I've been considering an e-reader for a while, basically I'm running out of space for my books. I buy books, then I try to figure out where to store them.
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I am pretty sure that in a week we’re going to see ads for Valentine’s Day.
This is the sort of stuff that makes the idea of hibernation ever more appealing.
I feel your problem. I think that a kindle (Paperwhite model) is a very good investment for readers and bookworms. Try it for a week and return it if you don’t like it. Ebooks tend to cost less, and if your library has overdrive or similar you can receive public library books for free from your couch. Plus there are ways to upload … ahem… books that are found in strange places of the net, plus the entire Project Gutenberg library. The battery lasts for week. It will last many years… if you don’t lose it like I did, that is.
There’s also another huge, secret advantage that only a few enlightened people know:
Contrary to paper books, my wife doesn’t know when I buy an ebook, so I don’t get the “another one?!?” look from her.
That might be very important, I've read about the "Send to Kindle" feature. Trying it for a week and returning in case I don't like it, sounds very good.
I've bought 5 books over the last two weeks, and put two more on my reading list.
I think I’ll stick with Queen, Dire Straits and Snow Patrol.
Yep try it. Of course don’t expect the device to be as responsive as an iPad, but you’ll get used to it quite quickly. I recently converted my father-in-law to kindles. He used to be a “paper only” type of voracious reader. Last summer I convinced him to try a kindle and now he’s addicted to it. I think that part of it is the ability to change font size.
Make sure to get the Paperwhite and not the regular one.
That I can well understand.
However, YouTube is also brilliant for some of the Baroque music that I love, (and also, for watching Hairy Bikers recipes).
I tend to watch more landscape photography videos. Never a fan of cooking shows. I’m not going to get to eat the food, so best not to watch!
Ah, this I can understand.
If there were cityscape photography shows, with interesting historic photography, I'd watch that.
Well, I watch to learn how to prepare stuff that I mightn't have prepared, or, to learn tips and tweaks on how to do it better.
In fairness, I must say that I have learned quite a lot from the Hairy Bikers, or Gordon Ramsay, the Italian show Vincenzo's Plate - small, obvious things, that I simply hadn't known, (I can now prepare a serious Pasta Carbonara, a dish for some strange reason I had always thought difficult, and these days, when I cook fillet steak, it is delicious), or suggestions on how to cook cuts - or dishes - that are of interest.
I agree its too early for Christmas music/decorations/sales, but this guy gets 50 points!
The kindle feature I’ve grown to appreciate is the built in dictionary. The ability to quickly lookup definitions while reading,?I’ve found to be very convenient. Much better than stopping and sorting through a paper dictionary.
Well, whatever about a Kindle, I must admit that I find the dictionary on my computer to be rather handy, exceedingly helpful and quite extraordinarily useful, and barely a day goes by without a swift consultation (on my part) of that wonderfully convenient text.
Jack the Giant Skellington was here.
My Kindle has been unused for a while, and I can't resist the temptation of printed books. When I read, I like to jot down my current thoughts in the books, so my house is now filled with printed books...
I tried to learn how to cook on YouTube, but the food I cooked never turned out the same as what they did.
I'd struggle to read books on an iPad. (Heavy and bright screen) Dedicated readers like the Kindle are in my opinion far better. I do though think that certain books suit e-readers better than others. I find that immersive fast reads, novels, sci-fi etc work well on a Kindle but non-fiction, or anything with diagrams or even a complicated set of characters (that require flicking back occasionally) can be tricky and physical books are far better for those sort of things.
Kindles also great for commuting, travel etc. (They're light, slim, go in a coat pocket and have a backlight.) Mine is a bit sluggish at times though and that can annoy me - particularly as it 'updates my reading experience' just as I settle in for a quick 5 min read. I also find it a bit unintuitive occasionally but they're not expensive so I'd say give one a go.
I agree with this assessment. At the end of the day, paper vs kindle is not mutually exclusive. I still buy many books on paper, and I buy many ebooks. Novels are perfect on kindle. History books, it truly depends because I love to write on them and annotate them (as long as they are not rare or pricey). Pricing is also a factor. I bought many 99cent ebooks. Ultimately, both forms provide great reading opportunities.
These days, I jot down my thoughts on paper - not in the books themselves (when I was teaching, things were a bit different).
One of the things that it takes you (one) some time to realise is that whole question of calculating time when cooking.
In my experience, both books (cook books) and You Tube videos completely underestimate how long something will take to do: You know, those lying recipes, - even the ones written out on YouTube - which blithely and glibly state that "prep: 15 minutes" when, in actual fact, it is closer to 30 or 40 minutes.
Likewise, know your oven: Your oven will not necessarily (unless it is brand new) conform to the time frames sketched in such programmes: Nowadays, I use their time frames as rough guidelines (unless I am really familiar with a dish, in which case I will know myself how long it is likely to take to prepare it), rather than a set of cast iron instructions which are intended to be obeyed literally.
The point is, many of those who cook online (or, write cook-books), are professionals, or semi-professionals. We are not. At best, some of us are pretty good amateur chefs.
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Very interesting - and nuanced - and wonderfully tolerant thoughts (and advice) on Kindles. Thank you both.
Yes, it doesn't always have to be a polarising, divisive and dividing case of "either/or", does it?
For, in an ideal world, it can be a position where one says "and/and" (paper books and Kindles).
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Artisan sausages (actually made as recently as yesteday - I had spoken with the proprietor last week when I placed my order) were delivered to my door today.
Artisan, hand-made (totally natural) Merguez sausages, Fennel & Chilli Italian sausages, classic breakfast sausages, and dry cured bacon rashers comprised the order.
Artisan, hand-made (totally natural) Merguez sausages, Fennel & Chilli Italian sausages, classic breakfast sausages, and dry cured bacon rashers comprised the order.
Damn and double damn.
For the second consecutive week, my local shop/store did not receive their (weekly) delivery of organic milk, they normally put one aside for me.
Fortunately, I had phoned the cheesemonger earlier, and they said that they will put aside a litre of organic milk for me, and have also put aside organic cream.
However, for now, and until tomorrow, I am completely out of dairy products such as cream or milk.
For the second consecutive week, my local shop/store did not receive their (weekly) delivery of organic milk, they normally put one aside for me.
Fortunately, I had phoned the cheesemonger earlier, and they said that they will put aside a litre of organic milk for me, and have also put aside organic cream.
However, for now, and until tomorrow, I am completely out of dairy products such as cream or milk.
I very rarely cook. Mrs AFB does it. She is allergic to so many different ingredients we eat very similar foods most nights. Chicken breast, rice and fresh vegetables mostly.
Black coffee it is then! One of the advantages of using long life milk is we always have plenty in the cupboard.
Black coffee.....hmm.
There is something so soothing about coffee and milk (especially in winter).
This - taking coffee black - is something I quite like (especially as an espresso) above all, when abroad, but, it does also seem to suggest sugar. And warm, sunny climates.
Now normally, with the exception of espresso, I don't take sugar in coffee (or tea, for that matter).