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18h ago
inA vendor at Fan Expo Dallas told me my Worbla chest piece was 'too clean' and it changed how I build
Man, I saw a Cosplay Central article saying weathering sells the realism more than clean lines ever will.
3d ago
inRan into a bowed wall on a 1920s house in Dayton, spent 22 hours over 3 days just fixing one corner
That "22 hours over 3 days" line hit home because I did the same thing on a 1915 bungalow a few years back. What finally worked for me was to stop fighting the bow and work with it. I opened up the plaster on the inside wall first so I could actually see the framing, and it turned out two studs had rotted at the sill and the whole corner was pulling out of plumb. I sistered new studs next to the old ones, then used a come-along anchored to a floor joist on the far side of the room to slowly pull things back over about a week, just a little bit each day so nothing cracked. The trick is going slow and checking with a long level every time, because if you crank it all at once the old lath just snaps. After the frame was straight I shimmed the low spots and patched with drywall instead of trying to match the old plaster. It is slow, boring work but it holds.
9d ago
inThought I hated sheet pan dinners until my stove broke and I ate off one pan for 11 days
How much space are you actually leaving between stuff on the pan? I ask because I did the same thing for years, piling onions and peppers and chicken all touching, and it was basically a steam bath in there. Once I started giving everything a good inch or two of room, the browning finally happened and it felt like a whole different meal. What protein are you working with on that one rack? Chicken thighs hold up way better than breasts since they don't dry out if you go a few minutes long. And are you preheating that toaster oven fully or just tossing stuff in cold? That part matters more than people admit.