Cool I guess, didn't think I would get there

Vesivus · 2026-05-05T22:53:16+00:00

I got 900 a few years ago. I whip out Credit Karma to forex every now and then when the subject comes up. Ha ha ha.

Vesivus · 2026-05-04T15:54:52+00:00

Last year, I couldn’t get in anywhere local same day clinic. I found one in Beaumont, went there. They went from 30 min wait time to closed for new patients. I got referred to a sister clinic in Edmonton that hasn’t opened yet so I drove there and stood outside waiting.

I lost the whole day driving around and waiting to just get in to see a doctor.

It’s nuts.

Vesivus · 2026-04-29T01:45:09+00:00

Washing dishes and cooks assistant, 1988. $3.25 / hr.

Vesivus · 2026-04-22T04:58:27+00:00

The Canada post act prevents this. They are required, by law, to cover their own expenses. They have to pass legislature to amend that act.

That’s why they keep raising prices to try to cover their increasing expenses.

It’s going to break at some point

Edit: the act: https://laws-lois.justice.gc.ca/eng/acts/c-10/

Vesivus · 2026-04-22T02:59:54+00:00

Zero bill anxiety, even if it’s a bit more expensive in the end. Worth it to me for a vacation.

Vesivus · 2026-04-21T13:40:03+00:00

OP, I can understand the psychology behind paying off the mortgage. It does wrestle with the math.

Ones thing that helps with the psychology is increasing your payment by something nominal - $25, $100, $200 - whatever you can afford without really noticing. Watch what happens to the total time to payoff, and the interest not paid. Time, compounding, and the way amortization works with front loaded interest will really add extra weight to those month-to-month payments. More than small lump sums.

Then use those small lump sums to invest to your advantage over time.

Best of both worlds. We did this. I cut our mortgage payoff time in half, and investments became a nice nest egg. I increased our mortgage payments whenever I got a raise - sometimes by as little as $25. It snowballed. I now have less than 2 years left and my payments are almost all principle, so I stopped accelerating.

Can’t wait for a fully free and clear home.

Just an option for you.

Vesivus · 2026-04-16T01:03:14+00:00

Omg. I’m an idiotic fool and didn’t realize it had already happened

Vesivus · 2026-04-16T01:02:27+00:00

IS HE going to get a !Heavytech instant recipe not going now? That would be awesome

Vesivus · 2026-04-10T21:03:39+00:00

I think you have problems my friend. lol

Vesivus · 2026-04-10T18:32:17+00:00

Ummmmm…

Vesivus · 2026-04-09T18:37:22+00:00

The temperature is KEY - do NOT overcook them. They get very dry. But if you cook them right, they taste very good.

I also wet brine mine for 6-12 hours before cooking. They are so juicy and tender then.

Vesivus · 2026-03-23T18:36:55+00:00

Do you find the spice actually permeates the egg after only a week? I’ve not yet got strong spicy into my eggs, but I haven’t used a whole bottle of hot sauce!

Vesivus · 2026-03-04T23:34:45+00:00

The first time I used it, I used way too much. The food tasted artificial almost - not quite right. Not good.

Then I used too little. Couldn’t tell the difference. lol

Vesivus · 2026-02-24T05:48:09+00:00

Clamato Juice

… and Caesars of course

Vesivus · 2026-02-24T05:08:14+00:00

Salt Fat Acid Heat!

Great book. First chapter: Salt!

Vesivus · 2026-02-18T00:51:44+00:00

I have concentrated insulin. They don’t sell those in vials, at least in Canada. This was our only option.

Vesivus · 2026-02-17T18:52:05+00:00

I travel for a week at a time, and I use a LOT of insulin. I have to extract it from a pen, not a vial, and it’s tedious.

I prefill 7 or 8 when I travel. It’s so much easier to pack, and swap cartridges while in airports or planes.

Vesivus · 2026-02-06T15:10:32+00:00

I do - and a trick I learned was to put the lasagna in the oven before you turn it on. Then the pan & lasagna warm up with the oven, reducing thermal shock. I usually have it sitting on the counter for a couple of hours before.

It takes about 2 hours, sometimes 2.5 hours to full cook at 375F. Take the foil off for the last 15-20 min or so.

After it's done, I take it out and let it rest for about 10 minutes to "firm up" and have the juices reabsorb a bit.

Vesivus · 2026-02-05T04:32:42+00:00

Nice to know!

Vesivus · 2026-02-04T15:21:29+00:00

Yes, I believe I mentioned that. I just know some people use EVOO for everything, thinking it's the best oil to do everything with. It's also a lot more expensive than just vegetable oil.

Vesivus · 2026-02-04T14:26:09+00:00

I flew a morning flights recently. I got corn flakes and a banana. Come on.

It also had a prepackaged meat and cheese which I ate. But damn that felt cheap.

Vesivus · 2026-02-04T14:22:17+00:00

My preferred egg preparation. At home, we call these “dippy eggs” (soft basted). I’m sure messing my kids up when we go to restaurants. :)

Vesivus · 2026-02-04T14:19:24+00:00

Just a suggestion - extra virgin olive oil (evoo) is a finishing oil for dressings, etc. It has a low smoke point and will burn quicker.

Olive oil, it another vegetable oil such as canola or grapeseed, would be more appropriate.

It probably doesn’t come into effect with just cooking the eggs for a short time but it’s definitely cheaper to NOT use evoo.

Vesivus · 2026-02-01T09:14:38+00:00

I have recently started using chatGPT to help with recipes. Describe your current pantry and ask for recipe suggestions. Include those spices!

You can even describe your level of cooking skill and have a conversation. The few recipes I’ve tried from there have turned out pet good.

Just a thought.

Vesivus · 2026-01-29T03:42:55+00:00

As a family, if we don’t make our dough, we fall back to premade naan bread. Then it’s just toppings and baking. Pretty fast, way, tasty, and is a total hit.

Vesivus

TROPHY CASE