Hello!

No. It isn't.

The European Union already forced Apple to abandon its proprietary charging port and adopt USB-C across its entire iPhone lineup. It just did something bigger. A new EU mandate requires every smartphone sold in Europe including Apple devices to feature a battery that can be replaced by the user without specialist tools, without voiding a warranty, and without sending the device to a manufacturer approved service center. Batteries must maintain a minimum capacity threshold after a set number of charge cycles and replacement parts must remain available for up to ten years after a model goes on sale.

The consumer electronics industry built its current business model around batteries that degrade, cannot be replaced at home, and create a natural upgrade cycle every two to three years. The EU just legislated that model out of existence in the world's largest regulatory market.

Apple, Samsung, and every other manufacturer now faces a choice between redesigning their devices for the European market or accepting that their current hardware architecture is no longer legally sellable there.

ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds -  and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

 Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila

However the drunk guys are also drinking, and eventually she can't afford to buy another pitcher for the table so she can't keep up the ever-full beer glass trick. At this point she has to resort to setting up the pool trick shot that she's never seen anyone but her boyfriend pull off, and says she'll leave with whoever manages the shot first.

i am the administrator

and here he made his first fatal error. his moment of hubristic sex pesting. because of course i know where the term blow job comes from, i love learning about sex and the history of sexual terms! i know so much about oral sex that i could write a book on it!