It is not possible to clone a Windows C: drive and boot from the clone. Oh, plenty of info will say it's possible, but it's not.
It is not possible.
For those of you who have completely dropped twitter, here's what you're missing right now: nothing. Literally nothing.
One of my favs:
The second half is better as trochaic (had to google for that term! Reverse iambic: stressed-unstressed syllable pairs).
Write code, stack sats, DIS-re-GARD the BUR-eau-CRATS.
Works so nicely with the spondee (two stressed syllables) pairs in the first half!
You know shit gettin' real when "big O" notation comes out.
If bitcoin can’t beat 8-10% per year over the next 10-20yrs, I’ll be SOL for sure. Definitely a bet I’m willing to take.
All I know is that my insurance provider is sending an adjuster out to take a look on Saturday.
I’ve heard that they submit a report with a yes or no, someone at a desk reviews the photos and votes, and then an overall manager weighs in, too. Probably some luck of the draw involved, but sounds like a one-shot deal to me.
But is there any likely scenario where interest rates shoot way higher than they are now?
Where all my macro big thinkers at? @npub1a2cww4kn9wqte4ry70vyfwqyqvpswksna27rtxd8vty6c74era8sdcw83a ? @npub1zrysysh8wq9zs3u5xzac9vf69we3wxrdj8rehns3japxdftqcqvsst8vpd ? @npub1s5yq6wadwrxde4lhfs56gn64hwzuhnfa6r9mj476r5s4hkunzgzqrs6q7z ?
Usually a penalty (~$350?) if you pay it off / close it in the first 3 yrs.
COMING SOON!!
Same for the 10+ yr old carbs piling up in the back of my pantry!
First roof repair (er, total replacement) estimates are in: $14k. 👀😭💸 Fucking fucking hell.
Question:
HELOC (variable) > home equity loan (fixed)?
My thinking:
* Rates will have to go back down over time.
* Given my conviction, it's better to spend my fiat stacking sats now than paying off this expense up front and having fewer sats later.
And my pantry is probably (definitely?) worse. Dug these out two yrs ago.
I am very expiration date insensitive! I wouldn't have worried about drinking it.
Preferably coarse. I just use Morton’s Kosher salt for most things these days, including steaks. Kenji Lopez-Alt has a detailed write up on salt types (and also some great guides on dry brining). He is normally my go-to for food science topics.
https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-use-kosher-salt
Ooh, all my worlds colliding here!
https://cooking.nytimes.com/recipes/1024187-dry-brined-salmon
I **am** a cast iron maxi at least!
(though ready to experiment with carbon steel next)
Literally just salt. And yes, uncovered in the fridge for 24hrs. Supposed to be better in every possible way. We'll see.
Look, people, don't judge me: either I spend time coding or I spend time cleaning out my fridge...
Best salt type/shape to use? I just grabbed what I had in the kitchen.