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 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.
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.
howdy! Doin good over here bud. Nestled in for winter and got the indoor rocking. I’m growing out the f4 of 304 currently to see which of the three phenos I kept of the summer run are best to move forward. All three were nice but have hopes from one. They’ll be f5 by spring and available in fem. Biggest autos in the 75-80 day range yet to come out of the stables.
howdy! Doin good over here bud. Nestled in for winter and got the indoor rocking. I’m growing out the f4 of 304 currently to see which of the three phenos I kept of the summer run are best to move forward. All three were nice but have hopes from one. They’ll be f5 by spring and available in fem. Biggest autos in the 75-80 day range yet to come out of the stables.
@PinkyNotTheBrain someone came today to finally fix that outside faucet and turns out all he had to do was replace the gaskets not the entire faucet! If i knew that was an option i coulda did that myself a while ago!
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.