Week of December 27, 2020

Why are the jars that capers come in so tall and so skinny? Why is it impossible to fit most spoons into the jars? I have only one spoon (I guess it’s actually called an olive spoon, which is absurd to me because when I am scooping out olives I am going to eat far more olives than fit on that spoon, so why is it so small, like it expects me to make six or seven trips to the jar); I only have one spoon that is small and long enough to fit and because there’s no room it can only scoop out four capers at a time.

This recipe calls for two tablespoons of capers, I guess I’ll use my tiny long spoon to get four capers, and then put them into my measuring tablespoon, and then I’ll keep doing that until my measuring spoon is full and the pasta is overdone and I have this extra spoon to wash.

I think capers used to come in perfectly normal jars with perfectly normal mouths, and you could use any old spoon to scoop out some capers, and life was good. And then some guy showed up and said, “I have a terrible idea! Let’s put all of the capers in these tall skinny jars and it will be impossible to get the capers out when you need them.”

And all of the people who make capers said, “Wow, that is just the worst idea! We will start doing that immediately!” And they did, probably because of Capitalism, and so here we are.

I wanted to share some of the design decisions that went into this site. Look, I don’t know what I’m doing. I am not a designer or a web developer. Diplograph is a space where I get to try things out and play around. And I’m proud of a lot of the little details, so this is where I get to talk about them.

The first page is about Diplograph’s typefaces and typography.

The side of a self-service car wash, a brick structure painted bright teal. The hose attachments hang from a structure on the ceiling. A faded sign, slightly folded over itself, reads \
Content Warning (Food)
Katusobushi, dried fish shavings, in a bowl on a kitchen scale.
A dashi broth in a ladle and pot.
Adzuki beans and rice in a rice cooker bowl, not cooked yet.
Pieces of eggplant being deep fried in oil.
The eggplant and some carrot strips in a dark broth, in a glass container.
Two bowls of cooked sekihan and eggplant agebitashi, topped with daikon oroshi, ginger, and green onions.
Two bowls of soba with wakame, green onions, shiitake mushrooms, and daikon oroshi. Two pairs of chopsticks are laid across the bowls.