A new episode in the pasta series, second new recipe for the year. Forgive me, mea culpa, but I couldn’t find guanciale so I used local cured pork instead.
Seb’s Web
I’m Seb: kind of working in IT, kind of working on other things as well – jack of all trades and master of none, and that’s how I like it.
I should have been a court’s “jester and weird artist in residence”, but capitalism made it such that I have to work during the day to support techno-feudalism and do my hobbies in my spare time. This is where I’m posting attempts at art, whacks at writing, rolls of reviews, bucket list blunders, artificial articles and a hodgepodge of hobby histories.
Stick around for stories on slow, retro, and analogue living, odd history, weird finds, half-baked reviews, alternative media and a big folder labelled “misc”.
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Seb's Web 
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