Mucus is one of the bodies innate methods of protection, same with vomiting, same with crying same with sweating. The body knows something is wrong so it kicks the production of those into overdrive to hopefully force whatever was in it out. Its why we start sweating, salivating and sometimes vomit when we eat super spicy peppers despite the fruit being room temp amd full of water

I never said that ring was for your finger

Fuck, is that why?

Why does a larger loop mean better results?

They at least tried to patent the Tears of the Kingdom Zonai manipulation mechanic if I remember right

Since when could centipedes eat through steel?

More folks that make the switch the better it gets here so welcome friend!

Just to signal boost the other guy that sounds a lot like a food allergy friend

So what I’m hearing is Mars is made of cookie

Well the leather is from the color swatch thing furniture stores use for showing color options so it’s probably like a chrome tan something or other with some extra finishing. As for how long, I’m a real frenetic craftsman as my post history might suggest so I’ve got like a half dozen things all being done at once. Total time something like 2-4 hours across a week or two?

Hammers, a vice and a MAP gas torch for when the copper becomes work hardened. As for what I do I’m a shoe repairman for a living but I just make stuff in my spare time.

+1 on dexterity checks because I suck at fitting jewelry lol

It’s a fairly hard dense wood, bit tougher to carve out than something like poplar or pine

They are metal most likely a brass alloy

Indeed it is!

I mean sure but the moon occupies less than 1% of the celestial hemisphere and its moving

Oooh and rolled cakes are tough, good job!

Something something psuedopod lash something something what that tongue do tho

It does take longer yeah but no its actually cleaner than at least the way I was doing it which was just to plunge it down real slow right after the brew. I’m not a coffee expert myself but I think the extra bitter compounds find their way to the bottom along with that coffee ground sludge leaving the coffee nice and clean as long as you dont pour out that last little but of liquid at the end. It’s also a lot closer to comfortable drinking temperature after that second phase so you can start drinking it pretty much right away

With Hoffmans French press technique I barely get any grounds in the final pour. Basically you break that little puck of grounds on top after brewing and let it sink down for like 5 minutes before you put the plunger in