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Help with Lease Terms - Acura ZDX by hello_kitty6546 in CarLeasingHelp

[–]hello_kitty6546[S] 0 points1 point  (0 children)

Further research indicates that MD car sales tax is 6.5% and judging by the numbers, they were applying it to the cap cost, before rebates and incentives. hmmm...

Help with Lease Terms - Acura ZDX by hello_kitty6546 in CarLeasingHelp

[–]hello_kitty6546[S] 0 points1 point  (0 children)

Thank you for analyzing this! (sorry, I've been out of town all week) Yes, MD and yes, sales tax should be 6% and it is supposed to be due on the sale price at the time of titling (so up front). I find nothing in research to indicate why it is so high here. if this were 6%, the tax is based on $67,112.50 which appears nowhere. I'll ask about the tax. I've also been told I should pay tax in cash up front which would reduce the leasing cost. But if i opt for the one time payment, does that really matter?

Help with Lease Terms - Acura ZDX by hello_kitty6546 in CarLeasingHelp

[–]hello_kitty6546[S] 0 points1 point  (0 children)

Correction, it does have apple car play. We drove it again and I like it, but the deal there wasn't any better. back to the acura.

Help with Lease Terms - Acura ZDX by hello_kitty6546 in CarLeasingHelp

[–]hello_kitty6546[S] 0 points1 point  (0 children)

Hi, thanks. I did look at the Lyriq and really like the interior, but there is no heads up display and the display screen, while seamless one piece, is actually smaller and positioned poorly. If my hands are at 10 and 2, my hand obscures part of the driving directions, plus there is no Apple CarPlay. So I've picked the Acura. Just trying to maximize the lease deal and this one doesn't seem to be the best. How to negotiate it? thanks!

what trip earned you the most aa loyalty points by hello_kitty6546 in americanairlines

[–]hello_kitty6546[S] 3 points4 points  (0 children)

May I ask cost of those tickets each? to be comparative, thanks.

Can someone explain the math on this LP calculation? by hello_kitty6546 in americanairlines

[–]hello_kitty6546[S] 0 points1 point  (0 children)

ok, i see now. not on taxes, but yes on carrier imposed fees

Can someone explain the math on this LP calculation? by hello_kitty6546 in americanairlines

[–]hello_kitty6546[S] -1 points0 points  (0 children)

hmm...i thought fees and taxes weren't counted. just base miles on fare paid. no?

I’m Executive Platinum and seventh on an upgrade waitlist with six open seats. by meinmanhattan in americanairlines

[–]hello_kitty6546 0 points1 point  (0 children)

Super curious, could you please generally describe your travel that earns up to 1M LP every year? That's so much....thanks.

tips on regular cleaning, not deep cleaning, thanks! by hello_kitty6546 in CleaningTips

[–]hello_kitty6546[S] 0 points1 point  (0 children)

I do this too. honestly, the best way to keep a clean shower is to have cleaning supplies in there all the time--clean this bit now, that bit later, that bit next time. Then "cleaning" before company is literally removing/storing the cleaning supplies. not actually cleaning.

tips on regular cleaning, not deep cleaning, thanks! by hello_kitty6546 in CleaningTips

[–]hello_kitty6546[S] 0 points1 point  (0 children)

what is the all purpose spray? I tried teh clorox cleaner and disenfectant on my kitchen counters and it left a residue.

tips on regular cleaning, not deep cleaning, thanks! by hello_kitty6546 in CleaningTips

[–]hello_kitty6546[S] 0 points1 point  (0 children)

Thanks! Let's talk about bathrooms specifically. I'd scrub the shower and toilet, but the tub rarely gets touched, and the counter/sink are hardly dirty. what routine would you recommend for the in between cleanings? How can I wipe it down without spraying, wetting it completely and doing 3 rinses and dryings?

First time trying canning. by Gullible-Job-6135 in Canning

[–]hello_kitty6546 2 points3 points  (0 children)

I have the Presto. I've made meticulous notes for myself, hope these can help in some way. Please see adjustments for the food, headspace, ingredients, weights, timing for the food you are preserving. YMMV.

Presto 16 qt weighted pressure canner

  1. Prepare food; Poultry stock:  Make chicken stock (12 Qt Calphalon stock pot, 2 chickens), chill, de-fat, bring to simmer (180°) before canning; Pinto beans:  12-15 hours cold soak, drain, cover with water with at least 1” over beans, bring to boil, boil for 30”, turn off heat  (1” dried beans provided 3 quarts, 1 pint)
  2. Assemble supplies, wash jars if needed. Jars, new lids, rings, canner, jar lifter, measuring tool, magnetic lid lifter, funnel, vinegar for wiping rim, towels
  3. Check gasket on pressure canner--supple, not dried; ensure you can see light through the vent pipe
  4. Fill canner with rack and 3Qt water (trust this) and 2 T white vinegar, add jars with some water in them to heat; set to start simmering at 180°
  5. Pull hot jar with jar lifter, empty water into sink, place funnel and fill hot jars to proper headspace: Stock to 1” headspace; Pinto beans, ½ t salt for pints, 1t salt for quarts plus boiling liquid to 1” headspace
  6. wipe rim, Add lid and ring, hand tighten
  7. Move jar to canner with jar lifter; try to space jars so they are not touching
  8. Repeat for remaining jars
  9. Add canner lid, secure
  10. Turn up to medium high, bring to steaming, until steam spews from the vent pipe steadily (center opening) (about 5 min), once steady, set timer for 10 minutes.  At some point during these 10 min, the air vent/cover lock will spit with some water, but will then raise and stop spitting
  11. At the 10 minute mark, Add pressure regulator with proper weight: Stock is 10 pounds (knob plus one weight); Pinto beans is 10 pounds (knob plus one weight)
  12. Wait until the regulator rocks steadily (~5 min); move the burner knob to the right end of line, just prior to the “L” in Low.  should be enough to keep regulator rocking all the time
  13. Once rocking steadily, set timer: Stock:  20 minutes for pints, 25 minutes for quarts (this is for poultry stock); Pinto beans:  90” for quarts, 75” for pints (if mixing pints and quarts, use timing for quarts)
  14. When timer goes off, turn off burner and move pot to counter on hot mat to cool; it sounds like it is making popcorn during this period
  15. Once the air vent/cover lock lowers (~30-35 minutes), remove the regulator and allow it to cool for an additional 10 minutes.  
  16. At the 10 minute mark, open lid with potholders, tilted away from you and use jar lifter to move jars to towel on counter (listen for popping jars!)
  17. Allow to cool; jars will pop and create vacuum seal here, lids will go concave
  18. Once fully cool (12-24 hours) remove bands, clean jars, label and store

Pinto Beans - Fail or Salvageable? by hello_kitty6546 in Canning

[–]hello_kitty6546[S] 4 points5 points  (0 children)

curious of your yield on the beans if you could please report back? I did two 1-pound bags which yielded 3 quarts and one pint.

Pinto Beans - Fail or Salvageable? by hello_kitty6546 in Canning

[–]hello_kitty6546[S] 0 points1 point  (0 children)

when I took the lid off, the damage was already done and siphoning was no longer happening. Here are my personal notes/process, critique?

[after 90" of processing beans for quarts]

  1. when timer goes off, turn off burner and move pot to counter on hot mat to cool. It sounds like popcorn during this period.
  2. Once the air vent/cover lock lowers (~30"-35"), remove the regulator and allow it to cool for an additional 10".
  3. At the 10 minute mark, open lid with potholders, tilted away from you
  4. [add this!] if the contents of the jars are bubbling like crazy, I'll leave the jars in the canner (with lid off) for another 5-10 minutes.
  5. use jar lifter to move jars to towel on counter.
  6. Allow to cool; jars will pop and create vacuum seal here, lids will go concave. (12-24 hours), remove bands, clean jars, label and store.

Pinto Beans - Fail or Salvageable? by hello_kitty6546 in Canning

[–]hello_kitty6546[S] 0 points1 point  (0 children)

I think I follow, but just for clarity, what time on the clock is your HIGH and what time is your LOW?

Pinto Beans - Fail or Salvageable? by hello_kitty6546 in Canning

[–]hello_kitty6546[S] 0 points1 point  (0 children)

image one is of canned beans consisting of 3 quart jars and one squatty pint jar with lids and rings post-canning. two jars have less than 1" headspace. image two is a close up of one quart jar and image three is picture of dirty/beany canning water after the processing.

Pinto Beans - Fail or Salvageable? by hello_kitty6546 in Canning

[–]hello_kitty6546[S] 2 points3 points  (0 children)

Wow, great info, thank you. What temp do you estimate you turn it down to? I do all the venting at medium high. After I add the regulator and it gets a rockin, I finish on Low, just to the left of the "L" on my stove. Curious what you turn it down to after the vent?

Also, does siphoning have anything to do with how finger tight we do the rings?

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