Good morning, Fatwa -- a little bit of rain overnight. Some strong winds too -- not enough for the power company to shut us off, but I bet it was close. I picture those goofy looking millennial men/women sitting in the control booth with their twitchy fingers hovering over the shutoff button.
Eighty years -- hard to believe it’s been that long since the start of WWII.
Thank you. All I see is a text line of the name, and my caption. When I went to Photobucket all my images showed “deleted or moved”. Now Photobucket is back but I still see no image here. Maybe just a cache issue.
I just refreshed and the thread image is displayed in my browser, too.
=======================
Just got off the phone with my L.A. cousin who is -- among other things -- an enrolled IRS tax preparer; he advised me re the baksheesh quarterly payment I should send to our crooked gummint.
Payroll witholding is one of the most pernicious things D.C.’s ever enacted; imagine if everyone had to figure their estimated quarterly payments and cut a check four times per year… 👿
I am seeing some but not today’s, and now the MO image is not showing, though it was before. I turned on my other PC and it is the same. Something with Photobucket perhaps, or my ISP. I will just have to see if it clearts. Thank you both for the feedback. I would not have known without it.
There’s a new kind of supplemental DNS record that certain types of hosted sites are generally required to use. Not all DNS servers have been migrated up to correctly use it. In addition, some that are upgraded do not have an adequate failover system for when this record is missing.
This is also why the wheel is sometimes not visible to some people on some servers.
Good morning, Dv8 — I meant to ask you last week: why do you have so many water bottles to fill?
I guess you could say it’s a Mormon thing??
So if you want to store water for emergencies, you can put it away with a little bleach in it so it won’t grow anything, Or you can just rotate it.
So the water up here, is very hard, and I don’t have a RO system. So I don’t use tap water for some things:
The Coffee maker, which Harper uses for migraines (and which I swear I never, ever, ever use, so help me Joseph Smith : )
My Cpap machine,
Anything else where scale buildup and subsequent cleanup might be a problem.
Or where delecate taste might be an issue in cooking like in making coco, or something like that.
So Long story short, rather than store up water with bleach, I just get quite a backlog of Reverse Osmosis water from the local Bashas, which is only 15 cents per gallon, and keep it rotated. I dry the bottles out between fillings, etc, and throw them in the trunk of the car between fillings.
So last time, I let them build up for a while before filling them; often, I fill them after there are maybe 4 or so of them. But this time, I had almost all of them to fill, I had like 4 left, I think.
Thanks. You’ve reminded me that I need to buy a couple of water barrels for emergency water. All those freeze dried meal packets won’t do any good without water to mix them with.
During the first few days of the lockdown (which was only an advisory in our area) I also put tap water in empty soda bottles, (for washing up with, in case the water supply was interrupted. At the time, we didn’t know what would happen or how bad things would get, I’ve subsequently gotten rid of that water though.
I actually do a version of this for “half and half:”
Instead of buying half and half, I buy milk (lactaid because of my inferior genes : )
and heavy cream. Then we mix up half and half from that. The advantages of doing that are that then, you always have heavy cream around for cooking, and also your half and half is low lactose, which is an added bonus, I guess.
For those that don’t know, low lactose milk is a bit sweeter than regular, because the lactose is converted into sugar by the enzyme they put in it, sugar is sweeter than lactose.
and also, when you make half and half out of it, the enzyme that is still present in the milk will convert the lactose in the heavy cream into regular sugar. The enzymes aren’t used up in the milk, I guess, and act more like a catalyst, so when more lactose presents itself, like when you mix milk and cream together, it will keep doing its job.
Hi dv8! While what you are saying makes sense of the situation from a layman’s perspective, as an organic chemist it makes my head spin. The following is more information than anyone probably cares about, so feel free to skip it.
Lactose is a sugar -- a disaccharide made from one molecule of galactose and one molecule of glucose.
Regular table sugar (sucrose) is made from one molecule of fructose and one molecule of glucose.
Lactose is only about 15% as sweet as sucrose (sweetness index 0.15 vs 1). Sucrose has a sweetness index of 1, fructose is 1.7, glucose is 0.75, and galactose is 0.3. Now you know why food manufacturers switched from sucrose to high-fructose corn syrup. You can achieve the same sweetness with less sugar, and the source of the sugar is cheaper.
The lactase enzyme splits lactose into galactose and glucose. This normally occurs in your small intestine, so you won’t notice the change in sweetness when the glucose is “liberated”.
The lactase enzyme is not used up in this process, so theoretically you could keep adding more milk to your lactase-treated milk and never need to buy more (except for that whole spoilage thing).
strangely enough, I recently saw a video, from NileRed, on youtube, a chemistry youtuber, explaining various ways that lactose is eliminated from milk, pros and cons, etc. He’ll usually do some kind of test, and then daringly drink the result, or at least taste it.
you used to be able to buy the enzyme, and put a few drops in a container of any liquid dairy product, but they don’t sell the enzyme like that anymore.
I have used that Net Authority Violator banner a few times on Facebook. Shakes people up.
I was having a discussion with a lady that felt no one without a degree was fit to debate her. She had taken French in school so she was the last word on politics, economics, and science. When asked how speaking French lifted her to this exalted level she claimed college taught her CRITICAL THINKING! A friend of hers that was a teacher had jumped into the discussion and when I mentioned, to the lady I knew, that I had dealt with a college prof lady that had a PhD and was bat crap crazy and the friend got all huffy claiming I did not know her well enough to claim that. I had to explain about Deb and show her the video of Brett Hume talking about her on national news. I pointed out that not everything was about her and wondered that she thought that shoe fit her. I got blocked a lot by liberals.
I’m back to Dante. The Inferno is done and the next trek for Virgil and Dante is The Purgatorio. Canto 5. I’m glad the The Inferno is over -- terrible place with no hope and lots and lots of pain and torture.
I’ve never put as much effort into reading a book as I have with Dante. Each Canto is maybe 3 pages in length, around 140 lines or so, and in this translation easily read. But then I watch the videos and it’s like behind each line there’s 20 more. That’s not frustrating, it’s more, I don’t know, illuminating? The effort put into this by Baylor University is amazing.
We just got back from picking up our Christmas tree. The selection was much smaller than in years past and prices were much higher. We’ve got it sitting in a bucket of water in the back yard and will rinse it off tomorrow. We won’t have time to bring it in and decorate it until Saturday, but at least we have the tree.
G’mornin’, GN!
Mac --
Cheers for remembering this is Pearl Harbor Day.
(It would have dawned on me sometime later today, and I think it’s important to acknowledge.)
BBL.
Good morning, Fatwa -- a little bit of rain overnight. Some strong winds too -- not enough for the power company to shut us off, but I bet it was close. I picture those goofy looking millennial men/women sitting in the control booth with their twitchy fingers hovering over the shutoff button.
Eighty years -- hard to believe it’s been that long since the start of WWII.
Hiya, Sven!
Reflective Remembrance Day, Gerbil Nation.
Good morning, Fatwa, and Sven!
When we were kids, the end of WWII was about 20+ years past. For kids today, it’s 9/11 and the interminable Gulf wars.
Sorry about no image. Looks like Photobucket is messed up, or at least mine.
Thread pic? I see it.
Thank you. All I see is a text line of the name, and my caption. When I went to Photobucket all my images showed “deleted or moved”. Now Photobucket is back but I still see no image here. Maybe just a cache issue.
Drive-by:
Hi, Paddy and Mac!
I just refreshed and the thread image is displayed in my browser, too.
=======================
Just got off the phone with my L.A. cousin who is -- among other things -- an enrolled IRS tax preparer; he advised me re the
baksheeshquarterly payment I should send to our crooked gummint.Payroll witholding is one of the most pernicious things D.C.’s ever enacted; imagine if everyone had to figure their estimated quarterly payments and cut a check four times per year… 👿
I am seeing some but not today’s, and now the MO image is not showing, though it was before. I turned on my other PC and it is the same. Something with Photobucket perhaps, or my ISP. I will just have to see if it clearts. Thank you both for the feedback. I would not have known without it.
As near as I can tell:
There’s a new kind of supplemental DNS record that certain types of hosted sites are generally required to use. Not all DNS servers have been migrated up to correctly use it. In addition, some that are upgraded do not have an adequate failover system for when this record is missing.
This is also why the wheel is sometimes not visible to some people on some servers.
Hi Mac! I’m sending you an email. If I forget, please remind me somehow!! : )
Thank you, dv8, I will watch for it while I am on the computer.
ok I just sent it.
Got it. Will reply.
thanks mac!!!
Good Morrow, GN.
Sven:
I guess you could say it’s a Mormon thing??
So if you want to store water for emergencies, you can put it away with a little bleach in it so it won’t grow anything, Or you can just rotate it.
So the water up here, is very hard, and I don’t have a RO system. So I don’t use tap water for some things:
So Long story short, rather than store up water with bleach, I just get quite a backlog of Reverse Osmosis water from the local Bashas, which is only 15 cents per gallon, and keep it rotated. I dry the bottles out between fillings, etc, and throw them in the trunk of the car between fillings.
So last time, I let them build up for a while before filling them; often, I fill them after there are maybe 4 or so of them. But this time, I had almost all of them to fill, I had like 4 left, I think.
So… Two birds, one stone:
Thanks. You’ve reminded me that I need to buy a couple of water barrels for emergency water. All those freeze dried meal packets won’t do any good without water to mix them with.
no problem.
During the first few days of the lockdown (which was only an advisory in our area) I also put tap water in empty soda bottles, (for washing up with, in case the water supply was interrupted. At the time, we didn’t know what would happen or how bad things would get, I’ve subsequently gotten rid of that water though.
I actually do a version of this for “half and half:”
Instead of buying half and half, I buy milk (lactaid because of my inferior genes : )
and heavy cream. Then we mix up half and half from that. The advantages of doing that are that then, you always have heavy cream around for cooking, and also your half and half is low lactose, which is an added bonus, I guess.
For those that don’t know, low lactose milk is a bit sweeter than regular, because the lactose is converted into sugar by the enzyme they put in it, sugar is sweeter than lactose.
and also, when you make half and half out of it, the enzyme that is still present in the milk will convert the lactose in the heavy cream into regular sugar. The enzymes aren’t used up in the milk, I guess, and act more like a catalyst, so when more lactose presents itself, like when you mix milk and cream together, it will keep doing its job.
Hi dv8! While what you are saying makes sense of the situation from a layman’s perspective, as an organic chemist it makes my head spin. The following is more information than anyone probably cares about, so feel free to skip it.
Lactose is a sugar -- a disaccharide made from one molecule of galactose and one molecule of glucose.
Regular table sugar (sucrose) is made from one molecule of fructose and one molecule of glucose.
Lactose is only about 15% as sweet as sucrose (sweetness index 0.15 vs 1). Sucrose has a sweetness index of 1, fructose is 1.7, glucose is 0.75, and galactose is 0.3. Now you know why food manufacturers switched from sucrose to high-fructose corn syrup. You can achieve the same sweetness with less sugar, and the source of the sugar is cheaper.
The lactase enzyme splits lactose into galactose and glucose. This normally occurs in your small intestine, so you won’t notice the change in sweetness when the glucose is “liberated”.
The lactase enzyme is not used up in this process, so theoretically you could keep adding more milk to your lactase-treated milk and never need to buy more (except for that whole spoilage thing).
strangely enough, I recently saw a video, from NileRed, on youtube, a chemistry youtuber, explaining various ways that lactose is eliminated from milk, pros and cons, etc. He’ll usually do some kind of test, and then daringly drink the result, or at least taste it.
He seems like a likeable guy.
you used to be able to buy the enzyme, and put a few drops in a container of any liquid dairy product, but they don’t sell the enzyme like that anymore.
Mac, I made a copy of the thread pic and put it in this message: can you see it now?
Yeoman’s work.
Naughty!
Heh. I was just testing your memory.
.
ahhhh hahaha
I have used that Net Authority Violator banner a few times on Facebook. Shakes people up.
I was having a discussion with a lady that felt no one without a degree was fit to debate her. She had taken French in school so she was the last word on politics, economics, and science. When asked how speaking French lifted her to this exalted level she claimed college taught her CRITICAL THINKING! A friend of hers that was a teacher had jumped into the discussion and when I mentioned, to the lady I knew, that I had dealt with a college prof lady that had a PhD and was bat crap crazy and the friend got all huffy claiming I did not know her well enough to claim that. I had to explain about Deb and show her the video of Brett Hume talking about her on national news. I pointed out that not everything was about her and wondered that she thought that shoe fit her. I got blocked a lot by liberals.
Well done, Mac!
second
Thirds, but I would have responded that you can’t believe anything on Faux News and kept on shaking my liberal stick.
The post-truth era -- it’s been here longer than I imagined.
I’m back to Dante. The Inferno is done and the next trek for Virgil and Dante is The Purgatorio. Canto 5. I’m glad the The Inferno is over -- terrible place with no hope and lots and lots of pain and torture.
I’ve never put as much effort into reading a book as I have with Dante. Each Canto is maybe 3 pages in length, around 140 lines or so, and in this translation easily read. But then I watch the videos and it’s like behind each line there’s 20 more. That’s not frustrating, it’s more, I don’t know, illuminating? The effort put into this by Baylor University is amazing.
Sounds like a Leftist paradise.
We just got back from picking up our Christmas tree. The selection was much smaller than in years past and prices were much higher. We’ve got it sitting in a bucket of water in the back yard and will rinse it off tomorrow. We won’t have time to bring it in and decorate it until Saturday, but at least we have the tree.
Good on you, Paddy.
Looks like images are showing again. Sorry for the drama.