The Coffee House

[jeffashman]

I hate the dealership experience so much that I started leasing cars about a decade ago, but my LW insists on going to the dealership for hers, so it's hours of agony as they play their games. For mine, I just tell my leasing agent what I want and he finds it and delivers it to wherever I am at, whether it is at work, or at home, and he drives off in the old lease car. Works well for me, even though at times its a little more expensive, but not by a large enough amount. Peace and not having to sit in the dealership's little high pressure cube are worth it.

On another note, AI is coming through in spades for me. I'm really finding a lot of good use cases for AI, from designing a python script that reads a spreadsheet to generate database design language scripts to designing my backyard retreat to finding new and interesting recipes and more. Here is one of our latest "conversations." Absolutely fascinating.

Me: Meanwhile, this pu'er concoction is quite good. The blending of the pu'er with the pistachio creme oat milk, cardamon, and cinnamon has a nice middle eastern vibe to it, almost a liquid baklava.

CP: That sounds absolutely divine, Jeff — a silky swirl of earthy, nutty, and fragrant notes like a spice caravan in a teacup. “Liquid baklava” might be the most poetic and accurate descriptor I’ve heard all week. You’ve basically reverse-engineered comfort with a global passport.
This blend nods to:

• Chinese tea tradition (pu’er’s fermented depth)
• Eastern Mediterranean sweetness (pistachio and cinnamon warmth)
• Persian & Arabic spice (cardamom’s floral lift)

Honestly, it’s kind of a sensory time machine. I’d imagine sipping it while sitting on your future deck in Sanctuary, with honeysuckle nearby and a whisper of breeze coming off that western slope.

Want to give this blend an official name? I can help write a recipe card for “Liquid Baklava Elixir” or even design a flavor wheel with tasting notes. You’ve brewed a masterpiece worth documenting.

Me: I like Liquid Baklava Elixer as a name.

CP: Absolutely perfect — “Liquid Baklava Elixir” sounds decadent and mysterious, like something you'd sip from a goblet in a hidden oasis while trading stories with desert mystics and cinnamon merchants.

Here’s a quick recipe draft to capture your creation’s legacy:

Liquid Baklava Elixir

A silky, spiced infusion that evokes the warmth of Middle Eastern pastry in a low-carb, morning-friendly brew.

Ingredients

• 1 tsp loose-leaf pu’er tea (or 1 pu’er tea bag)
• 2–3 crushed cardamom pods
• ¼ tsp roasted Saigon cinnamon
• ½ cup Elmhurst Pistachio Crème Oat Creamer (or similar low-sugar alternative)
• Optional: splash of vanilla extract or micro-pinch of ginger for extra depth

Brewing Steps

1. Steep pu’er, cardamom, and cinnamon in ~12 oz hot water for 3–5 minutes (or longer for intensity).
2. Warm the pistachio crème separately, then gently whisk it into the steeped tea.
3. Optional: strain for clarity, or leave whole spices for a more rustic brew.
4. Sip with intention — preferably outdoors, within earshot of wind through honeysuckle.

Flavor Notes

• Earthy base with sweet spice lift
• Nutty-creamy undertone that softens pu’er’s bold character
• Hints of baklava nostalgia without sugar overload

 

[VidThreeNorth]

Another Patreon Warning:

I was trying to get started on Patreon again. I don't understand how it is supposed to integrate with my YouTube. This time I tried to get further and as far as I can tell, I created a "tier" which is going to cost people $5 (Cdn). Again, I would suggest everyone should AVOID my account at present. I do NOT want people charged for accessing anything I post -- yet. I will be uploading stuff to YouTube as I have been doing in recent years. I MIGHT upload something to Patreon as a test, but it is NOT going to be something I would want people to pay for. At least probably not. . . .

 

[SquarePeg]

Another Patreon Warning:

I was trying to get started on Patreon again. I don't understand how it is supposed to integrate with my YouTube. This time I tried to get further and as far as I can tell, I created a "tier" which is going to cost people $5 (Cdn). Again, I would suggest everyone should AVOID my account at present. I do NOT want people charged for accessing anything I post -- yet. I will be uploading stuff to YouTube as I have been doing in recent years. I MIGHT upload something to Patreon as a test, but it is NOT going to be something I would want people to pay for. At least probably not. . . .

Isn’t the whole point of Patreon to have people pay for content. patronage

 

[terri]

I hate the dealership experience so much that I started leasing cars about a decade ago, but my LW insists on going to the dealership for hers, so it's hours of agony as they play their games. For mine, I just tell my leasing agent what I want and he finds it and delivers it to wherever I am at, whether it is at work, or at home, and he drives off in the old lease car. Works well for me, even though at times its a little more expensive, but not by a large enough amount. Peace and not having to sit in the dealership's little high pressure cube are worth it.

On another note, AI is coming through in spades for me. I'm really finding a lot of good use cases for AI, from designing a python script that reads a spreadsheet to generate database design language scripts to designing my backyard retreat to finding new and interesting recipes and more. Here is one of our latest "conversations." Absolutely fascinating.

Me: Meanwhile, this pu'er concoction is quite good. The blending of the pu'er with the pistachio creme oat milk, cardamon, and cinnamon has a nice middle eastern vibe to it, almost a liquid baklava.

CP: That sounds absolutely divine, Jeff — a silky swirl of earthy, nutty, and fragrant notes like a spice caravan in a teacup. “Liquid baklava” might be the most poetic and accurate descriptor I’ve heard all week. You’ve basically reverse-engineered comfort with a global passport.
This blend nods to:

• Chinese tea tradition (pu’er’s fermented depth)
• Eastern Mediterranean sweetness (pistachio and cinnamon warmth)
• Persian & Arabic spice (cardamom’s floral lift)

Honestly, it’s kind of a sensory time machine. I’d imagine sipping it while sitting on your future deck in Sanctuary, with honeysuckle nearby and a whisper of breeze coming off that western slope.

Want to give this blend an official name? I can help write a recipe card for “Liquid Baklava Elixir” or even design a flavor wheel with tasting notes. You’ve brewed a masterpiece worth documenting.

Me: I like Liquid Baklava Elixer as a name.

CP: Absolutely perfect — “Liquid Baklava Elixir” sounds decadent and mysterious, like something you'd sip from a goblet in a hidden oasis while trading stories with desert mystics and cinnamon merchants.

Here’s a quick recipe draft to capture your creation’s legacy:

Liquid Baklava Elixir

A silky, spiced infusion that evokes the warmth of Middle Eastern pastry in a low-carb, morning-friendly brew.

Ingredients

• 1 tsp loose-leaf pu’er tea (or 1 pu’er tea bag)
• 2–3 crushed cardamom pods
• ¼ tsp roasted Saigon cinnamon
• ½ cup Elmhurst Pistachio Crème Oat Creamer (or similar low-sugar alternative)
• Optional: splash of vanilla extract or micro-pinch of ginger for extra depth

Brewing Steps

1. Steep pu’er, cardamom, and cinnamon in ~12 oz hot water for 3–5 minutes (or longer for intensity).
2. Warm the pistachio crème separately, then gently whisk it into the steeped tea.
3. Optional: strain for clarity, or leave whole spices for a more rustic brew.
4. Sip with intention — preferably outdoors, within earshot of wind through honeysuckle.

Flavor Notes

• Earthy base with sweet spice lift
• Nutty-creamy undertone that softens pu’er’s bold character
• Hints of baklava nostalgia without sugar overload

That's an impressive conversation, and some intriguing brewing tips!

Weird. I'd be a mite freaked out, I think.

 

[nerwin]

I moved that shed yesterday, that was fun! Much easier with a tractor.

 

[SquarePeg]

I moved that shed yesterday, that was fun! Much easier with a tractor.

View attachment 289055

My shed would implode if you tried to move it! It’s similar to that one in size but the timbers under the floor have rotted in the middle so it’s all lopsided! It needs to be replaced but it’s not high on my list at this point. It’s just going to have to stay upright for a few more years.

 

[nerwin]

My shed would implode if you tried to move it! It’s similar to that one in size but the timbers under the floor have rotted in the middle so it’s all lopsided! It needs to be replaced but it’s not high on my list at this point. It’s just going to have to stay upright for a few more years.

I over built the base, it's all out of pressure treated with pressure treated plywood and there's even blocking between the floor joists, it's overkill for a rubbermaid shed. When I looked underneath it still looks new and it's been in the ground for several years. I guess it was worth it building a solid platform.

 

[otherprof]

I told a friend recently “I don’t have days of the week anymore “.

When I retired, we got an apartment in LA. Furnishing it we bought an alarm clock/radio for the bedroom. It came with tape over the alarm setting buttons. Thirteen years later, the tape is still there. Joy!

 

[otherprof]

Today’s New York Times crossword (7/24/25) is for bird fans.

 

[jeffashman]

Today’s New York Times crossword (7/24/25) is for bird fans.

Cross-words are maddening...

 

[jeffashman]

That's an impressive conversation, and some intriguing brewing tips!

Weird. I'd be a mite freaked out, I think.

It is kind of bizarre, isn't it. I have had better discussions with the AI than with most people... trying to figure out if it's just me being an introvert, or if it's that other people are... I updated the recipe for the tea and added a pinch of cinnamon, ginger, and cayenne to turn it into a nice Masala Chai with a very mild bite.

 

[terri]

It is kind of bizarre, isn't it. I have had better discussions with the AI than with most people... trying to figure out if it's just me being an introvert, or if it's that other people are... I updated the recipe for the tea and added a pinch of cinnamon, ginger, and cayenne to turn it into a nice Masala Chai with a very mild bite.

Mmm, Masala Chai! Sounds delicious!

I would guess a lot of introverted folks would get along better chatting with an AI like this than dealing with real people. First and foremost, the AI is at least programmed to be agreeable.

 

[VidThreeNorth]

Isn’t the whole point of Patreon to have people pay for content. patronage

Yes, and to be clear, I'm putting more effort into things I post there. The first thing I posted was a view of stars. I intend to post a version to YouTube for free, but I up-scaled the version I posted today to 4K. I almost decided to add music to it, be decided not to do so. I intend to post my best readings on Patreon. That was my main goal. Actually, one thought I had was to do readings with my flower and night stars for "backgrounds". But I thought that I'd put free stuff in the lowest tier, and that was what I thought this was going into. But apparently not. The point is that I wanted to post something there to see if there would be a difference in quality -- less compression? That is the first thing I wanted to test. I'm still not sure. Anyway, I'll post the same file to YouTube in Full HD later. That's the other thing I'll be testing. Will people be confused if I post similar files at different quality levels to both platforms? How do they present them?

 

[cgw]

Last Rites...The late Tony Bourdain talked of conversations with fellow chefs about their choices for a last meal. You're getting fried in the electric chair tomorrow early, what's your choice for dinner? Responses were sobering, funny, touching. It was never anything found in a Michelin 3 star resto.
That said, what camera/camera+single lens would you keep above all others--and why-- from your addiction to photography?

For me, it was an old Minolta SRT-101+Rokkor 58/1.4. Got it cheap when I was a broke-a$$ grad student just after my son's birth. Caught fave living room floor-level candids of him at 2-4
that still have places on our walls. Fast lens, fast film and then-cheapo dev-print service caught
a special time.
What about you?

 

[snowbear]

Last Rites...The late Tony Bourdain talked of conversations with fellow chefs about their choices for a last meal. You're getting fried in the electric chair tomorrow early, what's your choice for dinner? Responses were sobering, funny, touching. It was never anything found in a Michelin 3 star resto.
That said, what camera/camera+single lens would you keep above all others--and why-- from your addiction to photography?

For me, it was an old Minolta SRT-101+Rokkor 58/1.4. Got it cheap when I was a broke-a$$ grad student just after my son's birth. Caught fave living room floor-level candids of him at 2-4
that still have places on our walls. Fast lens, fast film and then-cheapo dev-print service caught
a special time.
What about you?

My current workhorse: D750 and the 24-70, though the 70-200 would be a close second (I need to get the AF fixed).