A regular told me my risotto was 'too soupy' last week and it stung

I mean, I'd been adding stock a half cup at a time for years, but I cut it back to a quarter cup increments now. Anyone else get a piece of feedback that made you totally rethink a basic technique?

Unpopular opinion: I think the 'never buy pre-chopped veggies' rule for saving money is a trap for some people. My partner and I spent 45 minutes (and a lot of frustration) just dicing onions and peppers for chili last night.

Got called out for my sloppy notch on a big maple removal

Honestly, my old boss watched me set up for a 32 inch maple in Springfield and just said 'Your notch is too shallow, you're gonna get a barber chair.' He was right, I was rushing. I started cutting them a full 80 degrees, like he showed me, and the difference in control is huge. Anyone else have a boss or coworker point out a bad habit that actually stuck?

Dredging the creek behind my neighborhood, but the mud is too thick.

We had heavy rains this spring, and now the creek is full of thick, sticky mud. I'm using a standard suction dredge, but it keeps getting clogged. I've tried adjusting the flow rate, but no luck. Maybe it's just me, but this stuff is like glue. Any tips for handling this kind of sediment?