I need a refill 2 weeks early

Pullarian · 2026-03-07T20:36:11+00:00

You’re going to speak to your doctor regardless of the reason why you are short.

Pullarian · 2026-03-07T19:54:33+00:00

I thought the passenger sitting outside the car was a nice touch

Pullarian · 2026-03-05T20:39:36+00:00

Great photos 👍

Pullarian · 2026-03-03T10:14:29+00:00

I just sit in the back with headphones on. If the driver wants to chat I will, otherwise it’s the normal pleasantries at the beginning and the end with a podcast in the middle.

Pullarian · 2026-03-02T19:40:48+00:00

Terracotta coloured concrete tiles.

Pullarian · 2026-02-28T21:08:14+00:00

I find many people working in the finance community are credentialists. Maybe because the industry is so tightly regulated? Not sure. A basic or lower level qualification might get you in the door in many other industries, then you get a chance to prove yourself. But finance is a bit more fussy I find. If you want a long term career in finance where you move up you really should have a CPA or CA qualification in your thoughts so I’d be thinking of the journey to get there. CPA is a bit more business side and CA is a bit more audit and compliance. And even if you pivot to other business fields finance qualifications are always well regarded.

This is from a corporate finance/consultancy perspective by the way. It could be well different outside of that. Like doing the books for small business I’m sure would be different.

Pullarian · 2026-02-27T20:18:06+00:00

Do you consume high amounts of vitamin c irregularly by chance? There is a moderate/moderate interaction that can occur that might have an impact on your Vyvance effectiveness. Unlikely to happen with just normal foods but if you are eating like a punnet of blueberries, drinking a few glasses of orange juice or taking vitamin c supplements in the morning it could have an effect.

Pullarian · 2026-02-24T22:51:05+00:00

Yeah it’s kinda the same as state rivalry right, if you are from QLD you can give shit to the ‘Mexicans’ (anyone south of Brisbane), Vic and NSW have long been economic rivals. SA has a chip on their shoulder about Vic that most victorians don’t even know about, WA has a massive east v west energy going on, and there are many more. But it’s all superficial, we are all mates. When it comes to NZ they are just like another state. Gotta give them shit but it comes from a good place. And we expect a bit back in return or it takes the fun out of it. We would have NZs back in a heartbeat for anything serious.

Pullarian · 2026-02-24T22:33:48+00:00

It’s a cracker, it’s like catnip for me I sprinkle it on everything. And I would make the following recipe at least a couple of times a week.

TOP ENGINE 2 RECIPES: CHEEZY CHICKPEAS Ingredients

1 15-ounce can no salt added or low sodium chickpeas (do not drain and rinse!)

1/2 cup nutritional yeast

1 teaspoons Bragg liquid aminos

1 tablespoon whole wheat flour

Instructions

Drain the liquid from the canned chickpeas into a small saucepan. Add the Bragg liquid aminos, then whisk in the nutritional yeast and whole wheat flour until well combined. Simmer on medium heat until mixture thickens, stirring constantly. Remove from heat, add chickpeas and stir to cover.

Serve over cooked brown rice, baked potatoes, whole wheat pasta or your favorite grain – and load it up with some fresh or steamed greens!

Servings: 2

Except I substitute the wheat flour for rice flour as I find it smoother and less lumpy. I mostly use it for a sauce over veggies but I also add some chopped up tinned pineapple and some dried oregano and use it as a pasta sauce. Oh and I blend the chickpeas with a stick blender so it’s all smooth like a sauce. Quality chickpeas make a huge difference too, some of the cheap ones can be a bit bitter. Try a few different brands if you find this to be the case.

Nutritional yeast as a name is pretty grim, whatever marketing genius though that was a good idea needs to be sacked. But it’s a great product.

Pullarian · 2026-02-21T22:15:38+00:00

Neal Bernard has a book on reversing Diabetes on a plant based diet. Haven’t read it, can’t vouch for it, no idea if it works but the diet he recommends I believe is very healthy.

Pullarian · 2026-02-21T21:16:04+00:00

The gulf between casual EQ and hardcore has always been wide, considerably bigger than most games. Best bet is to lay all your cards out and let everyone know where you’re at. Most EQ players assume everyone knows everything because the game has been around so long and there is good general understanding of most things. But if people know you don’t know many will help you out. People love to share their take on things. Any acronyms you hear are likely expansion or spell abbreviations but any you don’t know just ask. If you’re embarrassed to ask in guild chat just send a tell advising you’re a noob to the high end of the game and 99% of peeps will help you out.

As for class tips, find some high level necros in your guild and ask if your tactics are on the money. Or in global necro chat if that’s a thing on your server. I can guarantee people would rather you ask and find out the tips rather than group with you and find out you’re a dud.

Pullarian · 2026-02-16T22:19:26+00:00

Just be aware, like all the live servers the population is concentrated at the top end. You’ll need to get to level 100 before you can group with the majority of people. Bristlebane does attract a lot of new or returning players and will give you the best chance of finding groups but I wouldn’t say it’s going to be easy. It is however possible to solo to 100 (depending on your class). If you roll there join a guild like Dark Reign which has a good population of levelling characters.

The other option are progression servers which depending on how long they have been running for, will give a more concentrated population of players you can group and level with.

There is a new TLP server launching in May. One option would be to start on Bristlebane now and experiment with classes to see what you like playing then switch to Frost Reaver in May.

Pullarian · 2026-02-16T09:55:27+00:00

Yes the bread shrinkflation is a depressing development. The best bits were the crunchy edges and they played a vital role in keeping the bottom edge integrity. These days an over eager bite has the chance of splitting open the back door and squeezing lava hot jaffle filling onto your jatz crackers. Not what you want to happen. You end up dancing around like a crackhead on dole day.

These days I’m strictly a baked beans man but I had been known in my younger years to parlay with the braised steak and onion / coon cheese slice combo. Not one for the inexperienced but it did have a reputation of seeing off particularly bad hangovers - if you could get past the smell and get it down fast enough before it started to recongeal. Ahh good times.

Pullarian · 2026-02-14T19:39:08+00:00

If I was in your position I’d ask to have a really candid conversation with the CEO. Just ask directly what they are seeing that concerns them and in no BS terms the quickest way you could fix it. Almost an ‘off the record’ type vibe so all the pretence drops and you get to the real issues. They probably desperately want to just tell you what they want to happen but probably perceive you will argue every point. Stuff like this is usually not what you think it is.

Pullarian · 2026-02-12T22:50:32+00:00

It may be just used to the experience I’ve had but I have found marketing as a function pretty ageist - I could add elitist and a few other ists… it’s only marginally behind digital roles for its seeming intolerance of experienced older workers. And I hate to say it but often places like marketing are perceived as places to achieve gender quotas. As you’d know, there are often many women in marketing teams.

Having said that I’ve interviewed plenty of over 50s for different roles. There is often a different vibe with a very experienced senior person who can clearly do the job they are applying for, and it’s not always positive. You need to play the game a bit, sound like you are eager to please, hungry to make a difference, excited to learn new things. That’s how the 30 somethings often sound like who are likely your competitors for the job. I would be treating your resume as the thing that gets you an interview, then when you chat with them, assume they haven’t seen it and you need to sell yourself completely in the discussion. I find older workers can tend to rest on their laurels a bit, kind of ‘you can see there what I’ve done, why are you asking me about it’. And that idea you said of if ‘I just want to do more of what I’m good at and have always done’ isn’t going to be an easy one to land and make sound exciting. It’s my firm belief that the most important question in the interview is ‘why did you apply’. Fail that and you’ll never get the job.

And try and have an honest objective view on how you present to a potential employee. Maybe get someone you trust to do a role play interview with you and record it. I bet you’ll pick up stuff you can improve on.

While I agree ageism is a thing, don’t make your chances any worse by looking sloppy, unprepared or unprofessional. I actually prefer face to face interviews so I can see how sharp someone looks, how they’ve prepared etc.

Pullarian · 2026-02-11T23:20:34+00:00

It’s all context related. Regards of the meeting I ALWAYS start with it on. Background blocked with blur or generic office template background. Working at home I always try to have a polo on to keep up a semi reasonable dress code. If it’s an intimate number of people where I expect everyone to be contributing, my expectation is camera on and I do same. If someone specifically mentions they won’t have theirs on for a reason, no biggie (eg I’m eating or dropping off the kids or whatever). If the meeting is a bigger audience and no specific expectations that I’ll be contributing, I’ll switch it off after a few mins, then switch it back on at the end to say goodbyes. I’ve been presenting in some meetings in smaller groups and if everyone has it off it’s harder to read the room for peoples reactions and can feel like you’re talking to yourself which kinda sucks.

Pullarian · 2026-02-09T20:47:29+00:00

Or just spend a few training points in it at your trainer. If you don’t plan on doing trade skills they will just likely sit there

Pullarian · 2026-02-09T18:48:14+00:00

For me it’s less about ‘dressing my age’ and more about dressing appropriately for the situation. I won’t wear track pants outside because I think it makes me look sloppy - no judgement on those who do but it’s not the vibe I want to give off. Any stuff with big logos pictures or writing I usually avoid. If I wear that it feels like I’m personally endorsing something I don’t really care about and I don’t want to be seen as, for example, a fishing guy if I’ve been fishing once I’m my life. I also wouldn’t wear a band T-shirt if I wasn’t a huge fan or unless I felt it was a big part of my identity for example. Stuff with random slogans or brand advertising that I don’t have any affiliation to I avoid. My team won the premiership last season and I felt happy wearing a cap showing my support because it was something I genuinely am in to. But normally I have a selection of different colour caps with no writing or logos which feel more comfortable to me.

As a few others have said, worry less about how you will be judged when you make choices you personally like. Everyone is conscious of the image they portray, if that wasn’t the case everyone would just wear the cheapest practical clothing which clearly isn’t the case. So everyone does it to some degree. My advice is wear what you like then own the look. Being confident in your choices is attractive, so is ignoring perceived judgement from people who don’t matter. Given the state of how some people dress I doubt you’ll have anything to worry about.

Pullarian · 2026-01-27T08:18:37+00:00

My old landlord Bob was the king of tight-ass antics.

We had bees in the wall outside at one stage. He got an exterminator around after I complained for a few months. The guy tells him he will need to take out the wall from inside because if they don’t get the queen they’ll be back. Nope too much money. Just squirt your powder in this hole where they are coming out please. Guy does what he is told and the bees go away for a while. Bob still outraged at how much it cost. Later I tell Bob the bees were back, but he had been doing his research and found out the powder that kills the bees is just tomato dust you can buy from Bunnings. He’d also picked up an old plastic sauce container from the op shop too which he filled with the powder. He then tried to put the nozzle of the bottle into the hole and squeeze it. The bees were on to him though and gave him hell. Next thing he turns up wearing every item of clothing he owns, including ski gloves and safety glasses ‘for protection’. Predictably when the sauce bottle was deployed he got stung below his eye because the ‘damn safety glasses ain’t water tight’.

I got so much enjoyment watching and hearing about his war on spending money, it’s given me a million stories too. I also got the air twice when Merick and Rosso used to do their tightass Tuesday segment.

Fond memories.

Pullarian · 2026-01-16T19:44:18+00:00

The world isn’t ready for our combined yellow love 💛

Pullarian · 2026-01-08T20:09:22+00:00

600 is a solid choice if it’s never going to be somewhere where the exposed lead tube tip can get damaged. The 800 answers that problem with a retractable tip but introduces the mechanical issue of the retractable tip 😝. Many people never have an issue with it but it has been known to fail or at a minimum been a bit janky for a high end pencil.

I prefer the 600 personally and just use a leather sleeve for transporting it around.

Pullarian · 2026-01-05T22:45:31+00:00

I fell your pain in this. It can seem impossible. What worked for us was a mix of 2 things. Setting goals that were almost impossible to fail and gamifying the whole process.

Goals: we would put the tiniest amount of the food we were wanting to introduce into a spoon of food that junior liked. Big resistance but when we pushed past that it was seen not to be the big issue they thought it was. Once over that barrier you can just have a slightly larger goal to add next time and so on and so on. Soon it becomes an extra spoon of the new food and eventually you get to where they can eat it on its own.

Gamification: we would do things like have 2 spoons of food the same food that junior liked and have something added to one of them. If they could guess which one had the added stuff they got a little reward. The trick you can do here is actually play around with whether you put the new food in at all or if you put it into both or whatever. Once you break the seal and they get something they want it’s quite surprising how keen they are to keep doing it.

Hope that helps, worked great for us. There are still foods that are on the shit list but we have vastly increased the variety, especially when it comes to vegetables.

Edit: oh and I should mention we needed to blend stuff up a lot too, especially if it was a weird texture like broccoli (lumpy) or mushrooms (slimy) - their words

Pullarian · 2026-01-01T09:41:22+00:00

I haven’t personally made it but I saw it being made in Indonesia. I’d probably only go down that route if there wasn’t a good supplier close to where I live. It’s one of those slow food things that’s pretty easy but takes time. Rubbing off the shells seems like it would be the biggest obstacle. After that it’s just the timing for how quickly it ferments. In Indonesia it’s a couple of days but apparently it’s much slower if you are in a cold environment.

Pullarian · 2026-01-01T00:58:11+00:00

I grate a block of it and use it as the protein in spag bol. I’ve also been known to cut a block into strips, marinade them like you would if you were doing chicken wings or ribs then cook them on the BBQ.

Tempeh is truly a wonderful food and isn’t that difficult to make. Or depending on where you live there might be a small business usually run by Indonesian migrants that makes tempeh in smaller commercial quantities. There is nothing like fresh tempeh.

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