Timmah!
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Everything posted by Timmah!
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Here's some pics with better focus: One is of a flower that's been broken open for edification.
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Yes, fu for not even posting in your own gottdamn cooking thread.
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Welcome, buddy!
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... ok; who apologized 1st?
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I'ma go out on a limb & say you weren't in contention for 1st place in any local spelling bees, back in the day. Welcome Kenmen!
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The glands which contain the resin are called trichomes; a properly-focused macro would reveal little mushroom-shaped glands called capitate stalked trichomes. These would range from clear to amber colored. A 50/50 mix of clear & amber is a good rule of thumb for most any harvest.
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Don't know. It's a mostly-Sativa hybrid. It's really clean, with a little body settling in after about an hour. Wonderful rich, sweet flavor, with mild end notes of what I call cologne.
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Awesome; congrats!..... Jerry! Jerry!... Jerry!
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I don't know about you, but this life is a limited-time offer, & I'm not wasting one minute of it concerned in any way about what someone said to me the other day... or the other year.
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This means: You will have time to perfect your moniker's technique. Do share with us what retirement's like & any reasonably cool stuff you now have time to do.
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be well, man
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Saying 'Computer' when switching from cable tv to the computer is giving me Star Trek: TNG moments. Also: The cat's trippin' watching me play games on this screen.
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It's a matter of patience; you lose it, you lose your $ real-quick, too.
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I've played hundreds of hours blackjack online; This strategy becomes second nature if you keep it by your side as you play: https://wizardofodds.com/games/blackjack/strategy/4-decks/
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House only supposed to have ~0.5% edge, 2% if one's stoopid.
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That's for @babyback. He OWES ME SOME RIB PICS!.
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Usually have a leftover pizza once a week... with the dough I pull out when refreshing the culture in the fridge. That or yeast rolls, or ciabatta, or a nice loaf with some sweet butter & perhaps some cheddar.. maybe even stuffed with ham... now I'm hungry again.
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Nice; Now cook some ribs & take some fucking pictures!
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Always. Have 3 different cultures in my refrigerator. One of them is ~5 years old. Get your own here: https://sourdo.com/product/italian-cultures-includes-2/ Every week or so, pull out 3/4 or so of dough & feed remaining 1/4 some flour & water to maintain it indefinitely.
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Always like a nice slice. So I made one for breakfast.
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About a foot - 2 ft. for every 10 inches is a happy medium. So, 7 feet or so.
