Working on expiring tokens for the WordPress IndieAuth endpoint. This would be a breaking change, as currently, tokens issued by the endpoint never expire. This is a security concern, if you keep issuing tokens without ever expiring them. With the new… di5.us/t/1Qg
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"text": "Working on expiring tokens for the WordPress IndieAuth endpoint. This would be a breaking change, as currently, tokens issued by the endpoint never expire. This is a security concern, if you keep issuing tokens without ever expiring them. With the new\u2026 di5.us/t/1Qg",
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I love that Herb Solow used technobabble to get out of a tight spot with NBC. #StarTrek
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"text": "I love that Herb Solow used technobabble to get out of a tight spot with NBC. #StarTrek",
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k. here's my bracket of Dragons in art
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"text": "\"Dragons\" armchair takes it en.m.wikipedia.org/wiki/%22Dragon\u2026",
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"text": "k. here's my bracket of Dragons in art"
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#Pedalpalooza picnic! — with anomalily
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Odd Tuesday Outing is well dressed and has landed at Mock’s Crest! #pedalpaloozapdx
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"text": "Odd Tuesday Outing is well dressed and has landed at Mock\u2019s Crest! #pedalpaloozapdx",
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#Pedalpalooza ride start location — with anomalily
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This is why I don’t think Windows will ever be for me. If you polish a turd for a few decades you just end up with a shiny poop *and* your hands smell terrible.
don't worry, all the old Windows stuff is still there in Windows 11 🙃theverge.com/2021/6/15/2253…
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"text": "don't worry, all the old Windows stuff is still there in Windows 11 \ud83d\ude43theverge.com/2021/6/15/2253\u2026",
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I bet that you’re still two clicks away from some UI out of Windows NT tho.
here's a first look at Windows 11. There's a new Start menu, rounded corners, a new startup sound, and more theverge.com/2021/6/15/2253…
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"text": "I bet that you\u2019re still two clicks away from some UI out of Windows NT tho."
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If in conversations about race you say that you “can’t see color,” then you’re effectively saying that you have no interest in getting to know anyone deeply. If a leader at your company or an elected official representing you expresses this naive point of view, call them out.
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"text": "If in conversations about race you say that you \u201ccan\u2019t see color,\u201d then you\u2019re effectively saying that you have no interest in getting to know anyone deeply. If a leader at your company or an elected official representing you expresses this naive point of view, call them out."
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"url": "https://twitter.com/karabaic/status/1404956699148972038",
"content": {
"text": "#OUTERBOROUGHSRULE Next up, the Tour de Queens \u2026\n\nnytimes.com/2021/06/15/spo\u2026",
"html": "<a href=\"https://twitter.com/search?q=%23OUTERBOROUGHSRULE\">#OUTERBOROUGHSRULE</a> Next up, the Tour de Queens \u2026\n\n<a href=\"https://www.nytimes.com/2021/06/15/sports/new-york-marathon-brooklyn.html?referringSource=articleShare\">nytimes.com/2021/06/15/spo\u2026</a>"
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Autumn is fantastic. Thrilled to have her guidance and partnership!
We are pleased to announce Mission has named veteran technology executive Autumn Vaupel to our board of directors! Vaupel brings more than 20 years of experience in the t...
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"content": {
"text": "Autumn is fantastic. Thrilled to have her guidance and partnership!"
},
"author": {
"type": "card",
"name": "Jonathan LaCour",
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"text": "We are pleased to announce Mission has named veteran technology executive Autumn Vaupel to our board of directors! Vaupel brings more than 20 years of experience in the technology industry to the Mission Board and we\u2019re thrilled to have her join. hubs.ly/H0QjBgT0",
"html": "We are pleased to announce Mission has named veteran technology executive Autumn Vaupel to our board of directors! Vaupel brings more than 20 years of experience in the technology industry to the Mission Board and we\u2019re thrilled to have her join. <a href=\"https://hubs.ly/H0QjBgT0\">hubs.ly/H0QjBgT0</a>"
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Getting ready to roll out to co-lead tonight’s odd Tuesday outing. Chill slow 5 mile ride with a beautiful end spot for a picnic - meets at SE 20th & Belmont at 6, rides at 6:30. Dress to impress! shift2bikes.org/calendar/event…
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"text": "Getting ready to roll out to co-lead tonight\u2019s odd Tuesday outing. Chill slow 5 mile ride with a beautiful end spot for a picnic - meets at SE 20th & Belmont at 6, rides at 6:30. Dress to impress! shift2bikes.org/calendar/event\u2026",
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LA Rivers Challenge - Ride LA’s Historic Waterways - Bike for Play: scottgruber.me/articles/la-ri…
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"url": "https://twitter.com/scott_gruber/status/1404948177992749061",
"content": {
"text": "LA Rivers Challenge - Ride LA\u2019s Historic Waterways - Bike for Play: scottgruber.me/articles/la-ri\u2026",
"html": "LA Rivers Challenge - Ride LA\u2019s Historic Waterways - Bike for Play: <a href=\"https://scottgruber.me/articles/la-rivers-challenge\">scottgruber.me/articles/la-ri\u2026</a>"
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Note to self: don't store your magnetic LED lights on top of your hard drives 🤦♂️
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"text": "Note to self: don't store your magnetic LED lights on top of your hard drives \ud83e\udd26\u200d\u2642\ufe0f",
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Note to self: don't store your magnetic LED lights on top of your hard drives 🤦♂️
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"text": "Note to self: don't store your magnetic LED lights on top of your hard drives \ud83e\udd26\u200d\u2642\ufe0f"
},
"author": {
"type": "card",
"name": "Aaron Parecki",
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RSVPed Attending IndieWebCamp Popup: Sensitive Data on Your Personal Website
June 26, 2021 at 11:00AM - June 26, 2021 at 01:00PM
Let's come together to discuss using our websites to host, post, share, and store sensitive data, including medical records, habit logs, personal media files, and private writing.
What are the use cases for posting sensitive data on your own website? What plumbing is needed to host and share sensitive data within (and outside) the IndieWeb? What even is "sensitive" data, anyway?
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"text": "RSVPed Attending IndieWebCamp Popup: Sensitive Data on Your Personal Website\nJune 26, 2021 at 11:00AM - June 26, 2021 at 01:00PM\n\n\nLet's come together to discuss using our websites to host, post, share, and store sensitive data, including medical records, habit logs, personal media files, and private writing.\nWhat are the use cases for posting sensitive data on your own website? What plumbing is needed to host and share sensitive data within (and outside) the IndieWeb? What even is \"sensitive\" data, anyway?",
"html": "<span>RSVPed</span> Attending <a href=\"https://events.indieweb.org/2021/06/indiewebcamp-popup-sensitive-data-on-your-personal-website-DNjCEi05jHfH\" class=\"u-in-reply-to\">IndieWebCamp Popup: Sensitive Data on Your Personal Website</a><blockquote class=\"e-summary\">\n<p>June 26, 2021 at 11:00AM - June 26, 2021 at 01:00PM</p>\n<p>\n</p>\n<p>Let's come together to discuss using our websites to host, post, share, and store sensitive data, including medical records, habit logs, personal media files, and private writing.</p>\n<p>What are the use cases for posting sensitive data on your own website? What plumbing is needed to host and share sensitive data within (and outside) the IndieWeb? What even is \"sensitive\" data, anyway?</p>\n</blockquote>"
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"author": {
"type": "card",
"name": "Chris Aldrich",
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The G7 summit should be followed by a C major summit to resolve everything.
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"text": "The G7 summit should be followed by a C major summit to resolve everything."
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Haven’t seen one of these in awhile🕺🏾💥
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"text": "Haven\u2019t seen one of these in awhile\ud83d\udd7a\ud83c\udffe\ud83d\udca5"
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"type": "card",
"name": "Lillian Karabaic",
"url": "https://twitter.com/anomalily",
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What camera would you use with this setup? 📸
My new PK1 stand to attach the @elgato Stream Deck is now available worldwide!
This stand attaches to the side of the PK1 stand for the ATEM Mini or Extreme and brings the buttons of the Stream Deck flush with the ATEM.
The PK1 stand is a great fit with the Hollyland Lark150 wireless microphone and Hollyland Mars 400S Pro wireless HDMI/SDI transmitter.
The stream deck attachment is available in both right and left side versions and we can ship nearly anywhere in the world! Links to buy everything in this photo are at https://aaronpk.tv/links (link in bio!)
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"text": "What camera would you use with this setup? \ud83d\udcf8 \n\nMy new PK1 stand to attach the @elgato Stream Deck is now available worldwide! \n\nThis stand attaches to the side of the PK1 stand for the ATEM Mini or Extreme and brings the buttons of the Stream Deck flush with the ATEM. \n\nThe PK1 stand is a great fit with the Hollyland Lark150 wireless microphone and Hollyland Mars 400S Pro wireless HDMI/SDI transmitter. \n\nThe stream deck attachment is available in both right and left side versions and we can ship nearly anywhere in the world! Links to buy everything in this photo are at https://aaronpk.tv/links (link in bio!)",
"html": "What camera would you use with this setup? <a href=\"https://aaronparecki.com/emoji/%F0%9F%93%B8\">\ud83d\udcf8</a> <br /><br />My new PK1 stand to attach the <a href=\"https://twitter.com/elgato\">@elgato</a> Stream Deck is now available worldwide! <br /><br />This stand attaches to the side of the PK1 stand for the ATEM Mini or Extreme and brings the buttons of the Stream Deck flush with the ATEM. <br /><br />The PK1 stand is a great fit with the Hollyland Lark150 wireless microphone and Hollyland Mars 400S Pro wireless HDMI/SDI transmitter. <br /><br />The stream deck attachment is available in both right and left side versions and we can ship nearly anywhere in the world! Links to buy everything in this photo are at <a href=\"https://aaronpk.tv/links\"><span>https://</span>aaronpk.tv/links</a> (link in bio!)"
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{
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"author": {
"name": "<span class='p-author h-card'>Miriam Avery</span>",
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"url": "https://miriamlueckavery.com/2019/06/04/spicy-bland-gone/",
"published": "2019-06-04T09:59:37-07:00",
"content": {
"html": "<p>Some grieving processes don\u2019t come on all at once. Perhaps the \u201cdenial\u201d stage lasts a bit longer. Maybe some parts of our minds recognize that we don\u2019t yet have the skills, burying a bit of complex bits of the grief for later. Some flavors of grief take a decade or more to ripen.</p>\n\n\n\n<p>Because this, my friends, frolleagues, and comrades, is a story about grief and flavor.</p>\n\n\n\n<p>Grief deepens and matures into resilience, as memory and imagination give us new context with ticks on a scale of days and years and decades and millennia. I\u2019m feeling a great conjunction of those now, six or more, but today I\u2019ll try to only discuss one: my acute loss at the flavors of onions and garlic as the culinary loves of my life.</p>\n\n\n\n<blockquote><p>this my friends, frolleagues and comrades, is a story about grief and flavor</p></blockquote>\n\n\n\n<img src=\"https://i0.wp.com/myravery.me/wp-content/uploads/2019/06/pexels-photo-242178_jpeg__WEBP_Image__3371-%C3%97-2250_pixels__-_Scaled__20__.png?fit=676%2C447&ssl=1\" alt=\"\" /><p>It was March 2018 and I was doing my second bout of elimination diet in two years. Weird bentos of white rice, witted spinach, and salted chicken breast, the whole nine. I was in great distress, and cancelled a trip to Beijing and Shanghai. The clarity and focus I was finally starting to feel unraveled rapidly in a cascade of willfulness, pain, and growing clarity of a different and most unwelcome sort.</p>\n\n\n\n<p>I\u2019d lost onions and garlic and shallots and chives. Four flavors at the center of literally all my favorite foods.</p>\n\n\n\n<p>My elimination diet, along with several invasive diagnostic explorations, had ruled out most other culprits. Really: I had no idea how to eat without those four foods. Most days I still don\u2019t. As I remarked more often than I\u2019d liked (seriously, annoying much?) \u201cThose are some culturally significant foods.\u201d</p>\n\n\n\n<p>Rarely did I elaborate which cultures. And in the context of catered and other commercial-chef prepared foods, onions and garlic are added to every cuisine onto which they could plausibly bulk up a dish. I just try my best. <br />Some days I fail. My willfulness wins, probably in the form of a taco, maybe in the form of dumplings. Or, like one Friday a quarter when the foulness of my mood exceeds my ability to resist a pepperoni pizza. </p>\n\n\n\n<blockquote><p>Those are some culturally significant foods</p></blockquote>\n\n\n\n<p>The ones that really hurt, that make me feel like I\u2019ve lost vast parts of myself, are Cal-Mex and Sichuan food. Both are layered with childhood memories and fond adult ones. of Fresno and the sierra foot hills and Berkeley streets, of Chengdu and the tiny slices of it that can be found In kitchens across the south bay. Both now cause me distress. Many kinds of distress. You really don\u2019t want to empathize too hard, really. </p>\n\n\n\n<p>Most painful for me is the fact they don\u2019t even taste good to me anymore. I\u2019ve lost my love of the flavor of garlic, which I will mourn longer than the actual bulb.</p>\n\n\n\n<img src=\"https://c.pxhere.com/photos/01/ab/spices_condiment_aroma_taste_spicy_cook_kitchen_bowls-901568.jpg!d\" alt=\"\" /><p>Some talented people have written well about this. I\u2019ll excerpt a bit that is as resonant as it is representative:</p>\n\n\n\n<blockquote><p>I have had to strip my knowledge of cooking down to the studs. [\u2026] And I now jealously hoard Swiss chard stems, which have a subtle beet-like sweetness that makes them a great third musketeer in a classic celery-carrot mirepoix. Replacing garlic is harder. There really is nothing quite like the familiar sticky warmth of a fresh clove or two (or three), whether blended into pesto, steeped in a vinaigrette, or grated into yogurt.</p><p>So I\u2019ve leaned into other beloved sharp flavors instead. Citrus is a new mainstay: I use grated zest for freshness, fresh juice for acidity, and preserved lemon or lime rind for aromatic bite. I go through bunches of fresh herbs\u2014parsley, dill, basil, mint, thyme, rosemary, and oregano\u2014and jars of spices like caraway, cumin, fennel seeds, and smoked paprika.</p>Zoe Fenson, <a href=\"https://www.tastecooking.com/everything-starts-onions-garlic-stops/\">TasteCooking</a></blockquote>\n\n\n\n<p>An allium-free existence is an absolute loss, especially since I already hate chard.</p>\n\n\n\n<p>But the flavors. The other flavors. If there are only two of anything, it is almost as boring as the bland monotony of one flavor. Losing alliums, even down to the joy of their flavor, has opened up my culinary world. There are hundreds of flavors I can joyfully explore. The promise of those new memories, and the creativity to get them out in the world, is what carries me forward. </p>",
"text": "Some grieving processes don\u2019t come on all at once. Perhaps the \u201cdenial\u201d stage lasts a bit longer. Maybe some parts of our minds recognize that we don\u2019t yet have the skills, burying a bit of complex bits of the grief for later. Some flavors of grief take a decade or more to ripen.\n\n\n\nBecause this, my friends, frolleagues, and comrades, is a story about grief and flavor.\n\n\n\nGrief deepens and matures into resilience, as memory and imagination give us new context with ticks on a scale of days and years and decades and millennia. I\u2019m feeling a great conjunction of those now, six or more, but today I\u2019ll try to only discuss one: my acute loss at the flavors of onions and garlic as the culinary loves of my life.\n\n\n\nthis my friends, frolleagues and comrades, is a story about grief and flavor\n\n\n\nIt was March 2018 and I was doing my second bout of elimination diet in two years. Weird bentos of white rice, witted spinach, and salted chicken breast, the whole nine. I was in great distress, and cancelled a trip to Beijing and Shanghai. The clarity and focus I was finally starting to feel unraveled rapidly in a cascade of willfulness, pain, and growing clarity of a different and most unwelcome sort.\n\n\n\nI\u2019d lost onions and garlic and shallots and chives. Four flavors at the center of literally all my favorite foods.\n\n\n\nMy elimination diet, along with several invasive diagnostic explorations, had ruled out most other culprits. Really: I had no idea how to eat without those four foods. Most days I still don\u2019t. As I remarked more often than I\u2019d liked (seriously, annoying much?) \u201cThose are some culturally significant foods.\u201d\n\n\n\nRarely did I elaborate which cultures. And in the context of catered and other commercial-chef prepared foods, onions and garlic are added to every cuisine onto which they could plausibly bulk up a dish. I just try my best. \nSome days I fail. My willfulness wins, probably in the form of a taco, maybe in the form of dumplings. Or, like one Friday a quarter when the foulness of my mood exceeds my ability to resist a pepperoni pizza. \n\n\n\nThose are some culturally significant foods\n\n\n\nThe ones that really hurt, that make me feel like I\u2019ve lost vast parts of myself, are Cal-Mex and Sichuan food. Both are layered with childhood memories and fond adult ones. of Fresno and the sierra foot hills and Berkeley streets, of Chengdu and the tiny slices of it that can be found In kitchens across the south bay. Both now cause me distress. Many kinds of distress. You really don\u2019t want to empathize too hard, really. \n\n\n\nMost painful for me is the fact they don\u2019t even taste good to me anymore. I\u2019ve lost my love of the flavor of garlic, which I will mourn longer than the actual bulb.\n\n\n\nSome talented people have written well about this. I\u2019ll excerpt a bit that is as resonant as it is representative:\n\n\n\nI have had to strip my knowledge of cooking down to the studs. [\u2026] And I now jealously hoard Swiss chard stems, which have a subtle beet-like sweetness that makes them a great third musketeer in a classic celery-carrot mirepoix. Replacing garlic is harder. There really is nothing quite like the familiar sticky warmth of a fresh clove or two (or three), whether blended into pesto, steeped in a vinaigrette, or grated into yogurt.So I\u2019ve leaned into other beloved sharp flavors instead. Citrus is a new mainstay: I use grated zest for freshness, fresh juice for acidity, and preserved lemon or lime rind for aromatic bite. I go through bunches of fresh herbs\u2014parsley, dill, basil, mint, thyme, rosemary, and oregano\u2014and jars of spices like caraway, cumin, fennel seeds, and smoked paprika.Zoe Fenson, TasteCooking\n\n\n\nAn allium-free existence is an absolute loss, especially since I already hate chard.\n\n\n\nBut the flavors. The other flavors. If there are only two of anything, it is almost as boring as the bland monotony of one flavor. Losing alliums, even down to the joy of their flavor, has opened up my culinary world. There are hundreds of flavors I can joyfully explore. The promise of those new memories, and the creativity to get them out in the world, is what carries me forward."
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