I rarely fork. Mrs Harters says I need to improve my forking technique.
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Hmm - and here I’ve been using likes most often to help track which posts I’ve read. I’m still working to get used to the non-nested reply stream of H.O. and get confused trying to follow the give/take of lengthy conversations within a post.
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TBH I sometimes forget just how important those likes are for others, and, similarly, how those same people (well, mostly women) use them as a P-A tool. It’s a shame so many of us were brought up not to be straightforward instead.
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Also, tbh, I often “like” a post to indicate that the poster is important to me. Some days, I don’t “like” posts that I like because the poster never likes anything that I post. Other days, I try to be above it, and “like” what I like, regardless of that. I agree with you that social makes everything less authentic and introduces all these mind games that honestly, none of us need. But some of us thrive on.
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It’s a mind fuck I don’t need in my life. Passive aggression solves nothing, and it’s a cancer in human relationships. It also existed long before social media. It’s an immature and useless affliction.
I don’t play those games. I like what I like when I like it.
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I do agree. But it’s also addictive in the same way as any other addictive thing. I can aspire to be a better person than the petty-mindedness I sometimes feel, and also aspire not to care when I don’t get affirmation through those channels. In any case, I think now we are the ones thread-drifting 
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In an insular conversation, tho 
I hear ya.
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This can be an online foodie bee, equivalent to the quilting bees of yore.
I can only imagine how PA some quilters of yore must have been. 
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And equipped with dangerous weapons to boot!
Gotta watch out for grannies wielding knitting needles.
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It continues to be intriguing to me how here in the western US people think of rye and caraway synonymously. I have more than once had people state that rye bread is “too strong” or “too mild” when what they are expecting is the caraway flavor.
Perhaps this is worth a thread…
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Nah, that would be too insular of a topic …
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Caraway is a polarizing seed.
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Where are you?
SF Bay area - have had this reaction with friends in Pacific NW as well as Idaho / Colorado.
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Interesting. I’ve lived my entire life on the East Coast (Philadelphia) and have always understood “seeded rye bread” to be rye bread with caraway seeds. As opposed to its plainer “rye” bread, which omits the caraway.
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I sometimes confuse rye and pumpernickel.
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Many West Coasters refer to pumpernickel as “dark rye”. I’ve ordered a turkey on rye, and the clerk asked dark or light?
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I do think it would be a great topic! As recently as a few years ago, I’d bought some light rye flour for a baking project & expected it to taste of caraway!! Shocked when it produced a fabulous bread & now I need to buy more. I do love seeded rye with tuna, also Reuben’s. Have never had Aquavit, need to change that in 2023!
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No you don’t.
Then again, there are people who enjoy it 
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Haha - is it really bad or just meh? Does it mix with anything or just best ice cold & thrown back fast?
