WTF-Beta

I didn’t hit Agree for their terms and conditions, so didn’t read it. But I generally have some old bread sitting around, and I use it to make croutons for soup. I just cut it into squares and toast them in a skillet.

Glad we don’t live in Brooklyn, where cramped parallel parking is a must. (Either that or you just double-park.). Anyway, I was never very good at it. Nor at parking beautifully between the lines in a parking lot.

The choices can be bewildering. Maybe don't overanalyze. We bought one a couple of years ago, went into a store, lied down on the display models and picked the firmest one.

So sad, this will be devastating.

An addendum to my post above. I bought granola from the vendor at the Greenmarket that I’ve always trusted. But something changed. It used to have maple syrup as a sweetener; now the label just says sugar. A lot less flavor, same high price. I won’t be buying it again.

I don’t think about a precise position, but have noticed lately that I want the bench a tad more in the bass direction. But then, I was never completely happy with the bench/keyboard relationship.

And I want my bicycle seat a tad lower and bars a tad higher.

Our posture changes with age.

We had estimated 600 on Staten Island. Some frogs, chickens, eagles, too. It was great. As everywhere else, just a friendly, happy atmosphere. Went to a nearby pizza restaurant afterward, one of the best in all of NYC.

Asters and mums here.

Jodi, so sorry you got it again! I had it twice (I think.) I got the Covid booster a few weeks ago but still need the flu shot.

Makes sense. But I never use ketchup so it’s a moot point for me. However, other condiments use the same technology.

I very often taste vanilla or a hint of spice or citrus, but that’s about it. But it’s not so much about picking out individual flavors, I think, as the total impression. Hint: it often helps to pour and let it breathe a bit, and sometimes a few drops of water open up the flavors.

Never developed a taste for bourbon but I like single malt scotch or Irish. Used to love armagnac but can’t tolerate it any more. I’ve wondered about Japanese whisky but it isn’t available in small sample bottles to try out.

Sometimes my daughter brings back a premium plum brandy from Serbia. The run-of-the-mill ones are harsh and hot, but the best are really fine.

I bet dermatologists don’t hold their conventions in beach towns. Deep forest maybe.

I love bicycling, and my routine is to wear long sleeves and use sunscreen on exposed skin. Late in the day (low sun) I don’t bother. I have had one melanoma removed in my past, successfully. I need mineral sunscreen, as my skin now gets irritated by the standard stuff. And I am a convert to the roll-ons — so much less mess.

I have a TON of tarragon, and lots of flat-leaf parsley. And sage. Yes, rosemary too, not quite as much. But I already have dried surplus (of all except parsley) from previous years. Wish I could give some fresh herbs away.

It’s still growing season here, no urgency to harvest.

I have some thyme, which is useful all year. Will harvest later, as it’s still growing.

Tried chervil this year, very delicate anise flavor. I don’t really know how to use it. Also tried winter savory, which did poorly. Maybe I planted it in a bad spot.

Most often, breakfast is a heated Costco croissant or half a New York everything bagel. With a side of berries and coffee. I don’t have cereal that often.

Hippie granola head here. A local bakery makes a great one. With almond milk and berries. But I don’t have it every day.

Feathers will be ruffled.

Bernard, so sorry this happened to you. I have to agree with piqué about injury; it can be hard to know how badly you’ve been injured. The adrenaline kicks in and obscures the trauma.

As others mentioned, the insurance companies have these things down to a science. There’s a back and forth between the parties, all according to schedule. I remember all this from when I was hit by a car in 2020, and was covered by the car insurance my wife had, even though I was on my bike.

@AdagioM I think I read that the NYT recipe for plum torte remains their most popular recipe EVER!