Lots of gems in here. Tom Whitwell always has an interesting perspective of looking at things, much like Bret Victor.

Topics talked about included a relentless shunning of people taking office only to prove something, and maybe for taking advantage of all the trappings, and a prediction: Sooner or later, even the most insolent pundits will eventually pivot to not letting the short-fingered vulcanian become the next POTUS, in fear of not having prevented a tragedy. As always, voiced a great deal more eloquently by Paul in a classy manner.

Three pieces of music for today: A Slow Rumba Song, a spirited Flamenco Song, and lastly, a catchy melody, not as fiery: another Flamenco.

Relaxed strumming, Mediterranean atmosphere, calm and serene. Ideal for a lazy afternoon. Ottmar Liebert would look upon this with a smile.

• Parallelism in one line - useful for batch processing
• sitemap.xml - snippet for a sitemap
• Feeds in flask - Quick atom feed generation
• flask-admin custom list views - To clean up the admin views
• wysiwyg editor in webview - Maybe for future editing of local posts
• Python performance tips & Python speed - Make python faster, may be outdated info

And also How to use a multimeter

Indeed, of all the qualities missing from most tech journalism (skepticism, historical context, backbone…), a sense of humor might be the one it’s most lacking.
I mean, this is a space that makes billionaires out of kids who have barely graduated from puberty, all because they figured out a slightly better way for teenagers to send [pictures of] dicks to each other.
It takes an appreciation for absurdity to really grasp the dynamics of how wealth is created in the new digital economy.

David Holmes on Pando Daily (2015-04-06)

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
• 1 cup all-purpose flour
• 1 1/2 tablespoons olive oil
• 1 3/4 teaspoons salt
• 1 3/4 cups all-purpose flour, or more as needed
• 1 teaspoon olive oil, divided

Directions

1. Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.

2. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.

3. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.

4. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.

5. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.

6. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.

7. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.

8. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.

9. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.