RDOwens

I consider "professional facial hair" similarly to a "dress short-sleeved shirt": oxymorons. It is a matter of choice. As others above have noted, it's a tough market out there. Why limit those options? No one will hold a clean shave against you. You can always re-grow the beard once hired, if the business environment supports it.

Don't delete it. Red1263 provides good advice. I've been blogging nine years . . . pretty much daily. You do need to decide what your audience is, reason for doing so, etc. My focus has shifted over the years, but the underlying fact is that it is for me. If others enjoy it, great. If not, no biggy. I had a plugin written for me several years ago that will append the end of each post with all the posts made on the same date in previous years. I love it when I post each day to peruse what I wrote last year, two years ago, nine years ago, etc. I've plugged in other events from my life, so I am able to re-live concerts I attended 30 years ago as I stroll down memory lane. Yeah, my blog is for me. When you delete your posts, you are removing part of your history that you may enjoy later on.

I roast my vegetables. Whatever I have on hand goes in. The top image was onions, peppers, tomatoes, and carrots. The middle image was onions, carrots, and zucchini. The bottom was a butternut squash.Whatever I dice I place on baking sheets. I put a piece of parchment beneath them. I then sprinkle a little olive oil and a healthy dose of Kosher salt and ground black pepper. I then toss them. Butternut squash I usually roast for about 40 minutes, tossing every 15 minutes or so. Vegetable trays with tomatoes and zucchini I usually roast for about 25 minutes, tossing halfway through. More and more, I use broccoli and cauliflower in these. I have sprinkled red pepper flakes on occasion to kick up the heat a touch. Really, you can use/do whatever you want with these. I love having vegetables on hand at all times.

Somehow I missed this post seven months ago. My apologies. These are 26" tires.

We entered the cellphone game four years ago. We just had flip phones. When the contract was coming up, I suggested we drop the phones. My wife didn't want that. I came back with let's get smartphones. Loved it! Y'see, I don't talk on the phone at all. My wife calls once in a while, but the # of calls I make is minimal. But I love checking Twitter, Yelp, etc. I always had the phone going. The turn-by-turn GPS was phenomenal. Two months ago I broke the phone. My fault. Phone company wanted me to sign new contract to activate new phone. They said if I didn't do it within a month, my unlimited data would disappear too. That got me thinking . . . why do I have a phone? I gave it up. I reactivated the flip phone to ride out the contract (another month). I gave it to my daughter who is thrilled. I haven't carried a phone in about two months, gave up Twitter, G+, and a few other social networks and haven't looked back. My wife still has her phone. She likes it, but I wonder if she'll continue off contract after next month. For me, I feel liberated without the phone.

I cook my vegetables two baking sheets at a time. This lasts almost two days . . . depending.

That looks like fun! I imagine I wouldn't last long, but I think that would be a gas to try. I'll have to keep my eyes out if there is anything like that around. I never even considered that was an option. Thanks for opening my eyes. And good luck with your training.

If I am not mistaken, you can copy the directory/folder and everything below it will remain intact. So, copy My Documents/Dummy_Folder to My Documents/John Smith, but keep the files named Dummy_Client.xls and Dummy_Client.docx. That should work. Don't rename the files, only the directory.

Coconut oil has a higher smoke temperature, although not by much. Eggs fry better (for my liking) in coconut oil. I use olive oil to season meats on the grill. There's absolutely nothing wrong with olive oil, imo.

Looks good. I'll bring the rib roast.

Yeah, but did you cook that? It also stretches the snacks requested above. Looks good, though.

Oh, you want bacon! I can do bacon. That's a fatty. Sage sausage rolled around bacon and scallions. There was also cheese in this one. And then there was the bacon weave on the outside. It was smoked over apple wood.

Even more flavor.

To what end? Not permanently, correct?Someone has been talking to me about reducing my carbs, which I don't think is too high right now. She keeps talking to me about keto sticks. Today: 4 eggs, 4 strips of bacon, about 6 oz. of pulled pork, ~1# tri-tip, 1+ cup of butternut squash. Some days I have more vegetables than this, but not too much. I would eat dates if I could limit them to 10 . . . but I wouldn't. Whenever I have dates, I eat them all until they're gone. Now I don't keep dates onhand.

Refined sugar? Didn't you give that up when you went paleo? As for smoking, I can't help, although I was addicted to nicotine. I can tell you it was 3 August 2001 when I last enjoyed Copenhagen. More than a decade later, I still have nic fits on occasion. I have not given in because I know I would be back to it in a heartbeat. Mind over matter, although since I haven't gotten rid of diet cola yet, I am not in a good position to be preaching.