inconsequential gibberish.

My kids are in 5th and 6th grade. They’ve never even seen a fingering chart. The 6th grader is expected to do nearly all of his schoolwork on a computer, and he doesn’t even know the term “home row”. I don’t know how they expect them to excel without giving them the skills they need to use the tools they have to use.

Typing classes were only availble to those taking the secretarial class, which was not open to boys.

It should be noted that there is a distinction between typing as it used to mean and word processing. Typewriters were unforgiving machines, not only could you not cut, paste or delete (for obvious reasons) so your spelling had to be very, VERY good, but the legibiity of each letter produced depended on how hard you hit the key (unless you went to a fancy school which had electric typewriters, which were not the norm).

Those of us who were subversive enough to learn keybaord skills through computing had a MUCH easier time of it. Though it was often offset by the shitty keyboards some computers had, and YES, I’m calling you out ZX81!

If you can’t see any depth to those keys, you are correct, they have none because the ZX81 keyboard was a damned membrane!

But believe me, if you could learn to typeat a decent speed on of these, then NOTHING could stop you, expcet for the fact that the odds were good you were typing faster than it could process input.

It’s successor, the ZX Spectrum had spongey keys, which whilst not great, were better than nothing.

We need to bring back typing lessons to the curriculum. The kids will fly if you give them a tablet or smartphone but they have no clue on how to use a keyboard or keyboard shortcuts. If the senior PE class decides to be twats and pry up the keys and swap them round, I will still have 14/15 year olds unable to type because the keys are swapped. And I often don’t notice when helping them because I just.. touch type.

I legitimately broke a Higher Computing Science (so a 16 year old who had chosen to do computer stuff) by showing him how Ctrl+H let him find and replace because he’d made a consistent error in his code and I could see him going back and adding up all the time he’d spent trying to find all the incidences of a specific variable in his code and there I was showing him CTRL+F and all these things.

These kids might not pick a computer based subject after the age of 13 and half of them don’t understand file systems, version control, difference between cloud vs local storage, how to save, etc.

So many kids would just turn off the monitor and think that was the computer, usually leaving themselves logged in (to the point I locked the monitor power button and had multiple posters up reminding kids to press the spacebar on the keyboard to wake up the monitor first).

One of the season 3 deleted scenes starts with 24 saying something like “You’re a sneaky one, Venture. I bet you thought I couldn’t figure this out. Too clever for ya! I got a little trick that works every time… The minute plus button!” And he’s just microwaving a cinnamon roll or something in the Venture’s kitchen.

Tenna art by @9Aaaalt29 on twt

I think Lois should get to punch Lex whenever she wants, but I'll settle for her getting to punch him every other season. So if we play our cards right, she should get to do it again by season 5.

Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic.

This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil. If you can't find the holy basil, a good quality fresh Thai basil will work as well.

A note about this dish

It's very common in Thailand to see the street vendors prepare Gai Pad Prik Grapao with ground chicken and I think it's actually a bit better as the flavors really come together, but either way is fine. I've made it both ways, and frankly it just depends on what I have on hand.

You should always use fresh basil for this recipe, as the dried variety will not give acceptable results, unless you can find the authentic dried Thai Grapao.

After watching this dish being prepared, many times on the street in Thailand, I saw them putting an ingredient in that I hadn’t noticed before. I asked my Thai friend what it was, and he said “oh that’s Golden Mountain Sauce”. Once I added that to my existing recipe, it tasted identical to the ones I had at the street food stalls. Looking for its hotter cousin, try the classic Thai, Gai Pad Prik – Thai Chicken with Chilies

Want to try the shrimp version of this dish, Thai Shrimp and Basil Stir-Fry-Phuket Style

Looking for another authentic Thai Street Food dish, try Authentic Thai Street Food: Marinated Grilled Chicken

Or try a classic Thai chicken salad, Gai Larb- The Classic Thai Chicken Salad

Ingredients:

¾ lb. skinless, boneless chicken breast or boneless skinless thighs, coarsely ground or cut into pieces and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.

1/2 sliced large Onion

1/2 sliced sweet Red Pepper

2 finely chopped Thai Chilies

2 Tbsp. of Peanut or another Vegetable oil

3 cloves chopped Garlic

1 tbsp chopped fresh Ginger Root

4 stalks of fresh Basil, pulled apart just before adding to the dish. Chopping fresh basil causes it to turn black while cooking.

Sauce, this will be added at the end.

1 Tbsp. Fish Sauce

1 Tbsp Golden Mountain Sauce

1 Tbsp Oyster Sauce

1/2 tsp Dark Soy Sauce

2 tsp. White Sugar, Brown Sugar or Palm Sugar

Preparation:

Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.

Add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.

Add the onions and peppers, and cook until they soften slightly, then add the sauce and the fresh basil and cook for 1 to 2 minutes until the basil starts to release its wonderful fragrance. Serve with steamed Jasmine white or brown rice.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic.This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil. If you can’t find the holy basil, a good quality fresh Thai basil will work as well. Wok ¾ lb. skinless (boneless chicken breast, cut in pieces or coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.)1/2 sliced large Onion1/2 sliced sweet Red Pepper2 finely chopped Thai Chilies2 Tbsp. of Peanut or another Vegetable oil3 cloves chopped Garlic1 tbsp chopped fresh Ginger Root4 stalks of fresh Basil (pulled apart just before adding to the dish. Chopping fresh basil causes it to turn black while cooking.)Sauce, this will be added at the end.1 Tbsp. Fish Sauce1 Tbsp Oyster Sauce1/2 tsp Dark Soy Sauce2 tsp. White Sugar (Brown Sugar or Palm Sugar)1 Tbsp Golden Mountain Sauce Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.Add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.Add the onions and peppers, and cook until they soften slightly, then add the sauce and the fresh basil and cook for 1 to 2 minutes until the basil starts to release its wonderful fragrance. Serve with steamed Jasmine white or brown rice. Enjoy my recipes, Join the Kitchen Main CourseThaibasil, chicken

Flamingos can survive in low oxygen, high altitude, high temperatures, low temperatures, high alkaline, they can and will drink boiling water and they can be completely frozen at night and still get up the next morning

(animal death) this is a real undoctored photograph (*though the body was stood up for the shot) of a dead flamingo on the surface of lake natron, a lake so salty and so alkaline that it’s naturally carbonated like soda and would eat through your stomach lining if you drank from it.

When this photo went viral years ago, most people assumed this poor flamingo must have been killed by the lake.

It is actually the lake where 75% of its global population are hatched. This is a photo from the same lake:

RATING: RELIABLE

Flamingos can survive in high altitudes, hypersaline conditions, and caustic lakes.

Source: ‘All flamingo species have evolved to live in some of the planet’s most extreme wetlands, like caustic “soda lakes”, hypersaline lagoons or high-altitude salt flats.’

They can survive water so alkaline it burns human skin.

Source: ‘More than a million lesser flamingos breed in Tanzania’s Lake Natron, for instance, a lake fed by hot springs with water so alkaline that it can strip away human skin (one pioneering flamingo researcher named Leslie Brown spent months in Nairobi General Hospital after burning his legs wading out to observe where the birds nested).’

They can drink water at near-boiling temperatures.

Source: ‘They can drink water at near boiling point to collect freshwater from springs and geysers at lake edges. If no freshwater is available, flamingos can use glands in their head that remove salt, draining it out from their nasal cavity.’

The lakes they inhabit can freeze overnight, and the flamingos can survive once it thaws in the morning.

Source: ‘The birds may seem to epitomize the tropics, but they also live in the Andes, 15,000 feet above sea level, where they rest on lakes that freeze around them overnight.

“You’ll see them sitting there like snowballs, frozen on ice,” Dr. Arengo said. “And as the temperature warms up, they thaw out, fluff themselves up and go about their business.”’

The photo is indeed from Lake Natron, taken by photographer Nick Brandt. The content of the lake chemically preserves animal corpses that die there. You can see more photos of this here.

It is also true that 75% of Lesser Flamingos are hatches on Lake Natron.

Source: ‘The lake’s landscape is surreal and deadly—and made even more bizarre by the fact that it’s the place where nearly 75 percent of the world’s lesser flamingos are born.’

Some species of Flamingo eat cyanobacteria or algae.

Ok so roads are important infrastructure. A lot of stuff that's important happens on roads. Now, let's imagine that quadrillionaire Matt Stench has decided that the next big tech innovation is the Wide Car. It's a car that takes up six lanes despite seating only one passenger.

The Wide Car is supposed to be the future, and everyone's going to be driving Wide Cars, even though nobody who makes Wide Cars is turning a profit. Employers are offering Wide Cars as an employee benefit, and getting "nah." Some employers are going as far as demanding their employees drive Wide Cars, and the result is that people take time out of their workdays to get in the mandatory gas usage for their Wide Car before driving home in a regular car.

In spite of the fact that the Wide Car is clearly set to fail, there's an enormous push to expand to twelve-lane roads to accommodate a bunch of Wide Cars that simply will not materialize. This is not an organic response to demand, but a speculative investment that amplifies the existing issues with road development for no good reason.