HeyJoe

I thought that as well. My guess is they do, but you're right it should not be a request coming from him, and it absolutely shouldn't be in a threatening manner either. I'm assuming many don't want to respond because they aren't even sure if this should be allowed. Of course, many are quickly realizing everything is allowed now.

Is that Robin Williams?

I'm guessing the reason to create an entire store was so they didn't have to pay Google a higher percentage?

Here we go again.

Onion and garlic, which are most likely in the sauce, are very toxic for dogs.

I have heard several stories like this from my boss who worked at a previous place where he was asked to remove an entire team like you did. He says he will never forget it and is soul crushing. He tried his hardest to cut budgets and even found a few things were he was able to save the money and brought this to upper management where they had to break it to him that it didn't matter what was saved, that wasn't the point... people are just names on paper to them and if they decide this is what they want there is pretty much no stopping them. He then said he was there long enough after that where they realized it was an awful mistake and the work you get in return is not nearly as good as the original team you had so they had to hire new people back. It's a never ending cycle these days.

I also work in IT Healthcare! It's a brutal industry huh! Thankfully I have been with the same place for 19 years now, but it have witnessed it all. When I started we grew exponentially throwing money at everything, then the owner sold and I got to witness the "no changes expected" followed by everything changing. Then saw partners separate from us completely which was crazy work, and then the boom of covid followed by almost going belly up with massive layoffs for the past 2 years and consolidation of everything basically back to when I started in 2006!

I wanna know if he was allowed to say 1 of each would you go full left, full right, or 1 from each side. I would also imagine the arm side would absolutely have to be the non dominant one.

Isn't it crazy though? Makes you wonder how much it costed them to do this audit compared to what they got you to pay back. I'm not saying it's not fair, it's just nuts that they can care that much about the little change that this is compared to actual people committing tax fraud every year willingly and possibly never get caught.

I agree with the statement in the article that I think they are making a mistake. I feel like the majority of people probably feel the same way as well. There's no way I am buying this for $50+, but if the upgrade was open to me for $10? I actually would have considered it.

I honestly don't have too much to back up, so I run one full backup job every Sunday for different directories I care about. They run a check on the directory and only back up any changes or new files. I don't have the space to backup everything, so I only take the smaller stuff and most important. The backup software also allows live monitoring if I enable it, so some of my jobs I have that turned on since I didn't see any reason not to. I reuse the NAS drives that report errors that I replace with new ones to save on money. So far, so good.

Backup software is Bvckup2, and reddit was a huge fan of it years ago, so I gave it a try. It was super cheap for a lifetime license at the time, and it's super lightweight. Sorry, there is no Linux version.

Honestly, I'm starting to agree with this as well. I feel like i saw this same article maybe a month ago and the same comments as this, but at that time I think it was only half of the drop it's at now. Keep it going!

Think I found it.

Yield:24 squares (one 9-by-13-inch pan)

¾cup/170 grams unsalted butter (1½ sticks)
Nonstick cooking spray or neutral oil
1¾cups/385 grams packed light brown sugar
¾cup/170 grams canned pumpkin purée (not pumpkin pie filling)
2teaspoons vanilla extract
2½cups/320 grams all-purpose flour
2teaspoons ground cinnamon
1teaspoon baking powder
1teaspoon baking soda
1teaspoon kosher salt (such as Diamond Crystal)
1teaspoon ground ginger
¼teaspoon ground cloves
¼teaspoon ground nutmeg
1½cups/9 ounces bittersweet or semisweet chocolate chips

Step 1

In a small (preferably light-colored) saucepan, melt the butter over medium heat. Continue cooking, stirring constantly to prevent the milk solids from burning, until the butter foams, darkens into a light amber color and becomes fragrant and nutty, about 3 to 4 minutes more. (Watch closely to make sure the butter doesn't burn.) Immediately pour the butter along with any of the browned milk solids into a large heatproof mixing bowl. Let cool for 20 minutes until warm but no longer hot.

Step 2

While the butter cools, heat the oven to 325 degrees. Grease a 9-by-13-inch metal or glass baking pan with cooking spray or oil and line with a strip of parchment paper that hangs over the two long sides to create a sling.

Step 3

Add the brown sugar, pumpkin purée and vanilla extract to the cooled butter and whisk until smooth and glossy. Add the flour, cinnamon, baking powder, baking soda, salt, ginger, cloves and nutmeg and stir with a spatula just until a soft dough forms with no pockets of unincorporated flour. (Try not to overmix.) Add 1¼ cups/216 grams of the chocolate chips and stir to evenly distribute throughout the dough.

Step 4

Transfer the dough to the prepared baking pan and press into an even layer using a spatula or clean hands coated with nonstick spray or oil. Sprinkle the top with the remaining chocolate chips, pressing them in so they stick. Bake until the bars are puffed, the top is lightly browned and a skewer or knife inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate, 30 to 45 minutes.

Step 5

Let the bars cool in the pan on a wire rack for at least 1 hour. Using the parchment paper, lift the bars out of the pan and cut into 24 squares. The cookie bars will keep in an airtight container at room temperature for up to 5 days.