And less crunchy.

If we did we could save the money we spend on toothbrushes.

We percieve the 3 dimensions we exist in, through a 2d mapping, i.e. our retinas. So I think we are limited in how much of 3d we can really grasp at a time.

Since the imperfections of your room may make what looks level not perfectly level, I say don’t use a spirit level. You want it to look right.

This has only just occurred to me, and I haven’t tried it yet, but I’ll bet its really good on a hot dog.

“Who the fuck is McDiv?”

I do get the thing of being stuck on the association of something with pleasure or such, despite knowing from repeated experience that it doesn’t actually work out that way. All I can say is keep reminding yourself of this.

The other suggestion I have is to try to find some other special beverage with which you can cultivate a special association.

It may be tricky to find the right sweet spot. It can’t be something too expensive, since it sounds like that will stop you buying it, but it can’t be so trivial that you just drink it all the time and it then fails to function as a substitute special treat. Possibly the effort of making it could imbue it with specialness. Kombucha is possibly a thing like that you could make.

How did you come to have this T-shirt?

It’s not even wrong.

It’s accepted usage, but it’s kind of illogical and doesn’t add anything. If you take the ‘of’ out of the phrases they still make perfect sense.

(I use the ‘of’ myself, out of habit, as I learned to speak that way.)

As someone who bakes bread, and sometimes biscuit, pancake, and cookie type things, I feel this way also. But I wonder if the reputation for needing precision doesn’t stem from something I don’t bake, like cakes.

solitaire. download the PySolFC app, it has a ton of variations.

People should try to think of recipes as performance notes, not as magical formulas. “This is how I made this, this time.”

A few months ago, eh? I know nothing about and have no opinion on Plebbit. But shit takes time, especially open source volunteer efforts.

Glad to hear the dryer vent is being changed, that actually worried me most. It’s wasn’t the sag, but the extra length, the sharp bends, and the duct material.

It’s not the pipes I meant, but the flexible hookup hoses. They make metal ones, and I’ve been told they are more reliable then the rubber (vinyl?) ones that these appear to be.

I stand corrected. I checked where my plumber had connected pvc to the iron stack, and it does use hose clamps but as part of something a little more convincing. It’s basically a sleeve with 4 hose clamps mounted on it.

Again with the hose clamps. I’ve never seen a real plumber connect things with hose clamps.

Not a plumber but, I have to ask. …

The black snakey pipe that does a loop is the drain line? And the washer drains into it from far below against gravity through that thin flexible hose? And it is held on with a hose clamp at the end? I’m no expert, but I wonder about those things…

The hot and cold inlet lines also, I’ve been told always fail eventually and that you should use the metal ones instead.

And is that silver ducting the drier vent? If so, that’s a problem too.

How do you feel about oatmeal? It’s healthy and has much more potential for adding flavors to than most people ever consider. It’s pretty neutral and makes a good canvas for other flavors.

For example, you can add cheese to make something like a healthier Mac and cheese. The starch makes it sort of creamy.

But you might want to upgrade from rolled oats to steel cut oats. You get much more “tooth” to your oatmeal and not just mush. Unless the mush is what you like. You can also use whole oats for even more “tooth”.