I am the developer of Summit for Lemmy.

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Joined 2 years ago
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Cake day: June 13th, 2023

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  • I’ve been maintaining a free app for over 6 years now. It’s a lot of work. It’s not like you have crunch time, but it’s like you can go from just doing light maintenance to suddenly needing to drop 20 hours on it within a week on a dimes notice if there are major changes to certain dependencies. On top of that, the consistency is difficult. I will get bored and not work on it for months but I still need to keep up with the latest changes or else compatibility might break.

    Having monetary incentive really helps with the boring work. The work that you need to do to keep the app going. And not necessarily the feature work which is usually a lot more fun.








  • In the last two years, its gotta be our air fryer/ convention oven. No preheating time for anything that needs to be cooked in the oven, exceptional heat distribution due to the convection and super consistent. If I cooked something at 400f for 15 minutes it will always come out the same way every time. I never use our big oven anymore. I love it.

    We have the one that the Wirecutter recommends which is the Cuisinart Chef’s Convection Toaster Oven TOB-260N1.





  • I saw a video that opened my eyes to what I could do with plastic wrap in the context of food storage. Also freezing stuff. In general I feel like both help me keep my groceries fresher and also waste less.

    Some examples. Sometimes you only need half of an onion. I used to use an entire zip lockbag or just put it in the fridge as is. This is such an obvious idea but now I just plastic wrap left over veggies and they stay super fresh. Plastic wrap can pretty much be used to create a near airtight bag of any shape and size.

    Another example with freezers is sometimes I buy things like jalapenos and end up only using half of them and eventually have to throw the other half out. Again this is such an obvious idea in hindsight but now I just freeze the other half. They can pretty much stay fresh for months and I will end up figuring out another use for them in the meantime.

    Both these ideas seem so obvious but for some reason didn’t really come naturally to me until I watched some cooking videos and found this is what some chefs do.