Question about frozen chicken wings in the air fryer

I was making some frozen wings for the game last night and they came out kind of soggy, so I looked it up and realized I was supposed to spray them with a little oil first. I'd been just putting them straight from the bag for months. Do you guys always add oil to frozen stuff, or just certain things?

I finally had to pick between a recipe's exact oven temp and what my gut said

The recipe for my lemon bars said to bake at 350F for 45 minutes. My oven runs hot, so my gut said to drop it to 325F and check early. I went with my gut and pulled them at 35 minutes. They came out perfectly set with no burnt edges, just a slight golden crust. Has anyone else had to ignore a recipe's instructions because you know your own oven better?

Just got back from a week in Lisbon and only spent $450 total, flights included lol

I finally tried a password manager after my old system failed me

For years, I kept all my passwords in a notebook on my desk, thinking it was safe because it wasn't online. Then my apartment got broken into last month, and the notebook was gone. I had to spend a whole weekend trying to reset everything, and I lost access to an old email account for good. I got so fed up I decided to try a password manager, Bitwarden. It felt weird at first, but having it create and remember a different, long password for every site is a game changer. Now I only need to remember one strong master password. I can't believe I waited for a real scare to make the switch. Has anyone else moved from a physical notebook to a manager and found it less hassle than they thought?

My wife made me try a book club and I was sure it would be boring.

We read a mystery set in a small Montana town, and I ended up staying up past midnight to finish it. The group chat about the ending was actually fun, with everyone guessing the killer. Has a book ever totally changed your mind about something you thought you'd hate?

My sourdough starter turned pink during a heatwave and I had to decide: toss it or try to save it?

It was 95 degrees in my kitchen here in Austin for three days straight. I came back from a weekend trip to find my starter, which I've had for over two years, had a bright pink film on top. I knew that could mean bad bacteria. I had to choose between throwing the whole thing out or trying to scrape off the top layer and feed it with a higher ratio of flour to water. I went with the second option, feeding it twice a day for a week until it smelled right again. Has anyone else brought a starter back from something like that, or is it always a lost cause?

Tried a new rasp on a tough quarter crack versus my old one

I was working on a draft horse with a deep quarter crack, and my usual rasp just wasn't cutting it fast enough. Switched to a new one with a different tooth pattern, and it took down the high spot in half the time without grabbing. Anyone else have a go-to tool for bad cracks?