Unlock the door and remove those screws holding the latch in the door.
Once you’ve removed the lock you should be able to disassemble it and push the stuck key out or worst case, replace the lock cylinder.
deegeese
joined 2 years ago
Was there an article, or did you just want to stunt on people?
Putting it in a DB is the easy part.
It’s support in a thousand other systems that deal with addresses that’s the real problem.
For something like a street address, interoperability is a hell of a lot more important than culturally preferred spelling.
Wikipedia disagrees:
When Soviet archives opened in the 1980s, however, research found that the speech had little if any impact on Communist decision for war in Korea.[22]
External invasion > civil war
Experts will tell you they drink Paul Masson Pinot Chardonnay because of its full varietal aroma, brilliant color and long pleasant finish. What they mean is...it tastes good. Paul Masson will sell no wine before its time.
So basically your job is to take the specifications from the customers and give them to the engineers?
You want volunteers to run a business for you?
One that you can’t even be bothered to sign up for a gmail account?
What exactly are you bringing to offer here?
Why do you care?
You’re either giving fame to an asshole or else trying to start a harassment campaign.
What is the future of X.org if all the mainstream distros drop X11 for Wayland?
Any other projects we should know about?
cross-posted from: https://sopuli.xyz/post/25709430
Todays lunch was grilled cheese.
Made with cubes of stale homemade sourdough, using this recipe, doubled:
https://www.littlehomeinthemaking.com/sourdough-bread-pudding/
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
Starting with version 1.14, the bottom icon tray keeps disappearing. It can still be clicked but won’t stay visible, I just get white space at the bottom.
Using default theme and system dark mode settings (daytime). Phone is iPhone 14 ProMax with iOS 16.
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Rarely.
Most likely reason is to upvote a contrarian reply to my own comment that I was too salty about to upvote in the moment.
I already have a pretty good sense of bad faith arguments, having been online for far too long.