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Post by nerdthenord on Sept 26, 2020 1:43:45 GMT
Basically, what have you accomplished that you are proud of at this time? Trying to have some happiness here. I just finished my first Imperial Guard model from Warhammer 40k and am very proud of the paint job, considering I suck at painting.
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Post by legacyofthesword on Sept 26, 2020 2:04:20 GMT
Just finished up a college essay on a subject that was pretty difficult for me. Pretty damn happy with how it turned out (and then, of course, the app I submitted it on f***ked up the formatting, lol).
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harrybeck
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Post by harrybeck on Sept 26, 2020 2:05:20 GMT
The only thing is my performance in bct, 1980. was 337 lbs on day one, on the last day, 12 weeks later i weighed one hundred seventy nine lbs.
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Deleted
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Post by Deleted on Sept 26, 2020 2:11:50 GMT
I have been getting some decent edges on my swords. Ever since I got a new stone I've been able to get some nice crisp edges, much better than what I've done before.
Other than that, I got some projects on the way, been working on new harness and gear combinations. Since I don't wanna spend a bunch of money on that kind of stuff I've been just making my own
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Post by legacyofthesword on Sept 26, 2020 9:03:58 GMT
I have been getting some decent edges on my swords. Ever since I got a new stone I've been able to get some nice crisp edges, much better than what I've done before. Other than that, I got some projects on the way, been working on new harness and gear combinations. Since I don't wanna spend a bunch of money on that kind of stuff I've been just making my own I really need to get my sharpening skills up to par. All my swords could use a good sharpening.
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Deleted
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Post by Deleted on Sept 26, 2020 9:29:04 GMT
I have been getting some decent edges on my swords. Ever since I got a new stone I've been able to get some nice crisp edges, much better than what I've done before. Other than that, I got some projects on the way, been working on new harness and gear combinations. Since I don't wanna spend a bunch of money on that kind of stuff I've been just making my own I really need to get my sharpening skills up to par. All my swords could use a good sharpening. I had this lip on the edge of my dresser that was perfect for holding my stone from moving, and my air conditioner drains water to a bucket beside that spot. I felt like I had one of those set ups Japanese sword polishers have haha. Could just lean over and dip my stone back in for more water every few swipes
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Post by RufusScorpius on Oct 6, 2020 18:55:49 GMT
I'm pretty proud right now with my acceptance letter to the doctoral program at USC. I have until May next year to figure out how to pay for it . Might have to pick up a side job at Taco Bell or go back to exotic dancing at the old folks home. But I got accepted, and that's a good thing. Maybe gonna frame the letter and put it on the "I love me" wall.
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Post by Jordan Williams on Oct 6, 2020 20:38:43 GMT
I'm pretty proud right now with my acceptance letter to the doctoral program at USC. I have until May next year to figure out how to pay for it . Might have to pick up a side job at Taco Bell or go back to exotic dancing at the old folks home. But I got accepted, and that's a good thing. Maybe gonna frame the letter and put it on the "I love me" wall. Hey congrats!
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Post by demonskull on Oct 6, 2020 20:38:53 GMT
I'm pretty proud right now with my acceptance letter to the doctoral program at USC. I have until May next year to figure out how to pay for it . Might have to pick up a side job at Taco Bell or go back to exotic dancing at the old folks home. Sticking virtual dollars in your outfit !
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Deleted
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Post by Deleted on Oct 6, 2020 20:41:00 GMT
This isn't as impressive as everyone else's achievements, or maybe it is (who knows?), but I am proud that I finally nailed down a fantastic meat loaf recipe. Meatloaf is such a delicate balance between the meat ingredients, the wet ingredients, and the dry ingredients. There is also the matter of cooking temperature, cooking time, and what vessel you cook the loaf in. I have tried so many different permutations and variations, but I have finally nailed down a recipe that works for me.
2 lbs. ground meat. I find it doesn't matter whether it is beef, pork, veal, lamb or some combination. Just make sure there is enough fat.
VERY FINELY MINCED onion, garlic and carrot, sauteed in butter until softened. Then add bread crumbs and enough whole milk to form a paste. Panko is the best for breadcrumbs. Period.
2 teaspoons of salt. Freshly chopped parsley. Ground black pepper. Two egg yolks, no whites.
For the glaze, I use an equal mixture of ketchup and worcestershire sauce. I put some of this mixture IN the meatloaf.
I cook the loaf in a big cast iron skillet. I find that bread pans don't allow moisture to evaporate and might cause the loaf to break. I apply the glaze in stages throughout the cooking process. I cook at 375 for 60 minutes. You can apply more glaze and blast it under the broiler for a few minutes to really caramelize it. I also leave the cooked loaf alone for 10 minutes before serving. Oh, pepper relish is a marvelous addition to the mix if you like a little heat.
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Deleted
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Post by Deleted on Oct 6, 2020 20:41:41 GMT
I'm pretty proud right now with my acceptance letter to the doctoral program at USC. I have until May next year to figure out how to pay for it . Might have to pick up a side job at Taco Bell or go back to exotic dancing at the old folks home. But I got accepted, and that's a good thing. Maybe gonna frame the letter and put it on the "I love me" wall. Congrats! Also, thanks for calling it the "I love ME" wall, because that's the technical term.
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Post by paulmuaddib on Oct 6, 2020 21:30:58 GMT
Congrats Rufus. Don’t you live somewhere in the eastern US. Might have you mixed up with someone else.
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Post by RufusScorpius on Oct 6, 2020 21:33:08 GMT
This isn't as impressive as everyone else's achievements, or maybe it is (who knows?), but I am proud that I finally nailed down a fantastic meat loaf recipe. Meatloaf is such a delicate balance between the meat ingredients, the wet ingredients, and the dry ingredients. There is also the matter of cooking temperature, cooking time, and what vessel you cook the loaf in. I have tried so many different permutations and variations, but I have finally nailed down a recipe that works for me. 2 lbs. ground meat. I find it doesn't matter whether it is beef, pork, veal, lamb or some combination. Just make sure there is enough fat. VERY FINELY MINCED onion, garlic and carrot, sauteed in butter until softened. Then add bread crumbs and enough whole milk to form a paste. Panko is the best for breadcrumbs. Period. 2 teaspoons of salt. Freshly chopped parsley. Ground black pepper. Two egg yolks, no whites. For the glaze, I use an equal mixture of ketchup and worcestershire sauce. I put some of this mixture IN the meatloaf. I cook the loaf in a big cast iron skillet. I find that bread pans don't allow moisture to evaporate and might cause the loaf to break. I apply the glaze in stages throughout the cooking process. I cook at 375 for 60 minutes. You can apply more glaze and blast it under the broiler for a few minutes to really caramelize it. I also leave the cooked loaf alone for 10 minutes before serving. Oh, pepper relish is a marvelous addition to the mix if you like a little heat. I feel the same way when I knock a recipe out of the park. I make a killer cake- for whatever reason I'm really good at baking. I also feel immense satisfaction when I learn a new mountain biking skill (finally nailing it to the wall after weeks of face-plants), or learning a new riff on the bass. I feel your joy, my brother. It's no less than anybody else's if it brings pride and joy to your life. But I'm stealing your recipe, just so you know. It's sounds killer!
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Post by paulmuaddib on Oct 6, 2020 21:35:42 GMT
This isn't as impressive as everyone else's achievements, or maybe it is (who knows?), but I am proud that I finally nailed down a fantastic meat loaf recipe. Meatloaf is such a delicate balance between the meat ingredients, the wet ingredients, and the dry ingredients. There is also the matter of cooking temperature, cooking time, and what vessel you cook the loaf in. I have tried so many different permutations and variations, but I have finally nailed down a recipe that works for me. 2 lbs. ground meat. I find it doesn't matter whether it is beef, pork, veal, lamb or some combination. Just make sure there is enough fat. VERY FINELY MINCED onion, garlic and carrot, sauteed in butter until softened. Then add bread crumbs and enough whole milk to form a paste. Panko is the best for breadcrumbs. Period. 2 teaspoons of salt. Freshly chopped parsley. Ground black pepper. Two egg yolks, no whites. For the glaze, I use an equal mixture of ketchup and worcestershire sauce. I put some of this mixture IN the meatloaf. I cook the loaf in a big cast iron skillet. I find that bread pans don't allow moisture to evaporate and might cause the loaf to break. I apply the glaze in stages throughout the cooking process. I cook at 375 for 60 minutes. You can apply more glaze and blast it under the broiler for a few minutes to really caramelize it. I also leave the cooked loaf alone for 10 minutes before serving. Oh, pepper relish is a marvelous addition to the mix if you like a little heat. Leb, that sounds delicious. Never had it with carrots and garlic. My mom used green bell peppers and onions. That’s why I can’t stand restaurant meatloaf, they never use green peppers.
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Post by RufusScorpius on Oct 6, 2020 21:42:12 GMT
Congrats Rufus. Don’t you live somewhere in the eastern US. Might have you mixed up with someone else. I live east coast. I can do most of the work remote since it's research based and requires me to be involved in my industry out in the field, not in a school lab. Class meetings and such when required are scheduled virtual with the rest of my cohort. I have to go to campus a few times a year for 2 weeks at a time to present my work to the committee and work with them in person, but that's not such a bad thing. From what I understand, USC a 12% acceptance rate for students. But doctoral programs are always based more on what experience you have and can bring to the table rather than based simply on your grades and extracurricular activities.
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Post by paulmuaddib on Oct 7, 2020 1:10:24 GMT
Congrats Rufus. Don’t you live somewhere in the eastern US. Might have you mixed up with someone else. I live east coast. I can do most of the work remote since it's research based and requires me to be involved in my industry out in the field, not in a school lab. Class meetings and such when required are scheduled virtual with the rest of my cohort. I have to go to campus a few times a year for 2 weeks at a time to present my work to the committee and work with them in person, but that's not such a bad thing. From what I understand, USC a 12% acceptance rate for students. But doctoral programs are always based more on what experience you have and can bring to the table rather than based simply on your grades and extracurricular activities. Dude that’s great. The internet can be a wondrous thing and a total sh**hole. But when it works! Again, congratulations.
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Post by RufusScorpius on Oct 7, 2020 1:58:00 GMT
The internet is a tool, nothing more. To be honest, the industry is begging for training to be done as much virtual format as possible, with on-site training serving as a certification process rather than the actual training class. My company is desperately trying to create virtual courses to satisfy the demand.
Technology has more than caught up and is well capable of supporting such things. It's a matter of developing the product to meet the demand.
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Post by nerdthenord on Oct 8, 2020 1:23:23 GMT
The internet is a tool, nothing more. To be honest, the industry is begging for training to be done as much virtual format as possible, with on-site training serving as a certification process rather than the actual training class. My company is desperately trying to create virtual courses to satisfy the demand. Technology has more than caught up and is well capable of supporting such things. It's a matter of developing the product to meet the demand. Awesome news Scorp! Happy for you! Well yesterday morning I had my first laboratory test for this bio class. Took me 12 minutes to do 50 questions and got 46 correct. Proud of myself!
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Post by RufusScorpius on Oct 8, 2020 14:10:58 GMT
The internet is a tool, nothing more. To be honest, the industry is begging for training to be done as much virtual format as possible, with on-site training serving as a certification process rather than the actual training class. My company is desperately trying to create virtual courses to satisfy the demand. Technology has more than caught up and is well capable of supporting such things. It's a matter of developing the product to meet the demand. Awesome news Scorp! Happy for you! Well yesterday morning I had my first laboratory test for this bio class. Took me 12 minutes to do 50 questions and got 46 correct. Proud of myself! You get no points, brownie or otherwise, for finishing early. I always worked through the test, then spent the remainder of my time reviewing. Be careful not to second guess yourself, however! I found wrong answers more than once by doing this. When it comes to your college grading, every little point helps by the end of the session, so don't throw away the easy ones. Got my student ID number today. Whoohoo! I'm official, I just don't know how to pay for it yet :/
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Post by RufusScorpius on Oct 8, 2020 14:13:35 GMT
I'm pretty proud right now with my acceptance letter to the doctoral program at USC. I have until May next year to figure out how to pay for it . Might have to pick up a side job at Taco Bell or go back to exotic dancing at the old folks home. Sticking virtual dollars in your outfit ! What outfit?
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