Micah Nathan (micahnathan)

I haven’t. Send help.

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I think 5-7 years is safe, anything longer is ineffective. A wonderful detour I discovered years ago: opening a magnum of de Riscal rioja ($50?) that was several years past its maturation, the wine looked and tasted like a very good Burgundy. Nearly all the alcohol was gone, making it smooth and gulp-worthy.

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Earlier today I found myself going down a rabbit hole about literal rabbit holes. Meta now at maximum capacity.

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It's a dirty job but someone has to do it. Count me in.

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