Sven Slootweg @joepie91@pixie.town

It occurs to me that there seems to be a big difference between how I think about "human nature", vs. how a lot of other people do.

When people bring up "human nature", whether their view of it is correct or not, they almost always do so from a perspective of "this is how human nature will ruin any attempts at improvement".

Whereas I think of it as "this is how traits of human nature can be relied upon to shape a culture that lasts and perpetuates itself". Which seems to be a much more useful interpretation to me?

https://solarbird.net/blog/2024/08/09/turns-out-we-can-prove-dr-cass-had-ill-intent/

Another day, another fight with a Linux command-line utility misparsing my arguments

Success! Some small adjustments need to be made (forgot to add water in the oven so the crust was too tough, and the liquid ratio was too high in the dough mixture and I needed to adjust that later), but overall I'm very satisfied with the result.

The outcome: a roughly 600 gram bread containing only 2 grams of salt, yet at about 0.3/100gr salt, it tastes slightly nicer than your typical supermarket bread in NL (which is usually around 1/100gr salt), and has a much nicer texture. Without using potassium salt, and therefore kidney-disease-friendly!

The original recipe:
- 2gr dry yeast
- 2gr salt
- 350ml lukewarm water
- 400gr flour
- 1 teaspoon ground fennel
- 2 teaspoons ground cumin
- 2 tablespoons cooking olive oil
- 2 tablespoons oat flakes
- 1 tablespoon peeled sunflower seeds
- 1 teaspoon broken flaxseed
- a bunch of pumpkin seeds

Mix all at once, *except* for the pumpkin seeds, knead thoroughly, let sit in bowl overnight at room temperature (would've been around 10 hours for me), *do not* add sugar or use an oven (dough proofing is deliberately slow).

Next morning, flatten and fold like you usually would with bread. Add some cuts at the top, make a bit wet, and add some pumpkin seeds on top until it looks nice.

Let sit for an hour, then bake it for 40 minutes in a preheated 200C (convection) oven. Add an ovenproof bowl of water in the oven, to keep the environment humid. Beware that it will increase significantly in height!

(Picture is missing the top, because uh, well, see previous post - but the rest of the bread was salvageable, and still nice!)

Oops, burned the top because it expanded more quickly than expected in the oven - but otherwise it seems to be a success! It tastes basically like bread, which is the success condition given the low amount of salt

Something obscure that's fascinating to me as a UX designer, are the many "fan redesigns" of major operating systems and applications like Windows, Chrome, media players, and so on.

They often have UX deficiencies, or don't scale to dynamic and more complex UIs, but that's not the interesting part - the interesting part is how you can infer from them how people are experiencing the "official" UIs, and what they find deficient about them.

It's like an accidental critical analysis of widespread software. Hugely valuable in understanding what makes UIs work or fail for people.

ageInYears++