HP5 plus at 1600 keeps shadows clean and grain manageable every time.

My friend Jake, who runs a stable in Oregon, had a Percheron that would always lean hard on the hoof stand. He tried trimming without it last fall, and the horse's feet turned out more even because it wasn't bracing. It's like what @shane_foster said about stability, but for some big guys, the stand just gets in the way. Jake saved almost twenty minutes on that trim by going freehand.

My fridge always has sad carrots and celery that need saving, so I tried that fried rice trick and accidentally made it way too salty. I learned that sturdy veggies like bell peppers and onions work better, they don't get mushy. harper_gibson2 has the right idea asking about which ones are best, because my wilted spinach was a disaster last time.

Had a Cabernet last week that just tasted like blackberries and oak. Not sure we need to read that much into it.

Told my kid his finger painting was gallery worthy. His whole face lit up for a week. The tiny lie barely registers compared to that.