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  2. 26 Macro Recipes That Are Meal-Prep-Friendly - AOL

    www.aol.com/lifestyle/26-macro-recipes-meal-prep...

    Why We Love It: dairy free, gluten free, ready in <30 minutes Prep your cauliflower rice, sautéed veggies and tangy, Thai-inspired turkey…then assemble and go. Get the recipe

  3. LibreOffice Calc - Wikipedia

    en.wikipedia.org/wiki/LibreOffice_Calc

    LibreOffice Calc is the spreadsheet component of the LibreOffice software package. [6] [7]After forking from OpenOffice.org in 2010, LibreOffice Calc underwent a massive re-work of external reference handling to fix many defects in formula calculations involving external references, and to boost data caching performance, especially when referencing large data ranges.

  4. List of macronutrients - Wikipedia

    en.wikipedia.org/wiki/List_of_macronutrients

    Even though macros and calories are different concepts, they are dependent on each other. While macros refer to the three types of main nutrients that you need - protein, carbohydrate, and fat, calories, on the other hand, refer to the nutritional value of your meal.

  5. Programmable calculator - Wikipedia

    en.wikipedia.org/wiki/Programmable_calculator

    Calculators supporting such programming were Turing-complete if they supported both conditional statements and indirect addressing of memory. Notable examples of Turing complete calculators were Casio FX-602P series, the HP-41 and the TI-59. Keystroke programming is still used in mid-range calculators like the HP 35s and HP-12C.

  6. HyperCard - Wikipedia

    en.wikipedia.org/wiki/HyperCard

    HyperCard was originally released in 1987 for $49,95 and was included free with all new Macs sold afterwards. [1] It was withdrawn from sale in March 2004, having received its final update in 1998 upon the return of Steve Jobs to Apple. HyperCard was not ported to Mac OS X, but can run in the Classic Environment on versions of Mac OS X that ...

  7. AOL Mail

    mail.aol.com

    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  8. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

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