Even if hackers had gotten into his online backup system like Carbonite, I'm pretty sure those files are stored for something like 30 days, so it would have been salvageable.

Hello, Seattleistas! Your airport is large and full of coffee.

I butter the top bread, but melt butter in the pan for the bottom one. Efficiency! And lots of butter.

Me too. And butter the inside of the bottom bread because more butter = more yum

The best homemade grilled cheese I've made recently was on very thin white bread, and I'm pretty sure what was so good about it was the higher ratio of bread to butter. More like a restaurant.

Keep butter at room temp, butter the outside of both slices of bread, spicy brown mustard on the inside, pepper jack cheese and tomato. Boom. Perfect sandwich.

I just suggested a secure worst case scenario mitigation to my manager, and she said "No, we'll do the more dangerous labour intensive thing instead." I'm awkwardly shuffling my feet at this point, and she asks "Why do it your way, with SFTP and fire IDs?" "To be safe?" "Mmmm," she replies.

That's not actually an answer! Your way is riskier, involves more work, and requires two people in a scenario which will likely be remote operation, so two people can't do it.

This is like last weekend when my boss was trying to convince me to leave stuff until the last minute on the most high profile project of the year. What is the benefit of that???? I don't want to!

Hello, Seattleistas! Your airport is large and full of coffee.

It is! I recommend going to the Dilettante stand for good coffee and chocolate.

Keep butter at room temp, butter the outside of both slices of bread, spicy brown mustard on the inside, pepper jack cheese and tomato. Boom. Perfect sandwich.

Tumblr introduced me to the idea of a brie and chocolate grilled cheese sandwich (well, with strawberries, but I didn't have any around), and MY G-D is that delicious.

I've never been able to make a grilled cheese as good as one you can get in a coffee shop or diner, though. Something about those grills and the very orange cheese ...

I actually think part of the secret is to put a small lid over just the sandwich (touching the bottom of the fry pan) for a few seconds to melt the cheese without burning the bread. I do it this way because that is the way my cafeteria does it (I can see the grill when I order.)

brie and chocolate grilled cheese sandwich (well, with strawberries, but I didn't have any around)

W-O-W.

The version I made was brie and dark chocolate on apricot-jalapeno-thyme GF bread, and it was fantastic. But this is the Tumblr post: [link]