Gil
This isn’t about blame. It’s about the salt. You know how it is. One grain gets into the flour, then the dough, then the loaf, and suddenly everyone’s complaining about the taste. Nobody wants to admit they were the one holding the shaker, so we just stare at the crust.
I saw that memo again. The formatting was off, sure, but the real issue was the silence after. Like when you leave the stove on and pretend you didn’t hear the click. It’s just... it’s always something small that corrodes the whole thing. The process holding. The details slipping. We’re all just trying to spread the butter evenly while the bread burns, and we’re too polite to say it’s too late.