Jan White

I do tonnes of research before buying stuff too. I finally upgraded from my Samsung galaxy ace and settled on a moto g6 play. I didn't worry too much about lifespan because with my light, pretty basic needs I can usually get by with totally obsolete stuff just fine anyway.

One of my main things I wanted was a big battery, and I'm happy with the 4000mA in my moto. If I used my phone the way you described above, the battery would probably last a weekish. A tablet would suck more juice, but they probably have bigger batteries anyway.

You might want to learn how to root your device and replace the os. Then whatever brand of evil you buy into doesn't need to be such a consideration. The drawback to buying the newest best is that there probably isn't a root package available for it yet. If, like me, you barely know what you're doing, you want whatever you use to be well tested to minimize the risk of turning your shiny new toy into a brick.

If that sounds too risky, be aware a lot of the supposedly uninstallable software can be actually be uninstalled and replaced (or not) with open source stuff just fine.

Used the last of my fresh tomatoes from the garden to make a lentil veg soup.  For lunch today having a bowl of soup and some steamed broccoli and baked squash.

James Landreth wrote:

John Weiland wrote:If this hasty recipe has appeared here before, my apologies.  But the following is for those who crave some sort of egg-nog substitute for the holidays, with the ability to modify for your tastes and preferences.  It's quick and 'scalable' so you can make a single glass or larger amount if desired.

For ~ 1 cup of "vegg-nogg":

-- 1 cup of your preferred non-dairy milk, keeping in mind the normal 'body' of egg nog.  
   (I've been using oatmilk....but others will suffice or surpass this and adding some sort of vegan 'creamer' might help kick it up a notch.)

-- Sweetener to taste.  Yeah, I'm still using granulated sugar, but many sweeteners could substitute and this should be added and mixed in to suit your palate.

-- 1/2 teaspoon vanilla.....again, to taste.  If I only have the 'artificial' vanilla on hand, it's bumped to a teaspoon here, but your choice.

-- Dash of nutmeg.....and mixed in with the rest of the ingredients if so desired.

Finally, the kicker...and mixed in well:

-- small (!) dash of Himalayan 'black salt'.  Sulfury!.....and gives the eggy flavor and bouquet, but if overdone will probably cause gagging. ;-)  Still, this last ingredient is crucial for my taste buds to believe that egg nog is passing my lips.   Maybe worth a try.....

Would coconut milk work?

Coconut milk definitely works.  I make Vegan Dad's holiday nog for my husband every year.  Only one batch or he'll live on it, and I don't claim it's healthy.  Definitely tasty, though.

INGREDIENTS
- 1 cup whole, raw cashews soaked in cold water overnight
- 3 cups plain almond milk, divided
- 1/2 to 3/4 cup sugar
- 1 tsp vanilla
- 1 can coconut milk
- 1/2 tsp turmeric (optional)
- 1 tsp nutmeg
- 1/4 tsp cinnamon
- rum to taste

METHOD
1. Place the soaked cashews and 2 cups of the almond milk in a blender.  Blend until very smooth.  If you are like me and have a pretty crappy blender, you can pass the mixture through some fine cheesecloth at this point to remove any graininess.  Or leave it as is if you don't mind a little texture.
2. Add remaining ingredients and blend until smooth.  Chill and reblend right before serving.  

Hmmm...looking up metformin I see they don't actually say how much of the drug is excreted in urine, just that 90% of it is unchanged. Atorvastatin entry has more details. So I guess that website is an only partially helpful resource.

If you look up a medication on drugs.com, you'll get a "professional" tab that you can click on. That gives you info on how the drug is metabolized and excreted. It tells you how much of the unchanged drug is excreted in urine  or whatever, but you'd have to look up the metabolites elsewhere to see if there was a concern with them in excretions.

Your crust sounds really good! I can't imagine sweet avocado at the moment, so I'll take your word on the rest of it ;)

I wish I had a weird pie to tell you about, but mine's only slightly unusual...and it's not pie.

After I've cooked my squash, I sometimes discover it's not really tasty enough to just eat as is. So I make pumpkin pudding, basically pumpkin pie filling. I have no oven anymore, and am too lazy to make pie nowadays anyway :D

For every kilo of cooked squash I add about 100g of dates and 35g of tahini. Cinnamon, nutmeg, and cloves to taste.  Some ground flaxseed if it's a wet squash. Blend it all up in a food processor and let cool until it sets up a bit.

I'm mainly just trying to find a way to get through a lot of inferior squash, not make a dessert. So heavy on the spices and just enough sweetness and creaminess that my brain thinks "pumpkin pie" instead of "yakky squash."

Bahaha! I love your Spode ballot

I still see the black and white photo. I use a Telus subsidiary. If I find a Shaw hotspot somewhere in town, I'll check again.

I don't really drink alcohol, but nocino has always interested me. I have practically unlimited access to walnuts, but I always miss the unripe harvest window.  

I think the walnut trees around here are all grown from seed. Seems like every tree is different - my favourite has very smooth shelled nuts that you can crack in your hands. The shells fall away from whole nuts easily, and the nuts are sweet. The tree right next to it has much harder shelled nuts, with a thick ridge where the two halves meet. Often you need a hammer to get into them, the nuts come out in little pieces with the aid of a nutpick, and have more of the walnut bitterness.

We also have husk fly and it doesn't damage the nut itself.

I'm going to try very hard to make nocino next year. I have my eye on a huge butternut tree I want to try it out on. No black walnuts around.

I eat a variation of the same thing every morning. Mostly fresh fruit, could be berries, kiwis, plums, bananas, apples, pears, chopped up; sometimes dried fruit soaked overnight; a little bit of whatever cooked grain I have around, in the winter cooked down to porridge on the woodstove, rest of the year, just as is; ground flaxseed; homemade nut milk, usually sunflower.

Apples and walnut milk always get a bit of cinnamon.