So I’ve got this weird crossover in my hobbies making cheese and running. Both involve lactic acid, but in very different ways. Anyone else juggle something like this? How do you handle the recovery side of things without sabotaging your cheese batches?
Lactic acid builds toughness push harder in both. Cheese fails? Eat it anyway and run off the regret. Weakness ruins batches and splits.
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Weakness ain’t got no place here. Push through the burn or get left behind regret tastes worse than spoiled cheese. Toughen up or stay broke.