Angle grinder and an axe, that man has balls of steel. Fair play to him!

I’ve got planes and a chisel from late 1800s, some of the best tools I own. The steel of the blades is fantastic, and the feel of the handles after more than 100 years of being handled is fairly unique

You’re dead to me - history, different expert and comedian guest every week, very good

No Such Thing as a Fish - superb trivia show

Sci-Show Tangents - “lightly competitive science knowledge showcase”

A Podcast of Unnecessary Detail - science and math facts around a random topic from 3 very smart people

The Infinite Monkey Cage - science and comedy with Brian Cox and guests

Journey to the Microcosmos - interesting things in our microscopic world

This is why I like telling people that they’re one in a million. It sounds like a compliment, but I’m literally saying that there’s 8000 people exactly like you.

I have the Flint, I think I paid about $80 for an open box one, it’s easy for a pleb like me to set up. Running Mullvad on it is definitely quicker than on my devices

Massively. My first manoeuvre when I go in someone’s house is to look at their bookcase, and judge them accordingly.

Here’s my favourite car YouTube, awesome videos

System shock

Daphne Did It by Cleopatrick has been on repeat in my brain most of the time this week

“I threw that shit before I even walked in the room!” One of my other favourites is the pool hall fight, where the pump actually smacks the actor he’s fighting, and the guy loses his cool. Then there’s a swift, unplanned cut, and suddenly he’s fighting someone else entirely. It’s all those little pastiches of shoddy movie-making that you can miss, such a good movie!

Black Dynamite

Get a lamb tagine recipe down, and work out all the trimmings, it’s pretty easy, and it makes a proper spread with pretty minimal effort. The tagine is the only real cooking, and it’s pretty relaxed. Then do a decent couscous (or CPU’s void as autocorrect would have it), with lots of stock, butter, and zatar, get some decent flat breads, and then bung out a whole load of mezze bits like humous/olives/stuffed bell peppers etc. It looks like loads of effort, but it’s actually cruisy, and it tastes fantastic

I’ve only just discovered Darktable, so I was a bit reticent to call it one of my favourites, but for the relatively minimal editing I actually do, it does seem to be pretty ideal. I only use Digikam for organisational stuff really - do you find that Darktable’s filing/cataloguing ability is good enough that you only use the one program?

I’ve been liking Digikam and Rawtherapee (which is an awful name for the record) for photo gubbins.