connect

I’m old enough to have experienced some of the analog days, but we were too rural and poor for me to participate online.

I read an article in some magazine back in the day where the author talked about using email, and it did sound so amazing. And then when I eventually had internet access, yeah, when I traded emails with someone in Italy, mind-blowing. I thought the internet would make everyone outgrow small-mindedness!

I suspect cloud storage would have sounded old-fashioned and "mainframe" at the time.

Thank you, that was careless of me. I intended to refer to before dial-up internet came along for ordinary people.

Fabric on foamy rubbery backing. It’s about 30 years old, if that suggests a certain style.

Tried a little isopropyl alcohol, and it doesn’t seem to have any effect. I’ll consider getting some goo gone.

Thanks!

Hmm, I have had olive oil be a bit peppery…but I can get that from pepper… Sometimes people talk as if good olive oil is a life-changing experience, but… I think of the day when someone insisted to me that plain fat, like a hunk of fat from a piece of meat, was supposed to be tasty to chew and eat by itself intentionally. (He was enough older than me that he was giving me some dad attitude as if I were simply wrong because I was younger.) I’d never guessed someone would want to do that. But that was his taste perception somehow.

I don’t think I’ve ever perceived crayon smell.

Interesting that you’d mention fishy. I recently read where some described canola as always being fishy to them.

Is the oxidation bad for you after a certain point in general? I seem to recall, when trying to fry doughnuts and such years ago and things would talk about what was happening with the old fry oil that you mentioned, somehow it was supposed to be not great for you. I remember it would deepen in color, and maybe it could have been described as something like wet cardboard.

When I’ve tried olive oils, I’ve always been indifferent to them and thought I almost might as well be using soybean oil. And people will say “you’re not buying a fancy enough one”, but it’s hard to imagine it could taste a dollar an ounce worth of wonderful. I did buy a cheap enough one once to think it smelled like acetone. “You have to get it this month of the year from this supplier who will probably send you a new enough batch and maybe nothing will happen to it in shipping” is tiring to think about.

Yes.

Oh, I forgot:

• They’re eating outdoors all the time, and when they’re inside, the windows are open, but there aren’t flies all on things. Is France not full of flies in the way that North America is?