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

Tabouleh 👍

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

And how would you go about powdering it?

Boiled and pickled they will last much longer

Homebrewing: been at it since 2008 and loved it from day one. Love having a couple kegs on tap and being able to experiment with different styles. Taught me a lot about microbiology and thermodynamics as a bonus.

DMing DND campaigns for my wife and son: never played before but picked it up during pandemic due to my then 7 yo son’s obsession with math and dice. Weekly tradition for us now and I have spent hundreds on books and dice.

3d Printing: Bought and Ender3 to print miniatures and scenery for DND habit. Not into crafting my own models yet but like to tinker with it and try new things.

Kayaking: Was looking for an active outdoorsy hobby and discovered foldable kayaks. Not much storage in my garage and never big on roof racks on the car so decided it was worth taking the plunge. Love it and have tons of places to take it out around here so great chance to explore the area

Rough recipes:

Lechón is based on the recipe by Terry Hope Romero, except doubled the garlic and added a half tablespoon of Badia orange pepper, and seared the shredded seitan in a dutch oven before braising.

Yuca was boiled and served with mojo (olive oil, onion, garlic and lime juice).

Habichuelas: sauté onions and garlic, add sofrito and tomato sauce, 2 cans of pink beans, tablespoon adobo and packet of sofrito, bit of oregano and ~3 bay leaves, olives and calabaza. Simmer 30 minutes.

Empanadas: basic piccadillo recipe subbing beyond beef for ground beef, packed in Goya discos and baked in convection oven

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.

Likewise I cancelled my sub in May when due to the constant price increases/declining quality compared to other services. But despite not sharing passwords since like 2010 I put “password sharing policy” in the comment box when cancelling

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.