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1d ago
inI used to hate design tokens until I had to update 47 buttons by hand
180 buttons across 4 different projects that all had slightly different blue hex codes I'd been copying from a Google Doc. I finally snapped when the client asked for "a slightly warmer blue" and I had to manually test 12 different blues to find which one worked everywhere. Tokens saved my sanity like two weeks later when they changed their mind again and I just updated one value.
7d ago
inRant: I was reading an old trade journal from 1987 and found out that a single chimney fire can reach temperatures over 2000 degrees Fahrenheit.
My uncle was a firefighter in Toledo for thirty years. He always said chimney fires look scary but are often contained. Modern liners and regular cleaning make that extreme heat really rare. People focus on the worst case without seeing how safe things are now. I've had a wood stove for a decade with zero issues because I get it swept each fall. That old journal stat is just fear mongering from a different time.
7d ago
inWarning: My $80 screen protector for my drawing tablet was a total waste
Seriously? That's just the trade-off for that paper-like feel (which honestly isn't that close to real paper anyway). The texture has to come from somewhere, and it's usually a rough surface that grinds the nib down. Maybe just get used to the glass screen, it's way cheaper in the long run.
8d ago
inMy bear canister rolled down a mountain in the Sierra last month
That visual is pure nightmare fuel. Bet you were moving faster than you ever have in camp shoes.
9d ago
inMy old head chef insisted on blanching green beans in salt water, not oil
Ugh, I have to totally disagree on this one. The oil blanch is a classic for a reason. It gives the beans a silky texture and a richer flavor that salt water just can't touch. Salt water can make them too salty and it doesn't seal in the color or nutrients as well in my experience. I tried the salt water thing once and the beans tasted like the ocean and went dull fast. Sometimes the old ways are the best ways, and for green beans, that's a quick dip in oil.