Otezla. It's relatively new(ish) and used for autoimmune stuff. Documentation said that some abdominal pain during the titration period was typical.
What I experienced was pretty consistent searing hot pain in my gut after the second day. Blood test would later confirm this to be my liver; my enzymes were all over the place. It was so bad, I didn't even get five days in.
One time, I was late for the bus. The schedule said I was also 20 minutes early for the bus. It seems to me there is an obvious disagreement in the late-slash-early status of the bus. This cannot be good for traffic. Someone should do something about this.
Page up, down, space, home, and end are WAY more responsive and faster.
Problem is, some pages do funky things with keyboard inputs and/or focus odd elements. This basically shoots a 30-year-old page navigation standard in the head.
Also, don't get me started on apps crippling back-navigation.
Honestly, the fact that here in 2026, we still can't get peripherals like audio, video, and printers to work in a 100% reliable and seamless way, is just embarrassing. It's been over 30 years of having this stuff mostly standardized (and then re-standardized) and it's still a shitshow.
Y'all have a rich culinary tradition that is world-renowned for its ability to pull amazing flavors out of everything, including the trees! I'm not at all surprised that the Creole rendition of this breakfast dish was top shelf.
I eat spicy-hot boiled hard-shell roaches, and raw mud-snot still in their teetees for flavor, and alligator assholes and rice in pig guts.
If you told me that said dishes were the real deal, prepared in a traditional manner, I'd tell you right then and there that I'll be having seconds. Hell, I'd beg for cooking lessons.
I've actually seen "scrapple" at the grocery store, but that was a sausage-shaped loaf of hydrated corn meal, bacon grease/lard, and the barest whiff of seasoning to make it resemble food. My girlfirend's mom was from the poor south, and actually craved this meal from time to time.
This rendition was also very lackluster. You couldn't beat the price, as it was cheapest thing in the breakfast isle by a wide margin, but it sure as hell tasted like it.
Capitalism wants us isolated, sad, and reliant on their products/services. The antidote is strong community.
Thank you. This is what I've been telling people. I'm currently trying to build community as we speak - so far, it's great. But a lot of people are set in a more isolated mindset, so it's tough to "jailbreak" people out of this.
The problem was my biggest success. I managed to score a zweihander, pretty early on in the game. I upgraded the hell out of it and was able to clear most bosses with some grinding and a lot of determination. I did this with a failing PS3 controller that generated spurious inputs, resulting in randomly switching to my alt config (unarmed) if I squeezed the controller too hard. I even learned a new level of personal zen and patience after realizing that getting angry would make me perform worse. I got gud.
Then I arrive at the end boss and get absolutely wrecked.
Why? I never had to parry. Not. A. Single. Time. Strike, juke, medium-roll, retreat, strike again. Don't be a target, and keep moving. Meanwhile, every guide to beat Gwyn says you have to parry his attacks. I basically had little choice but to retrain how to play my character modifying an entire game's worth of muscle-memory in the process.
My save file has been in this condition for years at this point.
Nutrition is expensive, and controlling waste is crucial. So yes, if you can get a price break on anything essential, consider freezing and pickling (veggies) what would otherwise spoil. In general, try to learn about how different vegetables and meats will keep.
Rice, beans, and potatoes are great staples that last a while and are good for you.
Lower-end "potted meat product" and similar canned meats may be less expensive per ounce than full cuts. That said, it's usually full of sodium and is usually only good on sandwiches and things like that.
Some grocery stores sell cooked rotisserie chicken as a loss-leader (discount). That said, cost-compare against whole birds in the freezer section just in case. Besides, you can't beat home-made roast chicken, and it's fairly easy to do.
I was broke-as-a-joke back in the 2000's. So the following advice may have aged like the milk I bought back then:
Obviously, go down-market on your grocery store chain. Cost-compare if your time/energy budget allows it.
Learn how to cook what's cheap. What's not imported and in season is usually (not always) in this category.
Avoid box-mixes (e.g. hamburger helper). Buy raw ingredients and consider seasoning packets or bulk seasoning to make the same dishes.
Bologna, souise loaf, and pickle loaf (if they even still make that) can be cheaper than non-processed cuts
Bananas and corn are subsidized as fuck. There are likely others. As a result, they're artificially cheap.
Regularly check the store circular (those newspaper things nobody reads) and jump on limited store specials and BOGOs.
Tofu can be pretty cheap IF you buy it at an asian grocery store; there may even be bulk options. Making these can be a chore, but a huge bargain if you buy soybeans in bulk. It also freezes okay too, but it does change the texture (some recipes use this).
Knowing the rapport they have now on Dropping Names, I love this clip just a little bit more.