It gets better.

I remember things getting noticably easier every doubling starting at three weeks. So it was three weeks, then six, then three months, then six, then one year and two… And that was basically when I stopped needing to count.

At around 6 months, things got easier for us. We got better at everything, he got better at, well, being alive, I guess. And we as a routine that mostly worked. Still had a long journey in raising a baby, but it got easier.

I don’t know when the independence came around, but not before six months. You situation might be different. If you have family, lean on them. Get some sleep. Snuggle your wife.

Seriously, if you can, get someone to tag in once in a while. It’s a grind.

Uncle Iroh
I know he’s a genocidal war criminal, but he lost his son and traveled a long path of tea and paisho eventually cherishing and mentoring his nephew.

Uncle Ruckus
He’s a simple man, tryin’ to make his way in the world. Life’s dealt him a tough hand, but he played it the best he could. He worked hard, respected the values he was raised with, and tries to bring a bit of order to this chaotic world. He ma be rough around the edges and may not make words so good, but he believes in tough love and speaking his mind.

Man… I remember having fond memories of it. Plus, sort of a Christmas flick. So come winter break, I turn it on for my eight year old. I get to cooking dinner and about 45 minutes in, he’s shaking from it. He slept in our room for the first time in years that night. And the next night. And the next.

Literally just told his mom he’s still scared of gremlins. This will be one of the parenting regrets.

Yep. He tipped on top of the delivery charge and taxes. I it was 20% tip button that doesn’t isolate food.

Is it possible for your partner to get a job with health insurance while you get your business up and running? If not, the ACA website, healthcare.gov, is your best option. When filing, you won’t declare your income from when you had a job. Try to make your best guess. If needed, claim it to be $0 and then plan on paying it back when you file your taxes using the 1095-A.

If you don’t have an accountant, get one. Talk to them before leaving your job. They know the ins and outs of these things. They should be one of your first trusted advisors. If you don’t know how to pick an accountant, read Small Business Cash Flow by Dennis O ’ Berry.

Thank you for writing that up! Much appreciated.

It’s tough because they are all very nuanced issues, every decision has trade offs, makes things better in one way worse than another.

This is one of the major truths of adulthood that keeps on coming up over and over again. The other is how do you know that some really knows what they say they know without investing time, money, and mental power into meeting them and knowing the basics of the subject all while being humble enough to know you don’t know shit about it.

I’d love to hear your top points of what actually needs to happen.

I don’t realize I’m being sarcastic until someone is offended. And then I tell them that I just figured out I was being sarcastic and they should have known before I knew. So now I preemptively put a /s at the end of every comment.

Edit: I forgot this /s

Gotta shout out the Jersey City White Mana, inventor of the slider. Possibly. That’s what they say at least. I don’t know.

That’s how I feel about helicopter!

Gargoyles with my eight year old.

Capital in the form of machines, buildings and tools is also important in the creation of value.

Most definitely. It’s been fueling the obsession.

That user name 😙🤌🏾
Been digging the possums as of late.

I remember coming across an early (either 12th or 13th century) pasta recipe. It was a simple fresh noodle in a delicately spiced broth, and, importantly, delicious.

What facinstes me is the status of fresh pasta in the American gastronomical context. It has achieved an ascendent status as demonstrated in this video. I’m sure many of the shapes are dried and I see this video as primarily entertainment and not necessarily an achievable thing for most home cooks. But it shapes an ideal for the viewing population.

I suspect that pasta will become one thing in America and another in Italy if it hasn’t already. I think looking at pizza in America, NYC in particular, vs pizza in Italy could provide an anthropological template.

Much ranting, I know. But hopefully interesting!

Okay. First, apologies. I see my intent wasn’t clear in my initial posting. I posted that under your response because I saw many responses that confused fresh pasta as being a direct replacement to dried pasta. Instead of replying to each instance of confusion, I figured I’d put a response under your initial reply. I should have been more clear when responding.

It’s surprising to hear that there’s not too many dishes that use fresh pasta. I always assumed there would be a fair amount of both dried and fresh. Thanks for the info.

I appreciate the link to the playlist. I really like Alex’s videos.

It’s hard for me to say what is most dishes. I’ve never been to Italy and haven’t studied pasta making deeply, so it’s hard to say. From my limited understanding you pair cream sauces with fresh egg pastas. And in my opinion, stuffed pastas are also enjoyable when fresh.

Fresh pasta and dried pasta are two different ingredients that serve different purposes. It’s impossible to get a fresh pasta al dente and unlikely that most home chefs have an extruder to get round shapes. The tougher texture allows it to stand up against hearty sauces.

Fresh pasta, however, has it’s own merits such a delicate texture that pairs well with delicate sauces. That delicate, silky texture isn’t achievable with dried pasta which would become mushy when trying.

Laoganma
So good! Ty their other sauces as well. I think there’s four or five available in the US.