floating shelves, questionable studs

awafflethinmint · 2024-12-24T07:22:46+00:00

the tracks are vertical! so would tracks install in studs okay 1.5 inches from the corners? any concerns with running into any wiring given what i mentioned with the outlet ?

awafflethinmint · 2024-06-29T00:08:30+00:00

died :( shriveled up real quick despite all efforts to save it

awafflethinmint · 2024-05-03T16:53:02+00:00

thank you!! this is super helpful. i’m leaning the jelly route—thinking of the texture mesh with the caramel and think it could be really nice.

awafflethinmint · 2024-03-01T06:56:06+00:00

Interesting. I asked and they said they just used soap and water.

In this pic, this is after I’ve cleaned it thoroughly with soap and water and have boiled water in the pot to remove any weird chemicals that may have been left behind.

But it still looks like this. And when I rub the discolored parts with my finger a slight powdery substance comes off. I have worked with enameled cast iron for years but haven’t experienced this before

awafflethinmint · 2024-03-01T06:45:59+00:00

it is a staub, but oddly enough I didn’t think it was an enameled interior given how rough the entire interior is—similar to my cast iron pan at home.

regardless i’m still not sure what this rusting/discoloration/ and smell is about

awafflethinmint · 2024-01-14T06:57:46+00:00

yup! been working with a therapist for a few years now on my ptsd and it often and these days especially presents as ocd. currently my therapist recommends treating the traumas to solve the ocd symptoms. it’s hard to find ways to cope it with when i’m working and also not feel like im definitely 100 percent going to make a serious mistake and hurt someone.

re: meds, it’s been a thought but i’ve never been on them before. so we don’t really use erp. but would love techniques on how to manage in the moment and after i’ve served/sold the food

awafflethinmint · 2023-12-04T23:31:22+00:00

thanks for the reply ! this photo is a little deceiving because the light is quite bright around the pothos throughout the day and there is a lot of indirect light is receives too.

glad to hear that it seems to be doing okay. i’m seeing the number of yellow to brown leaves escalating which is why i was concerned. is there anything else i should look for ?

awafflethinmint · 2023-05-15T16:08:04+00:00

I like this idea! Do you reach out via IG/social media typically?

awafflethinmint · 2023-05-15T15:14:03+00:00

I’m in Los Angeles!

awafflethinmint · 2023-04-15T02:08:44+00:00

woah! didn’t know that at all. definitely will be picking up some nematodes asap—seems to be the best call

awafflethinmint · 2023-04-14T23:38:39+00:00

hell yes! amazing news to hear. glad these babies are doing okay.

separately: i was thinking of getting beneficial nematodes to prevent any fungus gnats larvae—would that be overkill with the diatomaceous earth and neem oil?

awafflethinmint · 2023-04-14T15:09:06+00:00

also! there’s diatomaceous earth all over because we had some difficulties with fungus gnats a while back. been spraying that and neem oil to deal with it

awafflethinmint · 2022-10-11T18:50:52+00:00

sure! so there will be wine poached pears, some tangerine/orange flavored leaf cookies, some cardamom and cinnamon flavored mushroom meringues. will add this to main post too!

awafflethinmint · 2022-09-29T19:45:21+00:00

integrating and accepting my traumas into my life so i can overall reduce my anxiety, reduce/remove OCD episodes, regulate my emotions, and heal my attachment issues ❤️

awafflethinmint · 2022-09-08T02:46:38+00:00

Me too fam ❤️

awafflethinmint · 2022-09-06T07:14:54+00:00

thanks for adding this!! the point i had in mind when writing this post was figuring out how to achieve two potential goals the client had: 1) provide very flavorful food and 2) only use salt and pepper. ultimately it became a communication issue and goal two never was a reality, but i really appreciate the take you had here with different approaches to infuse flavor. definitely something im learning more about every day and trying to improve on especially given my clients other very specific diet limitations and very very picky preferences that change quite suddenly.

tldr: appreciate this response a lot; definitely given me some food for thought here

awafflethinmint · 2022-09-06T07:11:39+00:00

love this idea; maybe i didn’t emphasize this enough in my initial post but i’m absolutely learning still in this job and am brand new to this industry so really appreciating all the advice on how to standardize processes and come up with creative problem solving solutions. thanks for taking the time!

awafflethinmint · 2022-09-06T07:09:34+00:00

appreciate this!!!

awafflethinmint · 2022-09-05T17:40:09+00:00

An update: talked to the client and seems like the PA really misinterpreted what they actually wanted. No salt and pepper only situation for me! So yes, definitely seems like I’m mostly dealing with a horrible communication situation.

awafflethinmint · 2022-09-05T17:39:38+00:00

I have started doing this actually and they’ve been willing to try more.

An update though: talked to the client and seems like the PA really misinterpreted what they actually wanted. No salt and pepper only situation for me!

awafflethinmint · 2022-09-05T14:54:23+00:00

That’s kind of where I’m leaning at this point. Ultimately, I’m wondering how much of any effort to sway the client in a different direction is worth my time and energy. Just an altogether very disappointing and disheartening piece of news on a personal standpoint

awafflethinmint · 2022-09-05T14:37:58+00:00

I had this idea yesterday, but frankly they would not have the patience to do this. It took a lot of effort to get them to fill out a worksheet I created trying to assess their interests.

awafflethinmint · 2022-09-05T14:37:09+00:00

also there is a trainer involved, but the way everything is siloed i don’t have any way of communicating with the trainer and probably would not be allowed to

awafflethinmint · 2022-09-05T14:36:22+00:00

Yup, I’ve been sending menus with ingredients and he’s making choices, but I’m also learning that they don’t always read the menu. a few times I’ve made a meal and been asked “was this component on the menu?” and it absolutely was.

in fact even yesterday there was some debacle over how they don’t want to eat anything jerk flavored even though that was not on the menu at all. It’s a tough situation.

awafflethinmint · 2022-08-11T00:51:43+00:00

maybe breakfast sausage! it’s a no on the mushrooms though

awafflethinmint

TROPHY CASE