exasperation

This was a particularly bad case of some bagel being cut in half.

Phosphates were banned in dishwasher detergents in 2011, so most of the name brand companies switched to enzyme-based cleaners that use amylase and protease, which dissolve starches and proteins, respectively. And then some traditional detergent, which allows oil and water to mix, washes it all away.

The nature of the enzymes are that as soon as they've broken up the starch or protein, they survive the reaction and can happily move onto the next starch or protein molecule. So if they're overactive, without enough targets, then any portion of the dishes that are sensitive to that particular cleaner is going to get a higher "dose" of that cleaner working specifically at it.

If you have 2 apples, and then I give you 2 more, you don't suddenly have 5 apples because we all decided 2+2=5.

No, but some types of addition follow their own rules.

Sometimes 1+1 is 2. One Apple plus one Apple is two apples.

Sometimes 1+1 is 1. Two true statements joined together in conjunction are true.

Sometimes 1+1 is 0. Two 180° rotations is the same as if you didn't rotate the thing at all.

If you don't define what kind of addition you're talking about, then it's not precise enough to talk through what is or isn't true.

I have a model of everything. Everything I am, my understanding of the world, it all fits together like a web. New ideas fit by their relationship to what I already know - maybe I'm missing nodes to fit it in and I can't accept it

Same, and I would add the clarification that I have a model for when and why people lie, tell the truth, or sincerely make false statements (mistake, having been lied to themselves, changed circumstances, etc.).

So that information comes in through a filter of both the subject matter, the speaker, and my model of the speaker's own expertise and motivations, and all of those factors mixed together.

So as an example, let's say my friend tells me that there's a new Chinese restaurant in town that's really good. I have to ask myself whether the friend's taste in Chinese restaurants is reliable (and maybe I build that model based on proxies, like friend's taste in restaurants in general, and how similar those tastes are with my own). But if it turns out that my friend is actually taking money to promote that restaurant, then the credibility of that recommendation plummets.

For those who are wondering, this is an art installation called "Armoured Pram for Derry" by Eamonn O'Doherty, and appears to be from a 2016 "Making History" exhibition at Ulster Museum.

From what I can gather, it was created in 1991 but restored in 2012 after O'Doherty's death.

Week 4 of 5/3/1.

Putting in a Wednesday post, despite not actually being done this week, partially as an accountability measure to make sure I actually finish my lifting routine this week. Ordinarily I lift on Monday/Tuesday/Wednesday, then some kind of conditioning/metcon workout with friends on Thursday, and usually generally active activities with my kids/family on Friday-Sunday.

This week, I missed Monday while traveling for work, and Thursday is still on with my friends in a group class, so I'll have to work in my third lifting day (squats) on Friday. That's the plan, even if the Thursday workout leaves me pretty tired.

But so far this week, on a week where the target last set is 5+ reps:

Deadlifts: Did 8x345 lbs on my AMRAP set. I've also been intentionally working on grip with farmers carries, and this week my strength on double overhand grip (not hook grip or mixed grip) was able to hold up for 5x305. I ordinarily switch to straps above 350 lbs or so but kinda want to see how far I can take it without straps.

Bench: did 10x160 lbs on my AMRAP set, and had pretty good bar speed for the first 6 or 7 before grinding out a few more to finish. I feel like I'm improving, and am confident that I'm in the process of pushing past a prior plateau. My overhead press and incline bench are close to the strongest I've been, so I think I'm making good progress on all of the pushing exercises.

Corporate buzzwords are cargo cult behavior. Jargon and industry-specific terms can be helpful for accurately communicating precise or nuanced ideas, but generic buzzwords are just people who try to sound professional or smart by mimicking the people they've seen in those roles.

Just asking "what's my role in the meeting" is a simple way to get to the point, and isn't impolite or unprofessional.

When I learned about taxonomy in the 90's they hadn't really sequenced many genomes, so taxonomy was still very much phenotype driven, rather than the modern genetic/molecular approaches. I just assumed that everything I learned has become out of date.

Gray sex.

You know, sex between people of Pierce's age.

Black, brown, then the fucking colors of the rainbow in order, gray, white.

If you need a mnemonic to memorize that, you're gonna have some trouble actually building out your lookup table in your head of immediately knowing that red=2, yellow=4, etc.

Is there another kind of table?

That's the possibly apocryphal origin story of Spanish tapas, too: a slice of bread to cover the wine glass between sips (hence the name "tapa," which means a "cover"), then a few things to dress up that slice of bread, maybe a piece of meat or cheese. So traditionally a single tapa is served for each glass of wine you order.