🚹[Fuji Velvia 50 (exp. 2004) | Gowlandflex | 210mm f5.6 @ f8]
2024.11.25 17:58 JettChico 🚹[Fuji Velvia 50 (exp. 2004) | Gowlandflex | 210mm f5.6 @ f8]
![🚹[Fuji Velvia 50 (exp. 2004) | Gowlandflex | 210mm f5.6 @ f8]](https://preview.redd.it/3xtgjsk1733e1.jpeg?width=320&crop=smart&auto=webp&s=f38a39e0e70a3bfe8fa0e6d879634cfd004741b7 "🚹[Fuji Velvia 50 (exp. 2004) | Gowlandflex | 210mm f5.6 @ f8]") | submitted by JettChico to AnalogCircleJerk [link] [comments] |
2024.11.25 17:58 ExcuseNo9854 Just a chill guy
 | submitted by ExcuseNo9854 to memes [link] [comments] |
2024.11.25 17:58 Longjumping_Hunt2967 What is this?
This post contains content not supported on old Reddit. Click here to view the full post
submitted by Longjumping_Hunt2967 to Pixelary [link] [comments]
2024.11.25 17:58 Known_Extension7316 Hacer pagos extraordinarios de la tarjeta de crédito?
He leído a personas que tienen la costumbre de hacer compras con la tarjeta de crédito y de una vez hacen el pago extraordinario en vez de esperarse a la fecha de corte para pagar.
Eso tiene algún beneficio con la entidad financiera? En mi caso, me espero a la fecha de corte y pago, pero si hay algún motivo de peso para hacer pagos extraordinarios me gustaría saberlo.
submitted by Known_Extension7316 to Ticos [link] [comments]
2024.11.25 17:58 Then_Association6308 Yeezus reference
 | submitted by Then_Association6308 to Kanye [link] [comments] |
2024.11.25 17:58 mconvert1212121 Thoughts on AI Image/Video Generators?
Hey everyone,
My marketing team is considering using AI image and video generators like Midjourney 6.1, Runway, Ideogram 2.0, Flux 1.1, Minimax, and Kling. Before committing to licenses, we’d love to hear your opinions and real-world experiences with these tools.
- Are they worth the investment for marketing content creation?
- Which ones stand out for ease of use, quality, or versatility?
- Any specific use cases you’ve tried that worked particularly well (or didn’t)?
submitted by mconvert1212121 to digital_marketing [link] [comments]
2024.11.25 17:58 Nice-Chapter8173 1/5
 | submitted by Nice-Chapter8173 to 6thForm [link] [comments] |
2024.11.25 17:58 FVP23 What is this?
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2024.11.25 17:58 jeffvanlaethem Sending transactional emails - issues.
I have a small dilemma: a client of mine wanted to have a couple simple csv files emailed to him at the end of each business day. I have a GCP python cloud function that generates these files, then uses SendGrid client to email them. Super easy integration, and free.
However, I'm constantly dealing with blocked emails, bounces that last days, etc. I'm assuming because I don't have a dedicated SendGrid IP address, I'm at the mercy of whoever else is in the same pool as me.
In all my years programming I've virtually never had to programmatically email anything. Am I missing some very easy way to do this? Is SendGrid not the right tool here? It's literally like 2 emails per day I'm sending.
Thanks for any insight.
submitted by jeffvanlaethem to AskProgramming [link] [comments]
2024.11.25 17:58 KAISSIDY tryna forget about her thru loud music but its all breakup songs 😹😹😹😹😹😹
also my stomach hurts and i cant see shit cuz my hair in my face🪁🪁 why doesnt it go above 97 decibels please i need at least 110
submitted by KAISSIDY to teenagers [link] [comments]
2024.11.25 17:58 Complex-Sale4515 Decision
 | Should I buy this or buy something like a Tissot. Btw this is kind of unique and gimmiky.idk anyone with any idea comment so that I can decide accordingly submitted by Complex-Sale4515 to watchesindia [link] [comments] |
2024.11.25 17:58 Sirwired Reflections on a couple years of baking simple bread.
 | https://preview.redd.it/leuzxn6kg23e1.jpg?width=612&format=pjpg&auto=webp&s=63c407a62efbaec4e40315fc33345b38add44687 https://preview.redd.it/t27ohb1lg23e1.jpg?width=612&format=pjpg&auto=webp&s=c51e6b270e60c2436c38626f33b1f540c4992e6f https://preview.redd.it/4rchri1mg23e1.jpg?width=612&format=pjpg&auto=webp&s=9d1bed3bf8db0a53c18eefb23502f0483614254b https://preview.redd.it/hcuphpemg23e1.jpg?width=612&format=pjpg&auto=webp&s=7d4d5aba911c6c231c7700c59c1141db90ab6bde https://preview.redd.it/co6w6bsmg23e1.jpg?width=612&format=pjpg&auto=webp&s=afc0e3382074e2b887ca236f35c0af8a843003a5 For the past couple of years, I've made it a habit to keep my two person household (just LadyWired and I) supplied with bread. I've baked before, but never really made it a habit before now. I have a bread machine (and have since I was in college), and it received some use, but I was never satisfied enough with the product to make it a staple. The nicer loaves from the supermarket ("Country White", or similar) always seemed better to me. But now that I've gotten the hang of baking, it has become one of the most fulfilling parts of my regular routine! While I've always been the cook in the family, there's a lot to be said for supplying such a basic staple all by myself. And I've learned so much, and, frankly, I'm in awe of how much farther I have to go! I'm probably up to well over a hundred loaves at this point (I think I now average a couple a week), and I have a few thoughts about it. Firstly, I'm kicking myself for not doing this earlier! I've been working from home for about 12 years, and the recipe that I use (the "No-Knead 2.0" from Cook's Illustrated / America's Test Kitchen) I've had since the early 'oughts. I shudder to think of all the thousands of lunches I could have saved myself from buying, all the breakfasts of something so much less satisfying, all the snacks of salty junk food when I could have had just a slice of fresh, delicious, bread with butter on it. You'd think it would get boring, cooking the same recipe, and eating the same bread, over and over, but it's anything but! Every night that I've made up a batch of dough, I literally fall asleep thinking about it downstairs in that bowl rising for me. Every time a loaf comes out of the oven, I can hardly wait for it to cool off enough for me to slice off the heel, and just wolf it down dipped in some soft butter. I never get tired of the look on LadyWired's face as she enjoys a simple PB&J from that chewy interior and firm, crispy, crust. I feel a swell of pride every time I tear open a new 10lb bag of flour, because it means I baked enough bread to need another sack. And I'm always amazed at how different each loaf can be. Sometimes when I get up in the morning, the dough is about to burst out of the plastic wrap. Other times, it's not even close to ready. Sometimes it forms into a nice, tight, log, and others it wants to glue itself to my hands as I transfer it to the parchment, and it spreads out into a short oval. Yes, I know this is not some kind of capriciousness on the part of my dough, but rather a sign at how bad I am at properly controlling the variables around baking... but I like to think of it as an adventure in improvisation, as opposed to a defect in my technique; gotta stay positive! Am I saving any money? Well, only in relation to what I'd pay for something similar from a bakery. Compared to perfectly-adequate bread from the supermarket aisle? No, not really, especially if I put any value at all on my time. (And it's certainly *more* expensive than cheap sandwich bread from Lidl... as an aside, it's astounding to me that a store can sell, at retail, a baked loaf for less money than the cost of making it myself. Modern industrially-produced bread is truly a marvel if your #1 goal is getting food on the table; they are essentially turning raw ingredients into prepared food for free.) I encourage anyone reading this to, if you can, make bread baking part of your regular routine. I don't think there's any kind of cooking that's more impressive. You take a paste of inedible goo that looks disgusting, smells bad, tastes even worse, and would probably make you sick to your stomach if you tried to eat it... you add time, a little bit of work with your hands, and heat, and it turns into a delicious loaf of bread! In my mind, it's even more impressive than if someone turned lead into gold. And it can be any kind of bread... you don't need to feel like the only "proper" kind of bread is a crusty lean loaf that looks great in photos. If your taste (or the tastes of your family) is some pillow-y soft sandwich bread with butter, and touch of sugar in it? Make that instead! Or maybe your idea of an everyday loaf is a full-flavored coarse-textured whole wheat... don't let anyone else tell you what you should like. I hope everyone can get the same joy out of bread baking that I do. ***** In case anyone's curious, here's the recipe I use, along with some notes. (And apologies for the oz/Fahrenheit/tsp/etc. This isn't a recipe I've ever had to scale up and down, so I haven't bothered to convert.) No-Knead 2.0, from Kenji Lopez-Alt, originally published in Cook's Illustrated. (The name is a reference to it being an update to the original "No Knead Bread" recipe in the New York Times by Mark Bittman that kicked off the whole craze. Curiously enough, in a follow-up article in the NYT a couple years back (which was an interview), Kenji disavowed this recipe, but I've always been very happy with it.) The recipe has been slightly modified by me. This bread is a basic lean loaf, except it uses cheap beer and white vinegar to get it a taste kinda like sourdough, but without all the work, advance planning, and unpredictability. You can decide you want some bread for tomorrow the evening before, and have it bulk-rising in the oven five minutes later, letting the yeast do all the work while you sleep. The crumb is a good "all-purpose" bread; open and chewy enough to have a really nice, hearty, texture, but not so open that your condiments leak right through the slice. Total time investment is about ten minutes once you get the hang of it, fifteen minutes if you want to stretch-n-fold. Ingredients:
Mix the ingredients together with your wooden spoon or dough whisk and cover with plastic wrap. (Optional) Every 15 minutes or so for the first hour, stretch and fold the dough. This makes the bulk rise... well, bulkier, and makes the dough a little easier to handle for shaping, but incredibly doesn't seem to change the finished product much. Let rise "8-18 hours". You are looking for it to be at least doubled in bulk, but you don't have to be exact about it. If your house is chilly, let it rise in the oven overnight with the light on, and maybe give it 15 sec of heat to knock the chill off. If your house is warm, you may want to cut back on the yeast a little bit. Remove the plastic wrap, saving it if you managed to not get too much dough on it, and dump the dough on a lightly-floured countertop. Put a sheet of the parchment in your skillet. Lightly-flouring your fingertips, grab the edge of the dough and pull it towards the center, and repeat this several times until you have a ball. At this point I usually shape it into a vague log-like loaf, because I find that more useful than a round boule, but this is a personal preference. Give a super-light mist of cooking spray on your plastic wrap and loosely cover the loaf, sticking the whole thing wherever you do your rising (e.g. again in the oven with the light on.) Rise until doubled, 2-3 hours. (You don't have to be exact.) When ready to bake, peel the plastic wrap off, and lower it into your Dutch Oven, parchment and all. (Yes, the Dutch Oven is stone cold for this step.) If using a trivet, put that in before you add the dough/parchment. Dust the top of the loaf with flour, and slash it about 1/4-1/2 inch with a really sharp knife or a razor blade. I give it about five slightly-diagonal slashes; this gives it room to become more loaf-shaped during the oven rise, instead of just getting more round. Put the DO in the oven with the lid on, and kick off a pre-heat to 425. When the oven reaches temp, start a half-hour timer. When that goes off, remove the lid, and cook for 20 minutes more. Let cool and enjoy! Notes: Yes, most Dutch Oven breads call for you to heat the DO scorching hot (sometimes letting it sit in the oven for an hour!), and then dumping or lowering the bread into it. CI tested this other method, and found out it worked just as well, while being a lot easier to work with, and saving energy. No, this bread doesn't have a pretty ear. Maybe you can make nice designs in the crust, maybe there's some way to get it all ear-y, I don't know... I just want some bread to eat. After cooling, I slice/eat what I want for the first 24 hours or so, just leaving it on the counter (cut-side against the cutting board.) After the 24 hours are up, I slice the rest and freeze it. The bread might not need freezing in 24 hours if you put it in a bag as soon as it's cool, but that will make the crust a bit chewy. submitted by Sirwired to Breadit [link] [comments] |
2024.11.25 17:58 louislamore Energy Monitoring - Powelync or Energy Bridge?
My local electricity provider (BC Hydro) offers these bridges for real time energy monitoring. I’ve seen some older threads about Energy Bridge - looks like there used to be an integration - but it looks like it no longer works.
Has anyone had any luck with either of these? They’re both local, which is nice, but can’t find any recent info.
submitted by louislamore to homeassistant [link] [comments]
2024.11.25 17:58 eliasaph99 Good for him!
submitted by eliasaph99 to LICENSEPLATES [link] [comments]
2024.11.25 17:58 Bubbly_Midnightt Recommendations for studying biochem?
Im very close to being fully prepared for stepONE. However, throughout all this time I’ve spent studying I remain having difficulty with biochemistry.
I’m thinking about buying sketchy since I had access to the micro and pharm for free and that has done WONDERS.
But before going and hurting my wallet that badly, I wanted to ask here if anyone had any other recommendations for stepONE biochem prep.
submitted by Bubbly_Midnightt to step1 [link] [comments]
2024.11.25 17:58 Worth-Kitchen-6141 CQS
submitted by Worth-Kitchen-6141 to cqs [link] [comments]
2024.11.25 17:58 StomachSnakes First thing I thought of...
 | I got violently I'll and was in the hospital for 8 days. When I got home and went in my room this is all I could think of... submitted by StomachSnakes to TheSimpsons [link] [comments] |
2024.11.25 17:58 Flat-Reference-7046 חמש שנים זוגיות ככה מתלבשת
https://www.youtube.com/clip/UgkxuyQKOlazjQRRp6ophwski8kgnU1pbdvX
submitted by Flat-Reference-7046 to theshordybacks [link] [comments]
2024.11.25 17:58 reddit_lss_1 Image Post Title 25-November-2024 17:58:26
 | submitted by reddit_lss_1 to lssAuto [link] [comments] |
2024.11.25 17:58 Azurik__ UIM - Wintertotd
Since the rework of the boss, I can no longer use my pineaples to heal during the fight.... any suggeestion for UIM ? is there any food that gives minimum 4hp that can be noted?
submitted by Azurik__ to 2007scape [link] [comments]
2024.11.25 17:58 Andrei144 PSD suferă și pe Wikipedia acum
 | submitted by Andrei144 to Romania [link] [comments] |
2024.11.25 17:58 Soneeko Prestige Dark Cosmic Diana reroll
I have all skins in the game and used to reroll the prestige version if I didn't get it on time the next patch, now it's a new event and when I rerolled like usual I didn't get the new Diana skin like usual but a duplicated Project Master Yi skin :(
what's up with that? did they forget to put it on the reroll pool or it's intentional?
submitted by Soneeko to leagueoflegends [link] [comments]
2024.11.25 17:58 clwi97 HS on a party day
Heading to the parks mid December, we’re trying to decide if we want to switch HS to go on a party day to get more done since we’ll only doing one day at HS and have to rider swap every ride over 38”. Is there a big difference for wait times for jollywood nights and regular days? Or not enough of a difference to miss out on evening hours?
submitted by clwi97 to WaltDisneyWorld [link] [comments]
2024.11.25 17:58 howardkinsd POST ON R/MEMES_OF_THE_DANK
submitted by howardkinsd to SUBREDDITNAME [link] [comments]
2024.11.25 17:58 imuhbazah why do you guys like HM, what makes you guys like them
I'm Hella curious to ask cuz I wanna know other's perspectives on it
submitted by imuhbazah to HauntedMound [link] [comments]