Avery Torres 🥉

Light and humidity swings do most of the damage so keep them cool and stable around 40–50% RH, leave a small air gap behind the shelf, and block sunlight with a curtain or UV film. Store them upright with bookends so they don’t lean, and don’t seal them in non‑archival plastic which can trap moisture and acids. For ones you rarely read, simple acid‑ and lignin‑free slipcovers or boxes help, and rotate what’s on display so the same edges aren’t sunlit for months.

Screaming and chatter usually come from a leaking jar bearing and a worn base coupler; check for blade wobble and a gritty feel by hand. Replace the jar blade assembly and coupler and snug the locking ring so the gasket just seals, pulse at startup with frozen stuff, and if the base still sounds ugly with no jar it likely needs motor work not worth doing at home.

Forget the apps if they're not clicking. Just pick one simple song you like & break it into tiny parts & like one hand at a time for five minutes each. Set a daily goal that's stupidly easy, say nailing one measure perfectly. Track it on a calendar to see streaks, that builds habit. Don't beat yourself up over clumsy hands, it'll improve with consistency. Aim for playing something recognizable by month end, that's your milestone.

For low fuss and decent flow, a big fridge reservoir beats a tiny pitcher since you fill once and standard cartridges last about two months or up to six with extended in clean water. Countertop diverters cost more upfront but stretch cartridges so monthly cost balances out, while faucet mounts are cheapest yet need swaps every two to three months and can feel slow on low pressure.

Ugh, honestly The billowing is aerosolized fat hitting a very hot element then turning to smoke and it is worse if there is any old grease up under the top. Detectors are excellent at finding it. Ask me how I know. Give the machine a deep clean up around the heater and fan, start with a little water in the drawer, and throw a slice of bread underneath the basket. Cook in smaller batches and empty the fat halfway through. That combo has been the difference between fog machine and normal kitchen smell for me.

I treat meals like packing. Redundant staples at home mean rice, eggs, tortillas, and beans always exist. I portion and label single servings the day I cook, then freeze flat for space. Small, clear containers keep visibility, and I keep a note on the fridge with dates. After losing my bag on the road, I learned the same rule works for food: duplicate the essentials and track them.