Category: Uncategorized

Need context? It’s a reference to the Dunning-Kruger effect:

Thanks to Sue Edworthy for the find!

Last week, this announcement appeared on LinkedIn, and then disappeared after it was roundly mocked online:

Tap the image to see the stool-softeningly stupid post at full size.

That’s right: those lifestyle geniuses at Just Eat thought they’d just invented the lunch break (and perhaps Second Breakfast or Elevenses).

Here’s the text of the announcement:

This morning we launched the Just Eat Power Hour… our colleagues told us while in lockdown they were on back-to-back calls and found it difficult to take a break away from their screen. That’s not how we roll… so we’ve introduced the power hour!

It’s designed for Just Eaters to have guilt free time away from meetings, have lunch with the family, go for a walk (social distance), exercise – just breathe… it’s their time!

Another way we continue to ‘Brilliantly enhance the lives of Just Eaters everywhere!’

For more, see Gizmodo UK’s story: Just Eat Announces Wild New Concept of ‘Lunch Breaks’ and the Internet is Having a Field Day.

Here are some of the lunches we’ve had recently at the Pavka/deVilla household. Tap any of the photos to see them at full size.

March 20: Salami-wrapped cheese and salad.

March 26: Coleslaw, smoked mullet with kewpie mayo, Florida avocado from Bearss Groves topped with Trader Joe’s “Everything but the bagel” seasoning.

March 27: Smoked trout, vegetable stir-fry, Florida avocado from Bearss Groves topped with Trader Joe’s “Everything but the bagel” seasoning and kewpie mayo.

March 28: Scrambled eggs with greens and mushroom, jasmine rice topped with furikake.

April 2: Spinach salad, Florida avocado from Bearss Groves, shrimp, homemade cocktail sauce (it’s easy: ketchup, horseradish, lemon).

April 3: Dill pork loin, sautéed zucchini, plantains cooked in coconut oil, butter, and five spice, Swiss Chalet sauce (I maintain a local stash of packets that I buy whenever I’m in Toronto).

April 4: Tuna salad, english muffin, Florida avocado from Bearss Groves, coleslaw, cucumbers, organic tomatoes in freshly ground pepper and balsamic.

April 15: Salmon topped with salt, pepper, and dried lemon peel on top of garlic brown rice, collard greens cooked in garlic olive oil and Maggi.

April 16: Spinach salad topped with leftover sautées yellow squash, smoked trout with kewpie mayo, Florida avocado from Bearss Groves topped with Trader Joe’s “Everything but the bagel” seasoning.

April 18: Pork sisig, Mexican street corn from Gallito/Rooster and the Till, sautéed zucchini, shredded cabbage with kewpie mayo.

Tap the image to see the original tweet.

This is from 2018 — how did I miss this?

Me doing some fortnightly vegetable shopping at Bearss Groves.
Tap the photo to see it at full size.

Apparently, “maskie” is a new term for “selfie in a mask,” and it’s a trending hashtag on Instagram.

Wondering what kind of mask I’m wearing? This article explains everything.

Tap the image to see it at full size.

Thanks to Jennifer “JJ” Johnston for the find!