I don’t think this is what the public meant when we said “buy European”

Orpo isn’t the reason Finland is so green. It’s the previous governments - him and his party would be glad to go to Fossil fuels given the chance. All while he does his best to wreck unions and make the rich richer.

Well he also stopped monitoring for bird flu.

Eggs here in Finland are still cheap.

Also, coffee has remained relatively stable here too.

The last thing the rich want is to slow their internet access down to Kazakhstan levels at their businesses

No answer on Bazzite source I could find - just says check bios. That’s why I’m here too, and tried something from Arch.

I’ve been wondering about this. I’ve only had this issue with Fedora based distros, but not Ubuntu or Debian based ones. It’s extremely annoying, and the system settings having it on and same with bios don’t do anything. Num Lock is on by default for Mint for example - same system. Even freaking windows.

Doesn’t work for Bazzite

Yeah, I don’t know who thought that was a good idea to advertise. It’d be like Betty Crocker cake boxes suddenly saying “Uranium Free!”.

Like, yes, I wouldn’t expect food to usually have added uranium too it, so why are you saying it?..

It’s written like it had a word count due.

Seems the difference is you can make it more rigid or more flexible with the addition of certain mineral compounds. Same with moisture resistance.

For Tl:Dr

It’s all Rust alternative kernels

Is the Democratic People’s Republic of Korea a democracy then by your logic?

This is misinformation. She’s disabled and got left by her husband who escaped via helicopter. The people who burned the place rescued her out of there.

Being one doesn’t exclude the other tho

Eh, context. If it’s meant without protection, it’s a very different story. STDs are still a thing.

Yeah, it’s for hunting moose and Nazis (most are WW2 era)

You sure it’s a Mauser and not a Springfield?

Probably to blend in

It’s easy to make too, but especially so with that yeast I got from Alzymologist. This is Jar 1 of 2, but you just dissolve the brown sugar cone in boiling water, then let that fully cool down. Then add half a pineapple for this size jar, the yeast, stir, and leave it in a dark place. I manually released the extra gas from it throughout the day, but if you have the money you can get a proper fermenting jar / bucket / lid. You can either strain and filter it fresh to get a bubbly, more sour Chicha, or if you really want to make sure you don’t get vinegar and have it for longer term storage / have it taste sweeter and smoother without the bubbles and no sourness, you put it in a big metal pot with a fully sealed lid, boil it for like a minute, then turn off the heat and leave it in the pot without opening the lid until it’s fully cooled down the next day. That’s why I made 2 jars, to have one of each.

I know the smell you mean.

I think I remember reading it’s produced by some kind of bacteria, similar to petrichor. They’d why it’s strongest in autumn and spring - the wettest seasons that also have cooler temps.

It smells similar to mountain jungle, just more fresh and less sweet, and I remember that same book saying that different wet regions have different distinctive smells because of the soil bacteria.

This was about 20 years ago, so I don’t remember the title of the book at all, but maybe searching for that can help.

It could be, if it is soil bacteria, they hang out more around birch than other trees.

If this is the case though, it would probably take a couple years of planting many to get the smell near your house strongly, though I imagine using forest soil near birch would help speed up the process.

You could probably also test if this is the source by disturbing some forest soil with a shovel to see if it momentarily intensifies, maybe 🤔

Rock and Stone!