Pro Bone Plus Extra

[Maricel Fergason]

Ihave a rig in unity with animation . I d like to edit the weight and mesh or even animation inside blender but the exporter keeps adding an extra bone (armature bone) and unity loses the animations. Anyone has solved this? I searched a way to hack the fbx python script and # 3 lines that add that bone but it still adds it.

I tried it and worked as expected I believe. but it is not what I need

I cant have the root bone named root (not using UE)

But that would be easy to fix, the thing is that I need that root bone to be an actual bone, skinned, I it is not doing that

Here is what I need: Im using mixamo structure on mechanim (actually the developer is, the game is entirely working with dummy assets that I have to replace but respecting the exact structure, so I dont have much room to improvise here), this is not the usual humanoid in unity, this means that I have to recreate this entire structure without the armature dummy that blender creates when importing and exporting it.

The hack I did, was similar to your first script, delete the actual first bone of the structure, and animate the armature as a bone, but this means this bone can not be skinned it is working, but it isnt perfect.

to compare, here is the mixamo download imported in max with no dummy at 000. starting the hierarchy at the hips.

Blender due to its structure always creates that dummy as an armature. but would be cool if it could export it without that dummy.

Damn, that was my impression too.

I think I can manage with the hip bone being substituted by the armature, it simply cant be skinned, worksbut it is not perfect. I really want to animate in blender since the workflow is so much better!

This high protein lentil soup is the ultimate cozy weather meal. Filled with warm spices and packed with vegetables, protein and fibre it's a balanced meal the whole family will enjoy!

It's November which means it is officially SOUP SEASON. Despite being a summer girl I honestly think soup season may be one o the best seasons there is. There is just something super comforting about coming home on a cold day to a warm bowl of soup.

However I've never really been able to call soup a meal. Sure it taste great but it never leaves me feeling full for more than an hour. Which is why I have been loving this High protein lentil soup recipe recently.

Lentils- The star of this protein lentil soup! I LOVE adding lentils to meals for an easy boost of plant based protein and fibre (plus they just taste so good). or this recipe I use dry red lentils (don't use canned or your soup will be too soggy)!

Vegetables- Celery, onions and carrots are needed for the base of this soup (called a mirepoix) which is the key ingredient in any good soup recipe! We also add LOTS of leafy greens- so grab your curly kale or spinach!

Bone broth- Recently I have been loving adding bone broth to my soups for an extra dose of protein (plus glycogen and collagen for my joints). However don't worry if you don't have nay on hand- any vegetable or chicken broth will work!

Tomato sauce- Any tomato sauce will do. I personally love this one as I find it has the most authentic flavour (and no added sugar). However use whatever you have on hand. This is supposed to be an easy recipe so don't over complicate it!

Step one: Make your mirepoix. Mirepoix is the secret to ALL good soups. It's a french base from the aromatic vegetables of carrots, celery and onion that are diced and sauteed in olive oil until soft and fragrant. It helps add flavour to ANY soup and is a key ingredient in our high protein lentil soup! So over medium heat add your olive oil to your pot. Once hot add in your onion, celery and carrots and saute until soft (about 5 minutes). Add in your garlic and saute for another minute.

Step three: the final product- After 25 minutes add in your tomato sauce, and stir in your leafy greens. Add water to thin until it reaches the desired consistency ( it is a thicker soup) and season with salt and pepper!

It really depends on each individual and their hunger levels. For me I like pairing my soup with some whole grain crackers (like Triscuits or Ryvita) or a small salad just to help keep me feeling satisfied longer.

YES! You can easily just swap out the bone broth for a vegetable or chicken broth if you don't have any bone broth on hand! Nutrition tip: I personally always like to choose a lower sodium broth and customize the salt to my taste prefrance after!

Loved reading about lentils and how much protein they contain.Wondering if the clear broth from the lentils offer significant amount of protein ? I am looking for a protein packed soup but don't do well with the lentils due to other medical complications.Thank you for your further considerations.

I'm glad you enjoyed! I'm not entirely sure which clear broth you are referring to? Typically the liquid canned lentils are stored in is best to be rinsed and drained as it is mainly used as a form of preserving the lentils to keep them fresh- it is not a significant form of protein. Hopefully this helps ?

Yummy! Will try with chicken sausage or add some fennel seeds next time for a bit of an Italian (I think?) take! Buy some crusty bread for this one. That was the only thing I was missing for my cozy lunch today.

Excellent -- on Day 2. I found the flavors a bit bland when I ate this the same day as prepared. However, by Day 2 the soup had become more of a Dal, and the flavors had deepened. I had it for breakfast over brown rice, and it was wonderful. I don't fault the recipe for this - it's just the way that soups work. They always taste better on Day 2. So if I ever get an organized bone in my body (maybe a bone transplant from Marie Kondo?) I'll try to make this ahead of time. I think it could benefit from a little heat, so I'll probably add some cayenne next time around. Thanks for the recipe!

Fibrodysplasia ossificans progressiva is a disorder in which muscle tissue and connective tissue such as tendons and ligaments are gradually replaced by bone (ossified), forming bone outside the skeleton (extra-skeletal or heterotopic bone) that limits movement. This process generally becomes noticeable in early childhood, starting with the neck and shoulders and proceeding down the body and into the limbs.

Extra-skeletal bone formation causes progressive loss of mobility as the joints become affected. Inability to fully open the mouth may cause difficulty in speaking and eating. Over time, people with this disorder may experience malnutrition due to their eating problems. They may also have breathing difficulties as a result of extra bone formation around the rib cage that restricts expansion of the lungs.

Any trauma to the muscles of an individual with fibrodysplasia ossificans progressiva, such as a fall or invasive medical procedures, may trigger episodes of muscle swelling and inflammation (myositis) followed by more rapid ossification in the injured area. Flare-ups may also be caused by viral illnesses such as influenza.

People with fibrodysplasia ossificans progressiva are generally born with malformed big toes. This abnormality of the big toes is a characteristic feature that helps to distinguish this disorder from other bone and muscle problems. Affected individuals may also have short thumbs and other skeletal abnormalities.

Variants (also known as mutations) in the ACVR1 gene cause fibrodysplasia ossificans progressiva. This gene provides instructions for making a member of a protein family called bone morphogenetic protein (BMP) type I receptors. The ACVR1 protein is found in many tissues of the body including skeletal muscle and cartilage. It helps to control the growth and development of the bones and muscles, including the gradual replacement of cartilage by bone (ossification) that occurs in normal skeletal maturation from birth to young adulthood.

Studies show that variants in the ACVR1 gene disrupt mechanisms that control the receptor's activity. As a result, the receptor is turned on when it normally should not be. Too much receptor activity causes overgrowth of bone and cartilage, resulting in the signs and symptoms of fibrodysplasia ossificans progressiva.

Most cases of fibrodysplasia ossificans progressiva result from new variants in the gene. These cases occur in people with no history of the disorder in their family. In a small number of cases, an affected person has inherited the variant from one affected parent.

Bones are not only wanted for bone broth but also desirable as pet treats. Given that, you have to kind of shop competitively for bones. For example, ask your local butchers what day they get their bone delivery, and when you should shop for them. My butchers typically get whole leg bones and then saw them into smaller pieces.

At Chinese and Vietnamese markets, beef bones are often sold in bags and are mixed as marrow and knuckle; they may be in the frozen section or freshly cut by the butcher counter. If the bones are huge, simmer longer and add water, as needed, to extract flavor.

Where else to shop? Other sources for bones include natural food stores like Whole Foods and co-ops. Latin markets may have bones, too. A nose-to-tail butcher, such as one that makes sausages and other kinds of charcuterie will have bones, too. I once made pho with $9.00 per pound marrow bones. It was amazing. You can always blend some of the pricier bones with affordable onces!

Pho Cookbook Updates! My editor informed me that the book was among the top 10 selling cookbooks in America last week! Go pho. Since the book launch on February 7, press and reader feedback has been incredible. There was coverage in Simply Recipes, Feast Meets West, Bay Area Bites, Seattle Times, Smart Mouth, Atlanta Journal Constitution, and Food52.

People have been posting photos of books in their homes -- including Germany, Madrid, and Brazil! They've also been cooking from the book and some have written reviews, too. Many have said they're purchasing copies to gift other people. I had my first book talk on February 16 at Omnivore Books. It was standing room only. I signed a few extra books so contact the shop, in case you'd like one. Thank you for contributing to The Pho Cookbook's success.

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