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+title: Books Read in 2023
+date: January 31, 2024
+---
+<p>
+Figured I should write this before January is over, so that I can claim I
+published it just after the year turned over.
+</p>
+
+<p>
+Well, turns out, reading-wise, 2023 was the year of Plato. As mentioned back in
+<a href="<%= path_to 'blog_books-read-in-2021' %>">the 2021 list</a>, I've set
+out on reading through his works. At this point I'm about half-way through. I
+didn't know what I was getting myself into when I first opened up the
+collection, but I have to say I'm really enjoying myself.  Not only are Plato's
+words worthy of pondering and contrasting with modern thought, they're also
+entertaining. Ideas that shaped over two millenia of philosophy are interspersed
+with wit, humor, sometimes even sharp sarcasm.
+</p>
+
+<p>
+Anyways, here's the list of dialogues I got through last year:
+</p>
+
+<p>
+<ol>
+  <li> Parmenides </li>
+  <li> The Sophist </li>
+  <li> The Statesman </li>
+  <li> Philebus </li>
+  <li> Symposium </li>
+  <li> Phaedrus </li>
+  <li> Alcibiades </li>
+  <li> Second Alcibiades </li>
+  <li> Hipparchus </li>
+  <li> Rival Lovers </li>
+  <li> Theages </li>
+  <li> Charmides </li>
+  <li> Lysis </li>
+  <li> Protagoras </li>
+  <li> Gorgias </li>
+</ol>
+</p>
diff --git a/src/blog/why-didnt-anyone-tell-me-about-baguettes.html b/src/blog/why-didnt-anyone-tell-me-about-baguettes.html
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+title: Why didn't anyone tell me how easy it is to make baguettes?
+date: August 4, 2025 20:54
+---
+<p>
+Seriously. I've never done much baking and always had the impression that
+bread-making is an arcane art, and a time consuming one to learn.
+</p>
+
+<p>
+Well, yesterday night, while doing some late-night internet browsing, I happened
+upon <a href='https://stephango.com/baguette'>this post</a> by a random tech bro
+(Steph Ango, CEO of Obsidian). The title intrigued me, the photo convinced me,
+and literally 5 minutes later I was mixing the four ingredients in my kitchen.
+</p>
+
+<p>
+In the morning, I followed the rest of the instructions, and now I am a proud
+owner of two crunchy baguettes. Well, one-and-a-half now, and soon to be zero.
+</p>
+
+<p>
+They weren't perfect, mind you. They burnt a bit on the bottom, so I'll have to
+play around with the baking parameters. But despite that they're tasty, crunchy
+on the outside, soft and full of air pockets on the inside. I'm confident that
+with a few tweaks I'll be able to make ones as good as any store-bought baguette
+of this type.
+</p>