iiinova — where your digital self keeps evolving

Not Just Phlogiston @notphlogiston.bsky.social · 20/08/2026

Unexpected thoughtfulness from old friends. I'm very lucky

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Not Just Phlogiston @notphlogiston.bsky.social · 12/08/2026

A 4x6" card during the 2017 eclipse in Oregon:

The pinhole camera image of a 4x6" notecard with tons of thumbtack- holes. During the 2017 eclipse, the crescents through the holes read, "that's no moon!"

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Not Just Phlogiston @notphlogiston.bsky.social · 02/08/2026

Visitors! (There were 4 babies yesterday 😬)

The base of a tall pine tree and a sword fern, with a mama raccoon and three half-grown(?) babies

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Not Just Phlogiston @notphlogiston.bsky.social · 13/07/2026

I don't have much of a green thumb, but green onions are super easy to grow. If you don't use them often enough, you'll get these monsters. This is one green onion.

An enormous green onion lying across a 15" wooden cutting board near an 8" chef knife. The long green leaves extend over the board and across the whole 36" metal table top.

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Not Just Phlogiston @notphlogiston.bsky.social · 07/07/2026

Duck duck duck goose Goose goose goose

A riverbank with about 20 sitting/sleeping ducks and about 10 swimming Canada geese

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Not Just Phlogiston @notphlogiston.bsky.social · 01/07/2026

Refried beans aren't very photogenic, but these are really tasty #ChemistsWhoCook

A bowl of refried black beans, with Dora Ramírez' book "Comida Casera", a vegan Mexican cookbook

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Not Just Phlogiston @notphlogiston.bsky.social · 27/06/2026

Harold McGee "On Food and Cooking" says you need the right amount of acid/sugar to make the pectin work properly:

Text from Harold McGee "On Food and Cooking" on how a cook uses pectin works to create jam:

...together into a continuous gel. First, he adds a large dose of sugar, whose molecules attract water molecules to themselves, thus pulling the water away trom the pectin chains and leaving them more exposed to each other. Second, he boils the mixture of fruit and sugar to evaporate some of the water away and bring the pectin chains even closer together. Finally, he increases the acidity, which neutralizes the electrical charge and allows the aloof pectin chains to bond to each other into a gel. Food scientists have found that the optimal conditions for pectin gelation are a pH between 2.8 and 3.5—about the acidity of orange juice, and 0.5% acid by weight—a pectin concentration of 0.5 to 1.0%, and a sugar concentration of 60 to 65%.

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Not Just Phlogiston @notphlogiston.bsky.social · 20/06/2026

Had a bag of "Chinese-style" fried peanuts, with chilies and Szechuan peppercorns. So I made a new kind of peanut butter cookies. #yum #ChemistsWhoCook

Stacks of peanut butter cookies with traditional cross-hatching, peanuts, and flecks of chilis

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Not Just Phlogiston @notphlogiston.bsky.social · 19/06/2026

U-pick farms are the best part of summer

The picture is full of strawberries, slightly dusty from the field and ready to be washed and made into shakes or jam.

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Not Just Phlogiston @notphlogiston.bsky.social · 06/06/2026

Pitcher plants before and after (probably deer):

A potted pitcher plant with three tall flowers on stalks.

A potted pitcher plant with three tall stalks without flowers.

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Not Just Phlogiston @notphlogiston.bsky.social · 24/05/2026

Pizza night. Two tomato-sauce with mushrooms, not-sausage, peppers and olives (one thinner crust, one pan), and a Neapolitan-style béchamel with morels, mizuna, red onion. #ChemistsWhoCook

Two tomato-sauce pizzas with mushrooms, not-sausage, peppers and olives (one thinner crust, one pan), and a Neapolitan-style béchamel with morels, mizuna, red onion.

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Not Just Phlogiston @notphlogiston.bsky.social · 11/05/2026

Nice! We leave ours outside all winter. Here's the flower from mine last year (still buds so far this year):

Two flowers from a pitcher plant. The tall stems are red-tinted. The flower petals are white and droop over a "bowl", the outside is shielded by the green/red covers that protected the bud.

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Not Just Phlogiston @notphlogiston.bsky.social · 12/04/2026

Gimbap, with spinach, carrot, burdock, pickled radish, "crab", and bulgogi mushrooms #ChemistsWhoCook

Two plates with 11-12 thin slices of gimbap

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Not Just Phlogiston @notphlogiston.bsky.social · 05/04/2026

Best time of year for my favorite flowers: wild ginger #bloomscrolling

Bright green leaves of wild ginger plants and a pinecone surround its flower. Small, green cup-shaped blooms with long tendrils on each of the three petals.

Bright green leaves of wild ginger plants surround several flowers. Small, green cup-shaped blooms with long tendrils on each of the three petals.

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Not Just Phlogiston @notphlogiston.bsky.social · 28/02/2026

Post a pic you took, no context, to bring some zen to the feed.

A number of cherry tomatoes on a metal surface in a rainbow of colors, from green to yellow to red to purple

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Not Just Phlogiston @notphlogiston.bsky.social · 07/02/2026

We made Quattro Rodenti from Nanny Ogg's cookbook

A pizza that appears to have four rats on it, along with peppers, cheese and olives ("rats" made from fake sausage meat wrapped around tomatoes, mushroom-ears, peppercorn eyes, and spaghetti tails)

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Not Just Phlogiston @notphlogiston.bsky.social · 31/01/2026

Hi, #Entomology! Tiny brown eggs of some sort... got any ideas for PacNW? iNaturalist wasn't helpful

Tiny tan insect(?) eggs on a stem of a fuscia plant. Several thicker stems had them, closer to the ground

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Not Just Phlogiston @notphlogiston.bsky.social · 18/01/2026

Hey, #iTeachChem #ChemChat: here's a jar of garlic paste my husband made ~week ago. Why is it green? Is this related to the blue beef stew a few years ago?