 second of the action!). Sorry the videos are so long. I am not so smart.
Note, the video bogs down when I start jotting down notes... sorry about that.
No dude, I'm gonna implement SHA256 in Boom format and make the player reverse it, that'd be the ultimate puzzle.
What's the object of the other puzzle?
It's more of a test of agility and luck, and less one of intellect, but anyway, revenant blast spoiler.
 In both cases, the monster occupies the teleport square, so as long as it's stupidly alive, you can't live.
In the first area, you have to align yourself with the two revenants and the baron. Move a bit to the side so that the revenants can see you and throw their tracers. When they do, move to the other side, so that the missile will curve back to reach you and be intercepted by the baron. Repeat until the baron dies. Once the process is over, go grab the megasphere before you teleport, you'll need it.
In the second area, revenants everywhere will constantly throw tracers at you. The cyberdemon is stuck in place. Basically, you have to circle-strafe around the cybie like if you were in a slaughtermap and try to dodge all the projectiles flying around willy-nilly while you get as many revenant tracers to impact the cyberdemon. You may want to wait a bit so that the cyberdemon kills a lot of revenants while you accumulate a huge herd of tracers following you (it's kinda neat how they have additive translucency in ZDoom, giving them the look of a single fiery projectile of doom). However, do not expect to be able to get 100% kills on that map anyway. As soon as the cyberdemon bites it, run away to safety.
I got 31% kills at completion.
can't you put that in spoiler code? I started reading your post and you immediately go into spoiler mode. I vant to feeger it out mah self! (and curse all the while).
Edit: I beat it. Will upload my bitching LP in a few hours.
Edit: I'm going to try to make a puzzle wad. I hope I can come up with something decent. :) The puzzle is going to be to build a bridge to cross a lava pool.
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If you have any questions about the mailing list, please contact us.Is chess pie "pretty?" No. Is it insanely good? Yes! To borrow from chef David Chang's term, I'll call this pie "ugly delicious," and highly recommend it to you next time you need (yes, need) to make a pie.
We had a hankering for pie and, as shown in the previous post, an abundance of maple syrup that we were also itching to use in a dessert. Thus, chess pie was the dessert of choice. Chess pie, if you aren't familiar, is a traditional Southern dessert that is essentially a custard pie. This is the perfect pie to make when you are between seasons, as we are right now, when we are post-apples and winter squash and pre-rhubarb and strawberries. The custard in a chess pie is unique because it is made with buttermilk and has a bit of cornmeal in it to help thicken and set the custard. It is typically made with cane sugar, but maple syrup (or honey) works really well, too. My favorite part of chess pie is the golden, crispy crust that forms on top from the caramelized sugar, providing a richer, caramel flavor on top and a contrasting texture. I did a deep dive into different chess pie recipes, such as those from the Kitchn, Sean Brock and Christina Tosi's version she calls "crack pie," then played with the ratios to make the filling I liked best and adjusted everything as needed to use a liquid sweetener like maple syrup.
For the crust, I used the all butter crust in Samin Nosrat's Salt, Fat, Acid, Heat, which I adore, but you could use any crust you like, including a lard-based crust or gluten free crust. Pie crust is basically my one baked good I don't try to sneak sourdough or sprouted flour into...the occasional regular pie crust (still with organic flour and a bit of whole spelt) is fine once in a while. For the gluten-free folks, you can sub gluten free all purpose flour, such as Bob's Red Mill, for the regular flour in the filling. You could also try using all cornmeal instead of a mixture of cornmeal and flour and see how that goes; in that case, I would add a bit of cornstarch to the mix to lighten it up.
Unfortunately, we were pruning our apple tree while this pie baked, and I failed to hear the timer, so it got about ten minutes over-baked. That is just fine for the filling but the crust was over-done...we certainly still ate it without complaint, however. We just had ours extra crispy.
A few recipe notes: This recipe is for a deep dish pie pan; if you only have a regular pie pan, simply decrease the filling ingredients by 1/4. When making the custard, add the buttermilk as the very last ingredient and pour the custard immediately into the crust and bake right away; because the buttermilk is so acidic, it can cause the filling to curdle if mixed in too early. This is not a blind-baked crust, so go ahead and pour your filling into an unbaked crust and bake it from there. Once baked, which should take about an hour or the custard is just set (the Kitchn chess pie recipe says the custard will read 200 F when ready), let the pie rest at least an hour before slicing and serving. It is so good when still a little warm, right at that hour mark, but it is also amazing cold. Perhaps even better? I am a huge fan of cold pie, so I strongly suggest you try at least one slice cold, for me.
Preheat oven to 350 F. If making your own buttermilk, whisk together the milk and vinegar 15 minutes before beginning and set aside.
Roll out your pie crust and fit into a deep dish pie pan. Refrigerate your crust while you make the custard.
In a mixing bowl, whisk together the maple syrup, sugar, eggs, melted butter, vanilla, and maple extract (if using) until well combined. Sprinkle in the flour, cornmeal, and salt, stirring vigorously to remove any lumps.
Set your pie pan on the counter. Whisk the buttermilk/milk+vinegar mix into the filling mixture and pour immediately into the crust. Put right into the oven.
Bake for 30 minutes, then carefully sprinkle an extra tablespoon of sugar on top of the filling to create a crust. Bake another 20-30 minutes until the filling is set. It may slightly jiggle but should not be liquid at all.
Remove from the oven and sprinkle the top with a pinch or two of good quality, flaky sea salt. Let cool for an hour before slicing and serving.
Store leftovers in the fridge, where it will keep for 2-3 days.I decided this year to commit to a set of intentions that will guide and ground me as I work towards my goals both personally and professionally. Knowing that this was coming, I started to do a deep dive into how to let go of what was no longer serving me. I know it’s true – when we let go of what no longer serves us in life, we open up space for what is possible.
However, if it was simple to let go of what no longer serves us, then we’d all do it. When I moved my life across the US after 20 years in New York, got married, and changed my career completely – I got my Ph.D. in letting go of what no longer served me – it was messy, beautiful, exhausting, hard, (painful at times) however absolutely rewarding.
There is something to be said about a minimalist way of living, less creates more space. If it’s hard to let go of physical items, then read closely. The secret to clearing out a physical space is 1) becoming clear on what is not serving you about your current space, and 2) developing a plan to clear it out right away. Don’t