tychosmoose

I'm not a potatologist, but it seems like it should be fine to let it grow in there for a couple more weeks. It's happy there, and that's the main thing.

Then transplant it to a big bin/pot/raised bed or the ground outside. If it's root bound just cut down on the sides of the root tangle and detangle them a bit before planting. Put a big clear plastic tub/tote over it at night if it will be frosty.

Ha! My kingdom for some flatware!

Yeah, it's not often. Normally a few times per month probably. More often than the bottle opener and less than the scissors.

In a normal day it's only in my pocket if I know I'll need it, hoping to avoid disposable utensils when I'm already planning to eat in a setting where that would be the default. It's on me every day when I carry a bag or a backpack.

I also travel a good bit. When I'm on the road it gets used at least once per day - often multiple times in a day.

It will be similar but not the same. Tvarog & quark are more acidic. So it will have a tartness you may or may not like. With cottage cheese there is more rennet for curdling, the curd is cut like with cheese production, and the curd is heated and washed, producing a more firm and less sour curd. Then cream is added.

So try it and see what you think. If it is too sour you could try and find a very soft fresh cheese it might be closer to the curd you are familiar with and add cream to that.

In the end though, cottage cheese is an industrial product, with all kinds of bioengineering involved (like special bacteria strains that produce diacetyl for a buttery flavor). So any hacks will be unlikely to duplicate the flavor and texture exactly. It's probably worth learning to love the local stuff.

Yes indeed. Everyone arriving goes through immigration, collects bags, clears customs; and only then may proceed to the exit, or recheck bags and go back through security to catch a connecting flight.

The only exception is if you originated at a pre-clearance airport and did the immigration stuff before departure. But that means you still need a visa. And it's only at a handful of airports in Canada, Ireland, UAE and the Caribbean.

In the US, if you land, you must pass through immigration.

~~At least I'm not aware of any airports where there is an international terminal like you find elsewhere in the world. Ours require entry to the country even if you are connecting to another international flight.~~

Edit: yep, none have this.

Keep notes.

No recipe will work identically in all kitchens with all the various equipment types. Temperatures will vary. Timing will be different.

If you are just starting out, ty cooking something that you really enjoy, which is more of a one-pan/pot dish. Something that should take less than an hour. Make notes on how it tasted, how the protein felt to the touch (hard, firm, bouncy, soft, etc.), timing differences, texture while eating (dry, wet, soft, hard, etc.), things you would do differently next time. If you are confused about how things went, ask for help and suggestions. Take notes on those. And then cook the same thing again soon after. It will probably be better. Repeat until you feel confident.

Celebrate the win!

Next make something different but with the same main ingredient. Repeat that until it's to your liking.

Once you repeat this a few times with different dishes you will find that you build up some intuition about the ingredients. Then it's easier to branch out to other recipes and other foods.

Lots of people talk about meal prep for a week. Don't get sucked into doing that until you are confident with a specific recipe and how it keeps leftover. You will build skill if you cook one meal at a time. Limit the time needed and ingredient cost so that a bad outcome doesn't feel so bad.

If I was in your shoes I would probably figure that out first. It could be related to why the snapshot restore failed.

On openSUSE with the default partitioning and Snapper you rollback this way:

1. Boot to the snapshot from the grub menu.
2. Test to make sure it's working.
3. Run sudo snapper rollback and reboot.

It may differ for Arch depending on how you have it set up. If you don't have grub entries for the snapshots, you could install and configure grub-btrfs. It's easy, but there could be gotchas depending on how you are set up currently. Maybe give this a read and see if it's helpful: https://www.lorenzobettini.it/2023/03/snapper-and-grub-btrfs-in-arch-linux/

(Not my blog, it just looked useful)

If you have trouble with the soaking, black beans do very well with a "quick soak".

1. Cover them with water about twice the depth of the beans. Add about 1 teaspoon (~5 ml or 5-7 g) salt.

2. Bring to a boil and keep it boiling for 2 minutes. Then cover and turn off the burner/hob. Let soak for 1-2 hours.

3. Add any extra seasonings now (but nothing acidic). Then bring back to a boil and then simmer until soft. Adjust seasoning and you're done.

They should take much less time than cooking from dry. How long will depend on the beans. Older beans can take much longer, but most should be soft in 1 hour or so.

It's bread, too. Try a bacon sandwich sometime. Delicious!

Could also be a stale DNS cache entry on one device or the router. If you ping your duckdns fqdn from the device that can't connect while on your home network, does it resolve to the correct public IP?

I still think a firewall/nat issue is more likely tho.

What is your router make and model? You need to enable hairpin NAT.