Half a bajillion years ago I actually had a little spare cash, and I invested it in a permanent LJ account. Because of that, I do not currently plan to delete my LJ account, but I will be a great deal more circumspect and even more infrequent in posting here.

I am extremely not thrilled (or, well, I am thrilled in all the wrong ways) with LJ's recent TOS change, but I did accept it so I could at least leave this note here. I invite anyone still here who knows me personally to hook up with me on Dreamwidth (since I will no longer be crossposting to LJ when I post there) or Google+ (which is where I post most often these days, even though their recent UI changes may finally make me give up on them) [RIP G+!]. [Edit 2022-02-02: LJ has changed something so it is no longer possible to crosspost at all. So updates will be even less frequent now, since I will have to remember to update manually, and I'm no longer in the habit of opening this site.]

If you do not have or want a Dreamwidth account, you can still use your LJ account to connect with me there via OpenID. I do not recommend Twitter as a way to contact me, but I do still have a couple of accounts there that I don't read often.

( I FINALLY got my second vax day before yesterday, and therein lies a tale...Collapse )

( This time, having achieved a better grasp of what motion actually works the deltoid...Collapse )

Today has been more of the same; a bit feverish, a bit flu-like achy, but no specific arm pain. Hopefully I won't have too much more of this, because I'm in the uncomfortable position of feeling too lousy for chores, but feeling too well to ask anyone else to do them instead. Crossposted from https://montuos.dreamwidth.org/1756770.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

( My first set of plant babies have almost all sprouted now, and most are doing well.Collapse )

Yesterday I took all the plant babies out for a sunning, including the lavender, rosemary, and lemon thyme pots MiL acquired while I was away getting shot.


I still haven't loosened dirt in the veg bed to plant the radishes and lettuces. I was hoping to have summoned the resolution and spoons at the same time this weekend, but... rain... Meh.

( Yesterday, though, I did at least shove cucumber, cilantro, and kale seeds into starting mix.Collapse )

I really do need to soak the peas and get those started, too, but first I need to pin MiL down on how many she wants of each variety. Crossposted from https://montuos.dreamwidth.org/1756619.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I had wanted to post this sooner, but my phone refuses to cooperate with the post page, and text entry is a nightmare. I eventually realized I could have typed it up in my text editor app and pasted it in after I was happy with my editing, but...well, the laptop is out again now, so.

( Last week I unaccountably received an invitation to schedule my first vaccine appointment.Collapse )

( I was very pleased with how sanely and smoothly the process went at my vaccine clinic.Collapse )

Crossposted from https://montuos.dreamwidth.org/1756359.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Today I found the first tiny cotyledons for some of last week's sowing!

I had thought there were just three thyme sprouts, but a good squint at the fullsize photo reveals lots more than that...


...one (or maybe two three) basil sprouts, including one of the purple ones...


...and all twelve leggy, leggy tomatoes that clearly broke through a day or two ago while I wasn't paying attention. Poor babies! I had kept them indoors for a couple of days because the nights were pretty chilly and the days were overcast and rainy, so the porch wasn't heating up to room temperature.
Crossposted from https://montuos.dreamwidth.org/1756023.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

After many, many years, I am gardening again this year.

I had recently heard about using milk jugs as mini greenhouses, so I started saving jugs back in February. I was simply thinking about a more protected early seed starting container that would make hardening off for planting a little simpler and safer, but apparently for hardy plants they can be a set-and-forget outdoor winter sowing system. Maybe I'll try it that way that next year...or maybe I'll try leaving my herbs all the way outdoors this year instead of keeping them indoors after they sprout, since it's already spring, and I've heard we're expecting a warm one this year. Right now they're living on the porch, which is enclosed in translucent plastic for the winter, so the temperatures are ok for hardy plants, and should be fine with the extra protection of the jugs even though I'm not taping them closed again.

Anyway, MiL finally bought seed starting soil on Thursday afternoon, so I finally pinned her down on whether we wanted to use the jugs as the actual planting pots, or as containers for seedling cups. (If pots, then they would need drainage holes in the bottom and water trays underneath; otherwise just cutting them open would suffice.) There wasn't time to do any actual work that afternoon, though.

Friday I cut my jugs open, pierced cups and parceled soil into them, and watered them. The soil starting medium seemed a little greedy, but I've never used it before, so I wasn't sure how much water it would need. I did vaguely remember how potting mix always took more water than I expected (it soaks it up better than just plain dirt), so I poured until each cup's top was wet, expecting it to soak in and be fine.

Yesterday (Saturday) I went out to do the actual planting...and found a lot of water accumulated in the bottom of each jug, and all the cups still seemed very wet. *facepalm* So I grabbed the one uncut jug that I had left (a half rather than full gallon that I wasn't sure I'd want to use), and started squeezing out the cups...

...I...may have overwatered...just a little... XD

As I went, I also enlarged the piercings in the bottoms of the cup so they'd drain better. I hadn't wanted the soil to leak out the bottoms, but the holes I had originally made were just plain insufficient.

Lessons learned for future endeavors:

1. When you pierce the cups for drainage, make a decently wide hole, even if it is just a little bitty cup. It should be at least a quarter inch across, or maybe even a half inch.


2. Measure out the soil into a bucket and moisten it before you even put it into the seedling cells. If you moisten it first, then you won't have to worry about having either air pockets or water pockets in your cells. You want the stuff to be moist all the way through, but not so moist that any water leaks when you grab a handful and squeeze it.

Anyway, now I have lots of seeds planted for basil (sweet basil, and a blend of six varieties including Genovese, Thai, purple, and 3 others I'd never heard of), dill (Mammoth), oregano, parsley (two kinds of Italian flatleaf), rosemary, sage, and thyme. Some of these are destined for an herb bed (which already has chives), and some will be interspersed among the vegetables. Cilantro will be a direct-sow in a couple of weeks, too. MiL is also going to start more rosemary in a pot, hoping it will survive being brought indoors for the winter, since it's too cold in this zone for it to be a perennial. (I have my doubts, because light, but at the very least it will dry nicely when it dies.)

I also started some San Marzano tomatoes and Burpee's Supersteak Hybrid. (Boy, did I miss slicing tomatoes last year!!! Romas just aren't great for eating raw, and although the cherries did better than the beefsteak, they didn't do as well as one might hope.) The Supersteak should produce decently big 'maters if it produces anything at all, and I believe the San Marzanos have a reputation for flavor even when not cooked. We'll probably also get some cherry or grape tomatoes, but if we do, those are going to be seedlings from a nursery or a friend.

Unlike the herbs, I'm bringing the tomatoes indoors at night for the warmth, but they're going out to the porch during the day, and I'll be getting them outdoors as much as temperatures allow after they sprout. There just plain isn't enough light at any window in the house for tomatoes (or, in fact, much of anything that isn't a common houseplant). I've also got some bigger cups readied for potting them up when they outgrow their starter cups. Hopefully those will suffice until June, but if not, well, there will be more milk jugs by then if I have to pot up again.

Sometime in the next week or two, radishes and several lettuces will be direct-sown in the garden, and by then there will be more milk jugs to start making protective cloches.

Also being planned for eventual outdoor sowing are (in no particular order) peas and snow peas, green beans, beets, and cucumbers. (Those cloches will be desperately needed for the peas and beans, which were violently pillaged by varmints last year!) Arugula, a mesclun mix, and kale are being considered as well, but we haven't bought seeds for those. I'm considering looking into grow bags to do some potatoes too, but I'm not sure if I want to try that yet.

I also have a celery end on the counter that I might plant if it develops roots. (Or, it might get eaten first, but we do have another celery in the fridge, so it has a couple of weeks to figure things out.)

Ok, that's enough of a braindump for now. There will be more progress later, and ideas for farther down the road that simply are not possible at this time. Crossposted from https://montuos.dreamwidth.org/1755654.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

It was a lovely, sunny, warm day today, so of course I went out into the backyard to see how the crocuses are progressing. (In unrelated news, I have new phone and tablet wallpapers. ;)

There's a small but quite dense patch of crocuses right on the edge of the flowerbed against the porch. I contorted myself madly to get a nice, sunny shot of them without any weird shadows from myself or my phone:


I took a bunch more shots of various and sundry patches that I didn't trouble to upload here, and carefully positioned myself to shade them completely, because that was much easier than avoiding weird shade on them. All my wallpaper and lockscreen shots are in that set.

And of course, there's the usual sprinkling of volunteers scattered across the yard; here's a cute pair of them:


As I was coming back indoors I saw one last tiny patch that amused me with its cheekiness — they sprouted right at the edge of the porch door! Fortunately they're on the hinge side, so they shouldn't suffer from our to-ings and fro-ings.
Crossposted from https://montuos.dreamwidth.org/1755581.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I'm not saying this guy is my newest YouTube obsession, but then again, I'm not not saying that...

7 Things Introverts Need in a Partner

Not just for partners; these principles are super important for being good friends too.

"So the introvert needs someone who can help them get out of their comfort zone, not so much drag them kicking and screaming out of their comfort zone, but gently challenge them and help them grow."

Yes!

"...or maybe I need to listen quietly if my introvert is expressing something they're unhappy about, because I know it's hard for them to talk about it at all."

THIS. THIS. THIIIIIIIS!!! Crossposted from https://montuos.dreamwidth.org/1755368.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I... I... I...

I kinda wanna see this with the kittens video...

Immigrant Song Cover in Old Norse 700 A.D - 1500 A.D (BARDCORE or SKALDCORE?)

( Lyrics in Icelandic behind the cutCollapse ) Crossposted from https://montuos.dreamwidth.org/1754633.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

MiL put "spinach" on the menu for tonight, but I know FiL prefers creamed spinach, so I decided to give it another go, since we actually had some cream in the house for a change (the inlaws use skim even in coffee!). I specifically wanted something saucy, because the rest of dinner was going to be pretty dry.

Creamed spinach was not a thing for me growing up, so I'm guessing Mama didn't care for it. I was grown and married before I ever encountered it that I recollect, and the first taste I had of it didn't encourage me to try again. So I never tried to cook it myself until moving in with the inlaws, and the previous recipes proffered to me were...really not great.

So I poked around on the internet (knowing in my heart that I wasn't going to follow any actual recipe; I just wanted inspiration with something better than cream cheese), and this recipe from Damn Delicious is what I picked out for the interesting flavor profile. We'll just ignore the fact that I was missing most of the more interesting ingredients called for, though...

Most recipes that look like they're worth trying start with real, fresh spinach, but realistically? I am never going to blanche spinach and squeeze it dry. I generally can't even be arsed to thaw and squeeze dry frozen spinach!

But most quick-n-dirty recipes starting with frozen spinach seem to forget the cooking step and just add it at the end, and that's just unsatisfactory: frozen spinach needs to cook for a good 5-7 minutes even in a microwave. So I figured that cooking the spinach along with the shallot onion would probably take care of both the cooking enough and the drying out, especially if I didn't add any water to it.

That's why I dumped a pound of frozen chopped spinach into the big frying pan along with maybe 1/2 cup of frozen diced onion. I dropped in half a stick of butter cut more or less into thick pats, turned the heat on to medium high, wishing I'd thought to do so earlier, because electric, ugh, and added 3 cloves of garlic cut somewhere between sliced and minced. Unlike slicing, it's awfully difficult to mince garlic directly into a pan!

I poked around at that mess with a spoon, trying to break the butter down into even smaller pieces so it would melt faster. (Did I mention I'd gotten a late start on cooking dinner? I'd gotten a late start, and time was getting away from me...)

I grated in some fresh nutmeg. I'm not sure how much, but it was distinctly more than "a pinch"; we all like nutmeg here. I also ground in some pepper.

The heat finally started to do its thing, and eventually the spinach started looking cooked and not too soggy. I had been afraid there'd be a lot of liquid to cook off, but there really wasn't. Unfortunately, the seemingly-large amount of butter couldn't be persuaded to ooze out of the spinach at all when I pushed that to one side of the pan, so I had to pour in a bit of olive oil to make the roux. Next time I will definitely start with only half the butter, and save the rest for the roux! (And yes, I admit that making a roux for a recipe that includes so much heavy cream and cheese seems silly, but I was expecting to have to use more milk and less cream than I did.)

Once the roux started looking cooked, I stirred it into the spinach, and then poured in what might have been the full half cup of cream called for...or maybe it wasn't. But I wasn't interested in washing another measuring cup, so I poured straight from the already-open-and-about-half-used carton. Then I added about a half a cup of milk, decided it looked too thick, and added more.

I skipped the Gruyere since we didn't have any, and I no longer had time to fish out a couple slices of Swiss to chop up and substitute, but I wasn't about to skip the parm...er...that is...well, this is a pecorino romano household. Me, I can't tell the difference between them, but FiL carefully goes to the Italian store for his grated cheese, because that's what he likes. Anyway. Grated cheese, stirred in, and checked for saltiness.

It still wasn't quite salty enough, so I sprinkled in a bit of bouillon (which I generally use in preference to plain salt in savory glops like this) and called it good.

I'm really, really pleased with how it turned out, and there were no leftovers at all. Crossposted from https://montuos.dreamwidth.org/1754223.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

My mother-in-law is always trying to come up with new ideas for what to cook for dinner, and sometimes it comes down to reading weekly institutional menus in the newspaper and trying to imagine what an entry actually is. This week she was inspired by "chicken bruschetta". Well, that sounded like cold open-faced chicken sandwich to me, and with this kind of cold weather that wasn't terribly interesting, so I decided to turn it around and investigate the possibilities of baked chicken topped with a bruschetta-like mixture.

Well, it turns out this is not exactly an uncommon idea, but it also turns out that it's usually grilled chicken, which wasn't a happening thing, and it's almost invariably made with fresh tomatoes, which sooooo wasn't a happening thing this time of year! But Mom had put it on the menu, so I had to make it happen somehow.

So last night I set a pair of enormous boneless skinless chicken boobies defrosting in a goodly amount of Good Seasons style Italian dressing, wishing that for once I had made the mixture heavier on balsamic than red wine vinegar.

Today the chicken got butterflied when it was thawed enough to do so (happily that works best when only about half thawed, which is where it was at lunchtime), and the pieces wiggled around so the new sides could get the marinade.

I drained a can of petite diced tomatoes, and while that was in progress, I finely minced garlic and onion. I stripped the final few green leaves from the basil plant and rendered that into teeny tiny pieces too. On a not so Italian impulse, I also scooped out a couple of tablespoons of alcaparado (a mixture of Manzanilla olives, pimiento, and capers) and chopped that fine as well. I stirred all the the choppy stuff together with the drained tomatoes, a dribble of the good olive oil, and a bit of salt (since the alcaparado was a low sodium version and the mixture still needed a bit). I let that contemplate itself for a few hours, and set aside the tomato water to cook rice.

After the brownies had come out of the oven, I cranked the heat up to 375F. I trusted that between the marinade and the topping there should be enough oil to keep anything from sticking, but I can't attest to it, since I lined the pan with Mom's (nonstick) foil for easy cleanup. I laid out the chicken pieces and topped each with a quarter of the tomato mixture plus a drizzle of balsamic vinegar. I also poured the marinade into the pan, because why not?

The chicken should probably have baked only 20 minutes or so in total, but it got more like 30, Because Reasons. 10-ish minutes before the end, each chicken piece got topped with a slice of mozzarella cheese, and that was plenty of time for it to get melty and develop pretty brown spots.

It was served with rice (cooked, as planned, with the water drained from the tomatoes), and spinach. All in all, it was a nice meal, and will be made again, although the basil will probably be subbed by a spoonful or two of pesto, which is my outta-fresh go-to for that.

Crossposted from https://montuos.dreamwidth.org/1752683.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

( Mama's obituaryCollapse )

Please toast her memory with champagne (or your celebratory beverage of choice), and in lieu of flowers, please make a contribution to the Kinsale Foundation, P.O. Box 307, Kinsale, VA 22488.

Crossposted from https://montuos.dreamwidth.org/1752571.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I'm quite certain that everyone here who cares has already heard through other channels, but just in case...

Son of the Bride of the Curse of the

Return of Bomb Shelter Radio tonight!

http://bomb.shelter.radio.am/

Midnight UTC, 8:00pm EDT

Crossposted from https://montuos.dreamwidth.org/1752025.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Clearly a visit to Yorkshire needs to be added to my bucket list! I expect this extra-sweet rhubarb would be unsullied by strawberries in pies, although I have never minded any lack of sweetness in rhubarb. I'd definitely like to see rhubarb used in savory applications. I had no idea Wensleydale cheese was rhubarb-flavored, and I might even try that Slingsby Gin someday.

http://www.bbc.com/travel/story/20190424-the-english-vegetable-picked-by-candlelight

Crossposted from https://montuos.dreamwidth.org/1751619.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

This was a triumph. I'm making a note here:  huge success.  It's hard to overstate my satisfaction.

https://www.dispatch.com/entertainmentlife/20190417/recipe-easter-ham-with-cherry-chutney

This is all about the chutney.  I have no idea whether the ham recipe is worth having, since what I had to work with was a pre-cooked spiral-cut ham.  But the chutney recipe in the local rag's food section* caught my eye the other week, and it went quite well with our ham.  I'm quite certain it will beautifully complement any number of other dishes too, but let me tell you, it's really hard to think past "a spoon" for what else it goes with!


*Notably missing on the local rag's website, though.

Crossposted from https://montuos.dreamwidth.org/1751443.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I don't watch TV a lot (I don't even have one in my own household), but my inlaws had this on tonight. Well worth watching if you have any interest in late medieval armor!

https://www.pbs.org/wgbh/nova/video/secrets-of-the-shining-knight/

Crossposted from https://montuos.dreamwidth.org/1750699.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Normally I include a snippet of an important point from an article, but there's just too much that's important here, and I can't concisely single out just one thing. So, please just click through and read it.

https://www.tor.com/2019/03/05/what-sabrina-needs-to-do-to-depict-blindness-realistically/

#foodforthought

Crossposted from https://montuos.dreamwidth.org/1750486.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Hmmmmmmm...

https://github.com/bbqbailey/westminsterChimes/

Crossposted from https://montuos.dreamwidth.org/1750139.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Reading this recipe is making me regret my life choices. To wit, sitting down at the computer and reading it without having gone to pee first!

https://deadspin.com/how-to-make-clam-chowder-like-real-fackin-new-englandah-1614954906

Crossposted from https://montuos.dreamwidth.org/1749837.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

A fiend friend invited us over for slave labor a party last weekend, to move a floor loom into the basement, and to make Chinese dumplings from scratch. Sadly, it took a little longer to get there than I had expected, so I didn't get to document the ingredients properly.

I was promptly co-opted to knead a huge lump of dough, larger than the average baby, which didn't unduly distress me. How to make the dumpling wrappers was the part I specifically wanted to learn this time. I had both mixed the filling and pleated the wrappers before on a couple of previous occasions, so I only needed a small refresher for that, but I had never made the wrappers. I also (after recovering my previously-learned technique) got to help someone else begin learning the proper pleating method. I'm still not great at it, but I can get someone started.

In the end, I didn't get the full instruction for rolling them out (I can probably figure it out, though) because my friend had gotten an early Christmas gift: the pasta roller attachment for her KitchenAid mixer! There were many, many happy squees over that during the several hours of dumpling production! There was a brief demonstration to another slave guest, but by that point I was the primary person stuffing wrappers, and didn't have the attention to spare. The last few bits of dough also got rolled out by hand, being too small to run through the pasta roller, so they got the proper thicker-in-the-middle-thinner-around-the-edges treatment.

After the dumplings were made, the dozen slaves guests were rewarded for our hard labor first with a panful of fried dumplings, and then with Chinese hotpot (similar to Japanese shabu-shabu). The broth (pork bones, daikon, and winter melon IIRC) for the hotpot had been simmering away on the stove all day while we slaved away hung out in the kitchen, and many suitable foods for simmering were provided. So we had paper-thin slices of beef (both lean and well-marbled), pork, chicken, and lamb, and there were pork-stuffed fishballs, and scallops, and shrimp, and even lobster. There were asparagus spears, and bok choy, and pea shoots, and one more leafy green I didn't catch the name of. There were freshly-made dumplings, of course, and three or so kinds of potatoes, and kabocha, and slices of lotus root, and fried tofu. I'm sure there were even more things that I don't remember or even completely missed; it was a huge table crammed full of dishes.

And we all stuffed ourselves silly, but there was still food left when we were done. And then we had smores pie and fruit basket and well-"seasoned" homemade fruitcake.

And by that time I was exhausted and realizing that it was still four hours back $home again, and chivvied Belovèd Spousal Unit to depart in enough hurry that I didn't get my share of the dumplings. Too bad; that just means I need to go back again sometime! ;>

Imgur album: Making Chinese dumplings from scratch
</a>

hashtags used on diaspora and G+: food dumplings Chinesedumplings mywork

I'll clean up the formatting later (probably html-izing); apparently not all markdown options are implemented here!

Crossposted from https://montuos.dreamwidth.org/1749534.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Ooh! This looks inspiring!

Fresh Citrus Tart with Gingersnap Crust

Crossposted from https://montuos.dreamwidth.org/1749290.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I think I "picked" a good Doctor to become a Dr. Who fan with...

The Thirteenth Doctor Has a Lot in Common With a Certain Classic Doctor From the 1980s

Crossposted from https://montuos.dreamwidth.org/1749229.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

O my friends who are #SeananMcGuire fans! The Thirteen Days of Hogswatch are here again!

Rose-Owls and Pumpkin Girls

Crossposted from https://montuos.dreamwidth.org/1748909.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I can't give a single, succinct quote from this the way I like to do, because there are too many important and interlinked bits. But, here's a bit as a starting point, which still needs more reading to understand fully: "The opposite of grimdark is hopepunk. Pass it on."

Hopepunk is different from noblebright.

One Atom of Justice, One Molecule of Mercy, and the Empire of Unsheathed Knives – Alexandra Rowland

Crossposted from https://montuos.dreamwidth.org/1748510.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.