Our house is about 150 years old and we dug down to the dirt floor in one of the downstairs rooms. We found suspicious white bits, and had to send a sample off. Luckily it came back clear. It was unlikely anyway, as asbestos wasn’t in widespread use here in the 19th century.

However, we do have corrugated asbestos roofing on our “scullery” but it’s in one piece so can be left until we renovate that part, then disposed of safely. It’s pretty common to find it on sheds and outbuildings here.

I have everything I need for a Nadja of Antipaxos costume, but I don’t think we’re going anywhere.

Three shares, folded in half, then in half again. Maybe two squares if it’s quilted.

Stop trying to make fetch happen

Yeah, I guess so. It’s probably so they put lower overall salt on the packaging.

Not only “spices” but paprika and white pepper too!

I’ve been using Daylio for years.

It’s designed to track moods and the activities associated with them, but it’s adaptable, so I use it to track my headaches. It’s very easy to use and it doesn’t feel onerous to record the information.

Man I love those books. Only time I’ve finished a series and gone straight back to the beginning again.

It’s Always Sunny in Philadelphia

When I worked in retail, I had this wanker of a middle manager who would ask how I was getting on, and when I said fine, he’d always say “It’s not rocket science, is it?”

He was mid twenties and only a few years older than me. He used to call female employees “babe”.

One time I watched him get a withering telling off from a customer. The customer wasn’t in the right, but it felt like a little bit of retribution for all us “babes”.

There is also a good You’re Wrong About podcast episode on this.

I get that. I’ve been trying not to use the wooden boards for cutting them as it gives off such a weird smell when I wash them.

Not allergic, but the very thought of onions (and garlic) in pregnancy made me feel sick. Smelling them or seeing them cooked (with their translucent little stripes) would have me heaving. All the foods I love have onions and garlic in. It was awful.

Sounds good. I season it and dry it out at 90°C. It takes 30-40 minutes to get perfectly crisp with no burnt bits. I should try growing my own.

I have something similar! Mine is a playwright, so not on most people’s radar, unless they Google my name. It’s great.