Worked pharmacy delivery for years starting in high school, just before smartphones, and I still don’t use GPS. Basically just map to nearest main intersection and remember their street name and the one before it.

Requires a phone number

It’s just an email based user ID, I have multiple Discord accts and never used a phone number with it

songs about Margaret Thatcher

Based Chumbawamba, the EP in tribute of Thatcher was to be distributed on the day of her future passing, “and if you don’t like it you can use it as a coaster or something.”

I don’t have enough meat scraps and carcasses coming through to make proper demi-glace or stock in the quantity I use so I prefer a dehydrated powder used in restaurant service for home use. My scraps usually end up in a single soup recipe.

And yeah I love making French stews and all that, and I make components of French meals, but I’m talking like a full contemporary French menu from appetizer to dessert. To me that’s a very simple menu, some basic ingredients of exceptional quality, each prepared in a way that makes them taste as good as they can using techniques it takes a lot of experience to get good at, with some experimental or playful element that isn’t too pretentious, then plated and presented in a creative way. That type of meal I will gladly pay for because it’s almost the fact someone else has imagined it and made it real that makes it worth it, like I wanna see what kind of tricks they’re doing that I wouldn’t have thought to do. Not only that but everything has to come together perfectly for it to work, and even if I know I can technically do it all, can I do it all at once by myself as a home cook? That’s why I respect the restaurant process for this style of food.

A lot of French cuisine. Not talking about laminated dough here which I’ve done many times. More so the complete modern French meal involving multiple reductions and real demiglace and all the techniques that seem to require a full restaurant process. It’s the one style of food I will go to a restaurant and happily pay for once in a while, I understand why it’s expensive to make and respect the skill it takes.

The other style I food I do this with is the very opposite, shitty fast food I can’t make at home.

They would still trip in this case

The issue is outside of any “true” morality, if you were in Russia chances are you’d be doing the exact same for the other side, since moral justifications for violence can be constructed and consented to on behalf of the public through many methods. Retribution violence is propagandized heavily in the US, in media and civic life. Some people gleefully imagine themselves inflicting violence with their firearm of choice if only provided with the right circumstance. So all this becomes a matter of dividing people by who is morally granted to inflict the violence they’ve been conditioned to view as justified, perpetuating the cycle. Viewing history as a river of blood and ignoring the banks of the river where people live their lives.

The general public framing of the war and Russian “denazification” messaging has basically broke criticism of the situation in the mainstream. It’s even to the point where you can support Ukrainian people and clearly identify Russia as the aggressor, but if you rationalize how this war didn’t come out of nowhere people’s alarm bells go up, and immediately you are scrutinized whether you’re a Russian troll or not. (There is no measure of sincerity online.)

The shocking thing for me is how quickly people revel in violence the second there’s a moral justification for it. Like you see closeups of injured Russians getting grenades dropped on them and see their bodies exploding, and it’s almost treated as a moral duty to view this as entertainment, consuming it on the same social media feeds you would memes and friend’s family photos.