Question about using cold butter for pie crust

I tried making a pie crust with frozen butter cubes instead of my usual chilled sticks. The dough came out super flaky, way better than before. My friend in Chicago said it's because the butter melts slower in the oven. I learned that smaller, colder bits make more steam pockets. Anyone else have a trick for keeping butter cold while you work?

Biking to the shop made me realize why my crew chats more now

I started cycling instead of driving to avoid gridlock on the main road. Ngl, that quiet time on the bike path lets me think, and I actually listen better to my guys during morning huddles. Honestly, do you find your travel method changes how you show up at work?

I wore a shirt I dyed myself to a picnic and it turned my skin blue for days. What's the best way to test colors before wearing them out?