Hydraulic Press
@hydraulicpress.bsky.social
Interested in
Permaculture and self-sufficiency, all the skills that we forgot, history, ecology and folklore in all its forms. Currently stuck with studying law.
Permaculture and self-sufficiency, all the skills that we forgot, history, ecology and folklore in all its forms. Currently stuck with studying law.
Reposted by Hydraulic Press
OMG. Eine, für mich, Lotto 6er Sichtung: Ein Hermelin auf der Krokenwiese mit erbeuteter Wühlmaus. Und ich bin so still gestanden, dass es direkt zu mir lief 😭
April 12, 2025 at 6:19 AM
OMG. Eine, für mich, Lotto 6er Sichtung: Ein Hermelin auf der Krokenwiese mit erbeuteter Wühlmaus. Und ich bin so still gestanden, dass es direkt zu mir lief 😭
Trying to figure out how to make cream cheese. Right now it resembles thick joghurt (which it technically is) but we will get there eventually!
April 10, 2025 at 8:55 PM
Trying to figure out how to make cream cheese. Right now it resembles thick joghurt (which it technically is) but we will get there eventually!
Found something in my letterbox...I just wonder...can one of these grow in a container? We will see!
April 9, 2025 at 6:28 AM
Found something in my letterbox...I just wonder...can one of these grow in a container? We will see!
Reposted by Hydraulic Press
I can only imagine the bailout package they are drawing up for themselves.
As the saying goes, privatize the profits, and socialize the losses.
As the saying goes, privatize the profits, and socialize the losses.
April 7, 2025 at 10:53 AM
I can only imagine the bailout package they are drawing up for themselves.
As the saying goes, privatize the profits, and socialize the losses.
As the saying goes, privatize the profits, and socialize the losses.
My latest sourdough bread. 80% whole spelt and 20% whole rye flower.
Slowly getting the hang of working with sourdough I think. This was the best one yet. Maybe a little too doughy in the center.
Slowly getting the hang of working with sourdough I think. This was the best one yet. Maybe a little too doughy in the center.
April 6, 2025 at 11:46 AM
My latest sourdough bread. 80% whole spelt and 20% whole rye flower.
Slowly getting the hang of working with sourdough I think. This was the best one yet. Maybe a little too doughy in the center.
Slowly getting the hang of working with sourdough I think. This was the best one yet. Maybe a little too doughy in the center.