I agree that reverse-chronological is the better Twitter view. But it bothers me that it is "reverse". In "reverse", with newer tweets at the top, I start scrolling up to see newer tweets but if it's a long tweet, thread, or reply I have to scroll back and forth to find the start and then read to the end. It would be much easier if it was just "chronological", with the latest tweets at the bottom so that I could scroll in just one direction.
If you can find it, Pecorino aux truffes is fabulous! Loaded with umami. So good, just on its own. There’s an Italian cheese guy at my local weekly market. Generously distributes samples of whatever the current person being served is buying to everyone standing in the queue. Awesome marketing.
Dude, you can't go and eat Pecorino on its own!! It's FABULOUS in a simple cacio e pepe pasta plate (basically, spaghetti, LOADS of pecorino and LOADS of pepper and that's it.) We discovered this wonder in Rome and it's been one of my favorites ever since. But yeah, Parmigiano Reggiano is hard (impossible??) to beat.
I agree that reverse-chronological is the better Twitter view. But it bothers me that it is "reverse". In "reverse", with newer tweets at the top, I start scrolling up to see newer tweets but if it's a long tweet, thread, or reply I have to scroll back and forth to find the start and then read to the end. It would be much easier if it was just "chronological", with the latest tweets at the bottom so that I could scroll in just one direction.
If you can find it, Pecorino aux truffes is fabulous! Loaded with umami. So good, just on its own. There’s an Italian cheese guy at my local weekly market. Generously distributes samples of whatever the current person being served is buying to everyone standing in the queue. Awesome marketing.
Dude, you can't go and eat Pecorino on its own!! It's FABULOUS in a simple cacio e pepe pasta plate (basically, spaghetti, LOADS of pecorino and LOADS of pepper and that's it.) We discovered this wonder in Rome and it's been one of my favorites ever since. But yeah, Parmigiano Reggiano is hard (impossible??) to beat.