 amazing and underrated skill that is fun to use as supportive skill. You don't even need huge investment in it. Any character with some elemental or spell or AOE damage will use it to great extent, especially if you can get it on item with +1 (or more) to skill gems and link with proliferation and cold penetration. Not many people use it because... it can't be a spammable faceroll skill.

Discharge builds are fun and viable. Not many people do it because... it's harder to play them than any build that spams 1 button! It does not flood screen.

Quite a lot of melee builds that use more than 1 skill are viable. Devmoon (streamer at twitch.tv/devmoon) just got another HC melee shield duelist to maps. He may not be as efficient in speed farming as chain archers, but he had absolutely no problem with merciless piety without much prior farming.

Only "problem" is having maximum efficiency in builds often mean maximizing it for 1 skill. In this case builds are exactly as boring as they were in any Diablo and other games (you could use a lot of cool stuff, but in speed party farming you would just spam 1 skill and move). I don't see it change with new skills added. However, you do not have to play this way, you can try out different builds and get a lot of fun characters to finish HC. You will also get relatively rich just by playing without grinding maps. What's more, some nerfs are coming soon and you will be able to be competitive in short races with more builds than just poison arrow.Earth has seen a dramatic discrepancy in climate patterns in recent years, driving professionals to use climate and weather satellites to collect information for future predictions and analysis. Microwave sounding instruments in weather and climate satellites have been the primary source of measuring atmosphere traits, surface and/or cloud temperatures to predict climate patterns. Current instruments that are capable of picking up information in this field are large in size, expensive, and energy-consuming. In recent years, several space companies have been eager to take advantage of advancements in technology for earth observation that is smaller, cheaper and consumes less power.
Researchers at Arizona State University have developed a system that allows satellite and space apparatus manufacturers a compact and low-power microwave instrument solution for satellite architecture. The system consists of a novel receiver design for a microwave radiometer. A cutting-edge receiver system is composed of millimeter-wave amplifiers and a custom designed millimeter-wave waveguide filter bank that selects distributed frequencies across different atmospheric sections. Furthermore, as opposed to current instruments, the system does not require a local oscillator, reducing power requirements, system complexity, and eliminates frequency drift. A forward-thinking design allows for powerful features from a compact device.Yeah, ok, I gotcha. Seems to me though that the reasons you have for disliking hunting is probably the same reasons any respectable hunter would have for disliking those that give it a bad reputation. I don't really know what the state of hunting is in the US, but over here you require not only a license, but there's a theoretical exam with a bunch of questions about ethics, laws and regulations, the biology of the animals that you're going to hunt and stuff like that; plus if you want to hunt big game you have to complete an accuracy exam with the rifle you are going to use. Not to mention bow hunting is illegal, and there's strict requirements for what sort of firearms you can use (and there's a lot more restrictions for who can own a gun in the first place compared to the US). I think there’s something else here too though: a strong strand of “oh so you think you’re better than me, huh?” that’s been present in American culture for a long time. It’s the root of the anger at people who choose not to consume meat, or who make environmentally friendly life choices. It’s at the root of the anti intellectualism. It contributes to anti pc. Boebert  seems to be an embodiment of that.  Well I like them so I’m buying another one every time you try to stop anyone from owning one.” 

And the sad solution is that people at every level of the system need to face serious consequences for this increasing spiral of hate. They’ll do what they can get away with and trump showed that he could get away with whatever he wanted.Servings: 8 Prep: 20 mins Cook: 55 mins Total: 1 hr 15 minutes!
Lamb Stuffed Chard LeavesPrint Rate
Ingredients
- 16 large leaves swiss chard
- 1 1/2 lb fresh tomatoes washed, dried and coursely chopped
- 1 medium onion diced
- 1 tbsp fresh ginger minced or grated
- 4 each garlic cloves minced
- 1/4 cup extra virgin olive oil
- 1 tsp cinnamon ground and divided
- 1 tsp coriander seed ground and divided
- 1/2 tsp cayenne pepper ground and divided
- 2 lbs ground lamb
- 2 large eggs
- 1/4 cup pine nuts toasted
- 1/4 cup raisins chopped
- salt and fresh cracked black pepper to taste
Instructions
- Place a large pot of water on the stove to boil. About 2 gallons of water will do.
- Pre-heat oven to 350 F.
- Being careful not to tear the chard leaves, cut the rib from the center of each leaf.
- Once the water begins to boil, add a nice sprinkle of salt to the water. Organize a large bowl filled with ice water and set it close by. Add the chard leaves to the boiling water. Allow them to boil until soft and pliable, about 45 to 60 seconds. Remove them from the boiling water (with a slotted spoon, or simply by pouring it into a strainer). Quickly plunge the leaves into the bowl of ice water and move them around until the leaves are sufficiently chilled. Dry the leaves on paper towels. They don't need to be super dry, but they shouldn't be water logged, either. Just "dry enough".
- Mix together the tomatoes, onions, garlic, ginger and olive oil with half of each: cinnamon, coriander and cayenne. Sprinkle with a bit of salt and pepper. Mix well.
- Place about one-fourth of the tomato sauce on the bottom of a standard casserole dish (13"x9").
- In a bowl, mix the ground lamb, eggs, pine nuts, raisins and half of each: cinnamon, coriander and cayenne. Blend well with a little salt and pepper.
- Place a chard leaf on the counter top and form a nice big sheet. Usually this means overlapping the two halves, forming a bit of a seam where the large rib used to be. Place a nice sized log of the ground lamb mixture about 2/3rds of the way down from the top of the sheet. Fold the bottom portion of the leaf over the meat, then fold the two side flaps over the meat. Finally, roll the whole meat log towards the tip of the remaining flap, leaving the tip of the flap on the bottom of the roll. Place the stuffed chard in the bottom of the casserole pan. Repeat this process until all 16 stuffed leaves are in the pan.
- Cover the chard leaves with the remaining sauce and spread it evenly.
- Cover the pan (with a lid or foil) and bake for about 50 minutes, or until the internal temperature of the stuffed chard reaches 155 F. Remove from the oven and allow to sit for at least 10 “Lamb Stuffed Chard Leaves”
Umm. Help! I’m confused. You state in the ingredients that you (or I, in this case)need 16 chard leaves, but then later on state to roll and put into the dish "until all 12 stuffed leaves are in the pan"… And for 8 servings, that would mean that a serving is 1 1/2 stuffed leaves. Should it say "until all 16 stuffed leaves are in the pan", thereby making a serving 2 little bundles of yumminess? This recipe looks great, by the way. Can’t wait to try it.
Hi Eric. WHOOPS! It’s 16. As you can see from the photos, when I initially made it, I only made 6 little rolls and used a much smaller pan. I’d originally written the recipe for 6 people, essentially doubling the recipe. Then, after I did a little math, I realized that the portion sizes were quite large! So, I tweaked what I had to stretch it for 8 people, but neglected to modify the instructions at the base. Good catch! Thank you … and FIXED! 🙂
I just got a question. Where do you blend in the raisin? Is it with the Lamb or in the sauce? Thank you..love all you recipes
Sorry.and also where does the pine nuts gets mixed in? Thank you again for all the wonderful recipes.
Maryann … another whoops! I need to fix that. They both go into the ground lamb mixture. They’re part of the filling. Thank you for pointing it out to me!
Love your recipes!! You rock!!
—Reply posted by DJ on 11/29/2015
Thanks, Tez. The feeling is mutual. I hope you and the family had a great Thanksgiving! 🙂Runnin' and gunnin', quarterback Garrett Gilbert, coach Steve Spurrier and the Orlando Apollos stayed undefeated on Saturday night in Alliance of American Football action.
Gilbert was a one-man highlight reel in the second half, scoring touchdowns through the air and on the ground as