GM. I might seem like a morning person because I have the ability to wake up early and at least be moderately functional. But I assure you I hate every fucking second of it.

won't be live for a bit yet. (still working out some relay kinks) but I took a break to give the main site a bit of a facelift and I like it. Thanks for those that are baring with me. sovbit aint going nowhere.

GM The nostr

The sun is pretty dramatic im Texas. It's kind of hard to describe, but it's different than Oregon. Nice to see shit melt....kinda. all the melt is gonna freeze now. 😅

#asknostr anyone using Graphene on a pixel 10 yet? I know it's experimental at the moment, but I'm wondering how experimental it is. My 6a's battery is mostly kaput, so I'm thinking it's time for an upgrade.

Another thing I'll genuinely never understand is people's attachment to race and nationality and being so prideful About it. Like I'm not ashamed of who or what I am, but at the same time I have no deep attachment that will cause me to get into a fucking fight over immutable characteristics that I was born into.

Looks like I get to hunker down in texas for the coming storm. 😅

Verdict, solid foods are allowed. I'm going to make myself a fat-ass batch of tuna mayo onigri. That will kill a few hours in the evening. View quoted note →

I should probably look into the TSA's flying with food regulations. I have the sudden urge to make onigiri for flying.

Just chefs kiss. 🤌 View quoted note →

It's a shame I have to go back to Texas for work because Oregon is experiencing the type of cold weather that I fucking love. Below freezing in the evening with freezing fog, making everything frosty and sparkly in the morning. In the days are nothing but no clouds and sun, even if it doesn't get too warm during the day.

It's almost ridiculous how therapeutic cooking is for me. Sometimes you just got to work yourself out of the funk by making a whole ass lasagna from scratch. My mood as 1000000% flipped. Made the pasta, the Beshamel, the sauce was tom sauce I made last year and the beef is still that local cow I got. #foodstr