Never give an owl a towel

I resent the implication that I know anything about anything

Not to brag, but a quick calculation reveals that I have over 3000 hours of pooping experience, so yeah, I know some stuff about pooping 😎

Who, me?

I know a little about somethings and a lot about like 2 things!

I have a lot of experience with ignoring my problems.

Don't know much about history Don't know much biology Don't know much about a science book Don't know much about the French I took

The secret to good tuna salad is to add something crunchy (celery, water chestnut, firm relish), something sweet (sweet relish, pinch of sugar), hard boiled egg yolk or diced whole hard boiled egg, and a small amount of breadcrumbs or crushed crackers to absorb excess moisture, with crackers being slightly tastier due to added sodium but breadcrumbs being preferred if you need to reduce sodium. You can also substitute canned salmon or similar for the tuna if mercury and pollutants are a cause for concern. And of course, a dollop of real mayonnaise, not artificially sweetened, hydrogenated and whipped vegetable byproduct.

The mitochondria is the powerhouse of the cell.

Parasitic wasps will paralyse spiders and lay eggs inside them, then the spider will slowly die being eaten alive by wasp larva from the inside.

Programming socks makes you better at programming.

Those who know, do not speak.

Those who speak, do not know.

I know that I know nothing, that must count as something right?

In order to make sourkraut, you need cabbage, salt, a knife, a cutting board, a big bowl, a scale, and an appropriate storage container for fermentation.

Start by rinsing the outside of the cabbage. Peel off any leaves that are damaged badly, cut out any smaller bad spots, then quarter each head, remove the core, and cut small strips. Weight the cabbage you have remaining, divide the weight by 50, and put that much salt together with the cabbage strips in the large bowl. Mix the salt and cabbage occasionally, and either punch it, or squeeze it. After 2 - 4 hours, there should be a good bit of liquid at the bottom of the bowl.

Transfer the cabbage and the liquid to your fermentation vessel. Use weights or a plastic bag full of water to make sure the cabbage is below the salty water. Wait for 6-12 weeks, checking on it at least once per week.

Lots of things can be used for fermenting, but the best is a stone crock with a lid that has a water seal around the outside, and a gas release valve on top. The cabbage can smell strongly during fermentation, so get approval from anyone you live with before attempting this recipe.