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Reading recs from Gem

Reading recs from Gem:

  • 📕 The “living autobiography” series by Deborah Levy
  • 📖 Sea of Tranquility by Emily St. John Mandel
  • 📖 Open Water by Caleb Azumah Nelson (though she did say I might find this tough, I have a hair-trigger emotional core since B was born)
  • 📖 The Overstory by Richard Powers (“wasn’t amazing the whole time, but there were a lot of beautiful moments”, “sort of about trees”)
  • 📕 Having and Being Had by Eula Biss (yet another Biss book on my list, I really need to get going)

Going to keep track of my reading this year à la Lucy Bellwood, emojis and all. Need to get rid of this WordPress emoji conversion script though, yuck.

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How I thoroughly clean Jellycat stuffed animals

Yesterday was… eventful.

Anyways, I now have a decent technique for thoroughly cleaning Jellycat stuffed animals! Note that the Jellycat cleaning tag specifically says to spot clean only. But that doesn’t cut it if, for example, one happens to get covered in vomit.

I’d probably use this approach for any small-to-medium sized Jellycat-like stuffed animal (no posable arms, no large plastic bits or outfits, relatively straight and short “fur”, very squishy, etc.). If you try it, do so with caution. YMMV.

  1. Prepare: Place stuffed animal in appropriately-sized zippered mesh laundry bag. Before that though, if there are any “chunks” of debris (that is a horrible description, but here we are), brush and rinse them off as reasonably as you can in your sink. If you don’t do this, they will get stuck in your laundry bag and/or the fur of the stuffed animal. 🤢
  2. Wash: Wash on “normal” in cold water. You want to use a setting with a good spin cycle. I would use fragrance-free detergent since scents can be off-putting or actually dangerous for some kids.
  3. Dry: Let the Jellycat air dry, do not use a dryer. Before you let it air dry, go through its “fur” with a wide-toothed comb, and then follow with a fine-toothed comb to break up any mats. This will keep it fluffier for much longer. Don’t be so rough with it that you pull the fur out, just a gentle, thorough once-over will do. If you have a hair dryer, use that on a medium setting while you brush through the fur for more fluffiness.

I used to skip that last brushing step since I just hadn’t thought of it, and one of B’s favorite toys got pretty matted. Happily, brushing it out even now after it has gone through maybe 4-5 washes already has helped revive it a bit. I think it would have been even better if I had done this from the start, though.

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RSS category links and an attribution policy

Two small changes on this site.

Just added RSS links to many of my categories. They’ve always existed, I just figured it would be nice to include them in the category description. See my RSS page for more info about RSS in general and category-specific RSS.

And I added an “attribution” policy. View all policies. But basically, by default, I usually use initials since people may or may not want their full name on here. I will link to a person’s personal website if they have one that they share publicly. But, if I’ve attributed something to you on this site and you don’t like what you’re called, just let me know. I’m happy to use your full name, just your first name, “that lady with the purple hair”, etc. Whatever works.

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What to do if Command + R won’t reload your VSCode window

So CommandR hasn’t been reloading my VSCode window. But the “Reload window” command in the palette (ShiftCommandP to open palette) shows that it should work. Charles told me how to fix it!

To sort it out, click the cog icon next to the “Reload window” command in the palette to open the Keyboard Shortcuts settings for that command. Then under the “When” column, right-click isDevelopment and select “Change when expression”. Delete the contents, then press enter. There should now be a dash under “When” to indicate that it’s empty. Close the Keyboard Shortcuts file, then try reloading a window by typing CommandR and it should work.

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Three sherry-and-rum-based cocktails

Leaned hard in to sherry and rum this holiday season. These are a few cocktails I enjoyed the most.

Three are sherry-and-rum based: the Flor de Jerez, Shaken Egg Nog, and the Kingston Sheroni. I use the same Amontillado sherry and dark rum for all of them. Our “bar” area is not large, so economy is the name of the game.

I also included one other cocktail: the Unequal Negroni. Not rum or sherry-based, but we made it a bunch over the holidays so I wanted to write it down here for posterity.

The Flor de Jerez and Shaken Egg Nog are particularly useful holiday cocktails because they aren’t as strong as many others. Nice towards the end of a perhaps heavy-on-the-drink day when you’d like to still partake but not get in over your head.

Both of the above cocktails call for “rich sugar syrup”. To make this, combine 2 parts sugar with 1 part water. Heat until dissolved, then store in the fridge.

For the alcohols, don’t go for the cheapest you can find… it just isn’t as nice, I promise. You’ll try it and think, “This is ok but not great, what’s the point?” You don’t need to get top-shelf stuff, just maybe go for something other than Bacardi Black, you know?

If you aren’t sure which rum to go for, feel free to use your favorite search engine. OR, much better yet, peruse therumhowlerblog.com. Talk about dedication, you love to see it. FWIW, I’m currently using Diplomático Reserva Exclusiva since that was called for in the original Egg Nog recipe I tried. It’s perhaps a bit sweeter than many other rums, so maybe keep that in mind.

In terms of glassware, I’d love to have a bunch of fancy coupes and stuff, but don’t have the space. We use the the 20cl (6¾ oz) Duralex Picardie glasses for pretty much all cocktails. And water, and wine, and so on. So although I mention a coupe glass for the Flor de Jerez since that’s what is called for, know that I actually sling it in a more standard little cup and it still tastes great.

Flor de Jerez

Makes one 3½ oz drink.

  • 1½ oz Amontillado sherry
  • ¾ oz lemon juice
  • ½ oz dark rum
  • ½ oz rich sugar syrup
  • ¼ oz apricot liquor*
  • 1 dash Angostura bitters
  • Lemon twist garnish

Combine all in a shaker with ice, and shake until very cold (about 15 seconds). Strain in to a chilled coupe and garnish with a lemon twist.

* I use Cointreau instead… I just always have it in for margaritas and have never got round to buying the apricot stuff! Though I’m sure it’s nice.

Shaken Egg Nog

This isn’t the real deal! But I prefer it, it isn’t as gloopy and it’s not a faff. Note: Do not make this unless you have whole nutmeg. It really isn’t the same with the pre-powdered stuff.

This is *heavily* inspired by Anders Erickson’s Egg Nog, just slightly different ratios. His recipe makes one 7 oz drink, which is just slightly more than I personally want for an Egg Nog serving and is a bit too big for our glasses. It’s also a bit eggier, which is not necessarily a bad thing but is not always what I want. I highly recommend trying his Egg Nog, and you should watch his YouTube channel if you’re interested in cocktails in general.

You don’t have to, but I *highly* recommend the extra step of double-straining this thing. You don’t want an errant snotty egg streak sneaking its way in to the glass…

Makes two 6 oz drinks.

  • 3 oz cream or non-dairy creamer*
  • 2½ oz dark rum
  • 1½ oz rich sugar syrup
  • ¾ oz Amontillado sherry
  • 1 large egg **
  • Whole nutmeg, grated garnish

Combine all of the wet ingredients in a shaker, and shake for about 20 seconds until very frothy. Add ice, then shake until cold for about 10 seconds. Double-strain into a chilled glass, then grate a whole nutmeg over the top.

* I quite like Oatly Barista for this.

** You could probably use aquafaba (chickpea water) instead. I haven’t tried it! But I imagine it would work alright. Just make sure it’s not salted. One large egg = roughly 2 fluid oz. Maybe try 1½ oz aquafaba and see if that works.

Kingston Sheroni

So the Kingston Negroni is a thing (equal parts overproof Jamaican rum, Campari, and sweet vermouth). And the Sheroni seems to be a thing (equal parts gin, Aperol, Amontillado sherry, and sweet vermouth). This is kind of a combination of the two? IDK, I tried it and like it.

Amontillado sherry is a bit less sweet than sweet vermouth generally. And likewise, dark rum is more sweet than overproof rum. Combining the two and omitting the sweet vermouth seems to balance things out a bit IMO.

Used a lemon twist instead of orange because this drink is slightly sweeter than a normal Negroni, and I like the more piercing scent of the lemon peel against that sweetness.

Makes one 3 oz drink.

  • 1 oz dark Jamaican rum
  • 1 oz Campari
  • 1 oz Amontillado sherry
  • Lemon twist garnish

Combine all in a tumbler with ice and stir until very cold, about 30 seconds. Strain into a chilled glass with fresh ice, and garnish with a lemon twist.

Unequal Negroni

I *know* that Negronis are supposed to be equal parts. But it always seems too syrupy to me. Hey, to each their own.

Makes one 3¼ oz drink.

  • 1½ oz gin
  • 1 oz sweet vermouth
  • ¾ oz Campari
  • Orange twist garnish

Combine all in a tumbler with ice and stir until very cold, about 30 seconds. Strain into a chilled glass with fresh ice, and garnish with an orange twist.

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New Kobo, more illness, intentions

  • I am LOVING my new Kobo Clara 2E. Just wild that all of Brooklyn Public Library’s e-books are at my fingertips at the click of a button. I just need to figure out how to get my old Walthamstow Library card set up too…
  • B seems to have become a whole new little person over the course of the week and a half we were visiting family. He has very particular ideas about which lights should be on, which drapes should be open, and whether or not fans are running. Cuddly stuff is, as ever, a favorite. He may or may not think his name is Stu? Two new teeth!
  • Grandpa came down with something in the wee hours of Christmas morning and we had to take him to the ER. He had to have surgery (first time ever, at 99yrs old!) which was scary, but his recuperation has been great. We got to see him before we left which was a relief, I wasn’t sure we would.
  • Never been much of a resolutions person, though I do constantly think about self and improvement. But two basic intentions for 2023 are to cook and read a bit more. Both are things I have always loved, but somehow felt very difficult or fell by the wayside. Reading was a long slow fall (getting a Kindle way back when was a MISTAKE), cooking’s decline was precipitous and very tied to B being born. Will enjoy doing more of both, have already read more books in the past week or so than I had in months.
  • Related to resolutions, see Virginia Woolf’s new year’s resolutions for 1931 shared by Gem. “To have none. Not to be tied.”
  • To read: The Performance Inequality Gap, 2023: When digital is society’s default, slow is exclusionary
  • Been watching a lot of In The Night Garden with B because of travel and since he hasn’t been feeling great. Maka Paka is the best character.
  • “I think we humans can feel we don’t exist if we live unwitnessed.” That phrase really resonated, from this article in Philippa Perry’s “agony aunt” Guardian column. Sharing photos online, gathering followers, collecting likes.
  • I have a cold, yet again. This one has lasted over two weeks, yet again. I think that in addition to all the normal baby stuff that people put on registries, they should add things like economy-sized jars of ibuprofen, NeilMed Sinus Rinse bottles (one for each parent) and a subscription to those saline packets, and roughly 10,000 hankies.

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Thanksgiving 2022 notes

Thanksgiving this year was verrrrry small. We had a few options to celebrate with friends / family, but ended up just sticking to the three of us at home. I’ve been sick for almost two weeks now and was not about to give this to someone else. 💀 Plus that meant we could move it to Friday, which was helpful since I was at least feeling a little better at that point.

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“Good enough for now, and safe enough to try”

Good enough for now, and safe enough to try

Yesterday, Gemma gave the SuperHi community a great talk on her work with Common Knowledge, a not-for-profit worker cooperative of technologists, designers, researchers and facilitators. She mentioned sociocracy, a governance framework that Common Knowledge works with to keep running smoothly.

When faced with a decision that requires consensus, the group evaluates whether or not the proposal is “good enough for now and safe enough to try”.

This was a bit of a lightbulb moment for me. There are so many groups that I have been a part of that would have been liberated by this approach.

But not even that, my own brain would be freed up a bit by this approach. I sometimes get hung up on figuring out the best solution to something, when figuring out a good solution to something might cause significantly less stress and quicker results.

I suppose when you apply it to your own decisions, it’s similar to “perfect is the enemy of good”. But that’s more vague. I like that this phrase is more direct, something you can actually apply to the decision making process.