Notices by 🇳🇴 Thor — backup account (thorthenorseman@octodon.social), page 109

@bithive It's also quite bizarre that whitespace is significant. I'm anal about indentation, so it doesn't bother me, but it's still quite bizarre...

@haagen It's Monday so hard. 😩

Okay, so this is one of *those* mornings. I have dry eye again, I only slept for 4 hours, my stomach is unhappy, and taking a shower didn't perk me up.

I saw a thread on StackOverflow defending Python's lack of block scope. It was kind of similar to watching Apple users defend why something isn't possible to configure on iOS.

"You should do this other thing instead."

"Why would you want to do that?"

(DISCLAIMER: I'm an iOS user, and I openly admit that it constrains you in certain ways that may not be to everyone's liking.)

Python is the new BASIC. I mean, christ, it doesn't even have block scope. The syntax feels very constrained compared to other modern languages I've used. Yes, this does make it easy to read, but to me, it just feels like taking a step back.

@clacke I don't think the Fediverse would be very happy if I went about basically replicating the Facebook social graph and hooking it up to the Google ranking algorithm. Do you?

If I ever manage to afford a goddamn home, it sure as hell won't have a tiled concrete floor. Every piece of glass and china you drop on a concrete floor will break, no exceptions. Also, all your socks will wear down, and you need to put carpets all over it to make it comfortable to walk on.

@clacke Not anything like what I'm describing. That site is harmless compared to what I am describing.

@mrjunge As for the choice of fussilli over other shapes? It's easier to mix with the thick sauce and offers a more interesting texture. Oh, and there's a topping I didn't mention: Parmesan. The dish is probably rich enough to work without it, but Parmesan never made pasta worse...

@sdm An American I once gave it to did compare it to cheddar, except sweet. I sort of get why he said that, I guess.

@mrjunge My reasoning went:
1. There are pasta dishes without tomatoes.
2. Bechamel sauce is used in lasagna.
3. Bacon is used in pasta carbonara.
4. Peas add colour and texture.
5. Bechamel needs salt. Broth cubes are savory.
6. Brunost fills out the taste and thickens the sauce. Not sure what to replace with if you can't get hold of it. Molasses? Caramel and cheddar? Those are the closest flavours I can think of. Not too much, though. Just enough to enrich it.

@sdm Beyond that, it's very hard to describe, because nothing else tastes like it.

@sdm It's made from whey instead of curds, so, as a starter, it doesn't really taste like cheese at all. It's a sweet almost caramely flavour with a hint of salt to it. It melts and sticks to the roof of your mouth and has a smooth texture somewhere between a caramel, a brownie and a piece of fudge. Again, very un-cheeselike. It's good on sandwiches with a cup of cocoa, in sauces to add richness, and on waffles with some jam on top.

@mrjunge Yeah, it was.

heyyyy u loged in
wlcme 2 lunix

bahs:~$ help
help: unkown comand; did u men "hlep"
bazz:~$ hlep
lol iunno?
bhas:~$ cdd /hmoe
bahh:/hoem$ lz
thor/ odin/ baldur/
bash:/hmee$ plz ax
1 init
2 gettyy
3 geety
44 lulz
5 w/e
bae:/home$ kil 4
ait i killz
bassh:/homz$ exxit

Made fussilli (pasta screws) with bacon, bechamel sauce and peas for my mother and my sister who came to visit today. It was special bechamel sauce with beef broth and a bit of brunost (whey cheese from Norway) to enrich the flavour. They liked it.

@urwitchygothmom OKAY