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Generation Jones – The Party Was Over Before We Got There

So, I am single and I don’t really have too many restrictions on the women that I date. Today, I met a woman from Michigan, my home state, here in Thailand.

Before we could go on a date she sent me text messages with these questions:

  • How do you feel about the genocide in Gaza?
  • What is your stance on Donald Trump?
  • What do you think of the Jeffrey Epstein files?
  • Do you find it outrageous that 80,000 Palestinians have been killed?
  • What is your political affiliation?

Meanwhile, I went on several dates with a Thai woman and she only asked me what beer we should order at a restaurant and suggested places I should visit in the countryside.

When we went back to my hotel, she cleaned the room before she left.

I didn’t ask for this, but she did it anyway.

Yesterday, I woke up, and although I hadn’t seen her in a while, I found that I’d received a package from her that she mailed all the way to Phuket with Thai snacks inside.

She mailed that stuff to me just because she thought it might make me happy and without any expectation of anything in return.

She was right, it made me happy.

(Photo by author)

Baby Boomers Blame Us For A World THEY Ruined

There’s a photo from 1936 showing Hitler walking alongside young Helga Goebbels, and it’s become one of the most haunting images connected to him, not for what it shows in the moment, but for what we know happened to her less than a decade later.

Hitler reportedly had genuine fondness for the Goebbels children, and Helga in particular was said to be something of a favorite of his. But that closeness didn’t protect her from the horror that would ultimately be inflicted on her by her own parents in the war’s final days.

As the Nazi regime collapsed in the spring of 1945, Magda Goebbels became convinced that she and her children needed to die alongside the collapse of the ideology she’d devoted herself to. Despite offers made to help get the children to safety, she refused all of them.

Her plan was to sedate her children with morphine first, and once they were unconscious, administer cyanide by crushing capsules between their teeth. On April 30, 1945, just one day after Hitler’s own suicide, Magda carried this plan out with help from an SS doctor. A few hours after her children’s deaths, she and her husband Joseph Goebbels took their own lives as well.

What makes Helga’s death especially disturbing is that, according to later evidence, the morphine either didn’t fully sedate her or wore off too quickly. At some point, she apparently became aware of what was happening to her siblings and, understandably, resisted having the same thing done to her.

An autopsy conducted after Soviet forces took the bunker, along with photographic evidence, later revealed significant bruising on her body and a broken jaw, physical evidence consistent with a real struggle, suggesting she fought against being forced to swallow the cyanide in her final moments, rather than the peaceful death her mother had intended to carry out.

French Baguette (No Knead Method)

There is something really wonderful about baking you own bread.

For a bit less than a year I have gotten into the habit of baking Fresh Baguettes a few times a week. The secret? With this recipe, you are able to refrigerate the dough up to 10 days: The longer the dough stays in the fridge the more flavorful and airy baguette you will have. Bonus: This is a no knead method!

Enjoy & Bon Appétit!

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French Baguette (No Knead Method)

bakingwithnessa

Nothing compares to the Smell of freshly baked baguettes out of the oven! Bonus, this is the No Knead Method!

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Prep Time 5 minutes
Bake / Cook Time 25 minutes
Total Time 30 minutes
Course Bread
Cuisine French
Servings 4

Ingredients

FRENCH BAGUETTES (NO KNEAD METHOD) MAKES 4

  • 3 2/3 cups (500 g) all-purpose flour
  • 1 2/3 cups (375 g) Bottled Water (Lukewarm)
  • 1 Tbsp (10 g) instant yeast
  • 1 1/2 tsp (10 g) Sea Salt

Instructions

DOUGH PREPARATION

  • In your mixing bowlwhisk the flour and sea salt together. Make a well and add the water and instant yeast. Gently stir inwards going outwards with your spatula. The dough does not need to be smooth.

RISE

  • Loosely cover and let it rise at room temperature for 2 hours.
  • Cover with a cling film and refrigerate until use. The dough is good up to 15 days.

BAKE!

  • Preheat oven to 465F/240C with an empty metal tray on the lower rack.
  • Take your dough out of the refrigerator and with the bowl scraper, divide the dough into 4 directly onto your Silform®. Dust a bit of flour on top and with a sharp knife, score each baguette.
  • Place your French Baguettes on the middle rack of your oven and pour 1 cup of water in the empty metal rack to create steam. Bake at 465F/240C for 25 minutes or more (if you like your bread well done).
  • Once your Baguettes are out of the oven, let them cool down as is. Enjoy with French EVOO or jam. Bon Appétit!

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Nutrition

Calories: 420kcal | Carbohydrates: 88g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 876mg | Potassium: 132mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 32mg | Iron: 5mg
Keyword Baguette, Baguette Magique, best baguette recipe, best bread recipe, best french baguette recipe, bon cook, french baguette, French Bread, guy demarle, homemade bread, national french bread day, silpain, silpat

Costco, Walmart & Target Are Making BIG Changes… And It’s Not a Good Sign

In 2005, a 35 year old man named Robert Darmer decided to take a solo trip to a clothing optional resort located deep inside Death Valley. But unfortunately, Robert took a wrong turn and his Volkswagen camper van got stuck in a dry salt lake bed.

Representational image

With no way to call for help and no one in sight, Robert decided to wait near the van. For days no one came and his water supply began running low. Fortunately for Robert, a group of British hikers who were practicing search and rescue in the same area spotted him, pulled him to safety and drove him 80 miles to the nearest ranger station.

In most cases this should have been the end of story, but for Robert, it wasn’t. A few days after recovering, Robert decided he could fix his van and get it out himself.

So he took a lift from a couple who dropped him off what he believed was half a mile away from the resort where he originally intended to go. His plan was to cover the last stretch on foot and then get help from someone at the resort to retrieve his van.

However, Robert had miscalculated once again. He had actually been dropped off 15 miles away from the resort. With no signal in the area, Robert was stranded for a second time in a matter of days. This time no one was able to save him and his body was found a few days later.

The desert gave Robert a chance to live, but the second time it wasn’t so generous.

Easy Rustic Italian Crusty Bread Recipe for Beginners

Chloe Harrison
Rustic Italian Crusty Bread

There’s something incredibly comforting about baking bread at home, especially when that bread is Rustic Italian Crusty Bread. Imagine pulling a golden-brown loaf from the oven, its crust crackling as you slice into it, revealing a soft, steamy interior. It’s the kind of warm hug you didn’t know you needed. The aroma fills your kitchen, wrapping you in a scent that screams “I love carbs!”

This Rustic Italian Crusty Bread not only brings joy to your palate but also offers a delightful sense of accomplishment. Whether enjoyed slathered with butter or paired with a robust soup, this bread is perfect for any occasion, transforming mundane meals into something extraordinary. The anticipation of that first bite is enough to make your taste buds dance with excitement!

Why You’ll Love This Rustic Italian Crusty Bread

  • This incredible Rustic Italian Crusty Bread transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
  • Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
  • Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
  • Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.

Ingredients for Rustic Italian Crusty Bread

Here’s what you’ll need to make this delicious Rustic Italian Crusty Bread:

3.25 cups all-purpose flour – A versatile and essential ingredient, choose unbleached flour for the best flavor and texture.

1 tsp sea salt – Enhances the bread’s flavor, ensuring you get that delightful savory kick with every bite.

1.5 cups warm water – Important for activating yeast; make sure it’s warm, but not too hot, to keep the yeast alive.

2 tsp instant yeast – This magical ingredient helps your dough rise quickly and easily, giving you that fluffy interior.

How to Make Rustic Italian Crusty Bread

Follow these simple steps to prepare this delicious Rustic Italian Crusty Bread:

Step 1: Combine Dry Ingredients
In a large mixing bowl, add the all-purpose flour, sea salt, and instant yeast. Whisk it all together until it resembles a sandy beach, free of lumps and full of potential.

Step 2: Mix in the Water
Pour in the warm water and embrace your inner hand-mixer. Use a spatula or your trusty wooden spoon to blend until it forms a shaggy, sticky dough. Don’t worry about getting it too neat; rustic is part of the charm!

Step 3: Let It Rise
Cover the bowl with plastic wrap and a clean tea towel. Set your dough aside at room temperature for 2 to 3 hours. It should double in size, puffing up like a little doughy balloon, ready for its moment in the oven!

Step 4: Shape the Dough
Once the dough has risen, lightly flour your counter and carefully dump the dough onto it. Flour your hands to prevent sticking and gently fold the dough onto itself several times, forming a sloppy ball. It doesn’t need to be perfect; perfection isn’t rustic!

Step 5: Score the Dough
Using a sharp knife, make a few shallow cuts on top of the loaf. This is both practical and decorative; it allows the dough to expand beautifully while baking.

Step 6: Preheat the Oven
While your dough rests on a floured pizza peel or parchment paper, preheat your oven to 450°F (about 232°C) with a pizza stone inside for about 45 minutes. For a steamy environment (which crusts love), place an oven-proof bowl filled with water on the bottom rack.

Step 7: Bake to Perfection
When your oven is ready to go, sprinkle some semolina flour or cornmeal on the baking surface. Carefully slide your loaf onto the hot pizza stone and bake for about 30 to 45 minutes. You’re looking for a golden-brown crust that’ll tempt even the most skeptical bread-hater.

Step 8: Cooling Time
Remove the bread from the oven and transfer it to a cooling rack. Allow it to cool completely before slicing—if you can resist the urge to take a sneaky slice while it’s still hot. Serve it up as an accompaniment to your favorite dish or simply enjoy it warm with some butter.

Now, how easy was that? You’ve made your very own Rustic Italian Crusty Bread right from scratch! You can relish it fresh out of the oven or use it in numerous recipes, be it for sandwiches or simply for some good old-fashioned toast with jam. Enjoy every bite and celebrate your newfound baking prowess!

This showstopping Rustic Italian Crusty Bread delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.

Perfecting Rustic Italian Crusty Bread Cooking Process

Start by gathering your ingredients: flour, salt, yeast, and warm water. Mix the dry ingredients first, then add the warm water for a soft, sticky dough. Let it rise for maximum flavor, shape it, and bake with a water bath for a crust that’s simply irresistible.

Add Your Touch to Rustic Italian Crusty Bread

Feel free to experiment with different types of flour, like whole wheat or a blend of grains. Add herbs such as rosemary or thyme for a herby twist, or toss in some cheese for extra flavor and richness. The possibilities are endless!

Storing & Reheating Rustic Italian Crusty Bread

Store any leftovers in a paper bag at room temperature for 1-2 days or freeze for longer storage. To reheat, wrap the bread in foil and warm it in a preheated oven until crispy to preserve that perfect crust.

Chef’s Helpful Tips for Rustic Italian Crusty Bread

  • This professional-quality Rustic Italian Crusty Bread relies on precise timing and temperature control to achieve restaurant-standard results consistently.
  • Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
  • The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
  • Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.

Creating this bread brings back memories of my grandmother’s kitchen, where the aroma of freshly baked loaves wrapped around us like a warm hug. She always said the secret ingredient was love, and I couldn’t agree more.

FAQs About Rustic Italian Crusty Bread

What is Rustic Italian Crusty Bread?

Rustic Italian Crusty Bread is a traditional type of bread that features a beautifully crunchy exterior and a light, airy interior. The artistry lies in its simplicity, relying on just a few key ingredients like flour, water, salt, and yeast. This bread is often characterized by its slightly chewy texture and a subtle, tangy flavor. The crust is achieved through a high-temperature baking process and the addition of steam, creating that signature crispy exterior beloved by many.

How do I achieve a perfect crust on Rustic Italian Crusty Bread?

To achieve the perfect crust on your Rustic Italian Crusty Bread, preheat your oven to a high temperature, around 450°F, and use a pizza stone if available. Adding an oven-proof bowl filled with water to your oven creates steam, which enhances the crust’s crispiness. Make a few slashes on the top of the loaf just before baking to allow steam to escape and create an aesthetically pleasing shape. These techniques combined result in a beautifully crusty bread that looks as great as it tastes.

Can I add flavors to Rustic Italian Crusty Bread?

Absolutely! One of the joys of baking Rustic Italian Crusty Bread is the opportunity to customize it to your liking. You can incorporate a variety of flavors such as herbs like rosemary or thyme, or even add chunks of cheese like parmesan. Nuts and seeds can also be sprinkled into the dough for extra texture and flavor. Don’t be afraid to get creative and experiment with your favorite ingredients to make this bread your own.

How should I store leftover Rustic Italian Crusty Bread?

To store leftover Rustic Italian Crusty Bread, wrap it in a paper bag at room temperature for up to two days. This method helps maintain its crunchy crust while keeping the inside fresh. If you want to keep it for an extended period, consider freezing it. Slice the bread before freezing, wrap it tightly in plastic wrap, and place it in a freezer bag. When you’re ready to enjoy it, simply reheat it in the oven to restore its delightful crust.

Conclusion for Rustic Italian Crusty Bread

In conclusion, mastering Rustic Italian Crusty Bread is a rewarding culinary experience that everyone can enjoy. With just a handful of simple ingredients and some patience, you can create a crusty loaf that elevates any meal. Whether you’re serving it with a hearty stew or enjoying it as a standalone snack, this bread is bound to impress. Don’t forget to experiment with flavors and personal touches. There’s nothing quite like the taste of freshly baked Rustic Italian Crusty Bread made with love!

Rustic Italian Crusty Bread

Easy Rustic Italian Crusty Bread Recipe for Beginners

This Rustic Italian Crusty Bread is a simple, delicious recipe that delivers a perfect crust and soft interior, perfect for impressing guests.
Prep Time 5 minutes
Cook Time 40 minutes
Rising Time 3 hours
Total Time 3 hours 45 minutes
Servings: 1 loaf
Course: Uncategorized
Cuisine: Italian
Calories: 195

Ingredients

Dry Ingredients
  • 3.25 cups all purpose flour plus more for dusting
  • 1 tsp sea salt
  • 2 tsp instant yeast or active dry yeast
Wet Ingredients
  • 1.5 cups warm water

Equipment

  • Large mixing bowl
  • pizza stone
  • oven-proof bowl
  • sharp knife
  • cooling rack

Method

Preparation
  1. In a large mixing bowl, add the flour, salt, and yeast. Mix to combine well.
  2. Pour in the warm water and mix until a soft, sticky dough has formed.
  3. Cover the bowl with plastic wrap and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
  4. Sprinkle flour on the kitchen counter and dump the dough onto it. Flour your hands and fold the dough onto itself to form a round ball.
  5. Make a few cuts on top of the loaf with a sharp knife.
  6. Place the dough on a floured pizza peel, cardboard, or parchment paper and allow it to rest while the oven preheats.
  7. Preheat your oven to 450°F with a pizza stone inside for about 45 minutes. Fill an oven-proof bowl with water and place it on the bottom rack.
  8. Once the oven is hot, sprinkle the pizza stone with semolina flour or cornmeal and carefully slide the bread on top. Bake for about 30 to 45 minutes until golden brown and cooked through.
  9. Transfer the bread to a cooling rack and let it cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 195kcalCarbohydrates: 40gProtein: 6gFat: 1g

Notes

Feel free to add your own herbs or cheese to enhance the flavor of the bread.

15 Chinese School Lunch Features That Would Shut Down American Cafeterias

This is really good. I think that it says ALOT. I watched it three times!

The USA is in BIG Trouble

Back when I lived in Ft. Myers, I had a friend who drove a 1969 Alfa Romeo Spider.

(Not this one, but one just like it.)

When he went out at night, women would ask him if they could sit in it. My girlfriend at the time was one of them.

Other than an exotic supercar, few modern cars have that effect. This car got attention and turned heads.

It wasn’t mechanically that great; I think people in their twenties and thirties today who’ve never driven a car from the 60s or 70s don’t fully grasp how primitive they were or how much automotive technology changed since then.

But cars today have no style. They’ve converged on the same bland, boring shapes. You can argue they’ve converged on the most aerodynamic shape, but I don’t think that’s entirely true; I think car makers, once they became Wall Street entities or got bought out by private equity firms, quit wanting to spend money on symbolists and designers. If you pay a stylist $100,000 a year, that’s $100,000 that can’t go into the pocket of the CEO of Stellantis NV, the Netherlands corporation that owns the Chrysler brand.

Modern cars and SUVs pretty much look the same except for the front grille, which is the last place automotive engineers are allowed to do anything interesting, thus giving us occasional catastrophic design fails like this ugly-ass Lexus monstrosity:

The head of what passes for the Lexus design team, Kevin Hunter, said in an interview:

[The grille] is our brand identity, it’s our aim to make it attractive of course, and the LF-1 is the next step in its evolution. We call it ‘architectural spindle’.

“You notice as the perimeter shape transitions up, it turns into into a pretty distinctive hood shape that has a channel, that runs all the way though the belt-line, and even the DRL runs the perimeter of the hood shape. Everything is integrated into one architectural piece.”

This is not someone who could ever design an Alfa Romeo Spider or a Karmann Ghia or a 67 Corvette. The grille design is the company’s entire brand? Wow.

Sunk Cost Fallacy

Nicholas Andrew Clark

12 likes 2 comments

Fiction Funny Romance

This story contains themes or mentions of mental health issues.

Written in response to: Write a story about the aftermath of someone’s sacrifice. as part of Lost, Then Found with A. Y. Chao.

In the morning, Talei signs, Are you okay? I tell her I’m fine. She accepts that and doesn’t bring it up again, for which I’m eternally thankful. No need to discuss my middle-of-the-night screaming fit that woke up half the village. It’s wet out and a storm hangs over the mountain in a ragged shawl. There’s a dead mongoose in the center of the rara. A couple of kids poke at it with a stick. I find red soil under my fingernails. My chest is sore from crying. But I’m alive. Fully present.Talei’s mom left boiled cassava with coconut milk for us on the porch. It’s insanely good; I’d put it up against any Michelin Star custard. Talei gets some on her shirt. The way her eyes shift from sleepy to amused makes me ache in my bones. I wish I could hear the reggae she’s playing on the stereo. We tried dancing once and only succeeded in bumping elbows.Let me make you something for your birthday. The afternoon belongs to the kitchen. Roasted breadfruit seasoned with vanilla salt. But it’s insufficient. I want to make her something she’ll never forget. I need to go to the market, I tell her. She says she’s going too and starts changing out of her shirt in front of me. I’m overcome by a tropical heat that would put the bongo chilli pepper to shame. The women here are all super religious, but Talei is not — much to her mother’s chagrin. She works with the Fiji Women’s Crisis Center. Sees me as safe. Which I take to be a compliment.In the car, she squeezes my hand to let me know we’ve arrived. Caught me drifting away with the pastels of the local architecture, its iconography blended with advertisement. I was always a visual person. Now I have to be. The market is bustling and her palm is sweaty but I’d be helpless without her among the blankets of pineapple and coconut and ginger. I’m not a fan of how the fishmonger’s gaze lingers over her body. After we purchase two of his freshest tavioka, when Talei’s not looking, I give him the finger. Based on his smug expression, it’s universally understood.Do you have any green mangos in your yard? I sign at Talei. But she’s not getting the word green from my G-shape and wrist flick. It doesn’t matter; limes will do. I’m fussing over the pile when I catch a whiff of something familiar. Smoky, expensive. Creed Aventus cologne. Prefered scent of William Jackson-Bloom. I peer around until I find him and his entourage by a handicraft stall. My heart sinks into my toes.He’s wearing a linen shirt and a panama hat because of course he is. Talking so hard at a cameraman that his jugular stands out on his sunburned neck.

 

Out of the corner of his eye, he spots me. It’s a rivet popping loose from a hull. A storm cloud turning a darker shade of gray. I can read his lips but wish I couldn’t — Nick? Oh my God. You’re alive! He marches up to me and grabs me by the shoulders, rips me out of Talei’s grasp into a hug that crushes my ribs. More words echo in his chest. I peel away and point at my ears.

 

“Burst from the pressure,” I say out loud. The words scorch the roof of my mouth.

 

His face is ashen. A master of performative empathy. Reptilian hazel eyes slide in the direction of my girlfriend. “I’m William. Nick’s old boss. Afraid I didn’t catch your name, Miss…?”

 

She introduces herself and says of course she knows who he is. Not because I told her anything; he’s just that famous. I might throw up on his loafers.

 

“I owe my life to your man here. I’m sure he told you all about it.” Before she can answer he has his guy stick a camera in our faces. Sidles up like a game show host presenting the winning couple. The rapid-fire exchange between him and his crew is too quick for me to read, but if experience is any indicator, he’s seizing control. Delegating before anyone can object. I can tell by the flush of Talei’s cheeks — he’s disarmed her with a compliment. Co-opted her birthday dinner for a joint celebration of life.

 

“We’ll think about it, okay?” I say in what I hope is a flat tone. I take Talei by the arm and start to extract her, but she battles me. I don’t make a habit of forcing her to do things. Her sign nearly capsizes me entirely.

 

Don’t be rude.

 

*

 

It starts with flickering red lights. Deep groans of straining metal. The clank of the containment chamber door. My oxygen tank, the last one onboard that’s still functional. The sheer animal panic on William’s face, all his wealth and assets and achievements made meaningless with a single wave of his hand, a simple miscalculation. That’s all. Just a little more than she could handle. He did buy it used. Should’ve sprung for a new one.

 

When I tell him to take the tank, it isn’t gratitude that fills his eyes — it’s resentment. Nevermind that I warned him about using up his O2 while scuba diving. Nevermind that he took the sub into the trench despite my repeated objections. Now I get to die a hero’s death, and he’ll be forced to feign appreciation over it. Forever. How dare I saddle him with such an albatross of feelings.

 

He stands in the chamber and the mouth-read is unmistakable: “No fucking DUH, pal.”

 

Then his trail of bubbles dissipates into the dark. A loud bang as the sub rolls. Pressure that builds and builds and builds — unimaginable pulverizing weight — until it spikes and shoves two agonizing blades into both sides of my skull.

 

That’s usually when I start to scream.

 

*

 

The intimate dinner I’d planned is now an Americanized magiti spectacle. Instead of Talei’s dining room, William somehow wrangled the chief into letting us use the vale levu communal house, with me slaving away in the back. Probably by offering several pallets of kava instead of the usual single bag.

 

His crew strung up fairy lights and lit overpriced candles. Set out table cloths and chairs. Replaced the traditional bamboo platters with plates and flatware. Invited the whole village. Two fish has turned into twenty. One bottle of rum is now four cases. This is what he does. Scales everything up and ignores the sweat, blood, and tears it costs to meet the demand.

 

Somehow, I make it work. While the tavioka cubes are curing in ceramic bowls of lime juice, I dice the onions, cucumber, and cherry tomatoes like a machine. I get a village kid to fetch some pawpaws from the grove to julienne for a tart counterpoint to the coconut cream. The finishing touch is grated ginger from Talei’s mom’s garden, fresher than anything available at the market.

 

While the chief leads everyone in prayer, Talei steals a glance at me and smirks. This looks beautiful.

 

Almost as beautiful as you. Happy Birthday.

 

Her smile loses a few watts when she recognizes my distress. She squeezes at me and I do my best to reassure her, but all I can smell is that fucking Creed Aventus. All I can see is William’s sterile grin of veneers as he lights up the chief with another bullshit anecdote. Once everyone’s had their kava and their plates are full and waiting, he gets to his feet.

 

“Allow me to take a moment to express my deepest heartfelt thanks to this community. Not only for welcoming me and my crew with open arms, but for taking such excellent care of Nick, our brilliant chef.

 

“As many of you may know, seven months ago Nick and I chartered a submarine to the depths of the Somosomo Strait. When we reached the Great White Wall, he warned me that going into the trench would be dangerous, but of course I didn’t listen. I ended up running us into a cliff, and the sub suffered a catastrophic leak.”

 

William presses his lips together firmly. Nods as if admonishing his past self. I have to bite back a scoff of laughter at the pair of crocodile tears creasing his crow’s feet.

 

“I was a victim of my own hubris. But Nick insisted I take the last oxygen tank and swim to the surface, leaving him alone on a sinking vessel. At a depth I believed at the time would be fatal.”

 

Every eyeball on the room lands on me. Not the first time I’ve considered my deafness a blessing. I let them watch me enjoy the kokoda as if blissfully unaware.

 

“Every second since that terrible moment, I’ve given my thanks to God for sparing me. To Nick for his selfless sacrifice, for which I am truly not worthy.”

 

That part’s true, I flash at Talei. She furrows her brow.

 

“That’s why we came here. To launch a reef restoration project in Nick’s honor. Imagine my surprise — my utter astonishment — to find him still alive in Nadi market! When I tell you my heart just about fell out of my chest…! God works in mysterious ways, doesn’t he?”

 

When William’s gaze falls on me, he lets the mask slip. Just a fraction. Just enough for me to glimpse what lies underneath, his lip curling into a subtle sneer. Then it’s gone. He raises his glass.

 

“In our culture, we say cheers. So here’s to Nick Andrews, my savior. And his lovely better half on her special day.”

 

The village raises their glasses to say it with him. Their unified voices vibrate in my teeth. “Cheers!”

 

My chair scrapes the concrete floor as I eject out of it and run for the safety of the kitchen.

 

*

 

I don’t understand why you’re so upset.

 

He’s not what you think. Trust me.

 

There’s a tennis match underway in Talei’s mind. Seeing it makes me angry. Makes me want to stick my head in the lovo earth oven. Why didn’t you tell me that’s what happened?

 

I shake my head. Because when I met you, you accepted me as I am. Not as the projection.

 

It takes her a moment to piece together the word for projection, but when it lands, I think she might cry. Your past is part of you. It’s what made you the amazing man you are today.

 

I shake my head again. Turn away from her. Emotions suspended in silence seem bigger somehow, more dramatic. I feel her soft touch at my shoulder but I can’t let her in. Not all the way. If I do, my knees will buckle and I’ll start to howl and I’ll probably never stop. Won’t even know the volume.

 

Nick…She doesn’t sign it. I feel her speak directly through my back. Still, I’m cold. At the bottom of the ocean. So he’s a liar. You’re not, and you don’t have to be. She forces me to turn and look at her, but for some reason I can’t. I stare at her hands. Her elegant fingers. I know a bribe when I see one. Wasn’t born yesterday. That makes me chuckle because I taught her that phrase. But then– Does it matter so much? It’s still a good thing to help the reef. “And he’s donating a huge amount to the crisis center. That’s more important than us.”

 

I know what she means. And she’s probably right. So why am I seeing someone totally different in front of me. As though all her folksy wisdom and humble Viti Levu charm is just…lack of exposure to the world at large. More important than us?

 

That’s not what I’m— I grab her hands to stop her signing. Can’t take anymore. She makes sure I can read her lips. “Come back to dinner. Nana brought her granita for dessert.”

 

I pull her in for a kiss. There’s something wrong with it. No electricity. No oxygen left. Our faces pull apart and I can tell she felt it, too. A gap.

 

I try to hold her there. Keep her with me until we cross the divide. Until we float to the surface. But she’s pulling away, lured by sounds I’ll never again get to experience: laughter, music, the tinkle of ice cubes. People enjoying my cooking. Someone calls her name. The chief, her mother, William. It doesn’t matter.

 

I let her go.

 

*

 

The night is a damp cloth. Even the flames of the tiki torches look wet. No one saw me go out the back door.

 

There’s no one in Talei’s house, or in my bure in the backyard. Packing takes no time at all because I only have a few outfits, some camping gear, and one dog-eared Fijian field guide. In Talei’s shed is a beat-to-hell scooter that takes a dozen kicks to get started. I leave a few hundred dollars on the shelf.

 

Halfway around the cassava fields, I get spotted by William’s personal bodyguard. He says something into his radio. I gun it for Nausori Highlands Road, spraying red mud from the back tire. Operating entirely by feel, by the grace of the scooter’s one dingy headlight. Riverland breaks into urban decay street corners and low-rise apartments. The jungle presses in with palm fronds that beat at my legs until the road bleeds into a winding mountain pass full of potholes, only partially paved. Then the panorama of the Koromba Mountains.

 

On a ridge overlooking the Pacific, the scooter runs out of gas. I dump it, curse myself for forgetting such a crucial detail. Should’ve brought a fuel can. Within minutes, a pair of ATV headlights blaze around the corner. William and his bodyguard.

 

He hops out with a face redder than volcanic soil. Shouts things at me I can’t understand. I point at my ears again to remind his dumb ass. He grabs a notebook out of his leather satchel and scribbles furiously. Holds it up for me to see. WTF?

 

All I offer is a shrug.

 

He writes again, You really hate me that much?

 

That one gets no response at all, at first. His bodyguard wears shades at night like an idiot. Image over utility, always. I sign at William, It’s not all about you.

 

His turn to shrug. “I don’t know ASL.”

 

I nod at him. Click on my headlamp and shine the beam in his eyes. Make him squint.

 

“No fucking DUH, pal.”

 

I cross the road and disappear into the jungle.

I’m a logger in the Black Hills, and I’ve come across many of the first cabins. Others’ answers are correct as to the difficulty of lifting large, long logs into place, and the difficulty of constructing a roof with a large span. However, frontier cabins were usually not built the way people imagine, with coped logs or round logs stacked one atop another, as is Old Faithful Lodge in Yellowstone. Neither of these are as stable or well-insulated as shaping the logs into squares or rectangles, then stacking them. They used a tool called an adze to shape the logs, which eliminated the need to peel them, and allowed them to dry a lot faster and become easier to lift into place. Structurally, you can build larger structures with these logs because of the stability you get with flat-on-flat construction. However, other writers are correct in pointing out the reason for the relatively small structures was practical economics: it was more important to build barns, workshops, grain storage, and so on, than to build a larger home. There was also a cultural difference: back in those days, the settlers were more motivated to build nice schools and churches than nicer homes. I’ve included photos of some of the pioneer log homes I’ve come across in the Black Hills.

Catcast ranking animals

Zalmen Gradowski

(he and his wife)

He was in Auschwitz and worked in the gas chambers. He shaved heads, removed their jewelry, and made sure the corpses were put into the ovens.

He also kept a diary. Anne Frank’s diary became famous and a classic. His remained unnoticed. The only copy I could find was a PDF. It’s called “The Literature of Annihilation – Zalmen Gradowski.” He was also part of the resistance or the underground. He died during a revolt.

His Wikipedia entry is short and practically devoid of content. The diary contains the names of his mother (Sarah), his sister (Libe), his sister (Esther Rokhl), his wife (Sonia), his father, and his brother-in-law (Raphael and Wolf). All these names referred to his family, and they were gassed for “unfitness.” His father, two brothers, and another sister were taken away, though he didn’t know what happened to them. He wrote about them all in the introduction to his diary. The preface is a tribute to his family and his last wish that they not be forgotten.

How did his bravery in keeping this diary safe from the Nazis fall into oblivion?

Before he died, he buried the book so that it could be found later when the camp was liberated.

A few quotes –

“I am only sharing with you a small part of what happened in the hell of Birkenau-Auschwitz. It is up to you to grasp the reality. I have written much more. I am sure that you will come across these remnants and be able to form an idea of ​​how our people were murdered.” – Zalmen Gradowski

“In this way, I hope to immortalize the dear, beloved names of those for whom I cannot even shed a tear at this moment! For I live in an inferno of death where it is impossible to fathom my great losses.” – Zalmen Gradowski

Louis Vuitton won. But Chinese netizens now call it a “toilet bag.”

LVMH’s trademark verdict against Molly Tea

On Jul 2, 2026, the Suzhou Intermediate People’s Court ruled that Molly Tea (茉莉奶白), a Shenzhen-based tea chain with roughly 2,500 stores, infringed seven of Louis Vuitton’s quatrefoil graphic trademarks.

The court ordered Molly Tea to pay RMB 10.3 million ($1.5 million), stop using the motif, and publish remediation statements across six platforms. Molly Tea’s founder, Zhang Bocheng, appealed. Overnight, the brand swapped its black logo for a colored variant.

Legally, the case was clean. LV’s quatrefoil marks were registered in China as early as the 1980s. Molly Tea had actually tried to register its own four-petal flower mark in 2024 — and was rejected by China’s IP office. The brand rolled out the design anyway. The court found willful infringement.

ksnip 20260728 190333
ksnip 20260728 190333

LV’s quatrefoil motif vs Molly Tea’s logo

LV won.

However, within 48 hours, a Weibo hashtag started trending: “LV你身后空无一人”“LV, there is no one standing behind you.”

Very few Chinese netizens came to LV’s defense. Scroll through the comments, and you’d struggle to find a single netizen backing LV’s position.

Why nobody sided with Louis Vuitton?

Many Chinese netizens claimed that LV was effectively culturally appropriating traditional Chinese motifs.

The quatrefoil pattern has always been a cultural symbol in Chinese history. The pattern’s closest East Asian ancestor is the Baoxiang Flower (宝相花), a symmetrical four-petal motif that appears throughout Tang Dynasty art — Dunhuang murals, silk textiles, bronze mirrors, and was later adopted by the Japanese through Tang diplomatic missions.

An even earlier version: the persimmon-calyx pattern (柿蒂纹) from the Han Dynasty, pointing to the four cardinal directions and carrying the auspicious homophone shi (事, “things going as one wishes”).、

ksnip 20260728 190427
ksnip 20260728 190427

In many Chinese netizens’ eyes, the absurdity of the trademark lawsuit was brutal in its simplicity: LV was suing a Chinese brand for using an ancestral Chinese pattern

And then netizens went further. They dug up LV’s track record in other jurisdictions. In Japan, courts ruled against LV on similar motif disputes in 2021 But in China, LV walked away with a ten-million-yuan verdict.

The “toilet bag”

Other consumers simply dismissed the originality of LV’s logo as being too generic.

For instance, many netizens pointed out that the quatrefoil pattern is actually ubiquitous in traditional yuanlin (garden) architecture across southern China—and that it is ultimately just a generic motif drawn from nature.

ksnip 20260728 190516
ksnip 20260728 190516

A window of a typical garden in southern China

Some netizens even posted pictures of ventilation grilles on old toilets in mainland China, which are commonly carved with four-petaled, symmetrical flowers nearly identical to the LV quatrefoil. More pictures quickly followed: vintage courtyard walls, village window vents, 1980s floor tiles, and kitchen backsplashes, until users across Xiaohongshu, Weibo, and Douyin mockingly began referring to LV tote bags as “toilet tile bags.”

Side-by-side comparisons of LV totes and restroom walls rapidly became a viral meme on Chinese social media:

ksnip 20260728 190557
ksnip 20260728 190557

Many netizens admitted they only realized the visual similarity between Molly Tea’s logo and LV’s pattern after the lawsuit went viral on the internet.

Legal wins are not PR wins. Despite winning the case, this is certainly not a good move for LV.

In my observation, Chinese consumers tend to have a short memory when it comes to standard copyright disputes, so the immediate impact on sales rarely lasts. However, LV’s signature logo—which has long served as social currency for status and a fashion icon in China—is now associated with the “toilet.” That synthetic association poses a far longer-term threat.

This is not the first time

This misstep was certainly not the first, nor was it simply a matter of Chinese consumers boycotting foreign culture.

Many other brands have stumbled across China’s cultural landscape before. The most recent example was Lululemon’s yoga festival on the Great Wall, where the brand featured a Japanese Taiko drum performance while branding it as a traditional Chinese drum display.

Prior to this, other PR crises had emerged as well. In 2024, Fendi attributed a handbag knot resembling a traditional Chinese knot to “Korean craftsmanship.” In 2022, Dior marketed a $3,800 skirt as a “hallmark Dior silhouette,” even though structurally it was a Chinese Mamianqun (马面裙) dating back to the Ming Dynasty.

Of course, this is not to say that the criticism over copyright and design originality is limited to foreign brands—domestic chains like Chagee, for instance, have been repeatedly criticized by netizens for copying Dior’s signature aesthetic.

What set the LV backlash apart was not the dispute over logo design originality: the misstep happened at a time when the rising Guochao (国潮) trend has fostered a highly discerning consumer base—one that is developing a genuine, intellectual interest in reclaiming its cultural roots rather than simply paying for a superficial “vibe” manufactured by global brands.

Some Chinese netizens even discussed on Red Note about turning to Gucci as an alternative. They dug up the history of Kering (Gucci’s parent company) executive management purchasing looted bronze zodiac heads (the rat and rabbit heads from the Old Summer Palace) and returning them to China in 2013. Whether this leads to a real lift in sales remains to be seen, but it shows that Chinese consumers care increasingly less about just the logo, looking instead at the track record and values of the management behind it.

Is this hitting LVMH’s sales?

This controversy doesn’t land in a vacuum. Luxury in China was already soft in Q2 2026, as we covered in our June Data Update.

Behind the paywall, I’ll brief you on the initial impact on LV’s sales and the consumer reaction across major social media platforms. These are data insights from our team at BigOne Lab, parent company of Baiguan.

We also do monthly data updates for secondary market investors in our Baiguan Pro tier. If you wish to continue monitoring the development of LVMH following the aftermath, we strongly encourage you to get a paid subscription. We are offering a free upgrade to the Baiguan Pro tier for all existing paid subscribers at Baiguan until the end of July.

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