When I was a kiddo in the 80s, pistachios and other shelled nuts were commonly a winter holiday thing and I rarely ate whole nuts otherwise. I think peanuts, almonds and cashews are the exceptions, but they were almost always without shell. It’s been a few decades, but I remember having red and green (default, I guess, but maybe dyed green as well?) pistachios at Christmas and having to fight with the shells to get them out. They were the tastiest and I didn’t care much for walnuts, chestnuts or pecans.

Searching about ‘red pistachios’ also suggests it was a way to hide lower quality nuts. I’m not fully convinced about that, though, because I remember red dyed things tasting terrible as a kid. I don’t think most modern red food coloring tastes bad, but it used to. The amount of dye that made it on to the edible portion may not have affected the nut’s flavor too much, though.

All that to say: It could have been a marketing gimmick?

These same snowflakes were singing ‘despacito’ almost a decade ago.

That’s a neat form factor.

I have something like this mounted in a torchiere floor lamp. high output (something like 15000LM) and a cool color temp (6500K I think). My office has daylight when I turn it on, but it’s aimed up, indirect and high enough it’s not generally in line of sight. Probably would have used the bulb above if I could find cob lights when I bought this one.

I feel… seen? or maybe not seen.

If I need to read some tiny-ass model number printed in silver on a grey background off the back of a gadget, I need me some 6000K and 1000+ lumens, not some muddy-warm-white <800.

-Me, in the kitchen

correction:

-Me, in MY kitchen

I tell people to “get out of my kitchen” all the time. I keep it neat, I keep it functional, don’t leave your dirty dish there you heathen, get out!

Guest cooks are welcome, at which point I will get out of their way too, but when I’m head chef, I’m the LAW.