Re: A selection of suggestions
There's a long tradition of the Doc "reusing" faces he's met before.
2134 publicly visible posts • joined 11 Sep 2008
I asked some Americans of my acquaintance why they let their employer access/monitor/put stuff on their personal phones - if mine wanted that, I'd tell them to buy me a phone for the purpose or get lost (in fact, they'd have to, as I only have a dumbphone). Apparently that kind of response doesn't fly in "at-will employment" USA.
...give much more bang for the buck than the cheap new shite. I've got a lovely pair of Dell Latitude e6220s (ooer missus) for me and SWMBO which beat the pants off the cheapo Medions from Aldi (and you can probably drive a tank over them and have them still working too).
Number 2 daughter is now looking for a smartphone. Cheap but reasonably rugged, takes SD cards, has a removable battery and easy to keep updated. We're looking at around €150 or less (in France).
Currently she's considering the Wileyfox Swift or Spark, maybe a Moto G, though I've heard the Lenovos are meant to be good. Alternatively there are some cheap Chinese no-names available for less, like the Leagoo Z5 or Bluboo Picasso. Any opinions?
"the effects would be noticeable in bizarrely inaccurate exit polling during and after the election.”
So, the Dem primaries all over again?
http://www.inquisitr.com/3207171/election-fraud-study-points-to-rigged-democratic-primary-against-bernie-sanders-video/
http://www.uncommonthought.com/mtblog/archives/2016/06/18/ca-exit-polls-reveal-23-discrepancy-11-states-with-vote-flipping-evidence-our-new-directions-in-american-history.php
Golden syrup is a waste byproduct of the sugar refining process. From the wiki:
"Originally, golden syrup was a product made at the white sugar refinery from the recovered mother liquor (recovered molasses) "washed" of the raw sugar crystals in the process of creating white sugar. This liquor is generally known as refiners return syrup. Today most golden syrups are produced by a specialist manufacturer by inverting half the refiners return syrup to fructose and glucose and blending it back again; this ensures the product remains liquid and will never crystallize again."