Hollis
@hollis.computer
Computers • Cooking • Board Games • Math
he/him
he/him
I never knew how good I had it in Atlanta until I went somewhere that I couldn’t find Red Rock
December 14, 2025 at 3:20 AM
I never knew how good I had it in Atlanta until I went somewhere that I couldn’t find Red Rock
@breetz.zone as a #thankful Kentuckian, you’ll appreciate this: leftover turkey hot brown
November 30, 2025 at 12:18 AM
@breetz.zone as a #thankful Kentuckian, you’ll appreciate this: leftover turkey hot brown
And here’s a plate with everything we brought! Turkey thigh confit with chimichurri, stuffing, parsnip purée, and turkey gravy.
November 27, 2025 at 8:53 PM
And here’s a plate with everything we brought! Turkey thigh confit with chimichurri, stuffing, parsnip purée, and turkey gravy.
Oh, one more prep photo. We put the stuffing in the oven to get a little color on top before bringing them over.
November 27, 2025 at 8:49 PM
Oh, one more prep photo. We put the stuffing in the oven to get a little color on top before bringing them over.
And now just that quickly, they’re beautiful! (There’s only 7 now because one of them was going a little too fast and we had to take it out early. Rest assured, we’re eating all 8)
November 27, 2025 at 6:57 PM
And now just that quickly, they’re beautiful! (There’s only 7 now because one of them was going a little too fast and we had to take it out early. Rest assured, we’re eating all 8)
After 17 and a half hours, the turkey comes out. Looks kinda gross, right? Well, next it’s going in a 500°F oven to crisp up the skin!
November 27, 2025 at 6:40 PM
After 17 and a half hours, the turkey comes out. Looks kinda gross, right? Well, next it’s going in a 500°F oven to crisp up the skin!
Stuffing saga continues: alliums (leeks, shallots, onions, and garlic) and celery sweating out in a mixture of butter and bacon fat. You cannot imagine how good the place smells right now.
November 27, 2025 at 3:58 PM
Stuffing saga continues: alliums (leeks, shallots, onions, and garlic) and celery sweating out in a mixture of butter and bacon fat. You cannot imagine how good the place smells right now.
Stuffing time: we start by rendering just a little bacon
November 27, 2025 at 2:17 PM
Stuffing time: we start by rendering just a little bacon
And here’s the pasta we made with the parsnip cream
November 27, 2025 at 1:13 AM
And here’s the pasta we made with the parsnip cream
Turkey’s starting now! In a repeat of last year’s central dish, we’re confiting twelve entire turkey thighs. It’s sealed up in bags with duck fat and bay leaves, and it’ll sit in the immersion circulator for about 20 hours at 158°F.
November 26, 2025 at 11:54 PM
Turkey’s starting now! In a repeat of last year’s central dish, we’re confiting twelve entire turkey thighs. It’s sealed up in bags with duck fat and bay leaves, and it’ll sit in the immersion circulator for about 20 hours at 158°F.
Also ongoing, and because I apparently never remember what a pain in the ass it is to make, I’m doing a clarified milk punch. This one has rum, falernum, cranberry simple, lemon juice, orange juice, orange zest, and spices.
November 26, 2025 at 10:09 PM
Also ongoing, and because I apparently never remember what a pain in the ass it is to make, I’m doing a clarified milk punch. This one has rum, falernum, cranberry simple, lemon juice, orange juice, orange zest, and spices.
Some of the cream that the parsnips were boiled in (now heavily perfumed) gets strained off, so for dinner tonight it’s going to become a sauce for some pasta.
November 26, 2025 at 10:00 PM
Some of the cream that the parsnips were boiled in (now heavily perfumed) gets strained off, so for dinner tonight it’s going to become a sauce for some pasta.
First dish up is the buttermilk garlic parsnip purée. The diced parsnips get boiled in buttermilk and cream, along with some garlic and thyme, then blended until smooth.
November 26, 2025 at 10:00 PM
First dish up is the buttermilk garlic parsnip purée. The diced parsnips get boiled in buttermilk and cream, along with some garlic and thyme, then blended until smooth.
August 31, 2025 at 1:32 AM
Starter packs and randomized booster packs are done! All that’s left now is to fill out some missing content on the website and design some signs for the table. Saturday’s looming, but everything’s moving apace!
August 26, 2025 at 7:46 PM
Starter packs and randomized booster packs are done! All that’s left now is to fill out some missing content on the website and design some signs for the table. Saturday’s looming, but everything’s moving apace!
Had a small collation party last night, putting together my starter packs. Each one has two preconstructed decks with no randomization, so on its own it’s a complete 2-player experience. Later this week I’ll be assembling small randomized booster packs that can be used to customize the decks.
August 19, 2025 at 10:13 PM
Had a small collation party last night, putting together my starter packs. Each one has two preconstructed decks with no randomization, so on its own it’s a complete 2-player experience. Later this week I’ll be assembling small randomized booster packs that can be used to customize the decks.
My small card game, CTF, now exists! I just received the print run that I’ll be selling at PAX West. If you’ll be there on the 30th (Saturday) stop by the PNW Tabletop Game Market to see it in person and check out 16 other games by amazing local designers!
More photos once it’s unpacked and sorted!
More photos once it’s unpacked and sorted!
August 16, 2025 at 12:22 AM
My small card game, CTF, now exists! I just received the print run that I’ll be selling at PAX West. If you’ll be there on the 30th (Saturday) stop by the PNW Tabletop Game Market to see it in person and check out 16 other games by amazing local designers!
More photos once it’s unpacked and sorted!
More photos once it’s unpacked and sorted!
There’s a joke in mathematical circles about using a capital Xi (Ξ) to represent a complex number, and dividing by its conjugate.
July 14, 2025 at 2:59 AM
There’s a joke in mathematical circles about using a capital Xi (Ξ) to represent a complex number, and dividing by its conjugate.
Realized that I forgot to take a photo of the must when I mixed it yesterday, so I made sure to grab one just now when I added the yeast!
July 14, 2025 at 1:23 AM
Realized that I forgot to take a photo of the must when I mixed it yesterday, so I made sure to grab one just now when I added the yeast!
2. I started a 5-gallon batch of blackberry mead. Right now it’s just 10 lbs of honey, 10 lbs of blackberries, about 3 gallons of water, and a few campden tablets to sanitize the must. Tomorrow I’ll add pectinase (it’s definitely going to need it with all those berries) then pitch the yeast.
July 12, 2025 at 11:30 PM
2. I started a 5-gallon batch of blackberry mead. Right now it’s just 10 lbs of honey, 10 lbs of blackberries, about 3 gallons of water, and a few campden tablets to sanitize the must. Tomorrow I’ll add pectinase (it’s definitely going to need it with all those berries) then pitch the yeast.
Progress made on two mead projects today:
1. I took a 1-gallon batch of plain honey mead, racked it off the lees and added some brewed earl gray tea in which I’d dissolved a bunch of lactose, plus a split vanilla bean.
1. I took a 1-gallon batch of plain honey mead, racked it off the lees and added some brewed earl gray tea in which I’d dissolved a bunch of lactose, plus a split vanilla bean.
July 12, 2025 at 11:30 PM
Progress made on two mead projects today:
1. I took a 1-gallon batch of plain honey mead, racked it off the lees and added some brewed earl gray tea in which I’d dissolved a bunch of lactose, plus a split vanilla bean.
1. I took a 1-gallon batch of plain honey mead, racked it off the lees and added some brewed earl gray tea in which I’d dissolved a bunch of lactose, plus a split vanilla bean.
Oh shit, great minds!
And for home fermentation I kinda think expertise is overrated. It’s great to know all the stuff if you’re trying to make many consistent batches of a thing, but for example I’ve never once tried to control the temperature of my meads as they ferment.
And for home fermentation I kinda think expertise is overrated. It’s great to know all the stuff if you’re trying to make many consistent batches of a thing, but for example I’ve never once tried to control the temperature of my meads as they ferment.
July 12, 2025 at 5:32 PM
Oh shit, great minds!
And for home fermentation I kinda think expertise is overrated. It’s great to know all the stuff if you’re trying to make many consistent batches of a thing, but for example I’ve never once tried to control the temperature of my meads as they ferment.
And for home fermentation I kinda think expertise is overrated. It’s great to know all the stuff if you’re trying to make many consistent batches of a thing, but for example I’ve never once tried to control the temperature of my meads as they ferment.