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Joined 2 years ago
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Cake day: July 17th, 2023

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  • Depends what part of the process you like. Some people like to be very meticulous in their hobbies, and somewhat of a perfectionist. That rarely exists in a professional environment, where everything is based on getting projects out the door, on schedule and on budget.

    I actually like banging out projects quickly, so the professional life of my hobby suits me well (woodworking). I love pounding out big mortises with a sledgehammer, planing big boards and watch chips go flying. I hate fiddling with joinery and slowly fitting them for 10 minutes (slowly learning how to do them faster). For other people, joinery is their favorite part.





  • Hobbies always change when they become a job because it transitions from well thought out, interesting and creative projects to mass production and monotony.

    As a hobbyist you have the ability to discover and work on unique, novel projects, without stress but professionalism is about consistency and speed.

    Usually by running the business you can dedicate some time and resources to the fun and novel stuff. Thats how I run mine at least, as a woodworker. I don’t crank out high grossing trendy stuff day and night but take the time to explore new ideas and get creative with it. That and using handtools instead of power tools.









  • Pro tip, make the premade stuff. Make like a gallon of pasta sauce and freeze/can it all. Make like 5 pounds of meatballs and freeze them.

    I like to make my pasta sauce when I can, from tomatoes. If you are a fast chopper, it goes by really quickly. Super thin slice it, add some diced enough, maybe some shredded carrot and celery, add some crushed garlic, salt, pepper and some seasonings. In around an hour or so you will have made a bunch of it.

    Also look for professional advice for canning, cause idk if my way is the safest. I boil some water in the can in the microwave, dump it then add the pasta sauce, and close it really tight with an oven mitt.

    I also grind my own meat, with just a knife. Dice the meat into small cubes and mince it for a while. I do it until it can form a cohesive meatball. Also consider what you’ll use it for, if its just being tossed in a bolognese sauce, it doesn’t need to be so fine.

    You can make pizzas ahead of time too, roll the dough, add marinara, mozzarella and wrap it in foil and put it in the freezer.

    I make my own stock too. I’ll collect bones and veggie scraps in a freezer bag, and when it’s full, I dump it in a slow cooker, set it and forget it. The store bought stuff is basically just water. If it’s tasteless, it’s baseless.

    I’ve also frozen lasagna portions too, fully cooked. If raw its impossible to cook them without completely de-thawing them.

    I also have a box of instant cake batter I mixed together myself. It’s like a year old but it’s still not terrible!




  • Get cleats for your shoes. Black ice (nearly invisible ice) is terrifying. It can form basically everywhere and sometimes salt doesn’t always remove all of it.

    When using salt, its the salt water that melts the ice. So if theres a slope on your driveway, then place most of the salt at the top, so the sale water flows down and melts the rest. Same with stairs.

    Not sure where you are moving to, but here in the states the mailman tried to sue my parents because he slipped on their stairs and broke something. So make sure to clear the area to your mail box thoroughly.

    We all know its stupid to stick our tongue on a steel pole but it can happen to any part of you if its cold enough. Be careful touching metal without gloves on.