hot snakes in your area

  • 0 Posts
  • 15 Comments
Joined 3 months ago
Cake day: February 10th, 2026
  • aketawi@quokk.autoProgrammer Humor@programming.dev•Each time the Arch update breaks, I'll eat a snack.English
    15·
    8 hours ago

    genuinely what’s up with all those arch update memes? arch user of 5 years with no reinstalls, it “broke” on me exactly once lately when Lua switched versions and borked AwesomeWM. the fix was looking at the output to understand the problem and running “pacman -S lua54” or whatever version. like, that’s it

    I’ve literally had more problems with Ubuntu and Rocky upgrades (tho as with most things Linux, its mostly user fault with custom repositories and all but that’s a moot point because I use AUR on Arch too and that’s been fine)

    Arch is a do it yourself distro, which includes some maintenance - all of which is explained in the wiki during the installation process and mostly comes down to checking the news for required manual actions and looking through pacdiffs. if you skipped that part of required reading, arch might just not be for you and yea it’s Gonna break

  • aketawi@quokk.auto196@lemmy.blahaj.zone•Homemade ruleEnglish
    201·
    10 days ago

    still waiting for some cutie to show me how to make pancakes

    t-poses at your doorstep

    Spoiler

    Ingredients:

    Dry:

    • 320 g all-purpose or cake flour
    • 20 g malted grains
    • 40-80 g sugar or honey
    • 1-1.5 tsp salt
    • 1 tsp nutmeg
    • 1 tsp cinnamon
    • 1.5 tsp baking soda
    • 1.5 tsp baking powder

    Wet:

    • 40-120 g oil or melted butter
      • add more if you want them to be flatter and softer
    • 2 eggs
    • 2.5 cups kefir or buttermilk
    • 1 tbsp vanilla extract

    Directions:

    1. In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
    2. In a medium bowl, add the buttermilk, melted butter, vanilla and eggs and whisk to combine.
    3. Add the wet mixture to the dry ingredients and fold very gently with a rubber spatula or a whisk until just combined. Be sure not to overmix. Some lumps are okay.
    4. Let the batter rest for 15-30 minutes at room temperature.
    1. Add some oil or butter to a cast iron skillet and heat over medium high heat. Once the butter has melted and is bubbling slightly, reduce the heat to medium and add about 1/3 cup of batter to the pan.
    2. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown on both sides and showing no liquid. Repeat with the remaining batter.
    3. Serve the pancakes in a stack with some butter in between.