https://michal.sapka.pl/weblog/2026/rte-return-to-emacs/index.html
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@mms I did just the opposite recently and I wrote about it in my gopherhole, but, truth be told, I've never dived into elisp so my experience is different.
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@mms I did just the opposite recently and I wrote about it in my gopherhole, but, truth be told, I've never dived into elisp so my experience is different.
@lfa I'm very weak at lisping, but emacs without *any* lisp is IMO just a slower vim
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@lfa I'm very weak at lisping, but emacs without *any* lisp is IMO just a slower vim
@mms I learned just the basics for very tiny adjustments and settings. I think you're right. The day I'll tackle a LISP family language I'll give it another shot.
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undefined stefano@mastodon.bsd.cafe shared this topic on
Gli ultimi otto messaggi ricevuti dalla Federazione
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@Edent you know. London innit.
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Milan protests decry ‘creeping fascism’ of ICE role at Winter Olympics
> Demonstrators in Milan protest United State's ICE unit role at Milano-Cortina 2026 Winter Olympics.
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@NIGHTEN magnificent :D
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@sixohsix I am tempted to say “look at it, and you won't ever suffer from hunger, because suddenly a lot of other things will look edible in comparison, such as shoes”, but maybe that requires proper (Pratchett's) Dwarven bread rather than German.
I've put big pieces of bread in milk to make bread cake¹ and usually after a night in it they tend to be soft enough to break down, but if it's very big it may need some help?
¹ leftover bread soaked in milk overnight, add jam, maybe dried fruit, if it's too liquid something like oats or starch or bread crumbs, if it's too dry something liquid like fruit juice or syrup, mix everything, put into a mold, put it in the oven at 180°C until it feels cooked enough (20-30 minutes, usually)
