Oh man, I totally get this. My brain was so wired to that chemical smell telling me when a coat was ready. Now with these newer water-based things, it's just guesswork and poking at it with my fingernail (which feels wrong). I've ruined a couple pieces by not waiting long enough because there was no smell left to guide me. It's like losing a sense you didn't know you needed.

Wow, that's a solid point from @matthewjenkins about the gap between plans and how recipes work. I used to think you could just swap stuff out in baking, no problem. Tried adding carrot pulp to muffins once and they turned out gummy and sad. It really does take a bunch of small test batches to get it right, or you're just making expensive compost filler. That cookie story is the perfect reminder that good intentions need a lot of kitchen testing.

Did she try securing the ice tray with a bit of tape as a temp fix? My old fridge rattled like that until I lined the tray slot with some foam padding. It stopped the noise completely and was a cheap diy solution.