it up. Heck, I could just go to the store and read a can of blueberry filling to get an idea...I just feel it'd be more fun to ask here, 😉

I've been wanting to try this for a while now, and me thinks this is the last time I try it, heh. That was a heck of a lot more work than I thought it was going to be (Tried to use a mixer to help out my broken joints...Nope, that don't work too well, 🤣 ).

Anyway, I was just too sore to think about how I was going to cook all this up, so kind of out of order, missing a few things I wanted to add, and a little overdone in places...Meh! Still tasty.

Things I added to it...

Gnocchi ( Mastering GNOCCHI | How to Make Perfect Potato Gnocchi Pasta, what I used to make the gnocchi).

Zucchini sliced in quarters, and chopped up to about 1/4th inch thick. Onion, garlic, salt, pepper, fresh basil, parsley Rhubarb in place of the lemon, white wine, butter, and grated romano cheese.

My next task will be making an aloo paratha with the left over potatoes made as my herbed potatoes, but that'll have to wait. Pain no likey cleaning right away. So have to wait til the pain subsides. Can't wait, 😆

Since I have studied mesoamerican languages, which includes base 20 numbering systems, I was curious to see what may happen by following the same rules for 7 in decimal.

The following will be written as follows.
7*x : 5

Which implies any number that is divisible by 7 can be found by the following programmable formula (ignoring integer division) (y - y % 10) / 10 + (y % 10) * 5 where y = 7 * x (Erm, just watch this video).

Maya Number : Multiplier
7*x : 6
13*x : 2
17*x : 6

Just what I've seen so far...Am needing sleep, and am older and a lot more decrepit, so have no clue if I'll ever work this out fully and completely in the future, heh. Meh, it was fun while it lasted...Time for sleep...

If anyone else wants to play around with it, I do have a few pari/gp functions written that can be used to work with it.

\\ Maya(x) convert a decimal number x into a Mayan number as a list.
Maya(x) = { V=List();while(x>0,listinsert(V,x%20,1);x=x\20);return(V) }

\\ Maya2Dec(X) convert a Maya number list X to a decimal number.
Maya2Dec(X) = { t=0;for(x=1,length(X),t=t*20+X[x]);return(t) }

g(x,t) = x\20+(x%20)*t;

Edit:

Since this was rather confusing, I'll try a different method to explain this.

A base 20 system, such as the Maya or Nahuatl/Aztecs counted in, the single digits would be 0,1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19, as they counted with both fingers and toes.

Another way to aid in this, in the Tzotzil Maya language, they count based on a person or persons.

20 = jtob
21 = jun scha'vinik (2nd person's one [digit])
22 = chibal scha'vinik (2nd person's two [digits])
39 = balunlajunebal scha'vinik (2nd person's 19 [digits])
40 = cha'vinik ([the whole] 2nd person. Each person has 20 digits, so including the second person is 40 digits all together).

Now, with that, lets look over the 13\x : 2 that I wrote above.

Is the number 6875 divisible by 13? In a base 20, 6875 would be written as 17:3:15, using the colon to differentiate the digits from a base 10 system. Thus, 17 * 20^2 + 3 * 20 + 15 = 6875.

• 17:3 + 2 * 15 = 18:13 (Base 10 ; 343 + 30 = 373)
  • 18 + 2 * 13 = 2:4 (Base 10 ; 18 + 26 = 44)
  • 2 + 2 * 4 = 10 (No! This is not divisible by 13).

Is the number 7527 divisible by 13?

• 18:16 + 2 * 7 = 19:10 (Base 10 ; 376 + 14 = 390)
  • 19 + 2 * 10 = 1:19 (Base 10 ; 19 + 20 = 39. Check, this is divisible by 13).

Hopefully that is better.

Edit 2:

And here is the work in Maya. (Using circles around the + and = signs to make it easier to read. Plus, using very well defined parentheses to differentiate between the line used for the digit spacer and as showing multiplication).

One of my favorite breads.

These cookies were a happy surprise. The plum butter complements the butter beautifully. My recipe for the plum butter cookies

Just started playing around with sunflower leaves, and I'm really liking the flavor they add to stuff, and am looking for other ideas I have not thought of as of yet.

What I have planned to try at some later date.

• Either boiling noodles with a few leaves, or boiling some leaves and concentrating the mix down to add to the noodles during the making.
• Making a tea with fresh peppermint and/or hyssop.
  • Update: Just made a peppermint and sunflower leaf tea...Not too bad. I'd give this about a 6:10 in taste (but then , I do have odd tastes, heh. Plus am getting older so senses have dulled a bit, meh, I'd drink it again).

Hmm! Another thought crossed my mind, I wonder about using some tender shoots (stems) in place of asparagus. Don't have enough growing this year, but the 7 foot tall hybrids I've got growing are producing a large number of offshoots. So if I keep the seeds to plant next year, I could easily have an abundance. Meh, just a thought, and I'm definitely curious enough to try it, heh heh heh.

2nd attempt to create a post...O_o.

(Recipe in the link)

I prefer blueberry and rhubarb over the strawberry, but they were cheap and thought I would like them. Welp, that was a surprise. O_o.

The biggest issue I have with making these is with the fruit. The bean paste has way too much liquid and it makes it difficult to form the gorditas without squeezing the boans out. Luckily, I didn't have too many problems with this batch.

I cook these on my griddle either 300° or 325° for about 7 to 9 minutes per side.

Here is the video I used to devise the creation of these. https://youtu.be/dRGKjQh3wVM

For me personally, the Mayan script is by far the most beautiful scripts on the face of the Earth. How it is writ is just so fascinating. However, unfortunately, I started finding more about it late in life after my mind began slowing down. So, unfortunately, I have not been able to retain a lot of the information. Oh well.

http://www.famsi.org/ This is one site that I frequented a lot in the middle phase. Even tried my hand at learning Yucatec (which is quite different from Tzotzil, which I know the most).

In the early days, http://www2.iath.virginia.edu/med/, this site was the only one I knew of, and had spent a lot of time here.

Later (relatively recently) I began using the books "The New Catalog of Maya Hieroglyphics Vols I & II".

Now, again, I got old (too fast), and the mind wasn't too keen on learning new tricks. So I decided, just for fun, I'd learn to write Tzotzil with the letters. Which, as any who have studied the Maya scripts would know, that wouldn't exactly be a simple task.

The majority of known written words were in Ch'ol and Yucatec. Ch'ol is fairly similar to Tzotzil in many ways, but one thing I have had an issue with, is discerning which characters were used for which prefixes/suffixes in Ch'ol verses Yucatec. Then there are word parts that are not exactly the same as in Yucatec.

Tzotzil ch- is 'ta + x'. Not hard to do in certain circumstances, ta+xi, ta+xa. Simple, easy, can do. However, dealing with ta+x, on the other hand, not so easy. I have not been too fortunate to figure out that one. So what I did, then, is I use the letter for "yax" for the "x" sound.

Another one, is Tzotzil has 's' for the 3rd person, whereas Yucatec uses 'u'. Again, not that difficult, just equate 'u' as 's'. So, I could, in theory (again, just for fun, not to be correct), I could spell a word such as chk'opoj as "ta+yax+[u]+k'o+po+[ho/hi]" (brackets don't necessarily need to be spelled. One of the very fascinating things of the Maya scripts, for me anyway).

And I lost my train of thought.

Just a final summary.

There is a lot that I just don't know, and there is a lot that I will never be able to retain the information for, but I still play around with this idea. I do know I'd have to change some letters' sounds (which is not necessarily un-Mayan). As well as I would have to create new rules (hopefully, fingers crossed, I could find and remember the information for those rules that might be useful and correct enough) in order to make this possible.

Don't know if I'll ever succeed, but no harm in trying, I think, 😅 .

https://imgur.com/a/tq4OaMM Second experiment (Before I realized ta+x = ch).

https://imgur.com/a/npy2Qaw Third experiment.

https://i.imgur.com/Wpvxkqy.jpg "I'm not afraid of not ghosts", "Mu-xixi' ta-ch'ule[lal]" (Characters in the brackets aren't spelled). These, I believe, are pretty decently spelled.

Unfortunately, my mind is not too great, but hopefully someone finds this interesting. 😇

Trying to force my mind to think on something (health issues making brain a wee wonky).

Anyhoo, here's some links to things I've done a long time ago when my mind was more capable.

Some basic grammar.

https://forum.unilang.org/viewtopic.php?t=28886

A Cherokee Phoenix article with literal translations below the translation of each paragraph.

https://forum.unilang.org/viewtopic.php?f=122&t=32262

(And oooooof! Lemmy does that blasted double space for a newline. God I hate that).

Hilvsgi dikahnesdi gvhdi tsalagi. Here's a few words using Cherokee.

gayo, gayotli : A small amount. A little bit. Formed from the word[s], ahyotli, diniyotli (Child, children).

gayo tsalagi tsiwonisgi. I speak a little Cherokee.

Tsalagihas gohlga? Does he understand Cherokee? Gayotligwu. Just a bit.

usdi; tsunsdi : Little, small, baby (human); Little living things, babies.

usdi asgay tsigohti. I see a little man.

usdi tsigohti. I see a little one. I see a baby.

ada, anida : Young animal

anida gitli gatsigohti. I see puppies.

ada ada ada. Wood just said a baby animal. (Trust me when I say I'd have a hell of a time trying to pronounce this, regardless how much I know, but it does crack me up every time I think about it, heh).

Welp, that's a very very small set of words...But meh, I did something, 😄