Content warning: Mikey7 spoiler, not for the plot itself but a funny world-building aside
Lol at the worldbuilding you get mid-book explaining why multiples are absolutely taboo:
a planet colonized libertarians who named their planet Gault gets invaded by a another libertarian who keeps cloning himself and militarizing until he’s taken over, and nukes the first ship to come see what’s going on
The nearest other planet realizes they have to nip this in the bud and sends a ship into Gault at .9 c.
Mickey 17 (@Mickey17Movie) on XWhat's it feel like to die? From director Bong Joon Ho, comes Mickey 17 - only in theaters January 31, 2025. #Mickey17X (formerly Twitter) (opens in a new tab)Figure 1. Link preview of https://x.com/mickey17movie/status/1836197947668860958, "Mickey 17 (@Mickey17Movie) on X".Figure 2. Discord chat log review from a friend, who, now that I’ve read the book, I’m not sure I agree with re: “its about capitalism”, but it’s definitely about a guy whose job sucks, and it gets a pretty good chapter-long jab in at libertarians which is always vital to the revolution.Screenshot reads:Mickey 7 is a fun read, it's about capitalism and a guywhose job sucksI mean the director did Parasite.Figure 3. The cover of Mickey7 on paperback, as I read it (almost, I got my copy far enough along that it has “soon to be a major motion picture” on it too)An astronaut is on a spacewalk over a ringed gas giant w/ a nondescript moon over a mostly dark nebula filled star field (which has nothing to do with the story and is kinda hokey but “look at me I’m Science Fiction” gets the job done I guess. The title “MICKEY” is in white along the top with a particle effect that everyone seems to be doing (which makes sense on like, 4k+ TVs to show off but otherwise is just kinda a sand look or snow? idk), while in the center taking half the height of the cover is the number 7, author name in smaller print along the bottom.
Have been watching a pile of Harris’s student’s. TILFBH specifically gells with me, and so I’ve watched and re-watched the first few https://www.youtube.com/watch?v=ebepc8lYrKs without an instrument, or with an instrument but not a metronome, just kinda singing or playing along as I watch, trying to hear the secondary dominant (the C#), and the Major stuff and so on
Figure 1. A map of San Francisco, California. The path of a two mile (three and a quarter kilometer) walk is indicated. About 4200 steps and 92 feet (28 meters) elevation over one and a half hours, (half an hour moving).
Figure 1. A map of San Francisco, California. The path of a four mile (six and a half kilometer) walk is indicated. About 8200 steps and 246 feet (75 meters) elevation over one and a half hours, (one hour moving).
p good! kinda Y.A. and a little slow to start but w/e, fun ending
Figure 2. The cover of Moonbound, by Robert Sloan s I read it. An illustration of a red clouded sky has a tear in it through which the moon and night sky are visible over a green earth.
Does it like 00 flour and salt? sure looks like it
Figure 1. photograph of a 6qt fermenting tub this morning with neapolitan pizza dough (100% 00, 65% hydration) I used sourdough starter instead of my usual SAF instant. The dough isn’t exactly flat but it’s at about .75 qt? maybe .5?Figure 2. photograph of the same 6qt fermenting tub this evening, 11 hours later, risen to just over 2 qt.
Figure 1. A map of San Francisco, California. The path of a two mile (three and a quarter kilometer) walk is indicated. About 4000 steps and 89 feet (27 meters) elevation over three quarters of an hour.
plenty of room for improvement, but very much not bad!
Figure 4. photograph, top down, of a round loaf of sourdough bread sitting on a medium oxo plastic cutting board which is itself on a white kitchen towel w/ a blue stripe on it. the loaf has three vertical slashes and two horizontal slashes and is a dark brown to black in places, just how it should be afaik.Figure 5. photograph, looking down at a round loaf of sourdough bread that has been cut in half, one half propped up so that the open crumb faces the camera, sitting on a medium oxo plastic cutting board which is itself on a white kitchen towel w/ a blue stripe on it. A long serrated bread knife is next to the loaf on the right.the crumb consists of bubbles large and small, scattered throughout, surrounded by with a very thin but hard crust.
my intent here, from the get go, was to use the starter for pizza dough but the bread was good enough and easy enough that I’ll probably also be making it on the regular too (I’m already looking forward to having a loaf on hand the next time I make coq au vin)
I’ve already got a never-miss “water the house plants” Sunday morning ritual to add the starter to, and almost all of the equipment and techniques from pizza making transferred well
