2026-10-28

I made this chicken and rice skillet, and it was delicious! A tad oily, probably because I used more oil than needed (I added more before sauteing the onions, which in hindsight I really didn't need to do). The chicken cooked through perfectly, and the rice and onions were delicious. I'd dice instead of slicing the onions next time.

https://cooking.nytimes.com/recipes/777998043-scallion-chicken-and-rice-for-two

The rice cooks to the bottom of the skillet, but the food has a lot of moisture so it will stay warm while you clean the pan. Hot water into the hot pan, scrape everything loose, and then wash and dry.

This one is a keeper!

2026-10-25

Y'all, I've been driving for decades, and I don't think I've ever seen one of those semi trucks that cars slide under in the movies. I feel cheated. All the trailers around me sit way too close to the ground for fun sliding shenanigans.

2026-10-20

I thoroughly enjoyed this discussion of the Renaissance with Ada Palmer. Let's be honest, it's not really an interview, it's mostly just her dialoging, and I'm here for it. She's interesting and engergetic and clearly knows and loves her subject matter. This is a long read, in video form, and I was never bored for a second.

https://www.youtube.com/watch?v=PAIhVfGbREA

Off to hunt down a copy of her book on the subject...