I finally gave that new Japanese pull saw a real shot on a maple cabinet job

Always thought they were too light for real work, but cutting some tricky joinery on a 3/4 inch thick piece, the thing just zipped through with zero tear-out. My old back saw would have needed a lot more muscle and left a rougher edge. Anyone else switch to pull saws for fine work and stick with them?

My car broke down in the rain outside a tiny diner in Ohio, and the waitress gave me a free slice of pie.

My buddy swore by those overnight bus rides to save on hotels, but I tried it once and it was a total disaster.

He told me, 'Just sleep on the bus, you save a whole night's stay.' So I booked a 10 hour trip from Chicago to Nashville. The seats didn't recline much, the lights stayed on half the night, and someone's kid cried for two hours straight. I got into town at 6 AM feeling like I'd been hit by a truck and had to pay for a hostel bed just to crash for a few hours anyway, which wiped out any savings. I was so tired I barely enjoyed my first day there. For me, that 'hack' cost more in lost time and comfort than it saved. Has anyone else found a cheap way to travel overnight that doesn't leave you wrecked?

Update: My kimchi experiment with a 2% brine actually worked

I was totally sure you needed at least a 3% salt ratio for cabbage kimchi to be safe. I tried a 2% brine on a small batch last week, just to see what would happen. After 5 days on the counter, it was perfectly tangy and crisp, with no weird smells or mold. I guess the chili paste and garlic do a lot more for preservation than I gave them credit for. Has anyone else pushed the salt lower and had it turn out okay?