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    <title>sen.fish</title>
    <description>This is my weblog! I post here occasionally, I guess.</description>
    <link>https://sen.fish/</link>
    <item>
      <title>My first post</title>
      <link>https://sen.fish/blog/posts/first-post/</link>
      <guid isPermaLink="true">https://sen.fish/blog/posts/first-post/</guid>
      <description>It&apos;s still a work in progress, but I&apos;ve finally got my weblog up—I have
        a pretty bad habit of letting perfect be the enemy of good. I&apos;m using the Astro
        static-site generator, which I haven&apos;t used before, so I&apos;m learning as I go. For
        the design of the blog, I&apos;ve taken a lot of inspiration from the websites at the Web
        Design Museum.</description>
      <pubDate>Wed, 10 Jun 2026 00:00:00 GMT</pubDate>
      <author>Sen</author>
    </item>
    <item>
      <title>See also (July 2026)</title>
      <link>https://sen.fish/blog/posts/further-reading-1/</link>
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      <description>DJ sets at mahjong night, contraflow bus lanes, and the history of Marxist
        thought. </description>
      <pubDate>Mon, 06 Jul 2026 20:30:00 GMT</pubDate>
      <author>Sen</author>
    </item>
    <item>
      <title>Notes on Ran (1985) and King Lear</title>
      <link>https://sen.fish/blog/posts/notes-on-ran/</link>
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      <description>I saw Akira Kurosawa&apos;s Ran at the theater today. Even though I knew the film
        was an adaptation of King Lear, I was surprised in just how many ways the film lined up with
        the play beat for beat. My partner suggested that this might be a universal tendency
        (pitfall?) for cinematic adaptations of Shakespeare. Regardless, I got some interesting
        things out of the film from picking apart the differences.</description>
      <pubDate>Fri, 12 Jun 2026 00:00:00 GMT</pubDate>
      <author>Sen</author>
    </item>
    <item>
      <title>You should undercook your chicken</title>
      <link>https://sen.fish/blog/posts/you-should-undercook-your-chicken/</link>
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      <description>Chicken cooked to the temperatures recommended by food safety agencies results in
        meat that is dry and tough. I&apos;m not suggesting that you serve up chicken sashimi, but
        there is more nuance to cooking chicken than is common knowledge.</description>
      <pubDate>Mon, 22 Jun 2026 00:01:01 GMT</pubDate>
      <author>Sen</author>
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