Word of Mouth: January 2

What we’re reading

Linda Falkenstein, features editor:

Don't sell your old computer to your ex.

What we’re watching

Tommy Washbush, staff artist:

I feel more ambivalent about Black Mirror than any show I’ve ever seen. I love the concept of a modern-day techno-centric Twilight Zone, but find myself hating as many episodes as I really like. Season four is more of the same, with as many hits as misses. However, the overall casting, quality and thought-provoking themes are worth giving the series a watch. The standout for me this season was “USS Callister,” a story about virtual reality that somehow manages to be equal parts fun and disturbing.

What we’re listening to

Mark Tauscher, business development director:

I like Dan Le Betard’s show; I try to podcast it. You’d think I’d read more, as an owner of an alt-weekly newspaper, but I mostly listen to my news. It’s all sports stuff for me, because I have to stay up on everything to do my own show. Even then, I don’t stay as current as I should — but Dan’s show is a great way to get everything you need. 

What we're drinking

Jeri Casper, web analyst:

I got a French press for Christmas that’s the likeness of R2-D2 from Star Wars ("for those of us who have a bad motivator"), so I’ve been drinking a lot of coffee. I’m still trying to dial in the ideal amount of coffee grounds and water. I’m also shopping around for a good whole bean coffee. For the last several years I was using a Keurig, so I’m new to buying whole coffee beans. Luckily Madison has a lot of really excellent choices when it comes to java, so I’m feeling confident and having fun experimenting.

What we're making

Catherine Capellaro, arts editor:

My New Year’s resolution: More guacamole! Here’s a failsafe recipe for simple guac. 

Six avocados (they should be springy, not hard — perfect ones are on sale at Willy St. Co-op East right now) 
Two cloves of garlic, pressed 
⅓ to ½ cup fresh-squeezed lime juice
Sea salt to taste

Mash the avocados with a fork, then add a generous amount of squeezed lime — adjust salt and lime to suit your tastes. Keep a bag of good tortilla chips (Donkey or El Rey) around. You want the garlic and lime to blend with the avocados, but I like it chunky, like it’s made at the table in Mexico. Don’t use a food processor or bother with adding salsa, onions or sour cream. A little cilantro is a nice touch, if you're into it.

Perfect day

Sean Kennedy, digital editor:

Highs in the single digits are not ideal conditions for much of anything — except fatbikes. I’m eyeballing one of these fat-tired monsters, so I’m planning on borrowing one from Neff Cycle Service, which has a small demo fleet, and riding around on Lake Monona. Just have to keep an eye out for the archnemesis of the winter cyclist — ice fishing holes.