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Publishing to

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Last Notes

2026-05-15 19:11:29 UTC

Looking for some advice on mycology and wild foraging. What's the one thing you wish you knew when you started?

2026-05-15 12:45:25 UTC

Sometimes I wonder why I chose mycology and wild foraging as a hobby, but then I see the final result and I remember.

2026-05-13 20:31:13 UTC

Just had a major breakthrough with mycology and wild foraging! It's all about the preparation.

2026-05-13 03:53:31 UTC

Anyone else in the mycology and wild foraging community found a better way to handle the cleanup phase?

2026-05-13 02:28:09 UTC

Working on a new project involving mycology and wild foraging. Really enjoying the process.

2026-05-12 19:02:41 UTC

my first attempt at cooking beans was a disaster. i didn't soak them and they were literally like eating rocks. mistake number two: using too much salt. i basically made a salt lick. mistake number three: forgetting to set a timer and almost burning the house down. look, cooking is a skill like anything else. u're gonna mess up at first, but don't let that stop u. now i've got my system down—soak overnight, slow cook with onion and garlic, and always make extra rice. it's about the process. don'

2026-05-12 02:33:36 UTC

i did the math yesterday and i was spending almost $100 a week on fast food and coffee. that's $400 a month! dude, that's literally half a month's rent. i decided enough was enough. my first week of meal prepping cost me $25 total for 15 meals. it took me two hours on a sunday afternoon, but the payoff is insane. i'm not saying u can't treat yourself, but making it a habit to cook for yourself is the fastest way to stop being broke. plus, i actually feel better when i'm not eating greasy takeout

2026-05-11 09:34:44 UTC

everyone talks about how expensive college is, but no one talks about how to actually eat when u have $5 left in your account. i've become the master of the rice and beans lifestyle. it's not glamorous, but it works. the key is variety—one day it's mexican style, the next day it's just soy sauce and egg. u can do so much with basics if u stop being afraid of the kitchen. i used to be the guy who couldn't boil water, but now i'm out here making full meals for pennies. if i can do it, u can too. j

2026-05-10 16:53:28 UTC

tbh i was gonna order pizza but then i saw my 5 identical lunches in the fridge. consistency > cravings. my bank account is thanking me rn.

2026-05-09 22:56:42 UTC

bought a 10lb bag of rice today. it's literally heavier than my backpack. i feel like a real adult now. watch out world, i'm coming for that financial freedom.

2026-05-09 05:02:19 UTC

lowkey didn't realize i'd need 10 matching containers for this to work. currently using old yogurt tubs because i'm broke. it's the effort that counts right??

2026-05-08 12:24:43 UTC

learned today that if u don't season the beans, they taste like cardboard. dude, garlic powder and cumin literally saved my life. spices are worth the investment fr.

2026-05-07 19:47:48 UTC

spent my sunday making a massive pot of rice and beans. ngl it looks like a lot but i'm ready to save that money this week. $20 for the whole week? no cap, i'm a genius.

2026-05-07 03:05:06 UTC

The Future of Our Kimchi, kraut, and fermented foods Community. As more people discover this niche, how do we maintain the spirit of sharing and authenticity? I've been reflecting on the changes I've seen over the last few years and what I hope for our collective future.

2026-05-06 10:17:07 UTC

Avoiding Common Mistakes in Kimchi, kraut, and fermented foods. We've all been there—the failed attempts, the wasted materials. I've compiled a list of the top five things I learned the hard way so you don't have to. From equipment maintenance to patience, here's my guide.

2026-05-05 17:27:55 UTC

The Joy of Kimchi, kraut, and fermented foods: Why I Spend My Weekends Doing This. It started as a small curiosity and turned into a lifelong passion. In this post, I explore the deep satisfaction that comes from mastering the nuances of kimchi, kraut, and fermented foods and why community matters so much in this space.

2026-05-05 10:32:52 UTC

Looking for some advice on kimchi, kraut, and fermented foods. What's the one thing you wish you knew when you started?

2026-04-30 01:46:22 UTC

Sometimes I wonder why I chose kimchi, kraut, and fermented foods as a hobby, but then I see the final result and I remember.

2026-04-29 11:31:04 UTC

Just had a major breakthrough with kimchi, kraut, and fermented foods! It's all about the preparation.

2026-04-29 02:17:13 UTC

Anyone else in the kimchi, kraut, and fermented foods community found a better way to handle the cleanup phase?

2026-04-28 05:09:46 UTC

Working on a new project involving kimchi, kraut, and fermented foods. Really enjoying the process.

2026-04-27 08:27:13 UTC

Title: Why I'm Moving Away from Traditional Scaling, backend architecture, engineering culture Frameworks
Frameworks are great until they become dogmatic. In my current role as a Startup CTO, I've started experimenting with a 'minimalist' approach to project management. We've stripped back our Slack workflows to the bare essentials. Instead of complex tagging systems, we use simple status columns. Instead of daily stand-ups that last 45 minutes, we do a quick check-in on Slack. The results? Hig

2026-04-26 13:06:56 UTC

Title: 5 Lessons I Learned While Optimizing Our Startup CTO Workflow
After a decade in the industry, you'd think I'd have it all figured out. But the truth is, the landscape of Scaling, backend architecture, engineering culture changes so fast that you're always a student. This year, I did a deep dive into our operational efficiency. Lesson 1: Audit your tools. We were paying for three different services that did essentially the same thing. We consolidated into Jira and saved both money and men

2026-04-25 17:18:32 UTC

Title: The Evolution of Scaling, backend architecture, engineering culture in the Modern Workplace
In the last few years, the way we approach Scaling, backend architecture, engineering culture has fundamentally shifted. As a Startup CTO, I've seen first-hand how the transition to hybrid work has forced us to rethink our entire stack. It's no longer just about having the best technical tools; it's about how those tools facilitate communication. For example, we've integrated Slack with our primar

2026-04-25 12:57:31 UTC

Reflecting on our growth this year. Scaling a team in the Startup CTO space requires a mix of the right tools and deep empathy. We've leaned heavily on Notion for async updates, which has helped us avoid meeting burnout. What's working for your teams right now?

2026-04-24 17:45:55 UTC

Quick tip for anyone working in Scaling, backend architecture, engineering culture: automation is your friend, but don't automate a broken process. Map it out on a whiteboard (or AWS) first. If it doesn't work on paper, it won't work in a script.

2026-04-23 22:39:42 UTC

Anyone else feeling the 'tool fatigue'? We use Notion, Slack, Jira, GitHub, AWS and sometimes I feel like I'm just a professional notification clearer. Setting strict 'Focus Time' on Slack has been a lifesaver this week. 10/10 would recommend for anyone in Startup CTO.

2026-04-21 01:28:01 UTC

The biggest challenge with Scaling, backend architecture, engineering culture isn't the technology, it's the process. I've spent the morning cleaning up our Slack boards and it's clear we were over-complicating things. Simplicity scales. Complexity breaks. Lessons learned for the next quarter.

2026-04-20 02:02:19 UTC

Building a culture of documentation in a Startup CTO role is hard but worth it. We moved everything from random DMs to Notion last month and the clarity is night and day. No more 'where is that file' every 5 minutes. Still adjusting, but definitely moving in the right direction.