tychosmoose

For me it depends on the trip, preferably a bag as light as possible on its own.

For a 1-6 week trip with a lot of walking, it's: Mountain Hardware JMT 35L

This is my favorite overall right now. It's an internal frame pack in a rational shape for carry-on use on planes and trains (not too tall, or strongly curved, or lacking a flat bottom like some trekking packs). Weight is just under 1.2kg (2lb 10oz), so it doesn't take a lot of the limit for the bag itself. And it's very comfortable to carry. It has well-designed cinch straps to keep it close to your back. It's usable, cinched down, as a day pack for hikes at the destination. And it has very stretchy bottle holders and a stowable stretch panel on the back, so it'll easily carry 4 tall 1L bottles and a big jacket on the outside. I use lightweight packing cubes in it since it loads from the top.

For more space, longer trips, or when I need to fit my camera kit, I take a ~10 year old: Patagonia Headway MLC 45

It has been on more than a year's worth of travel with me over the last 10 years. It's easier to pack, and looks nicer than an outdoor pack and is still only ~1.5kg. But with no belt nor frame I don't want it on my back for more than a few kilometers at a time fully loaded. I'm glad to see the current MLC has cinch straps and a belt.

For trips under 1 week I'm likely to pick: Fjällräven Greenland Top Large/30L

It's simple, 800g (1lb 12oz), and is a good shape to fit under most airline seats as long as it's not stuffed. There is no organization, it has few pockets, and the bottle pockets are skinny and don't stretch. But it's lightweight for its volume, has a good structure on its own, and it has held up well as both a weekend bag and for carrying picnics into the woods on a hike.

But that’s the fun!

Agent of chaos, eh? Or are you sentient mint building your terrestrial army?

I'm not a potatologist, but it seems like it should be fine to let it grow in there for a couple more weeks. It's happy there, and that's the main thing.

Then transplant it to a big bin/pot/raised bed or the ground outside. If it's root bound just cut down on the sides of the root tangle and detangle them a bit before planting. Put a big clear plastic tub/tote over it at night if it will be frosty.

It will be similar but not the same. Tvarog & quark are more acidic. So it will have a tartness you may or may not like. With cottage cheese there is more rennet for curdling, the curd is cut like with cheese production, and the curd is heated and washed, producing a more firm and less sour curd. Then cream is added.

So try it and see what you think. If it is too sour you could try and find a very soft fresh cheese it might be closer to the curd you are familiar with and add cream to that.

In the end though, cottage cheese is an industrial product, with all kinds of bioengineering involved (like special bacteria strains that produce diacetyl for a buttery flavor). So any hacks will be unlikely to duplicate the flavor and texture exactly. It's probably worth learning to love the local stuff.

In the US, if you land, you must pass through immigration.

~~At least I'm not aware of any airports where there is an international terminal like you find elsewhere in the world. Ours require entry to the country even if you are connecting to another international flight.~~

Edit: yep, none have this.

If I was in your shoes I would probably figure that out first. It could be related to why the snapshot restore failed.

On openSUSE with the default partitioning and Snapper you rollback this way:

1. Boot to the snapshot from the grub menu.
2. Test to make sure it's working.
3. Run sudo snapper rollback and reboot.

It may differ for Arch depending on how you have it set up. If you don't have grub entries for the snapshots, you could install and configure grub-btrfs. It's easy, but there could be gotchas depending on how you are set up currently. Maybe give this a read and see if it's helpful: https://www.lorenzobettini.it/2023/03/snapper-and-grub-btrfs-in-arch-linux/

(Not my blog, it just looked useful)

If you have trouble with the soaking, black beans do very well with a "quick soak".

1. Cover them with water about twice the depth of the beans. Add about 1 teaspoon (~5 ml or 5-7 g) salt.

2. Bring to a boil and keep it boiling for 2 minutes. Then cover and turn off the burner/hob. Let soak for 1-2 hours.

3. Add any extra seasonings now (but nothing acidic). Then bring back to a boil and then simmer until soft. Adjust seasoning and you're done.

They should take much less time than cooking from dry. How long will depend on the beans. Older beans can take much longer, but most should be soft in 1 hour or so.

It's bread, too. Try a bacon sandwich sometime. Delicious!

Very nice. Haven't seen that before.

Could also be a stale DNS cache entry on one device or the router. If you ping your duckdns fqdn from the device that can't connect while on your home network, does it resolve to the correct public IP?

I still think a firewall/nat issue is more likely tho.

What is your router make and model? You need to enable hairpin NAT.