the sun still shines

@rpepperpotshipssciencebros please forgive me for this one

ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds -  and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

 Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila

six months later i re-read the essay prior to the final exam, went 'ohhhh yeah i remember this', got a question on that topic, and aced it.

if AI is going to be a trillion dollar investment, what trillion dollar problem is it solving?

what does it mean when people say that AI will "get better"? what does that look like and how would it even be achieved? the article makes a point to debunk talking points about how all tech is misunderstood at first by pointing out that the tech it gets compared to the most, the internet and smartphones, were both created over the course of decades with roadmaps and clear goals. AI does not have this.

the american power grid straight up cannot handle the load required to run AI because it has not been meaningfully developed in decades. how are they going to overcome this hurdle (they aren't)?

people who are losing their jobs to this tech aren't being "replaced". they're just getting a taste of how little their managers care about their craft and how little they think of their consumer base. ai is not capable of replacing humans and there's no indication they ever will because...