Pro tip for killing the lanternflies: they are super quick and jumpy, but it takes a bit for them to build up a second jump, so once they land on their first, it’s easy to squash them.

Air conditioning

This is a great example of why to check before killing/removing any bugs from your plants. Same thing when you see eggs planted on your leaves. It would suck to crush a bunch of assassin bug eggs on a plant.

I had yellow jackets build a nest inside one of my potted plants last year. On one hand, it’s a little sketchy, on the other hand, wasps and Hornets are great multipurpose predators if they aren’t located where they will bother you much.

Yeah, as someone with some all-clad, it’s really nothing special. I heard that the handles are geared towards maintaining the ability to prevent twisting of the pan in your hand while using pot holders/towels, and i think they work well for that.

I strongly agree with this. You aren’t necessarily going to get fancy brand names, but you can get a stainless frying pan with a big billet of aluminum on the bottom for heat distribution for $20. Spending 5 times that amount basically just gets you a mirror finish, a brand name, and the ability to put it in a dishwasher (and who does that with pans?).

Carbon steel pans are another one. You shouldn’t need to spend more than $10 on a carbon steel pan. The materials are cheap and they can be easily mass produced. There’s nothing that should make it expensive.

Basically an allied country having a base in your country means that any attacker would presumably also have to attack your ally, drawimg them into the conflict. Obviously agreements like NATO article 5 can do that, but people can back out of agreements. Physical presence is more binding than paper.

The nuts at this stage smell very citrusy, almost. Apparently that doesnt last for nocino, but it might for the “molasses”. Also, be forewarned that the nuts are light green-whitish on the inside when you first cut them open, but they rapidly start to oxidize and the liquid inside starts to darken, and I bet it could stain your hands/clothes/cutting board if you don’t rinse quickly.

Technically, you can have 1 reservation on their system with multiple cars, so if you booked like a 15 person site, you could arrive in 4 separate cars. The receipt reflects this with a line item of “vehicles=x”. For mine, it says “vehicles=0”, so somehow it recognizes that the gibberish wasn’t a real car, but i was still required to do it.

I did a very similar project. I was designing cabinet doors that all needed to look the same, but needed to be different widths. I did it before the update to 1.0 so the process is a little different now. I will say it wasn’t that hard, and I definitely parameterized way more stuff than I needed just cause I was playing around with it.

pH doesn’t necessarily tell the right story if you are concerned about acidity for your teeth, GI tract, or taste. Something like distilled water will turn acidic with a pH of 5.8 due to co2 absorption. There’s barely any “acid” there, though, it just doesn’t have any buffering capability compared to water with some dissolved solids in it (like tap water). What really matters is what they call “titratable acidity”.

https://link.springer.com/chapter/10.1007/978-3-319-45776-5_22

They sell a “single dose” hopper that in my opinion isn’t worth it. It’s basically just giving you bellows, which you could just buy yourself and stick with your existing hopper. I’m curious what other mods there are, though, so let me know what you find.

I am assuming they are just out of stock temporarily. I wanted one a while back and I just had to wait a little bit. If you email their support, they are super helpful.

If you’ve never taken it apart, i would definitely do that before ordering stuff from baratza. There’s a good chance if you’ve been using it for a while that’s you have some broken bits of the paddles that clear grounds into the chute, and that’s easy to replace when you replace the burrs. Same thing with the upper burr carrier. It uses 3 points of contact to maintain a setting, and if one breaks, it’s not super obvious except in makes a less consistent grind. To get to that, you just need to pull off the hopper and upper carrier without any tools.

Southern baptists were pro-choice until the rise of the “moral majority” required southern baptists to fall in line with the catholic church on abortion to create the supply side Jesus we know today.

I concur. I only ever see pawpaws under canopy, except for the ones I know are human planted.

Also, OP, I’m hoping you planted 2, or live close enough to others to get pollination.

But you don’t call it “point four five caliber” you call it “forty five caliber”. Similar is 7.62 mm AKA “thirty caliber”. It’s reasonable that someone wouldn’t know that it’s literally just hundredths of inches.

Shotgun gauge is wonky, so it’s not a given that the number would just be a diameter in units they are familiar with. “Grains” are also a meaningless unit to most people.

Yeah, the focus the landscaping part is weird. It seems more relevant to me that 5 years ago, he was in high school, rather than that he did landscaping.

Seriously, I think a big part of solarpunk ethos is combating the notion that everything has to always be available 24/7. Society pays a lot to deliver every convenience like fruit out of season from the other side of the world.

I’m sure you know this, but some of the maesri pastes are non-vegetarian.

Strongly agreed on the delicious, lazy, vegan food, though.

Generally, when you want to heat the beer is after fermentation has peaked. Higher temps means faster fermentation (obviously to a point), and fermentation generates heat (positive feedback loop), which is why you need to cool beer through the initial stages of fermentation). After peak though, the temperature drops and causes a positive feedback loop downwards. This means that your beer really crawls to the finish line. Your beer might be 90% done after 3 days, but then take a couple weeks for that last 10%.

Another benefit is if you are bottling the beer, you need to know how much sugar to add. Calculators ask for the beer temperature post fermentation to determine residual CO2. With a dropping temperature, it’s hard to say what that point is, and if fermentation is just stalled, not complete, you could have residual fermentation sugar. Bumping the temperature up at the end solves both problems.

I also second adding a fan. No need for anything crazy, just something little to move the air. I used a old computer case fan wired to a random DC charger from the “miscellaneous chargers” bin at the thrift store: just make sure the voltage works with the fan.

Moisture can be an issue when you are keeping a fridge above the designed set temperature, but below ambient. I just keep a long sock filled with silica beads in mine. To recharge, I can just pop it in a low oven. They sell devices to do this (evadry is the brand name), but you might get literally 20x less silica for the convenience of a case and built in heating element.

“Tastes like it’s from your local Thai restaurant” is different than “tastes like it’s from Thailand”

https://www.vice.com/en/article/the-surprising-reason-that-there-are-so-many-thai-restaurants-in-america/

The TL;DR is that the Thai government has sponsored many Thai restaurants around the world as a form of diplomacy. Menus and recipes have largely been standardized by the Thai government, but adapted to local tastes.

Personally, if I want takeout style Thai curry, I use maesri brand curry paste cans. They are cheap and don’t take up much space, and they have instructions on them like “add curry paste and 100 ml coconut milk to wok and cook till fragrant. Add 400 g protein …”. It’s easy to keep a selection on hand of the different flavors. Yeah, it won’t be the same as doing it 100% from scratch, but a lot of Thai restaurant food like pad Thai is notorious for requiring a lot of ingredients.