Oh man, the bottle cap shields are a great touch. If you really want it, fold the whole thing flat and strap it to your roof with some twine and bungee cords, just wrap it in a trash bag first if it's wet out. I've had to do that with a kid's giant pirate ship I found at a garage sale. Also, for your question about donating, I usually break them down and put the pieces in a big cardboard box, tape it shut, and label it "castle parts" so the workers know it's not just trash. That way someone else gets to enjoy the paint job and hot glue details.

Yep sawdust is a good one. Ive also used plain cornmeal on some lighter soot stains, just sprinkle it on and rub it in with a soft rag. The grit helps lift the grime without scratching the brick. For really stubborn spots Ive mixed a little bit of drywall mud powder (the plain stuff) into the sawdust. It makes a kind of paste that dries and pulls out the soot when you brush it off. Works great on old fireplaces where you cant get water near the mortar.

Bro you're acting like the needle died in battle, just grab another one lol.

Oh man, that ranger was totally right (even if it stung to hear it). I got the same treatment from a ranger in the Winds last year after I stupidly left my bear can like 20 feet from my tent because I was exhausted. He basically gave me the full lecture about how bears will just drag it closer if they smell anything, so now I always go for the full 100 feet downwind too. It's way more peace of mind honestly, and I've started sleeping way better knowing my food isn't practically under my pillow. Plus I learned the hard way that "close enough" is never close enough with bears, you know?

Not to be the one who goes against the grain, but I really dont get why people freak out so much over oven temps. If the dial was off by like 50 degrees, sure, but Ive had ovens run 20-30 degrees off and my bakes still came out fine. @grace419 I think you were putting too much pressure on yourself with that first bake. I've been baking for years and I only check my oven temp maybe twice a year. The baker at the market has probably been using that oven for ages and knows the quirks. People treat baking like it's rocket science now, but most recipes have enough wiggle room. Unless you're making croissants or angel food cake, a little temp variance really isn't going to ruin your day.