No Post Today

Posted on by Sarah A. Hoyt

Sorry — I am swamped trying to unpack and catch up on work-work before trip to Liberty con/Portugal and my post on “the crazy stuff being said about the Brexit” and “the crazy stuff that might actually result from it” will have to wait.

Meantime read Francis Turner’s excellent post

Brexit: How, Why and What Next? – Francis Turner

64 thoughts on “No Post Today”

      1. This isn’t waiting two weeks and posting a thread necro comment.

        (Really, it’s not; I tried it once when a thread went meta like this and found that comments are locked after a while.)

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  3. Adding a not comment and seconding the “too much stuff to get done before LibertyCon and [not trip to Portugal].”

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      1. That’s funny. It seems my time is being eaten up by preparing for a trip to visit my parents, and then LibertyCon.

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  4. No Post Today!!!!!

    There Must Be A Post Today!

    I Paid For One…..?

    Oh, I forgot we don’t pay you for posts. :embarrassed:

    Seriously, Take Care Sarah. :grin:

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            1. A post without a hole is merely a stick. It is only when stuck in a hole that it becomes a whole post.

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                1. “Find everything alright, sir?”
                  “Not quite. I have a complaint about the tomato paste.”
                  “The tomato paste?”
                  “Yes. It doesn’t hold a tomato back together worth a d_mn.”

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  5. This reminds me of calling in to work to take a personal holiday because it was “Nothing to Celebrate Day!”

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  8. The British departure from the European Union is overdue insofar that they got blocked multiple times trying to join and then opted out of so many programs. If you’re not totally participating then it is easier to be out than barely in.

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  10. One of the many things I’ve learned since I first lurked here it that lack of an actual post doesn’t mean a topic won’t develop in the comments. Somewhere. At some point. But not here.

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      1. Never had coq au vin. According to Wikipedia: Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.

        Lardons? Are they like fat, lazy protons? I’m always suspicious of recipes with mysterious ingredients…

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          1. https://en.wikipedia.org/wiki/Lardon

            Quote

            Lardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.

            End Quote

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                1. I’ve more or less applied the concept — it’s the method of introduction that is new to me and sort of fascinating.

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                    1. Ooh, that gives me an idea. I once watched an Iron Chef episode (can’t remember if it was original or American), where the chef made an herb butter and inserted it under the skin of the bird – bacon under the skin of the bird.

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          2. I’ve made a recipe that called itself coq au vin, but that was in the oven, and with onions not garlic. (Shallots worked well.) Recipe, please?

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              1. Coq au van was the first recipe I learned from The Compleat Automotive Guide To Quality Cuisine: A Mechanic’s Compendium.”

                Their “exhaust smoked jerky” was to die for.

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                1. I remember watching Bewitched, and hearing them talk about making “Coco Vahn”. I always thought it was a chocolate recipe. ;-)

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                1. yep. on low for about 5 hours. NOT drowned in wine. Cut the wine by three fourths, as it produces a lot of “juice.” Onion, garlic and mushrooms. I put in carrots, because I like carrots…

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  11. It ought be recognized that, with two posts Friday and one Saturday, the routine weekly quantity of posts is unmarred.

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  13. I didn’t have Post cereal for breakfast today either. And the post doesn’t run on Sundays, so no mail.

    I guess I’ll have to either go lean on a fence, or go postless today.

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