I've been meaning to make my own mustard condiment for years, but never got around to it for one reason or another. If I had realised how easy it is to get a really tasty result, I would have done it years ago, instead of prevaricating. The only (mildly) difficult part is sourcing the mustard seed. You can buy one of three mustard seed types: white/yellow, brown and black. The three seed types are increasingly hot in that order. If you live in a city you probably have access to a wholefoods supplier, and for everyone else you can probably get mustard seeds fairly cheaply via the Internet. Now that we have the difficult part out of the way, we can proceed to the easy part: making the mustard condiment (sometimes called prepared mustard).
Limbing produces a lot of relatively small branches, which although useful firewood, is time consuming and difficult to handle. The problem is that the branches need to be held in place while I cut them with the chainsaw. As the branches are thin, I might cut through them in a second or two. I then need to put aside the chainsaw, re-position the branch, secure the branch in place, pick-up the saw, cut the next section of branch, re-position the branch... Well, you get the idea. This process is hugely inefficient.
The long period of sunny weather we have experienced in the Highlands this year, starting in April, seems to have increased the number of birds striking the house windows. The angle of the light hitting the windows, the light intensity and how bright it is in the room, all have an effect on how transparent the windows look. The birds, presumably, don't see the glass and believe they can fly-through the gap. I was dismayed when a juvenile song thrush (Turdus philomelos) struck the sitting room window, and died. I had to do something to combat the problem.
This is an article on how to make sauerkraut at home. I'm not going to give you a precise recipe with measurements down to the gram, nor will I set out the exact equipment you should use. Instead, I will describe the process and the proportions of ingredients I use when making fermented cabbage. Armed with an understanding of the concepts, it is easier to adapt to using different quantities of cabbage, introducing new ingredients or dealing with changing ambient temperatures.
I have only been on Mastodon for about 10 days, but I have found the concepts easy to understand because I am familiar with Twitter. The familiarity is enhanced because the standard Mastodon web interface looks very much like TweetDeck. There were however some deficiencies in the web interface which were niggling me.