You should expect to spend 10-20$/€ on a decent scale. Costlier scales often offer specific features, but in general use they’re comparable.

A scale accurate to a gram can be a bit loose for ingredients like agar, cream of tartar, gelatin, etc. That said, my nearly decade old home scale is only accurate to the gram and I don’t plan to replace it. Scales accurate to a tenth of a gram are pretty common at reasonable prices at this point.

I’ve worn glasses about sixteen hours a day my entire adult life. Got my first pair around 10. Acclimating took maybe four or five days of minor discomfort. The improved vision was incredible and as a child I had child durability, so I didn’t mind the discomfort. I vividly remember how strange it felt for air to hit my face with glasses on while walking or running.

Every time I get a major prescription update it takes two or three days to feel “right”. Until then I have some disorientation. I would expect an adult who hasn’t consistently worn glasses to feel that more keenly.

If I had continued eye strain after three days of constant and consistent wear, I would call the optometrist. If it lasted a week and the optometrist was blowing me off I’d consider my options. Some prescriptions are better than others. I could tell you exactly when I got my best prescription, it was life changing. I didn’t know people could see like that. I’ve never had a “bad” prescription to the best of my knowledge, every time I’ve updated it has been an improvement.

Every frozen and defrosted non-dairy milk I’ve had (mostly almond I think) did end up grainy, but still usable. Freezing it for baking is still reasonable. The time to defrost it would bother me.

If your household drinks a lot of sweet coffee drinks, yes, make a big batch of oat milk syrup to extend the shelf life.

I would personally make a huge batch of congee with a ton of ginger, garlic, shallots, and if you eat meat chicken (chicken arroz caldo). I use coconut milk for rice porridge, but oat milk would be good. I’d portion it into pint containers and freeze them. It’s cheap, freezes well, and could easily use up as much milk as you’d like. To my palate it’s a huge upgrade on chicken noodle soup when I’m sick, so it’s good to have frozen in advance.

If you have occasion in the next few weeks, it would be good for flan or blancmange as a dessert. I’ve never made blancmange with oat milk but it’s usually nut flavored, so I’d expect that to work really well, probably better than dairy milk. It’s a good time in the northern hemisphere for fruit sauces, too, so fresh compotes are on the table, and maybe toasted almonds.