We were driving home and suddenly heard a clunk and the battery light on the dash suddenly came on.
Fantastic. We've been driving Instacart to make ends meet. We can't afford a huge repair bill right now. Hopefully it's just the alternator belt that snapped.
This car is 20 years old. It's not like it owes us any favours, but it's still a problem. The one positive thing I can say about this car is that of the two major issues it's had, it's always had the courtesy to break down a couple blocks from home so that we can limp back there and figure out what to do next.
Just saw lemons priced at .98Β’
I wonder if Verizon's gotten into the grocery business.
@π °π »π Έπ ²π ΄ (ππ¦) A question about security pins:
My understanding is that the said pins are the key pins, not the driver pins, so if I'm gentle enough to not over set them, the shape of the pin should be completely irrelevant, right? I mean, they'd only pose a problem if they were pushed beyond the shear line, wouldn't they?
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Wanted to know if I could set gelatin faster by putting it in the freezer instead of the fridge. This is the first paragraph of the first result I found on the subject.
When it comes to culinary creativity, gelatin is a versatile ingredient that can bring remarkable textures and flavors to our desserts, jellies, and savory dishes. However, those who have worked with gelatin often find themselves asking: βWill gelatin set faster in the freezer?β In this article, weβll explore the science behind gelatin, how it sets, and whether using a freezer can indeed speed up the process.
That's a lot of reading for what the author knows damn well is a yes or no answer I'm looking for. I kind of understand why people like the idea of "AI summaries". Though I imagine this whole article was spit out by an LLM in the first place. Gotta keep people on the page as long as possible to drive up potential ad revenue, right?
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Working on a simple #web site for a client, and I'm trying to balance keeping it from becoming a bloated mess of unnecessary code, and minimizing the amount of unnecessary work I have to put into it.
For one feature they want, I'm tempted to install #jQuery. It feels like unnecessary bloat, but it makes the process easier. How much overhead does it really add?
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@AdiposeOverclocked Yeah, I have a habit of fainting around needles. It's usually fine if I'm laying down though. The doctor wrote on the form that it's a perpetual thing, but their damn cards expire anyway.
Folks, I promise I'm not just here for kicks.
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I live very close to a large German club.
As always, It's going to be a long (and loud) October.
#locksport
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I suggest you look at Mary Robinette Kowal's videos with her cat Elsie. They've been using the FluentPet buttons for quite some time.
"Litterbox" is Elsie's swear word. And "rude litterbox" is even worse π€£
youtube.com/shorts/o3D_-T-5uXYβ¦
- YouTube
Auf YouTube findest du die angesagtesten Videos und Tracks. AuΓerdem kannst du eigene Inhalte hochladen und mit Freunden oder gleich der ganzen Welt teilen.youtube.com
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@silverwizard You wuold think so, but in this case, it was just that they wanted a really precise measurement. As @Judy Anderson pointed out, I don't know why they didn't just go with 7/8 of a cup, except that perhaps they didn't expect anyone to have something that could measure in eighths of a cup.
In their defense, my measuring cup didn't have that mark. I just went half way between the 3/4 and 1 cup marks.
Open ai (capitalized like that) has just emailed me from a .ru domain, telling me that I need to update my payment details to continue using their "Premium" service that I never subscribed to.
I'd better get right on that.
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i got one the other day that told me my subscription had expired
but it was never specific about what subscription it was or for what product
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I love how when PHP fails on this project it just gives me a blank page rather than an any kind of useful error message, essentially "something bad happened, you figure it out."
Also, testing in production is fun. π
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Watching a YouTube video about "fake foods" and the announcer was talking about how Velveeta isn't legally considered to be cheese, but "admittedly makes for a great queso".
Umm... who's gonna tell her?
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Also, she was bemoaning ingredient lists getting more "chemically".
Has anyone found anything to eat that isn't chemicals? Photosynthesis maybe?
Man, those health influencers are legit bonkers.
I like theplantslant. A bit sweary, but down to earth and relatively sciencey.
Also, NutritionByKylie. Very nice recipes and nutrition tips, very sweet demeanor. Very humane.
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Aye.
PROLONGED EXPOSURE TO SOLID DHMO CAUSES SEVERE TISSUE DAMAGE. GASEOUS DHMO CAN CAUSE SEVERE BURNS. ACCIDENTAL INHALATION OF DHMO EVEN IN SMALL QUANTITIES CAN CAUSE DEATH.
-- dhmo.org/msds/MSDS-HydricAcid-β¦ (PDF)
I think, in American English, "queso" is a type of dip/sauce that is _primarily_ cheese-ish. This is opposed to Spanish (Hispanic or Castilian) where "queso" IS cheese.
But, maybe I've just been beaten down my the internet for being to "prescriptive". In any case, people often use language in ways that don't match my understanding, and it certainly doesn't mean _they_ are wrong/flawed.
(Still, it _is_ funny.)
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@BoydStephenSmithJr absolutely. We all speak our own language, I think, with some tolerance for variance.
Everything outside that is wrong.
I would argue people who speak more than two languages come around to the point that there is no "wrong". Just failure to convey meaning in a particular context.
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Yeah, it's usually cheese adjacent and white. I can't recall if it's Velveeta or an off brand that sells a melt-able brick of "dairy product" called "queso blanco"
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YouTube just recommended for us a video about the transit system in the region I've lived in my whole life. It felt weird because the whole thing was footage of familiar places, which is not something I'm accustomed to in a random* YouTube video.
* Okay, not random because YouTube obviously knows where I live and that likely informs their algorithm.
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Kevin Davy
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