Great choice. In a similar vein - Rififi.

Yeah, that’s a lot of mass. We shoot with wide to short-telephoto primes. The biggest lens in my bag is <400g with a 67mm filter thread. It’s pretty easy to keep them safe, even on rough trails.

I have done a lot of travel photography. With my partner we each carry one body and 2-3 lenses on a typical trip. I much prefer pouches or a padded insert inside a conventional bag. You get a lot of flexibility and unobtrusiveness with this setup. And the downsides of more fiddly lens changes and slightly less protection are worth it to us.

Tamrac Goblin pouches weigh almost nothing and give a bit of padding. That’s what we keep our gear in, while carrying a quality backpack or shoulder bag. I also tend to travel with a small soft cooler bag. We use that for picnics and keeping food fresh between accommodations, but it also works great for extra padding for long travel legs.

Multipurpose solutions keep the weight down.

Knitting is great for everyone. You can make clothing and accessories for you and for gifting. Knit and then felt wool bowls and other household articles. It’s inexpensive to get started with basic yarn to see if you like the activity.

I use Dumbass in a similar vein. But maybe something like Bro would be more neutral.

Cool, thanks. I’ll take a look.

I have heard that. Can it be given run conditions, like only on wifi, and respecting the Android battery saving setting?

My phone has an always on split tunnel VPN to home, so the other sync devices are always accessible. Without the Syncthing-Fork run conditions it chews through mobile data and battery.

Same here. It was already a little bit concerning that I was relying on a smaller fork to get syncthing on Android. It was on my to do list to figure out options. Now it’s at the top of the list, and I’m not doing updates for the time being on Android. That’s almost the entirety of my reliance on syncthing - phone to PC sync. I don’t really need it that much for sync between PCs.

Makes sense. The one on the left is probably particularly crap. Higher salt content, more skim milk % than better quality part-skim cheeses.

Like you said, you can get a lot of info from the feel. I think those cheaper cheeses really over salt early, and work the curds harder to expell as much whey as possible to get the cheapest product and longest shelf life. And they feel rock hard.

There is a store near me with a house brand LMPS mozz that has the opposite problem. It feels soft, but it doesn’t have the right pulled texture of real mozz. So it melts, but kinda in a puddle, and it breaks well before it browns.

The one on the right doesn’t say low moisture, but I think based on the nutritional information it would still be that. It’s the same calories/gram, fat, protein and salt as the 2 brands I use, and they are both marked low moisture. Maybe Walmart figures they’ve given low moisture cheese a bad reputation so they don’t want to call it out on the whole milk cheese package.

Interesting. I read a paper one time on the salting step, stretching/pulling the curd, and the proportions of skim milk content (in part skim cheese), as well as handling after production having some impacts on this. It’s why I hunt out my one favorite cheese that always behaves like I expect.

Great looking pie!

Another good recipe with ingredients in volumetric and gram measurements is here: https://www.seriouseats.com/foolproof-pan-pizza-recipe

His quantities are for 2x 10-inch skillets. A 12-inch skillet is roughly 44% larger area, so I scale it up 1.44x for two 12-inch pizzas. Or more often half that, 0.72x for a single pizza. This is where grams on a scale make things easier and more reliable.

I particularly like how much detail Kenji goes into on the procedure and the impact of different changes to the approach. It can help with troubleshooting problems, or just with tweaking to make a good pizza even better next time.

If it’s pre-shredded, the anti-caking additive may be the problem. It’s typically coated in moisture absorbing cellulose. When it melts that causes the problem you describe. Using higher moisture can overcome that somewhat, but shredding your own will come out better and it only takes a couple of minutes.

In my area low moisture chunk mozz is as cheap or cheaper than pre-shreds (~$3.75 per lb) and it won’t do this.

Galbani “Italian style” whole milk “classic melt & stretch” is my favorite for pizza. Nicer flavor and texture than the cheaper options. It’s $5 per lb but regularly goes on sale for less.

Just throwing out more ideas:

Is there a CPU spike on the VPS?

Anything weird about Wireguard on either end? Using kernel mode WG everywhere and not a user mode version, right?

As a test I would be inclined to try a very small mtu to see if it makes a difference. 1280 is a failsafe that I use when on unknown networks and trying to wg out.

Maybe try with a smaller packet size, like 1KB which I think is -l 1K

Are you specifying bandwidth (-b) on the iperf UDP test? It defaults to 1M if I recall correctly, which would explain the result.

If not, try -b 10M or -b 0 for unlimited (the behavior used for TCP).

I’m doing this on a couple of machines. Only running NFS, Plex (looking at a Jellyfin migration soon), Home Assistant, LibreNMS and some really small other stuff. Not using VMs or LXC due to low-end hardware (pi and older tiny pc). Not using containers due to lack of experience with it and a little discomfort with the central daemon model of Docker, running containers built by people I don’t know.

The migration path I’m working on for myself is changing to Podman quadlets for rootless, more isolation between containers, and the benefits of management and updates via Systemd. So far my testing for that migration has been slow due to other projects. I’ll probably get it rolling on Debian 13 soon.

Oh my!

Yeah, fair enough. Definitely not as strong flavored.

Yu choy is such an underappreciated vegetable in the US. It’s usually very inexpensive, available at asian groceries all over, and stands in well for other greens. We use it as a 1/2 price (or cheaper) alternative to broccoli rabe in Italian dishes.

Evidently this comes directly from Latin. It’s not obvious for sure.