Dusty Chalk

Oh, interesting, she crockpots the pork at the beginning, and doesn't sear it*...hmmm...I'm doing something similar, but going with your BBQ pulled pork idea, with some typical Dusty embellishments...will let you know how it turns out, but I think it's going to be tasty... *I'll pass on the ketchup, though. (involuntarily shudders)

I mean, they lost me at "record player from Ikea". But their record storage and carrying options are nice.

Ikea has launched a collaboration with Swedish Mafia, and... ...IT'S ALL BLACK... ...AND it's largely targeted at the vinyl collecting crowd: https://www.ikea.com/us/en/search/products/?q=Obegränsad @Knuckledraggerin particular, take note -- looks like a nice record bag for $3.99. I'm going to get the throw and wear it like a robe. and the slippers Maybe.

Yeah, no lie, that makes sense. I was worried that a sear at the beginning might seal out the flavour, but doing it at the end makes a lot of sense, will give that a try. Thanks!

Oh, okay, never mind. And thank you. (drool drool drool)

I need a pulled pork barbecue slow cooker recipe that utilizes flavoured boutique balsamic vinegar and hot sauce ... and onions. I might have to make something up, because the boutique balsamic vinegars I have are some very specific flavours.

Happy belated, Ice Marc! (party favour noise)

What? WHAT?!?!? (blocks)

Or my personal favourite: ...where the second half just devolves into this epic piano solo (Jools Holland!) followed by a tasty tasty ensemble instrumental section for the finish.

Actually, yes. Dusty is less of a recluse, more of an extrovert, but has less to say. Peter is (Roger Daltrey singing) The Real Me! (John Entwistle bass)

Yeah, I was going to ignore that forever give that a listen, myself.

Thank you everyone! The thoughts and well-wishes are appreciated!

It is correct, but if I were to draw a line between his most ambient works on one end and those first three albums on the other, with Nerve Net closer to the latter, then FOREVERANDEVERNOMORE is partway again between Nerve Net and the ambient works, maybe even much closer to the ambient works, but without the ...uh... stasis? stagnancy? of things like Thursday Afternoon. I think of his ambient works as the epitome of "music with all the evil taken out", and this is pastoral but with some evil still left tastefully in.

They do look like they might be perfect little champagne saucers...uh...did I just say that out loud?

(party favour noise)

Happy birthday!

Happy birthday! (party favour noise)

🤪🥰🤣 Harrow is a completely different book, I didn't like it at first, but ... it's like Dark City -- it's a mystery, even to the main character. And even once you unravel the mystery, it's still a mystery how everything will turn out. They even have...oop, sorry, I will say no more. tl;dr: DEFINITELY give it another shot, I loved Harrow.

Scratch that, please feel free to discuss, I will block you both until I finish reading. (Nothing personal, just temporarily. I'm reading three books at the same time, so it's just going to take me longer. That said, I'm about halfway through.) I'm just feeling guilty about making such an ... entitled request. I will take it upon myself instead. @n_maher@en480c4

Funny thing, George R. R. Martin didn't finish the series, either. Ack, no spoilers please, I'm still reading the first half. But yeah, thoroughly enjoying. As much as the first two.

You mean, besides Castle?

Thanks again YT algorithm friends with similar tastes in music, keep them coming.

I enjoyed that album so much, I bought it. I agree, it's not holistic, but who cares? This is the music I absolutely worship. This is right up there with Sonicbloom-era Hiromi, in my book.

Thanks -- I also looked on their website, and realized, I'm more of a thick-skinned / retains-shape beans guy, so ordered a couple different bags of blacks and the like. I will follow the directions for cooking -- they do look like more of a pre-soak long-term thing, so I will have to precook them before adding them to my goulash or chili, and maybe only cook them in-recipe for the last hour or so. And yeah, I've done that, and recently.

So these are dry, but not dehydrated? You don't have to presoak them or anything?