Timmah!

Heynow!

Heynow!! Benvenuto, amico.

Heirloom Tomatoes are one of my long-time passions...they're fucking SPECTACULAR!

I log all variables when working a new system, to dial it in....will include pics. I've got 75 heirloom tomato seed varieties from as far back as 2010 that I need to propagate to get fresh seeds...so there will be plenty of pics over the coming months...

These guys make short work of spoiled produce...they're processing 5-8 ounces/day if I keep bedding in optimal temp & moisture levels. So Mr. tomato will become earthworm castings....& return in a couple months as...another tomato! =D.

Thing is, this is nothing new; faaar from it; Russia has been waging a campaign of aggression, oppression & ethnic cleansing against Ukraine for about 1,000 years. This includes Catherine The Great shipping Russians to Ukraine, ordering the Russian language taught, banning the Ukraine language in Ukraine... then Stalin relocating Tatars, replacing them with Russians & even going so far as to engineer a famine to kill Ukranians in the region to make room for the transplanted Russians. It's no wonder the vast majority of Ukranians see Russia for what it is & has been for centuries: a murderous state bent on eliminating & assimilating the Ukrainian People & their culture. Putin's like the fucking Borg from the Star Trek franchise.

That itty-bitty peppercorn looks like a GIANT

Baby carrots, fresh celery & snow peas will be featuring in my Chicken Pot Pies slated for creation today.

Proper equipment-especially thermometers-in-concert with Maillard & Umami food pairings makes for next-level gnoshing. Civilizations across time & history have discovered natural Umami pairings without knowing the principle. With that knowledge, one can purposely enhance a meal's flavor. Examples would be: Pork + cabbage, green tea & salmon (the flavor sources don't have to be food, they can include drink, etc. for completion of the pairing), Spaghetti sauce + Parmesan cheese... Here's one helpful site to explain Umami pairings & how easily you can incorporate the principle into your cooking. Could be as simple as sauteeing some garlic &/or onions with maybe a nice reduction with soy sauce for an Umami bomb. Many people use these pairings without knowing why they taste good & how to expand that principle to all their cooking, whenever they choose. It's more than worth the 15 minutes' reading to acquire this ability: https://www.foodpairing.com/umami-as-the-fifth-taste/

Simple is usually better in any context or endeavour. Ever since learning about the Maillard Process years ago, I apply it wherever possible -to include toast. That knowledge & a laser thermometer & probe thermometer has me zapping & probing everything, including toast. The sweet spot being ~350f; nothing much happening below 250F. This goes for steaks, coffee, whatever has some protein + a little sugar; you can baste proteinaceous-dominant foods with a modest sugar solution to facilitate/enhance the Maillard reaction. This was a toasted sammich with Black Forest Ham, freshly-cracked black pepper, Pepperjack Cheese, Kosher Salt & a shmear of Hellmann's. Always found cutting a sandwich into strips makes for easier face-stuffing. First few times, I zap the toast with the laser thermometer to get a visual & olfactive sense of what 350F looks/smells like on toast, in this toaster; then note the time & accordingly set toaster's doneness setting; then-on-out, just toss the bread in & let it do its job. This concludes my sammich TED Talk.

This Galaxy S10+ takes remarkably nice pics...& even nicer video when paired with my Osmo Mobile 3 gimbal:

https://youtu.be/LQUXuQ6Zd9w . https://youtu.be/LezoMi3yftM?t=139

One of my friends, who lives in Tx was in much the similar situation: Rural, shitty internet. He rented high capacity, then offset it by erecting a tower & transmitting to some nearby family members & friends to offset the cost. Don't know if that's doable in your area.

Shit, might as well drive to the nearest McDonald's & ride their wifi.

They returned into the bedding once the front passed & the barometric pressure rose; but immediately resurfaced with this next approaching front & attendant pressure drop. These dudes are surprisingly sensitive to the area weather systems! It had me initially worried that their bedding was too moist or the ph, temp was outside their comfort zone. Now I know better.

Thanks for sharing, br0ther. Mortality sucks.socks. ...& I agree with you, get everything square with the people for whom you care. Your parents' death really drives home how short our time is. Took care of my mom during her final years, & the main reason I took nursing years ago. My thoughts are with you, Storm & please feel free to holler if you wanna talk.

...the prodigal Luddite returns...

They're composting worms, they need the dark...and this is a stacking tray system, so you want to leave the lids intact...just some holes for ventilation & inter-tray transition.

Because being busy, or just zerstreut, sometimes produce goes to waste. Also wanting to use ingredients that are organic, cheap & fresh as possible in my cooking are the reasons I bought a pound of worms & read-up on how to start composting worm tower. The castings & tea can feed some nice basil & other greens & microgreens I'ma grow on a bench in my unused living room. Forgotten, spoiled head of lettuce>>>worm food>>>castings & tea for soil amendments & microbiome substrate conditioning for basil>>>tasty pizza topping, red sauce ingredient, etc. Nothing better for any plant than all-natural worm p00p! That shit's expensive!!!

I'm afraid to ask yhe $$$ it cost. Now, gotta see thi in action...

Heynow.

Huh?