- Control and privacy. The server does exactly what I choose, not somebody’s business model.
- Once you have other users, it’s not a hobby anymore. People are not amused by downtime.
- The w3schools.com tutorials have been good for me.
Ooh. Extra bitter with your bitter.
Just made one of these. I probably got the recipe wrong, but can confirm, it’s delicious.
Seems like we always have cans of condensed milk left over from some holiday dessert, I want to try this one too. Sort of like the affogato except already melted.
Mmm, going to try that
Apparently its already happened… https://www.dailykos.com/stories/2024/7/22/2256891/-Trump-refuses-to-accept-he-s-not-running-against-Biden-anymore
They only wish, that’s why they are so angry.
Starting the pool on how long till TFG forgets who he’s now running against and starts rantng about Biden at a rally.
I used a PineBook 2 as a secondary machine, daily, for a couple of years. I never felt constrained by the CPU architecture, barely noticed it mostly. I stopped using it because it fell apart physically, but it was perfectly stable. I’d get another if I could get a sturdier one.
My Black Ass
Everyone should listen to their favorite Shellac song in honor of Steve. Loud, in public.
I drink it. That’s a nice tin, though. I have lots of beans, tea and mate that would feel honored to be in that tin.
Usually. You already know the answer to that…
Linux might not do everything you want it to, at least not easily, but it usually doesn’t do things you didn’t ask for, unlike all proprietary OSs these days.
Piracy is increasingly becoming the only reasonable answer.
Guatemala Proyecto Xinabajul Dos Villatoros from Sweet Maria’s, roasted just a little past medium, ground in a Hario Skerton by hand, about 5 clicks on the grinder setting, brewed pour over in a Melitta single serving ceramic cone.
Bloom it first, pour splashy the second time. It takes about 2 minutes for the brew to finish.
I play with beans and roast a lot, I am pretty fixed with brew technique.
I found some instant in a Vietnamese market once that was interesting. I usually avoid instant.
Like I said, I keep brew the same so as to evaluate playing with roasting, but I am open to ideas, I could probably do it better.
We usually cook batches of things on the weekend and eat them for the first part of the week. Quiche is better the next day, Mattar Pander, Caribbean rice and beans, bolognese sauce. Anything with spice based flavors improves as the spices infuse into the other ingredients IMO.
I got the CD a little later, it’s still in the basement somewhere. All of it ran on a 386 in an XT fold open casse, with a monochrome graphics card and an amber CRT display.
If you needed more grognard nostalgia.
Dry sherry in tomato sauce, soups, or anything with beef in it.
Look, the fascists are having a barroom brawl. Pass the popcorn, would you?