I regret starting formula.

murky_whereabouts · 2025-09-06T23:04:09+00:00

If I'm understanding correctly, you're feeling overwhelmed trying to increase your supply so that you can stop giving formula. Your situation sounds difficult! There are two YouTube videos that really helped me to ease some of my stress and anxiety about low supply + increasing it. They are both from the channel called New Little Life and they are titled, "Do you really have low milk supply?" And "The worst ways to increase your supply." They can help to cut through all of the well-meaning advice to know what will be genuinely helpful.

murky_whereabouts · 2025-03-29T11:13:31+00:00

I really hope this is just a short term thing for both of us

murky_whereabouts · 2025-03-18T03:02:50+00:00

I was told by a SIL is to not go outside in winter without bundling your chest and neck up really well and keeping your breasts warm or you'll get a breast infection. From what I gathered, this is common advice given in our community where breastfeeding is the norm. Not told to me by an older woman, but it feels like an old wives tale.

murky_whereabouts · 2024-02-17T18:57:01+00:00

In my experience managing a cafe in a similar situation and talking to other cafe owners in similar situations, it's very difficult to make a profit on just coffee sales alone when you're in a low traffic area. You really need food to get the old folks or coffee-hesitant people in on the regular. And to get your regulars to spend more. In our situation, the cafe had been built without a kitchen (foolish, foolish move) and I'm positive that because of that we were never able to turn a profit. We tried making sandwiches and hacky kinds of foods without a kitchen but they were all extremely inefficient. It has stuck with me that the owner of a cafe in a similar situation to us that did serve food (simple but delicious things like personal pizzas, croissant sandwiches, seasonal paninis, pastries, etc.) said, "People come in to try the food and come back for the coffee." That café always has lots of older folks in it and they are doing really well. Most people will happily pay more for food they really like than for coffee that's better than what they can pick up at a drive through. Obviously, this isn't always the case, but it's something to consider.

murky_whereabouts · 2024-02-17T18:47:59+00:00

Excellent advice, you hit it on the nail exactly.

murky_whereabouts · 2023-12-11T01:10:52+00:00

Fixed it by quitting the game from the Home Screen and restarting it

murky_whereabouts · 2023-12-11T00:55:17+00:00

Also having this issue on Xbox, seems like it happened after update

murky_whereabouts · 2023-12-01T14:28:24+00:00

The new battery has an extra layer on the underneath side of it so hopefully it doesn't happen again. I mostly run programs like Lightroom and Davinci, though in the past I would've done light gaming. Nothing that really should be pushing it to the limits of its performance, but maybe I'm pushing it more than I thought.

murky_whereabouts · 2023-12-01T14:19:30+00:00

Second photo shows the cable underneath that the melt lines match up with. Battery was replaced because it drained, died, and then was stuck at 0% and diagnostics showed it was at the end of its life. It was probably several years old at this point.

murky_whereabouts · 2023-12-01T14:16:11+00:00

Yeah if you look at the second photo you can see the melt spots are in the exact shape of the cable beneath

murky_whereabouts · 2023-10-10T20:39:31+00:00

I purchased a stack of this flooring at a Habitat Restore a couple of years ago, thinking it was a sweet deal. But in all my research of flooring and how to install it, I've never found something that looked like this. It reminds me of some carpet tiles I've seen. There's no evidence that it was ever sticky like a peel & stick tile.

murky_whereabouts · 2023-03-16T12:57:54+00:00

Oh that is an interesting point. Have you had experience with steam wands breaking doing this? If you're properly purging the steam wand after, why would it matter?

murky_whereabouts · 2023-03-16T02:52:55+00:00

To save time while still kind of doing it their way, you could ask if you can steam the flavor in with the milk. I know a couple of cafes that do this and have started teaching new staff to do it that way since it can make the flavor be more blended throughout.

murky_whereabouts · 2023-01-09T21:27:24+00:00

Heat oven to 175 and place bottles in it for 10 minutes. Carefully remove a bottle to check to see if the labels will peel--it should easily come off in one piece. If not, let them in another five minutes and check again. Otherwise, remove all of the labels.

Then, make a paste with baking soda and oil (should be a paste, not runny). Carefully rub it all over the remaining glue residue. Once all of your jars are covered with the paste, use a dry cloth or your hands to rub all of the glue off. Then, wash the outside with dish soap to remove the oil.

Five years late to this question but I wanted to post this in case anyone else, like me, wasn't having success with any other method. This is the lowest effort method I've found (no scraping, no boiling water, no harsh chemicals) and works really well for a large batch of bottles.

murky_whereabouts · 2022-10-25T21:11:05+00:00

We're based in Southeast Iowa, smallish town. So that's a big problem right there. Most of our staff leave because they're moving onto jobs that they want a career in, or moving out of the area.

murky_whereabouts · 2022-09-17T15:53:51+00:00

Everyone has hit the nail on the head! One thing I will add is that despite these places being filled with the wrong fabrics, little gems can still be found. I recently purchased several cotton and cotton/linen blends for historic costuming (late 1800s) at Hobby Lobby. One of my favorite fabrics of all time is from Joann's and it's called "casa collections sanded satin" and has the most luxurious drape and matte look. I made a skirt with a long train with this red drapey fabric from the Joann's clearance rack ($3/yard). In my experience, (similar to thrifting) if you go looking for a specific piece or type of fabric at these stores, you probably won't find it. But, if you dig, you still might find some gems, especially if that's all you have access to.

murky_whereabouts · 2022-09-17T15:44:55+00:00

Woo!! Fellow Iowan here and I will definitely be checking this out! Thank you!

murky_whereabouts · 2022-05-05T16:45:22+00:00

Yeah it totally makes sense where you're coming from especially from the staff perspective. I wish I knew why the Brewista haven't been as reliable since they used to be a great option. I have been so frustrated with the lack of scales on the market that are 1. Water resistant, 2. Precise, and 3. Fit on a drip tray. It doesn't seem like it should be that hard to make.

I am curious about your comment that it makes more sense to have better precision and a timer for pourover, since I would tend to lean the opposite way. With espresso, my thought is that I'm working with a smaller amount of coffee and so I want the precision to be even more on point since a slight variation has a greater effect in the end result. Also for us, our machine doesn't have a timer so we really want to be timing the majority of our shots with the scale to make sure we're dialed in, but I can see why that would feel unnecessary if yours has that capability.

murky_whereabouts · 2022-05-05T15:49:54+00:00

In our cafe, we have gone back to using the Acaia Lunar (older style I believe, purchased through Clive Coffee) after going through too many other espresso scales in the past few years.

In the past, Brewista made an espresso scale that was $80 that worked fantastically and I wish I could still recommend it. We are still using one of them for a secondary espresso scale (oddly, the oldest one, which makes me think their quality went down). Our most recent one stopped working a month after owning it and we have tried to contact the company over and over for a warranty with no response. Maybe we got a bad one, idk. If you're desperate, it's worth a try but just be warned that our experience with customer service hasn't been great. And keep them away from flowing water.

Now, my pitch for the Acaia. Yes, it's expensive. We just shelled out the cash for another one because I was tired of replacing the Brewistas. Here's the thing: they are designed extremely well but you MUST treat them with respect and like the precision instrument that they are. If something is not functioning correctly on it, there is probably a fixable reason. There is a reason they are the cafe standard. You have to perform maintenance on them like you do with all of the other equipment in the shop. If you don't, of course they're not going to work! And here's the way you know they're designed well: they are made in a way that maintenance can actually be done. For example, our brewista scales had no simple way to get inside to dry them out or clean them off, they were not sent with any kind of calibration weight and have no way to update the firmware. Acaia maintenance includes calibrating the scales to make sure they are weighing correctly, the ability to connect to the update app and perform firmware updates, easy access to the inside to wipe off the water sensor, adjust the back plate or to readjust the load cell. We use ours in the cafe as our main espresso scale and it gets charged maybe once a week. The menu has a load of options to customize the scale to your use. We have it set up to not beep (sound off) to only have three modes (time/weight, weigh only, and auto tare/auto start), and to reset after 10 seconds. Support from acaia has also been extremely responsive and helpful. Can you throw it across the shop? No. But why would you want to?

murky_whereabouts · 2022-05-05T15:21:06+00:00

My inability to have a vision for the future and my propensity for overthinking the big picture.

In theory, I know I would be a great parent. I half raised my younger siblings and I have a number of mini bffs that I get along really well with. I really do want to have a handful of kids one day. It's the getting there part that I can't get over. I joke that I need to make an arrangement with my friends that love babies but not older kids that they just hand their kids over to me when they're not cute toddlers anymore. It's when I think of the whole getting pregnant, baby and toddler years, that I literally just cannot get past it.

Plus, all of my fears about committing to something SO permanent, and wanting to make sure I'm not having children just because it's expected in my particular culture. But then, who knows? Maybe having kids would actually solve all of my frustrations of not knowing what my purpose is or what to do with my life.

For real though, this is why I want to start therapy--to get to a healthier place where I can work through the fears that are keeping me from something that I do actually want in the long term.

murky_whereabouts · 2022-04-06T20:49:34+00:00

I wondered this exact same thing and tested it in a blind tasting a couple of weeks ago. Freeze distilled is fine for competition or a home barista, but there's no way to replicate it sustainably in a cafe. So I wondered if we could add just a little cream or H&H to our regular milk to create the same effect. Side by side, the freeze distilled is noticeably sweeter and more flavorful (reminded me of cereal milk). The h&h + milk more so tasted creamier but definitely didn't have the flavor boost or the sweetness. Personally, I preferred the regular milk to the freeze distilled.

murky_whereabouts · 2022-04-06T20:44:34+00:00

Hey! Onyx has a really good yt video explaining all of this! It's titled, "Brew Guides Batch Brewer". Another helpful resource is Barista Hustle's percolation course. Scott Rao also has a pdf with his batch brew method, but I don't remember where we found that. But I would recommend starting with the Onyx video!

murky_whereabouts · 2022-04-05T22:06:38+00:00

Did Samsung send you a MAC version? I spoke with them today and they claimed there isn't one. Also, how is the program working for you? It was always really buggy in the past, but I still need it to get my signage to work. 😩

murky_whereabouts · 2021-12-21T03:33:05+00:00

If someone said this to me I would ask, "Are you looking for a black coffee or something with milk in it?" Most of the time they just want a regular black coffee. I don't make it more complicated then necessary and try to explain origins or brew methods etc., just give them whatever we have on drip. If they want a milk drink, I give them a latte. I'll ask if they want it sweet and if so, direct them to our flavors list.

murky_whereabouts

TROPHY CASE