Maybe you can inform people around you that you have extra wood in case they need some. It won’t empty your stock but from time to time you could get rid of some and help someone.

That would not be crosspost then. But honestly I didn’t check if there was alt text, so I should take the blame.

Yes but how do you crosspost an image as text? If this is PieFed newest functionnality I might finally feel like moving.

Very well written.

I’m sure you called many…

I’ll trust a stranger memory more than a LLM answer.

Don’t worry. I don’t. I don’t have a green hand and I learn my lesson. I now have low maintenance plants and buy no more orchid.

Great job. I could even maintain alive my own orchid.
I guess my journey in the zero waste (and gardening) path still as a long way to go.

If your freeze your waste right away you will not get much smell, nothing more that what you got when it was “fresh”. But yeah leaking liquid migh be an issue. You know better that anyone else if this solution can fit your lifestyle.

I still exploring the option that fit my specific lifestyle with many contraint including living the appartement with not access to a close composting post and here are the two three options that I find interesting :

• Freezing your waste until a not-so-frequent trip to the composting site further away. You need a freezer with enough space.
• Do vermicomposting. It is basically raising worm inside a specifically shape compost bin. They eat your waste quickly so there is no smell and can live inside. But they don’t eat meat waste.
• Do Bokashi. It is not an actual composting method but an anaerobic fermentation method. No smell, no bug, ni rotten attracted. But you have to have two bins to rotated them, filling one as the other ferment. The ferment result will turn into dirt buried in a (big) pot in just three week. Alternatively, you can feed it your worm or a classic compost ; it will boost them. You’ll need to buy a fermentation starter and not to put rotten or moldy food to not change the bacteria working. Later, you’ll use already fermented Bokashi to start the next batch.

If you just did a batch and want to add the unpopped to a second batch, it is perfectly fine.

My own uneducated guess would be weather. But I’m sure it is something else.

In your stock, add a bit of yellow oignon skins. It adds a pretty color.

Oh… How could I miss such an important warning when researching for preserving method (-_-) I haven’t eat any of it but now I worry about having wasted half of the house garlic trying de preserve it.

They are terrible. Do you know about the french water brand cristaline ? Look up for their caps (french : bouchon de cristaline) they are even worst. With any hand disablity you have to ask someone else for water. Unfortunatly more and more bottles are sold with this type of caps in France. I wish brand would bring water dispenser to supermarket. This way, one could still have a large choice of water but choose a bootle that fit its taste and ability while dramatically reducing waste.