Saw a book pulled from a store shelf in Singapore last month

I was in a Kinokuniya bookstore in Singapore and watched a staff member take down a whole display for a political history book. They said it was on a government list for 'objectionable content' and they had to remove it within 24 hours. It was a book about a neighboring country's elections that you can buy anywhere else. Makes you think about how easy it is for a government to just erase information. Has anyone run into something like this while traveling?

Took my telescope out to the desert near Barstow and the sky looked totally different

I was trying to get a shot of the Milky Way, but the view through my camera's live view was way darker than what I could see with my eyes. I remembered reading about stretching the histogram, so I bumped up the shadows in my Canon's settings before taking the shot. Has anyone else found a good camera setting for that first test photo in a new dark spot?

At a game night in a Cincinnati library basement, I finally got my dad to play a modern board game.

Showerthought: I was wrong about a fixed price contract for our build in Tacoma

We picked a fixed price over cost-plus for our custom home, thinking it would keep the budget locked down, but it led to a bunch of change orders and arguments over what was included. After six months of back and forth, I see how a cost-plus with a good builder and clear budget cap would have saved us a lot of headache. Has anyone else in the Pacific Northwest switched contract types mid-stream and had it work out better?

Finally nailed my baguette crust after switching from a regular baking sheet to a cast iron skillet

Honestly, I've been baking baguettes for about a year now and the crust was always just okay, never that real crackle. Last week, I tried preheating a cast iron skillet on the bottom rack of my oven while it warmed up, then poured a cup of hot water onto it right when I loaded the loaves. The steam was way more intense and immediate than my old method of just spraying the oven walls. The crust on my last batch from Tuesday was perfect, with that real snap. Has anyone else found a better way to get steam in a home oven?