Instead of O2 it’s OO

If your main concern is usability, 1password works pretty well. The downsides are it’s paid, closed source, and I think they removed the option to use a local vault, so it might have to be cloud.

All you have to do is have your lawyer call you a “pillar of the community”.

Edit: Oh and be a rich, white, cis man willing to call yourself straight and christian. That part is important.

I’ve never seen them in the same place at the same time.

https://github.com/httpie/desktop

https://github.com/httpie

They have a CLI as well as a Postman like desktop interface. One thing I prefer about their GUI over Postman is the way variables are defined/edited for multiple environments in a single view.

To be fair, for most of that 40 years it was pretty tough to make a Netflix adaptation of a Stephen King book.

Embracing the dystopian aesthetic.

In my opinion, personally, the latter, but some people in his administration, very much the former.

Up to you to decide if this makes sense or is just a weird justification for a continuity error, but this is the explanation according to the Stephen King Fandom.

It is strongly implied that Pennywise may have prolonged her natural lifespan after she became It’s unwilling pawn (similar to what It offered the Losers in the original novel when it begged for its life). Despite her youthful appearance in the series, she should be at least 70 years old.

https://stephenking.fandom.com/wiki/Ingrid_Kersh

They reversed DEI policy as soon as Trump got into office.

I have conflicted feelings about it.

On one hand, I can see how in some circles it could be some sort of racist dog whistle, but on the other hand when a lot of people are using other skin tones and it’s mostly white people using yellow, it feels almost like default = white, and using the white skin tone pushes back on that a little.

By the laws of 80s movies it was the only way to save the rec center.

Or as Sean Connery would say, JesusH Christ

From a blog post in the subject:

At a distance, tonka beans look a bit like elongated raisins, or shrunken prunes. In many countries around the world, they are prized for the flavor and aroma boost that they can add to dishes. The taste and scent of the beans are reminiscent of vanilla and almond mixed together, though there are other warm notes, as well. But you won’t find them in the spice aisle of your favorite American supermarket because the FDA banned them in 1954.

The reason? A chemical called coumarin found in the beans was shown to cause liver damage in animals, per the Journal of Pharmacology and Experimental Therapeutics. Coumarin is incredibly common and is found in things like strawberries, cherries, licorice, and even fresh cut grass, which is what makes your lawn smell that way.

Grown in Central and South America, tonka beans are seeds of the kumaru tree. Also known as Brazilian teak, the seeds were traditionally used medicinally, but today the wood is used in flooring, on boats, and to make tool handles. Its versatility in flavoring both sweet and savory dishes is what makes it desirable to chefs everywhere. You can find it in everything from Caribbean black cake to even one of Tasting Table’s 13 bucket list beers from overseas.

The flavor imparted by tonka beans is much more complex than you might think. It’s described in such lofty terms that you’d be forgiven for thinking everyone who writes about it is being poetic. Terms like “the most versatile,” “hypnotic,” and “transcendent” are tossed around by journalists and chefs. It’s included in dishes that range from ice cream to mashed potatoes, and braised chicken.

Despite the restrictions, tonka beans have shown up on United States menus, like in the porcini mushroom brulee served at New York’s Timna. Apparently, the restrictions against using it aren’t very strictly enforced. But also, the regulation may be unreasonable. A single tonka bean can flavor as many as 80 dishes. A human would need to eat 30 whole beans to start experiencing toxic effects. Therefore, it seems the ban took place out of an abundance of caution.

If you know where to look, you can find chefs all across the U.S. adding tonka to their menus. Whether it’s grated over tres leches cake in New Orleans or a panna cotta in New York, it’s adding unique notes and pushing some dishes over the top with flavor. Will it ever become commonplace in stores? That’s tough to say, given the reputation.

sniff “Let’s do some acid”

The document you’ve requested has an invalid URL.