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The apparent discontinuation of Patum Peperium Gentleman’s Relish – the brackish anchovy spread, not a euphemism – might not be the worst news, but it feels typical, isn’t it just typical? Some people are holding out hope that it’s a publicity stunt, like all the times Heinz has stopped making salad cream … for an hour, but I don’t think so. I thought I still had a pot or two in a cupboard, and some of the salmon-based Poacher’s Relish too, but no – I know it’s so salty that use-by dates don’t really apply, but I threw them away because it’s bad for the old blood pressure.
Do you know I’ve had a blog post about the stuff in my drafts folder for more than ten years? I suppose I can delete it now. Past me found it interesting that the smaller pots were somehow cheaper per gram than the larger pots, but I might have got that wrong, and I didn’t think it was interesting enough to finish and publish it.
There’s still an Italian anchovy paste that comes in a tube that’s disquietingly similar to toothpaste.
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Some work. I did one of all the things I’ve been thinking about and putting off for ages, and stuck Vinyl (fka Varnish) in front of the website, and it is good. I’d been making do with Cloudflare’s support for the
CDN-Cache-Controlheader, but to do things like caching a different version of certain pages for visitors in Ireland I’d have needed to jump on a call with an enterprise salesperson, no thank you. And now I’m slightly closer to being able to dispense with Cloudflare one day if I want to.