Yeah, they're solid. Setup was pretty painless and the reporting is good. Only downside is cost if you're a solo, but for a multi-attorney firm it's worth it.

Ever wonder why those fries have the exact wrong kind of soggy? Like, they're not just soft, they're somehow damp and greasy at the same time. It's a texture that just kills the whole meal. You get one bite of that and suddenly the whole overpriced lunch feels like a punishment. They must leave them sitting in a steam tray for hours.

What if different pasta shapes actually need different cook times to be right? A thick rigatoni can handle being softer without falling apart like a thin spaghetti might. So maybe the al dente rule should factor in the shape too.

Seriously that happens way more than people notice. Grocery shopping is a weekly habit so dates line up all the time. You probably had that bag floating in your car for months and just happened to clean your trunk on the same calendar date. Total random chance, not a sign.

Why is the simple stuff always the hardest?