u/Ok_Conversation_2930

I just moved into a home from 2016 in Florida and it has a loud wall creak about every 15 minutes in my bedroom corner. The creaking really only occurs when I pump the AC at night, so assuming it's from thermal contraction and I know the specific area it's coming from. I'm a very light sleeper and it often jolts me awake while trying to fall asleep.

I just wasn't sure if this would be considered something that is solvable, preferably without tearing down the walls, or if it's something that isn't really considered fixable and I just needs to get used to it. I submitted a request to one local contractor but didn't hear anything back. Thanks for any help.

Just moved from Charlotte to Jacksonville and my walls have pretty loud creaking especially at night, I'm sure it's due to thermal contraction, but also happens during the day. I know all homes have it to some extent but I've never had as loud or frequent as here. Unfortunately, it jolts me awake while trying to fall asleep. Curious if others have had this experience as well or not. My home was built in 2016.

This is my first time selling a home. The home is expected to sell for about $525k. From my research these fees are definitely on the high end. Really like the agent and said home would be "showcased" on Zillow, but just wondering what rates/fees others have been going with. Gemini says the average listing agent fee in my area is 2.8% so I guess 3% isn't that bad?

I recently changed my recipe from 2% fair life to whole because, as you can see, my recipe objectively does not have enough fats/solids. The 2% actually worked pretty well but I was just making the adjustment for a 'creamier' texture. However, it has actually made the texture worse and is basically soft serve. Has anyone else had this experience? I just cannot understand why that adjustment alone would be making it worse instead of better.

400g fair life whole

50g allulose/monk fruit

1/4 tsp xantham gum

6g vanilla bean paste

Pinch of salt

Edit: I also switched from Erythritol to Allulose at the same time which apparently has a lower freezing point. Maybe I should switch back.