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I used to see lots of firearms checked at the Columbus, GA airport (which makes Tampa airport look gigantic) and they seemed to have a pretty smooth process... but it was mostly Army Rangers checking them. I have heard anecdotally that firearms are a target for baggage thieves (on the TSA or...

@JayKay PE The fact that you're even worried about this puts you ahead of a whole lot of people your age.  Even 31 isn't that "old" to be getting serious about saving for retirement.  There are lots of people out there who don't start really thinking about it until their late 30s or even 40s. ...

If you're going to put the money into the TSP either way (either paying off the loan or putting in contributions) I don't really see a big advantage of either method.  Over the long run the money will end up in your TSP either way.  One other thing to consider is a 401k loan you have to pay back...

Cost of living plays a huge role.  I was able to pay off my student loans and max out my 401k fairly quickly since the mortgage on my first house (with insurance and taxes) was about $800/month.  But the tradeoff was living in a 120 year old house (not a quaint charming house either) in a...

Same here, I'll take 5 random squares.

Here's an except from your range's manual.  Perhaps your thermostat is just adjusted incorrectly.

Agree with MA_PE that elements typically don't just partially work--they either work or they don't.  If the temperature isn't regulated right I would suspect the thermocouple itself, or the control circuit that turns the element on and off.

I did a little research and it sounds like some ovens also cycle the top element when baking.  Try putting the oven on broil and see if the top element works.  If not, then that might be the problem.

We've had a very mild winter so far.  It hasn't really gotten cold yet.

To me it seems to be more about wind than air temperature, once you get below a certain temperature.  I'd much rather have 0 degrees with no wind than 30 degrees with 20 mph winds.

:puke:

Those words do not belong together.

Yeah I would be surprised if they weren't fired.  I have a friend that works at a Chrysler proving ground and they take this stuff pretty seriously.  He had to report to them when he got a speeding ticket for 80 in a 70 mph zone in his personal car on a freeway on his own personal time.

As one of those "older" utilities folks, there's probably a bit more going on than you realize.  Give it 15 years and you'll see. If I had the kind of time on my hands that I did even 10 years ago, yeah sure I could get everything done early.  :old-025:

I finally had to replace the battery in my 2006 Aveo in 2018.  I have no idea where AC Delco sourced that thing, but 12 years for a battery in Michigan was amazing!

Potentially historic ice storm on its way.  But we seem to have the threat of one or two of those every year and they often fizzle out. I'm on call for storm work, so here goes.... hoping it turns into just rain.

The brining helps the meat to hold moisture, so it doesn't dry out too much in the smoker (or oven.)  I don't think it helps with tenderness. Are you talking about venison tenderloin (aka backstraps) or loins?  I haven't cooked my venison tenderloins yet, but I plan to turn the loins into...

I only did 3/4 cup of salt per gallon (which is what my book on smoking meat called for) but I did read elsewhere you could increase the salt content and only soak for a couple hours.  I'll definitely cut down on the brine time next time, but in the meantime I have three more salty tenderloins...

Pork tenderloin is very lean, thus the brine.  But I brined them for like 20 hours.  So probably waaay too long?

My wife likes to make black eyed peas on NYD too, but bleh.  But she put some in the collards too, and that was tolerable. I smoked four pork tenderloins and they were tasty, but very salty from the brine.  I'm thinking maybe I brined them too long?