I had always known about what it meant, translation etc, but not the actual meaning

https://no.lastname.nz/post/2372390

https://en.wikipedia.org/wiki/Internationalization_and_localization

Dave uses GPT Codex Max 5.1 in Extra High mode to generate a perfect clone of Notepad that brings back everything you missed about it

More from Benn Jordan on Flock

!oldfartscave@no.lastname.nz A place for us old farts to talk shit about random topics that either perk our interest or get on our wick.

Are you old at heart? or just old come along and do what ond farts do best - talk shit

Well I already have jellyfin running in a container, just have to figure out how to get mum's TV to work with it I guess

log in on a local IP and not the network name and it's working again. but I'll be moving to jellyfin from now

I don't think I'd ever heard this version. RIP my good man

The track from this live session that I want to share is Tutira Mai Ngā Iwi, it starts at 14:40 into the session.

A Wild Thyme:

• About 1.5 kg wild Venison mince - best if you have harvested your self or if it is pest control from kiwi conservation area.
• some 2 onions, diced
• 3, 4 or 5 cloves of garlic (maybe more) - If you have access to wild garlic all the better.
• Carrots - yeah about that many looks about right, best harvested from your own garden.
• Bay Laurel leaves - just a couple from in the garden.
• A sprig of wild Thyme - not too much (may require a trip to Gibbston in the Queenstown Lakes).
• Wild kawakawa - a good 4 or 6 leaves. Take one of the kids out to the local state forest park to harvest these.
• Fresh water from an alpine stream (or just the tap).
• Mead, I used Rewarewa mead (honey wine) to add a but of that special flavour.
• 50 odd grams of home made butter, fresh from the cow - or corner store

Sweat off the onions in a good amount of butter - like a french onion soup Brown off the venison mince with butter that you have beaten by hand.
Throw in the carrots (cut to 5mm cubes) and brown them a little.
When carrots have started to brown a little chuck in the garlic - smashed/crushed.
Add some water - yeah that amount will do.
Chuck in the Bay and Thyme leaves (be careful of the wild thyme - this stuff is much stronger than your garden variety
Simmer for an hour or so, what ever...
Add the kawakawa shortly before serving - this is a very aromatic herb that is both fruity and slightly peppery.
Salt and pepper to taste.

Back story:
Each year a group of friends get to gether and have a soup off - each family bring along a big pot of soup and then we have a vote off to find a winner.

This year the above soup came in 4th out of 10. The people that liked it loved it - the kids (yes they get equal votes) mostly didn't like the complex flavours of of the wild thyme and kawakawa--

An introduction to Ren, if you have been under a rock for the last few years.

Check his other stuff out for someone that doesn't fit into any genre - rock, pop, rap, reggae, folk art...
He can do it all with ease