<li><ahref="#make-a-new-post">Make a new post</a></li>
<li><ahref="#running-the-server-so-that-i-can-access-it-from-my-phone-on-tailscale">Running the server so that I can access it from my phone on Tailscale:</a></li>
<li><ahref="#now-some-code">now some code</a></li>
<li>Jade Nantou: rolled. gentle flavor, a bit sweet and floral. Great both hot and cold-brewed.</li>
<li>Fern Stream Amber Oolong: okay but I didn’t like it as much as the Jade Nantou. A bit earthier, less gentle.</li>
<li>Bei Dou: twisted. 3g in 200ml water, 2 min infusion: pretty strong, but good. Mineral-y? Smoky, maybe, in the sense of whiskey rather than lapsang souchong. 6g as iced tea is nicely strong. One of my favorites. </li>
<li>Golden Buds Milk Oolong Jin Xuan: 200F. Reminds me of the Jade Nantou, but more floral? Given that it’s more expensive than the Jade Nantou, seems less worth keeping around except for occasional variety.</li>
<li>Shan Lin Xi: rolled. 195F. another floral sort of tea. Beautiful full leaves.</li>
<li>Baked GABA: rolled. 200F. strong aroma of raisins. Ended up finding this a bit too cloying (?)</li>
<li>Wudong Lao Cong: twisted. 175F. Another earthy / mineral-y tea, maybe less so than the Bei Dou? It’s pretty pricey since it comes from 300-year-old trees.</li>
</ul>
<h2id="green-tea">Green Tea</h2>
<ul>
<li>Sencha Asatsuyu: well-rounded. Some notes of corn? Or popcorn? Strong without being fishy.</li>
<li>Sencha Yame: pretty bold. I like it iced, and hot when I’m feeling like something grassier.</li>
<li>Sencha Fukumushi: also pretty strongly-flavored / vegetal.</li>
<li>Sencha Fuji / Asanoka: also in the “well-rounded” bin for me.</li>
<li>Gyokuro: good, but 160F brew = less hot for winter. Try again in summer?</li>
<li>Bi Luo Chun: 3g, 3 min infusion: pretty gentle taste (even with a long steep) but hints of cayenne. Ultimately, not too impressive to me.</li>
<li>Dragonwell Long Jing: pretty good, closer to a Japanese green tea taste than the Bi Luo Chun. When iced, reminds me a lot of store-bought iced green tea – very default sort of flavor.</li>
<li>Yamacha Hamamatsu (from Dobra in Pittsburgh): very good, Japanese green tea that’s halfway to Chinese in terms of larger leaves, well-rounded green tea taste.</li>
<li>Golden Green: I liked this more than expected? Kinda floral a little bit?</li>
</ul>
<h2id="black-tea">Black Tea</h2>
<ul>
<li>Irish Breakfast Tea, Assam Chandighat Estate: solidly astringent & strong.</li>
<li>Yunnan Gold Tips: a little more interesting than a breakfast tea but not like, a lot? idk</li>
<h2id="milk-washed-rum-or-seedlip">Milk-Washed Rum (or Seedlip)</h2>
<p>Start with 6 oz rum, pour in 2 oz whole milk. Add lime-strength orange juice until milk starts to curdle. Stir it gently. Let set for some hours, then strain through coffee filters.</p>
<h2id="dr-j-orange-julius-cocktail">Dr. J (Orange Julius cocktail)</h2>
<p>2 oz milk-washed rum, 3/4 oz lime-strength orange juice, 3/4 oz simple syrup (or 3/4 tbsp sugar + 3/4 tbsp water). Shake with ice.</p>
<h2id="pesto">Pesto</h2>
<p>2 cups fresh basil leaves (no stems, about 50g)<br>
2 tablespoons pine nuts or toasted almonds<br>
2 large cloves garlic (I’ve used double this for more garlic flavor… = 2 tsp minced)<br>
1/2 cup extra-virgin olive oil</p>
<p>Combine basil leaves, nuts, and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Store in refrigerator or freezer.</p>
<divclass="codehilite"><pre><span></span>hugo new posts/hello-world.md
/home/mcmillen/hugotest/content/posts/hello-world.md created
</pre></div>
<h2id="running-the-server-so-that-i-can-access-it-from-my-phone-on-tailscale">Running the server so that I can access it from my phone on Tailscale:</h2>
<p><code>hugo server --baseURL http://100.81.145.47 --bind 100.81.145.47 -D</code></p>
<h2id="now-some-code">now some code</h2>
<divclass="codehilite"><pre><span></span><spanclass="c1"># Make new site with YAML config files</span>
