I’ve gotten into polenta recently. I cook it up ahead of time and put it in a sealed dish in the fridge. When it cools and sets up, it’s easy to slice into sections and eat as finger food. I can eat it plain, with hot sauce or sometimes I’ll saute up vegetables (peppers, onions, zucchini, whatever) and add them to the polenta before it cools. The particularly cool thing is that I can eat it hot or cold. Once it’s set up, it toasts up nicely too.

Going to college in New Orleans, we had a game where everyone had to convince at least one tourist that the river was pronounced MissisSIPPi, but the residents of the state preferred it if you’d say MisSISSippi.

I’m with you. Started working to eliminate Teflon from the kitchen and went full cast iron, but eggs were still a challenge… Until someone turned me on to carbon steel.

It’s lighter (not as light as an aluminum pan with Teflon, but significantly lighter than cast iron) and takes the same abuse and seasoning as cast iron.

Another real acronym with a funny story (maybe only to old geeks like me) is STONITH.

Back when “high availability” meant two servers with shared storage and a “heartbeat” network connection, if one of the servers failed, the second one would notice there was no more heartbeat from the first and pick up the traffic so users would never know.

However, if the servers lost the network connection, there’d be no way to tell if the other server was still running and if both continued accessing the shared storage, they could corrupt the application data. So each server could take over if it noticed the other wasn’t available by executing STONITH (Shoot The Other Node In The Head) basically sending a power down signal to the PDU, making sure the other node couldn’t corrupt data.

Sawagani - Japanese river crab. They’re tiny; about the size of a US nickel and you eat them fried whole, shell and all. Apparently they aren’t exported any more, but I had them at a sushi restaurant in Austin around 2000. They were delicious, like extra-crunchy crab-flavored popcorn.

Agreed. Rabbit doesn’t taste like chicken to me either. I live close to a rabbit farm, so I get it fairly regularly. To me, it’s best as a filler in sausage. I like to make rabbit sausage with apple or cranberry. It’s pretty lean so I also add a bit of fat - either pork or beef.

My first cat was diagnosed as diabetic at 9 years old. He lived to 17. We tested him daily - which he didn’t mind at all - and usually ended up giving him one shot of insulin per day.

He was the same old cat the entire time. I’m really glad we learned how to take care of him because now I’m not worried about having another diabetic cat. It’s just another thing to check on. Cats are just so accommodating when they know you’re taking care of them.