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A whole month? That's pretty slow for a moth to fly away. Usually they are gone in a matter of minutes. ;-)

Yes, it is a moth - probably Oecophora bractella.

Comparison pictures one, two

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Original Poster1 point · 1 month ago

Lol I hate it when I miss a typo! Thanks!

Comment deleted3 months ago
2 points · 3 months ago

You should get one made by a dentist. The athletic guards like you tried can really mess up your jaw even worse, because they can’t be adjusted for your specific bite pattern. This can cause you to put too much pressure on certain teeth, defeating the entire purpose.

Interesting. Well I'm not the dentist that poked around her nerve endings (or a dentist at all), so what do I know. :)

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7 points · 5 months ago

They probably made a temporary crown for the tooth, which, being made for temporary use, can break or come off easily so when the real crown goes on two weeks later it isn’t too hard to remove.


So last week (Monday was the final coat) I stained and finished a wall mounted computer desk my dad built for my husband and I. It looks wonderful, I love it, but it’s a little more red-toned than we were hoping for. When today I went to stain the console table my dad also built, I was more conscientious about the stain color choosing process, and it is absolutely perfect. I used the exact same stain for both except I added a darker stain to the table’s second coat before doing the satin polyurethane finish.

So, my question is, am I able to do another coat of stain over the desk’s polyurethane finish? Would it even take? Would it be a different color altogether? Should I just live with my mistake? (I mean it doesn’t look bad but the color just isn’t quite what we want it to be.)

The desk:

The table:


Hi, in the process of staining/ refinishing furniture myself. I really like the finish on the table, could you tell me (or take a picture) what you used?

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Original Poster2 points · 6 months ago

Of course!

I used poplar wood, which is pretty light in color, almost silvery when unstained. Wasn’t really a choice; we wanted cheap Home Depot hemlock blend, and all the 12ft 2x12s they had in the construction section were...of poorer quality than we could use. We found an acceptable 1x12 a few aisles over in the poplar and ran with it. I made sure and got a three foot strip of the same stuff to test stains on before I actually went ahead with the main project. Definitely wish I’d done that with the desk, too. I had plenty of scrap lying around to use. Oh well.

I had several Verathane stains in my garage: Red Oak, American Walnut, and Kona. I also had a different stain called Jacobean from a different brand but I didnt use it and can’t remember the brand. I initially did two coats of each on the small strip, but wasn’t 100% satisfied with any of the colors and wasn’t going back to Home Depot. So then I combined them in a few variations and ended up deciding on an American Walnut base with Kona on top. I didn’t let things sit too long between coats on the strip so that dulled the color a bit.

When I did the actual table I stained the entire thing at once, then waited another 5-8 minutes for it to continue staining deeper before removing the excess with a rag. Two coats of American Walnut, one of Kona, with an hour—hour and a half between each coat to dry. It brought out the grain beautifully, I definitely recommend letting it work for a bit like that, even though the can says you only need 2-4 minutes.

Used a natural bristle brush for application. I had meant to use my staining pads I picked up for the project (used them on the desk, worked great) but I completely spaced. I don’t see a difference in the performance of the two. I just don’t like cleaning brushes lol

I am currently in between coats two and three of Varathane satin polyurethane finish.


Test strip:

3 points · 5 months ago · edited 5 months ago

for future reference, soft woods like poplar and pine, should be conditioned before staining. minwax makes a product called wood conditioner and you can either brush it or rag it on. let it sit for 5-15 minutes and wipe any excess off. then apply stain. it will help with the uneven blotchiness that comes with staining soft woods.

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Original Poster1 point · 5 months ago

Thanks for the tip!

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The Broken Earth trilogy by N.K. Jemisin is fantastic.

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2 points · 6 months ago

I just had to comment because I just finished book 2 of this and I’m obsessed with this series. An emphatic second to this recommendation!

The third book only gets better.

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2 points · 6 months ago

Ahhhh just three days til my next audible credit gets in...!

Sometimes when I walk on fine rough surfaces, like sand or rough concrete and sometimes grass, I get what I think of as a gravelly sensation in my throat and chest, but it’s a pleasurable sensation. Not quite orgasmic, and sometimes it can be almost like tasting something too sweet (like shitty grocery store cake frosting). Noticed it when I was really young, never mentioned it to anyone.

My dad thanks you for his birthday present lol I've been looking for a pair of hiking pants like this for him for a year, but haven't bought any because after a while they all look the same and cost too much. Let's see how well these hold up to a hunting trip!

77 points · 11 months ago

Groggily I woke up at 3:30 the other day feeling my nose running. I wiped it with the back of my hand, and wiped it on the sheets because, let's be honest, I'm not getting up to go blow my nose at 3:30am. Too much work. Still running, wipe it again. Look at my hand. Turns out it was a nosebleed. I didn't go back to sleep.


You guys. It's damn near August, and there is NO fresh pickling dill. All I want is to can some hot pickled beans, but I can't. I was promised by the farm stand I drive by on my way home that it would finally be available on Tuesday. No dill. No grocery stores have anything but the frondy baby dill you use with fish. The Thursday market by my house had a tiny bunch with sad tiny flowers and I went "oh, if these guys have dill, there must be some at the farm stand tomorrow. I'll see if they've got any better." So I bought my 4 1/2 lbs of green beans and went home happy and excited. Today, still no dill. Why is it so late???

Anyway, so I'm stuck with 4 1/2 pounds of green beans and there's only so much stir fried veggies I can make myself eat. Halp.


Look up gomae recipes online! Super simple and super delicious. Gomae is a Japanese spinach dish you can usually find at any Japanese restaurant but I usually make the recipe with green beans, they're to die for

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Original Poster1 point · 11 months ago

Perfect! Sounds similar to sigeumchi namul, just more Japanese flavors than Korean. Do you blanch the beans like you would the spinach?


I was just gifted a bunch of iris bulbs (along with a couple other tubers, but I haven't gone though to see what). What is the best way to make sure these stay alive? Should I plant them ASAP? Should they be stored? They all still have a lot of green, the gifter dug them up on Sunday night and gave them to me this morning. They've been in a box on the back porch at work all day, mostly in shade and I kept wet paper towels covering the bulb parts, but it's in the 80s today, so it wasn't exactly cool. I'm in the Seattle area, if that helps. I can post pictures when I get home.


Yes, that's fine. What you want to avoid is leaving them in the garage for weeks and weeks. They don't store like tulip bulbs do.

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Original Poster1 point · 12 months ago

Thanks! Do you think I should keep them dry or attempt to moisten them?

Neither. You can bury them in slightly damp potting soil if it's going to be more than a day or two.

The thing is, bearded iris rhizomes never really go dormant, so that's a living root system whose survival clock is running out. It's losing moisture, but you don't want to get it wet because it will rot. And you don't want it completely dry like a tulip bulb in a paper lunch bag because it needs a certain amount of humidity around it to prevent it from losing too much moisture. What it needs is to be put back in the ground and allowed to resume its life.

Bearded iris are divided and shipped in late summer, which is the period when they have a growth slowdown sufficient to allow them to tolerate being shipped, but when you receive them, it's understood that you get them in the ground ASAP.

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Original Poster2 points · 12 months ago

Thank you! This is exactly the kind of information I needed!

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Original Poster1 point · 1 year ago

Appears so! Thanks!

Those appear to be soldier beetles - possibly the the Common Red Soldier Beetle, Rhagonycha fulva, or a close relative.

Comparison picture

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Original Poster1 point · 1 year ago


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8 points · 1 year ago · edited 1 year ago
  1. I live near Seattle and there is an abundance of foreign food here, which I'm sure has to do with the growing ethnic population. Lots of specialty grocery stores (Korean, Latin, Indian, etc) as well as a general love for ethnic restaurants. You can find pretty much any food or ingredient you look for around here.

  2. I am white, but my husband is Korean, so I try to cook as much Korean food as I can, and I try new recipes all the time. I keep easy small 반찬 in the fridge most days (시금치 나물, 멸치 볶음, store bought 김치, etc) and do main dishes and soup regularly, interspersed with more "American" type meals, in order to keep things interesting. I like a challenge in the kitchen, and my tastebuds get bored after a few meals being the same. My favorite main recipes include 삼겹살, 비빔냉면, 김치찌개, 짱조림, and 엄묵볶음. My most recent Korean meal I've made is 쇠고기구이 with delicious 쌈장 but on the barbecue on skewers, like kebabs, and I added big mushrooms too. Sooooo gooooood! When we visited Korea last year I had some very good 순대국 that I've been trying to replicate, but haven't had any success, yet.

(I hope my spellings are all correct, I'm slowly learning Korean)

3) Korean food helped me learn to love cooking. Before I met my husband, I barely knew how to boil water and would only eat about three types of vegetables. I am constantly trying to improve on my techniques, too, because I find sometimes in recipes that the people who wrote them overcook foods, or don't understand the chemistry behind certain techniques (like browning meat or sautéing onions/garlic before adding them to a stew) and neither Korean more American cooks are exceptions to this. My quest for delicious food is making us both fat lol! But at least it's from good nutritious home cooking :)

Edit: I forgot to add how I've gotten my family to try a lot of Korean food--my brother is the most accepting, he loves spicy foods. He and my dad both make me bring lots of 짱조림 eggs and 오징어채무침 to family gatherings and camping trips.

Have you tried making your own kimchi? It sounds like you know what's up when making Korean food. All you need are some big as bowls to mix things in, gochu gallu, salt, and whatever else you wanna put in it.

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2 points · 1 year ago

Honestly, I don't care for kimchi itself enough to go through the effort, so it's just my husband eating it, and biweekly trips to Hmart take care of the need well enough. I mostly just use the leftover extra-fermented juices to add depth to a broth. Kimchi reminds me of how my grandma's laundry room always smelled in the winter when it was stacked with 5-gallon buckets full of homemade sauerkraut. It's more a mental thing than a taste thing, I think.

2 points · 1 year ago

Bibim naengmyun--Korean cold spicy noodles

2 points · 1 year ago

You should also see if you can find some gochugaru flakes, many recipes call for that rather than the paste. There is a lot more to Korean cooking than just the two pastes. I can't really think of anything other than ddukbokki or eomuk bokkeum that use just the pastes. Maangchi's website has good recipes for both that I use frequently.

As for doenjang, I make a simple miso soup sometimes when I'm feeling lazy. Sauté some onion, garlic and mushrooms, add about 3-4 c water and a generous glob (~1/3c? To taste.) of doenjang and dissolve in the water. Sometimes helps to whisk it in the water before you add them. Being to a boil and simmer a bit, and then throw in some tofu and top with shredded cabbage and chopped green onion. I have also used a shiitake/anchovy broth instead of plain water, but that's a lot of work.

Original Poster2 points · 1 year ago

It's the flakes, just in a bottle rather than a bag (like the one on the left but not the same brand). I would have gotten a bag, but I don't think I'd use it all before it went bad.

Thanks for the soup recipe!

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2 points · 1 year ago

Ohhh I totally misread that. The flakes are pretty versatile. One of my favorite banchan that uses it is radish salad, but you can use it for chive salad, most stir fries, and I just discovered this naengmyun sauce recipe on YouTube the other day and it is the best I've ever made link

Also, the flakes can be stored in the freezer. I keep bags and bags of the stuff in the freezer because every time my MIL comes to visit she brings me the real stuff from Korea.


It was sitting in a tin planter on an outdoor plant stand I wanted (it may have been part of the reason I wanted the stand...) and I want to make it and its babies as happy as possible. Thoughts? What kind of succulent is it? Can I put it outside (zone 8b)? I've never had a succulent before, but I'm a huge plant lover.

1 point · 1 year ago

I would recommend kirkland, Redmond, bothell, but probably not Bellevue itself. I have a few newer patients who moved to Bellevue recently and don't like the atmosphere (unfriendly, exclusive) that the upscale city brings with it. Kirkland/Redmond area tends to be more inclusive and outdoorsy.

As for traffic, depends on what time you're going in to work, but generally 520E, 405S in the evening sucks and 520W (past the bridge) and 405N suck in the morning. City driving can be hit and miss, no matter what. Really depends on the area.

Dog places...marymoor is a good one for the dog park, but I can't think of anything else at the moment. There are a lot of opportunities for hiking nearby though.

There are a lot of neighborhoods in Bellevue. I'm sure some neighborhoods are unfriendly and exclusive. But I know of neighborhoods in Kirkland that fit that description as well.

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2 points · 1 year ago

That's more than fair. I was talking about Somerset and Newport Hills specifically.

1 point · 1 year ago

I make these all the time!! I like maangchi's recipe which adds a few dried shiitake and a bit of fried kept to the broth. Perfect breakfast food :)

I wasn't trying to say you couldn't understand or that "he is so deep," I just meant that it can hard to understand how someone internalizes their childhood espicially in looking at a town without really knowing it.

I come from a shitty small town also but given that I grew up there I didn't know it was shitty because that's all I knew until i left. And even then I still appreciate the people and the small nooks and crannies I enjoyed when I was younger.

So from POV, it's hard to judge a place based entirely on how crappy it may look. I wasn't trying undermine what you said, I honestly wanted to have a discussion about it.

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3 points · 1 year ago

Aberdeen is a giant shithole, and has gotten exponentially worse in the past 30 years, but you're right. Growing up in a shithole small town you don't really realize how bad it is until you leave.

2 points · 1 year ago

It's not a super popular/well known series, but The Darkangel trilogy was my first fantasy series (though it is slightly sci-fi), and I think I've read it more than any other series I own, (which is saying something--I've read WoT five times through) I have always felt it to be beautifully written, though it isn't in the witty or dramatic multi-story line styles we see a lot of today. It feels more like a traditional story, and made me fall in love with tragedy, unrequited love stories and science-based fantasy worlds. I should go read it again.

Xate Yawa = zate yah wah Xate Olake = zate oh lah kay Lyxaxu = Lee zah zoo Unuxekome = Yoo new zex oh may

80% chance those are 100% incorrect =D

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2 points · 1 year ago

The audiobook prounced the X's as x's. Like:

"Exate Yawa" "Exate Ahlakee" "Licksahcksoo" "Uhnuhksakomay"

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