Threaded madness

STARTING OFF. BAD.

Why is that you might ask. Well you see. There are many Rules and Laws and Regulations about the use and exchange of personal healthcare data.

Which is why of course this guy, seeing a well-thought-out and tested technical position, decided "what if i get all of them at once and also the 2FA codes and stored them ALL in the same place with no encryption whatsoever"

https://people.com/jane-yolen-author-of-450-childrens-books-dies-at-87-11996432

If you didn’t become acquainted with the work of Jane Yolen as a student being assigned her famous, award-winning Holocaust time travel novella “The Devil’s Arithmetic,” it’s likely you will once you become a parent, reading one of her many, many, many books for kids. My young boys are especially partial to her “How Do Dinosaurs?” series with its captivating, realistic dinosaur illustrations and snappy, funny text (and yes, there’s a Hanukkah “How Do Dinosaurs” book).

The prolific children’s book author, who was the recipient of multiple children’s book awards and six honorary doctorates, passed away this week at age 87. She was just about to release her 450th book. “Monsters of Fife: Terror Birds” will come out posthumously on July 14.

Yolen wasn’t raised particularly Jewish, and her exposure to religion was mostly at relatives’ homes, she recounted in a piece for the Jewish Book Council. As a teen, she did become fascinated with Jewish texts and traditions, getting confirmed at her local Reform synagogue; she was one of the first girls to read from the Torah on the bimah at that temple. And she minored in religious studies at Smith College.

But it took a while for Judaism to become part of her children’s book-writing career. In fact, she was two decades into her career when she got “noodged” into writing Jewish tales.

It all happened in the 1980s, she wrote in her essay for the Jewish Book Council: “One of my edi­tors, who hap­pened to be a rabbi’s wife, asked me why I had nev­er writ­ten a Jew­ish book. And I had to think long and hard about that. And she noodged. Boy! Was she an expert noodge. The result was ‘The Devil’s Arith­metic.’ And then the Jew­ish sto­ries began to tum­ble out.”

The books that came tumbling out were as gripping and wonderful and magical as the rest of her oeuvre.

There came magical stories about Jews and dragons and golems (co-written with her son, Adam Stemple).

She published illustrated books about Miriam and other biblical women (and even the children’s book adaptation of the famous “Prince of Egypt”).

She came up with her own twist on the tales of the Wise Men of Chelm.

She perhaps became most known for her three young adult tomes that tackle the Holocaust in novel ways. She wrote the “Sleeping Beauty” inspired “Briar Rose” and the “Hansel and Gretel”-esque “Mapping the Bones.” And of course, she penned the Nebula Prize Winning “The Devil’s Arithmetic,” about a Jewish teen who finds herself transported to 1942 Poland, which continues to be taught in schools to this very day, even as one Texas school district pulled it out of the curriculum for AI-detected “DEI content.” The book was famously turned into a 1999 film starring Kirsten Dunst, Brittany Murphy, Paul Freeman and Mimi Rogers.

Yolen also wrote books about Jewish holidays: “Milk and Honey,” and the lovely “Jewish Tale Feasts” (with her daughter, author Heidi Stemple), a book that my Jewish food-loving family adores.

Heidi, Adam and their brother Jason were all by their mother’s side when she “passed gently with no pain or stress,” Heidi shared on Instagram. Adam was playing his music while Heidi read from her mother’s book “Owl Moon.”

“As you all probably know, she had one of the most brilliant creative minds of our time,” Heidi wrote of her mother. “She has mentored, inspired and nurtured so many authors and illustrators through her words both on the page and off. But, beyond that, she was our mother and grandmother.”

@stealingyourbones has made some delightful food abominations, which taught me I can replace the water in bread with almost any liquid.

So I tried Miso.

The yeast loved it and frothed up super fast. Mixing miso broth with the egg and oil smelled funky. The dough didn’t rise any fluffier than usual but the texture feels good. Then I decided to roll in some black garlic and green onion. I’d add nori crumbled up but I ran out.

This is amazing. It tastes like if miso soup was solid. The flavor is immaculate. It’s just missing the nori flavor. I can add that next time because I am 100% making this again.

Yes! I love sharing recipes! @lady-jeleania

Here’s my Gma Vesta’s hamburger bun recipe:

1 Tbsp yeast

1/2 cup warm water (miso broth)

- mix together and let it froth up

1 1/2 cup warm water (miso broth)

1/2 cup sugar

1 1/2 tsp salt

1 egg

1/4 cup olive oil

- mix all together, then add frothy yeast

5 1/2 - 6ish cups flour

- mix in slowly with a fork until it’s hard to stir with the fork, then stir together with hands until it stops sticking to your skin when you rub your hands together.

- knead the dough about 10min until it starts pushing back (it gets springy)

Let the dough rest for 30min.

(I make a redneck proof box by microwaving a cup of water and quickly replacing the water with the dough bowl and shutting the door to give it a warm place to nap. Do not microwave the dough itself by reflex.)

Roll out the dough and add any flavors you like. For the miso soup bread I chopped up a couple black garlics, and a handful of green onion. Roll it up like cinnamon rolls, cut into 12, and roll each into a ball shape.

Stick in a greased 9x13 casserole dish and let the dough rise to double size. (About 40min-1hr depending on how warm your kitchen is.) (the redneck proof box won’t fit my casserole dish so I stick the rolls on top of the oven while it preheats with a dish towel over it.)

Preheat the oven to 350 and when the dough looks nice and squishy bake it for 20min.

You can brush butter on top if you want. That would look pretty and help a sprinkling of furikake stick after you pull it out of the oven. If you wanna up the miso taste you can also spread a very thin layer of miso paste in before you roll it up with the other fillings. I’m gonna try that next time.

The other day, the intern and I are out at Subway. Van saying "lift trucks" comes by. Picture on the side? You guessed it. Forklift.

"Skip," my intern explains - I don't like to be called boss, and he's nice and doesn't do that - "that's what the manufacturers want us to call them now. A forklift is too reductive, obscures nuance. Imagine if you had a huge shop full of these things, you'd need to know the difference between a reach truck and a stacker."

He makes an excellent point, which I admit by silently chewing on my Mesquite Chicken Power Bowl. I have ordered it meticulously, in order to accommodate my unique dietary needs. Some people think that's unimportant, and I should just get one of the combos and not explain myself to the Sandwich Artist every time. They're wrong, it's critical that I be recognized for who I am. Safer for everyone, too.