Over here in Mobile we had the same headache until we dialed in our tension just right. Took about three months of tweaking but once it clicked those chains started lasting a good 14 months easy.

I mean maybe it's just me but that .005 pass is way too light for aluminum, it'll always want to rub like that.

Wait what did you just say? You never pre-filled butt joints before? That blows my mind. That's like basic drywall 101 around here. Everybody in Chicago does it that way. Ray's right though. Hot mud in the gap first. Let it set up hard then tape over it. Gives you a way flatter seam no question. I remember my grandpa taught me that trick back in the 80s.

Last week I bought a head of romaine on Monday and by Wednesday it was already slimy inside. Maybe it's just the store I go to but I feel like greens these days don't last as long as they used to. Not sure swapping them out sooner really fixes the bigger issue of them going bad way too fast in the first place.

Air fryer chocolate chip cookies turned into hockey pucks" pretty much sums it up perfectly. That temperature and time combo is way too aggressive for something like cookies, you basically flash-fried them into charcoal discs. Next time tell her to try 300 for about 8 minutes, that's what works for my wife's air fryer cookies (you know, if she's brave enough to try again).