Mine sits politely at the counter while we cook (no paws on the counter) waiting to taste anything we are cooking.

I don’t think she knows she’s a cat.

I’ve found stolen tomatoes and eggplant that look just like that peach. It’s like they were playing with it.

Delivery had a lot to do with softening the approach.

Definitely not for all situations, but to be fair, no approach could be.

I had a friend in college that would just say, “So, what’s your deal?”

I’m shocked at how well it worked. Open ended, so you only get what they’re willing to talk about, but they’ll still be ok talking.

Because Bob usually knows, and/or did it.

(I use Bob too)

Blue Bells - For when you get left hanging under the mistletoe.

I think it was Lewis Black who said, “I don’t know if you’ve noticed, but the two party system in this country is a bowl of shit looking at itself in the mirror.”

I vote for who earns my vote. I refuse the forced choice of two terrible options.

I have a coworker that had to talk to a colleague about something that they perceived as “difficult”. They worried about it for a month before finally scheduling it, and in the end, everything was fine. Our colleague took the “difficult” feedback very well, said they would make sure to work on it, encouraged further feedback, etc.

All this time, I encouraged them to just get it over with. When they finally did, I shared Seneca’s quote that, “We suffer more in our imagination than in reality.” They suffered for a month over something that was trivial in the end.

There’s no such thing as quiet quitting. I prefer acting your wage.

300 hours of sick leave? I think I feel a fever coming on.

I was just thinking that I’ve mowed the lawn shockingly few times so far this year, between the heat and lack of rain.

Usually June and July are twice a week or more to keep up. This year, there were weeks I didn’t mow at all.

I know it’s anecdata, but it’s a meaningful metric to me…

Flaked barley is for a bit of grain flavor, but mostly head retention. I added it because that’s what the recipe I used said to use… Not exactly a good reason, but it’s also pretty common in Irish Stouts.

I added some carbonation and your moka pot coffee trick, and that combination did the trick in my book. It’s much more interesting now.

Thanks for the tip!

Sure!

First time using this recipe:

5 lb 2-row 2 lb flaked barley 1 lb black barley 3 oz Peat Smoked barley

2 oz Kent Golding

You can taste maltiness and just a touch of what I think is from the smoked barley, but mouthfeel is lacking, as is that “roast” flavor.

Probably could have bumped up the black barley?

I’m pushing 50 and when people ask me how I know so much about computers, my first comment is that I had to program my first computer for it to do anything.

My second is that I actively sought to learn, and you can too.

Later in life Linux played a huge role in understanding how these contraptions work. Ironically, I’m a human factors engineer, so I’m also guilty of creating part of the problem. User interfaces that “just work”… Until they don’t.

Interestingly, I used to do extract brewing, then switched to BIAB, and now an all in one. I don’t think BIAB really increased my brewing and cleaning time much.

With my All in One, I think I’m right back to my extract days in terms of time spent because I ferment right in the AI1. Very little cleanup. (Or at least the cleanup is spread out a lot more.)

I don’t know. I like the lack of a downvote.

If I like it, I up vote.

If I have something to say to support or refute, I comment.

If it needs to be reported, I report it.

Otherwise, I exercise my own right to social media “mokusatsu” and just move on. Almost like it’s not even worth my effort to downvote.

https://en.wikipedia.org/wiki/Mokusatsu