These are incredible for hiking, hunting, etc

One alone won’t be able to do much but if you need to connect a few people in a rural area it’s amazing.

My only hope is that waterproof models become more available

If OP is attempting a 3-2-1 Backup scheme, this is an irrelevant argument.

OP wants to store a backup in a different physical location while trusting that it won’t be used to train AI. They are looking for services that can satisfy that.

Welcome to GoodBerry, Home of the GoodBerry. can I take your order?

Blue light has a documented effect on our circadian rhythm and melatonin production. It’s been studied quite a bit. I’m sure mental overstimulation is a component, but it absolutely is not the whole story.

In Western society, there is a big focus on silver bullet solutions because people don’t want to address issues in a holistic way. Thus, you have blue light filters instead of turning the screen off.

Of course a 6" screen doesn’t produce as much as a ball of nuclear fire

But that ball of fire isn’t 12 inches from your face at midnight. And, the majority of blue light filter use is targeting sleep quality. A good portion of this comes down to cumulative exposure time. The best solution is to just not look at screens after a certain hour, but no one wants to do that.

Well the good news is Musk said it, so you can be confident it’s a half truth at best.

Realistically, this is a half witted attempt at marketing

I play disc golf.

Sometimes finding my disc is a safari

This one is modified from the Murgh Ka Korma recipe in The Indian Cooking Course by Monisha Bharadwaj

I strongly recommend it for Indian recipes.

Ingredients:

• 1 large onion, sliced
• 1 fresh green Chile, chopped
• 1/4 c unsalted cashews
• 2 tsp garlic ginger paste (2 parts garlic: 1 part ginger)
• 1.5 tbsp vegetable oil
• 1 block of firm tofu, cut into cubes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp (+some more to finish) garam masala (make your own to really make it pop)
• 1 tsp ground turmeric
• 1 lb frozen mixed vegetables
• 2 tbsp cream (or more. Treat yo self.)
• salt

1. Begin by frying the tofu. I recommend a good non stick pan to reduce how much oil you add. I did not use any oil on my non stick here, and did not include any oil in the ingredients list for this. Really get a good texture on most of the faces of the cubes.

2. Put the onion, Chile, and cashews in a pan with some water. Not too much, don’t be afraid to add a dash as it cooks as needed. You can add more, but you can’t take it out. Cook for 10 minutes until the onion very soft, then move it to a food processor with enough water for the food processor to work it all into a smooth textured paste/liquid. Set aside for later steps.

3. Heat oil in a heavy bottomed pan on high heat. Add garlic ginger paste, followed by tofu. Stir to integrate.

4. Stir in salt and the ground spices. Mix to integrate. Add the cashew onion paste, and use a bit of water to get everything out of the food processor. Cook for about 10 minutes. The primary goal here is to thaw and adequately heat the frozen vegetables.

5. Stir in cream, adjust seasoning to taste (primarily salt most likely) and optionally add a sprinkle of garam masala. Serve with rice, roti, or paratha

I hope you enjoy it!