As a rural physician spouse, your family thanks you.

It is not one bit your fault. Incompetent government and educational institutions could see this coming for decades, but chose, and continue to choose to do nothing.

Boomers retiring and population growth are pretty obvious needs for more healthcare resources, not to mention not doing anything to help homelessness and addictions. Combined with that, med school faculty, at least in my home province, actively dissuade students from entering family medicine, and the university hasn’t increased its intake volume in years.

Everyone in rural medicine feels this pressure. The responsible thing is to keep the balance that keeps you healthy, for a physician who is there working the hours a typical worker might work is still providing far better service than if they weren’t there at all.

It works great with usenet, detects albums you have and looks for those you don’t, with a decent UI for managing.

Doesn’t Lidarr do a similar thing? Not sure if it operates the same if you don’t have the arr part of it going.

Sad to see the news about tteck. His scripts really helped me get off the ground on my own self hosting journey.

It’s also fairly little for the size of jar.

This is quite important with Immich. They’re good at documenting their breaking changes, just gotta make sure you check the changelog before updating. Also best to avoid auto updating with Watchtower or similar to avoid surprises.

Passive House has a minimum ventilation rate of 0.3 ACH, but minimum code requirements can also come into play. Ventilation for health and hygiene is very much a consideration of the standard.

I feel it’s been that way here in Saskatchewan for a long time.

It’s for humidification of the nose and increases the range of smells one is able to smell. What in particular is a bad design about that?

“For some reason”? Greed. That is the exact reason.

I’m not sure if they’re available with UK plugs, but I’ve got a pack of Thirdreality Zigbee plugs that monitor energy use and have a button on them to toggle power.

I’ve got them connected to Home Assistant. Two do a bit of climate control in a coldroom, the others are for occupancy lighting.

Right hand rule applied to torque.

I would like to see a minority of the house representation of elected people from individual regions with term limits, with a majority of the house being regular people randomly selected to serve for a defined amount of time.

It’s easy, collect premiums and reject any claims as being “acts of God”.

You could check at the Canada Post office if you can charge their provided boxes to that account number.

Unfortunately Rogers is now the largest professional sports holding company in the world now too, with buying out Bell’s stake in MLSE. Nothing like promoting competition by allowing megacorps to keep acquiring.

Oh yes, I’m not saying don’t season your water. Just that seasoning the water on its own is not a way to prevent pasta sticking.

Yep, I really like how he applies the scientific method to cooking. Some of my favourites are how he’s found the perfect way to boil an egg, cook steaks and roasts (dry brine, reverse sear), and make chocolate chip cookies (he made over 1500 cookies testing how changing each variable changed the final cookie).

It’s not salting your water, nor the water volume to pasta ratio, nor if the water is boiling or not, nor oil in the water, but stirring early in the cooking process that will prevent sticking.

From the great Kenji Lopez-Alt:

Pasta is made up of flour, water, and sometimes eggs. Essentially, it’s composed of starch and protein, and not much else. Now starch molecules come aggregated into large granules that resemble little water balloons. As they get heated in a moist environment, they absorb more and more water until they finally burst, releasing the starch molecules into the water. That’s why pasta always seems to stick together at the beginning of cooking—it’s the starch molecules coming out and acting as a sort of glue, binding the pieces to each other, and to the pot.

…

The problem is that first stage of cooking—the one in which starch molecules first burst and release their starch. With such a high concentration of starch right on the surface of the pasta, sticking is inevitable. However, once the starch gets rinsed away in the water, the problem is completely gone.

So the key is to stir the pasta a few times during the critical first minute or two. After that, whether the pasta is swimming in a hot tub of water or just barely covered as it is here, absolutely no sticking occurs. I was able to clean this pot with a simple rinse.

Occasionally, but I work from home and my wife’s commute is fairly short, so we can often time the roughly once a week charging so it’s during the day.

Oh yes, your pay-to-win government duopoly isn’t helping anything, but don’t call it impossible. The Affordable Care Act was a start, and I don’t doubt the right people could make universal healthcare access a real thing in the US.