Your oven was running 50 degrees hotter" is a pretty big miss, but honestly I think most people overreact to this stuff. A Thermapen is nice but a cheap oven thermometer from the grocery store works just fine for checking, no need for the fancy gear. If you're baking all the time you should really just know your oven's quirks after the first few times, not wait until a big order to figure it out.

Yeah but have you checked to see if the frame is rusted out yet? I learned that one the hard way with a $500 MR2 that looked perfect until I saw the floor pans were basically gone.

Free walking tours don't save you money, they're just free.

That "seasonal breathing" thing is real, I watched a butcher block countertop I made split right down the middle last August.

You ever find yourself missing the click sometimes with older worn out sockets?