I read a lot of frustration in that post. I don’t know if that frustration was warranted, but I’ve been in (non-tech) leadership where you almost just have to scream like this to get the point across.
“This is incorrect. Here’s why. 1. 2. 3.” no need to be disrespectful, no need to make it even call it a fuck up. either the individual has the maturity to grow or …not. but then… I certainly understand the frustration. There’s just some people… that definitely struck a nerve of the ‘you don’t get it, do you?’ variety. like the guy who told me (working contract security), that it was illegal for us to make them go outside in winter, because below-freezing is too dangerous. (yeah. We, uh, provided them with some fairly good parkas, and had hats and gloves available. with ‘if you need more’ accommodation already mentioned.)(Oh, and he was only needing to be outside for about ten, or so minutes.)
Those things were so hideous… and I actually thought they were cool at the time… well. Except OS9 sucked balls.
The power mac versions with the pull-to-open side were cooler. Mostly because there was a space above the PSU had just enough space to accommodate a tub of cottage cheese.
Pop it in on a Friday…. You’d be having class…. Elsewhere on Monday…
One of the weapons I’ve wanted to see make live action were the discblades as used by the Zeizon Sha. as far as a character’s load out, one big one, and dozes of, like wrist-bangle-thingies, used in a telekinetic sort of fuck-you.
I’m purposefully ignoring the inquisitor’s toys… I’m pretty sure they were actually a joke. (especially at the point that that one dude… used it like a helicopter rotor…)
The problem with double bladed lightsabers is that they have none of the good aspects of a staff of the same length. Keep in mind, pretty much whatever a lightsaber’s blade touches is going to get seared or slagged. Thrusting with one blade, means the other is very awkwardly close to your side. Then, you can’t really do vertical strikes or parry vertical strikes. And the “Oh, but you can strike much faster… BAM BAM BAM BAM!!!” thing… well, that’s about all you can do. Also, a single bladed lightsaber is going to parry those individual and move to the next both faster and more efficiently than you can strike.
Personally, I’d go something more like the concept art for Darth Bane’s Glaive-thing. Maybe a collapsing haft for a second side. You can see the obvious advantage in this HEMA video.
I knew a guy who once engineered a continuous yogurt-making machine… (maybe even the guy whose machine is in all the yogurt shops,) he was a engineer, not a biologist… but… you might be onto something.
There were some interesting aspects of engineering. Not nearly as many as he thought…
Might have gotten it out a bit too soon- the digital meter was saying 245-250(grr) and it’s a hair on the soft side. It lost a bit of the apple flavor compared to when it was at thread temp… if you want a sharp hit, maybe add some more of the cider vinegar. The flavor is still there, but iat thread it was (tart) apple->Carmel, now it’s carmel-> apple
I suspect not, since it was on the bottom. Incidentally, it runs cold by about ten degrees f. (While making it it was okay for checking for when I got past the water boil-off)
heh. no worries. For the record, the living wall was the best thing I did with my apartment when I was still living in one. Something about the fresh herbs, the leafy greens, and the constant supply of actually-good tomatoes.
other good plants, if you want to get your plant-parent on, include things like strawberries and small cucumbers, peppers. The caveat with those is you’re likely to have to pollinate manually. Living walls are fun way to get fresh food and get some greenery inside.
if you’re growing indoors, it’s pretty easy to force garlic to grow out of season. really, it comes down to making sure it has adequate light, which if you’re in a terribly cave-like apartment, means a grow light with a timer. Garlic was among the easiest things to force when I was first starting out with my apartment’s living wall- sharing that space with salad greens and herbs.
As a side note, if you only have one pot, you can also grow them along side some other fresh herbs like thym and rosemarry. (depending on the pot, it might get a little too crowded for big leafy things like parsely and cilantro/coriander)
the other thing that you need to know about american taxes is that they don’t even need you to do them. They’ll correct your work and send you a bill if it’s in their advantage. They can just send you the bill to begin with, but they don’t so their rich friends can show off their pretty science projects (I mean, er, exploit loopholes.)
it was and is. If we’re being honest, as far as the food is concerned, I’m way more excited about the pea soup made with the “left over” ham hock than i was the ham it came from. Same goes with the turkey sandwhiches.
Tomorrow… and tomorrow… creeps the… something something… told by an idiot.
And now I want crepes…
It’s pretty simple, in a pot (or slow cooker, if you prefer,) and simmer until its done:
a ham hock
5-6 cups vegetable stock
4 carrots chopped medium
3-4 celery stalks chopped medium
small onion, chopped fine
potato chopped medium (this is kind of optional.)
marjoram to taste, if you don’t have any or you’d prefer, thyme and oregano.
ham, if you’re using a left-over ham bone from a smoked ham, there’s probably already some still on the base (especially for spiral cuts,) toss it all in, and pull/clean it off later. ( take care to trim off fat and connective tissue.) or you can add cubed ham as well.
add salt slowly while it’s cooking, the ham hock will likely release some.
For the stock, I made my own using kitchen scraps (it was mostly carrots, celery, onion, with garlic ginger and mushrooms to round it out a bit. super easy to make if you store your veggie scraps in a freezer ziplock; just it all in a giant pot of water. until flavorful. season to taste.)
it’s not a hard and fast recipe, though, especially on the vegetables. if you’re buying veggie stock, you can make up extra with water instead.
as it’s cooking, especially in a pot, stir it occasionally because the peas will settle into a sort of sludge on the bottom and then scorch. It’s more forgiving in a slow cooker, mind. If you need to thicken it a bit more, some corn starch or dairy (or both) will do the trick. or… just boil it some more. it’s forgiving. I had mine on a fast simmer for about an hour, then another half on a slow simmer.
Linus does not fuck around (lemmy.one)
An oldie, but a goodie
Steve Balmer quotes (infosec.pub)
Offering solutions is annoying (lemmy.world)
As you know, our blockade is perfectly legal (dmv.social)
This is too real (mander.xyz)
help (mander.xyz)
The dangers of doing science during a dry spell (startrek.website)
Would this DM let the party slay the dragon? (i.pinimg.com)
[joke]Broke out grandma’s candy thermometer….
Gotta ask, what kinda candy was she making? Soft crack. Hard crack. Pot…....
(Discussion) Calling Garlic lovers (sh.itjust.works)
Are you growing your own? At least for the greens? They go with everything....
Grilboss this! Girlboss that! (lemmy.sdf.org)
Rae the Doe by Olive Brinker, December 5, 2023.
Zoology :) (mander.xyz)
Porch pirates got serious (lemmy.world)
Demons – Alarmingly Bad (Jon Baker) (alarminglybad.com)
Source: Demons – Alarmingly Bad...
[meme] Am I the only one that starts quoting Macbeth while making pea soup? (lemmy.world)
Double, double Toil and Trouble; Fire burn and Cauldron boil....