If you are really interested in learning more about infidelity I would suggest you read / listen to Dan Savages’s columns / podcast. Unsurprisingly there are a lot of different calls and discussions about fidelity and monogamy. I would also suggest you read Ester Perel groundbreaking novel The State of Affairs: Rethinking Infidelity

To answer your question directly infidelities are fairly common because monogamy is difficult and society typically puts a lot of stress and pressure on monogamy that makes it even more difficult. The foremost is the idea that monogamy as a default setting and that one person can be everything for one person sexually, emotionally etc… So we have a situation where two people are assuming that their partner will be the only person they can be attracted to, the one person that can fulfill all their emotional needs and will have to be a perfect roommate / life mate. This coupled with the idea that you have to be perfect at monogamy or you are a complete failure at it. So you have a hard situation and hard expectations so people slip and some people who slip on something small (a micro-cheating which is a ridiculous concept) they go all the way. All these expectations are common in “Straight-land” while those in “queer-land” have a different set of expectation that work better for everyone.

We should all make monogamy an regular opt-in conversation for relationships (I would suggest ~6 months in when you go exclusive and then at most every 5 years). Moreover, we should understand our monogamist partner finds other people attractive and chooses to not pursue anything not that they don’t find anyone else attractive. Finally, we should understand a our partner needs friends, hobbies and confidant who are not us to rely on. Until that happens “cheating” will likely remain something that happens fairly regularity

There are science behind cooking but its mostly with methods instead of inputs. If anyone is interested [Salt Fat Acid Heat](https://www.saltfatacidheat.com/] and (The Food Lab)[https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087] are more scientific about methods and made for home cooks. You can also look at On Food and Cooking which is much more textbook like about the science of cooking. Its there but not in standardized measurements and units for recipes

I was thinking saying that expecting precision from a natural product is a fools errand. So embrace the imperfection and go crazy

I was a professional chemist for around ~7 and love to cook. My suggestion is to stop expecting precision with an imprecise and natural product like cooking. Are your lemons larger? They also might be sweeter, tarter, juicer etc. than others. Same thing with teaspoons. The spices you are using may be more or less concentrated than who wrote it.

Lean into the uncertainty and be free. Double or even triple spices to see if you like it. Measure with your heart

Typical double click request is as follows:

Manager: Leadership wants a “double click” on the numbers on slide 8.
Doer: What do they want to see.
M: Well they wanted to see more about the numbers on slide 8 they thought it was interesting.
D: What number? Interesting how?
M: They want a double click? Does that work? How long will that take?
D: ummm a week?

Because it’s new and awful. Also implies that these massive new work is just a simple tasks. 0/10

Relevant XKCD

Different kind of crypto nerd but still

Don’t forget that their ads have a section about adding it to your amazon cart. Its awful

That was my thought. Blanching in my mind is quick and won’t work for this. There some protein / enzyme that needs to be deactivated. They weren’t crispy but still had some texture. It was great.

I heated some butter in a pan and added the fiddleheads and then put in ~1/4 cup of water in my pan and covered with a lid. They then steamed for ~5 minutes. So I don’t know if you would call that blanching but steaming. They need to be boiled or steamed from 5-8 minutes according to my foraging book. So I think blanching which in my mind is a quick boil won’t cook them enough. They are mildly poisonous unless cooked like lots of wild plants.

They worth the wait. For both the flavor and the novelty of it. Very fun to harvest and eat

I’m in the packing my yard with so many things that I can use from edimentals like my ostrich ferns, cut flowers, pollinators, medicinals, herbs and vegetables. You can really pack them in

I’ve moved a few already last year. I’ve had some pretty good luck moving them in the spring as well. i think I’ll move my largest again this fall. There’s some that haven’t even come up I think

I have a whole other shade spot that could use some.

Exactly. They have wanted to kill public media since the Reagan administration.

Congrats Pope Bob!!!

Matt Baume did a great job talking about the last PBS was trying to be canceled.

Please don’t choke people during sex even consenting people. If you need the sensation just put your hands on their collarbone and don’t actually cut off their windpipe.

After reading some kink books that give detailed instructions about how to suspend people, to give people piecing, fake cutting people as well as convince your sub that you have a loaded gun in their mouth with the disclaimer about how dangerous choking is really puts in perspective. There are tools to safely cut off air supply don’t choke someone

I loved my EEEPC. I used while study abroad before smartphones were common. It was great to carry on me at all times. If I needed directions or to check on a website I would sit at a café / restaurant / bar to have a coffee / wine / beer to grab the wifi. It was great and small enough that I could carry it open if needed. I loved it. I thought it was the future until the iPad took over

I haven’t got to try mine yet. So I am not sure. Apparently they taste a little like asparagus which I think is used as a comparison for a lot of things. I did have some milkweed stems last year that were similar to asparagus

There are no fruits ripening currently but I did eat some young dandelion greens in a salad this week. They were much less bitter than when I had them last year in the middle of the summer. The next thing I have planned to forage are our ostrich fern fiddleheads which I have missed harvesting it the last year since I waited too long.