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Lunchtime Photo

I pass this sign every time I return from an astrophotography session in the desert. There are two of them, both misspelled, and I keep wondering if they're ever going to be replaced. The odd thing is that the signs on the eastbound side of the freeway are spelled correctly. Go figure.

July 21, 2024 — Desert Center, California

9 thoughts on “Lunchtime Photo

  1. msobel

    asking a GPT to define the word (as in the dictionary game) using french culinary and not mountain concepts

    Here are some French-inspired culinary definitions for “Moutain” that have no connection to mountains:

    Moutain (noun): A delicate spread made from mustard seeds, garlic, and crème fraîche, served alongside crudités or charcuterie. It’s known for its subtle heat and creamy texture, perfect for adding a refined bite to appetizers.

    Moutain (noun): A miniature French tart filled with a blend of cheeses, caramelized onions, and a hint of Dijon mustard. Served as an amuse-bouche, each Moutain is a savory bite-sized treat bursting with flavor.

    Moutain (noun): A rich, egg-based custard flavored with saffron and white pepper, baked to a golden top and served warm as an entrée in haute cuisine. Moutain is prized for its velvety texture and luxurious taste.

    Moutain (noun): A type of buttery, flaky pastry filled with a blend of garlic-infused butter and aromatic herbs, baked until golden and crisp. Often served as a side to accompany roasted meats or soups.

    Moutain (noun): A unique, small-batch vinegar infused with lavender, thyme, and a hint of honey. Used to elevate vinaigrettes or drizzle over roasted vegetables, Moutain has a lightly floral, tangy finish.

    Moutain (noun): A culinary technique involving the gentle, slow cooking of meats in a mixture of white wine and shallots, resulting in exceptionally tender, flavorful dishes. “To moutain” a dish is a mark of finesse in the kitchen.

    Moutain (noun): A traditional French dessert, similar to a clafoutis, made with apricots and a dash of almond extract. Baked until the top is caramelized, it’s often served with a dollop of whipped cream and a sprinkle of toasted almonds.

    Moutain (noun): A rare French spice blend, commonly used in charcuterie, made from ground fennel seeds, bay leaves, and black pepper. It’s known for adding a warm, aromatic flavor to pâtés and terrines.

    1. bouncing_b

      In fact, almost 20% of the words in the French language describe food or cooking techniques.

      I think ChatGPT I’d getting it right./s

  2. MikeTheMathGuy

    Consider the words of the comedian Liz Miele, who is dyslexic: "I have ten ways to spell 'museum'; you only have one. It's like you're not even trying!"

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