Cowardice and AI gets insta-blocked. Not reading your excuses.

Which American are you?

  1. “I already [describes basic-ass participation in democracy]! What do you expect me to DOOO?”

  2. “We can’t fight back because then the Nazis will take the opportunity to punish us harder”

  3. “it’s not as EASY as you seem to think”

  4. “Yeah, well what have YOU done??”

  5. “Did you not see the VERY effective and not-at-all-a-huge-joke No Kings protests?”

  6. “Keyboard warrior!”

  7. “I can’t have principles, I might lose the shitty job I hate!”

  8. “I believe that every historical revolutionary to whom I owe my prosperity was a Disney character with no family or livelihood at stake and who never really had to risk anything because in my child-brain their victory was guaranteed.”

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Cake day: April 28th, 2025

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  • Previous owner just laid down hundreds of square meters of weed barrier fabric and then dumped gravel on it. We’re currently trying to re-shape the situation into a US southwestern-style dry garden.

    Specifically, I’m in the middle of moving a good deal of the existing gravel, removing the turf grass, and replacing it with a free-draining landscape built around gravel mulch and natural stone. Planting areas are shaped to create an open, desert-inspired feel, with plants grouped in drifts and clusters rather than traditional flower beds. Gonna focus on species that can handle cold winters, hot summers, drought, and wind while still capturing the character of those landscapes.

    Rather than recreating Arizona, adapting the look of the American Southwest to the Canadian prairie climate and growing conditions. Small palette of hardy plants like yuccas, prickly pears, ornamental grasses, sages, blanket flowers, and coneflowers.

    Goal is an open, sculptural, low-maintenance landscape inspired by northern New Mexico- adapted to the Canadian Prairies. Fire pit and seating area in the middle, so far, so good.











  • WizardOfFrobozz@lemmy.catomemes@lemmy.worldsuddenly im a chef
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    9 months ago

    I didn’t say you can’t, I said it’s a bit mid. Most traditional Mediterranean cooks keep two kinds of olive oil- cheap, refined olive oil for everyday frying and roasting, and more flavorful extra-virgin olive oil for salads and drizzling over finished dishes. Regular olive oil is milder and better suited to higher heat, so you’re not burning off expensive aromas. extra-virgin is basically olive “juice” with all the peppery, fruity notes you actually want to taste, so it is best used raw or at low heat. Outside that region, though, most people (at least here in Canada and I would guess the US as well) just have one bottle of extra-virgin and use it for pan frying too, which works okay but is a bit of a waste of its flavor and price.



  • WizardOfFrobozz@lemmy.catomemes@lemmy.worldsuddenly im a chef
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    9 months ago

    Should be clarified butter or a a more neutral oil.

    Using olive oil for sauteeing isnt the worst but it’s kind of mid. Heat will bring out bitterness and the smoke point is low. Save your olive oil for finishing dishes or using in cool/cooled preparations, where its aroma and fruitiness can actually shine instead of getting dulled by heat.