Idle Time

So I have this device that takes AA batteries.

For many years I’ve used Michael Chu’s telling of the chocolate chip cookie recipe printed on every Nestlé Toll House chocolate chips bag.

Sometimes I bake from scratch, and sometimes I work from a box mix.

I know Black Friday—which these days lasts about a week, if not all of November—gets pushback for the crass commercialism of it, and I don’t disagree.

I’ve recently been re-playing “Indiana Jones and the Last Crusade”, and it’s been long enough since the last time that I’ve needed to re-consult the hintbook a couple times.

Mostly I wash my dishes in my dishwasher, but when I hand-wash the things that need hand-washing, I use a foaming soap dispenser.

I wish we had a maps app like Apple Maps or Google Maps that let you order up a travel itinerary using public transit between two points, and explicitly pick the transit routes involved.

It’s been a hell of a year, but it’s almost over.

While I was writing the previous post about sodium in frozen chicken, it occurred to me that I should also include info on sodium in the lemon-pepper seasoning I often add to it, and eventually I decided to split that off into its own post.

[Content note: This post is about meat used in cooking.

I cook with a couple of cast iron skillets—a 6-inch one and a 10-inch one—and, after each cooking session is complete, I wash the skillet so the fats and food bits left behind don’t set.

I did take some notes which I’ll present below, but this isn’t a full how-to.

I noticed that the pointers tutorial‘s Creative Commons badge had gone missing.

I’ve had four mRNA-based covid shots so far: Pfizer, Pfizer, Moderna, Pfizer.

This was originally posted as a tweet thread back in February 2022.