As previously mentioned, updates will be sent shortly. Your support mechanism involves a beam, not a joist. (just semantics.) It's wise of you to be concerned about the top of the posts; however, don't overlook the base of the "notch". The bearing surface for the beam could be more decayed than anticipated due to trapped moisture. Consider probing the post with a tool to check if the base of the notch is still sturdy.
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From: Peter Shaw Date: October 8, 2024, 07:15 AM Hello crew, I hope you're all doing wonderful. Over the last few weeks, I've been diving into fresh culinary projects and thought it would be fun to talk about some of our favorite local meals. Recently, I crafted a delectable risotto, and it was incredible! Does anyone have any favorite recipes or cooking insights they'd like to discuss Eager to learn about your food explorations! @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ Warm regards, Peter From: Marta Lewis Date: October 8, 2024, 08:40 AM Hi Peter and team, That sounds marvelous, Peter! One of my prized recipes is making authentic homemade pasta. I combine semolina with eggs for a velvety outcome. It's fast, satisfying, and a crowd favorite. A cooking tip from me: always infuse your boiling water with salt. It really boosts flavors, especially when preparing pasta. Enjoy your culinary journeys! Cheers, Marta @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ From: Olivia White Date: October 8, 2024, 10:30 AM Good morning everyone, Peter, your risotto sounds fantastic! I'm a fan of integrating flavors, too. Recently, I finalized a dessert involving cocoa and berries. It's harmonious and tangy without being too heavy. Marta, pre-salting water is truly insightful. I also like to employ pre-made spice blends. It builds up flavor and relieves kitchen stress. Anxious to hear more! All the best, Olivia @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ From: Henry Green Date: October 8, 2024, 01:00 PM Hey everyone, Loving all these remarkable culinary creations! I've recently dabbled in baking. My latest treat is a sourdough bread that's both wonderfully crusty and pillowy inside. It's a perfect meal enhancer or snack with butter. One baking tip: always ensure ingredients are fresh for the best results. Excited for more exchanges! Regards, Henry
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