Pleased to report that the problems on my computer with external USB devices has been resolved. My LG UltraFine displays were acting as my "hub," but were super unreliable. Got an OWC Thunderbolt Dock, and all is now well!
My favorite holiday discovery is The Repair Shop, which you can find one season of on Netflix. There is just something special about skilled specialists, deep in their craft, bringing memories back to life that I find utterly delightful. Highly recommended.
@cleverdevil I think Netflix recently did a swap out on seasons. A few weeks ago, I seem to remember all three seasons were available. Looking now, I see that they are just carrying Season Three. The Repair Shop is our go-to for stress-free television.
@cleverdevil I looked around online, found what I wanted and went to the shop which didn't in fact have that. I rode a couple of different models of bikes and just wasn't sure. Then I rode a third and knew instantly that was the right one for me. My moral is: ride several different bikes before laying out the $$.
I have ordered a Thunderbolt 4 dock from OWC to see if that will resolve the issue. Ideally, I'd like to move to a pro-level Mac Mini with Apple Silicon, but I want more RAM and ports than the current offering.
My 2017 MacBook Pro is having constant issues with USB peripherals randomly disconnect. Given that I haven't unplugged the laptop from its monitors in months, I am considering moving to a desktop, but timing isn't great right now.
Bedtime no longer exists. Children just randomly walk the halls of my home like feral beasts, ensconced in the same pajamas that they’ve been wearing for days. Partially finished craft projects litter every square inch of my home. Save me!
Made a lovely little holiday libation to enjoy this evening. Bourbon, orange peel, simple syrup, cinnamon stick, clove, and orange bitters. Mixed and stashed in the fridge all day, then strained over an ice ball. Tastes like Christmas in a cup!
Duck stock and duck fat are two of the greatest ingredients in the universe! Tonight, I’ll use the stock to make a sauce for the roasted duck. I’m also boiling some chopped up duck skin to render fat and make duck skin cracklin to toss with some roasted Brussels sprouts :)
A whole duck is a gift that just keeps on giving! Render down the skins to get crackins and duck fat. Make confit from the legs and thighs. Sear the breast. Make stock from the carcass. I treat all poultry this way, but duck is especially good in this regard :)