@glasnt idk I have a certain fondness for watery instant coffee doctored with a lot of cream and sugar

e. hashman boosted

@abliss good news: this actually is fixed in the software, it's just *extremely hidden* ... detailed in my follow-up blog hashman.ca/libreoffice/

New blog post featuring wild hacks and secret options: Presenter mode in LibreOffice Impress without an external display 👩‍💻📊 hashman.ca/libreoffice/

e. hashman boosted

OH: "They're half-good, that's why it's called 'Go'"

@jamey I'm going to blog about it, I had to cobble something together from a combo of incomplete stackoverflow answers and arch forum posts..

@Odd_Bloke the issue that I needed a workaround for is that LibreOffice refuses to launch presenter mode in single-display mode. I'll see if I can dig up the bug

I just hacked xrandr to render a virtual display so I could use LibreOffice presenter mode without an external monitor AMA

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e. hashman boosted

if forth so good, how come they haven’t made fifth

e. hashman boosted

I’ve just learned about Diphylleia grayi, otherwise known as Skeleton Flower as its flowers turn translucent when they’re rained on

Productive day off today!
- baked a loaf of bread
- cleaned the bathroom, including drain clean-out...
- wiped down the floors
- made egg salad for lunch
- made beef and broccoli for dinner
- ALL the dishes
- four!!! loads of laundry
- and caught a bunch of new fish in ACNH 🎣

e. hashman boosted
e. hashman boosted

Canadians still likes to think of post-secondary institutions as being public. "TAXPAYERS FUND YOU," they sometimes trumpet, or at least take solace in knowing that our funding is somewhat impartial - depending on their own political attitudes at the moment they're thinking about it.

This hasn't really been true for quite some time now - a couple of decades, really. Governments have cut back direct funding a fair amount, to the point our operating budgets are now mostly funded by tuition.

re: breadposting 

@shoofle ah, yeah, whole wheat flour likes a lot more moisture than white flour. halving recipes is usually pretty safe but switching flour types can be tricky

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