Deployed in low orbits around hostile planets.
On deployment million of metal projectiles are scatters on orbits around to planet, taking out all satellites after a few hours. The shrapnel will make launches from the planet impossible for several decades.
Primarily used to lock down planets with offensive capabilities.
Prohibited by the New Geneva Convention, due to the high collateral damage
Estimating development time is similar to the coastline paradox. The more detailed your project description gets, the longer you estimation will be.
You start with “building a blog will take me 20 hours”, then go to “OK actually I will need 10 hours for the data structure, 10 hours for a way to create posts and 10 hours for the actual website”. For each of this estimations you will end up with more hours needed the further you break them down.
Breaking tasks down reveals more of the complexity of a task, leading to higher (hopefully more accurate) estimations.
Ingredients (2 servings):
- 1 Aubergine (eggplant)
- 3 spring onions
- 1 small onion
- 150 ml water
- 1 table spoon soy sauce
- 1 table spoon rice vinegar
- 1 tea spoon curry paste
- 2 tea spoons sugar
- 1/2 tea spoon salt
- 1-2 cm of ginger root
- 3 cloves of garlic
- 1 table spoon starch
- peanut oil
- Cut aubergine into large, long pieces (~4 cm long, ~2 cm thick)
- Chop ginger and garlic, cut spring onions and onions into thin rings
- Mix water, soy sauce, rice vinegar, sugar and salt
- Mix starch with a small amount of water.
- Fry in oil until golden brown. Press with spatula to release water
- Put aubergine pieces aside and add new oil into the pan
- Fry curry paste, garlic, ginger, green onions and onions for a short time
- Add mixed water and aubergine pieces to the pan and cook everything for 2 minutes
- Add starch to thicken the sauce
- Serve with rice
- 400 g carrots
- Juice of a lemon
- 175 ml sunflower oil
- 400 g flour
- Pack of baking soda
- 2 Packs of vanilla sugar
- 200 g sugar
- 100 g chopped almonds
- 1/2 table spoon cinnamon
- 2 cm ginger
- pinch of salt
- powdered sugar and lime juice
- Preheat your oven to 165°C
- Grate the carrots and ginger and mix it with the oil and lemon juice
- Mix all dry ingredients (flour, sugar, almonds, baking soda, vanilla sugar, cinnamon and salt) in another bowl.
- Add the mixed dry ingredients to the carrots and mix everything thoroughly.
- Fill everything in your cake pan and bake at 165°C for 60 minutes
- Mix powdered sugar and lime juice to a viscous liquid and spread if over the finished cake