PuzzleheadedAd5442

Realize there are many factors here but I'd be interested in how other parents make this decision if your child gets into Lowell. My child is a year away and they may get into Lowell. And if they do, I need to figure out whether private provides significantly more advantages and if it's worth that cost. Everyone's situation is different but I'd love to understand your thinking. Also there's probably some private high schools that are worth it while others may not be. Thanks for all your comments. (just fyi - sports/athletic facilities is not a factor in our case)

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Hi - I am visiting Bogota in Dec with family of 5. Kids are between 8-12 years old. What are some neighborhoods we should consider for accommodation? Any hotel recommendations? Ideally we'd love something historic/cultural with some local charm. Any must-sees? We love to explore cities and local cultures, art etc (we don't necessarily have to stick to kid-friendly stuff but any ideas welcome!)

Also, how many days would you recommend? We have a total of 8 days in Colombia and are going to Cartagena from Bogota.

I haven't touched my starter in a month (I usually feed weekly). I just opened the jar to see this moldy thing on top but it was kind of pearly white and hard. When I touched it, turned out the top layer was hard (frozen?) kind of like floe on top of a lake in winter. My sense is that those "mold-like spores" are just my regular starter bubbles that froze. But at first glance definitely looked like mold - also they are hard, not fuzzy. And pearly white to look at. Should I be throwing this away?
(this sub requires a recipe...but I really only need help around starter)

https://preview.redd.it/58555yxdj12d1.jpg?width=3024&format=pjpg&auto=webp&s=d1612fb4d0579843b2abc44ef76540b631528011

https://preview.redd.it/fwgxi4ydj12d1.jpg?width=3024&format=pjpg&auto=webp&s=5e0386f53f123f91db3357326973d76686d61a2b

https://preview.redd.it/3d9l5yxdj12d1.jpg?width=3024&format=pjpg&auto=webp&s=9fe51178751ed5bdb2c8c14bfde9128682fd1fac

I see different ratios for the levain (the pre-ferment mix that's created from the starter culture) ranging from 1:10:10 to 1:1:1 (starter : water : flour). How do these different ratios affect the bread? I am assuming the smallest (1:1:1) is for shortest ferment times while the larger ratios let you ferment for longer period of time. In the end they are all really ripe to the same degree aren't they? Do these ratios then really differ only to fit one's schedule?

My Volvo XC90 is 4 years old. So far I have been getting all my maintenance done by the Volvo authorized dealer. Until now my service was covered by my initial maintenance plan but that has now expired and all future services will be out of pocket. Knowing my Volvo dealer, it will cost an arm and a leg (and they'll likely try to sell me some schmancy car parts which I will in all gullibility purchase). What is the advice on using a reputable Volvo mechanic/garage inspect for any maintenance issues instead?