CARROT Weatheris predicting some cool temps for the week ahead. I’m ready for it! It’s been kinda hot lately. I have learned that 50 degrees Fahrenheit is just fine for top-down driving.
Today’s installment of Sunday Serial features 33% software, and 66% epicure. Enjoy!
Traverse Outliner
Traverse Outliner for macOS
Mac nerds love two things: RSS readers and outliners. (Not exclusively. Just extensively.) I spent well over a year using Windows 11, and a lot of that time searching for native RSS readers and outliners for the OS.
The Mac is an embarrassment of riches in these two categories.
Outliners are classically a top-to-bottom affair, with parents and children that you can focus on or hoist to narrow your view. Traverse takes a different approach, offering one view (of several) that shows parents to children left to right, or horizontally. Think of Column view in macOS. This is a great use of space on widescreen displays, which is pretty much all of them these days.
Traverse uses OPML files. You can export to Markdown as a list or file, CSV, or even stream to Marked. It supports links to nodes within an outline, but Hookmark works in the app, too.
Sarti Spritz
Rhonda and I love an Aperol Spritz any time of year, a fact about which I’ve spilled a fair amount of digital ink. There’s a great riff on the classic that swaps out the Aperol for Sarti. Sarti is a bit more fruity and less herbal than Aperol, but the blood orange flavor is great and keeps the drink from being too sweet. Looking forward to having these in the summer.
Sarti Spritz
This particular mix is made with Autumn Lake’s excellent (if price) BoujeePet Nat, a sparkling wine that’s perfectly dry and loosely effervescent.
Coco Larkin’s Soft-Boiled Eggs
Eggs, pre-mushing
Rhonda turned me on to Coco Larkin’s quick and easy recipe for soft-boiled eggs. You mash them up in a cup or bowl with a nub of butter. Enjoy with toast if you like, but I can see myself having these at the office san carbs.
I’ve been perennially curious about HoudahSpot, despite how good I’ve found Spotlight to be over the years. The Siri+Spotlight combo has rankled me since it came out; so much of Liquid Glass has made interface elements bigger than I’d like, and Spotlight is no exception. Looking forward to writing up a more fulsome review, but for now, I’ve enjoyed creating some saved searches in HoudahSpot.
Rhonda and I drove up to New Brunswick yesterday to visit Aaron. The plan was to stop at Stokelan Estates Winery on the ride up, then Dinner with Aaron,, after which we’d retire to a nearby Marriot. Sunday would be some shopping with Aaron before heading back home. I am taking a vacation day tomorrow to take the Sunday Scaries out of robbing some joy from the occasion.
Our attempt at sharing a bottle and a flatbread at Stokelan was foiled by other people with the same idea. We stopped there, but they had no seats. We tried nearby Iron Plow/Tramonti, but they were closed for a private event. We figured we’d just high-tail it to New Brunswick, scoop up Aaron, and check in at the hotel.
We had stopped at Bagliani’s for salami and Gran Padano cheese, so we thought that we could grab a bottle of wine to take back to the hotel with us. We drove straight past Aaron’s house to a corner liquor store called Peters. The joint was full of students, and lots of them coming and going. Aaron was calling me on the phone while I was shopping; he saw us roll by in search of Peters.
Casa Ragazzi
Casa Ragazzi is a trendy Italian restaurant in downtown New Brunswick. I was excited to try it after I saw the menu, which appeared to offer the formal Italian dinner sequence: apps, followed by a small pasta course, and then a secondo, or meat course. We ordered this way and the waiter was surprised. That set off alarm bells; the arrival of both courses at once confirmed our suspicions. Our cocktails were great, though, and the food, while arriving at too-quick-of-a-pace, was delicious. Aaron and I split a T-bone florentine, and I finally had a chance to try guanciale.
Ruby Ke Kitchen Se
This week on Designed in California, Jason Snell interviewed Ron Johnson, the guy who created Apple’s retail stores. Johnson recently released a book about his career, including his long tenure at Apple. One thing that struck me is how Johnson talked about brick and mortar retail: he loves it. He talks about the opportunity to see things, to interact with aspirational purchases. He even posits a kind of communal effect of mall-shopping.
I don’t know about all of that, but as a kid of the 80s, I’ll always have fond mall memories. Sprinting between the anchor stores and stopping by KB to check out action figures, later shopping for acid-wash jeans, and countless slices of pizza. In that spirit, we often find outselves at the Menlo Park Mall when we visit Aaron.
It’s a nice mall, much nicer than our local malls, and they have an Apple Store. So we popped in to check out the 18 Pro, from the new colors (that burgundy is really dark!) to the aperture controls on the camera.
Between all of the walking and the 30-minute Peloton ride this morning, I was starving. We all agree to Indian for a late lunch/early dinner, and Yelp helpfully pointed us to Ruby Ke Kitchen Se, a quaint spot in nearby Edison. We had no recommendation save for Yelp’s, so we dodged the rain and ran inside.
Ruby Se Ktichen Se proved to be a revelation. We ordered a couple of chaat appetizers, including an Indochinese version of fried paneer. The sauce invoked both Thai and Chinese likenesses, and we were all well impressed.
The gentleman who served us (I’m guessing he’s the owner) shared a number of enlightening details. He talked about the Chinese cultural influences in the cuisine due to Chinese immigrants in India. Similarly, when we remarked about the difference in color between Aaron’s goat Korma and Rhonda’s chicken korma–Aaron’s was a darker, richer color, while Rhonda’s had more of a red, tomatoey aspect–he offered that making the same sauce and just swapping out the protein isn’t true to the cuisine, and hence the differences.
I wrote a while back about how I use Tally to track my calories when I’m not ready to enter them into FoodNoms (for example, out at our beloved Bellview Winery). Weighing your food and tracking it with an application like FoodNoms can be a cumbersome process, but one which will help you lose weight if you stick with it. It’s also a great way to learn about how much you’re eating, as we’re all prone to magical thinking about food and drink. And at the very least, tracking carefully in controlled situations helps you estimate portions when you’re out and about.
We once had one of the owners/waitresses at a local restaurant tell us how one guy comes in with a micro scale and weighs his sushi. She was befuddled by this behavior, but I could totally understand it. How many grams in a slice of salmon sashimi? It’s hard to know without a frame of reference.
Anyway, I started using Tally to track my calories when I’m out, and while it’s not as accurate as weighing my food, it’s better than completely guessing. I have a Tally set called “Food Log“ and I refill it with the kinds of food I’m likely to eat and drink when I’m out. It’s not comprehensive, but it’s a good alternative to trying to log every bite of asiago and sip of wine in FoodNoms.
Most of my Tallies represent portions of favorite foods and drink in grams; in some cases, the entries increment by 1 gram, while others are in higher increments (wine, for example, in 100-gram increments).
Tally has great Shortcuts support, as does Drafts.
Normally, I have to manually reset my Food Log Tally set to zero when I need to use it; the entries from my last usage are still there. I learned that Tally has a reset Shortcut.
I realized at one point that I could export my Tallies to Drafts, which I realized was a good idea: rather than nuke a set I forgot to log, I could export the set and save it in Drafts for later logging to FoodNoms.
I got to thinking: can I automate the process of exporting my Tallies to Drafts? I peeked at Shortcuts and realized that yes, I could.
It’s a pretty simple workflow:
– get the contents of the Tally set “Food Log”
– create a draft in Drafts from the Tally set
– append the current date to the draft
– reset the Food Log Tally set
That was pretty easy to do, and then I thought, can I automate it so that every night, right before midnight, the Shortcut would run? Once again, the answer was yes.
I created a new Shortcut, called Run Reset Tally Set Nightly, which, at 11:59 9pm, fires the Tally to Drafts Shortcut.
The only thing left to do is to figure out how I can export the Tally set data to FoodNoms.
I don’t use Shortcuts much, but when it works, it’s great.
Shortcut to Log Tally Set Data to Drafts
I have the list archived in Drafts each night, and it looks just like it does in Tally.
It’s been a quiet weekend here in rural East Vineland. I was in a fine mood all day Friday, buzzing with weekend anticipation. Next Saturday we’re going up to New Brunswick for a quick overnight visit with Aaron. We’re going to dine out at Casa Ragazzi before he heads out for social activities. I’m looking forward to taking some pictures and having a nice dinner with him. It’s a three-day weekend for us next weekend, so that will make Sunday a nice treat, too. We can push off the scaries for a day and enjoy the weekend.
Wandering Rose Grill and Café
Turkish Beef Stew
We recently found that a former Chinese restaurant in town, which was briefly a Jersey-style diner, is now a Turkish restaurant. This got my antennae up right away: we’ve never had a Turkish restaurant in town, and I’ve never had Turkish food. Upon our first investigation, I was pleased to see entirely unfamiliar dishes on the menu, as opposed to a dinner-adjacent menu with a few Turkish dishes. (There are plenty of American-style items, too.)
Mezze Table
We’ve been a handful of times, and the food has always been good. We’ve tried the Mezze table appetizer a bunch of times, which is a collection of small dishes to share, including hummus and baba ghanoush. Joe has tried the pide a few times, while Rhonda is serially drawn to the Köfte. I’ve wandered around the menu, and Friday night I tried a special, which was a kind of beef stew over a creamy version of their baba ghanoush.
Needless to say, we take a couple of bottles of Bellview wine with us on our visits to the Wandering Rose.
Coco Larkin Cooks
Chicken Thighs Au Poivre
Rhonda discovered Coco Larkin Cooks on social media, and she was inspired to try a few of her recipes. Many of her recipes skew French, so there’s some heavy cream and butter involved. Rhonda has made her chicken thighs au poivre for dinner a few times, and it’s been a hit (and an unexpected one at that; I wouldn’t have thought that chicken thighs au poivre would be a thing).
My TikTok and Instagram feeds are full of comedians and guys doing dumb shit, but Coco Larkin Cooks is a welcome addition to the mix.
Bellview Winery’ Gruner Veltliner
Bellview Winery’s Gruner Veltliner
Speaking of wine and Bellview, since they don’t have any dry whites on tap, I’ve been picking up a couple of their reds on tap. Last week, I got a small growler of their Chambourcin, which is a dry, more acidic red. They blend it in all kinds of things, but they have it straight up on tap right now (I think it’s almost gone). Their Cabernet Franc recently replaced their excellent Saperavi on tap, the latter of which is being bottled. After comparing the Chambourcin to the Cab Franc, I can definitively say that I prefer the Cab Franc.
Anyway, a lack of on-tap dry white options has been trying bottles that I haven’t tried in a long time. I’ve been enjoying their Mixtape blend for a while, and that one holds up over repeated tastings. I eyeballed the bottle yesterday while we were having some salami and cheese with some wine on prem at the winery, and realized it’s about 50% Gruner. A couple of recent bottles of the Gruner proper have cemented it as a favorite, which explains why I like the Mixtape blend so much.
Bellview Winery’s Traminette
Their Traminette is also featured in the Mixtape blend, and so I tried that a few weeks ago. Alas, it’s “off-dry” or “semi-sweet,” and hence not a go-to for my tastes. Their Pinto Grigio is excellent, I’ve learned over repeated tastings, and a tasty companion for dinners out.
Finding new and exciting applications and hardware is fun. But sometimes, you just have to update some infrastructure.
SoundSource from Rogue Amoeba
SoundSource 7
SoundSource from Rogue Amoeba has been invaluable for me, especially during the pandemic, when I spent a lot of time on Google Meet calls. It allows you to select the sound outputs for different applications, rather than the system-wide setting. It sits in the menu bar, allowing for quick and easy changes to your Mac’s sound output. Version 5 wasn’t updated for macOS Golden Gate, so I updated to version 6 this weekend.
Dell S2725QC 4k Display
Dell Dell – S2725QC 27″ IPS LED 4K UHD 120Hz 8ms FreeSync Premium Monitor with HDR (HDMI, DisplayPort, USB) – Ash White
I’m going to write up something more fulsome about this display, but this has replaced the Samsung 27” G7 curved display that I’ve been using at the office. The Samsung runs at 2560 × 1440, which isn’t a resolution macOS treats kindly, and the 109 PPI makes macOS look a bit fuzzy and blown up.
The Dell S2725QC display is a 4k display, which runs at 3840 × 2160 and offers 163 PPI. It looks super sharp when plugged into my MacBook Air M4. The oldish M1 iMac on my desk at work still boasts a tighter display, but only at 24”.
I’ve been so happy with my Samsung 32” 4k display at home that I had a hard time imagining that a 27” display would be a good fit for me. At home, my Samsung U32J59x runs at 3840 × 2160, but the 138 PPI makes the OS chrome look a bit more blown up compared to the Dell. I’ve always looked at the 32” Samsung at home as a treat after a day at the office staring at the 27”, but the Dell is putting the Samsung to shame.
Mellel
Mellel v6
I have tried, where I can, to avoid using Microsoft Word. That’s partly because it’s been a crappy Mac app in the past. I don’t think that’s the case now, but I also don’t really care for it that much (Excel is a different story). I used Nisus Writer Pro for years, back when I was writing psychological reports for a living. I liked it a lot, and it felt like a Mac app. It seems dead, though, which is a shame.
In the meantime, Mellel has been offering a Nisus Writer to Mellel crossgrade. I tried Mellel back in the Intel Mac days, and while I liked it plenty, I settled on Nisus Writer Pro. I’m glad to see that Mellel is still in business, and taking advantage of the gap in the market by offering this crossgrade.
It opens the rtfd files that I’ve created over the years in Nisus Writer Pro, and seems capable of handling Word files, depending upon the complexity of the formatting in the file.
I just got back inside after washing the cars. I learned a trick from Aaron to avoid swirl marks on the paint when he washed his Mini Cooper after trialing the foam cannon this past summer: I noticed he was drying the surface after hand washing in a straight up and down motion, rather than in a circular motion. I’ve tried it a few times since, and I can’t argue with the results. I hand wash that way now, too.
It’s a very satisfying thing, to learn something from your kids.
Snouts and Stouts Brewing in Hammonton, NJ
Beers at Snouts and Stouts
We had a family dinner at the excellent Rocco’s in Hammonton last night to celebrate Rhonda’s birthday, which is tomorrow. We left home early so that we could stop at Bagliani’s for some of their salami and cheese, as well as a few other things. We had some time to kill before our 6pm reservation, so we drove over to Snouts and Stouts Brewingto have a a beer. Rhonda had an Newfie IPA, which is a hazy brew made with Citra, Mosaic, and Nelson hops. I’m not familiar with Nelson hops, but we’re both big fans of Citra. Glasstown Brewery in Millville makes a unique brew called Mosaic Man, which is hopped exclusively using Mosaic hops and has endeared me to Mosaic. I had a hard time choosing which beer to try, as they had a kolsch, a German pilsner, and an Oktoberfest on tap. I ended up trying a Marzen, which had a great malt-to-hops balance. We can’t wait to go back.
Bagliani’s SalamiHalibut Special at Rocco’s
Mochi Type
Mochi Type
When I was in high school many years ago, the recommended sequence of courses for college-bound students was to take four years of a foreign language–in my case, French. Owing to the small size of my high school, taking four years of French was incompatible with taking a typing elective.
My mom, thoughtful person that she is, signed me up for eight weeks of typing lessons with a teacher from our local public high school after school. I drove to her house during the fall of my senior year, where she taught me the QWERTY keyboard layout and how to type on an electric typewriter. Due to this experience, I am able to touch type at a reasonable speed.
Learning how to type has come in decidedly more useful than French in the intervening years.
I found Mochi Type on the latest Bundlehunt sale, and it’s a gorgeous typing tutor. There are a plethora of color schemes, including the default Dracula-based theme. Mochi will teach you the basics, if you don’t know them already, but if you do, you can jump right in and practice. Error rate and words per minute are calculated after each one-minute practice session, and it shows your progress over time.
Colori
Colori
I’m not a designer, but I do like to view color palettes for setting up styles in applications like Ulysses and OmniOutliner. Colori offers 800 five-color palettes to inspire your design. It’s a satisfying digital version of the paint chips you’d find at a hardware store.
I reluctantly traded in my 2013 Mustang GT for a 2025 Mazda MX-5 Miata Club. I haven’t regretted it yet, although I do miss the Mustang’s throaty roar. One inducement: Siri AI calculates that I’m saving about $100 a month on gas. All that and having a top-down blast.
Having exhausted my supply of the Chicago-design Field Notes, I ordered a new set of Field Notes from the Portland series. These look great. I got some super-gooey gel pens with 1.0mm tips just for fun.
It’s a hot mid-September weekend here in the Garden State. We notionally equate September as heralding the start of the fall, with the season’s attendant chilly nights, crisp days, and changing foliage. But September to me has always been a hot month. I went to a small Catholic school as a child, and back then, in the 80s, there was no air conditioning, and the boys’ uniforms mandated navy blue pants, which were thick and most unwelcome in hot weather. My high school experience was only marginally better: gray pants, but pants nonetheless, and no air conditioning. And like most schools, both were surrounded by parking lots and no shade.
So yeah: I’m a Gen Xer slowly gaining an appreciation for our generational toughness. Maybe it’s due to thermal conditioning.
Whatever Sundays are for, they are always a day to prep for the week ahead. For me, that means pre-packing my lunches and breakfasts, ironing shirts, and other quotidian tasks.
Staying Sharp
Rhonda’s Garden Tomatoes
One not-so-quotidian task includes occasionally sharpening our kitchen knives. We have two German steel knives that we’ve had for over two decades: a Henckels chef’s knife, a Santoku knife, and a paring knife.
German steel knives are (in)famous for their soft steel, which means they are easy to sharpen, but also easily dulled. I’ve sharpened them using a few different methods over the years: an electric sharpener with two stages, a Lansky set of hones, and an oil stone I purchased at a local hardware store.
The electric sharpener does a nice job on the chef’s knife and my cheap cleaver, but not so much on the Santoku and paring knives. Unfortunately, the electric sharpener is wearing away the chef’s knife’s blade, but not the bolster, so I’m slowly creating a knife that’s not useful across its entire length.
I’ve watched a bunch of videos about sharpening knives using whetstones, and I’ve planned, for a long time, to eventually get a set of Japanese water stones and learn how to use them.
Curiosity got the better of me once again, and I found myself this weekend trying out the old oil stone I got at Ace Hardware years ago. I’ve rehabbed some beat up old pocket knives with it, much to my delight, but I haven’t used it on the kitchen set in a very long time.
I made a cheap 25-degree spacer out of an index card to check the angle of the knife on the stone, and got to work. I tested the results on one of Rhonda’s amazing garden tomatoes, and the results were great.
Hold My Notes
Hold My Notes
The software universe is rife with notes apps, and the Apple ecosystem boasts some fine choices for all tastes. I’m currently an Apple Notes user, largely because I love taking handwritten notes, and Notes’ Smart Script blows me away. If Apple made Smart Script available in, say, Notability, I’d probably migrate over to it, but I’m generally happy with Notes (more on that later in a different post that I’ve been working on).
There is a place, however, for other Notes on the Mac. I’ve enjoyed Tot, for example, with its very opinionated focus on a specific number of notes. I’ve used other menu bar-centric apps in the past to keep Mac-specific info at my fingertips, such as MailMate’s search modifiers; one great example is FiveNotes.
Apps like Bartender highlight the complication that comes with adding items to your Mac’s Menu Bar: too many icons in the menu bar likely results in not seeing anything there at all, or expending some cycles trying to figure out what you’re looking for up there. And keyboard commands? Useful for sure, but contrary to the visual advantages of having a graphical user interface.
Consider Apple’s longstanding Stickies app: it’s a Mac app. It’s only a Mac app. It hasn’t changed much over the years. It’s a full GUI affair, with rich text support. It migrated from the Mac’s Classic OS to OS X/macOS, and continues to come pre-installed on every Mac to this day. I still use it.
Outside of the Menu Bar, the edges of the Mac’s screen are a common place to add UI elements. Yojimbo, a great digital junk drawer, has long allowed users to drag all kinds of content to a shelf on the edges of the screen. And Yoink, one of my must-have infrastructural apps, lives on the left side of my screen.
Hold My Notes is a new app that takes advantage of the Mac’s edge-of-the-screen UI. In a landscape of plain-text notes apps, it’s a full-on GUI affair, with fetching tabs and pop-out card views. You can turn note contents into checklists, and change the background color of the note. You can pin a note to the screen to keep it in view, and archive notes that you don’t need to see. And the hover animation is absolutely delightful.
Despite the app’s visual richness, though, it doesn’t support rich text: dragging links to a note produces a plain-text link, which I don’t like at all. It is, in a sense, a Markdown note editor with a thoughtful GUI. To my mind, pulling a URL out of Safari and dropping it into Hold My Notes should behave the same way as Stickies: create a rich text note link, not a plain-text one. I want to drag a link or a screenshot to a note and have it appear just as it does in the system.
Hold My Notes supports iCloud syncing, and license costs less than a sawbuck for up to three Macs.
Unread RSS v5
Unread Version 5
Unread is one of my favorite RSS readers; it’s unique (to me) in that it’s fabulous on the iPhone and Mac, but not so great on my 13” iPad. On the Mac, it supports amazing themes and FeedBin, while on the iPhone, it presents your feeds in a most device-forward (and thoughtful) way. It is singular in its design on the iPhone.
Unread’s version 5 isn’t a redesign, but features welcome and meaningful improvements.
We’re no strangers to prolific, year-round grilling since forever. A succession of Weber kettle grills–I’d say two over the last 30 years–have served us through sweltering summers and cold dark winters. This weekend is no exception.
Last night, we had my parents over to celebrate Labor Day, for which I cooked a picanha roast, a Brazilian steakhouse cut of beef. I cooked it in a sous vide tank for about four hours at 129°F before searing it on the grill. Picanha is a roast cut from the top sirloin, with a layer of fat on top. So in the tank and on the grill, it bastes itself sorta-kinda.
Picanha
I had some apple wood from the last time we smoked ribs, and I decided to throw some on the fire yesterday. I can’t say that I noticed a difference (apple wood being a mild smoke), but I’m using the same technique, such as it is, with tonight’s dinner.
Applewood on the grill
Today we’re having a growing grill staple recipe featuring chicken thighs. These always come out great and require such little attention. The local corn is still in season, and we have a complement of long hot peppers from the garden. Oh, and some heirloom tomatoes from the garden as well.
Grilled Thighs PlatedThighs on the Grill
I made this habanero relish today: chopped habaneros, a sprinkle of kosher salt, and a dash of apple cider vinegar.
Habanero RelishHabanero from the Garden
My cheeky title portmanteaus two similar, but distinct, methods of outdoor cooking. The roast was a straight-up grill: high heat and a short cook time. The chicken thighs were cooked low and slow over a couple of hours over indirect heat, and benefit a great deal from the smoke flavor. This brings my inner pedant great joy.
I managed to replace the faucet in the upstairs kitchen; it was leaking a bit at the handle, and my previous attempt to remove the handle only made the leak worse. I put the repair off long enough to replace my basin wrench, which had gone missing.
Sink Anew!
I got the wrench and summoned the gumption to replace the faucet yesterday after coffee. I did not, in turns out, need the basin wrench; the design of the faucet is such that it includes the hot and cold water lines in the unit. It’s the second faucet I’ve replaced that came from the factory this way, but I forgot that it was a thing. So while removing the old faucet was a bit of a pain, once removed, the new installation was a breeze.
It’s a feeling of accomplishment to get something like that done. I always worry a bit with plumbing stuff that a supply pipe will break when I’m working on a faucet or another fixture, but happily, this was a quick and easy job. Special thanks to vice grip pliers and a can of Liquid Wrench for making it happen.
Bellview Winery’s New Red Wine: Saperavi
Bellview Winery’s Saperavi
I stopped by Bellview Winery in Landisville, NJ, on Friday to pick up a couple of bottles of wine, and they had their new Saperavi on tap, which often precedes bottling at the winery, but is sometimes their way to test a new wine before going whole hog.
It’s a dark and luscious red, with notes of blackberry and black pepper. There’s a ton of berry up front before the tannins weight in. It’s a tart wine for sure.
I have a Picanha in the sous vide tank that’s going to pair nicely with this wine.
A new dry red grape coming soon to Bellview Winery. This red has notes of blackberry and black pepper. Fans of Syrah or Malbec should stop in and give this wine a taste.
Cotypist Sync
Cotypist iCloud Sync
Cotypist version 2026.4 adds a feature that I was hoping for: iCloud Sync across your Macs. I have an M1 Studio at home, and a MacBook Air for work, and I use both enough that a shared base of autocomplete behavior would be very much appreciated in Cotypist.
One of the privacy-forward virtues Cotypist has always extolled is its on-device storage model: all of the processing happens on your Mac. In addition to not switching context to a chatbot, you use the app you need while Cotypist scaffolds your writing.
And now, we have encrypted sync across devices via iCloud.
Newsairy RSS Readers for iOS + iPadOS
NewsAiry
Developer Enrico Bonaldo recently released his take on an RSS reader for iOS. Having too many RSS readers to choose from is a good problem to have; I serially switch between Unread, Reeder Classic, NetNewsWire, Current, and Fiery Feeds; I love each of them for the unique features that define their character.
Newsairy has a crisp look and feel. There are a number of settings to tweak to customize your reading experience. And Newsairy supports Feedbin, among other aggregators.
Bloody hell: The SummerFest software site is go! Cotypist and Hookmark are easy endorsements for just about anyone, and Scrivener is a must-have for writers. I’ve got my eye on Mellel: the unresolved grief over Nisus Writer’s demise, and a lingering reluctance to even open Microsoft Word, has found me kicking Mellel’s tires once again.
Imagine my surprise and delight when I found that seven (seven!) episodes of Designed in California, the podcast on Relay FM from Jason Snell and Myke Hurley, dropped today… but most notably, that the arc of this segment highlights the evolution of macOS from System 7 to OS X. This was probably peak Apple for me, at least at the latter end of the throughline. I’d been using a Mac since System 7, when I came home from my senior trip to find a Mac Color Classic waiting for me to take to college. I wrote my salutatorian speech on it (with Wordprefect, no less), and played a lot of Prince of Persia. I went from a person who didn’t care about computers to a nerd overnight. It’s great to listen to Jason and John Siracusa recount the details, while Myke asks questions and adds commentary. Glad I backed this Kickstarter.
