Good thing I dedicated an entire evening in my planning to typesetting the tables.
Because I'll have to turn to InDesign for this part — LaTeX's own table tools are a little…frustrating. Easier to embed tiny pdf figures in the appendices, using ID for footnotes as well, then \nocite{} to force the sources in the footnotes to appear in the bibliography.
"But why don't you just use Word?"
@paulgit Sorry to hear that…hope they wipe it and don't try to steal your data…
// @bazbt3
Have been invited to an Easter Sunday lunch (well, it starts at 2pm, so whatever the heck you'd call it) and have been charged with organising the wine (shame I can't charge her back for however much it'll cost! Think someone else is handling the dessert wine though.)
Trying to think what in the world would pair well with tzatziki. 1) Because I haven't had it before and 2) because the vast majority of wines would cover up whatever flavour a cucumber has.
Have read suggestions to pair it with pinot noir, gewürztraminer, or sauvignon blanc, all of which seem far too heavy to me :o I was thinking more in the realm of zero-dosage champagne (not that I'm actually going to stretch for champagne) to match the delicate flavour that I imagine tzatziki has.
Or dry prosecco/Clairette de Die.
The main course is slow cooked lamb, which will probably go nicely with a Rhône wine. I wonder if something from Languedoc would be too "unserious". South West would certainly be too tannic for their palates, though in my experience roast meats and Madiran are…something to have again…
@streakmachine It's the old faithful, isn't it? Gnome, on the other hand…looks away sadly
Rather annoyed that the supermarket I went to today is so "posh" that the only black pepper they sold was the kind that came with the grinder — a glass container with plastic burrs.
At a rip-off price too.
Didn't buy it, and that's probably the reason I'm doing Chinese food tonight — stupidly let myself run out of peppercorns. To be fair, that Peugeot grinder with the adjustable grind goes through them faster than I go through wine…that may be because I always grind on the coarsest setting.
Wow. Like eating a pineapple, with the effect that has on my tongue. Makes me salivate but pucker a bit with that very elegant and restrained acidity, notes of dried peach and petrol in the background. Intense, as only a spätlese can be.
This will go nicely with tonight's dinner: steamed lap cheong, rice with a bit of star anise, and broccoli — an favourite of grandma's. But I doubt these sausages will be nearly as good as the stuff she buys, made to her specs by a butcher in Richmond (she buys a load and brings half back to HK).
Ah, Riesling tonight. Spätlese Trocken too — 2013 Thomas Haag.
Smells deliciously petrol-y.
I made (hopefully) the last change ever to the LaTeX workflow: splitting all the chapters into manageable separate files and defining their order etc. in the pandoc command. Also figured out LaTeX's \appendix bit, which works beautifully with Markdown headers.
Tonight: figure out the best way to insert tables. Because all of my appendices are tables. They're not huge, but still…
@matigo Bustling, yes, but high in conformity levels and generally not my kind of place for more than a weekend :o
// @indigo