@timrichards that does depend on what the circumstances are though. Like do you just want a yes or no, or is it more that the yes option is exciting and involves a party, in which case Yay! is acceptable ;-)
Stopped at Barcaldine aboard the Spirit of the Outback train, had time to walk around and see the Tree of Knowledge again. Beautifully showcased in front of the station.
@nixCraft maybe... and hear me out here, maybe he should go outside and get some actual friends. You know, like talk to people, except not about AI or funding.
A very traditional dish from Amatrice in Italy. It has only a few ingredients: Pasta, Guanciale (cured pork cheek), tomatoes, a splash of wine and Pecorino Romano cheese.
Well that was an interesting, but ultimately fruitless investigation.
One of our librarians at work had a video file in .MOV format they could not open. I tried the usual suspects (VLC, Handbrake, ffmpeg, etc) before trying various esoteric codecs, all to no avail.
Figuring it might have needed older codecs, I fired up first the 2010 MacBook Air running 10.12.6 I had lying around.
No luck there.
Then I went for the oldest working Mac I have - a Powerbook G4, of probably 2005 vintage. Alas, it too didn't recognise the format. Finally I dug up a copy of Final Cut Express (v4), but that was another dead end.
We're left hoping the accession records might have a few more clues (of course, it's also possible the file is corrupt).
Well dear readers, we have closure on the mystery Quicktime file.
It turns out, one of our sysadmins had a copy of the original files stashed on a server in a very logical place for the last 11 years, and so we can now properly archive that and export useable file formats from it.
Be this a lesson to all hoarders, you’re doing ok.
I started on Friday, soaking the wheat grains. Yesterday, I cooked the wheat grains to form Panno Cotto. It was left to set in the fridge overnight. (I have much more than I need right now)
Today, I started on the pie filling. Which in turn meant I had to make candied orange peel, and crema pasticcera (Italian Pastry Cream - essentially a thick custard).
I now have the filling and the pastry made, although the pastry has to rest in the fridge for an hour or so now.