At ShmooCon for the weekend.

At ShmooCon for the weekend.

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 l’oeil of the tunnel painted on the wall.
evolution keeps producing crabs (php web forums) for a reason, but I’m 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 mine’s in the early 00s:
“Wow, hotdog stand. I’ve never seen anyone choose this, do you like it?” I asked.
"No. I don’t know why it’s like that. I came in one day and there it was.”
"Do you want me to change it back to normal colors?”
"No, don’t change it!” they demanded, weirdly urgently.
“OK.”
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.
musical breaks are the mayonnaise of kid’s movies.
took a guest through Glen Canyon up Twin Peaks new year’s eve, toured Philosopher’s Way with junior today. enjoy the green while it’s 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 don’t 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.