@indigo Likewise. This one is much gentler, and sweeter, though there's no sugar (I don't think).
// @kdfrawg
@kdfrawg Not sure how sending liquids work, but I'd be happy to help if you want some.
Sort of figured out how to do decent skewers without a grill: super-long skewers that suspend the meat over a paella pan, in the oven at max temp (in this case, 275ºC). Stops the meat stewing in its own juices. Will try with my preferred yoghurt marinade next time — did a basic teriyaki-style thing tonight.
Lots of smoke though. My eyes haven't watered like that in a while…
@kdfrawg Worth it. They also sell 500ml bottles of concentrate, so you can have the flavour without the fizz, or choose your own fizz.
Oh, of course. tikz-qtree's xshift is the absolute distance from the beginning, not relative to the preceding scope. Took me an hour to figure that out…sigh.
@literary One of my really unhealthy treats is a thin slice of dense rye (I always go for the pain de campagne style of rye, made as a massive dome that stays moist for a week), a thin slice of cold butter, and a slice of hard cheese (pecorino romano/pepato is particularly good for this). The butter really brings the two hard — almost dry — elements together.
// @larand @indigo
@indigo Speaking of which, I haven't had good rye in so long…
// @larand @literary