Just got back from a long trip and was greeted with an incredible gift from nostr:npub1jx702fwvkdtqkhd9p8n6ctgnycpl6whsx07a0h9s9h2hlgx6q60svk2c49
I’ve always been a sucker for dark chocolate, but this… this is on a whole other level. Pure cacao from Colombia, and honestly - I can taste the tree it came from. It’s unlike anything I’ve had before.
This chocolate gave me a whole new appreciation for what chocolate should be.
The respect, enthusiasm, and craftsmanship nostr:npub1jx702fwvkdtqkhd9p8n6ctgnycpl6whsx07a0h9s9h2hlgx6q60svk2c49 puts into it really shines through.
I can’t wait for more people to experience this and I’m even more excited to explore future Oshi goods made with this extraordinary chocolate.
If you don’t enjoy chocolate, I’m sorry for your loss.
(Note: the slight discoloration/bloom you see is totally normal. It happens when chocolate melts a bit and then resolidifies. Doesn’t affect taste or quality at all.) 
Good stuff! You can make some ceremonial cacao from that. 😋
Hand making graham crackers for tonights treat. Probably gonna have to utilize some nostr:nprofile1qqswp94gnm4epqsgjkndl4lnd8krzdj5u4mzuppdtxksdymkty63g7gpp4mhxue69uhkummn9ekx7mqpzpmhxue69uhkummnw3ezumrpdejqw3z3ce butter....
Noice
Sometimes losing is a powerful learning experience.
I have a large 30 year old Wüsthof chef's knife that I still use to open watermelons or large hard squash. It's seen it all, is tough and I'm still able to get if very sharp. Now, I very rarely ever use any of my European knives, though.
About 10+ years ago, I switched over to Japanese steel and I'm still kicking myself that I didn't do it sooner. I LOVE my Globals so much. I can't tell you how sharp they are! My go-to knife is my Global Nakiri and I don't leave home without it! I also use the Global Santoku and chef's knife but only when I've been lazy and haven't sharpened my Nakiri. Global is a fine brand, sharp Japanese steel and will last if you take care of it. If they're going to be abused, don't waste your money. It is not super high-end so they're not ridiculously expensive but they're not cheap either.
Knives are a very personal decision. Choose the one that you'll use and feels comfortable in your hand. Don't be fooled by gimmicks or wild claims of types of steel, etc. Go for the tried and true. I know plenty of chefs that don't love Global (they take a while to get used to). I've worked in many kitchens that use cheaper knives but use a sharpening service so they're always sharp and cheap to replace when idiot chefs use them to open cans. 🤦♂️ 
I'd love to see the Ashigaru full stack tutorial.
I'll only believe it when I see it.
this is a great idea.
How the OP's heart looks at them after getting their 7th booster 😂😭
Happy birthday nostr.
The arrogance is monumental. Emphasis on mental.
nostr:note19wlwzrssgqhuwxujjpln98hkxdz0kc2yteslg49addu945dak8gqed0h24
Coincidence? I think not.
Can anyone help look at some code?
nostr:note1czd4vtwhtn5lutqegr4t26ezlsws9adgg7ncnhtfcfdes9ywmrssdy0s6h
Inflation isn't an accident.
💪🔥
nostr:note1yp0tvpfsgdhnkdkyy4dvrvufgygz0kd3t3etavr6fdgr79zkcw7qa4vn3d
yes it is.
nostr:note1z0q6pf943ghp07tr8cu4ufjcpcr7j76u92l8s6p0enp4cccp0a6q9n6q44
nostr:note1jqngatzt9zrxxtnzfcj4nhfgkmwrj4yrd6y0clg88rhsh5t2x9sq73tux4nostr:note1xjkj8awqvavhe3d3xvm367xp4ar45u2gfwelxp3vaeg2mgzs2d9sgejp7r
How do we fix this?
