The easiest way to distinguish between them is to ask what they do in their spare time.

Tech enthusiasts do either tech work, or creative work.

Techbros do extreme sports or other brodudish things.

Oh wow, that’s terrible!

I moved to China in 2001 “for a year or two” to get in touch with my family roots on that side.

I’m here almost 25 years later.

That’s what I make of China. 😂

Yeah, I heard her story when I lived in the Arctic and it was quite the resonating thing. When I saw a video about her today I replaced my original planned #2 with Ada.

I guess the original planned #2 will become #3.

From outside to in: my nation of citizenship, my nation of birth, and my nation of residence. :D I’m half-Chinese (mom), half-German (dad), half-Canadian (passport), and all bad at math.

people don’t quit jobs they quit managers

स्वाहा, my dear. Or 娑婆诃.

(Or if you must, “Amen!”)

Fair point.

Huh. Apparently if you give it an image it ignores the link. 😲 I’ll keep that in mind for future posts.

Yeah, especially the techobro-ascended managers who kept trying to tell me how to do the job I went to fucking university to learn.

That’s what triggered this, actually. I knew her story, but seeing that video put her next on my list of kick-ass women to document. 😆

Well, near the top for sure. There’s some areas of India whose cuisine I could live the rest of my life getting very fat on. 🤣

I can do without the mouldy cheeses, but Emmenthal and Brie (yes, I know the dust is mould too, but you know what I mean) are great!

I just started my Labour Day week-long holiday, so my week’s going great!

The PUA types are hilarious as long as you don’t get stuck alone with them. So easy to trigger; so easy to convert to MGTOW. (“Men Getting Triggered Over Women”.)

If you’re stuck alone with them, things get bad quickly. Don’t let this happen.

No troubles, mate.

From the Wikipedia article:

Blackjack used the money she saved to take her son to Seattle, Washington, to treat his tuberculosis. She remarried and had another son, Billy. Eventually, she returned to the Arctic, where she lived until the age of 85.

It’s the usual not being taken seriously.

Oh, ugh, I hated that part of working in tech. Double-whammy here: vagina-bearer and in marketing. I had to push back on that so often…

Oh, you have NO idea. 😬 And there’s a place literally a two minute walk away from my front door that makes them really well. It takes a force of will for me to walk past them when I go that direction.

I’m a big fan of noodles, but one kind in particular is a “can’t walk away from” variety: 刀削面 (dāo xiāo miàn or “knife shaved noodles”). Where most noodle types around the world (including China) are pulled, cut, or extruded, 刀削面 are shaved from a noodle mass in strips. (This takes a significant amount of skill to do well; 刀削面 made by someone good at it can be pricey.)

So what makes them special?

The way they’re shaved makes them of uneven thickness, usually a bit thick (like, say, lasagna thick) on one side but shaved down to a knife’s-edge thickness on the other. This gives them a unique texture and mouthfeel. Further, the thin edge, when cooked, tends to “ruffle”, making it hold onto spices and sauces better.

Traditionally these are shaved straight into a broth, cooked in seconds, and served as a soup. However they can also be served as “dry noodles” (noodles in sauce instead of a soup broth: Ragù alla Bolognese/spaghetti Bolognese would be classified as “dry noodles” in Chinese nomenclature), stir-fried, or used in any number of other creative noodle dishes.

I can’t resist them. If they’re an option in a restaurant, they are not optional.

Weird. I used to like chocolate fine, but it was never an obsession and now I can’t really say I like it much at all. If it’s VERY dark (like 80%+ cacao) then maybe, but most chocolate leaves me pretty cold these days.

Cake, on the other hand, if it’s the right kind? Yeah. I’m not able to turn it down. What’s the right kind?

• Obst Kuchen
• Käse-Sahne Torte
• Schwarzwälder Kirschtorte
• …

You may be spotting a pattern in the cakes that turn my head, I think?