A 60-day ferment seemed to boost the anti-inflammatory effects for me.

Not to be a downer, but it's just a journal cover... how much waste is that really saving?

Yeah the three-browser thing is a lifesaver. Those sites freezing is the most stressful part, like my heart actually drops lmao.

You are so right about needing to feel the texture. I switched to using my hands years ago. I start with really cold butter and just squeeze the flour and butter between my fingers until it looks like rough crumbs with some bigger butter flakes. That unevenness is what gives you those layers. The pastry cutter just made it too even, like sand. My pie crust totally changed for the better.

Was there one big thing you kept putting off because setting up the weekly spread took forever? Like, I remember skipping making a dentist appointment for weeks because my "health tracker" page needed perfect watercolor washes. The fancy stuff totally blocked basic life admin.