Void Where Prohibited

As this diagram shows, a password consisting of three four-letter words smashed together with camelCase is more secure than 8-character passwords that are impossible to remember. Length is what matters.

How to change the extension of multiple files at once on Linuxish systems: find . -type f -iname "auditTrail.csv" -print0 | while IFS= read -r -d '' file; do mv -- "$file" "${file%csv}zip" done

Unit tests and staging environments are nice and all but how do you know whether your latest release works? SaaS vendors must test in production. Consider your users to be testers, or, better: create test users and run nonstop tests in production deliberately. As this  article  says: “ Certain services need to know that an account isn't real, so we don't count or bill users like production accounts or match them with a production user. With these cases handled, all other services essentially treat all accounts, production or test, exactly the same. ”

Black beans are full of protein and smoky flavor. This easy vegan spicy black bean dish is delish solo and in Mexican classics. Serves: 6 Prep: 10 minutes (if you use canned beans) Cook: 15 minutes Ingredients 2 Tbsp olive oil 1 small yellow onion, diced  1 tsp cumin 2 cloves garlic, pressed 1 14.5oz can diced tomatoes or fresh alternative. Tomatoes are the key ingredient. Do not decrease the amount. 1 or 2  🌶🌶  peppers with 1 tsp sauce from a can of chipotle peppers in adobo sauce (such as from La Costeña). These peppers supply the heat. Try with one pepper first and upgrade if you dare (seriously though, they are pretty mild). Do not use the whole can! 2 15oz cans black beans without spices, drained (or start from dry - see you tomorrow!) 1 tsp black pepper 1 tsp salt, or to taste Instructions Heat the oil, onions, cumin, and garlic over low heat for 10 minutes  While heating, purée tomatoes, peppers, and adobo sauce in a blender or food processor Add tomato purée, beans, pepper, a

MaPo Tofu is a delicious  and easy side dish or main course. Pair with  Sichuan shredded potatoes for a satisfying meal! Serves: 4 Prep: 10 minutes Cook: 10 minutes Ingredients Firm or extra firm tofu, 14 oz (1 package), cut into small cubes Soy Sauce, 2 Tbsp Chili Black Bean Sauce , 2 Tbsp Sesame Seed Oil, 2 Tbsp Sichuan pepper , ground, 1 tsp Garlic, pressed, 4 cloves Vegetable broth, 1 cup Cornstarch or arrowroot powder , 1 Tbsp Water, 1 Tbsp Directions Heat (low) the oil and garlic for 3 minutes Add the pepper and chili bean paste Heat (medium-low) for 2 minutes Add vegetable broth, soy sauce, and tofu Simmer (medium-high) for 5 minutes Turn off heat Mix water and cornstarch or arrowroot powder Stir

Lentils with Indian flavors Most of the liquid will be absorbed by the lentils so this dish will be more of a cassole than a soup. This recipe yields 10-12 large bowls. Great for leftovers and lunch-at-work! Credits: I started with this recipe . Estimates: Prep time: 30 mins, depending on whether you have help chopping Cook time: 30 mins Ingredients 1 bay leaf 1 Tbsp salt 2 tsp cumin 2 tsp curry powder 2 tsp roasted paprika 1/2 tsp garam masala 1/2 tsp roasted chipotle powder  4 yellow potatoes 6 oz crimini mushrooms, sliced 1 cup dry lentils 1 fresh jalapeño finely chopped 1 large yellow onion 1 pound cherry tomatoes - or add two more tomatoes 1 large whole tomato 3 carrots, chopped 1 lb cauliflower, chopped 1 lb broccoli florets, chopped 6 oz tomato paste 2 Tbsp olive oil 1 lemon, juiced (about 2 tablespoons) 3 cups vegetable broth Instructions Sautee the oil, garlic, and onions for 5 minutes in medium-low heat in pressure cooker (no pressur