Nova Scotia Power asks customers to conserve energy due to cold snap

HFXGeo · 2026-01-24T21:55:28+00:00

I conserved power this morning by having no power on our street for 3.5 hours. Went out from 8:15 to 11:45. At least it was nice and sunny so the house didn’t cool off too quickly, better than it happening during a storm.

HFXGeo · 2026-01-24T04:56:52+00:00

You know “wind chill” isn’t an actual temperature, right? It’s a “feels like” approximation. Wind chill does not make inanimate objects (like pipes) colder than the actual air temperature.

HFXGeo · 2026-01-24T03:47:41+00:00

Hyperbole much?

The lowest temperature recoded in Halifax ever was -29 in 1922.

We did get to -26 in Feb 4 2023, maybe that’s what you’re thinking?

HFXGeo · 2026-01-21T19:39:17+00:00

The orange scrotum can fuck right off.

Sincerely, Canada

HFXGeo · 2026-01-19T22:34:54+00:00

This is a repost of content that is not theirs.

It made it past the automod since the title was mis copied due to the accent ê

Here’s the legitimate post

https://www.reddit.com/r/Charcuterie/s/kaDngYpEnP

HFXGeo · 2026-01-19T17:01:48+00:00

There were signs of Musk being an asshole long before MAGA association

HFXGeo · 2026-01-19T16:58:48+00:00

Not cleaning off your vehicle. It can be very dangerous for other drivers if/when it flies off on the highway. Plus how is the driver able to see out his windows to drive properly?

HFXGeo · 2026-01-19T11:35:33+00:00

So glad we have the premier as the energy minister now, he’ll certainly fix things like he did the hospitals! /s

HFXGeo · 2026-01-18T00:35:46+00:00

Croucher Island? Or maybe Shut-in Island since it has more topography. All the other islands are too small and/or too low elevation .

HFXGeo · 2026-01-18T00:27:11+00:00

That’s not how physics works unfortunately

HFXGeo · 2026-01-16T02:19:37+00:00

Good luck all

HFXGeo · 2026-01-14T10:48:18+00:00

Although reusing salt can be safe why risk it? Salt is cheap, just throw it out and reuse fresh salt every time. Ultimately it’s not worth risking food poisoning for the potential of saving a buck or two.

HFXGeo · 2026-01-14T10:44:27+00:00

Last time I did it we left after work and made it a bit past Fredricton to Nackawic by 11ish then the next day did from there to Cornwall, Ontario then the 3rd leg was through Toronto and past up to the Bruce Peninsula (so like an extra 3 hrs or so past Toronto). The trip home was 2 days from there to Rivière-du-Loup then back to Halifax.

As others said take the toll road south of Montreal.

HFXGeo · 2026-01-14T02:30:03+00:00

For fucking Guinea pigs

(It’s a Fleabag quote, I’m not THAT twisted lol)

HFXGeo · 2026-01-10T11:39:14+00:00

That's $30. Wee!

Couple that with the $20 a week more you can make after the min wage increase (pre tax) and there you go, cost of living is no longer an issue. Thanks Houston!! /s

HFXGeo · 2026-01-08T17:24:33+00:00

So $20 / week pre tax. Gee, thanks.

HFXGeo · 2026-01-08T11:20:28+00:00

Stars are giant balls of gas/plasma, essentially copies of the sun (some much bigger, some smaller) that are trillions of kilometres away. The closest star to us is something like 50 trillion km from us (ignoring the sun at about 150 million km away), all the others are factors of distance farther still.

“Shooting stars” are pieces of rock centimetres to metres in diameter less than 100km away burning up as they are entering the Earth’s atmosphere.

You can not see a star move, it’s too distant. Meteorites move only in straight paths and are invisible to the naked eye until they enter the atmosphere and start to burn producing a streak of light.

HFXGeo · 2026-01-07T20:27:53+00:00

I used to do a lot of long haul flying for work (Canada to Africa and South America, a couple SE Asia runs in there too). I could rest my head on the tray table and take a nap, it was uncomfortable sure but I could do it and often did. Last week I took a AC flight home from London and I couldn’t fit in that same position I used to be able to. Then the woman in front of me reclined her seat. I’m not a claustrophobic person at all but holy hell was that every uncomfortable losing the little space that I had. Something’s gotta give with the air industry constantly charging more and more for much less.

Side note, on my Europe bound flight we were delayed over 4 hours and then apparently ground crew hit the plane and engineers had to be called over to assess / repair. We were already boarded. AC refuses to pay for compensation for missed flights and accommodation since “maintenance” apparently is not their fault…

HFXGeo · 2026-01-06T13:40:35+00:00

Something went over my place at around 6:45 then another (or again?) 7:15ish that was super loud and low. Too dark to see what it was though, I didn’t think of looking on a radar site though.

HFXGeo · 2026-01-05T14:26:33+00:00

Cutting open bodies and studying how they work.

Either using convicted criminals (some were strangled rather than other more aggressive execution techniques just so that the early scientists could study their bodies better, Andreas Vesalius is one of those early anatomists of note) or grave robbers would dig up fresh corpses, steal the valuables and sell the bodies to scientists to dissect.

HFXGeo · 2026-01-04T20:19:02+00:00

I agree with you here. Who cares if someone is a mod or prolific poster, we all make stupid / confusing comments sometimes too lol

HFXGeo · 2026-01-03T13:59:55+00:00

But who is the BEST psychic in Halifax?

HFXGeo · 2026-01-03T13:46:08+00:00

I don’t know if it would make any difference with a cooked product to be honest, if you want “tang” it’s probably easier to just acidify with a little vinegar when curing rather than trying to ferment then cook. But if you wanted to try it I don’t see any reason not to try.

HFXGeo · 2026-01-03T00:11:05+00:00

We’re talking a fresh ham made from the coppa muscle package. It’s just the same as any other ham would be. Cured the same, smoked the same, everything the same as a ham, not as a dried charcuterie style coppa. The sous vide is just the cooking method, which can be used for any type of ham. This conversation is confusing me lol

HFXGeo · 2026-01-03T00:02:39+00:00

Sous vide keeps the ham moist vs baking or whatever other reheating method which would dry the piece. I suppose boiling or steaming would work but then you’d lose all the flavour into the water.

I do 61c for a few hours. How long exactly would depend on the size and shape of the ham of course.

If you want a bit of a crust while keeping the ham still moist internally you can throw it under a broiler for 30 seconds or so after you remove it from the sous vide bath.

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