increasingly, while sitting at restaurants waiting for my food, especially when I’m sitting outside in the cold, I finely sharpen a hatred of the very existence of “to go” orders and the people who place them, places that take them, and the various services and go-betweens who enable them.
everyone else is mad about qr code menus, but I get even madder about this.
when I make a to go order myself, I’m a very special boy and would like my food please and thank you.
got one of those neato pdp11/70 kits ( https://obsolescence.wixsite.com/obsolescence/pidp-11-get-one) for my birthday. I am shoddy with detail work and managed to only botch two soldering pin-throughs which were easy enough to correct.
PiDP-11 Get One | obsolescenceobsolescenceonly fitting that, having destroyed every pair of side cutters I’ve ever owned on guitar strings, I initially used a d’addario string winder/trimmer to cut the pins.
It was insufficient and I finally broke down and caught a bus to the hardware store for a little pair of kleins to finish the job.
idk how people who are able are not constantly, when at home, slinking around quiet as a mouse, from activity, to task, to seating, to get a snack, and so on, idk how they live.
“how quietly can I operate this latch? How softly can I close this door?” I think to myself.
"how delicately can I step–no, pad–across the room without dragging or stomping my feet. how can I coordinate my limbs like a little dancer?”
then the parents stay with us for the holidays.
no application responds more quickly or irreversibly to keyboard shortcuts than the one you mistype into while thinking you are posting.
decent crumb!
20% wheat, 70% 00 , 10% bread (I was out of 00), sourdough levain, overnight ferment and bake.
I made this before we went out for dinner in the spiral mixer, let it proof on the counter until we got back from a show, tossed the fermenter in my "server room” overnight, balled it up ~350g balls at 10AM, and launched the last one into an 800F oven around noon, leaving me three balls to spare for lunch this week, now cold fermenting.
Rainbow has great flour in bulk but it would be neat if there was somewhere to get residential quantities of spelt or hard red wheat or bolted wheat.
while i’m making requests, it would be neat if there was somewhere to buy residential quantities of swiss american pepperoni. molinari seems to have a vice grip on the city and it is boring a f.
totally possible i’m being too hard on myself when I use it, I’ve never made a pizza I didn’t complain about while I was enjoying it. for all I know swiss american and molinari are different labels of the same sticks. But what if?
"try a fanc—“ bzt, I want commercial prop 65 junk, not delicious snacks.