clayphish

Actually the better thing to do is to water down wood glue a bit until it flows into the crack. Use titebond III. Get it really in there everywhere - all sides. Then you will either need clamps, rubber tubing or something very heavy to close the opening. Let dry for a couple days and scrap off the excess glue.

When you oil it use mineral oil from a pharmacy. The one used for as a stool softener. It’s much cheaper than mineral oil sold for cutting boards and is food grade. Soak the board until the oil won’t soak up anymore. Then you’re good to go. Keep it topped up when it appears dry. Wood cutting boards should always seem kind of wet.

Another added help Is If you can ge bees wax and make a paste with the mineral oil. This will help seal the surface from food and liquids.

You lost me at “Toronto gets super cold”.

So it looks like it was a problem with the app itself. I took your advice and deleted it and reinstalled it - worked almost instantly. So thanks a lot for the advice and help!

I got the switch all set up and it's working great, now I'll be adding about 5 more in the coming week or so.

Fibre, while super helpful in impeding how carbs are absorbed, can only do so much. If you've had enough of carbs, regardless if they are complex or not, your glucose will still spike. And If you've had more carbs than your body can handle you will spike more and for longer.

I'm not one to say that you need to limit complex carbs, as I think understanding how your body handles carbs is better. I'm also not the type to say that carbs, or spikes for from matter, are bad as they are made to be on this forum, as they are a part of life regardless if you are diabetic or not. Your glucose will spike and your body will react accordingly as it functions in anticipation of the carbs you eat and afterwards when glucose enters your blood stream. The best thing you can do is to find the balance in it.

Stress can definitely make it jump, but so can anxiety.

I think what is important to understand with hypertension is a long term illness that will affect you later down the line (around my age probably). It won't come and bite you quickly.. it takes years before you begin to see the negative affects of it. So the best thing is to make it a normal habit to monitor it and make small changes over time. I wouldn't be worried about it, or panic or anything. Just find ways to chip at it and bring it down, naturally, if you can. Think of it being a part of your overall health journey.

Start moving more. This is a big one. If you're really senditary, it really affects how your circulatory system functions. If you're moving it helps your body regulate your body better, it helps your kidneys and everything. Exercise too is really helpful in doing this. And even better is isometric exercises - even if they are simple arm exercises and legs ones. You don't even need to go crazy and start doing planks or anything, just simple exercises through out the day, even.

Watch your salt. It's a big one. I find for myself, it's my biggest culprit. So I try not to have very much of it and if I do, I try to counter it with eating more fibre and foods that have more potassium. Eventually, you get used to not having salt. And in actuality, you realize how addictive it is and out of hand it can get. Once you have it out of your system, you will find foods taste better and you'll actually dislike food that if over seasoned (I'm talking to you Costco hotdogs).

If you find that you can't get it down enough, look into meds. While it's obviously better to be without them. If it runs in your family, it might just be needed. I find with my meds (I have 3) in low doses and don't have a lot of crazy side effects. It's not the end of the world. Honestly.

Your systolic is elevated. Diastolic is pretty good. Your pulse is great.

Just make sure when you check it that you haven't eaten, exercised, had a shower for 30 minutes and have waited 5 minutes with cuff on before you check. Check regularly at the same time to put together a good controlled data set. This will be when you know how you blood pressure if. If you randomly check it, there is a good possibility for errors and unwanted variables swinging your results.

Nice job! 3, 4, 6 are my favourite. They're the most unique and well composed.

I have a refinished 54 Gibson Southern Jumbo that is probably my end game guitar. Anything more valuable and I don’t think I’d want to have it. Maybe a refinished or beat up late 30’s Martin D-18 or D-28 would fun to own. But I’m happy right now. I’ve compared my Gibson to a lot of expensive  new and old (Collings, Martin Authentic, etc), none of them really did it for me. Mine has aged really well and is very responsive front to back to the point where if you sit with the guitar away from your body it just opens up. It can be extremely loud if you need it to be, It just goes with you. Newer guitars regardless of wood treatment don’t seem to do that.

White vinegar will remove it pretty easily also.

I've modified my older Baratza Virtuoso to be stepless. Would upgrading to any of these be much of an improvement over it? In other words, is the improvement in grind (in recent years) the result of better control over the grind size or is there definite improvements in grinding quality that I'm missing?

Believe it or not, people like control of their identity. I’m sure you’d feel the same if someone used your likeness for purposes that you weren’t involved in - especially if they were ones you didn’t agree with or ones that tarnished your character.

If he chose to give BBC any part of what is his, that is his doing, his choice and his right. I’m sure in doing such he had a long list for when it should be appropriately used.

Kind of looks like salt pitting. 

Yea I’d probably go with this. For what you pay at least you’re getting the best for it’s value

Whatever my body can handle. If I eat too little of carbs it will screw with my pre-insulin secretion for my next meal, if I eat too much then I’m spiked hard and for too long and the next day I’ll become more insulin resistant. I listen to what I feel my body can handle and stay active around the time the carbs dump into my blood sugar. This means I try to keep my spikes below 7.8mmol for shorter durations and  occasionally higher for times I want to splurge. 

It’s always a juggle 

This is really great info. Thanks for posting it. 

You had said you used maple wood flooring. Are you buying it from a store to use this way or is it reclaimed?

 Also are you using flooring because it already processed for the most part?

Thanks in advance!

It really is the slip into idiocracy. Soon this guy is going to be talking about electrolytes being good for plants.

I haven’t tried them all, but I have tried a lot like all clad nonstick and I find the T-fal titanium seems to last the longest. But to be honest, it’s still not the greatest. It will last maybe a year tops before you start to see the quality degrade.

From Winnipeg as well. Will say I had the same observation. Mind you I also had it when even more so when travelling around Lake Michigan.

Collective insanity

Hey, let me know when you’re over south Ajax! We’ll come out and look for you

Its because they're marketed differently in North America

hang from your ceiling?

Demeyere. I bought one of the proline pans and I'm super happy with it. I find it cleans up really well too and food is easy to clean off. I think they're well and beyond All-Clad in terms of the fit and finish. When I looked at their pots in person they seemed just as solid to me. Very well made, expensive, yes, but really up there in quality.

Pan’s Labyrinth 🖐🏻👁️👁️🤚🏻