Time's up!

Yep, my time here on
#Fishfish has come to an end and I am moving back to my old #Mastodon account. @onat

This will be my backup
#Fediverse account for when Mastodon is down. I will try to mirror all my follows on both accounts to be able to follow and read posts on either of the platforms.

The things that I like the most about Firefish are because of a third-party app and the things that I hate about Firefish is because of Firefish itself. Yes, there are compromises on using the two, and I adapted to both into a workable, tolerable state, but nothing I hate more than something that says it does this but it doesn't at all.

Also, I read the roadmaps for both FF and Mastodon and I am anticipating Mastodon's more. Mastodon feels solid and adding to it would be just great and FF wants to do everything else at once but some of the unique and intentionally nifty ones are half-baked, buggy, and even broken.

As someone who's planning (and trying to learn from zero) into hosting my own instance, I am still looking into FF because I read that it's less demanding than Mastodon. I want to have one that's cheaper than buying a stupid blue checkmark.
πŸ˜‰

It has been nice with the fish
​​. Hopefully, I won't be here soon (bec if I'm here then my main account is downπŸ˜…). Merci et au revoir !

I gave my #wineclub a Rioja Blanco this past month since I think the wines will continue to trend up but also wanted to give them an older school style to try too. CVNE Monopole is blended with 15% dry sherry, so it acted as an intro to dry sherry of sorts. I really like sherry. A lot of #wine folks do too, or at least appreciate it. A lot of folks outside of wine don't really like, despite the industry's repeated efforts.

I knew this wine would be polarizing, and it was! It is not a wine to sip while watching tv...it needs food. Last night, I grilled grouper over a bed of anise fronds and sliced Meyer lemon with a sprinkling of olive oil, dry vermouth and dukkah. Served with an anise, clementine and arugula salad. Lots of complementary flavors with the food and wine. Also had it NYE with a tapas-type menu -- nuts, hard cheeses, charcuterie, conserva, smoked and steamed fish.

#rioja #riojablanco #fishfish