Happy Chinese New Year Nostriches! This “lucky poster” (wishes and auspicious sayings) says “sit and receive Bitcoin” which more or less translates to “keep calm and stack sats”, or rather the sats will be stacked for you 😂 #ChineseNewYear

WTF Michael Saylor.

Neglected my skin for the longest time after giving birth but finally found some energy for self-care, and man, I love r/AsianBeauty so much. Found three products after trawling the threads and added them into my routine for about a week, and the improvement is unbelievable. I'm actually close to getting "glass skin", when really all I wanted was better hydration and to look less wrinkly. Are there some K-beauty, Asian beauty or just any old beauty (ie. skincare) nerds like me out here on Nostr?#skinstr??? #skincare #grownostr

Welcome new nostriches! You don't need to be a dev to be here, I'm living proof!

A gorgeous field in bloom. Just don't ever eat the oil extracted from their seeds. #foodstr #farmstr

Does anyone else find LinkedIn incredibly toxic? Toxic positivity coupled with passive aggressive commenting behaviour and echo chamber logic. Well — actually — that describes most centralised social media platforms, but LinkedIn just seems worse. (Or is it my network...?)

I didn't plan on raising a #carnivore, but... #momstr

Before I landed back in Asia, I only had one thing on my mind food-wise: SUSHI. Fujimoto is my favourite in Hong Kong right now — it's far from the most expensive (although not cheap either, at over $200USD per head, so it's definitely a treat) but it's properly good stuff, well sourced, well made (Chef Fujimoto used to work for one of the "greats", Sushi Saito) and I love Chef's energy. He's part of the new guard of Edomae sushi and while he excels at all the traditional techniques, he isn't afraid to experiment with flavours and textures. He's a master at abalone — that first slice was heaven, like a dip in an onsen after a long day — and in what's become a bit of a modern standard, the liver is made into a sauce and you're given a little rice ball to soak it up. Hotaru ika (firefly squid) has just come into season, and we were treated to a little skewer of charcoal grilled ones. So, so good! #foodstr #HongKong #sushi

Every time I'm on a long haul flight I feel like the world is big, but also small. GM/GN Nostriches 🌞🌝