I don’t even care what this is about, I just want to chant “techno-jihad” over and over again. […]

I don’t even care what this is about, I just want to chant “techno-jihad” over and over again.

“Newsweek: Men In Gray.

On its face, the e-Japan initiative makes perfect sense, once you get past the basic contradiction of a top-down initiative designed to create a bottom-up revolution. Unlike previous misguided governmental techno-jihads this seems to embrace seemingly foolproof ideas…”


who is this lonely? who is this playful…

Serious Germans who have tried signing up for courses and formed clubs to try to discover the meaning of humor are now being offered laughter holidays. (via

When it comes to food, music, and more, which do you prefer: ubiquity or authenticity?

My dad taught me how to make jam. it’s easy– I’ve done it this way dozens of times and it always works great. Get a bunch of fruit, such as plums or peaches or cherries or strawberries or whatever. wash it and remove inedible bits. put in a large saucepan (preferably non-stick) and add an equal amount of sugar. yes, that’s a lot. if the fruit is very sweet, you could add less. turn the heat on as low as possible and ignore it for a couple hours, just swinging by every half hour or so to stir and see if it’s jam yet. it really works. The skins provide natural pectin, and it thickens as it cools so don’t worry if it seems a bit thin when the fruit is mushed. You don’t even really need special jars, unless you plan to keep your jam forever. I use cleaned left-over pasta and mustard jars. You will have to keep it in the fridge, though, if you don’t have the fancy jar.

Happy Fourth, Americans! Happy wednesday, all you .de and .es and .uk.’s!!!!