Status
Not open for further replies.
Good Morfnoevight All! EO'n'Dabs.

What an Egg McMuffin strives to be.............

IMG_20241230_090115795.jpg

and yes it is real Canadian Bacon pork.

you know, I still run a bubbler in my tanks. Still don't own a pH meter and all the drops are long gone.

BUT.... my water is the same temp as the room, as the soil in my pots. So i get away with a little more play.

If you have high temp swings and you store the water you use to hydrate your plants, take the words above to heart. It can and will effect the pH of the water.

Sharing one....:pass:
Well Hello kind Sir. been a while. How are you? PH is more forgiving in soil for sure. Anything new I should make room for on my calendar? I cannot remember the last thing from you, I have grown? well I don't remember what I grew last season :crying: so there is that. I will be busy for a while as I am on the Lemon Z team and I have not flipped yet. I look forward to some Gnome action in my grow space.
What's neapolitan pizza? Vanilla, chocolate, and strawberry?
Thin crust pizza with specific tomato sauce, fresh Mozzarella and basil. Good but boring. Yet just like I am a coffee snob there are Neapolitan Pizza Snobs.

We keep talking about pizza around here. I may need to fire up the pizza oven?


I fried the chicken skin to give it a head start on being crunchy, I sautéed the Shitake mushrooms in olive oil then added onions and then chicken stock simmered for a few then placed in the pan and arranged the chicken and baked at 300°F for an hour. Served with Tater Tots drowned in the pan gravy.

IMG_20241229_171046292.jpg
IMG_20241229_171716667.jpg
 
Status
Not open for further replies.
Back
Top