Qbittorrent let’s you dynamically rename and move stuff based to tags. Status, and other stuff. You could get really in depth with the scripting too.

I’ve sunk over a dozen hours into it so far. It’s a really enjoyable game, however it is truly in early access stage and the developer has made no illusions about that. It’s playable, and largely bug free, but there’s not a lot of depth available since many of the features are still in progress. Up to the release of the game, it’s been developed by 1 person and he’s hiring some additional staff but that all takes time to see fruition.

The graphics are beautiful, and the game has a great atmosphere. I love watching the buildings being constructed. The mechanics in the game work well, but there’s a lot of buildings, resources, and advanced stages that need tweaking/implementing.

If you like what you see in the videos, and are OK with an actual early access game, knowing that features and improvements will be coming slowly, then id suggest getting it now. Otherwise, wait for the official release.

Balsamic drizzle on some pesto pizza, now that sound a like a winner,

Valheim at msrp. So. Many. Hours. Such a fantastic game.

Nachos are life, nachos are love. Maybe taco salad aspires to be nachos?

I used my nacho leftovers to make tacos today after picking up some meat from a carniciera!

I typically use parchment paper for everything. The cleanup wasn’t too bad, somehow my sheetpan remains fairly stick-free even after the abuse I frequently put it through, though I admit after I saw the mess on the sheetpan after the food was eaten, I had regretted not using parchment lol.

I did two-layers of chips with some sauce, and lots of cheese, on the first layer and second layer. I loaded the top layer with all the rest of the fixings and left a hole in the center for the guacamole and sour cream. I wanted no chip to be dry and disappointing!

Radish is super common in Southern California at Mexican places. They’re often served raw and pickled. They work surprisingly well with all the flavors. Thanks for backing me up!

Now go make some reverse seared steak nachos 😁

Lodge’s enameled cast iron pots are great. The enamel is made in China, but surprisingly so are some staub and Le creusets.