Andy Lowry @AndyLowry@qoto.org

@alanthwaits@noc.social
There's a store a couple of blocks from me that carries all manner of things I've never heard of, like "pane" or "shard" or whatever. At least I understand what (apparently quite strong) "resin" would be. Our now legal world sure was a long time coming.

@harphat
Thanks for that-- it IS confusing to try to compare all the various NGOs to get the best bang versus buck ratio.

@alanthwaits@noc.social
That's an extremely handsome beast! I got to be the caretaker for a mid-seventies Sportster for a couple of months once (while the owner was doing a little time) and that's the only HD I've ever ridden. Certainly a different animal from what's in that photo!

The single seat makes it extra super rebel-y. I don't need no friends, pal, I got this motorcycle. 😆

@harphat
One of those science-based miracles! Thanks for the kind wishes.

@SecularJeffrey
I know what you mean. Just yesterday, I had a hot dog with mustard but could only really do the Oscar and had to leave the Meyer behind.

@alstonvicar
It's a lot of fun! You can add all manner of flavors to it, including herbs and flowers (lavender was my favorite of those). I used to make a fizzy one using champagne yeasts and beer bottles; came out surprisingly dry though it still retained the flavor of honey. It was dense enough that the bubbles were really fine, like a top-end champagne.

@alstonvicar
Were I still doing that kind of thing, I'd have tossed all that into a mead. 😎

@alstonvicar
That sounds really great! Does it usually mature with a little floweriness? That was what really struck me about what I'd had; the subtle floral undertone. And its non-sourness. 😉

I'm a rhubarb nut, I think-- there's a boutique soda company here that makes a really crisp not-too-sweet rhubarb and strawberry soda that I like in the summer. I grew up on rhubarb cobbler and pie because my mother's side of the family always made sure to have it growing in the yard.

@jayarava
Thanks for the notice! That sounds like a good 'un, will pop over immediately.

@alstonvicar
How marvelous! There used to be, and maybe still is, a tiny winery in Ohio, USA that specialized in wines like that. The rhubarb was ethereal and delicate. Floral, in a nicely balanced way.

I ran a small wine shop in Columbus for a while and chose the rhubarb as the main offering in a wine-of-the-month kind of thing. People were a bit surprised by that, as those were the Chardonnay Is King of All days in the late 80s. Then they tried it, and the winery sold out of that product in a week.