Wait, are you saying you actually had to relearn how to flip things with it... like the thinner metal changes your timing that much? I've been using the same thick nylon turner for like six years and I'm scared to switch because I finally got my omelets down. But the sticking you mentioned with plastic is exactly what drives me nuts... especially when the eggs tear and you get that weird scrambled mess instead of a clean fold. Does the flexible metal actually hold up to grilled cheese without bending out of shape over time? I'm half tempted to grab one now but I'd hate to spend the money and then hate the learning curve.

Whoa wait, only a quarter mile? That's actually kinda terrifying. I always figured people were miles deep in the wilderness when they got lost. Knowing you could basically be a stone's throw from safety and still not find your way back makes me feel a lot less cocky about my own navigation skills. Now I'm wondering how many times I've been that close to the trail and just didn't know it.

@phoenix573, don't you miss the feel of real dough though? Bread machines just do it all for you.

Ngl pat_moore is spot on about the soil being the real culprit. Swapping to a mix with perlite and bark totally changed things for me too since the roots can actually breathe instead of sitting in wet mud. Now I just stick my finger in the soil and if it's dry past my first knuckle I water, otherwise I leave it alone.

Yeah @the_rowan, coping always needs little tweaks for me too, just like every "simple" DIY job hides a bigger mess.