June 25, 2019: Customization

While getting a new computer is fun, I always have my stuff set up very specifically, so it's also a little annoying. This goes triply so for work computers, of which I'm likely to get my second new one in as many months.

101 thoughts on “June 25, 2019: Customization”

  1. Had a rough night in our household. Around 9 pm, the 8-year-old and I started throwing up, both of us continuing for 6-7 hours. Then the 5-year-old joined in around 2 am. Seems like it was due to the chicken patties we had for dinner.

    Worst part was that my wife is in Ohio for a business trip, so I had to deal with both of them, all their messes, and myself, without any other help. Ugh.

    All three of us are much better this morning, but not back to 100%. Any good remedy tips, other than push fluids and take it easy?

        1. /fist-bump

          I always joke with my wife that it's because I spent my 20s subsisting entirely on alcohol, frozen pizza, and cheese curds. My body is used to running on nothing of any value, so throwing some germs in there is nothing.

    1. Moya had looked like a good prospect until this year, when he's been awful. I wonder if he's injured or something. Torreyes looks like a standard utility infielder to me. Time will tell, but this could be one that comes back to haunt the Twins.

      1. This was my exact feeling until about six months ago. I'm not gonna eat one straight up with S&P or anything, but I've started to accept them on sammiches, etc. Pico is okay, but this is a family request. Jane's been really into it lately, and Rick has been literally been shoving raw handfuls in his mouth.

        Beans are still gross though.

        1. Beans have become a staple at the slaughterhouse, which amuses my mom because I would have gagged at the sight of them as a child.

          About six months ago I realized that I actually like olives because it turns out black olives are gross, and high quality olives are a delight.

          1. All olives are gross. This is one I just haven't been able to shake. I even once claimed it was among my most important lessons I wanted to pass to my children.

            1. You obviously have never tried my Linguini Puttanesca. Kalamata Olives, Capers, Artichoke Hearts, Garlic, white wine and a good red sauce over Linguini cooked al dente. Favorite dish of all time if it's made right!

              1. In college we used to bike over to a neighboring town to play some pool, drink pitchers of creamy dark and eat krautwurst, sauerkraut, and green olive pizzas.

      2. Tomatoes are okay if you overwhelm the tomato flavor with something that makes the entire enterprise taste less like tomatoes. I like salsa, and ketchup, and pizza sauce.

        Unfortunately, most pico recipes I've tasted opt to do that with cilantro, which is one of the few things that rates lower on my "favorite tasting things" list than tomatoes.

      1. My question is why waste tomatoes and onions on pico when you could add some oil, balsamic vinegar, and basil, and make a wicked bruschetta topping?

        This is something we do with some frequency in the late summer. We'll pick some tomatoes and basil from the garden and then... heaven.

        1. One of my favorite ways to have tomatoes (and not hot-house ones, garden or heirlooms are best), is to cut a baguette in two, slice them in half, then cut your tomato in two, and drag the tomato along the bread, squeezing it at the same time, till you've painted the bread with the tomato juices. Top with prosciutto (best) or thinly sliced salami, and some Parmegiano-Reggiano. Put under the broiler - not the top shelf - and carefully watch, until the cheese and prosciutto just start to crisp.

    1. You all are a great small study group that mirrors the people who eat at the joint. "No tomato, no onion, hold the beans, etc" I love the people who are willing to eat a dish I painstakingly created the way I intended it to be. Personally? I love tomatoes. On sandwiches I lightly salt them as it makes the flavor pop more. Or I roast them for all kinds of applications. Beans are the best! Any kind, any fashion. How can you guys grow up in the midwest and not like beans? (my kids hate them). Cilantro Nibbish? OMG, give me a Bahn Mi sandwich loaded with fresh cilantro. And... actually, I would say Cilantro is the number one food avoidance item I hear on a regular basis. Lots of Cilantro haters out there!

      Lastly, I would just like to say I don't know what I would do if I had Celiacs and a dairy allergy. I don't think I could survive in a world without bread or cheese.

      1. There are very few things in most American foods that I will actively request to avoid.

        But I have the cilantro soap taste gene. A little is OK, but it can easily overwhelm my dish if there's too much.

        1. I, unfortunately, never had the opportunity to eat heirloom tomatoes until about 7 years ago. OMG! Much less acidic and so incredibly tasty! Also unfortunately, pretty much impossible to grow your own in MN unless you have an awesome greenhouse. Up here in the sticks, we can't even find them in the grocery store. Probably the only thing that makes me jealous of you city folk... accessibility to heirloom tomatoes. Yum!

        2. Seriously, try roasting some cherry or grape tomato halves with olive oil, salt and herbs. Cool them down then blend with some Ketchup. I make this all the time when I am grilling hamburgers at home, or making any sandwich that might benefit from this concoction. When I get a smoker (soon I hope), I want to try smoking tomato and blending with Ketchup. Probably will be awesome!

        3. I didn’t really care for non-puréed tomatoes until we started growing our own. The tomatoes I like are all heirloom varieties, grown either in our garden or procured at the county farmers’ market. I still can’t eat a whole slice on its own, but have learned to enjoy them raw, which is a big change from where I started.

          Mushrooms? Hard pass.

          Then again, I fell in love with my first tastes of durian, escargot, liverwurst, and Malört.

      2. I do not like cilantro, but am able to push past it if it is in small enough quantities ("it if it is in" that's a lot of 2-letter i words in a row!).

        I don't remember the last time I asked for something to be held from a dish. I try to trust the restaurants I'm going to, and have usually been rewarded, often with very nice surprises. I guess what I'm saying is that I'm on the flip side of the table from you, but I still agree with your view on this.

        1. Yeah, today I had a burger with some sauce I'd never heard of and left it on and loved it.

          I will always ask to hold certain things, like cilantro and olives. But always willing to try.

          I know some people, on the other hand, who basically can't go to a restaurant without sending food back, whether they're fine dining or at Perkins.

        2. Actually, we embrace it at the joint. I tell my staff that if we win over the picky eaters, they will be the best walking billboards we have. They are out and about telling everyone who they hate and who they love.

      1. Pico Recipe: Diced tomatoes and onions. Chopped Cilantro. Little salt and peppa. Squeeze a little lime over it. Light and fresh. Pico to me is more of a garnish than a staple. I would give you exact measurements but I am awful at following recipes (cook with my senses) which explains why I am a horrible baker.

  2. In other food news... last night I grilled bbq pork chops. A couple left over, so today I diced 'em up, and served them in sandwiches with ham, havarti (no swiss on hand), a honey dijion mustard, and really good pickles. Not quite a proper cubano, but close enough.

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