“Sailing is like standing in a cold shower ripping up $100 bills.”

I had a sailboat for a bit when I lived in Vegas. I absolutely loved sailing. I had a relatively small, cheap boat which was fine for lake mead. It was still expensive though. Everything continuously breaks on a boat.

If I hadnt gotten my dream job in Colorado I would have wanted to live near the ocean and own a sailboat.

A long time ago most airlines checked at least one bag free. I used to always do this and as op suggests, not stand in line. It was great not having to take a bag through security and haul it around through airports and connecting flights, and avoid the stress of if the overhead space would run out.

But airlines have done everything in their power to make boarding and the whole flying process miserable in attempt to suck every dollar they can from you for their upgrades and priority boarding.

I do often take advantage of the airlines offer to “we expect a very full flight, overhead space is limited, and will check your bag for free to your final destination”

I just built a amd 7600 system in January 2024 and had no issues. Not sure that counts as very new but it was for me!

Yup. I teach at a university. It used to be adequate for instructions to say something along the lines of

open the file C://Folder/anotherfolder/subfolder/document.ext

I encounter more and more students every year that have no idea how to do this.

Board games at a local game store. Many will have a board game night.

User you are replying to wasn’t replying to OP?

Maybe my reading comprehension is bad, but it seemed obvious to me user was replying to a specific comment seeing how it was a reply to that nerd comment instead of OP and post used the phrase “this comment”.

My Mom showed me a reverse sear method, which I’ve followed for a few years now and has given me a perfectly cooked roast every time. I’ve fiddled a bit with the exact temperatures and cook times, but here’s my latest iteration. You NEED a meat thermometer!

• Night before: scour fat on top, season with salt, pepper, whatever other rub marinade - our meat market sells an amazing wet rub thing that we use.
• Remove from fridge 2 hours before cooking. I usually stick meat thermometer in at this point, stick it in from the side so that most of the thermometer is inside and the tip is approximately at the middle of the roast. This has given me the most consistent results with temperatures.
• Cook in oven at 185F until center is 118F (about 4-5 hours for my boneless 5 pound roast)
• Remove, tent with foil, and rest for about 20 minutes (center should come up to about 125F while resting)
• Cook in oven at 500F for another 12 minutes (necessary for brown crust and caramelizing fat)
• Remove and rest for another 10 minutes.

I did a 5 pound boneless ribeye roast today, and this whole process took about 7 hours. Probably will try bone-in next year, as I didn’t realize the meat market I buy from does the remove bones and tie back together thing.

We started doing a rib roast for thanksgiving a few years ago. So much better than turkey!

I also do baked skin-on chicken thighs regularly, which we also like better than turkey, that we simply never have a craving for turkey.