Huh, I gotta say I don't fully agree with you on that one. I tried dry aging a prime rib roast in my garage fridge last winter for 21 days and it came out super funky, like blue cheese almost. The texture got real soft too, almost mushy in spots, which wasn't my thing at all. Maybe my fridge humidity was off or the air flow was bad, but I ended up trimming way more than 30% because of mold spots that went deeper than I wanted. I actually prefer wet aged beef for that clean beef flavor, not the nutty or earthy notes you're describing.

Read an article saying slab serifs are basically just shouting in font form.

That old F-150's got a decade on my '03 Silverado, but I just rolled past 215k and it's still hauling lumber better than half the new trucks on the lot. These things really do earn their keep if you don't mind a few rattles and a check engine light that's basically just a friend now.

nah bro, 3 feet can't make that big of a difference in light. probably just the plant adjusting to being moved. light is light, it's not that picky unless you're talking full shade vs full sun.

Felt that gremlin comment deep in my bones. I used to keep a little stool under my bench just so I could sit and curse while adjusting bits. Total game changer once you finally switch.