Turning your Linksys router into a network storage server (NAS) is possible if your router has a USB port that supports external storage. Here’s how you can do it:

Step 1: Check Your Router’s Compatibility

1. Ensure your Linksys router has a USB port.
2. Check if the router firmware supports USB storage sharing (consult the user manual or Linksys website).
3. If your router doesn’t natively support USB storage, you may need to install custom firmware (like OpenWrt or DD-WRT) for additional features.

Step 2: Connect a USB Drive or External Hard Drive

1. Format your storage drive (if needed) to FAT32, NTFS, or exFAT (check the router’s supported formats).
2. Plug the USB drive into the router’s USB port.

Step 3: Enable Network Storage on Your Router

1. Access the Linksys Router Web Interface:

   • Open a web browser and go to http://192.168.1.1 (or your router’s IP address).
   • Log in with your admin username and password.

2. Enable USB Storage:

   • Navigate to External Storage or Storage Settings.
   • Locate USB Storage or File Sharing options.
   • Enable Media Server (optional) if you want to stream files.

3. Set Up Network Access:

   • Choose Share Mode (SMB, FTP, or DLNA).
   • Assign user access permissions if required.
   • Note the network address (e.g., \192.168.1.1 or smb://192.168.1.1).

Step 4: Access Your Network Storage

From Windows:

1. Press Win + R, type \\192.168.1.1, and press Enter.
2. The shared USB storage should appear.
3. You can map it as a network drive by right-clicking and selecting "Map Network Drive."

From Mac:

1. Open Finder and click Go > Connect to Server.
2. Type smb://192.168.1.1 and click Connect.

Optional: Remote Access

• Some Linksys routers support FTP or cloud storage, allowing access from outside your network.
• Configure Dynamic DNS (DDNS) and port forwarding if needed.

 

If you don’t pay a parking ticket in Beaverton, Oregon, here’s what could happen:

1. Late Fees and Penalties – The city may add late fees and other penalties to the original ticket amount, increasing the total you owe.

2. Collection Actions – If you continue not to pay, the city may send the ticket to a collection agency, which could negatively impact your credit score.

3. Vehicle Registration Hold – The Oregon Department of Motor Vehicles (DMV) might refuse to renew your vehicle registration until the ticket is paid.

4. Court Action – The city could escalate the issue to municipal court, which could result in additional fines or legal action.

5. Booting or Towing – If you accumulate multiple unpaid tickets, your vehicle could be booted or towed, which would add towing and storage fees to the amount you owe.

6. Wage Garnishment or Bank Levy – In extreme cases, the city or collections agency could seek a court order to garnish your wages or levy your bank account to recover the debt.

It’s usually better to pay or contest the ticket within the deadline to avoid extra costs and complications. If you're having trouble paying, you might be able to request a payment plan or reduction—Beaverton Municipal Court can provide options.

Here’s a scaled-down pie crust recipe using 1 ¼ cups of flour — perfect for a single-crust pie. 🥧

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🥧 Small Batch Pie Crust

Makes 1 single-crust pie (9-inch)

🛒 Ingredients

• 1 ¼ cups (155g) all-purpose flour
• ½ tsp salt
• ½ tbsp sugar (optional)
• ½ cup (113g) unsalted butter, very cold and cubed
• 3–4 tbsp ice water (add more if needed)

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🍴 Instructions

1. Mix dry ingredients:

• In a medium bowl, whisk together the flour, salt, and sugar.

2. Cut in the butter:

• Add the cold butter cubes and cut them into the flour using a pastry cutter (or your hands) until the mixture looks like coarse crumbs (some pea-sized pieces are good!).

3. Add ice water:

• Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough starts to hold together.
• If you pinch it and it sticks together, it’s ready!

4. Form and chill:

• Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes (or up to 2 days).

5. Roll out:

• Roll out the dough on a floured surface to about ⅛ inch thick.
• Fit it into a 9-inch pie dish, trim the edges, and crimp as desired.

6. Blind bake (if needed):

• If you need a pre-baked crust, bake at 375°F (190°C) for 12–15 minutes with pie weights.

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✅ Tips for Success

• Keep the butter and water cold for maximum flakiness.
• If the dough cracks while rolling, let it sit at room temp for 5 minutes to soften slightly.
• If the dough gets sticky, pop it back in the fridge for 10 minutes.

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Here's a classic pumpkin pie recipe — rich, creamy, and full of warm spices! 🥧🍁

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🎃 Pumpkin Pie Recipe

Makes one 9-inch pie

🛒 Ingredients

For the filling:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• ¾ cup brown sugar (packed)
• 2 large eggs
• 1 cup heavy cream (or half-and-half)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt

For the crust:
Use the pie crust recipe I shared earlier! (Or use a store-bought one if you’re in a hurry.)

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🍴 Instructions

1. Preheat oven:

• Preheat oven to 375°F (190°C).

2. Prepare the crust:

• Roll out the chilled dough and fit it into a 9-inch pie pan.
• Trim the edges, leaving about ½ inch overhang, then fold and crimp the edges.
• Chill the crust in the fridge while you make the filling.

3. Make the filling:

• In a large bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth.
• Stir in cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
• Mix until fully combined and creamy.

4. Fill and bake:

• Pour the filling into the chilled pie crust.
• Bake at 375°F (190°C) for 45–50 minutes or until the center is set but slightly wobbly.
  • If the edges brown too quickly, cover them with foil or a pie shield.

5. Cool and chill:

• Let the pie cool at room temperature for 2 hours.
• Chill in the fridge for at least 2 hours (or overnight) before serving.

6. Serve:

• Top with whipped cream and a sprinkle of cinnamon (optional).

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✅ Tips for Success

• For a deeper flavor, add 1–2 tbsp of maple syrup to the filling.
• Don’t overbake — the center should still jiggle slightly when you shake the pan.
• Let it cool completely before slicing to avoid a soggy crust.

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Want a whipped cream recipe to go with it? 😎

Here’s a super easy and delicious whipped cream recipe — perfect for topping that pumpkin pie! 🥧🍂

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🍦 Homemade Whipped Cream

Makes about 2 cups

🛒 Ingredients

• 1 cup (240ml) heavy cream (cold)
• 2 tbsp powdered sugar (adjust to taste)
• 1 tsp vanilla extract

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🍴 Instructions

1. Chill the bowl and beaters:

• Place your mixing bowl and beaters (or whisk attachment) in the freezer for 10–15 minutes — cold equipment helps the cream whip faster.

2. Whip the cream:

• Pour the cold heavy cream into the chilled bowl.
• Beat with a hand mixer or stand mixer on medium-high speed until it starts to thicken (about 1–2 minutes).

3. Add sugar and vanilla:

• Add the powdered sugar and vanilla extract.
• Continue whipping until soft peaks form (about 1–2 more minutes).
  • For stiffer peaks (if you want it to hold its shape longer), whip a little longer — but don’t overwhip or it’ll turn into butter!

4. Serve:

• Dollop on top of your pumpkin pie or pipe it on for a fancy touch.

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✅ Flavor Ideas

• Cinnamon Whipped Cream – Add ¼ tsp ground cinnamon.
• Maple Whipped Cream – Substitute maple syrup for the powdered sugar.
• Bourbon Whipped Cream – Add 1 tsp bourbon for a rich flavor.

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