Yeah, that’s much different than the brown bread my family calls Irish soda bread. Here’s the recipe:

• ½ lb./225g whole wheat flour (1-3/4 c.)
• 3 oz./75g unbleached white flour (2/3 c.)
• 1½ oz./40g porridge oatlets (3 heaping Tbsp.)     (steel cut oatmeal or John McCann–in a tin)
• 1½ oz./40g  wheat bran (1 c.)
• 1½ oz./40g wheat germ (1/2 c.)
• ½ tsp. baking soda
• ½ tsp. salt
• 1 pint/600 ml buttermilk (2-1/8 to 2-1/3 c.)

1. Preheat a cool oven, 300ºF/150ºC/Gas mark 2.
2. Grease and flour a 2 lb./900g loaf tin (I use an 8-1/2 x 4-1/2 x 2-5/8 inch bread pan).
3. Mix all the dry ingredients together thoroughly.  Then, add them to the buttermilk and mix quickly to make a wet dough (I have found it better to use only 500 ml or 2-1/8 c. buttermilk).  Turn into loaf pan and bake in the preheated oven on the very bottom shelf for 2 to 2-1/4 hrs.  When cooked, the bread will shrink from the pan slightly and sound hollow when rapped on the bottom with the knuckles.

When I make it it’s much wetter than that and definitely needs to to poured into a bread pan. This is for Irish Brown Bread, not for the white flour soda bread with currants and whatnot.

It’s much closer to a cake, really; it’s a batter more than a dough. It’s not sweet though, which is a defining factor for a lot of people.

Then this is definitely your easiest and safest way to go: no new services to configure, no rolling the dice to see how upset the org will be about possible policy violations.

If the note is with your shoes, does that make it a footnote?

Interesting! That definition kind of fits with the sail that the Spanker replaced, which was called the Driver.

Interesting! I can’t actually say on that one; to me, “spanking” sounds like an old fashioned intensifier I’ve heard “brand spanking new” a few times, which feels like the same kind of use. As to whether that has anything to do with the sail, I’m not sure. It looks like the sail itself was introduced in the late 18th century; in Seamanship in the Age of Sail, John Harland reports that one William Nicholson complains about the new sail design in a book of his in 1792. That’s the closest I can get to origin of the term.

Other people’s boats are always the best to sail on ;)

I’ve never heard of a “gallant,” just a “top gallant” (usually “t’gallant,” sometimes “gans’l”). I’ve sailed on ships with split t’gallants, though. I did sail on one ship with a skys’l, never a moonraker; I suspect those are both terms for “a sail above the royal”.

Unfortunately not! The poop deck is an elevated deck, aka a sterncastle; back aft on this one is the quarterdeck.

“Rum, sodomy, and the lash…”

Definitely one of my favorite albums of all time: https://youtube.com/playlist?list=OLAK5uy_nqo2SNJP3rvX6HhtfIJ-YYTaRRJAni5C4&playnext=1&index=1#bottom-sheet

A ton of work and attention went into that film to keep it historically accurate, even down to assigning all the extras to watches and figuring out what the watch rotation would be and who would be on duty at any given time.

FYI the red ones are studding sails, often called stu’nsails because sailors love leaving off letters (like how “boatswain” is often called “bosun”). Also, jibs are staysails; staysails are any sail that slides up and down a stay, which are the pieces of standing rigging that support the masts from the front and the back.

I do kind of wish the dogs were so sitting around playing poker instead of eating, though.

I see a stealth bomber and a subdivision.

Can’t have autistic chickens! /s

That’s because in America we’re so concerned about contaminants on shells that we clean all the protection off the outside, making the shells porous enough for bacteria to get through. Store-bought eggs in the US so have to be refrigerated.

A blowtorch and a pair of pliers.

Oh gotcha, that’s a shame. I wonder why?

FYI your spoiler text isn’t working for me; nor is that of anyone in the reply chain. Not sure if this is a problem with Boost, some weird federation glitch, or something else.