Yeah we have that meaning too :D

Makes a great lightweight dutch oven as well (especially when hard anodised). Non stick, doesn’t rust, still distributes and holds heat really well, and about 1/3 of the weight.

Pretty sure it was like this:

https://www.youtube.com/watch?v=X2xlQaimsGg

We have a while to wait before everyone has microdiamonds in their testicles, but one day we’ll get there!

Thicc

The TV show Fortitude has a similar plotline. Would recommend!

I read a few years ago that “rectal digital massage” AKA “Finger in the bum” is a legit treatment for hiccups

Thanks for the recipe! I hope you don’t mind me posting it directly in case the google docs disappears…

Some random Italian pasta sauce recipe

Ingredients

4 - 28oz cans San Marzano Peeled Tomatoes (whole or blended depending on whether you like chunky or smooth, you can also blend 3 cans and add the last one whole for a mix) (tip for shopping for these: prefer DOP if you can afford it and also look for cans with the LEAST amount of ingredients, san marzano “style”  is fine) (if the canned tomatoes you buy has calcium chloride added, PUREE IT. Calcium chloride essentially “embalms” the tomatoes making them firm and difficult to break down naturally, ie from heat)
1 - 6oz can tomato paste
1 tsp salt
1 tsp black pepper
1 tsp dry basil
1 tsp dry parsley
1 tsp dry thyme
1 tsp crushed red pepper
1 small/medium yellow onion. Minced.
1 head garlic. Minced.
½ cup extra-virgin olive oil (add between 3 tbsp to up to an entire cup, I like my sauce a bit oilier so I add more)
½ cup red wine (Cabernets or Pinot Noir) (optional)
1 tsp crushed red pepper
2 - 3 bay leaves
Parmesan rind (optional)

Instructions

Heat olive oil in a pot on medium-low. Then add the onions. Cook until onions are translucent.
Add garlic and sauté for 30-60 seconds. Stir constantly to keep garlic from burning.
Add tomato paste and stir until onion, garlic, tomato paste mixture is uniform.
Add all 4 cans of tomatoes into the pot. Add red wine, salt, crushed red pepper, black pepper and bay leaves. Mix well. Partially cover with lid, and simmer on LOW heat for 2+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
Near the 2 hour mark, add basil, parsley and thyme. Remove bay leaves and discard. Mix and taste. Season with additional salt & black pepper if needed.

Bonus

Store & keep fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in the refrigerator for up to 5 - 7 days.

How to freeze: First, let the sauce cool to room temperature – then store in an airtight container or ziplock freezer bag. Freeze for up to 3 to 4 months

How has nobody asked for the recipe yet?

Spill the beans!

Oh baby

That looks delicious. How was the steak cooked? What’s in the compound butter?

Boost loads adds from a shitty network though. Most open source apps don’t do this stuff because nobody wants a Lemmy client to load ads; users only ever tolerate it in return for a more polished UI or whatever.

Apologies if you’re asking for something different but I recently discovered https://annas-archive.org/ which is great for books.

Love how openly you guys communicate about the management of LW. It’s interesting for anyone with an interest in self hosting things to see how you’ve scaled up. Keep up the good work!

To shreds, you say?

That looks cosy AF

Did you not switch to Nextcloud a while back?

Google services framework is a load of libraries for other apps to use; Google play store is something else on top.

Apps can depend on one or both.

Isn’t the telemetry neutered by not giving GSF network permissions (on grapheneos)?

So close