Ahead of the curve

Someone shared the viral "superman" bike descending video with me, which made me go look for an example of the one-armed supertuck I was fond of back when I was racing in the 1980s. I couldn't find one, nor much evidence of supertucks' existence then, though I did eventually find a text description of someone doing something like it during the Race Across America at about that time.

Then I went and read my feed and, speaking of the 1980s, discovered that I had also anticipated yesterday's XKCD by about 35 years.

In neither case was this a particularly good idea.

Green Beans Anacardine

Blanch 12 oz trimmed green beans for 2 minutes in salted water, then quench in an ice bath.

Slice 2 tbsp cashews lengthwise and toast in a cast iron skillet. Remove and set aside.

Saute 1 thinly sliced shallot for 2 minutes in a little bit of oil. I usually use avocado oil for this so that I don't have to worry about how long it takes the pan to get down below the smoke point of olive oil.

Add in the green beans and 1/2 tsp salt or a little more if you used unsalted cashews. Saute another 2-4 minutes until the green beans are tender.

Remove from heat, add a clove or two of pressed garlic and 1/2 tbsp lemon juice, toss, and transfer to a serving dish.

Finish with toasted cashews and 2 grams of powdered black lime (for me this is about 1/3 of one lime, or 1/2 tbsp, but it depends a lot on how fine your black lime powder is).