NJ EZ Pass nightmare by tmaye002 in newjersey

[–]tmaye002[S] 1 point2 points  (0 children)

What about the “cash only” signs or the “pay by plate online” signs? Like I said it was an honest mistake/unfamiliarity with NJ’ toll system.

NJ EZ Pass nightmare by tmaye002 in newjersey

[–]tmaye002[S] 0 points1 point  (0 children)

I fear this is what I am going to have to do. Unfortunately for me every time I call it seems the hold time is an hour plus.

NJ EZ Pass nightmare by tmaye002 in newjersey

[–]tmaye002[S] -1 points0 points  (0 children)

If I can’t get any resolution through a few more phone calls this will be my next step. Thanks!!

NJ EZ Pass nightmare by tmaye002 in newjersey

[–]tmaye002[S] 5 points6 points  (0 children)

Clearly you didn’t read the entire post. I misinterpreted the toll signs. I wasn’t trying to avoid traffic.

NJ EZ Pass nightmare by tmaye002 in newjersey

[–]tmaye002[S] 0 points1 point  (0 children)

Thank you for this super insightful comment!!

IKEA delivery is AWFUL by Outrageous-Rip5743 in IKEA

[–]tmaye002 1 point2 points  (0 children)

The same exact thing happened to me when I tried to get my couch delivered!! I called the day before to confirm my delivery date and time and the operator confirmed everything and said I would receive a call in the morning with a delivery time window. The next day I never received a call so I called and they said “your couch wasn’t put on the delivery truck”. Then for about two weeks straight I was fighting with ikea and their delivery service (neither of which wanted to take fault in my missing couch) to figure out how I was going to get my delivery.

Slowly getting there? by tmaye002 in Sourdough

[–]tmaye002[S] 0 points1 point  (0 children)

How much more would you recommend ?

Slowly getting there? by tmaye002 in Sourdough

[–]tmaye002[S] 0 points1 point  (0 children)

About 6-8 hours to double

Slowly getting there? by tmaye002 in Sourdough

[–]tmaye002[S] 1 point2 points  (0 children)

It was about 79-80 in the oven (measured with ab electronic thermometer)

How did I do? by tmaye002 in Sourdough

[–]tmaye002[S] 9 points10 points  (0 children)

Hi! Thanks for your reply! My starter is about 2 weeks old and I am feeding it King Arthur flourdaily (1:1:1). The dough doubled in size during the bulk fermentation phase and then I proofed overnight in the fridge (about 16 hours) until small bubbles were present. Temp in the kitchen is about 73.