I is confused:

So which is it, 48 hours or five weeks? Are these pretzel bites ticking like a time bomb? Or is Pretzilla just encouraging the buyer to pig out?

[side note: Safeway has also started carrying Cheesecake Factory brown bread. For some reason, they stock both of these items near the in-store Starbucks at all the locations I’ve been in recently.]

Today’s retroactive Pixiv category is おへそ (oheso), because while a shapely ankle may once have turned heads, an exposed midriff increases the odds that other interesting bits may come to light.

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“Are your platelets cute enough?”

NSFW, because fan artists who spot a loli are on her like white on rice.

Someone found this in one of our conference rooms this morning:

The entire wall is a whiteboard.

The projector screen is not.

(side note: Photoshop’s content-aware erase does a surprisingly-good job of redacting the text in the boxes…)

Names as I get a chance, as usual.

[TinEye to the rescue! Google image search couldn’t find a name for this cutie, but TinEye managed to match it to a tiny thumbnail (89x120) of the uncropped image on a defunct Russian site, and I was able to pick out the name “Azumi” and the kanji “川島”; sure enough, she’s former model and AV actress 川島和津美.]

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I’ve been running a few releases behind on GNU Emacs, because the last time I upgraded, they removed the count-lines-region function, for no apparent reason.

Unfortunately, I recently upgraded with Homebrew, and the latest dumbfuckery to ruin my day is making non-regexp searches match on one or more Unicode whitespace characters when you type a literal space character. This includes newlines.

As a result, out of the box it is no longer possible to find either an errant space, or multiple spaces where there should only be one. You need to Google and discover how to shut it off in your .emacs file:

(setq isearch-lax-whitespace nil)
(setq search-whitespace-regexp nil)

I, um, kind of want to watch this version.

(via)

[work-in-progress]

Whenever I’m visiting family in Dayton, I will hoover up at least one Cassano’s or Marion’s pizza. Donatos and Ron’s are other chains that make Dayton-style, but it’s pretty much unknown outside the region, and often confused with St. Louis style.

The primary characteristics are a very thin crust (yeast dough, not cracker!), sauce and toppings all the way to the edge, salt and either cornmeal or semolina flour dusted on the bottom of the crust, and cut into small squares. Basically, if it takes more than two bites to eat a piece, you cut it too big. The difference between Cassano’s and its descendants is mostly based on when their founders stopped working for Vic and opened their own stores, although it seems Cassano’s has increased the amount of salt they use on the crust over the years, to the point that some people find it excessive (not me!).

In theory, you can get frozen Cassano’s shipped to you, but it’s not a real business for them, so they charge a ridiculous amount to get it to California. It would actually be cheaper to have a case of six shipped to my parents and then re-shipped by UPS.

So I’ve been working on making my own.

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