Asos clothes quality is a bit [LIFTED]. Trousers that I'm wearing at work have a 3" split along seam! Quality is ok for £10 in sales but a lot of the clothes seem to be primark quality or lower

There’s a problem with mounting encrypted drives which started in El Cap and has worsened in Sierra. In El Cap, it was an annoyance, but you can work with it. In Sierra, it’s more annoying:

1 - Plug in an encrypted drive. Type in password when prompted

2 - Unmount the drive (drag to wastebasket), but do no unplug

3 - Start DiskUtility and locate the uncounted drive. Click the Mount Button

4 - You’ll be prompted for the password. Type it in

5 >> The disc will not mount.

6 - Click the Mount button again

7 >> A weird thing happens - the password window flickers into view and out again. The disc does not mount.

To mount the disk, you have to quit Disk Utility and restart it.

Ouch!

I'm trying to decide whether I need to go back to the dentist. He took an impression for a crown earlier in the week and there was quite a lot of digging about removing the previous filling.
It still hurts! But I can't decide if it's just bruising or it's more serious. In the mean time there's going to be a tiny uptick in global pain killer consumption
If it hasn't markedly improved over the weekend I'll be going back ASAP next week.

Teeth - great when they are behaving themselves, sheer agony when they aren't.

I can totally sympathise - was chewing ibuprofen a lot recently (Tesco's own, but great).

Maybe your age so takes longer to heal (not sure how old you are lol)? Mine hurt for about a week after having them cleaned recently.

Got this email this morning.

Feckin idiots. I sent in a resignation letter last week for my one week's notice.
At least they aknowledged their idiocy.

There's no way they're dispelling that as a myth. Everyone who works for them knows how useless they are.

What company is that??

Wow that is bad. But hey at least their food is good lol

Yeah. They did the same thing last summer too. Once is an accident, twice is a habit.
They're a useless agency.

Struggling to get used to cast iron pan. Originally bought for pizza but now we've tried pancakes, and I tried eggs today. Just sticks to the pan. I did try seasoning it last night. There's a couple of small "non stick" areas where the eggs didn't stick. Otherwise there's food stuck to the surface.

I've not tried eggs in mine but pancakes/pizzas don't stick. It is well seasoned by now and I do lightly brush it with oil before cooking.

How are you seasoning it? I think (IIRC as it was a while ago now) after cooking and wiping clean I rubbed a very thin layer of oil on the pan, heated it to crazy hot/smoking then let it cool. As it cooled I wiped another very thin layer of oil over the surface a with paper towel (so there are no pools of oil) and stored it until next time. And repeat.

I've read online and watched youtube videos.

My first attempt at seasoning was to wash it (with fairy liquid and sponge), dry it with kitchen towels, coat in oil (we use rapeseed), stick into a cold oven (upside down) and heat up. Once heated up, turn off and let cool. Final coat of oil before storing it away.

My second attempt yesterday was to do the above but leave it for an hour in the oven. I tried to do halloumi which came out better than in a frying pan but still meant there were burnt bits stuck to the pan. I then cleaned as best as I could, added a layer of oil, wiped off and heated on low heat on gas until it started smoking. Let it cool, coat of oil again.

Used today at lunch time. Eggs were great. Cooked almost instantly despite being on low heat. I tried to flip them over but the majority of it appeared fused to the cooking surface.

I know I'm doing something wrong but not sure what.

I'm surprised about that, never had that problem . For the wok, I got it stupidly hot ( blue steel stage) then oil it, keep heating. Cool down and wipe excess.
My mum and grandma swear by boiling milk in pans to make them non-stick

I'm gonna try re-seasoning a couple of times in a row and hopefully that will help.

I think repetition is the key but also maybe lowering expectations a little as no matter how seasoned the pans gets it will never truly be 'non-stick.'