Posts, page 5 of 21
I’m doing some print CSS stuff for Piccalilli invoices. It’s not something I do very often!
Luckily, Rachel Andrew has written this excellent guide over on Smashing Mag: https://www.smashingmagazine.com/2015/01/designing-for-print-with-css/
After a ridiculously stressful few weeks, I’m finally slowing down a bit today.
We’ve been in self isolation (which isn’t that different to lockdown) for 13 days because both our kids have had coronavirus symptoms. We’re not convinced it was coronavirus, but at this time, even a standard edition kid fever hits differently.
Being a parent is hard work right now and I’ve certainly not experienced this level of anxiety for a lot of years.
I’ve also been deep in one of the largest client projects I’ve ever done. The peak of which happened while we were in this panic state about our children’s health. That’s been a real test, but it’s also given me a buffer which I’m incredibly privileged to have. I’ve got so much empathy for my fellow freelancer chums going through this time right now.
It’s all looking up though. I launched the pre-orders of my new Eleventy course yesterday which have been flying off the shelves. The support from folks has legit made me do a little cry over the last 24 hours. Y’all are amazing and you’re helping me to dedicate more resources to the end-product.
So, back to today: I’m just gonna muck around building some bits for Piccalilli and generally chilling out. It feels good starting my day at 10:43am BST. I’m back to normality a little bit.
🎧 Listening to my favourite hip hop album of all time today.
It’s a masterpiece.
I keep hearing “when this blows over, we can go back to normal”.
We should never go back to normal. “Normal” has failed us miserably.
Everything—especially capitalist ideology—needs to change.
Pro tip: American Pancakes don’t require many ingredients and are easy to make.
Perfect quarantine cooking.
All you need:
135g/4¾oz plain flour 1 tsp baking powder ½ tsp salt 2 tbsp caster sugar (normal is fine) 130ml/4½fl oz milk 1 large egg
Mix the dry ingredients (sift if you have a sieve).
Beat the egg and add the milk separately. Then add the dry ingredients.
Let it rest. I leave it for about 10-15 mins but the more it rests, the more it’ll bubble up.
The batter should be thick!
Get a ladle (or just pour a small circle) of batter in the pan.
When it bubbles at the top, flip it until it’s nice and golden brown in both sides.
You’re done. Get some, butter, berries and maple syrup on those mofos.
I’ve finally managed to produce some proper complex client work today.
I’ve found the last few weeks really tough and have been dragging myself through them in a haze, so this is a welcome change.
I’m still not up to scratch, but that’ll be the case for a long time now, I imagine. This pandemic is really testing the ol’ thinker.
🔗 The Body Coach, AKA Joe Wicks has started doing a PE Lessons for kids (or anyone) at 9AM, GMT, Monday to Friday.
This is such a good initiative from them and my kids loved it.
You should definitely subscribe.
🎧 This is not a drill: Four Tet has a new album!
“Teenage Birdsong” is a masterpiece.
📷 The little one and I went and did a bit of social distancing earlier.
We’re so lucky to live in the middle of nowhere and have places like this on our doorstep.
This coronavirus news cycle is brutal. It’s so fast paced.
We’re used to it in the U.K. with the Brexit situation, so I really feel for y’all who are not here.
I’m constantly anxious at the moment, not for myself, but for those who are gonna suffer the most.