@matigo No rush. Thanks for keeping the lights on. :)
@matigo Done! Basic account amount was near enough what I was pledging before that it worked fine for me.
FYI, on the Account page, my Social Post count is showing as NaN. ;)
@JeremyCherfas BerkeleyDB is a simple key-value store that goes back a long ways. SQLite is a small on-disk file format with a rock solid library for working with it.
And then, yup, there's just dumping files on disk. Stand up a file naming scheme and run with it. This is roughly what all the static blog engines do. (Many of them rather poorly, it seems. Jekyll is amazingly slow…)
// @sumudu @indigo @joanna
@matigo I jumped ship from Patreon. What's a good way for me to send you the amount I would have sent you through them, only, y'know, not using them? Are you on Cash.me?
@joanna It’s really funny how divergent tastes can run for cilantro. For family dinner, we recently abandoned shredded lettuce on the table for tacos in favor of a huge pile of chopped cilantro, since everyone kept neglecting the lettuce and running out of cilantro.
I also love anise, which is a bridge too far even for most cilantro-lovers. ;)
/@indigo @peemee @kdfrawg @c
@JeremyCherfas Saltines are kinda like matzo cut into 2.54-cm squares and salted. I think they might be slightly leavened, but they are very dry.
Oyster crackers I think are made by pressing two layers together and cutting. They puff up and are hollow in the middle. They’re often less dry than saltines, so maybe a touch of butter/oil?
/@indigo @kdfrawg
@indigo I’m pretty ignorant about British foods. I suspect that’s pretty normal.
I always thought of oyster crackers as a special and prettier alternative to crushed saltines for topping soups. Also kinda functional: airier and doesn’t get soggy as fast as saltines tend to.
I’ve pressed them into service as quasi-croutons on salad once or twice when I didn’t have the latter, as well.
/@kdfrawg