gonna call this variety of slop post-labor-impressionism

gonna call this variety of slop post-labor-impressionism

đźđź


Aesopâs âThe Boy Who Cried Wolf And Was Told By The Farmers On The Embankment, Oh, Youâre Surprised Thereâs A Wolf? Youâre Tending Sheep, Didnât You Read that Article In The Atlantic Last Year About This? Here Is A Link It Will Only Take You Fifteen Minutes To Read Oh By The Way It Looks Like The Wolf Ate Your Whole Flock, That Is Really Unfortunate And We Sure Do Hate It.â
(not knocking the book, itâs a sign of a good recipe imo when thereâs more than one way to do a thing instead of trying to elevate technique over outcomes)
the beans were good!
making chilean sea bass and dry fried green beans and right off the bat the book Iâm using ( http://www.fuchsiadunlop.com/books/the-food-of-sichuan/) for the beans cops that while you could dry fry them, most people deep fry them, and for another thing, you can also just bake them and then stir fry them, which is what Iâm doing because Iâm feeling p lazy this evening
ââHow weary one gets of this constant pounding,â Theodora said ridiculously. âNext summer, I must really go somewhere else.â
âThere are disadvantages everywhere,â Luke told her. âIn the lake regions you get mosquitoes.ââ
â Shirley Jackson: The Haunting of Hill House, p. 147
A fun break, finished in a day, deserving of itâs reputation.

as the women arrive at the house I put on Portisheadâs self titled, this one needs spooky music.

Runyonâs gangsters have more in common with Benya Krik than Hammettâs, who gets a cover blurb, to me, but those characters are only in the first few storiesâthe rest are about a jewish boyâs (the authors?) childhood in Odessa. I enjoyed them, but Iâm going to put off starting the second Babel collection Iâve got for now.

Iâve got a date-night sitter booked tonight but my date is out of town so I looked at event calendars for the usual haunts and, hey neat, Robert Cherny presents "San Francisco Reds: Communists in the Bay Area, 1919 to 1958.â, 7-8:30, at Bird & Beckett ( https://birdbeckett.com, https://calendar.google.com/calendar/embed?mode=week&src=r5o3loovr013c5rftpv75lji18@group.calendar.google.com&ctz=America/Los_Angeles).
Baring any complications (my kid has a cold that could but probably wonât escalate), Iâm there.
o/ to the product manager or whoever is responsible for appleâs âReactionsâ menubar feature inventing or using a new and immature notification flow to tell me when my browser turns the feature off, we see you and appreciate you
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w/ the right latin music, the construction work outside can just join the percussion section https://youtu.be/8AGrQaH9Qlk?si=2h8QeM6WcaGbwRMg.
Youâve got your drummer, your conga player, and your certified skid steer jack hammer / breaker operator.
Covering 2010-2020ish, this caught me up on a lot of the struggle I had been oblivious to before 2016 and been distrusting of various sources since. Pretty remarkable work. Bevin succeeds, to me, at detailing the process and outcomes of what seem to have been predominantly anarchist movements heâs sympathetic to.

have a great saturday yâall
we have potted plans from at least three friends who left SF (and CA, it turns out), and one is an orchid that I never figured out how to do much with beyond keep alive for two years.
so we asked at the garden center and they suggested orchid food (sticks and spray) and sure enough, when fed, the primary sprout poked back up and grew 12" or so in the past few months and now weâve got maybe four flowers to look forward to.
idk if/how we could have helped the first four buds which died off.


was catching up on the O.G. after suggesting this doc to a friend and found out / was reminded maybe/why Donald Faganâs response to being asked to be involved in any way was to say "fuck youâ
standing in a band labeled 30-80lbs that is wrapped behind and around the parallel bars of a chin up bar getting ready to do the 8th and final chin up of 3 sets of 8 when the band slips off my heels and thwaps me across the shoulder blades like only a 2" wide rubber band supporting my entire body weight can thwap
oof!
my lynch story is that a friend convinced us to fly to LA for one of his film festivals where this premiered (or at least was shown?) in a full theater of his fans https://www.youtube.com/watch?v=2BSgM56SSJ0 and the next day I got to ride in an elevator with Blondie who was also at the festival
anyway RIP, F, etc
I wonder what the folks at the bottom of coso on precita did to get their new bollards installed?
last week or w/e, a car drove into the corner store at 26th and guerrero
a car, just now, drove into the dover at 26th and valencia
stores and bars are for people, not cars!
stravaâs AI features which upon announcement already motivated me to delete my account and Iâm merely waiting or a fedi or or similar open source self-hosted equivalent to move to before I do so, reads like the FBI S.A. assigned to monitor meâs updates to my dosier

tag yerself

heck yeah, sprung for a nice ticket to this one ( https://www.sfjazz.org/tickets/productions/24-25/julian-lage-duet-for-guitars/)

grumpy postjng about the pass it on media campaign


very mild shenanigans, nice.
walked past the place I lived 20+ years ago at Kalorama and Champlain: itâs still there, hell yeah. saw three different people slip on the same ice patch on 18th near Florida. that sucks.
saw clusters of tents on the grass along the southern eastern side of the end of rock creek parkway near the bridge as you pass that gas station past the watergate which are both still there, on the taxi ride in. it is 20F and last weeks snow is still on the ground.
At ShmooCon for the weekend.

What a strange little book. Kinda a rehash and very abridged version of Levyâs Hackers that begins in WW1 and ends post-snowden. Especially strange to finish on hackers fighting back against the government and corporate attempts to run âthe internetâ as I was descending to land at DCA to attend the last ShmooCon in DC.
Iâm still team Evgeny Morozov re: âwhatâs the Internet?â

Rival Self // Prog Rock, Psych, Breaks and Loops on Vinyl and Cassette
via dj food
the e in e/acc is specifically about the trompe lâoeil of the tunnel painted on the wall.
evolution keeps producing crabs (php web forums) for a reason, but Iâm sure your not-crab thing will be great too, glhf
stop looking at the sunrise reflecting off an entire block of buildings in the distance challenge

At a client of mineâs in the early 00s:
âWow, hotdog stand. Iâve never seen anyone choose this, do you like it?â I asked.
"No. I donât know why itâs like that. I came in one day and there it was.â
"Do you want me to change it back to normal colors?â
"No, donât change it!â they demanded, weirdly urgently.
âOK.â
They were later fired for conspiring w/ an IT support worker to embezzle a bunch of money. The IT worker even went to jail.
That client? Novavax.
Starting the year with the slimmest book on the pile, and a memoir to boot, worked well the past two years. I forget why I wishlisted this one â I thought Iâd read another Adolph Reed Jr. book but I see shelving this now that it was his son, TourĂ©, whose âToward Freedomâ Iâd enjoyed (and just added to Bookwyrm.)

gravely started reading The Wrestlerâs Cruel Study

Christmas gift

musical breaks are the mayonnaise of kidâs movies.
took a guest through Glen Canyon up Twin Peaks new yearâs eve, toured Philosopherâs Way with junior today. enjoy the green while itâs with us.




Very small sample size but: I overshot kneading on one of two dough balls by 10 degrees to mid-80s F, so when I placed them in my fermenting tray (and flattened them out given I had so much space to work with, so that they would cool more evenly), I marked that one.
After cold fermenting, the too-warm dough was slightly smaller, visually, than the correctly kneaded dough.
Go figure.
Maybe counter-inuitive but someone posted (I donât remember who or where, probably on pizzamaking.com) that bulk fermenting dough like this at room temperatures effectively insulates the dough from dropping to fridge temps when you later cold ferment, what with all the bubbles.
The dough should already have warmed up from both the cold strike water equalizing with the other ingredients to a target temp, and the kneading further raising the temp.
Just throw it in the fridge immediately.
Iâve been struggling to land on a good dough process without doing a bunch of math.
Lucky for me, I found a modern Lehmann calculator (named after a forums poster, so you know the approach is good), and have had great luck with it, using bakers percentages a bit more like Kenjiâs at 60% hydration, 2% oil, 2% salt, 1% instant yeast.
I use cold water from the fridge and mix it using a food processor until it registers mid-70s F on a thermapen, then cold ferment.
Had a few friends over for a holiday party this week and made two extra large New York style pizzas to feed everyone a lot faster and with a lot less work than my neapolitan process.
For the kids, a half-pep/half-mozz. For the adults: smoked kalamata olives (holy moly, amazing), red onion, mushroom, basil, pecorino, mozz.
