• 1 red bell pepper, thinly sliced ($.70)
• 1 yellow or orange bell pepper, thinly sliced ($.70)
• 1 cup mushrooms, sliced ($1.50)
• 1 cup black or kalamata olives ($1.50)
• 1/2 cup thinly sliced onion ($.20)
• 1/4 cup olive oil ($.20)
• 2 tablespoons lemon juice ($.40)
• 2 tablespoons apple cider vinegar ($.20)
• 2 tablespoons maple syrup or agave (optional, for those who like a touch of sweet) ($.20)
• 1 tablespoon onion powder
• 1 teaspoon freshly minced garlic
• 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried oregano 
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1-2 medium sized zucchini, spiralized

• 2 bananas, sliced and frozen ($.60)
• 1/2 cup almond milk ($.40)
• 2 tablespoons raw cacao powder or cocoa powder
• pinch salt
• few drops of stevia, if more sweetness is desired

• 1/4 cup melted coconut oil ($.80)
• 1/4 cup raw cacao powder or cocoa powder ($.80)
• 1/4 cup finely ground coconut palm sugar ($.80)
• pinch salt 
• 2 tablespoons chopped pistachios ($.40)

1. Place all fudgesicle ingredients into  blender and puree until very smooth. Add more almond milk or water if needed to facilitate blending. 
2. Pour into popsicle molds and freeze for several hours until fully frozen. 
3. Prepare the chocolate shell coating. 
4. Place all the chocolate shell coating ingredients into a small bowl and stir well until smooth.
5. Remove the fidgesicles from the freezer and pop them out of their molds.
6. Dip the fudgescicles into the hard chocolate shell, or drizzle it over them to coat. 
7. Just heating the coconut oil up enough to melt it and not any warmer will yield the best results. If needed, gently remelt the chocolate hard shell. 
8. Add a sprinkle of chopped pistachios or other chopped nut, if desired. Cacao nibs also work well.
9. Any leftovers can be wrapped and stored in the freezer for a week or so.

• 1 head romaine, chopped ($1.70)
• 1 orange, peeled and sectioned ($.50)
• 1 banana, sliced ($.30)
• 2 tablespoons sliced onion

• 2 oranges, peeled and sectioned ($1.00)
• 2 tablespoons balsamic vinegar ($.20)
• 2 tablespoons maple syrup (or two droppers stevia) ($.40)
• 3 tablespoons tahini ($.40)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• crushed red pepper flakes for the top

1. Prepare the salad ingredients.
2. Place all the dressing ingredients except the crushed red pepper flakes into a blender and puree until very smooth. 
3. Assemble the salad ingredients on plates or in bowls. Add the orange sections, banana slices, and onion to the top.
4. Pour salad dressing over and add a sprinkle of black pepper or crushed red pepper flakes. I added both.

• 1 peach, sliced ($.80)
• 1 plum, sliced ($.90)
• 1 apple, sliced ($1.25)
• 1/2 cup blueberries ($.50)
• 1 tablespoon lemon juice ($.20)
• 2 tablespoons chopped walnuts ($.50)

1. Slice the fruit, mix together, add a splash of lemon juice and chopped walnuts (a bit of nut milk would be good, too ... like a bowl of fruit cereal).

• 1 grapefruit ($.50)
• 2 pears, sliced ($1.40)
• 1 small onion, thinly sliced
• 1 head romaine, chopped ($1.90)
• 1/4 cup walnuts ($.50)

• 2 tablespoons lemon juice ($.20)
• 3 tablespoons olive oil ($.30)
• 2 tablespoons agave ($.20)
• pinch nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Cut the grapefruit by first slicing off about 1/4" off the top and bottom.
2. Stand the grapefruit up on a cut side and slice along the outside curve of the fruit, cutting away the skin and pith.
3. Use a sharp knife to cut each grapefruit section away from the membrane.
4. Slice the pears and onions, and chop the lettuce.
5. Toss together and sprinkle the walnuts on top.
6. Whisk together all the dressing ingredients and drizzle over the top.

• 2 medium zucchini ($1.20)
• 1 carrot ($.15)
• 1 bunch green onions, sliced ($.59)
• 1/2 red bell pepper, sliced ($.50)
• large handful mung bean sprouts ($.75)

• 4 tablespoons almond butter ($.80)
• 1/2 in piece ginger, peeled
• 1 tablespoon braggs aminos or soy sauce ($.10)
• 1 clove garlic ($.05)
• 1 tablespoon agave ($.10)
• 1/2 teaspoon cayenne (or to taste)
• 1/2 teaspoon salt
• 2 tablespoons chopped cashews ($.20)

1. Noodle the zucchini and carrot using a vegetable peeler or spiral slicer. 
2. Toss with the bell pepper, green onion, and bean sprouts.
3. In a bullet type blender, puree all the sauce ingredients until very creamy. Because of the high fat content of the nut butter, this can get quite hot while blending. Stop and let it cool for a minute if it becomes too hot for your personal definition of raw.
4. Pour over noodles, toss lightly, serve. 

• 1 ripe avocado, chopped ($.88)
• 2 bananas, chopped ($.30)
• 3 tablespoons cocoa or cacao powder ($.60)
• 1 tablespoon coconut oil, melted
• 2 tablespoons agave ($.20)
• 1/2 dropper liquid stevia
• 1/4 teaspoon orange extract

1. Combine all ingredients in a food processor fitted with an "S" blade and process until very smooth.
2. Add coconut oil to room temperature or warmer ingredients only, otherwise the coconut oil will harden into little lumps before it has a chance to blend.
3. Chill for at least a half hour before serving.
4. Top with a few orange sections and/or pieces of fruit and a pinch of orange rind, if desired.

• 4 tablespoons artisana coconut butter ($2.20)
• 4 tablespoons artisana cashew butter ($2.35) 
• 1 1/2 cup water
• 3 dates ($.60)
• 2 tablespoons cilantro leaves ($.10) 
• 1 clove garlic
• 1 teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• juice of one lime ($.50)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cucumber, sliced into noodles ($.89)
• 1/2 avocado, chopped ($.88)
• 1 medium onion, minced
• 2 stalks celery, minced ($.20)
• small bunch cilantro leaves ($.05)
• 1 cup cherry tomatoes, halved ($.30)
• red pepper flakes

1. In a blender, process the coconut butter, cashew butter (almond butter will work as well), water, dates, cilantro, garlic, red pepper flakes, cayenne, lime juice, salt and pepper. 
2. Puree until as smooth as possible.
3. Cut the cucumber into noodles and put in bowls with the avocado, celery, cilantro, and cherry tomatoes. 
4. Using a wire mesh strainer, strain the coconut and nut butter soup base. This will take out any larger pieces of dates or spices. A higher powered blender may make this step unnecessary. 
5. Add a sprinkle of red pepper flakes.

• 1/2 cup walnuts ($1.00)
• 1/2 cup raisins ($.85)
• 3 plums, sliced thinly ($3.00)
• 3 tablespoons coconut butter ($1.65) 
• 2 tablespoons coconut nectar ($.40)

• banana ice cream ($.50)
• blackberry puree

• 3 cups chopped romaine (or favorite green) ($1.00)
• 1 cup cubed pineapple, frozen ($2.00)
• 1 banana, sliced and frozen ($.20)
• 2 tablespoons lemon juice (optional) ($.20)
• 1 teaspoon vanilla ($.10)
• 1 cup water
• 10 ice cubes
• stevia to taste (optional)

• In a high powered blender, puree the greens until liquefied and very smooth. 
• Add the rest of the ingredients and puree until smooth.

• 1 avocado, chopped ($1.25)
• 1tablespoon finely chopped celery ($.05)
• 1 tablespoon finely chopped onion ($.05)
• 2 teaspoons mustard ($.05)
• 2 teaspoons mayo  (use something like Veganaise or make your own) ($.10)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Lettuce and optional tomato for serving

• Coarsely chop the avocado, add the remaining ingredients, then stir gently until evenly incorporated. 
• Store leftovers for up to a day or two in an air tight container.

• Prepare the red and yellow bell pepper, mushrooms, olives, and onion and place in a medium sized bowl. 
• In a small bowl, whisk together the olive oil, vinegar, syrup, onion powder, garlic, basil, oregano, salt, and pepper. Pour over the prepared vegetables. Allow to marinate for at least a half hour, but it can marinate as long as a day.
• When ready to eat, simply pour the marinated veggies and marinade over a portion of spiralized zucchini noodles and toss.

• 2 cups almonds ($8.00)
• 1 1/2 cups dates, pitted and chopped ($4.00)
• 1/2 cup cocoa powder ($1.00)
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• Cocoa powder for rolling

• In a food processor fitted with an “S” blade, process the almonds until finely ground. This takes about a minute. 
• Add in the pitted and chopped dates, cocoa powder, vanilla and orange extract. 
• Process again until the mixture begins to clump together. 
• Using a tablespoon, scoop out even sized balls, and roll between hands to shape. 
• For the final finish, roll each truffle lightly in cocoa powder.

• 1 orange, peeled and chopped ($.70)
• 1 teaspoon powdered tumeric ($.10)
• 1 teaspoon caraway seeds($10)
• a few black peppercorns, or pinch of black pepper
• stevia or sweetener, if desired ($.10)

1. Place the orange, turmeric, and caraway seeds in a large saucepan with four cups water. 
2. Bring to a boil over high heat and continue to boil for about five minutes. This will reduce any bitterness in the turmeric.
3. Add the peppercorns or pinch of pepper and steep for a minute or two. 
4. Strain through a fine mesh strainer into mugs and and the sweetener of your choice, if desired. 

• 2 bananas, frozen and sliced ($.50)
• 1 cup frozen strawberries ($1.00)
• 4 tablespoons flax seeds, ground ($.40)
• 1 cup almond milk ($.45) 
• a few almonds, chopped

• In a blender, combine all ingredients and puree until very smooth.
• Garnish with a few chopped almonds, if desired.

• 3 bananas, sliced and frozen ($.60)
• 1 1/2 cups strawberries, frozen ($1.69)
• 1/2 cup blueberries, frozen ($.60)
• stevia and/or agave, to taste

• 6 dates ($3.00)
• 1/2 cup walnuts ($.50)
• 1/2 cup finely shredded coconut ($1.00)
• 2 tablespoons coconut oil
• 2 tablespoons agave
• pinch salt
• 2 avocados ($1.49)
• 3 bananas, dehydrated ($.45)
• 4 limes, juice and zest ($2.00)
• 4 tablespoons agave ($.40)

1. Make the crusts first. In a food processor with the "S" blade, process the dates until mush. 
2. Add the coconut, coconut oil, agave, and salt and process until it begins to clump. 
3. Last, add the walnuts and process until the walnuts are fully incorporated and the mixture sticks together.
4. Divide the crust mixture evenly into and press into the bottom and sides of eight paper lined cupcake cups. 
5. Put in the freezer for about a half hour, until firm.
6. For the filling, in the food processor with the "S" blade, process the avocados, bananas, lime juice and zest, and agave. It takes a minute or two, but this will become velvety smooth and the consistency of thick pudding.
7. Spoon the filling into the tart crusts and chill well before serving.

To the women from all over the world I'm privileged to know, and everybody who loves international women.

I have been saving up some articles for the occasion: here are two marvellous bios of trans lesbian elders.

Jan Morris. [Content note: the article is in the Guardian which takes a somewhat transphobic editorial stance, though this article is very positive towards trans women. However it does deadname Morris and includes a picture of her from back when she was presenting as male.]

Sandy Stone, a couple of years old from Vice but it came to my attention recently.

comments

From just about everybody.

1. Are you an Essential Worker?

Nope. I have been comfortably working from home for a month, making online education. It's useful, thousands of people have been learning about bacterial genomics from my stuff, but it's not essential. In many ways my job hasn't changed very much since lockdown since we did a lot of collaborating with scientists all over the world by conference call, in order to make material that goes on the internet anyway.

2. How many drinks have you had since the quarantine has started?

Hi, I've just finished celebrating Pesach. The two of us got through about 2 bottles of wine in the course of two seders and two kiddushes. And in the couple of weeks before that, something around one bottle between the two of us, again mostly for religious reasons rather than mental health reasons.

3. If you have kids... Are they driving you nuts?

I don't have kids, but there are children who are normally part of my life and now I'm quarantined in a different house from them. They are being amazing and bringing positivity to my life through the limited interaction we're allowed, playing music with me over video link, waving and sending hugs when I'm calling their adults or walking past their house for exercise. I am probably less sane than usual but it's from too little contact with not-my-own children, not too much.

4. What new hobby have you taken up during this

Online play readthroughs, organized by the marvellous wildeabandon. I've tried to start an ultra, ultra low-key exercise routine at home, which isn't a completely new hobby, but is something I hadn't done for some years.

5. How many grocery runs have you done?

None at all since I had maybe suspicious symptoms. We've got by on the generosity of friends bringing us occasional top-ups of extra-perishable stuff like milk and mushrooms, a big online order that fortuitously arrived just before we started full isolation, and a couple of local organizations that were able to make limited deliveries of produce. Before that, we weren't really counting. We had a decent amount of supplies in at the start of lockdown, and jack was visiting the local corner shop a couple of times a week to top up on fresh produce (with careful distancing), but we haven't needed to make a 'run' to a big supermarket since lockdown officially started.

6. What are you spending your stimulus check on?

I'm not getting any extra money, which is reasonable because I don't need any extra money. I am still working full time and still earning my full salary, as is jack. I'm not really even spending much extra on working from home rather than in an office; it's warm enough not to need the heating on during the day, and we already had plenty of broadband. We're spending very slightly more on food because we're getting everything delivered rather than picking up our own shopping, but it's fairly trivial on the scale of things.

Also, can I just say it's a weird framing to talk about a 'stimulus', ie money provided to encourage people to spend and keep the economy buoyant. The state is paying money to people to make it possible for them to stay home without starving, and really the aim is, or should be, to keep the economy as stagnant as possible, not to encourage economic activity which would involve people interacting and spreading the infection.

7. Do you have any special occasions that you will miss during this quarantine?

My plague of disappointment started with a work trip to Paraguay to help with some in-person training. Then I missed spending Passover with my family like I normally do. Other than that, I saw this coming far enough in advance that I didn't make a whole lot of plans for this spring or summer


8. Are you keeping your housework done?

About the same amount as normal. To an extent we tend to tidy for visitors and we're not having any visitors. But we're mostly succeeding with keeping on top of general maintenance. On the other hand I did zero Passover cleaning because I was isolating from jack at the time so not going into the kitchen, and I was uncertain enough about supplies that I wasn't willing to eliminate leavened products.

9a. What movie have you watched during this quarantine?

Lionheart
Porco Rosso

9b. What are you reading right now?

Err... Twitter, mostly. And some Gemara, the mystical bit of Chagigah, which is a project I've been meaning to get to for ages, and which I will hopefully be talking about soon.

9c. What video game are you playing?

At the weekend managed to progress our three-way game of Stellaris with cjwatson in a different house, so that was cool. Still a lot of Monster Legends on my phone. A little bit of the second chapter of 12 Labours of Hercules, but only about as often as I was playing it anyway, which isn't very often.

10. What are you streaming with?

Netflix, and even that occasionally. Spotify and YouTube for music. I haven't managed to watch any of the free broadcast theatre and opera performances yet.

11. 9 months from now is there any chance of you having a baby?

Very unlikely but not completely impossible. I'm quarantined away from the partner I'm most likely to have potentially-reproductive sex with (but I guess rarely indulging isn't never). I am 41 and was recently diagnosed with PCOS so I'm quite possibly not as fertile as I spent most of my adult life assuming. I have a coil, which should be pretty reliable at preventing pregnancy, but it has reached the end of its predicted 10-year lifetime, and getting it replaced was one of the things I failed to get sorted out while non-emergency medical stuff was still happening.

My partner is going to have a baby much sooner than 9 months away though! She made it before the virus even existed, and I have absolutely no idea how long it will be before I'm allowed to meet the little one, but I'm still quite excited.

12. What's your go-to quarantine meal?

About the same as not in quarantine: we call it goulash, but it isn't really anything to do with goulash. It's a sort of veggie chilli, basically onions, garlic, spice, tomato sauce, some combination of Quorn mince and beans, and veg if we have lots of veg available but otherwise it's nice on its own.

13. Is this whole situation making you paranoid?

So siderea the actual psych says it only counts as paranoia if you're irrationally afraid that beings with agency ... are behaving malevolently towards you personally. So, no, I do not think the virus is out to get me nor deliberately created by evil people.

However, I've already spent much of the last five years worrying that the government and much of the populace want me dead, and it's the worst version of that increasingly nasty government which is in charge of deciding whether buying ventilators and medical equipment is a good use of money that could otherwise be used for bridges to nowhere. When I hear people ranting about foreigners or Europeans or 'citizens of nowhere' it feels personal. I think it isn't, mostly. I'm a shirley exception for lots of people, or at least, I see posts on social media about how it's morally good to exterminate Jews from people who are broadly civil to me as an individual.

I'm scared of vigilantes who are using the pandemic as an excuse for violence against people they don't like being out in public, and to an extent I'm scared of overreach by the official police. And I'm somewhat scared of looting, of people getting desperate enough that they start breaking into houses like mine where there is enough toilet paper and storable foods. And a little bit scared of wannabe fascists trying to deliberately infect liberals and Jews. But not very scared, not to the point that it's actually interfering with my day-to-day life. Anxious, I guess, rather than paranoid.

14. Has your internet gone out on you during this time?

Nah. Internet is fine and I'm deeply grateful for that.

15. What month do you predict this all ends?

I don't think it's going to end, really, not all of it at once. It's going to be a very gradual climb back towards sufficient population immunity that we can live our lives without infection avoidance being the major determining factor in all decisions.

Predicting the end of the plague would require me to predict all of: how fast scientists will come up with a vaccine and reliable tests; how the disease itself will move through the population; and what our terrible politicians will decide, and I don't really have any information on any of those.

I'm guessing some relaxation of lockdown round about July or August, but we will still be very much in a pandemic situation. Sticking my finger in the air I think we'll likely have the capacity for mass vaccination and testing by early 2021, let's say January. But whether we will actually in practice have an effective programme of prevention and detection depends on decisions by a leadership who are erratic and evil, plus we are heading for a cliff-edge end to our Brexit transition at the end of 2020, so I think people will still be getting infected and dying well into 2021 or even 2022.

16. First thing you're gonna do when you get off quarantine?

Go to my OSOs' house and hug my partners and their children. And meet the baby, because I'm pretty certain that getting off quarantine is happening after baby is external.

17. Where do you wish you were right now?

I'm pretty happy with my location, my nice pleasant house with all my friends inside my computer, surrounded by a beautiful spring. The problem is not where I am, it's that I have been forced to stay here for a month and expect to continue here for months to come. I wish I could go to other places, especially places where my friends are.

I slightly wish to be in a country with a competent government, if I have to pick somewhere I'd probably go for New Zealand, but I don't actually wish I were in NZ, since I don't know anybody there and I can't imagine the circumstances that would lead to being there.

18. What free-from-quarantine activity are you missing the most?

Visiting people in person, primarily.

19. Have you run out of toilet paper and hand sanitizer?

No. We usually buy a big family pack of TP once every few weeks and we happened to do so just before lockdown. Also I don't believe in hand sanitizer in a domestic setting.

20. Do you have enough food to last a month?

Yeah, probably. If we really couldn't get any fresh supplies for a whole month we would struggle, and we haven't counted it out in terms of calories and micronutrients per person per day, but we have decent amounts of long-lasting carbs and tinned vegetables.

comments

I was really sad to learn of the death of Mel Baggs. I have been following Mel's writing for many years and learned a great deal about disability and activist communities.

In particular, Mel disabused me of the view of autism that says, autism is all very well if you're also highly intelligent, but it's a terrible tragedy to be autistic as well as intellectually disabled, or autistic and non-speaking, or "low-functioning". And in general lots of concrete ways of being a respectful fellow citizen towards the the kinds of disabled people who don't get much activism airtime.

It seems that Mel didn't die "of" Coronavirus in the strict sense of the word, but of complications of a number of other illnesses and conditions. Mel had posted a fair bit recently about not getting access to needed personal care as an indirect result of the pandemic and the dangerously inadequate official response to it. I don't know whether inadequate care was a contributory factor in Mel's death but it did cause a lot of suffering, and I have seen way too many reports of people not getting the care they need, and I'm not even that plugged in to the disability community.

Anyway. Mel was someone I admired greatly, and a huge influence on me, and the world is poorer.

comments

Continued from Day Four. (From the beginning.) On Friday we packed all of our stuff back up and headed out.  We were barely out of the resort when: This tire is flat. Apparently all that gravel out to Horne Lake Caves the day before also included a small screw.  We limped around the corner to … Continue reading Summer Horrification — Day Five — Englishman River and Rathtrevor

View on Instagram https://ift.tt/2mPe4Ss

Mornings go best when I’m ready to go before anyone else gets out of bed. I need to save my knees for my commute and cannot take the stairs at work. (Having discovered how much this helps, I am now reconsidering all the previous times in my life when my knee issue flared up.) I … Continue reading Things I learned in 4 months of full time employment

I’m not sure if it’s depression or just life catching up but I’ve been having a lot of quicksand days.  Those times when you feel like you’re moving in slow-motion and things that should take 10 minutes for a normal … Continue reading →

If you’re anything like me you are fairly desperate for good podcasts to make you forget your own thoughts exist, so today let’s share.  Here are the podcasts that are my new best friends as I walk into the kitchen … Continue reading →

Hey.  I was going to write this all yesterday but then I didn’t because yesterday was very not good.  Nothing really bad happened but I fell into a full meltdown of depression and I basically just cried and curled up … Continue reading →

At the very end of 2017, I wrote about my lovely new sewing space and how much more work I’m getting done in there. One of the pictures I did not include was the view into the rest of the family room: As you can see, there is lots of lovely space in our library. I […]

Российская фигуристка Виктория Синицина раскрыла свой заработок и рассказала о самых дорогих покупках. Спортсменка заявила, что в месяц тратит на одежду около 15 тысяч рублей, причем в список покупок всегда входят вещи для выступлений, например, колготки. Самой дорогой покупкой она назвала кроссовки от Gucci.

As any Common Lisp coder knows, a REPL is an incredibly useful tool. It can be used not just for development, but for running all sorts of tasks. Personally, I don't bother making my Lisp tools into executable scripts and just run them directly from SLIME. As such, any operation that requires leaving the REPL is quite inconvenient. For me, one such operation was viewing image files, for example in conjunction with my match-client:match tool. So lately I've been researching various methods to incorporate this functionality into the normal REPL workflow. Below, I present 3 methods that can be used to achieve this.

Open in external program

This one's easy. When you want to view a file, launch an external process with your favorite image viewer. On Windows a shell command consisting of the image filename would launch the associated application, on Linux it's necessary to provide the name of the image viewer.

(defvar *image-app* nil) ;; set it to '("eog") or something

(defun view-file-native (file)
  (let ((ns (uiop:native-namestring file)))
    (uiop:launch-program (if *image-app*
                             (append *image-app* (list ns))
                             (uiop:escape-shell-token ns)))))

Note that uiop:launch-program is used instead of uiop:run-program. The difference is that launch- is non-blocking - you can continue to work in your REPL while the image is displayed, whereas run- will not return until you close the image viewer.

Also note that when the first argument to run/launch-program is a string, it is not escaped, so I have to do it manually. And if the first argument is a list, it must be a program and a list of its arguments, so merely using (list ns) wouldn’t work on Windows.

Inline image in REPL

The disadvantage of the previous method is that the external program might steal focus, appear on top of your REPL and disrupt your workflow. And it's well known that Emacs can do everything, including viewing images, so why not use that?

In fact, SLIME has a plugin specifically for displaying images in REPL, slime-media. However it’s difficult to find any information on how to use it. Eventually I figured out that SWANK (SLIME’s CL backend) needs to send an event :write-image with appropriate arguments and slime-media's handler will display it right in the REPL. The easiest way is to just send the file path. The second argument is the resulting image's string value. If you copy-paste (sorry, "kill-yank") it in the repl, it would act just like if you typed this string.

(swank::send-to-emacs '(:write-image "/path/to/test.png" "test"))

You can even send raw image data using this method. I don't have anything on hand to generate raw image data so here's some code that reads from a file, converts it to a base64 string and sends it over SWANK.

(with-open-file (in "/path/to/test.png" :direction :input  :element-type '(unsigned-byte 8))
                (let* ((arr (make-array (file-length in) :element-type '(unsigned-byte 8)))
                       (b64 (progn (read-sequence arr in) (cl-base64:usb8-array-to-base64-string arr))))
                  (swank::send-to-emacs `(:write-image ((:data ,b64 :type swank-io-package::png)) "12345"))))

Note that the first argument to :write-image must be a list with a single element, which is itself a plist containing :data and :type keys. :data must be a base64-encoded raw image data. :type must be a symbol in swank-io-package. It’s not exactly convenient, so if you’re going to use this functionality a helper function/macro might be necessary.

Image in a SLIME popup buffer

Inline images are not always convenient. They can’t be resized, and will take up as much space as is necessary to display them. Meanwhile EMACS itself has a built-in image viewer (image-mode) which can fit images to width or height of a buffer. And SLIME has a concept of a “popup buffer” which is for example used by macroexpander (C-c C-m) to display the result of a macro expansion in a separate window.

Interestingly, slime-media.el defines an event :popup-buffer but it seems impossible to trigger it from SWANK. It is however a useful code reference for how to create the popup buffer in ELisp. This time we won’t bother with “events” and just straight up execute some ELisp code using swank::eval-in-emacs. However by default, this feature is disabled on Emacs-side, so you’ll have to set Emacs variable slime-enable-evaluate-in-emacs to t in order for this method to work.

Also Emacs must be compiled with ImageMagick for the resizing functionality to work.

Anyway, the code to view file in the popup buffer looks like this:

(defun view-file-slime (file &key (bufname "*image-viewer*"))
  (let ((ns (namestring file)))
    (swank::eval-in-emacs
     `(progn
        (slime-with-popup-buffer (,bufname :connection t :package t)
          (insert-image (create-image ,ns))
          (image-mode)
          (setf buffer-file-name ,ns)
          (not-modified)
          (image-toggle-display-image))
        ;; try to resize the image after the buffer is displayed
        (with-current-buffer ,bufname (image-toggle-display-image))))))
    ))

Arriving to this solution has required reading image-mode’s source code to understand what exactly makes image-mode behave just like if the image file was opened in Emacs via C-x C-f. First off, image-mode can be a major and a minor mode - and the minor mode is not nearly as useful. slime-with-popup-buffer has a :mode keyword argument but it would cause image-mode to be set before the image is inserted, and it will be a minor mode in this case! Therefore (image-mode) must be called after insert-image.

Next, the buffer must satisfy several conditions in order to get image data from the filename and not from the buffer itself. Technically it shouldn’t be necessary, but I couldn’t get auto resizing to work when data-p is true. So I set buffer-file-name to image’s filename and set not-modified flag on.

Next, image-toggle-display-image is called to possibly resize the image according to image-mode settings. It's called outside of slime-with-popup-buffer for the following reason: the buffer might not yet be visible and have any specific dimensions assigned to it, and therefore resizing will do nothing.

Here’s an example of how calling this function looks in Emacs.

The position of the popup buffer depends on whether the original Emacs window is wide enough or not. I think it looks better when it’s divided vertically. Use M-x image-transform-fit-to-height or M-x image-transform-fit-to-width to set up the auto-resizing method (it gets remembered for future images). Unfortunately there’s no way to fit both height and width, at least with vanilla Emacs. I prefer fit-to-width because in case the image is too tall, it is possible to scroll the image vertically with M-PgDn and M-PgUp from the other buffer. Unlike other image-mode buffers, this buffer supports a shortcut q to close itself, as well as various SLIME shortcuts, for example C-c C-z to return to the REPL.

That's it for now, hope you enjoyed this overview and if you happen to know a better way to display images in Emacs, I would be interested to hear about it.

I have to say, I think Anand is learning more at home being unschooled than he was in school, and is much happier. Which isn’t to say that he isn’t missing some things that could use more disciplined teaching, and I’m hoping Kevin and I will have more time to do that this summer after the semester’s … Continue reading "Learning From Home"

The office formerly known as the U.S. Grand Lodge Ombudsman has been renamed to Ombuds. The purpose of this office remains as described on the U.S.G.L. Government Contacts page: The office of the U.S. Grand Lodge Ombuds serves as an official liaison between the general membership of O.T.O. within the United States and the various …

Continue reading

The Grand Master Sabazius has provided some useful information and advice to O.T.O. members about how to respond to the COVID-19 pandemic.

Do what thou wilt shall be the whole of the Law. Greetings on the First Day of the Writing of the Book of the Law! Due to the ongoing economic impact of the Coronavirus pandemic, the International Supreme Council of Ordo Templi Orientis, in consultation with the Grand Lodges, is implementing the following measures to …

Continue reading

The in-person annual U.S. Grand Lodge Joint Meeting scheduled for July 2020 in Oakland CA has been canceled. Individual governing bodies will meet online; members of those bodies will receive further information. A decision on whether the Convocation of Lovers scheduled for August 2020 in Cleveland OH will be canceled will be announced by April …

Continue reading