@cannibal Not sure if it counts because technically I did it ISO week before last (published Sun Feb 23) but I made a dark theme for my personal web site (in addition to the default light theme that it's had for a long time) which triggers automatically based on browser preferences settings. Does that count? 
I did fix an omission just now, though! Also made the paginator look much better while I was at it.
@cannibal@infosec.exchangeIt's #makeShitMonday! I want to see your projects for the last week, cooking, hacking, crafting, coding, wood/metal work
I had to travel and took some pictures!
Show me what you got!
Following a theme from @cannibal :
It's #MakeShitMonday! We want to see your projects for the last week... cooking, hacking, crafting, coding, wood/metal work
Post them here, in the replies.
Show us what you got!
@cannibal@infosec.exchangeIt's #makeShitMonday! I want to see your projects for the last week, cooking, hacking, crafting, coding, wood/metal work
Highliting this project from earlier in the week for how to de-badge a vehicle.
https://infosec.exchange/@cannibal/113755623717043852
Show me what you got!
A late entry for #MakeShitMonday...
I bought yarn in a colorway I kinda love, but I've really been thrashing on finding a pattern that works with it!
This summer, I made two of this [Tuscan Moon shawl](https://www.mooglyblog.com/tuscan-moon-shawl/) for my friend Carol, using her first attempt at homespun yarn - and they came out so well I thought I'd made one for myself with commercial yarn...
We definitely had some lessons learned here. The two breast halves barely fit back into the skin, and the B-side looked a mess - which I angsted about while assembling it, but fortunately turned out not to matter a bit once it was cooked. 
And because our breast was almost twice as big as the recipe specified, I was concerned about food safety and over-rotated on the sous vide... We cooked it for 6.5 hours at 144°F, and it was just barely over into dry territory. The flavor paste and crispy skin helped offset that, but next time I'm going to instrument it with a probe thermometer and try 6 hours at 142°F to make sure we kill anything nasty but hopefully keep it a bit juicier...
We did the sous vide version (https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe) which called for deep frying (nope) or pan frying (HELL no) to crisp up the skin. My sister brought her air fryer instead, and it was *perfect*!
Not pretty right out of the sous vide, barely fit into my sister's air fryer (it was too long for the rotisserie so we just stuck it in the basket diagonally and turned it manually), but daaaaaaaamn that was some good flavor... 
#MakeShitMonday, delicious edition:
Our new favorite Thanksgiving bird is officially Kenji's turchetta! https://www.seriouseats.com/turkey-porchetta-food-lab-recipe
The recipe looks like a sizeable amount of work, but spread across three prep days, it didn't feel onerous. Also his instructions for skinning and deboning a turkey breast were terrific.
@cannibal@infosec.exchangeIt's #makeShitMonday! I generally do this on Twitter but that place is getting more and more unusable by the day. Here's how it works:
I want to see your projects for the last week, cooking, hacking, crafting, coding, wood/metal work. Anything goes.
This week I made some custom cables for the home gym and had a card making bonanza with the wife.
Show me what you got!
@cannibal@infosec.exchangeHey hey it's #MakeShitMonday! Show me the things you've built/restored/coded/cooked. It can be anything
This week was replacing the rollers on some windows and making an odd shape pool cover.
Show me what you got!
