I forgot to mention that a good amount of fresh mint is an excellent addition. I hope you enjoy it.
I'm a late adopter on IndieWeb readers, I freely confess. Maybe I should make the effort now. Well, not now, because I'll be out of circulation for a bit, but soon.
@heyheymaimai It is strange how one just feels that a gap should be a nudge longer or a nudge shorter, but one does. More to the point, do you have to look away from the screen to know? I do.
@thesugarchef How strange that the tweet to which this thread is a reply has vanished. How sad too that the wisdom in the thread does not exist on, say, https://butterysaltedcaramel.wordpress.com/ where it could read and appreciated even more.
@_MatthewDillon This latest was prompted by the recent piece on gluten free from Bob Quinn ... and there's a certain irony in trademarking your grain name while not being content to simply copyright what you write rather than hand it over.
When Google Translate lets you down (because you can't be arsed to read what it offers).
It seems highly unlikely that the Catalogo de variedades de papa nativa de Chugay, La Libertad made "a great contribution to the National Register of Pope Native to Peru".
Sebastiaan has made fantastic progress towards indiewebified private posts. And it makes me feel better to read what he says about code that works, given how awful my own is.
@sandroantonello @racheleats Alas, the Guardian article doesn't say how Andrea gets fresh flour. Is he milling his own? Or does he have a special supplier? I'm keen to try milling my own but so far not been able to source wheat berries reliably here.
Don't do this! Just don't. Autoplay ought to get you flayed alive.
@jkphl Likewise, and although I won't be in Düsseldorf next weekend I will be in Utrecht the weekend after. May is @indiewebcamp month.