Quote from: The Switch Journal on Wed, 10 June 2026, 05:07:56

Quote from: newzealot on Tue, 09 June 2026, 20:45:05

The Novelties bottom row 2.25U and 2.75U are for shift keys or spacebars?
Could you swap their places, as normally the 2.25U is on the left and 2.75u is on the right.
Or if you could do a render with them, it would be even better (Alice if they are spacebars)

They are for the shifts, and sure I can do that!

Great, since they are for the shifts, could you add another 1.75U right shift novelty?

2.75U is for full size and TKL, so another 1.75U will fit most smaller keyboards (just like in your US base kit)

Sure, will do!
Will update the renders once I figure out how to include the shine-through caps-lock keys in a way that doesn't push the set over the target price

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Quote from: newzealot on Tue, 09 June 2026, 20:45:05

The Novelties bottom row 2.25U and 2.75U are for shift keys or spacebars?
Could you swap their places, as normally the 2.25U is on the left and 2.75u is on the right.
Or if you could do a render with them, it would be even better (Alice if they are spacebars)

They are for the shifts, and sure I can do that!

Great, since they are for the shifts, could you add another 1.75U right shift novelty?

2.75U is for full size and TKL, so another 1.75U will fit most smaller keyboards (just like in your US base kit)

speaking of which, wtf is a rutabaga & what do you do with a celery root?

"Rutabaga", also known as "Swede" or "Swedish Turnip" is a spherical root vegetable that is cross between cabbage and turnip.
The flavour carries the bitterness of cabbage but also a little sweetness. Most often boiled, mashed and served with different dishes of salted pork or ham.
In Finland, there is a dish where mashed swede is mixed with syrup, cream and crumbs and and egg, flavoured with ginger (and sometimes nutmeg and/or allspice) and baked to make a gratin, not unsimilar to a sweet potato pie without the crust, but again: most often served together with pork and not as a dessert.
(It is not typically called "rutabaga" in Swedish, only "rotabagge" in a specific dialect)

Celery root is the root of celery. It is also spherical, looking similar to swede. It is sometimes easiest to tell them apart by smell as celery root has the tanginess of celery (obviously).
Also needs to be boiled to eat but is tougher and stringier. Celery root is most often used for soups, I think, and often a major part of vegetable stock.
Last night I diced some finely and used in a Bolognese to give it more flavour.
You might find a recipe for a dish where a slice of celery root is simmered in stock or baked for a long time, but I think that is much overrated.