Scammers have been transferring phone numbers on T-Mobile (though we have heard some other cell carriers are affected too but these are instructions for T-Mobile) out to their own phones so they can exploit any 2-Factor Authentication you use via SMS. This is called number porting when a number is ported over to another account or carrier.
Often we have 2FA set-up for email, bank and other online accounts. If someone steals your phone number then they will be able to possibly hack into these online accounts.
You should enable a Port Validation PIN for your T-Mobile account.
Tell them, “I want to enable port locking for my account”
You will need to give them a password of your choosing 6-15 digits (numbers only).
This will protect you from a scammer transferring any phone numbers in your account unless they know this special PIN. I suggest making it a long one as your will rarely have to use it anyway.
This DOES NOT change your T-Mobile account web login password.
This replaces the four digit PIN they used to ask for sometimes if you changed services.
After making ice cream recipes using eggs, heavy whipping cream, almond milk, rice milk and cashew milk I’ve finally settled on a concoction that is easy to make, requires no cooking and is vegan friendly.
I use a coffee grinder to grind normal Erythritol into the powdered version. Using regular Erythritol is good but you’ll have a lot of undissolved granules of Erythritol crystals in the mix though still yummy. I’ve used imported Mt. Hagen instant coffee crystals but I think I like good old-fashioned Folgers Coffee Classic Roast crystals for taste.
Because this ice cream has both caffeine and MCT Oil in it I wouldn’t recommend this as a snack before bedtime as it may keep you awake.
Keto Coffee Ice Cream – Vegan v4.0
By Baron Sekiya
Yield: Approx. 9 Half Cup servings
2 13.5oz/400ml Cans cold full fat coconut milk, shake before opening to mix
1/2 to 1 Cup Powdered Erythritol (if making non-keto version use 1 Cup Brown Sugar)
1/4 Cup instant coffee granules
2 Tbsp vanilla extract (non alcohol version)
2 Tbsp MCT Oil (liquid, not powder)
1/4 – 1/2 tsp sea salt
1/4 tsp Guar Gum
Make sure the freezer for your ice cream maker is well frozen at least 24 hours in advance.
1. Place coconut milk cans in the refrigerator overnight.
2. Add all ingredients except Salt and Guar Gum to the blender. Taste test the mixture and add up to 1/2 tsp of sea salt, if necessary. The sea salt brings out the sweetness in the sugar. Add Guar Gum which will create a thicker, creamier texture when frozen. Blend all together in your blender.
3. Turn on ice cream maker FIRST, then add the mixture into your ice cream maker and mix for about 30 minutes or until your ice cream turns into a soft serve consistency.
4. Scoop ice cream into a ice cream container (or loaf pan lined with parchment paper), cover and freeze for an hour or two until the ice cream is completely frozen.
5. To eat make sure you leave the container out a few minutes to soften for easier scooping.
6. You can adjust the sweetness in case your choice of sweetener makes it too much/little in sweetness. Erythritol doesn’t dissolve in cold liquids so if you use the granular version it won’t be as smooth.
PSA for Windows 7 and 8.1 users: Your last chance, via a loophole, to upgrade to Windows 10 for free closes on December 31, 2017. After 2017 you will have to pay $119 for the upgrade to Windows 10. Update now before it’s too late.