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[personal profile] kaberett

For lo these many years (i.e. basically since I got a smartphone) I've been using Swype as an onscreen keyboard. Some time ago it was announced that it had reached end-of-life-and-support, but it wasn't until I went looking earlier today that I realised that happened in 2018, that being when I posted asking for suggestions for replacements.

And then I didn't think about it again for, apparently, approximately eight years, through several new phones and quite a lot of new major versions of Android... and then a few-ish weeks ago Fairphone rolled out Android 15 to the Fairphone 4 and alas That Was The End Of That.

Recommendations back in 2018 were for Gboard and Swiftkey; a question posted to reddit in 2022 garnered similar responses.

Since the Abrupt Keyboard Failure I've swapped to Gboard more or less by default. I don't hate the bit where language switching is now automatic (for the purposes of language learning apps, at any rate), but good grief I am missing the ability to e.g. type < or | without needing to go like three clicks deep in menus. Yes, when I have "Touch and hold keys for symbols" enabled -- as far as I can tell that only gives me one symbol per key, not "now select from a variety of them" as with the much-lamented Swype. I'm also missing the gestures I know for "yes, that word, but change the capitalisation", and still grumpily adjusting to the shift key mode cycle being in a different order to what I'm used to.

I've experimented briefly with AnySoftKey but rapidly got annoyed by the total lack of any Irish language pack (and how difficult it is to navigate the app listings to establish this fact). I'm trying to persuade myself that it's worth giving SwiftKey a try even though it (1) is now Microsoft, (2) has gone all-in on Bundling With Copilot, and (3) apparently "contains ads".

Eheu, alas, etc; all is woe; ... unless anyone knows of any other Android keyboards that provide ready access to All the punctuation...?

Wednesday reading: Percy Jackson

Dec. 3rd, 2025 07:36 pm
rmc28: Rachel in hockey gear on the frozen fen at Upware, near Cambridge (Default)
[personal profile] rmc28

About ten days ago, my hockey-and-languages buddy Owen enthused about Percy Jackson to me on the journey to/from my game in Lee Valley. (Owen was riding along to provide photography services.)

I was like, I've never read the books but I'm pretty sure I've got Percy Jackson and the Lightning Thief somewhere in my to-read pile. So I took a look and sure enough, I had ten Percy Jackson books in my kindle account. My emails tell me I bought them in May 2016, and I have no memory of doing so or why (except that they were all 99p so that might have had something to do with it).

I opened up Lightning Thief to see if it was as good as expected ... and got fairly instantly hooked. I've read the first series of five books, Percy Jackson and the Olympians, then I briefly borrowed and read the short story collection The Demigod Files, before moving on to the next series of five, Heroes of Olympus. I'm currently a few chapters into the second book in that series, Son of Neptune. I'm having a great time: the books are good reads and I'm reviving a lot of memories from my childhood Greek myths phase. The positive ADHD rep doesn't hurt either.

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[personal profile] siderea
Canonical link: https://siderea.dreamwidth.org/1888828.html




Hey, Americans and people living in the US going through open enrollment on the state ACA marketplaces who haven't yet enrolled in a plan for 2026!

Just about every state in the union and DC (but not Idaho) proudly touts an end date to open enrollment sometime in January. This year for most states it ends January 15th, but in CA, NJ, NY, RI, and DC, it's January 31st, and here in Massachusetts, it's January 23rd. (Idaho's is December 15th.) [Source]

That sure sounds like the deadline is sometime in January.

No, it kinda isn't.

tl;dr: Just assume if you want insurance to start Jan 1, the deadlines are to enroll by Dec 8 and to pay for the first month by Dec 15. Important deets within. [950 words] )

This post brought to you by the 220 readers who funded my writing it – thank you all so much! You can see who they are at my Patreon page. If you're not one of them, and would be willing to chip in so I can write more things like this, please do so there.

Please leave comments on the Comment Catcher comment, instead of the main body of the post – unless you are commenting to get a copy of the post sent to you in email through the notification system, then go ahead and comment on it directly. Thanks!
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[staff profile] denise posting in [site community profile] dw_news
Hello, friends! It's about to be December again, and you know what that means: the fact I am posting this actually before December 1 means [staff profile] karzilla reminded me about the existence of linear time again. Wait, no -- well, yes, but also -- okay, look, let me back up and start again: it's almost December, and that means it's time for our annual December holiday points bonus.

The standard explanation: For the entire month of December, all orders made in the Shop of points and paid time, either for you or as a gift for a friend, will have 10% of your completed cart total sent to you in points when you finish the transaction. For instance, if you buy an order of 12 months of paid time for $35 (350 points), you'll get 35 points when the order is complete, to use on a future purchase.

The fine print and much more behind this cut! )

Thank you, in short, for being the best possible users any social media site could possibly ever hope for. I'm probably in danger of crossing the Sappiness Line if I haven't already, but you all make everything worth it.

On behalf of Mark, Jen, Robby, and our team of awesome volunteers, and to each and every one of you, whether you've been with us on this wild ride since the beginning or just signed up last week, I'm wishing you all a very happy set of end-of-year holidays, whichever ones you celebrate, and hoping for all of you that your 2026 is full of kindness, determination, empathy, and a hell of a lot more luck than we've all had lately. Let's go.

[pain] oh this book is bad

Nov. 29th, 2025 08:59 pm
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[personal profile] kaberett

The terrible hyphenation one can reasonably attribute to a failure to invest in subject specialist proof readers (or possibly any proof readers at all, good grief).

The wildly ahistorical nonsense about the history of medicine? Less so. I begin to understand why there isn't a references section, and I've only made it as far as page 7 before needing to stop and shriek about it and also stare at a wall for a bit...

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[personal profile] highlyeccentric

From The Mandarin: Santow tips the bucket on AI slop

In a landmark speech delivered to the Sir Vincent Fairfax Oration in Sydney on Thursday, former human rights commissioner and now sought-after ethical adviser and academic Ed Santow delivered a serious wake-up call to assorted artificial intelligence cheer squad leaders and positivity meme flunkies.

Santow is positive about AI but also highly aware of its impact on societal functions, governance, and culture.

In a tightly woven speech that planted a deep stake in the necessity of the retention of knowledge and memory, Santow argued that “history matters on its own terms”, and its interpretation is also powering the next version of what we know as language models dip into the well.

“As AI disrupts our economy, politics, society and environment, I will make three arguments today:

AI might seem like it comes from the future, but it learns from the past, and so it also anchors us to that past.
Our history — or rather our choices about the versions of history that are recorded and remembered — influences how AI takes shape.
It is not enough that we expose AI systems to a ‘more accurate’ view of history; we must also draw the right lessons from history if we are to avoid repeating the mistakes and injustices of the past,” Santow said.
Exposure of AI to better feedstock is a difficult topic because, in large part, it assumes that the quality of inputs will self-correct problematic outputs. Yeah nah.

“Throughout history, we have built machines that are born like Venus — fully formed. When a car rolls off the production line, all it needs is a twist of a key or the press of a button, and it will work as intended. This is not true of AI,” Santow argued.

“AI systems start as ignorant as a newborn — perhaps even more so. A baby will search for its mother’s breast even before the baby can see. An AI system possesses none of a baby’s genetic instincts. Nothing can be assumed. All knowledge must be learned. The process of teaching an AI system — known as ‘machine learning’ — involves exposing the machine to our world.”

There’s a further problem, too, and it’s a systemic one. As internet pioneers like Vint Cerf noted, the great tech behemoth has trouble retaining both memory and history.

“The regime that should be in place [is] one in which old software is preserved; hardware can be emulated in the files so we can run old operating systems and old software so we can actually do something with the digital objects that have been captured and stored,” Cerf said in 2018.

“Think of all the papers we read now, especially academic papers that have URL references. Think about what happens 10, 20, 50 years from now when those don’t resolve anymore because the domain names were abandoned or someone forgot to pay the rent.”

That’s now happening.

But the warnings are at least a decade old.






I am wary of the about-face in my thinking on Large Language Models. Right through my time in lit academia, I was unusually positive about LLM and its uses in my field. I do not have the skillset, for instance, to work with or for Digipal, but I find their stuff REALLY COOL. It was something of a frustration to my mentors (and me, tbh) that the kind of literary scholarship I wanted to do just... didn't call for these kinds of digital tools. Even in the literary composition realm - while I encountered some truly un-informed uses of LMMs - I was significantly more willing than most literature scholars to believe that LLM linguistics could make findings as to authorship, at least on a "more likely than not" level.

In part, that is because in first-year English I was assigned some readings (in a sub-unit module on functional linguistics for literary studies) which looked at how forensic linguistics, focused not only on easily-identifiable dialect words but on patterns of "filler" words and sentence structure, had demonstrated throughout the 90s that Australian police were influencing interview records, particularly from Indigenous subjects, in ways which ranged from outright fabrication to shaping/skewing interview reports.** The case made by pragmatics is that individual speakers' uses of function words, sentence structure, etc, are shaped by context (e.g. are you or are you not a policeman), but can also, with sufficient corpus, be distinguished among individuals. I don't really see any reason to suppose that Billy Shakes is any more unique than the wrongfully convicted Mr Kelvin Condren, or that imitators of/collaborators with Billy Shakes would be less detectable to an algorithm than false police reports. Oh, there are other factors - can't use punctuation for early modern texts, because the printers did that part; medieval texts have layers of author, scribe, oral retellings and subsequent copyings, etc. I've never yet encountered such an identification that I'd hang my hat on as absolutely conclusive out of nowhere, but such studies never come out of nowhere and texts always have some context you can look at. Likely enough to work with? Sure.

I am very wary, therefore, of my current tendency to reskeet dunkings upon AI, sweeping statements about the "word association machine", etc. There are, in addition to fascinating historical uses of LLMs, very important practical ones! I would like to see those continue and be improved upon!***

I don't think I'm 100% wrong about generative LLMs producing "slop" at the moment, that's pretty clear. But I am concerned that I'm plugged in to a social media feed of academics and wonks who not only see all the current problems but also seem to be unaware of or walking back on the previously attested promising uses. So. I am not recirculating nearly as much as I read, and I am trying to weight my reading via sources like The Mandarin, rather than via Academics Despairing or other versions of the BlueSky Hot Take mill.

The article above says that Santow is "positive about AI". I rather wish it had covered what Santow is positive about, because from what they've quoted from him as to the things to be wary of, he seems to have a nuanced grip on things.

* A stand-out was a linguist using the out-of-copyright editions in the Corpus of Middle English Prose and Verse, apparently unaware how much editorial shaping went into them, or that they are not at all up-to-date, or, upon quizzing by one of my colleagues, that the poetic texts might predate the manuscripts and differ significantly from spoken English at the time of the manuscript composition while also not reflecting spoken English of the putative poem composition date.

** I don't have my 2005 syllabi to hand anymore, more fool me. I do not think that the article we were given was Diana Eades, "The case for Condren: Aboriginal English, pragmatics and the law", Journal of Pragmatics 20.2 (1993) 141-162, but it definitely cited that article and Condren's case. Condren is a QLD case and I think the article I read was about a cohort of WA police transcripts - but that article I just cited is useful in that it has a good-enough overview in the unpaywalled abstract to illustrate my point.

*** For instance, PHREDSS, the system which monitors presentations to NSW emergency departments and produces a read-out with alerts of Public Health Interest, is an LLM. You can find a fairly readable evaluation of its use in regional NSW in relation to large gatherings and public health disaster response on the Department of Health and Aging's website. What I know from my Sources in stats is that the surveilance model is designed specifically for how emergency departments use language and record presentations, and then even the simplest-seeming uses for public health are looked at by experts in both this kind of stats, and epidemology.
The example I was given by my Sources was "pneumonia": in 2020, every day our good friend PHREDSS delivered unto the NSW government its ED data, tagged by presenting condition and location. Pneumonia was a leading indicator for COVID-19 at the time. However, someone has to check and weed out the "person didn't actually drown but they got water on the lungs" kind of pneumonia. (Given what I now know about the frequency of aspiration risks in the elderly and people with chronic illnesses, it's not going to be the surfing accidents that are the main reason you need a human to look at it: it's that if you get a statistical spike in pneumonia admissions from aged care homes in X region, you could be looking at a viral outbreak or you could be looking at some systemic failure of care leading to a whole bunch of elderly people aspirating and it not being addressed appropriately, leading to pneumonia.) This 2015 article looks at the ED-side data capture problems relating to "alcohol syndrome", and whether such data has "positive predictive" value for public health, if this sort of thing tickles your brain.

Update [me, health]

Nov. 28th, 2025 04:54 pm
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[personal profile] siderea
Very shortly after I posted my recent request for pointers on 3D printing education – a request which was occasioned by my getting excited over my new and improved typing capability courtesy of my new NocFree ergonomic keyboard and wanting to make it a peripheral – my shoulder/back went *spung* in the location and way I had had a repetitive strain injury a decade+ previously.

*le sigh*

I'm back to writing ("writing") slowly and miserably by dictation, because all of my other forms of data entry aggravate this RSI. (This explains how rambly and poorly organized the previous post was and this one too will be.)

I'm going to try to debug my ergonomics, but it remains to be seen whether I can resume typing.

Thanksgiving came at an opportune time, because it took me away from computers for a day. But I had wanted to get another post out before the end of the month. We'll see what happens.

So, uh, I had been going to post about how I have worked back up to something like 80%, maybe 90%, of my keyboard fluency on the NocFree. Eit.
kaberett: Trans symbol with Swiss Army knife tools at other positions around the central circle. (Default)
[personal profile] kaberett

Spotted in today's book, with just as much of a medical theme as you might reasonably expect:

... biopsy-
chosocial...

siderea: (Default)
[personal profile] siderea
I see that I didn't note last year's Annual Introverts Liberation Feast. Perhaps I wrote a draft that I never got around to posting. It was something of a grueling deathmarch. Because my physical disability makes me largely unable to participate in food prep or cleaning, it almost entirely falls on Mr B to do, and he is already doing something like 99% of the household chores, so both of us wind up up against our physical limits doing Thanksgiving dinner.

But the thing is, part of the reason we do Thanksgiving dinner ourselves to begin with, is we manage the labor of keeping ourselves fed through meal prepping. And I really love Thanksgiving dinner as a meal. So preparing a Thanksgiving dinner that feeds 16 allows us to have a nice Thanksgiving dinner on Thanksgiving, and then allows us to each have a prepared Thanksgiving dinner every day for another seven days. So this is actually one part family tradition, seven parts meal prep for the following week, and one part getting homemade stock from the carcass and weeks of subsequent soups. If we didn't do Thanksgiving, we'd still have to figure out something to cook for dinners for the week.
The problem is the differential in effort with a regular batch cook.

So this year for Thanksgiving, I proposed, to make it more humane, we avail ourselves of one of the many local prepared to-go Thanksgiving dinner options, where you just have to reheat the food.

We decided to go with a local barbecue joint that offered a smoked turkey. It came in only two sizes: breast only, which was too small for us, and a whole 14 to 16 lb turkey, which is too large, but too large being better than too small, that's what we got.
We also bought their mashed potatoes, green bean casserole, and – new to our table this year – baked macaroni and cheese. Also two pints of their gravy, which turned out to be spectacularly good. We also got a pan of their cornbread (also new to our Thanksgiving spread), for which they are justly famous; bizarrely, they left the cornbread off their Thanksgiving menu, but proved happy to add it to our order from the regular catering menu when we called it in.

We used canned sweet potatoes in syrup and grocery store cubed stuffing (Pepperidge Farm). The sweet potatoes were fine but as is traditional I had a disaster which coated half the kitchen in sugar syrup. The stuffing was... adequate. Our big compromise to save ourselves labor was that we didn't do the big stuffing production with the chopped and sauteed fresh veggies. The place we got the prepared sides has a stuffing but it's a cornbread stuffing, which is not the bread cube version I prefer. We did add dried sage to it.

Reheating the wholly cooked smoked turkey did not go great. We followed the vendor's instructions – leave it wrapped in foil, put two cups of water in a bottom of the roasting pan, 300° F for two hours to get the breast meat to 165° F – which turned out to be in Mr B's words, "delusional". We used a pair of probe thermometers with wireless monitor, one in the thigh and one in the breast, and an oven thermometer to make sure the oven was behaving. The oven was flawless. The temperature in the thigh quickly spiked up while the breast heated slowly, such that by an hour in, there was a 50° F difference in temperature between the two. The thigh reached 165 in about 2 and 1/2 hours, at which point the breast was 117 ° F. By my calculations, given how far it had gotten in 2.5 hrs, at that temperature we'd need another hour and a half to get the whole bird up to 165° F (for a grand total of 4 hours) at which point the drumsticks would probably be shoe leather.

There was a brief moment of despair while we entertained heating the turkey for another hour and a half, but then decided to just have dark meat for Thanksgiving.

The turkey turned out to be 1) delicious and 2) enormous. Mr B carved at the rest of the bird for our meal prep and picked the carcass; I broke the carcass and other remains into three batches this year. There is going to be so much soup.

Mr B had the brilliant idea to portion the sides leftovers into the meal prep boxes before the dinner, so we dispensed two servings of each side into the casseroles we were going to warm them in, and portioned out the rest.

I had the brilliant idea of checking the weather and realizing we could use the porch as an auxiliary fridge for all the sides we had sitting there in the crockery waiting for the tardy turkey to be done so they could go in the oven. Also it was wine degrees Fahrenheit out, so that worked great too.

For beverages, Mr B had a beer, and I had iced tea and a glass of wine. Happily, the packie near the caterer's 1) has introduced online shopping for easy pickup, and 2) amazingly, had a wine I have been looking for for something like 20 years, a Sardegnan white called Aragosta, to which I was introduced to by the late lamented Maurizio's in Boston's North End. Why the wine is called "lobster" I do not know, but it is lovely. The online shopping did not work so happily; when we placed the order the day before (Tuesday), we promptly got the email saying that our order was received, but it wasn't placed until we received the confirmation email. Forty minutes before pick up time (Wednesday), since we still hadn't received a confirmation email, Mr B called in and received a well rehearsed apology and explanation that there was a problem with their new website's credit card integration, so orders weren't actually being charged correctly, but to come on down and they would have the order ready for payment at the register.

As is our custom, we also got savory croissants for lunch/breakfast while cooking from the same bakery we also get dessert. As is also our custom, we ate too much Thanksgiving dinner to have room for dessert, and we'll probably eat it tomorrow.

The smoked turkey meat (at least the dark meat) was delicious. I confess I was a little disappointed with the skin. I'm not a huge skin fan in general, but I was hoping the smoked skin would be delicious. But there was some sort of rub on it that had charred in the smoking process, and I don't like the taste of char.

The reason the turkeys I cook wind up so much moister than apparently everybody else's – I've never managed to succeed at making pan gravy, for the simple reason I've never had enough juice in the pan to make gravy, because all the juice is still in the bird – is that I don't care enough about the skin to bother trying to crisp it. There really is a trade-off between moistness of the meat and crispness of the skin, and I'm firmly of the opinion that you can sacrifice the skin in favor of the meat. The skin on this turkey was perfectly crisped all over and whoever had put the rub on it managed to do an astoundingly good job of applying it evenly. It was a completely wasted effort from my point of view, and I'm not surprised that the turkey we got wound up a bit on the dry side.

That said the smokiness was great. I thought maybe, given how strongly flavored the gravy was, it would overpower the smokiness of the meat, but that was not the case and they harmonized really nicely.

The instructions come with a very important warning that the meat is supposed to be that color: pink. It's really quite alarming if you don't know to expect it, I'm sure. You're not normally supposed to serve poultry that color. But the instructions explain in large letters that it is that color because of the smoking process, and it is in fact completely cooked and safe to eat.

(It belatedly occurs to me to wonder whether that pink is actually from the smoke, or whether they treated it with nitrates. You know, what makes bacon pink.)

The cavity was stuffed with oranges and lemons and a bouquet garni, which was a bit of a hassle to clean out of the carcass for its future use as stock.

The green bean casserole was fine. It's not as good as ours, but then we didn't have to cook it. The mac and cheese was really nice; it would never have occurred to me to put rosemary on the top, but that worked really well. The mashed potatoes were very nice mashed potatoes, and the renown cornbread was even better mopping up the gravy.

The best cranberry sauce remains the kind that stands under its own power, is shaped like the can it came in, and is perfectly homogeneous in its texture.

We aimed to get the bird in the oven at 3:00 p.m. (given that the instructions said 2 hours) with the aim of dinner hitting the table at 6:00 p.m. We had a bit of a delay getting the probe thermometers set up and debugged (note to self: make sure they're plugged all the way in) so the bird went in around 3:15 p.m. At 5:15 p.m. no part of the bird was ready. Around 5:45 p.m. the drumsticks reached 165° F, and we realized the majority of it was in not going to get there anytime in the near future. At this point all the sides had been sitting on the counter waiting to go into the oven for over a half an hour, so we decided to put them outside to keep while we figured out what we were going to do. We decided to give it a little more time in the oven, and to use that time to portion the sides into the meal prep boxes. Then we brought the casseroles back inside, pulled the bird from the oven and set it to rest, and put the casseroles in the oven. We microwaved the three things that needed microwaving (the stuffing, which we had prepared on the stove top, and was sitting there getting cold, the gravy, and at the last moment the cornbread). After 10 minutes of resting the turkey, we turned the oven off, leaving the casseroles inside to stay warm, and disassembled the drumsticks. Then we served dinner.

After dinner, all ("all") we had to do was cleaning dishes (mostly cycling the dishwasher) and disassembling the turkey (looks like we'll be good for approximately 72 servings of soup), because the meal prep portioning was mostly done. We still have to portion the turkey and the gravy into the meal prep boxes, but that can wait until tomorrow. Likewise cleaning the kitchen can wait until tomorrow. This means we were done before 9:00 p.m. That has not always been the case.

Getting the cooked turkey and prepared sides saved us some work day of (and considerably more work typically done in advance – the green bean casserole, the vegetable sauté that goes into the stuffing) but not perhaps as much as we hoped.

Turns out here's not a lot of time difference between roasting a turkey in the oven and rewarming one. OTOH, we didn't have to wrestle with the raw bird. Also, because we weren't trying to do in-bird stuffing, that's something we just didn't have to deal with. OTOOH, smoked turkey.

But it was still plenty of work. Maybe a better option is roasting regular turkey unstuffed and shaking the effort loose to make green bean casserole and baked stuffing ourselves a day or two ahead. We were already getting commercially made mashed potatoes. It would certainly be cheaper. OTOOH, smoked turkey.

This was our first year rewarming sides in the oven. We usually try to do the microwave, and that proves a bottleneck. This time we used our casserole dishes to simultaneously rewarm four sides, and it was great. Next time we try this approach, something that doesn't slosh as much as the sweet potatoes in syrup goes in the casserole without a lid.

But I think maybe as a good alternative, if we're going to portion sides for meal prep before we sit down to Thanksgiving dinner, we might as well just make up two plates, and microwave them in series, instead of troubling with the individual casseroles. This does result in our losing our option for getting seconds, but we never exercise it, and maybe some year we will even have Thanksgiving dessert on the same day that we eat Thanksgiving dinner.

3D printing software? [tech]

Nov. 24th, 2025 03:51 pm
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[personal profile] siderea
I want a widget that doesn't exist so I might be stuck designing it for 3D printing. I have never done this before. For design software, I gather both Onshape and TinkerCAD are available for free. Anybody with experience have opinions which I should start with? I have never used any CAD program before, but am not new to drafting. OTOH my drafting experience was all about 40 years ago. Open to other suggestions available for the Mac for free.

Also, I don't have my own 3D printer, so I'll be availing myself of various public-access options. But this means the iterative design feedback loop will be irritatingly protracted. Also I might have to pay money for each go round, so I'd like to minimize that. Also I am still disabled and not able to spend a lot of time in a makerspace. But I am a complete n00b to 3D printing and have zero idea what I'm doing. Does anybody have any recommendations for good educational references online about how to design for 3D printing so your widget is more likely to come out right the first or at least third time? By which I mean both print right and also function like you wanted – I know basically nothing about working with the material(s) and how they behave and what the various options are, while the widget I want to make will be functional not ornamental and have like tolerances and affordances and stuff. So finding a way to get those clues without hands-on experience, or at least minimizing the hands-on experience would be superb.

vital functions

Nov. 23rd, 2025 10:27 pm
kaberett: Trans symbol with Swiss Army knife tools at other positions around the central circle. (Default)
[personal profile] kaberett

Reading. ... I think, like, a page or two of Descartes (Treatise on Man), and that's it?

OH. NO. I also finished my first pass through indexing The National Trust Cookbook for EYB. That's right. That's a thing I did.

Watching. Three Whole Entire Episodes of Beddybyes, halfway through the third of which the toddler (who felt it was Very Important that we saw it) pretty much fell asleep where it was sat.

Playing. RIDICULOUS Inkulinati run for Preposterous Amounts Of Prestige.

Cooking. Medlar jelly (plain, spiced). Quince sorbet. Several bread. A batch of buttermilk pancakes. Some terrible First, Burn Your Lettuce, thereby ticking another item off the current Cook The Book project. Buttermilk pancakes.

Eating. One of the CHILLIS from the CHILLI PLANTS we brought HOME from the GREENHOUSE just after first frost (but they were fine); also A turned the small pile of peppers that broke off the sweet pepper I brought home on a bike, still green, into akuri this morning.

Exploring. Important sploshy stomp through the puddles of Barking Park. I... think that's it?

Growing. I have NOT sown any physalis or lemongrass in the electric propagator, to get them hopefully Established by the time I need it for Other Things in the new year. This is a deliberate decision. They can go in next week.

... and now it's very definitely time for bed, goodnight world. <3

Events of note

Nov. 23rd, 2025 10:35 am
rmc28: Rachel in hockey gear on the frozen fen at Upware, near Cambridge (Default)
[personal profile] rmc28

bullet points for October & November
yeah it's 99% ice hockey )

And that brings me to this week! In which I got a cold on Wednesday and therefore skipped training Wed and Fri and worked from home Thu and Fri. I did shake off the cold enough to play my first game for Huskies last night (in Gosport, against Southampton Spitfires), and later today I'll be playing for Kodiaks 2 against Lee Valley Vampires. I am especially looking forward to this one, I love playing against teams full of friends.

Next weekend Kodiaks 2 have a double-header weekend of home games in Peterborough: Saturday night against Lee Valley Vampires and Sunday night against MK Falcons 2. And that wraps up 2025 for Kodiaks 2: after 6 games in 5 weekends in November, we have zero games in December.

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[personal profile] siderea
Saw this, blew my mind, thought I'd share. Behold, Lençóis Maranhenses:



2025 Oct 28: PBS Terra [pbsterra on YT]: It Looks Like a Desert. But It Has Thousands of Lakes

When I heard in the video how big it was, I turned on satellite view in Google Maps and popped "Lençóis Maranhenses" into the search bar:

Image below cut. Content advisory: trypophobes avoid )

I have processed the fruit

Nov. 22nd, 2025 09:30 pm
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[personal profile] kaberett

There was less of it usable than if it hadn't been sitting in my living room for a fortnight, but there is one dehydrator load of apples drying, and one saucepan of Apfelmus cooling, and... I think the latter is probably going to get frozen (at least in the first instance) because I am not at all convinced I have water-bathing a couple of jars in me right now. That might be a December problem.

But. The pulp leftover from the medlar jelly is frozen in Future Sticky Toffee Pudding-sized portions. The quince sorbet is in the freezer in its tub. And the apples are As Above. I am very very glad to have got that all dealt with, but alas have no other thoughts to contribute. <3

Getting a head of things [gastronomy]

Nov. 21st, 2025 03:09 am
siderea: (Default)
[personal profile] siderea
The Bostoniensis household's last grocery order included some cucumbers but the delivery service mystifyingly substituted for them a head of cabbage. They were very apologetic when Mr B called to complain, and refunded us the price of the cabbage, so now it's a free cabbage. But it's still here taking up a remarkably large volume of space in our fridge, what with the spherical thing, and it's a week before Thanksgiving.

Cooking a cabbage was not on our plans for this week. But throwing out a perfectly good cabbage seems sad. And I have been complaining about not getting enough veggies to eat. So.

Anybody have a very delicious recipe for cabbage that conforms to the following parameters?:

• Cooked. No raw cabbage.

• Really, really low effort. I am resigned to having to chop the cabbage itself, but maybe minimal other chopping of other veggies or meats. Something where the actual cooking isn't too fussy.

• Not haluski. We love haluski. We have most of the ingredients for haluski. We do not have the time or energy for taking on a project like haluski.

• Not stuffed cabbage. The kind with ground beef and tomato sauce. Neither of us likes it. Possibly because we don't like the taste of cabbage in tomato sauce.

• Not corned beef and cabbage. We love corned beef and cabbage but omg have you seen the price of brisket.

• Relately, maybe no stewing or slow cooking? The smell of slow cooking the corned beef and cabbage is dire, and we don't want to have to flush air we paid to heat. Maybe it would be okay if more heavily seasoned.

• Gotta mostly be cabbage. We have a lot of cabbage to get through.

We like spicy, though it's not required; no cilantro, and probably no coconut. Main dish or side, with meat or without.

Edit: Okay, maybe we'll just buy more cabbages. I am very excited by this harvest of recipes.

this post is not Descartes apologia

Nov. 20th, 2025 10:25 pm
kaberett: Photo of a pile of old leather-bound books. (books)
[personal profile] kaberett

but I did spend this morning sat down with my printouts and my page markers and my highlighters, and I did this evening take some photos of the relevant pages of a book I've loaned to someone else, and the essay (I say, grandiosely) tentatively entitled The Obligatory Page And A Half On Descartes: against a new dualism is definitely In The Works.

I haven't quite worked out the It is a truth universally acknowledged... opening sentence, and it's probably mostly going to be a series of quotations accompanied by EMPHATIC GESTICULATION in the form of CAPSLOCK, but it's not actually (in its entirety) germane to The Book, so here the indignant yelling can go.

Another year older

Nov. 20th, 2025 10:30 am
lnr: Halloween 2023 (Default)
[personal profile] lnr

Yesterday I turned 50, which feels like it should be a bit of a milestone, but in reality has just been an excuse for a lot of cake.

Birthday cake and flowers

We went away as a family at Halloween, as it was the end of half term and meant we could get a slightly longer weekend away. Three days in a collection of cabins in the Forest of Dean, with Forest Holidays. We nominally had a halloween party on Friday night and a birthday party on Saturday but it was kind of hard to tell which bits were party (having an age range from 7 to 73 makes for rather varied party requirements) but there was cake and fizz and cocktails, and we did an outdoor puzzle game with the kids, and Mike and dad joined me in trying axe throwing, and we had a nice walk through the forest down to the river Wye with a very sulky Matthew and generally had a good time :)

Yesterday I decided not to take the day off work, and instead took in cake to share in the morning, and took my immediate colleagues to the pub at lunchtime (though they wouldn't let me pay for drinks). We had pizza and fizz and more cake for tea, and a generally chilled out and lovely day. Matthew has an inset day on Friday, so Mike's taking the day off too, and we'll go out for a visit to the Botanic Gardens and lunch at Browns. And I've invited some friends round in the morning to help eat up cake, instead of meeting them at a coffee shop (which is my usual Friday routine).

I suggested to Mobbsy and David that we should do a celebration of 150 years between us, given what a good party we had for our joint 90th, but I never did get round to throwing a party this time. We shall try and make it out to the pub next Wednesday evening instead. And next Friday our little coffee gang will be going our to the village annual wine tasting/dinner - organised by the twinning association. And then I think I'll be more or less done with birthday celebrations for the year. Thanks so much to everyone who found me elsewhere on social media (or text message, or card) to say Happy Birthday, it's been very much appreciated!

September 2024

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