sweasel.com

If anyone has tasked one of the coding AIs to redesign itself so it has a smaller memory footprint I haven’t heard about it. With the mond-biggling sums of money being spent on AI compute you’d think the bean counters would be most anxious to find cost reductions, but I see no sign of that.

As for personal gear, I sure am glad when I got my new (now, not so new) notebook I installed more RAM and SSD. I’m now enjoying the benefits of 40Gb RAM and a pair of 2Tb solid state disks.

I bought a 64GB RAM laptop back in Nov for $900 and I’m very glad now I did. It’s that price now for 16GB and 1/2 the SSD capacity.

It’s not a good time to buy anything computerish…wait till the AI bubble pops and there’ll be a fire sale.

Our Spring was dry, so the deep down moisture that usually persists from then was simply absent going into Summer, so my potatoes didn’t give me as much as they usually do. Other than that the garden is okay. Been freezing a lot of green beans and roasted Summer veg and wondering where we are going to put the next half-cow this Fall.
Might have to start canning more stuff just to save freezer space, but I really hate canned vegetables (except tomatoes and pickles).

With all the rain we’ve been getting for the last two months, I should have planted rice.

One more time:
The Rothschilds own Europe (including the UK) and europe does whatever their owners want done. The yearn for the e”good old days”of their Messiahs – Lenin and Stalin – and intend to get there BAMN.
Their goal is to exterminate the White race end elimnate Christianity.
THEY are the evil funding the illegal alien terrorist invasion!!!

In the USA, our mincemeat, and all the grocery meat like beef and pork, are filled with water. If you are making a burger you raise the temp of meat to about 140 and out comes four ounces of water per pound. It is rather disgusting. You have to boil the water off of your meat before you can sear it. I am switching to mail order bison, elk, and boar. It costs a little more but you aren’t cheated of four ounces per pound with some mystery liquid that has to be boiled off (or poured off as it manifests.) Steak, chops, mince, you name it, all has four ounces of water per pound.

Adding to the comment I left on another post. Scarcity as a design lever only works while the audience believes it is real, and that trust is spent very quickly — the essay makes that trade-off clear. Tangentially, the same collapse in cost has happened with visuals: what used to require a photographer is now a few minutes in an AI photo editor, so scarcity of imagery has stopped being a signal of effort at all.