Expand the list if necessary.

Reading Danish is so weird from Swedish as a second language perspect

that cat is an icon!

People say that the problem with the contemporary internet is that the truth is paywalled and lies are free. True to an extent, but problem with contemporary googling is that answers are on Discord and the rest is Pinterest.

If it in the billions territory, it will absolutely have fallout for the less well off and the scammees include like farmers in Africa. Also I appreciate reading about clueless millionaires and consider it a social good that they get written about.

I just love how my brain, on some subconscious level, totally buys that this is one episode in a real old stop motion animation series.

What's your Japanese learning history been like? I've been thinking of whether to learn German or Japanese next and my main worry with the latter is its writing system, but, I mean, here you are working on it.

I do not worry about getting to the end of literacy if I pursue Japanese, like reading novels and such, but whether I can conceive a route to get there that has some rewards on its own. With French its pretty simple: read a couple pages in a novel and get to progress in story in a daily session, noticing it's getting easier and faster on a monthly basis and so on. I'm kind of wondering how I would set up my routine and when I could realistically expect to have fun playing a game or reading manga in Japanese.

h*ecking illegals

I am like pretty close to wanting to start learning Japanese just to play Tokimeki Memorial.

Intro, Citizen Keanu (part 1), Season of Trash (part 6), End segment. It's going to be a pretty good week, apparently.

I have the fannish itch to share it yet I don't know who would be interested in it. A marvelous thing that is impenetrable by design without being least bit pretentious.

Yup! Apparently there are multiple vids being done in parallel so we should be seeing more content more often in the coming next 11 months at least! Not that Tim has anything to apologize for.

Personally speaking, carb heaviness is my go to criterion for comfort foodiness and I like to get some vegetables in too at the same go to make a meal feel more substantial. First loading up some carbs as dinner followed by going for a walk - whether long or short - kinda rules as a lifestyle choice. Carbs really seem to help me mellow down and if this counts as emotional eating, it seems still to hold up quite well sustainability wise.

As a concrete recipe, I like spaghetti with classic tomato sauce, especially with butter beans (aka large lima beans), but small variations keep it fresh. I do not respect any notion of authenticity, so take "classic" with a grain of salt. Olive oil, onions, garlic, crushed and pureed tomatoes, wine, vegetable stock (powder is most convenient), herbs and pepper is the basic ingredient list.

The recipe itself:

1. sautèe onions in olive oil on medium high heat until translucent (with other aromatic vegetables like bell peppers or carrots if you wish)
2. add tomato paste and stir it to mix it.
3. Add crushed or minced garlic and continue sautèing them for 30 seconds after which you swiftly mix in a can of crushed tomatoes. (Pro-tip: open the can before mixing garlic in!)
4. Then add the all the other ingredients save for the herbs and let it simmer on low heat. How long? I do it by ear, so I don't know really. The sauce will look quite different by the time it has cooked long enough and has become thickened by onions that soften and melt into the sauciness. 10 to 15 minutes until I start boiling pasta, I guess.
5. Pasta boiling is a fine moment to dump dried herbs in too. Fresh ones can go in when you mix pasta and sauce together.
6. Top the serving on your plate with grated cheese. Parmesan is supposedly delicious and my experience confirms it, but cheese is to a degree cheese here.

Vartations:

1. Keeping it simple at first and exploring variations one at a time, savoring and appreciating things on their own terms is probably why this has been a staple for so long.
2. Lima beans are my personal favorite thing to add on this, after adding crushed tomatoes. It's what I like to serve guests. But minced meat, many other beans and tuna work well. These are indeed some of my favorite proteins here.
3. Olives, hot peppers, eggplants, some mushroom as well. Chanterelles like the aciditiy of tomatoes. Take care with carrots: they are indeed sweet enough to potentially make the whole dish too damn sweet.
4. A little Worcestershire sauce and a tea spoon of sugar are interesting options as well to bring out some umami flavors. Speaking of umami, there's real unexplored territory imho when it comes to classic tomato sauce. Fish sauce could be marvelous!

Hey thanks for noticing and telling me - however late, I still fixed the link. Amps are a true pestilence of modern internet.

Greg Sadler, this guy and then peeps who post old interviews = the triumvirate of philosophy youtube.