1ETW

The 18 Sep 2023 report from L&L (Joe) has 6 sections:

1. Attic: attic floor joists are not adequately supported from below. Proposed solution is to hang the floor joists from the rafters by attaching 2x4s to each rafter on either side of the ridge pole and to the joists.

   Mandette $5400, Higgins $4800

2. Some first-floor joists are twisting off the beams. Block the floor joists in the crawl space on top of the beams and at midpoints to the sills.

   Mandette quote is $4640. Higgins includes this in the $69,500 for 1 and 11 work.

3. Correct the offset of first floor bearing walls around staircase by ‘filling’ on top of the main beams to the flooring with sistered 2x10s at each joist to ‘catch’ the bearing walls above.

   Mandette quote $5200. Higgins included.

4. Install 3/4” steel plates between columns and beams. Address moisture.

5. Replace lally columns and support with 2.5’ x 2.5’ x 1’ reinforced footings on top of the slab.

   Items 4 & 5 are connected and moisture remediation is addressed in item 6.

   Mandette quote for footings, columns, and plates: $11,300. Included in Higgins general quote. TC Hafford quote of $13,561 for SmartJacks also includes dehumidifier which has been installed to be netted out.

6. Moisture, heating, and insulation. The first floor is not insulated between the joists. Mandette would insulate between joists for $2600.

   Insulate interior of foundation walls and 4’ on the slab all the way around with spray foam or rigid closed cell panels. Mandette quote for this part is $3600.

   Install 6 mm vapor barrier over all walls and slab. Install heating to maintain 65 degrees year-round and fresh air ventilation.

   Mandette quote does not address these two items and it is not yet clear what parts are included in Higgins’ quote.

9 and 11 ETW

The L&L recommendations are presented in 11 sectiions.

1. Roof structure over the rear portion is sufficient.

2. The roof structure over the front portion is insufficient due high placement of collar ties. Two solution paths are presented, both with pros and cons. The first involves fabricating a bent steel beam to be put on undetermined support. The second involves reinforcing the rafters resulting in a loss of 4” of ceiling height.

   “Techincally, the roof structure is ‘grandfathered’ and therefore not required to be reinforced to meet current codes as it is an existing structure where the structural capacity has not been reduced, the structural load on the roof has not been increased, and the building use is unchanged. However, given the gross overstress experienced with the code stipulated roof load imposed, we strongly recommend remediating the existing roof structure which will also likely curtail some of the cracking of the gypsum wallboard finishes that the building is currently experiencing.”

3. The rear portion of second story is sufficient. But because the front portion structure is concealed with finishes, the adequacy could not be determined. Theory is that there is a lack of support at the head of the stairs and below.

   “However, this is all supposition, and we would need to expose the existing structure to evaluate […] and then advise and design proper remediation if required.”

4. to 11. Framing inadquacies and demise in the basement. There are multiple elements here including 12 lally columns and footings, 3 LVL beams, augmenting the existing beam, and repairing cracks in the foundation walls. These are all part of the Higgins quote of $69,500. This work will require pathways cut through garage wall (for cement pour) and moving the plumbing/electical work which are not included in the quote.

Accounting Outline

Five Basic Accounts

1. Assets: things you own
2. Liabilities: things you owe
3. Equity: overall net worth
4. Income: increases value
5. Expenses: decreases value

The Equation

Assets - Liabilities = Equity (aka Net Worth)  

Things you own minus things you owe equals your net worth. Consider all financial actions in the light of increasing your net worth.

Assets - Liabilities = Equity + (Income - Expenses)

Assets

Cash/Checking 
Some Mutual Funds
Other Mutual Funds/Stocks/Bonds
Retirement Savings
Car
House
Talent and goodwill  
*Accounts Receivable*

Capital Gains in here?

Liabilities

  Accounts Payable
  Debt  
  Taxes  

Net Worth

The guiding light

Income

Salary
Bonus
Gifts
Interest & Dividends
Other

Expenses

Fixed:

Debt Service  
Physical Plant / Utilities
Insurances  

Variable / Discretionary:

Food
Clothing
Hobbies
Donations

Capital Gains

Resellable assets, such as stocks, bonds, houses, or cars, can change value over time. Some assets could increase in value, some could decrease in value. Capital gains are the profits from selling an asset.

World Cup Final

World Cup 3rd Place Match

World Cup Semifinals

World Cup Quarterfinals

World Cup Round of 16

Single-elimination round to get one team from each group.

World Cup Group Stage

48 matches starting Monday 21 Nov, and ending on Friday 02 Dec.

Sunday, November 20

Monday, November 21

Tuesday, November 22

Wednesday, November 23

Thursday, November 24

Friday, November 25

Saturday, November 26

Sunday, November 27

Monday, November 28

Tuesday, November 29

Wednesday, November 30

Thursday, December 1

Friday, December 2

Google Drive Delight

Since using Crostini ¹ as primary working environment it has worked out to be better for me to host on Google Drive. After the transfer there were synching issues that looked like Google Drive having trouble handling the [folder] construct. Blot support helped me through it. The tag folders had to be removed and rebuilt, but now it works as expected.

Perhaps inline math $Ax+By=C$ now works? Well, let’s see how ${\displaystyle \frac{b^2-4ac}{2a}}$ works and looks. A concern expressed in dealing with KaTeX has been addressed and the rendering now looks correct. Even the sf font in a previous post looks more sf than before.

${\displaystyle i\mathrm{\hslash }\frac{\delta }{\delta t}\psi (x,t)=[-\frac{{\mathrm{\hslash }}^2}{2m}\frac{{\delta }^2\psi }{\delta x^2}+V(x,t)]\psi (x,t)}$

-from Wikipedia

Equipment:

• Stockpot large enough to easily accommodate two litres of milk

• Whisk or wooden spoon

• Thermometer (optional, but extremely helpful)

• Glass containers for culturing and storing the yogurt

• Bowl for whisking yogurt starter

• Tools for incubation according to incubation method: heating pad and towels, cooler or large stockpot, food dehydrator, etc.

Ingredients:

• 2 litres (approx. 8 cups) milk

• 1/2 — 1 cup yogurt starter culture — this can be a cup of yogurt from your last batch, a cup of plain store-bought yogurt with no gelatin or other additives, or a packaged yogurt starter

Making Yogurt

There are four parts in the yogurt-making process: warming the milk, cooling the milk, inoculating it (culturing it), and incubating it.

Sterilize: Make sure all equipment is very clean. If possible, sterilize your jars or containers in a pot of boiling water.

Warm the Milk

Place the milk in a saucepan or stockpot large enough to comfortably accommodate the milk with a bit of room for whisking. Preferably choose a heavy-bottomed pot with a lip, as this will reduce the amount of milk that scalds and will help make pouring the milk later drip-free.

Heat milk to 180-190°F, whisking occasionally, especially once the milk passes 160. (This is when it begins to foam and scald — latte anyone?) If you don’t have a heavy-bottomed pan and your milk does begin to scorch and stick to the sides of the pan, don’t stress about it. Just take a bit of extra care when you’re whisking so that you don’t scrape off any of the scalded bits into the milk — you can just clean them out later. Also, a note about why you’re heating the milk — regardless of whether you’re using raw milk or conventional milk, gently heating the milk in this manner physically changes the molecular structure of the milk proteins which will result in a decidedly firmer yogurt.

Cool the Milk & Inoculate

Once the milk has reached 180°F or so, cool it to approximately 115°F. [If you don’t have a thermometer, I’ve heard it said that the milk is cool enough when you can hold your (very clean) little finger in the milk for 10 seconds.] You can cool your milk in a number of ways; just choose which works best for you. an ice bath cools the milk quickly and safely place it in the refrigerator (if you’re doing a large batch, such as a gallon or more, this method is not preferable as it will heat the refrigerator too much as it cools) in the winter, you can cover it and place it outside away from pets, other animals, or anything that could knock it over or fall in it just cover with a cloth and let it sit at room temperature until it’s cool — this will typically take a few hours

Have your starter culture ready in a bowl. When the milk has reached approximately 112°F degrees, whisk some of the warm milk into the starter culture, then whisk the warmed culture into the entire pot of milk. After the mixture is mixed, pour the prepared milk into your containers.

Incubate

At this point you have your choice of how to incubate it. The yogurt culture needs to sit at 108°-112°F degrees for 6-8 hours, so however you can come up with to keep it at that temperature should work just fine. (My sister even successfully set her jars outside for a number of hours covered with a towel when she lived in sub-tropical climes. That definitely wouldn’t work in my more northerly location!)

Here are some of the most popular methods:

Food Dehydrator: If you have a food dehydrator with removable trays, such as Excalibur, LEM, or Weston, remove all the trays, set your containers inside, replace the door, and set the temperature control for 112. Come back in six hours and your yogurt should have set perfectly! Note: don’t open the door unless absolutely necessary during the incubation time, as it may change the temperature inside the dehydrator overmuch.

Oven overnight: Preheat your oven to it’s lowest temperature — basically turn your oven control dial just until the indicator light comes on. If you’ve got touch buttons, set it as low as it will go. You just want the temperature to be around 112 without being much warmer than that. When the oven is preheated, turn the oven off, turn the oven light on, set your prepared containers in the oven, and leave them there for 6-8 hours — overnight is great. Remove them when the yogurt is thick.

Water bath: Set your prepared containers in a large pan with warm water as far up the jars as possible and cover with towels all around. Check the jars every couple of hours to make sure the water temperature hasn’t dropped. If the water is too cool, change the water to return it to the proper temperature. I used this method for quite awhile, but I found it to be a hassle, and it also disturbs the yogurt when you change the water, which can make the process not as effective. Remove the jars when the yogurt is thick after about eight hours.

Heating Pad: Set your prepared containers on top of a heating pad, invert a large stockpot over them, and cover the pot with towels. Turn the heating pad to “high” or “medium,” depending on your particular heating pad. Mine doesn’t get very warm, so “high” is definitely necessary. Also, be careful to note if your heating pad has an automatic shut-off feature. Mine turns off every half-hour, so when I use this method I have to make sure I turn the heating pad on again every 30 minutes. Remove the jars after 7-8 hours.

Yogurt Maker: This typically only works for a litre or so at a time, as yogurt makers tend to incubate in one-serving size cups (which is great if you’ve got kids and your mornings are rushed — just pass them a little cup with some fruit and whole grains and they’ve got breakfast!). Spoon your prepared milk into the yogurt maker’s cups, set the lid in place, and turn on the machine. From that point, follow the manufacturer’s instructions.

At the end of 6-8 hours, the yogurt should be somewhat firm and pull away from the side of the container with only a bit of whey (extra liquid). The yogurt will continue to firm up in the refrigerator, so for the best flavor and texture, refrigerate at least six hours before serving.

Yogurt Troubleshooting: If you’ve got too much whey, you likely incubated longer than necessary. If the yogurt is too thin, the temperature was too high or too low, the milk wasn’t fresh, or your starter wasn’t sufficient, either because you didn’t use enough or because the culture was old. Yogurt culture can degrade over time due to the introduction of foreign bacteria so using a fresh starter every few batches is recommended. So, now you’ve got a fridge full of inexpensive, delicious, nourishing yogurt! And even better, if you are able to do this regularly, it will become second nature and an easy part of your kitchen routine.

https://nourishingjoy.com/how-to-make-yogurt/