#skyrim #VideoGames
I now started really working on the second house, and moved my current pets, Skritch the skeever and Thisle the bunbun, to Heljarchen Hall. The bard there is Oriella, I enjoy her flute playing a lot. I also figured you don’t have to keep the small house part when you build the manor, you can convert that to an entry hall. This house also has a special feature, a trophy room. I expected it to be like that in Bloodchill manor, but it isn’t at all like that. Which is a shame. Instead you can build stuffed trophies of creatures you slay in the dungeons and the wilderness. I might make the spriggan, I do like how they look.
I also got the staple cow and a couple of chickens, and a stable for my horses. Well, horse, my reindeer doesn’t seem to want to go into this stable. But the chestnut brown horse here is less glitchy than the one in Goldenhills plantation.

I still have the house building achievement to get, so either there’s a glitch or I have to go to the third one and make it a big house, too. Mind you, I never figured who’s the housecarl for that site, so I think that’s what I’ll figure out tomorrow.

#food
As I mentioned in my introduction toot, I'm a chef. It took me quite some time to figure out what I wanted to do with my life, but once I did that, I've been really in my element.
Just so you know, this is going to be long 😀

I graduated as a chef ten years ago, and got my bachelor's degree in hospitality management four years ago. During these ten years I've worked in various places, from a la carte services to lunch buffets.

I did try to get my degree by working, but no business wanted to hire me to do that. So I started by interning in two different lunch cafes.
The first one was an experience. It was run by a person who really had no idea how to run a restaurant. The kitchen was way too small for three people, for starters, and they had me making the salad buffet while the chef was making warm dishes on the small stove not even a meter away from the small worktop I worked on. But they did figure that I'm damn good at making cold dressings and bread dough. So I got to make those whenever necessary, and not be in the kitchen while doing those. There was a small hallway where they'd set up a small table.
The restaurant itself was an... experience. The owner loves knick-knacks, so the lovely space with the wood panelling and hardwood floors got kind of ruined by the copious amounts of cheat tat the lady kept bringing in. I know she still does it, because while she sold that place, she now runs a different place elsewhere.
I decided to look for another place, though, after I got fed up with the shouty arguments the owner had with the chef on a daily basis, and once she snapped at me for no reason, which was the last straw for me.
I found another place on my way home that day, it was like it was meant to be, I saw the advert for a lunch cafe which at the time was deemed the best in town. Honestly, the team working there was so much fun, we had an awesome time together and they taught me so, so much!

After six months interning there I applied for vocational college and by January 2015 got accepted to the adult line.
During my studies I did periods in restaurants around town, and I also studied in England for a month.
I graduated in 2016, as one of the few people who stuck with it for the two years. Our class started with about 30 people, but by the end there were only about 10 of us left.

My first paying job was at a holiday center in the middle of nowhere, where there were weeks when I couldn't go home after my shift because the public transport in the area is abysmal, and it was rare if someone else started or finished a shift at the same time as me and could give me a lift.
The environment was lovely, I took many walks in the woods during the days I had to stay overnight. But it does take a toll on you if you can't go home every once in a while and are surrounded by people who don't really get you.
But even though one of the waitress/chefs kept harping on about "This isn't a job for the faint of heart", it never managed to scare me out of the profession.
I will say that there was no actual cooking involved in this job, not really. The only time I got to cook something was that one day when there weren't many holiday customers and it was rainy, so the lunch buffet got to be more spontaneous. And it was the only time I got praised for how great everything was; I made Alaskan pollock in lingonberry sauce and potato rosti from scratch.
Otherwise the lunch service was exhausting. And I mean exhausting. At first the huge variety of salads, smoked fish and the three warm dishes were nice, affirming that you just need to get into a routine, which is good. But at some point you get bored when there's practically no cooking involved, apart from making 10 kg meatballs once a week and smoking a couple of salmons a week. That is if you happened to land the shift where those were involved. Most of the job, really, was opening jars, pouring the contents onto a serving dish or a bowl and reheating the warm foods that someone else in an earlier shift had made again.
I will say, that it was the only job where I never really had to do any dishes, the owners' oldest kids and their friends had that covered.
Also, later I served one of the owners' daughter at my current job and she was studying something entirely else, so she doesn't seem to want to continue the family tradition (the place was started by the current owners' grand-parents).

After this job it took some time to find another one. At the time, around 2017-2018, my home town didn't have many jobs in my field, so I had to expand my search a little, within means of being able to get to work by public transport.
I found a cafe that was looking for a baker. I'm no baker, but the employer didn't seem to mind. She was a talker, and my first sign of noping out should had been the fact that she mentioned she'd had several people quit on her. I did land the job, and I think I did a total of three shifts.
I was a temporary baker covering for the main person whenever necessary. It was around Shrove Tuesday and my first job was to cut and fill shrove buns. But apparently I cut them all wrong, not straight enough.
On another shift I was to make a cheesecake out of some leftover licorice sauce and cream cheese. Apparently it had not set properly when the owner went to try and serve it, so she called me on my day off to tell me off about it. So that was fun.
And she had her husband run to the store down the block to get things instead of having a deal with a wholeseller. And whenever she thought he brought the wrong things, she shouted at him. In the earshot of not only us employees but the few customers we had and most of all their 10-year-old daughter. So yeah, I don't wonder why she had many people quit on her. I didn't, though, she just stopped giving me shifts and eventually the contract ended and I never went back there again.

After that I figured I really need to do something, so I decided to further my knowhow. I applied to university of applied sciences, and got in on my first try to study for a bachelor's in hospitality management. I had to go on campus to the neighboring city once a month, otherwise the studying took place at home. But the little money I got for studying wasn't enough. I needed a job, and thanks to the study mostly at home I could work while I studied.
I knew the campus I studied at needed student employees at their campus restaurant. So I figured I'd ask the restaurant on the campus at my home town. And wouldn't you know, they were also looking for someone! So I applied, fearing someone better would be given the position. Later I learned I was the only applicant, thanks to supervisors never deleting or archiving old emails before I was given permission to handle the restaurant email 😅
Thanks to this job, lunch cafe again, as it turns out to be my thing, I was able to keep studying, and also applying assignments to the work I was doing and then show the results to my teachers and fellow students.
I did my thesis on the nutrition of the elderly and its importance to being able to stay active and take care of oneself for as long as possible. My goal was to make short informational videos that would had been shared on youtube, but the people who ordered them had some sllightly impossible demands. But my thesis was accepted and graded even if the videos never saw the light of day. And it taught me a lot about nutrition and its imporance to my own wellbeing and ability to stay active as I age. I also asked my mother-in-law to be a sounding board for whatever I managed to get in form of videos.
Anyway, I graduated in 2022, and after that became a full employee at the campus restaurant.

Speaking of, it's the best job I have ever had. First I had a supervisor on site, she was great, we made for an awesome team and I was so sad when she decided to quit. In hindsight, I now understand why she quit (our boss is... a personality).
After she quit, I got a coworker, a professional baker, so I dealt with the lunch foods and she did the cafe stuff. Then COVID hit and the campus was closed. There was no work for a very long time, until they decided that school restaurants can open at least a bit, so I became the sole worker for six years from then on. At first all lunches had to be takeaway, and that was its own nightmare. I got to cook, but then I also had to package the portions as students came in to buy their food.
I was happy when places finally got to open properly, and since then I really worked alone. But it was okay, as there's another restaurant across the yard on campus with capabilities to serve more people than we have.

My job in its core has been cafe and lunch work, so I open the cafe in the morning, I make coffee and fill sandwiches to the showcase. Then I start making lunch. We have had various option combinations over the years. In the beginning we had a soup, a sandwich and a salad option. Then we ditched the salad and only had the soup and the sandwich. Then we started alternating between soup and a more filling warm dish option, like pasta or potato based casseroles. Then the casseroles became the staple and instead of soup we started serving two casserole options.

This past spring was an experience, though. We got a contract with a college that moved on campus and we got more people in for lunch. So I needed a coworker to lighten the load. But things happened, we learned these people hired did not actually have the experience they claimed to have and it was taxing not only to me but also my supervisor, who is a superwoman, by the way. She's on another campus, but runs that restaurant and ours.
So I definitely need this summer break 😅 I will return in August.

A couple of weeks ago I reached year 7 of being dairy free and not consuming red meat. Working this job has been a great help on that regard, and given me opportunities to try lots of new things out.

Told you this would be long. And apparently I can use up this character count 😆

Alright, now I've got things as I feel they should be on this new account, so normal tooting may commense.

My midsummer's been spent mostly at home. Which is sort of out of the ordinary, we usually either gather with our friends to the arcade, or we take a random night time drive with no particular end goal. But this year we decided that we did spend last weekend with our friend group and have one of theirs 50th birthday bash planned at the arcade in a month, so we'd hold off celebrations until then.

All this got me thinking how we don't really get invited anywhere. Don't get me wrong, I don't mind that we aren't. But we're usually the ones who invite others to whatever we plan to do.
Then on the other hand, basically everyone in our friend group are neurodivergent to some degree, so, that may also be a factor.

Hi there! Here’s an #introduction for this new instance.

I’m a soon-to-be 40-year-old #nonbinary #LGBTQIA person from southeastern #finland

I toot in English and Finnish, depending on the subject and what’s on my mind.

I maintain a #pinball #arcade with my partner @apzpins which we’ve been running for soon 15 years. The arcade is also on fedi, but we post in Finnish only, @hopeakuula , in case you’re interested.

We also have an elderly cat Wäinö in our small lovely family, who I toot photos of at times.

My interests include #videogames , I especially enjoy adventure games and RPGs, #animals , #Cats , #Travel , #scifi , #horror , and #crafts , I especially enjoy #knitting , #crochet and #crossstitching

I am a #chef by profession, so #food and #coffee are huge things for me. I sometimes toot about food stuff, and gladly talk about food, food cultures and share experiences.

#cycling is also fun, I mainly do this during the snowless time of the year. My home town has pretty good bike routes and I sometimes toot photos of those.

I’m #autistic , which surely comes off as hyper fixactions and in an unusual way of experiencing, seeing and handling the world and its goings-on.

I take quite a lot of pictures, and usually add those to my toots.
I love to write a lot, so Mastodon is the social media platform for me.
Spoonerisms are a part of my every day life, even if I don’t always say them all out loud xD

I like spring, summer and autumn, writing, my job, animals, my partner and friends and hobbies immensely.

If something sounded great, gimme a follow! It’s nice to meet new people!

Heippa! Instanssinvaihdon kunniaksi uusi #esittely

Olen piakkoin 40-vuotias #eibinaarinen #LGBTQIA henkilö Kaakkois-Suomesta.

Tuuttailen englanniksi ja suomeksi, vähän aiheesta ja asiasta riippuen.

Ylläpidän #pelihalli a puolisoni @apzpins kanssa, ollaan pyöritetty #flipperi hallia pian 15 vuoden ajan. Hallikin löytyy fedistä, jos kiinnostaa, @hopeakuula

Pieneen rakkaaseen perheeseeni kuuluu myös kissavanhus Wäinö, josta tuuttaan kuvia ajoittain.

Kiinnostuksen kohteita mm. #videopelit , pelaan eritoten seikkailu- ja roolivideopelejä,
#Eläimet , #kissat , #matkailu , #scifi , #kauhu , ja #kasityot , tykkään erityisesti seuraavista: #virkkaus , #neulonta , #ristipistotyöt

Ammatiltani olen #kokki , joten #ruoka ja #kahvi ovat tosi isoja juttuja. Tuuttaan välillä ruokajuttuja, ja juttelen mieluusti ruuista, ruokakulttuureista ja jaan kokemuksia.

#pyoraily on myös kiva juttu, tätä harrastan pääsiassa lumettomaan aikaan, eli puolet vuodesta. Kotiseudulla on aika jees pyöräilyreitit, joten välillä pyöräretkistä tulee tuutattua kuvia.

Olen #autisti mikä varmasti ilmenee hyperfiksaatioina ja epätavallisella tavalla kokea, nähdä ja käsitellä maailmaa ja sen menoa.

Otan aika paljon kuvia ja yleensä niitä tulee tööttieni ohessa. Tykkään myös kirjoittaa tosi paljon, joten Mastodon on siihen oiva some mulle.
Sanamuunnokset on osa mun arkea, vaikken välttämättä niitä aina ääneen edes sano 😆

Tykkään keväästä, kesästä ja syksystä, kirjoittamisesta, mun työstä, eläimistä, mun puolisosta ja ystävistä ja harrastuksista valtavasti.

Jos joku juttu kuulosti kivalle, niin laitapa seuraten! On kiva tavata uusia tyyppejä!