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Going IndieWeb for Lent?

Quoted Bryan Ruby on Twitter (Twitter)
Although I'm not a practicing Catholic anymore, old habits are hard to die. I plan to reduce my time on social media this Lenten season. Less time here and more on my blogs: Personal Blog: http://bryanruby.com/ Fifty-Two Posts a Year: http://fiftytwoposts.com
I like the concept of this. Lent done #IndieWeb style.

📖 Read pages 59-74 of Ramona the Brave by Beverly Cleary

📖 Read pages 59-74, Chapter 4: The First Day of School, of Ramona The Brave by Beverly Cleary (William Morrow and Company, , ISBN: 0-688-22015-0)

That wicked Howie and his need to stick to a hyper-strict version of the facts. If only we had more in government like him.

📺 “Whose Line Is It Anyway?” Ralph Macchio (Season 5 Episode 8)

Watched "Whose Line Is It Anyway?" Ralph Macchio (Season 5 Episode 8) from CW
Laugh on Laugh off. RALPH MACCHIO (The Karate Kid) makes a guest star appearance. Hosted by comedian Aisha Tyler, cast members Ryan Stiles, Wayne Brady and Colin Mochrie, along with guest comedian Jonathan Mangum, put their comedic skills to the test through a series of spontaneous improv games that are prompted only by random ideas supplied by the studio audience.
Poor Ralph didn’t have much to do here. I wonder why celebrities like this even consent to participate when they’re literally just props on the stage.

📺 “The Big Bang Theory” The Novelization Correlation (Season 11 Episode 15) | CBS

Watched "The Big Bang Theory" The Novelization Correlation (Season 11 Episode 15) from CBS
Directed by Mark Cendrowski. With Johnny Galecki, Jim Parsons, Kaley Cuoco, Simon Helberg. Leonard's book raises questions, and Amy guest stars on the new Professor Proton show.
Oddly a bit too dense with plot and not as much funny as usual.

📖 Read pages 40-57 of The Bread Baker’s Apprentice by Peter Reinhart

📖 Read pages 40-57, Chapter 1. What is it About Bread: Classification of breads & beginning of 12 stages of bread, of The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart (Ten Speed Press, , ISBN: 978-1-60774-865-6)

Lots of nice definitions and categorization, though I can already tell from other readings that some of the definitions, particularly for pre-ferments, aren’t always as solid as I’d like them to be. As if he were a mathematician, however, he seems to delineate a pretty tight set here that he indicates he’ll stick to throughout the book.

Four types of pre-fermented dough
Stiff/firm: pâte fermentée and biga (no salt)
Wet: poolish and sponge (or levain levure)