I would be remiss to not mention the kid’s completion of grade school. Now with the official summer break, she is a middle schooler!
–Simon
Middle School
Migration
(Reposted from my prior domain.)
Alas, but a man must face his waning energy. Six years ago I started this blog on my own server. It was an experiment in maintaining an auto-prosaic chronology. I’m happy to say it was successful.
But maintaining the server itself has proven exhausting, and while it has provided me many lessons, I must acquiesce to my age and accept that I now have more money than time.
I’m not upset with that shifting ratio.
So I am migrating this blog to a hosted service. Its domain is at least now finally appropriate for the name of the blog itself:
All content will now be stored there. Eventually the redirect will be automatic, and little change should be apparent to the end user regardless.
See you on the other side.
–Simon
Winter Wrapup
I went a little out of order on my posts. I must have been anxious to jump to the new year.
Here’s some final highlights for the end of 2022:
On to 2023!
–Simon
Cold and Snowy (Part 3)
As per usual, here’s my post-holiday winter post, recapping whatever I was up to in January last year.
- I mocked Boomer indignation regarding lessened staff in service jobs
- I replaced a bathroom fan and remarked on the quality of the prior owner’s work
Aside from that, the holidays were stressful as usual and too action-packed for my liking. So here’s a toast to the new year, and the holidays being concluded once more:
–Simon
Wüsthof
Cutlery! Another cutlery article on the internet!
No, it isn’t. There’s millions of those already. And they always follow this formula:
Good knives are important because bla bla bla steel grade tempering craftsmanship. You obviously appreciate a good quality knife because you’re super discerning with your l337 culinary skilzzz. There’s Japanese and German style knives–which are best for you? I will provide you the main differences in a cookie cutter paragraph repeated verbatim across every link on the search results first page. And here’s an arbitrary list of expensive knife manufacturers that I found online, too, with convenient links to Amazon. Of course I’ve used them all, at $100-$600,000 per blade, that’s totally believable. I swear I know what I’m talking about. I’m an expert. (We may earn a commission on the included affiliate links. And by using this site you agree to internet marketing trackers, I mean cookies, which need to be enabled for the best experience.)
Nay! This is simply me bragging about my own collection!
Liz bought me a couple knives from the Wüsthof Classic Ikon line. And after using them I immediately decided that the cheap Cuisinart collection I’d had since college needed to be retired. And with the help of some gift cards granted to me for completing a major project at work I now have these:
That is all.
Or I could now transition to knife technique, as if people really don’t intuitively know how to grasp a knife in different ways for control vs power, as the multitude of professional (utility-grade line cooks as Applebee’s) chefs seem to think of the masses.
Or there’s always the flame wars regarding sharpening techniques…
–Simon