Caging bolts breaking off clean like that is a nightmare, especially when the weather turns sour on you. That flush stud situation leaves you with no good options unless you've got a left hand drill bit set handy. Rain just makes it all worse when you're working off a parking lot. Did you have enough room to get a center punch in there?

The real win is they double as a tiny pot for boiling water.

I'm gonna be the guy who says color coding is a waste of time. You spend 15 minutes setting up folders and colors when you could just be drawing. That time adds up. Call me old school but I just name my layers "sketch" "lines" "colors" and that's it. No rainbow needed. If you can't find a layer without a color tag maybe you got too many layers anyway.

My dad's been a butcher for 35 years and he'd tell you that quarter inch is just fine. I actually agree with @david_walker97 on this one because not all fat is bad. That extra fat protects the meat during storage and keeps it from drying out on the grill. The old timer might have been right about his numbers, but if your customers are happy and the meat cooks well, that 15 cents is probably worth it for quality. I trim down to about 3/16ths myself and nobody has ever complained.

oh man the universe punishing you for getting cocky about hitting 100 by sending a mold batch your way, thats how it always works right? i swear fermentation is like a weird cosmic joke where the second you think youve got it figured out something shows up to remind you that you dont know anything. i had a similar thing happen with my hot sauce this summer, i was all proud of my consistent 2.25% ratio then bam a whole jar of peppers just decided to turn into a science experiment i didnt sign up for. the kahm yeast was having a party and i wasnt invited. its honestly a miracle any of us ever get past 50 ferments without throwing the whole hobby out the window. anyway congrats on the streak, just try not to jinx yourself next time by bragging about it out loud.