It is not really worth it trying to clean a clogged nozzle. Just toss it and replace it.

Will there be an ad-free tier?

Brilliant, well done

It is currently on Peacock if you are in the US.

Boiled and pickled they will last much longer

It is my favorite book and the philosophical side quests are why I love it but it is a long, dense read

I have tried to read it three or four times and cannot get past the part about the banana tree and all the banana based food he cooks up. Not a banana hater but for some reason that part makes me kind of queasy and I put the book down every time

The Brothers Karamazov by Dostoevsky. Rewarding slog but a slog for sure.

You can sign up until August 28th

I use this recipe but I do add onions. In your situation all you would need to figure out is the garlic. As others suggested pre-minced would do.

https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce

Filaments absorb moisture in humid environments, and it impacts print quality.

A good vegetable broth plus TVP (textured vegetable protein; basically soy flour croutons) is my go-to when making any stew/curry meatless. Super easy, no need to modify the recipe just replace water with broth and dump in the TVP to rehydrate in the broth. TVP is completely neutral flavor wise and will just absorb the curry.

One trick I use that helps a bit is to hit the two pieces with a hairdryer till they soften then press them together hard enough to mold together and let them cool/harden like that.

Will not eliminate the seams but makes them much less noticeable

I got started with a Northern Brewer kit myself back in 2008. Welcome to the hobby!

Jerk Rub:
4 tbsp allspice
1 tbsp thyme
1 tbsp paprika
1 tsp cayenne
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1 dried scotch bonnet pepper
2 tsp brown sugar
1 tsp cinnamon
1 tsp cloves

(There will be enough rub for several batches of chicken)

Steps:
Rub chicken liberally and let rest approximately 1 hour. Add 1/2 cup Walkerswood jerk marinade (or homemade wet rub) and marinate 4-8 hours. Smoke at 275-300’F with a chunk of apple wood until chicken reaches temp.

https://imgur.com/a/hlWLnDa

Served up with rice and peas, slaw and vegetarian curry

This is brilliant, I am implementing this first thing Monday

Watched it launch from Kennedy Space Center, awesome experience

https://i.imgur.com/CXhMlVQ.jpg

My go-to is a bagel with hummus, with a pot of Cuban coffee.