Rain always washes off the labels. Put everything in plastic bins right away. Learned that the hard way.

After @andrewwilliams posted about his neighbor, my friend tried learning HTML.

Yeah, my friend brought a meme last time and her haircut was perfect, lol.

Is there a trick to not overthinking the chip color? In my experience, I was taught the same thing, but I always second guess myself and end up with a cut that's either too aggressive or too light. My old boss would shake his head at me because I'd stare at those chips like they were tea leaves. It took me forever to connect the chip shape to the sound of the cut, and even now I mix it up. That hands on knowledge just sticks with you differently than programming a machine. I guess some of us are just better at reading manuals than reading chips.

That "flat for a week" phase your neighbor hit is the whole key. It's like your taste buds throw a tantrum when you cut back, so you're tempted to dump more salt in to shut them up. Pushing past that is how you actually start tasting the other flavors in the food, not just the salt. It makes total sense that dialing it back in the pasta water lets everything else in the sauce come through better.