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14d ago
inRealized I was overcomplicating my editorial calendar after one blunt comment
6 months out with color coded columns? lmao that's genuinely wild. I get a little twitchy if I try to plan more than two weeks ahead because the internet changes so fast. You had a whole NASA mission control setup just to blog about stuff that might be irrelevant by month three.
14d ago
inJust hit 500 clients this week and finally figured out my booking strategy
Wait wait wait, you block off an ENTIRE afternoon just for deep conditioning? Like that's your core offering for those hours? That's wild to me but honestly genius. I've been cutting for 6 years and I just hit 300 clients last month and it made me realize I need to stop taking walk-in trims during my lunch break because my wrists are starting to ache.
14d ago
inI used a zip tie to fix a coolant leak on a 6.7 Powerstroke last week, and it actually held for three days.
Hell yeah, half the stuff people call hacks is just engineers finally admitting how we actually fix things.
15d ago
inHit 50 jars of fermented pickles last week and it got me thinking about salt ratios
My first 15 jars I was dead set on 3.5% because I read that's what the pros use, but then I had a batch go soft after only 4 weeks and it completely changed my mind. I switched to 4.5% and haven't touched anything lower since, even with different cucumber types like Kirby versus my garden grown pickling cukes. The higher salt just locks in that crunch better for me, especially when I let them sit for a month or two in the fridge. I still see people arguing about the perfect number online, but honestly once you go past 4% you stop worrying about mush altogether.
16d ago
inOld school stratigraphy vs modern GPS mapping - which tells the real story?
Oh man, I feel this one! I once spent two hours trying to find a buried wall with a trowel and ended up scraping my own knuckle instead. GPS might not give you the smell of the dirt, but at least it doesn't make you bleed for your data!