on My own mail server · c/selfhosted · 3 pts · 2yI'm am stopping using Google services, mail moved ( newer was there to begin with ) Contact moved Missing calendar, but it will be moved. I'm de-googling my setup 😁
on My own mail server · c/selfhosted · 10 pts · 3yWell I didn't want google to read my mails, and use the content to generate ads, or profiles on me or my family. Besides that it's keep me up to date on mailserver and mailman . Besides I do it professionally so it was easy
on My own mail server · c/selfhosted · -1 pts · 3yNope sorry, that is to little ram. I don't know how much ram my mailserver uses but will look
on [Question] Does anyone run their own email server? · c/selfhosted · 1 pts · 3yJep. running a linux mailserver for now 20+ years its now running postfix :-), in a vm on proxmox...
on big Danish pork roast ready for the pit · c/foodporn · 11 pts · 3ythe only flavor is from the bayleaves, that is placed inbetween the cuts in the skin. so the only added flaver is charcoal, bayleaves salt and pepper. really really old school.
on big Danish pork roast ready for the pit · c/foodporn · 6 pts · 3ysorry i had to place the roast on the sink, before putting it on the table to carve.
on big Danish pork roast ready for the pit · c/foodporn · 8 pts · 3yWell in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt. We use it as is , with black gravy, potatoes pickled 🥒. Or in a sandwich
I'm am stopping using Google services, mail moved ( newer was there to begin with ) Contact moved Missing calendar, but it will be moved.
I'm de-googling my setup 😁
Well I didn't want google to read my mails, and use the content to generate ads, or profiles on me or my family. Besides that it's keep me up to date on mailserver and mailman . Besides I do it professionally so it was easy
Nope sorry, that is to little ram. I don't know how much ram my mailserver uses but will look
Jep. running a linux mailserver for now 20+ years
its now running postfix :-), in a vm on proxmox...
the only flavor is from the bayleaves, that is placed inbetween the cuts in the skin. so the only added flaver is charcoal, bayleaves salt and pepper.
really really old school.
sorry i had to place the roast on the sink, before putting it on the table to carve.
Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt.
We use it as is , with black gravy, potatoes pickled 🥒.
Or in a sandwich