Posted by John Gruber

https://noheger.at/blog/2026/02/12/resizing-windows-on-macos-tahoe-the-saga-continues/

Norbert Heger:

In the release notes for macOS 26.3 RC, Apple stated that the window-resizing issue I demonstrated in my recent blog post had been resolved.

You’ll never guess what happened between the RC (release candidate) version and the actual shipping version of 26.3.

Just kidding, you’ll guess.

https://noheger.at/blog/2026/02/12/resizing-windows-on-macos-tahoe-the-saga-continues/

Posted by John Gruber

https://netnewswire.blog/2026/01/27/netnewswire-for-mac.html

Brent Simmons, last month:

The big change from 6.2.1 is that it adopts the Liquid Glass UI and it requires macOS 26.

(Note to people who aren’t on macOS 26: we fixed a lot of bugs in 6.2 and 6.2.1 knowing that many people might skip, or at least delay, installing macOS 26. Also note that there’s a page where you can get old versions of NetNewsWire.)

It feels a little weird for me not to be running the latest version of NetNewsWire, but since I’m skipping MacOS 26 Tahoe, I can’t run NetNewsWire 7. I am running NetNewsWire 7 betas on my iPhone and iPad, and I’ve tried it out the secondary Mac where I do have Tahoe installed. It’s so good. And syncing works just fine with NetNewsWire 6.x, for anyone else in the fellowship sticking with MacOS 15 Sequoia. You can run NetNewsWire 7 on some devices and NetNewsWire 6 on your Sequoia Mac, and it just works.

https://netnewswire.blog/2026/01/27/netnewswire-for-mac.html

Posted by John Gruber

https://apnews.com/article/reeses-peanut-butter-cups-hershey-chocolate-1a66ec75247fd146888b7a747a740cd3

Brad Reese, on LinkedIn last week:

My grandfather, H. B. Reese (Who Invented Reese’s), built Reese’s on a simple, enduring architecture: Milk Chocolate + Peanut Butter. Not a flavor idea. Not a marketing construct. A real, tangible product identity that consumers have trusted for a century.

But today, Reese’s identity is being rewritten, not by storytellers, but by formulation decisions that replace Milk Chocolate with compound coatings and Peanut Butter with peanut‑butter‑style crèmes across multiple Reese’s products.

The Associated Press:

Hershey said Wednesday that Reese’s Peanut Butter Cups are made the same way they always have been, with milk chocolate and peanut butter that the company makes itself from roasted peanuts and a few other ingredients, including sugar and salt. But some Reese’s ingredients vary, Hershey said.

“As we’ve grown and expanded the Reese’s product line, we make product recipe adjustments that allow us to make new shapes, sizes and innovations that Reese’s fans have come to love and ask for, while always protecting the essence of what makes Reese’s unique and special: the perfect combination of chocolate and peanut butter,” the company said.

Brad Reese said he thinks Hershey went too far. He said he recently threw out a bag of Reese’s Mini Hearts, which were a new product released for Valentine’s Day. The packaging notes that the heart-shaped candies are made from “chocolate candy and peanut butter crème,” not milk chocolate and peanut butter.

“It was not edible,” Reese told The Associated Press in an interview. “You have to understand. I used to eat a Reese’s product every day. This is very devastating for me.”

Enshittification came for Reese’s Cups (along with just about everything else Hershey makes) long ago. Both the “milk chocolate” and “peanut butter” require dick quotes around them. Compare and contrast the taste — and ingredients list — to the peanut butter cups from, say, Justin’s (who also makes them with dark chocolate).

https://apnews.com/article/reeses-peanut-butter-cups-hershey-chocolate-1a66ec75247fd146888b7a747a740cd3