Yeah the food processor is a trap for that, it goes from perfect to soup in like two seconds. I switched to just using my hands and a fork, way easier to feel when it's right. You want pea sized butter bits, not a smooth paste. And honestly, sometimes I just buy the frozen crust and nobody knows.

Read a butcher's blog that said the extra weight of a bigger blade helps it fall through the bone... less sawing means less waste.

It's like @martin.tyler said, grid just clicks and makes you wonder why we fought flexbox for so long.

Oh man, that's so real. My old group had a huge fight over whether a side character in a mystery novel was just clumsy or actually evil. It got personal fast.

That exact scenario happened to me on the Olympic Peninsula. My old Coleman turned into a personal rain cloud, with a steady drip right onto my sleeping bag. Ended up buying a Marmot Tungsten after that, and it's been solid through some serious coastal drizzle. The factory-sealed seams are the key thing that actually works.