🏋️♀️Science of Diet and Exercise Journal👩🎓
- Thread starter Trusylver
- Start date
I am very happy right now, I just received my marks for the written behavioural health assessment evaluating the two scientific articles looking at using exercise to reduce stress in a university setting. I got 92% 
I tend to struggle with written tasks as I do not do well with reaching target word counts and cannot pad my work. I was under the word count for this assessment, but in this case it did not seem to harm my mark.
The comment attached from the marking tutor.
I tend to struggle with written tasks as I do not do well with reaching target word counts and cannot pad my work. I was under the word count for this assessment, but in this case it did not seem to harm my mark.
The comment attached from the marking tutor.
Taking a moment to relax, just submitted last assessment piece, the cultural self reflexion for think health ready to work on finishing the final assessment for behavioural health, a public health poster and 800 word essay to explain my choices in the poster. Both subjects are currently a very solid HD so as long as these final assessment pieces are ok then the HDs for both subjects is an achievable outcome.
Mead went in the fridge to cold crash (put the yeast into a dormant state and stop fermentation) just need to wait for the brew to clear before bottling. We are opting to keep refrigerated to prevent the yeast becoming active again so that we do not need to add sulphites to kill the yeast. This is an allergy consideration that make the mead safe not only for wheat allergies and coeliac sufferers but also for those who are sensitive to sulphites. Sulphites are a major reason some people cannot drink wine.
The other batch which still needs to ferment more will be a dry mead (no extra honey left to ferment) will be able to be stored without refrigeration and will not need sulphites, the dry nature of the mead should mean the honey flavour will be less intense and less sweet overall.
At my sons brewery all the meads would be kept refrigerated so both options are viable depending on taste. For home use we my need to add sulphites for storage and to prevent bottle bombs
except for any high alcohol content meads which will go above the alcohol tolerance of the yeast used.
Mead went in the fridge to cold crash (put the yeast into a dormant state and stop fermentation) just need to wait for the brew to clear before bottling. We are opting to keep refrigerated to prevent the yeast becoming active again so that we do not need to add sulphites to kill the yeast. This is an allergy consideration that make the mead safe not only for wheat allergies and coeliac sufferers but also for those who are sensitive to sulphites. Sulphites are a major reason some people cannot drink wine.
The other batch which still needs to ferment more will be a dry mead (no extra honey left to ferment) will be able to be stored without refrigeration and will not need sulphites, the dry nature of the mead should mean the honey flavour will be less intense and less sweet overall.
At my sons brewery all the meads would be kept refrigerated so both options are viable depending on taste. For home use we my need to add sulphites for storage and to prevent bottle bombs
except for any high alcohol content meads which will go above the alcohol tolerance of the yeast used.
Helped little miss do some baking last night, she used her kids cooking set to make wheat-free shortbread and was very happy when I was able to try some. She has a big piece in her lunchbox today at childcare to share.
At least I can feel safe sending her to childcare and school next year without the fear that she will be shot in her classroom. I feel for the parents in Texas suffering right now.
At least I can feel safe sending her to childcare and school next year without the fear that she will be shot in her classroom. I feel for the parents in Texas suffering right now.
Yay! It must be frustrating to never be able to give your mom some of the treats you make. What did you use instead of wheat?
US gun culture is bonkers and I'm so sorry for the people who are affected by it.
We used the Orgran all purpose plain flour which is wheat free instead of the normal plain wheat flour, otherwise the recipe was just a standard shortbread recipe.
The shortbread was a little more crumbly and did not hold together quite as well but that may have been because our measuring of the rice flour may have been a little too much. Careful measurements are not to be expected when a 4 year old is pouring in the ingredients.
The shortbread was a little more crumbly and did not hold together quite as well but that may have been because our measuring of the rice flour may have been a little too much. Careful measurements are not to be expected when a 4 year old is pouring in the ingredients.
Mad progress on uni assignment. Had to drop off and pick up son from work as his car would not start this morning, RACQ got it sorted for him this arvo. Saw a Koala with a baby on her back walking along the side of the road after picking son up from work.
Bottles are ready to sanitise for the first bottling.
Bottles are ready to sanitise for the first bottling.
Cate
Long term member
So cute!
I really shouldn't be trying to bake shortbread anyway if I want to lose 10 kg
So cute!
I really shouldn't be trying to bake shortbread anyway if I want to lose 10 kg
I agree, if it wasn't for little miss I would not have made any. I want G to have a healthy relationship with food, and learning to cook is a big part of learning to have that positive relationship.
After taking little miss to childcare I got home and the living rooms smells a little like a brewery lol, I didn't notice until after leaving the house then returning. I have some washing I need to get done then I will take a gravity reading of the brew in the cupboard, it may be close to needing to be racked and having lime added.
I also go a price on a 20 litre bucket of local honey (28 kg) at $250 it will work out a good bit cheaper than getting the 1 kg tubs. This batch is mostly stringy bark and scrub blossoms so not hives placed on a farm.
I'm sure she'll have some magical memories of that smell and the brewing process. But maybe not the best first impression when someone comes to visit
Son cracked open the partial bottle this morning after having bottled yesterday, poured half a glass and had a sip each to taste. I would describe this batch as sparkling wit a definite honey and lime smell, felt good in the mouth, honey taste was there but not overwhelming and the lime taste came through nicely and left a slight lime after taste. Overall quite refreshing. Son took a bottle to work for his bosses and work mates to taste and I finished off the glass at home after I took little miss to childcare. For a green brew it has worked very well, Ingredients: Local Honey, Water, mead yeast, lime. No added sulphites and no clearing agents used, however we do have some bentonite clay on order for clarification rather than some of the other options which would add allergens into the brew, but it will only really need to be clarified for the final product at the brewery rather than home use but we will need to test it.
Time to head down to the gym for a training session then work on finishing the final uni essay.
Time to head down to the gym for a training session then work on finishing the final uni essay.
Mead for breakfast?* Are you sure you haven't accidentally entered Walhalla? Come to think of it: you being a secret Viking warrior wouldn't surprise me at all at this point.