If it is expired, I don't think you can do it. Just if you are in the last year of validity.
evasive_chimpanzee
That's how it has been in the US. Now, though, if you already have a passport, you can renew online and take the picture yourself, and get it mailed directly to you.
The thing that makes getting a passport slightly tricky to begin with in some circumstances is needing proper ID. In the US, there's no generalized law saying that you have to have certain forms of ID. Most people use drivers licenses as ID, but obviously not everyone has one (by choice or as a consequence of drunk driving). There are a lot of people without ID, and there are ways to get ID, but they can be difficult for people without resources. A birth certificate is hard to get if you don't have one already, especially if you don't know where you were born.
occasionally push it to near boiling temperatures.
So I'm guessing you have some kind of mixing valve set up to handle this going out? Also, are the tanks rated to that high of temperatures?
That's probably most similar to what we'd call "flaked corn", but it's not something that we see commonly in stores (in America, at least). It is somewhat similar to "corn flakes" which are different.
It's mainly used for brewing and distilling, and it's made by taking dry corn, partially cooking it with water, putting it through a roller mill, and then drying it out.
Reading about farinha de milho, it actually might be similar to "corn flakes", though. It's a breakfast cereal made by taking ground corn and cooking it in water, and then drying it out in little sheets. It is super common to use as an ingredient in things like fried chicken batter, or as a topping to things you want to be crispy.
I've taken up bringing an instant read with me when I expect I may have to cook at someone's house. Nothing worse than trying to make a prime rib at someone's house, a getting handed one of those analog dial thermometers that doesn't even have numbers on it, just "rare, medium, well done".
For ground beef, especially, too many people try to chop it all up and get it "gray". I don't eat beef often, but when I do make ground beef, I basically treat it like making a hamburger: salt it immediately prior to placing in a hot pan, and don't touch it until there is browned crust, and then try to flip it and get a crust on the other side. Only then will I break it up into little pieces. If you have too much meat to do that, you are better off getting a good sear on half of the meat, and tossing in the other half later, than trying to do all of it and basically just boiling the meat in juices.
occasionally heat the tank up to 70°C+ to kill off any bacteria that might be growing in it.
Is that a built in function of your fancy water heater, or is that something you just go do periodically as part of maintenance?
I'd love to get one of those heat pump water heaters. Seems like a win-win to dehumidify the space.
I've read that red variants of veggies like cabbage get less attacked by caterpillars, and anecdotally, it seems to be true. It makes sense that insects would be evolved to target the more "natural" color.
You've gotten a lot of great responses already. Basically, the weak point in a shoe is the foam, and you start to feel the foam go before you see it. That's one reason it's nice to have a few pairs of shoes to rotate through. You can run in one pair, and the next time you do a similar length/time in the other pair, and you'll be able to start to feel when your ankles/knees/back or whatever get sore for no reason.
In terms of the distance you get, it really depends on speed, your weight, your technique (heavy heel strikers probably wear through shoes quicker), and the surface you run on. Possibly the biggest factor is the amount of midsole foam, though. The foam stilts that are popular these days may only last you 400 km, while a more typical shoe gets 800 km.
Like another commenter said, "barefoot" shoes can last a very long time. You probably don't want to go all-in on those unless you want to do some more homework on them, but it's something to consider if you are budget constrained.
What I do now is just stick to a brand that I know works for me. Shoes are built on "lasts" which are basically a foot-like form. Traditionally, they'd be a wooden thing that a cobbler would wrap leather, etc, around. Now, it's basically just the 3D foot model. If you get 2 shoes built on the same last, they are going to fit your foot similarly, so it's not so bad to buy online. They make new model numbers every year or so, and when a new model is in, the old model goes on sale. When they got 50% off, I'll buy a couple pairs. Obviously that only works if you have the money/space to do it, but it is helpful.
Here is a really good article about the topic. The gist is that typically in mountaineering, there's not often an official definition of the "start point", but the "end point" is back at the start, so people who die midway on the return journey don't "count". The "top" should be easy to define, but often, the top of a mountain is a large area, and you aren't going to hike around looking for which part is just barely the highest. Also, some true summits are habitually avoided as sacred places to the locals.
I think it ends up being the same amount of work for me. Rinse rice (optional), figure out correct amount of water for that type of rice, place on heat until done. Rice cookers can effectively detect that there's no more liquid water, but that isn't the same as "done" unless you used the right amount of water.
IMO, rice cookers are really handy if you are the type of person who eats rice as a staple food item that you buy in giant sacks and eat the same variety of every day. I have like 6 kinds of rice I rotate through, so I think it wouldn't save me enough work to justify a separate gadget.
I've never used one of the really fancy pressure cooker rice cookers, though, so maybe my feelings would be different.
That's exactly how you do it. It's not same-day, but if you really need a passport same day, you probably messed something up, lol.