I agree. One of my favorites. Feels like a Black Mirror episode. I watched another one recently called Companion that I'd recommend to anyone who likes Ex Machina.
Yeah, that makes sense. I just hope I'm not one of those people that can't find hobbies to fill the day.
I've known quite a few people that retired and ended up coming back because they were "bored". That terrifies me. I always thought the deal was that if you made it to your 60s and didn't die, that you're finally free. Now I find myself dwelling on that scene from Shawshank where Red is talking about prisoners getting institutionalized and not wanting to leave.
I've got 25 years of Linux usage under my belt at this point, and I've settled on Debian for all PCs, servers, and anything else. Stability is so much more important to me than bleeding edge software, but for those things that absolutely need the latest and greatest, there's Backports and Flatpak.
Well, ya got me there.
Maybe because IBM bought Redhat so they're saying it's corporate? Just a wild guess. I use Debian, and not sure why that makes me the hide the pain meme.
Hah, sure! I've never been asked for a recipe before.
I dumped a can of tomatoes into a pan (not as good as fresh tomato, but it's what I had). Then I added a bit of oil, dash of salt, pepper, and onion powder. Then while it simmered, I smashed all the tomato chunks down with a spatula, and once most of the water boiled off, I got a nice tomato paste. (You can also buy cans of tomato paste to skip this part entirely, but it's all I had at the moment).
Then I spread a nice even layer of the paste over some sourdough bread, topped it with two different types of cheese (American and Swiss), and then threw some anchovies on top. I like to take a fork to splatter some of the anchovy oil from the can on there too for extra flavor.
Then I just popped it in the oven at around 375 for about 20 minutes. I'm not sure if you've made pizza bread before, but one of the key concerns in my experience is whether the inner part of the bread is getting crispy enough, so I'll usually lift up one of the bread slices afterwards with a spatula to see if it's been properly toasted.
I knew my pizza place hated when I'd order anchovies, so now I make it at home. Usually I'll bake them on frozen pizza, but tonight I tried my hand at something different.
That looks fantastic!
Dunno if there are any anchovy lovers here, but these were excellent.
"Dear Slim, I wrote you, but you still ain't callin'..."