Timmah!

Twenty or so minutes of my incessant blathering. You can always mute it & play your Yani or whatever. Or just not watch it at all. =D

Heynow!

I also dry rub with Chicago Steak Seasoning & mix-in h0ney to the sauce, among other proprietary steps. ?

@blackcat

Second day is better.

@FUNky https://youtu.be/gXQkGSO9kH0?t=1

That's what she said? I know, I know. Will show myself out.

The bitch of it is: I removed the battery, yet it's still 'tweeting' as it's apparently hard-wired; which begs the question(s): Why does it then need a battery, & why is it fucking tweeting. And believe me, it goes off when I open the oven and any smoke rolls out.

Here's the fulfillment of your drink request, although sans the grub. Thx for the suggestion. Too lazy to edit. Fiddling with the tracking feature, btw.

That's just me, dude. If you ask anyone that's known me since we were kids, they'll say something to the effect that I'm silly, crazy, unpredictable, funny, obnoxious, whatever. Just do whatever strikes me as interesting; as long as it hurts nobody. May have to age chronologically; doesn't mean I have to adhere to the popular aesthetic of discreet banality. LIfe's short, those minutes are finite; don't waste 'em worrying about what anyone else thinks. Oh yea, got your drink request knocked out.

Or, Why my neighbors leave me alone:

@blackcat Why boil them? Slow cooking gets 'er done, no?

Put 'er in @ ~16:00; update at 00:00.

Ok. But where's the funny part of the joke?

Butter?! The savory is already there with the beef grease. Then there's the 'mater, onion, pepperjack cheese, Chicago Steak Seasoning, hot sauce, pepper. Why would I need to add butter to all that flavor? Oh! ...and the mayo adds a tang and fat anyway. Speaking of that; you ever fry a grilled-cheese sammich with mayo instead of butter? Gives it a nice flavor. Bet you could serve one to someone & they could detect a different, appealing extra flavor, but they couldn't tell you it was mayo. Now I do like copious butter if I'm frying a nice steak: It's a restaurant secret - one of them, anyways - on how to make a steak taste really, really great.

Lol, I'm not paying extra for a bun, it's just bread, anyway.

Because I start my day @ 8 in the a.m. with a modest workout routine for the first half an hour, then I proceed to deliver everyone else their food for the next 12 - 15 hours... until I hit my $300 daily target. During that time, I only stay hydrated with Body Armors, a Gatorade here & there & water. Maybe a snack for lunch like a Bolthouse Farm Green or Blue Goodness. Even though I eat a sizeable meal at the end of the day, I'm up in 6-7 hours to do it all again.

If you're old enough to remember taking Kodak pictures, you appreciate how fun it is to take as many pics as you wish for free in the digital age. ?

P365

That - although a nice plant - is not an Indica. A Sativa/Indica hybrid, possibly. (Indicas don't grow much over 6 ft.)

Do you not use vermiculite or perlite in your substrate? Do you test for ph levels from the beginning to the end? Do you adjust for stage accordingly? Have you ever tried an ebb & flow, or flood, aquaponics, aeroponics? Have you supplemented with CO2. Even as simple as a 5-gallon bucket of sugar water innoclulated with brewer's yeast as it tolerates a higher level of alcohol before the yeast dies. Plants have been around for millions of years & can benefit from much higher CO2 levels than currently available. It dramatically increases rate of growth & yield. It also reduces the water loss through transpiration & enables them to better withstand heat & light stress. Although obvious to many, I've seen setups where air circulation was neglected, which forms a vapor barrier on the leaves, interfering with CO2 absorption. Fulvic & Humic acids are a good addition also. Innoculating a soil growing medium with mycorrhizal fungi is also great for many reasons. So many things to do to increase plant health, rate of growth & yield. Cheers.

Heynow!