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I mean, it's a large American pickup truck. We all know that it's only a matter of time before those rims are replaced with polished aluminum trashcans

Definitely important, but in my experience with good tires and patience you can basically plow the snow out of the way

I have a 2011 Dell latitude that's a similar story. It's a jellyfin server now

She's got electric boobs... Something something... B-b-b-benny and the jetsssss

I always have to watch it 20 times before I continue scrolling

Hey, same. Steamdeck?

I've actually had decent luck with it for big-picture questions. Like, "How do I go about accomplishing this, with this, given this?" It might list a few options, so when before I didn't have a clue, now I have some ideas and can ask/Google the questions that I didn't even know I didn't have before. Of course, you've gotta use due diligence, don't just take its word for it.

Sometimes even when I don't get a good answer from it, it still breaks me out of the mind block I'm in, so I guess it's helped me indirectly that way.

Is your defederated from hexbear and lemmy grad? They're all pretty concentrated there

I don't peel, wait to boil, or even mix. I'll literally throw whole garlic cloves in at once, and between the heat and the mashing they'll take care of themselves. It also helps a lot of you have an actual potato masher and you're not just using a spoon or something. Unlike this gif I found though, I just mash them in the pot as they cook.

I used to doctor storebought sauces too. Recently though, I've just been buying those cans of cento crushed tomatoes. They're a blank slate, and probably better quality tomatoes too.

If you preheat the Stone and send the pizza off a wooden peal (which will take some practice, granted), the dough will start to crisp right away and it shouldn't be stuck at all when you go to turn it in a few minutes. You don't even need oil. Cooking cold pizza from a cold stone though, that makes sticking much more likely. Also like that other guy said, use a little bit of cornmeal and flour under the pie, or I hear you can use semolina flour, which is courser apparently.

Honestly, is it so hard to believe that some people genuinely like fishing?