Lol I saw this one in the wild.

Absolutely absurd.

I'll bet my left ass cheek this millionaire is paying over the market average for rent. I'll be generous in her "thriftyness" and call it 2k.

So 24,000 a year. Ober 7 years, 168k

Almost bought a place an hour out of Seattle, probably tacoma. Homegirl isnt living in dupont. According to this website.

https://fred.stlouisfed.org/series/ATNHPIUS45104Q

Avg home price in tacoma 2024: 450k 2017: 250k

Let's be super generous, say she dropped an extra 150k in maintenence/tax/costs etc Still up a cool 100k

They telling me her diversified investments of 250k made 268k in profit?

Yeah ok.

Its been about eight months since I broke things off with my ex-fiance. For months preceding and for months after I was terrified it would hurt her so bad she might break. Idk if that's the right term. Regardless, I knew it had to happen and "prayed" we'd both be better off the on the other side. Or at least she'd eventually be OK.

It was rough going for awhile but it slowly got better for the both of us. Definitely not linearly though, up and down for sure. I'm really proud of her, she's now doing things that she loves, things she wasn't doing the last few years while we were together.

I'm proud of myself, and im proud of you too. The preceding months, weeks, days, minutes seconds before I ended it, and for a bit after, was the most agonizing time of my life, by far. How could I hurt someone I was supposed to protect, love and support, someone that I did, for many years, and still do to a lesser extent, and hurt them more than I've ever hurt anyone before? It sucked.

I'm not saying it'll all be smooth sailing, or will work out the way you hope, but despite feeling the way you did, and how you feel now, you still made the decision to end things.

So give yourself some credit, some love, some trust. Trust the decision that you made was the right one, even if it might not always feel that way.

No but you see, they're more passionate about money than you. They're sacrificing the risk of losing their passion(money) when their workers aren't passionate about work

If it feels like a waste of time it's probably a waste of time.

Lol that's wack. If you're going to hit me up randomly the least you can do is send something fun to talk about.

Or get right to the point.

I haven't been on social media in over a decade. I have a couple group chats that include the majority of my friends so I don't feel too ootl.

It would be nice to have an easier way contact some old friends I haven't talked to in years but besides that and missing some news on extended family it's all good.

omg I just googled it. Who they trying to impress with their jargon and shit? Me I guess.

Ok I understood some of it

To answer your first question, no it's not all the same hardware. To answer your second question I don't think you're going to break anything by mixing it up, you just might not get best efficiency out of the juice.

Someone else probably knows but it wouldnt be suprising if they were set at different temperatures.

I pretty much always make a vegan shepherds pie for holiday parties. People like them, they're great for a couple bites or if you need it as a main. Easy enough to make, easy to make a lot too. Cost effective too.

I've done that recipe and others, hard to go wrong.

I went typed all the below first to try and work through different cuisines, and dishes that can be recreated.

Basically the more processed a meat dish is the easier it is. The closer it is to whole/raw the more difficult.

It's mostly "delicacies" or whole animals. Like your not gonna be able to mock a crayfish boil or a Hawaiian style lulo roast pig, or even like a rotisserie chicken. You can mock cuts of those things, sans the crawfish easy enough. I don't see a market emerging for things like eyeballs, brains, rocky mountain oystes, etc mocks either.

For sure: Crawfish boils.

Less: Raw oysters maybe? Lobster/crab in shell.

Other than that it's more like "delicacies" or whole animals

The below is dishes that can be created, read if you want.

They're getting better and better at mock stuff. Jerky was a big one for me for a bit but there's some solid mocks now.

People are getting really clever with fermentation. Dairy/mammal fermentation for cheeses has been around for thousands of years but people are currently doing some really cool stuff with plant fat fermentation. You're not going to get every cheese variety but they're getting closer and closer. Some might be harder to mass produce as well, or too expensive too.

Baking too, people have been baking with animal fat for thousands of years, plant fat reacts differently but they're catching up.

It doesn't happen to everyone I guess but for me the further I get from animal products the less desire I have to specifically recreate them vs getting the appropriate vibes.

Like any of the American fast comfort food, burgers, pizzas, scrambled/fries eggs, wings, Mac, nuts, tenders, breakfast burritos, bacon, sausage all have vegan versions that hold up or also are really good.

In socal the last few years there's been a huge improvement in mexican vegan mocks. For a bit it was mostly "healthy" versions with veggies, beans, cacti, or jackfruit mocks. Soyrizo was the first. Now you can get asada, Pollo, carnitas, al pastor etc in the same greasy flavorful way without animal products. Easy to find empanadas

There's been a strong presence of vegan soul food for awhile now in south/central LA. Ribs, fried chicken, grits, red beans and rice, wings, all have good mocks now.

Any Asian cuisines that have any decent Buddhist size population has been doing mocks for years. Thai, Chinese, viet, super easy to find. Throw Indian food in there.

Vegan sushi, which forbawhile was just veggie based, like avo/cuc rolls, which are still super fire, has had a lot of progress with their mocks as well. A lot of it is taro based, so while it's good it's still lacking in protein.

It's harder to find vegan Filipino food, but that's more of a demand thing than anything else IMO.

Shawrma/Gyro mocks are easy enough.

English food is easy enough. I've had full English breakfasts breakfast and vegan mock pies that were great. Sheperd(dess) pies are easy and one of my go tos, to make/bring for holiday parties.

I don't know African meats/cuisine very much, I've only had Ethiopian food and that was after I went vegan. Ethiopian food has a lot of vegetarian foods built in anyway. I remember my friend talking about whole roasted split goat that would be hard.

I don't know enough about Russian/Baltic cuisine either. I've had vegan piroshkis, that's about it.

Anything deep fried is easy enough.

I like the imitation made out of dog better.

Awesome writing!