Lemmy Von Motörhead.

Coming from the jif camp myself, I’d just like to point out it’s jay-phej.

Klaus was really good, far better than I expected.

Oh shit it’s Thursday already! Next Wednesday so, for definite.

How lewd!

Maybe start it at 10m and index link it to the average wage thereafter. Make it in their own interests to boost everyone’s wages.

All income over $10m per year is taxed at 100%. Foreign and domestic put together.

Heh, I’m in Clare. The only thing to do is to find other non-national communities. A friend lives in the Netherlands, which is similar. Has never managed to make real Dutch friends, but is friends with Greeks, Eastern Europeans, Spanish, etc. As long as you’re in a decent sized city, you should find some. Even if they don’t match your own background, they’ll probably be welcoming.

I suppose what I meant was that in a lot of countries there are traditional vegan meal options, without using meat-replacements. And that in Germany, those would few and far between 😀

Hoo boy Germany sounds like a hard place to be a vegan. Even the veggie side dishes have speck, cream and butter in them.

Look around your area and find the biggest non-national communities - these often have the cheapest food options. In the US it’s often Mexican food, the UK it’s south Asian. As you’re in Germany, you’d probably be best off with Turkish / Middle Eastern food. So hummus, tomato based chick pea or lentil stews, bulgar wheat salads.

Also you can freeze bread if you find it’s going off too soon to use. It’s absolutely fine once defrosted - make your sandwiches straight onto the frozen bread in the morning, it will be defrosted by the time you have lunch.

“Ew, you ran an APP on it? No wonder it over heated”

I do 500g flour, 2tsp instant yeast, 2 tsp sugar, 1.5tsp salt, 2tbsp olive oil or softened butter, and 320ml water. Throw it all into the bowl of a stand mixer and knead with the dough hook for 7-10 mins on high. Leave to rise for an hour then tip out onto a floured surface. Fold a couple of times then roll into a tight sausage and drop into a loaf tin. Cover and leave again for 45mins. Into the oven for 25 mins at 240C, then tip out of the tin upside down for another 5 mins.

I do that 2–3 times a week, and it does ok for our family of 5. It should last 4-5 days with the oil in it. Bread flour is best, but plain/ap is perfectly acceptable.

Hang blue dong, of course