Cell phones from your chest pocket make a small and even more expensive “splish”.
A D&D cell mate said when he was on the navy he was boarding ship with a case containing about twenty pounds of lovingly painted characters, had a misstep on the gang plank, and lost the case into the harbor. “It made a very loud ploosh sound.”
When you’re adding a powdered or dry ingredient to a dish straight from the can/container, don’t.
Shake it onto a plate or into your hand first, lest an avalanche inside the can quadruple the amount you intended to add. (I’m lookin’ at you, cayenne.) If you do use a measuring spoon, don’t shake or pour the ingredient from the can/jar into the measuring spoon while holding BOTH over the open pot of <whatever>.
People looking for further life lessons may be interested in a thread called Lessons learned the hard way, from 2017.
(One may also observe that we tend to repeat ourselves. 
)
A lesson learned the hard way…
Never add an egg directly to the other ingredients. If the egg is bad, you have to throw out all of the ingredients. If you get a piece of shell in the mixture, you’ll have to work harder to find it.
Crack the egg into a cup. Use a fork to scramble it a bit. Then you won’t overmix everything else trying to mix the egg. Then add the egg to the other ingredients.
Use a trivet or something under the stockpot if you want to sous vide things on your artificial stone countertop.
I did steak sous vide (126F for an hour) first.
Then I did egg bites (167F for an hour) in mason jars.
I heard a CRACK, thought a mason jar had failed. I should be so lucky. The crack goes all the way through the half inch thick top and it’s about 4 inches long.
Our research tells us that the artificial stuff we got is made of compressed powder, so it can’t be repaired like real stone. It looks like we’ll be replacing a slab maybe 3 feet x 4 feet is in our future.
Wow, I’m surprised. It doesn’t seem like 167 is that hot. I sous vide pork loin at 165 and remove the bag barehanded.
I know, right? I used stainless steel, which I guess would conduct heat to the countertop more than the plastic setups some people use. That pot is probably 9 inch diameter wth 4 inches of water in it.
And I did have it at 126 for an hour first—if anything I would think that would help avoid the “sharp change in temperature can be bad” thing, but maybe it’s a cumulative thing. Also, where it cracked is just above our dishwasher. I wonder if the countertop is getting heat (routinely) from below and it’s a cumulative thing.
Really get to know her (or him) for a really long time before tying the knot. Like a long time. No need to rush things.
Do not vigorously shake a bottle of carbonated beverage and then immediately open it.
I was going to say the opposite. If you aren’t ready to get married after, say, 12-18 months, end it.
This comes from personal experience. My wife and I dated for a really really long time before we got married. Let me just put it this way. Dating is not marriage is not marriage with children.
Do not add cold milk directly to the glass bowl of melted butter hot out of the microwave.
Likewise, don’t fill a mason jar with hot [whatever] and put it directly into the freezer.
I did not learn the hard way, but this is a good one. And wait before you have kids, too. But not as long as we did (18 years.)
Happens with shotguns and rifles too. Not loaded, but makes a nice curved scratch in the paint as it falls over.
Bowls of sugar and bowls of salt look pretty damn similar
Always close upper cabinets after you get what you want out of them because you will hit your head when you turn back around. It’s just a small knot. 
The freezer door, too. 
The microwave door, too (for over-the-counter microwave ovens)
And the hatchback trunk.