Try doing anything with US customs. On the one hand, woe and Armageddon to those who do not enter absolutely correct data, on the other hand, you cannot enter anything but A-Z, 0-9, and a handful of basic punctuation. And, of course, addresses have American formatting and fields.
One would have thought that a bureaucracy dealing with customs might have heard about foreign countries…
Not a website, but a 30+MB app that could easily have been replaced with a <10k website…
To pay for your parking, you have to enter the parking lot number, your cars’ tags, and CC data. So far, so good.
But they also require an email address and a phone number. They want to confirm that email address, and they check whether the number is a valid UK telephone number. And no, you simply cannot enter an international prefix. Which meant that I as a tourist could not pay for the parking lot at the hotel.
Can’t choose Firefox from share, sorry.
You are right, it was triple slash, but it does not work anyway, as it already balks at “file”.
Yes, I am well aware that filenames under android are horribly convoluted. From a certain viewpoint, they probably make sense.
Of course nobody needs it. But >99% only know it that way.
Of course I entered the full file path, not just the method. Firefox did not recognize “file” as a method, to start with.
OK, my file browser does not offer this option.
The first step with bread is grinding the corn. This a basic way to make it edible for the tribe. Have you ever tried to bite on a corn of wheat or rye?
Mix it with water and cook it to make it softer, and you get a kind of porrige. Leave it warm over night, and you have a sourdough. Rekindle the fire on the next day, and you’ll have a proto bread.
From there to the white bread made with a dozen chemical stabilizers, acid regulators and raising agents as they are sold in the supermarket is just the result of refining the process.
Took her quite long to come to the conclusion that X is not worth working for.
Thanks! I hadn’t noticed!
Like with any other ability, like painting or playing an instrument, learning a language is something that some people can do better than others.
And while starting to learn a language as a baby or toddler has it’s advantages (Our kids basically grew up bilingual), I started learning English in school when I was 11, and I still managed to learn it. Yes, native speakers will still tell me that I have an accent, but I’m good enough that they cannot place it, just that it is not native. With only 2-3 weeks a year in the UK, it is probably the closest I can get. Written English is another matter, anyway. I’ve probably read way more English books than the average native speaker…
Germany: I’m fine with the status quo. You really have to prove that you really need a gun to get it - Most Americans would simply not qualify under our rules. The Police has weapons, but they are much better trained than the American Gung-Ho, shoot first, ask questions later cops.
So, basically, it is more like “normal” Twitter posts since then?
What took her so long?
I once had pickled squash, ball pepper, and onion. Delicious!
We have two supermarkets within five minutes walking distance, if you make it ten minutes, it’s four.
Also within ten minutes walking distance are two middle schools, a primary school, and two kindergardens, several doctors and apothecaries, several shops, and the central bus station.
The latter is a bit of an disappointment, as not only the bus service is low frequency, and it takes an hour+ to the city.
My son was rather shocked when he followed me making his favourite pasta sauce:
Fry in a large pot with a helping of olive oil. When veg starts to brown, add
Let this simmer on low heat for 3-4 hours at least. Take the large blender and go through the pot. It does not have to be completely ground down, if small chunks still exist, it is fine.
Then take
And fry it in chunks of about 300g each in a pan while stirring into crumbs. For the first one or two pans use some oil. When browned, take a ladle of the sauce and add it to the pan. Stir until both parts are well integrated, then add them back into the pot - on one side, do not yet stir them under. For later pans, take off the fat that collects on the surface to oil the pan.
When all meat has been done like that, stir it under and let it simmer for another hour.
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