Transfered to South Carolina from Oregon. Had a plea agreement that specified incarceration in Oregon. Lawyer isn't licensed in SC. Claims retaliation.

Fuck the prison system and the US.

Momentum behind Dr. Abdul El-Sayed, the progressive hopeful for Michigan’s US Senate seat, continued to build on Friday when the candidate won a major endorsement from the state’s largest and most influential labor union, the United Auto Workers.

Just fyi for it to work you can't do the qbit extension block list. So pick which way you prefer. Also look at getting into private trackers which usually don't have that issue.

Sonarr now has functionality to fail downloads with certain extensions. It will still download them but then it will mark as failed. It's in the settings for each individual indexer, I think it's just called Fail Downloads, make sure you show advanced settings.

As we were talking, I asked if I could record the call. He said no. I was in front of a keyboard, though, furiously jotting down every word.

Depends on the jurisdiction if you need two-party consent to record.

Not sure if serious or not

https://en.wikipedia.org/wiki/Ghislaine_Maxwell

Share the rename commands you've tried

Blocked drain maybe

To find a recipe that he likes? Lots of ways to make dough.

NEW YORK — After more than a decade of mixing and kneading dough in his family’s Brooklyn pizzeria, Salvatore Lo Duca recently made a distressing discovery: A key component of their thin-crust pies, bromated flour, contained a suspected carcinogen already banned in much of the world.

So, in the back kitchen of Lo Duca Pizza, the 39-year-old began tweaking the original recipe handed down by his parents — with unexpected results.

“When we started playing around with a different flour, I actually took a liking to it,” said Lo Duco, who runs the shop with his five brothers. “It’s a little more expensive, but the quality is there.”

A looming ban on the additive, potassium bromate, may soon force thousands of pizzerias and bagel shops across New York into a similar transition.

...the oxidizing agent, which reduces rest time for dough and helps ensure a stronger, chewier product.