PicoBlog

I’ve been helping out my community newspaper, the Easy Reader, to live stream local news events lately, namely city council and school board candidate debates, and I marvel at how simple the process has gotten. So much so, I thought I’d relay the process for you. Maybe your place of worship will ask you to live stream their events, or you’ll be called i… ncG1vNJzZmiilZuzpr7SqKWgqpGdrq560q6ZrKyRmLhvr86mZqlnmKTEbsDOZqOirpWowbOxwKZkn6eiYrG2ucyinKw%3D

Well there’s a pervasive idea that rattles through The Industry: that trying to create something new in media is a journey to disappointment and pain. I was halfway through my decade here when I realised this wasn’t the case. Successful media brands are everywhere. The problem is not in the ideas; the concepts; the people. The problem is that wonderfully American constant: the money. The truth is that Big Money creates Big Expectations, and anyone driving a media business with enough self awareness will — in their darkest and purest moments — admit that most of the media industry does not exist to make money.

Welcome and thank you for checking out Optimise Me, a monthly newsletter sharing research-backed, practical tips to help you optimise your self-growth and personal productivity. Happy New Year folks! I hope you had a wonderful holiday season. I certainly have - it was full of rest, reflection, and a whole bunch of learning. Being super transparent with you, I lost a lot of steam towards the end of the year. Man, I was tired, burnt out, and hadn’t realised I was just going through the motions.

Let’s move beyond butter and oil to experiment with cannabis-infused milk. This opens up a whole world of possibilities for what you can make cannabis-infused at home. Think ice cream and mashed potatoes!  Cannamilk is not the same as hemp milk, which is made from hemp seeds. Hemp milk will not make you feel high, cannamilk will. It can be used in recipes with no butter or oil, such as whipped cream and boba milk tea.

If you log out of Instagram, take a break from belatedly binging The OC, and let yourself pay attention, really pay attention, to everything happening in our country right now, you will realize President Trump’s Inaugural Address wasn’t a lie after all. It was a self-fulfilling prophecy: These, my friends, are the days of American Carnage, and they’re worse than even the most pessimistic among us could have predicted. Not only have more than 84,000 human beings been killed by a virus that didn’t exist six months ago, but they’ve died without funerals, without vigils, without goodbyes.

I’m not sure when craquelin, the cookie-top for cream puffs or éclairs or any other kind of pastry made with pâte à choux, became popular, but it’s a relatively new addition to CreamPuffLand and a wonderful one. It’s essentially a buttery, brown sugar, streuselish cookie dough that’s placed on top of a pâte à choux pastry before it’s baked. In the oven, it melts and forms a crisp, crackly, lacy blanket over the pastry.

Hey there! I’m Srebalaji. You are receiving this email because you have subscribed to level up your game in Git. Imagine a situation in which a particular file (or folder) doesn’t want to be tracked in Git. You can put this file in the gitignore file. But still, it will be tracked because Git started to track this file before you put this in the gitignore file. Put that file in the gitignore file

Hello! Hello! Before I get to the deliciousness of today’s newsletter, I want to take a minute to thank all of you who upgraded your subscriptions last week. I don’t really know how to express how deeply moved I am by your response. And your messages. I haven’t been able to answer all of them, but I’ve read them all and I think I read most of them out loud to Michael because they were so completely lovely.

This is the dough from which so many good things spring. Think cream puffs and profiteroles, éclairs and Paris-Brest, gâteau St. Honoré, churros and beignets, my beloved gougères and more and more. The cream puff clan is large, delicious and fun. I’ve written about pâte à choux before, so here, I’m just going to give you the information you need to make this magical dough. I’m also going to bet that once you learn to make it, you’ll be making it often.