It’s missing --no-preserve-root 
(don’t actually run that)
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I think it’s not required with /* glob, it’s not the same as / and should not trigger any prompts while deleting enough french language pack files to free up space on your computer 
a good way to deal with such anxiety is to just try it in a VM. good experience.
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Happy Sunday to everyone using their equipment for what is not intended for:
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Anyone know why he lifts them up from the front?.
So people can see what he’s doing.
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Cutmandoo from Poland uses his R2R for scratching and it’s very close to using vinyl.
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I meant when he physically picks them both up and leans them away, I suppose it could be for show but it didn’t really seem that way.
probably looking for his car keys or wallet or party membership card or something
Eh, this is nice when you see it on Shopee, but then you realize that it’s too tall to fit 90% of the kitchens.
Have you done much music lately?
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I spent an hour on Saturday getting frustrated over kicks that didn’t sound the way I wanted them to sound, then spent half of Sunday and a good chunk of Monday sampling drums, does that count?
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It counts - It doesn’t quite fit into my theory though 
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being a blue cheese enthusiast I often wonder how many people died from bad cheese until someone made it right. also curated cured meat.
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Blue cheese is so nice it can’t have killed,
or else of pleasure (weed included).
I don’t know what part of the world you live in but personally, I ordered my next reincarnation from Denmark because of the blue.
This website lacks one cheese thread if you ask me.
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I’ve just spat coffee all over my Mac on reading this and have a vision of a fully indexed collection of “all the meats, all the different meats” [thinking Stewart Lee].
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hell yeah, that’s a great topic!
my favorites are Blue Stilton and Gorgonzola, I love them strong and crumbly, but I won’t say no to Danish Blue or Cambozola 
what I meant is not nowadays, obviously now people make great blue cheese, I mean before refrigeration, before understanding the whole culturing process, I mean it’s probably was discovered by mistake so imagine how many people tried moldy cheese before it was good enough to eat and probably didn’t survive the experience
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We are more or less out of it, but the great periods of food discovery must have offered thrilling adventures…
Who ate the first artichoke, mushrooms, oysters, lobster, fugu, lemon, bitter gourd…
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Makes me wonder how many baby’s it took to make the first mother on earth figure out she was able to feed it by breast?! Was it instinct to try that one out the first time. Nature is weird.
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Mammals have been around many millions of years, I suppose mammary glands equally as long. there has to have been a mutation as some point that led to external milk production, a bit like at some point there was a bird like creature that laid an egg that ended up different enough to be described as a chicken.