In the nick of time, I wrote up my celebration of Fornacalia 2022. Looking forward to another year of unburnt grain, and more besides.

I don't judge a book by its cover, but I do prefer to decide based on other factors. If they have a free-return policy, I would maybe buy, but otherwise, no way.

Today is the five year anniversary of installing WithKnown here. We’ve had our ups and downs, and it has been generally positive. Not sure about the future though, I must be honest.

#IndieWeb

I don't know what you mean by “cross” but I know for sure that nobody has ever crossed a strawberry with a pineapple.

Case in point: the Deep in the Weeds podcast network at https://deepintheweeds.com.au/ @deepintheweeds with some excellent shows and episodes that could easily interest a wider audience.

There's plenty that is interesting in @emilyjwils article, but given that podcasting is global in scope, I do think it is a pity that the focus is entirely on the US -- apart from one ex-pat thrillingly discovering banana biodiversity.

20/25 on Adactio's Font or Food? quiz. Not too shabby.

Hear me, O @tavolamed, As a foolish person, who knows not my ward, I await the set form of words with which Curio Maximus will proclaim the time for holding the #Fornacalia, so that I may celebrate on the last day to which it can be postponed.

Trying to use OCR in iOS is really tricky unless you can mask off the bits of the page you really don’t want. Unless I am failing to find a better selection tool. Maybe crop first?

Agreed, kefir is a total doddle (though I don't do any of the variations that other people do). I do feel bad when I don't have anyone to give surplus grains to. Although yoghurt is more of a faff, it isn't that difficult, especially with a good thermometer and a vacuum flask.