One of the big things that Forge did for us a long time was handling of deployments. The ability to just have it respond to a commit: download the code, do the build and then restart FPM, was great.
We don't use that anymore, but we use it for provisioning and maintenance of systems... it's not GREAT at that, but it is still super nice to be able to say "stand up a MySQL server" and then it's just up and ready to go in a few minutes without having to deal with Ansible and Akamai...
We use Forge because they support our non-big-3 Cloud provider and because they take the headaches out of provision systems. Overall, it's been great.
The thing I love/hate about Forge is that it makes some stuff JUST easy enough to not have to build yourself, but also makes it just frustrating enough for the customizations/tweaks we've built up over the years.
More recently, we started using the API to script various setups and configurations. It took processes that used to take several hours and made them minutes. This means we avoid having to figure out and manage things likes what the default nginx config is across servers. But then, there is SOME stuff like PHP ini files that you can't modify via the API. So we end up running an amalgamation of API commands with some "command scripts" that do the one-off things.
All things considered, I wish there was an Ansible migration path off of Forge. There are so many little things we've had to do that results in our needing to create and run one-off scripts but Forge has just the little bit of edge that migrating off is "more trouble than it's worth".
I just with they could fix the team dynamics. e.g. I want to be able to have a library of scripts (forge: recipes) my team can run—but since I'm the account owner, only I can run them!
Not only do heels modify someone's height, they also modify the range of motion for doing something like squatting down.
For kids this isn't a problem, they can squat all the way down without issue. But as an adult, regaining that lost mobility is a process!
But, try this: elevate your heels by an inch. Then try 2 inches. You'll find that you can more comfortably squat down the more your heels are elevated. It also impacts center of balance and the angles at which your back is at while squatting.
I read once that people in a certain country were accustomed to doing work in a squat position, perhaps due to lack of chairs/seats for the poor, but I thought it was cool after being forced into a chair/desk posture for my entire life. I've also heard that catchers in baseball retire because their knees give out after the constant squat/crouch position, catching pitches at home plate. Should catchers wear high heels? Got to watch "A League of Their Own" again...
There are also wedges/slant boards for this purpose.
Lifters also have another purpose: they provide stability by connecting your feet more "solidly" to the ground. Other gym shoes (cross-trainers, running shoes) have padding in them... which is awesome for running but that squishiness can translate to instability when you're literally doubling or tripling the amount of weight.
Consequently, some lifters who have the ankle mobility will lift without shoes. Given the state of most gym floors, that's a no from me, dawg, but hey to each their own.
I live in Bell County now but I spent a lot of time in and around small TX towns (smaller even than Zabcikville or Cyclone) where a lot of the residents were 3rd generation or 4th generation immigrants. Growing up we learned some Czech and "Czech identity" was (is still, at least for my "elders") a big deal.
Anyway those "sausage rolls" are called klobasneks (or Klobásniks).
It's a bit of a shibboleth since the only people that seem to know that are the Czech. ;)
Interestingly we never called anything a danish—but we did have a lot of strudels.
I mentioned it in another comment myself, but I think it’s funny how online every time I see this topic this comment about the misnomer comes up. IRL I’ve lived all over the Texas triangle my entire life and have never actually heard anyone say anything other than kolache regardless of sweet/savory. My Czech great grandmother died when I was about 10 though so maybe I just don’t remember hearing it.
My kids have learned the precise term for the savory ones from me, but you're right that most Texans, even many Czech Texans, do not know it! To be fair, the origin is that Czech Texans used the same kolache bread and stuck meat in it. People might not think it matters, but many kolaches I've had from shops do not use the bread I'm familiar with from my grandmother (and cousins). I won't name names, but their bread doesn't taste very good, and only a few shops make the same bread I grew fond of at my grandmother's house, and that same kind of bread was used for both the sausage ones and the sweet ones at my grandmother's house.
Agree that the bread is origin and makes all the difference. Especially when compared to a normal “pig in a blanket” style which usually has biscuit/croissant bread the kolache dough is much sweeter. I’ve tried making it at home a couple times and have never been able to get it quite right. It’s either not sweet enough or not airy enough. I’m not a great cook though tbh.
For me, Shipley Donuts is pretty wide spread in parts of Texas and has good kolaches. There’s found at most donut shops but there’s a thing here too now where most donut shops are owned by SE Asian folks and it seems they all use the exact same dough premix and I think it all tastes pretty bad. Also, if you like cheese in it there’s a big difference as places like Shipley puts more in there and it’s quite a good meat to cheese ratio. The other places only buy sausages with cheese already mixed inside and it’s not cheesy enough IMO.
The kolache market in Dallas is abysmal compared to Houston and Austin and up to West, and pretty everywhere inside that triangle. It seems like Czech folks never ventured north of West lol. Pretty much ever road trip I take from Dallas I’m seeking out a “good” sausage and cheese kolache
I should just learn how to make that dough. I regret not buying that Church of the Visitation (Westphalia) Altar Society cookbook I saw on the counter at Green's.
I’ve not had luck following recipes I’ve found online. Could be my execution but it never turns out right. Most of the original immigrants have passed but if you can learn from someone in person you definitely should not let the opportunity slip by you.
Right. If there is training or some other non-Apple/vendor agnostic stuff that has to go on (VPN) or device management they probably don’t want to get involved.
It might have been Nolan's idea, but the first Chuck E. Cheese was actually created, operated, and owned by Atari. Nolan wanted Atari to have a place to operate and profit from the arcade machines they built. But the engineering work, marketing etc. was all done by Atari employees.
When Warner Communications bought Atari from Nolan, they really didn't want the restaurant. So Nolan bought it from them, took it private, and expanded it.
I think it's pretty reasonable to assume "better working conditions", given the near infinite stories of Amazon abusing workers in fulfillment centers.
We don't use that anymore, but we use it for provisioning and maintenance of systems... it's not GREAT at that, but it is still super nice to be able to say "stand up a MySQL server" and then it's just up and ready to go in a few minutes without having to deal with Ansible and Akamai...