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Joined 2 years ago
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Cake day: October 2nd, 2023

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  • I found that systemd actually simplified all the things I was doing on sysvinit. BUT, I did hold out until Debian testing stopped supporting sysvinit, and I think waiting gave me a better experience.

    With X11 -> Wayland, the main thing holding me back finding a tiling compositor that will work under Plasma and is packaged for Debian and the learning at least the basics. My XMonad configuration isn’t that special, but I’m really quite used to not having to re-arrange my own windows, and being able to move/resize/refocus all with the home row and modifier keys. So, I’m probably going to wait until Debian testing ships a Plasma that doesn’t support X11, and have to do some learning then.






  • Sometimes strikes have better worker protections than mass quitting.

    Also, usually besides “not doing the work”, strikes usually involve engaging in some practices (e.g. picket lines) to prevent or inhibit anyone else from “doing the work”. That’s not true of mass quitting.

    I’ve never been in a position where I could earn a pension. But, vestment of employer contributions to my 401k used to be contingent on years of continuous employment. Quitting and being rehired would have resulted in losing all funds that hadn’t yet vested.

    But, yes, mass quitting is an option, particularly when legal and union protections are little or non-existent.


  • My parents would say you just haven’t been hungry enough. Their parents lived through the great depression. I wouldn’t know, but I hear people are having to make food/medicine trade offs, which seems more dire than flavor/texture preference tradeoffs.

    That said, I don’t know a protein source that’s as available and cheap as beans, but you might try insects if cheap is the priority or poultry if availability is your priority.

    You can buy a large bag of frozen vegetable blend and steam it fairly simply. You can either steam single serving and keep the rest frozen OR steam the whole bag in bulk, and refrigerate for up to a week, reheating single servings as you need them.

    Best of luck.




  • I have always hated soaking beans, which is why the Instant Pot has been one of the single greatest cooking inventions I have ever used.

    Exactly why I bought mine. Any pressure cooker will do. Beans (red, pinto, or black) 1 : 2 with water for 40 minutes, followed by natural release. I use roughly a pint of dried beans (1lb bag, then topped up out of a mixed-beans bag), to get 9 large servings.

    I also do quinoa in the same cooker 1 : 5/4 with water (or sub up to half the water with stock) for 0 minutes (just bring up to high pressure), followed by natural release. I use 3 cups dry to make 9 servings.

    Depending on your spice budget, you might feel like you are getting more by applying right before eating. But, if you want the spice flavors to permeate the beans, it’s best to add them to the pot and warm them just a bit with the saute setting before adding the beans (or quinoa/rice/grains) and water.

    If you eat meat, miscut ham is also a good addition to the beans before cooking – they will share lipids and flavors.

    I use nooch as a topping for mine, to try to keep it vegan, but what I really like is a Mexican shredded cheese blend.