Semi-colons and passwords go together like red beans and rice

Many companies require you to use a secure password, and good secure passwords usually include some kind of punctuation (along with numbers, upper-case letters, and lower-case letters).

Meanwhile, pity the poor semi-colon (;). Here’s a key smackdab on the home row of your keyboard. Your right pinkie gets a workout with the P key and the Enter key and the Slash key (/), but rarely is called upon to hit the semi-colon, where it rests. (You may recall that the reason our keyboards are laid out like they are is because with old manual typewriters, you needed to actually slow down typists to prevent key jams; thus, the home row became home to many infrequently used keys. My first typing class, in 7th grade in 1979, was actually taught using manual typewriters.)

So, kill two birds with one stone: Spice up some of your secure passwords with a semi-colon or two. That satisfies the requirement of having punctuation in the password, while also being an easy key to type. Be sure to vary the semi-colon’s place in your secure password: the beginning and end may be easier to remember, but the middle is more secure.

3 thoughts on “Semi-colons and passwords go together like red beans and rice”

  1. I totally agree with this sentiment. Semi-colon should be used more often. Like in smileys. 😉

    However the title of the post is unfortunate. In particular, mixing soy sauce with rice is a cultural faux-pas in certain cultures, such as Japanese. I did a double-take, is this person recommending or condemning semi-colons in passwords? 😉 I understand though, a Japanese-studying friend of mine did this for years until corrected by her first Japanese host family. :-/

  2. Heh. I had no idea. I love soy sauce on rice, it’s delicious. I guess I’ll have to not do that next time in Japan. Thanks for letting me know! I’ve changed the title. Red beans and rice is a delicacy in New Orleans, and I hope there are no cultures that find it disturbing to mix them.

  3. I m going to go ahead and say right now that I have absolutely zero idea how authentically Cajun today s recipe is, having never actually been to the great state of Louisana. All I know is that there are few things more satisfying than a big bowl of cooked rice topped with saucy, spicy, tender red beans and smoky sausage rounds then crowned with green onions and sour cream. Whether the weather be cold, or whether the weather be hot, as the saying goes, you can weather it better with a bowl of this under your belt. It is one of the few comfort foods that does hot or cold weather conditions equally well.

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