I’m happy to live in a city where you might see a ten-year-old kid wearing a T-shirt that says DON’T LOOK FOR LOVE LOOK FOR PIZZA.

Looking down from the Manhattan Bridge to this Chinatown shop awning, it took a while till I was certain the graffito wasn’t part of the original design. That sly face doesn’t match the Chinese characters: Universe Printers.🙃

In Brooklyn there’s a hoary tradition in which you take a retired pair of sneakers, tie the left shoe’s lace to that of the right, and fling the conjoined pair so they come to rest athwart an overhead wire. On West St in Greenpoint they’ve exceeded all expectations.

The haze over NYC these days, we’re told, is the result of forest fires on the other side of the continent. Right now the moon over Brooklyn is *red*.

So I had the idea to try some of the contents of the canister into which I dump bits broken in the course of flaking pu'er cakes. I had some hope for this because I find the bits not bad when brewed hot at breakfast time as a change of pace from black tea/hongcha.

Sadly, the cool-brewed bits were insipid, not much different from just water. Don’t do this at home!

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Okay, I tried this so you don’t have to.

During NYC's muggy summer, I’ve been playing around with teas that might or might not give good results when steeped in ambient-temperature water. First flush Darjeelings and decent greens work fine in their distinct ways, each of which is very different from the corresponding hot-brewed beverage.

It’s a stinky hot day in NYC and neither of us has to work today, so we took the Rockaway ferry for an hour’s worth of breezes. Along for the ride: a jar of first flush Darjeeling that had steeped an hour at ambient temperature by the time we boatded. Cooling flavor without being physically cool!

A summer when sour cherries were eaten is a summer that hasn’t been wasted.

I’m a sucker for that delivers a cooling, penetrating aroma/flavor. Good first flush Darjeeling does this pretty reliably, some oolongs do it often, and other genres from time to time.

At 29B in NYC this afternoon I was amazed when a 2015 Gongmei did it, along with some other things typical of an aged white tea: babelcarp.org/babelcarp/junk.c

We had a very nice sencha too. I’m very impressed with 29B. Worth a visit if you’re in NYC.

New feature on babelcarp.org for power users and people who think you can’t have too many browser tabs open: you can now click a button that puts your selection in a new browser tab.

Lew Perin boosted

The interview with Richard Hipp about SQLite on the latest Co-Recursive Podcast is very interesting: corecursive.com/066-sqlite-wit

Plenty of good stuff in there. For me the highlight was his talking about testing, and how he spent a year applying DO-178B/ED-12B as a quality control standard. Ensuring that every branch at the machine level is tested is a tremendous amount of work. But that explains how SQLite went from something I shook my head at as a nice idea but unreliable, to the absolutely solid beast it is today.

This is to show that there *are* Darjeelings whose leaves haven’t been smashed to bits during manufacture.

I didn’t even know Dancong green tea existed till a week ago. Now? I’m in love: the creamy texture of a soft green tea along with that penetrating Dancong aroma.

babelcarp.org/babelcarp/babelc

Why don’t I use captcha, you ask? The answer is a combination of laziness and reluctance to subject my users to the annoyance just to help train Waymo's neural network.

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Babelcarp.org has a form that lets a user suggest a new entry or a correction to a preëxisting entry. I check new submissions often.

I won’t surprise anyone who's ever maintained a blog to learn that most submissions are spam.

Today I got a really mysterious submission: something complaining about Hungary and Slovakia importing the Russian Sputnik V vaccine. It was written in (i'm guessing) machine-translated English. Who was the intended audience, I wonder.

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