Time to block #eurovision for a few days.
Public posts from @etp@indieweb.social
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IWC BER 2025
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Patience and planning rewarded. #bloomscrolling
Aaargh. Despite using stitch markers I have somehow managed to drop on stitch per row in the hat I am working on. Because the markers lured me into a false sense of security so I didn’t actually count. But I haven’t the will to undo it all and start again. Maybe only I will notice?
I’m getting very fed up with the fact that every time there is a powercut, my router reassigns IPs, especially to the Pi is use for pi-hole. It is a Fastgate router, supplied by my ISP, Fastweb, and although I have looked everywhere, I cannot see how to assign IPs permanently. Is there a way? Would some extra equipment help?
Rome doing its best to prepare me for Ireland and #HearSay26
New episode: Mysterious Collards in Morocco
Collard greens are strongly associated with Black foodways in the US South, though they are also eaten in parts of Europe and in East Africa.
And, as it happens, in Morocco on the edge of the Sahara, although the outside world has only just found out about that.
Where did those collards come from? Who brought them? When? And what do they tell us about collards in the US?
Oh boy! The bee-eaters are back.
RE: https://mastodon.art/@minnart/116330637381883327
The octopuses are gorgeous.
Very happy today, of all days, to share this timely piece from The Public Domain Review
https://publicdomainreview.org/collection/pyramid-of-the-capitalist-system/
If the current president of the USA is the modern incarnation of Pope Paul II, which he certainly seems to be, dare we hope that meets a similar end, as related in Inventing the Renaissance?
No pretzels for me. DB was on time to 3 mins from the station, then sat there. 9 mins late for an 11-min transfer. Just made it.
And we’re off. Dear gods, please let DB deliver me to Frankfurt on time.
14:40 and 1237 km later, made it!
Any good food options at Frankfurt HBF?
Germany, I am in you.
Switzerland achieved.
Switzerland achieved.
Step 2: Milano Centrale Frankfurt Hbf. Great seat but shockingly poor food options at Milan. #crossborderrail
And so it begins. Leaving Roma Termini en route to Dūsseldorf. So far so good.
As I head out for a few days, I thought it best to move four of the chilli seedlings out of their disintegrating cardboard pots and into something a little bigger and sturdier. Here's hoping they manage the transition and my absence.
I took my BirdNet-Pi on a little holiday and was delighted with the results.
For the first time, I did a gauge swatch for my next project, although I don’t really see the point as I will be measuring it against my head as it goes.
Eat This Newsletter 300
Yup, what started as a little way to entertain and inform between podcast episodes has reached 300 issues not out.
Aside from blowing my own trumpet, this time I look into the cultivation of morels, “Achieving Healthy, Sustainable, and Equitable Diets,” a real man making quiche, and part of the whole truth about whole grains. Plus, a cartoon that made me laugh.
Read it at https://buttondown.com/jeremycherfas/archive/etn-300-seriously-300/ and while you are there, consider subscribing.
Just started reading @adapalmer wonderful Inventing the Renaissance and already I have questions.
Does our word brute derive from Lucius Junius Brutus, or is that me thinking wishfully?
Visitors in the 25,000s one week and the 2000s the next. Pretty certain it isn't the software that analyses the logs, so it must be something to do with the logs, but the truth is I am not all that motivated to dig deeper.
https://jeremycherfas.net/blog/number-go-up-and-down-and-back-up
My railway work: no shortage of meaning, but for the EU institutions that can be uncomfortable: https://stream.jeremycherfas.net/2026/my-railway-work-no-shortage-of-meaning-but-for-the
Easter Monday morning.
New Episode: In Search of the Real Cheeses
Trevor Warmedahl worked in commercial cheese operations large and small in the USA for about 10 years, becoming increasingly disenchanted with their pursuit of uniformity. So he set off to learn about “other, older ways to go about the fermentation of milk and the care of dairy livestock and the making of cheese”.
Listen at https://eatthispodcast.com/cheese-trek