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RSS-Bridge is an open-source project that liberates content from toxic walled gardens, allowing it to be shared and syndicated in my feed reader. The project can generate RSS or Atom feeds for a number of sites. It let’s me pretend that we live in a better time.
If kept in a paper bag, bread will become dry and stale after a couple of days. If placed into a plastic bag, all the moisture is retained, the crust looses its crunch, and the bread is as disappointing as if it was stale. By keeping the bread in the paper bag it is purchased in, and inserting that into one of my linen pillowcases, moisture is retained but the bread can still breathe. I find it stays fresh for about 5 days when I do this. I don’t know that linen is superior to plain cotton for this use case (but I do know that linen is superior to plain cotton for sleeping on).
Apparently you can buy linen bread bags made explicitly for this purpose, but I prefer things that are multifunctional, and I already have a good set of pillowcases taking up space in my bedding box. The small size of my pillow means that I can just squeeze two normal sized loafs of bread into a single pillowcase. To store a baguette I first cut it in half.
But otherwise I agree with the sentiment expressed by Al-Mutanabbi (translated by Gertrude Bell):
The finest place in the world is the back of a swift horse,
And the best of good companions is a book.
Bags intended for produce are often made of a mesh too coarse to contain granules of rice. Others have a weak drawstring closure that fails to resist a couple pounds of rice pressing against it when the bag gets tossed around. My solution to this problem is to use roll-top dry bags when I’m buying rice from the bulk bins. I’m partial to Sea to Summit Ultra-Sil Dry Sacks. At home I store these with my other grocery bags, so that I don’t have to remember to dig them out of my backpacking gear before heading to the market.
The cashiers are always impressed with my bags.
My go to recipe is from Derek on Cast Iron. The only requirements are fish, olive oil, salt, pepper, and cast iron. Sometimes I substitute butter for the olive oil. If I have bacon grease available I’ll use that instead. The whole procedure takes about 10 minutes.
I consider a good piece of salmon and a sourdough baguette to be a complete meal. If the fish is less good, I’ll peel the skin off, dump it on top of a bowl of Single Shot Rice, mash it all together, and sprinkle furikake on top.
The lid costs about as much as the bowl – maybe more if you acquired the bowl on sale – but it is a well made tool that turns my favorite bowl into an eminently practical pot that is equally useful at home or in the backcountry. Throw in a pot lifter, a cozy and there’s nothing you can’t accomplish.
The bowl has a capacity of about 600 milliliters. My bowl and lid weigh in at a combined 82 grams (2.9 oz).
I first noticed the marks a couple of years ago. I don’t know when they first appeared. They’re asymmetric, so I assume they’re from a hacksaw rather than bolt cutters. This real world, unsolicited testing makes me feel good about my choice of the ABUS GRANIT Plus 640.
More specifically, Neomutt. Mutt ICS is a python script which takes an iCalendar file and outputs the contents in a human friendly format. I use it in my mailcap so that I can see details of calendar attachments when reading email. It’s a simple script that improves my email workflow.