Duh, Nia. You big dang fool~ 🏳️‍⚧️🏳️‍🌈

A regular photo of Michael Fassbender with the caption “Fass bender.”

The same photo of Michael Fassbender mirrored and with partially inverted colors captioned with “Fender bass.”

It came to me in a dream.

Thinking today about John Bavicchi, who passed away 12 years ago today. I had the privilege of meeting him and his wife and spending an unfortunately very small amount of time in 1-on-1 study with him in his last few months when I was at Berklee. Grateful for that experience as I remember him today.

Thinking about starting to fully type out “id est” and “exempli gratia” all the time the same way I do with “et cetera” just to get my pretentiousness quotient up a bit.

I just learnt what seitan was like three days ago. Then, last night a comrade brought a seitan piccata dish to an organizing event and it was unbelievably delicious.

The same video of a stick bug dancing turning to Rick Astley

Oh, I’m sorry. What about this?

It is the gif of a stick bug moving back and forth that disassembles and transforms into some frames from the Rick Astley “Never Gonna Give You Up” video.

@mhg5of5.bsky.social Get Stick Bugged lol

I don’t read a lot of novels, and so recommendations by me come heavily skewed. I have a hard time getting engrossed enough in them to finish, but “I’m Starting to Worry About This Black Box of Doom” has me heavily enamored. I’m half-way through now and it is very captivating.

In case it wasn’t clear, I’m eating cheesecake for the first time in a while and it fucking rocks.

Every time I eat just a little bit of cheesecake, I just want to eat various flavors of cheesecake until I am so nauseated I want to throw up. That’s my first-time-in-a-year contribution to this platform. Hi friends!

*Michigan J. Frog voice* Hello, my baby. hello, my honey~ @mhg5of5.bsky.social

Mustard, specialty vinegars, mushroom extracts, worcestershire, etc…these are great little ingredients for enhancement but idk. Just always chasing that next level, you know?

With a lot more wow factor. That thing that makes me stop and marvel at the flavor. Part of it I think is that we don’t have a lot of really great pepper variety in this area, so I’m dependent on a lot of dried variations.

As someone whose favorite position as a cook was saucier, and who prides herself on making great sauces and stews, I’ve always found chili (general) to be very daunting. It’s so open and free, it’s like…I know I make a great chili, but I’m always looking for something…

Chili is on the stove, salmon and vegetables are seasoned and wrapped for the fire/Dutch oven, lawn is mowed… Still gotta stuff and bake the mushrooms and make apple molasses cookies for the new neighbors, but the day/prep work is coming along good so far.

Time to season the cast irons for our camping trip this weekend. 💜

It will take me a bit I think to get over the habit of scrolling Twitter, but this platform does seem to be the most analogous replacement I’ve used. We’ll see how things go down the line. Still need to find a lot of the people I love seeing over there.

I’ve been so computer dependent in my life that writing is a rather strenuous activity for my hands. However, I’m appreciating more as I get older just how impactful a hand-written letter can be.

Finally got my invite code :) hello everyone!