Home of the Old Fart's Club part 2

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Since we are flashing gang colors today...here is a few more...first 2 pics are PK...second 2 are Blue Steel and then Granny Skunk in back under the 150watt Osram leds

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Happy birthday B1, good afternoon. Cold day, but the snow is going. I need to mow soon. I 'm waiting for a warm day for mowing and an outside haircut. Its overdue now, but not getting hair all over, just brushing it off will be possible in a couple days.

I checked the plants and they were too dry. I spent a few hours trimming the buds off. I have less than a grocery bag full of bud. A bud is a few stones each, so i am even more stocked for Monday. I starved the plants before chopping. Another strain was ready first so i cut off the feed early for that strain. The common reservoir meant all the blooms were put on a diet. The strain i trimmed today has had a few weeks of being on a diet. It tasted ok this morning. It tares out at 7 oz/200 gms of crumbly dry for 1/2 m^2 tote. I will jar them up tonight and move them to storage/cure.

Thats the news from the land of geodes. Its been too long, we are headed out to nature, cold weather or not.

Stay safe and well. TTYL
 
Took the dogs out and heard a group of voices out front working on a truck and having a good time !-- Bullet proof kids - nothing phases them -- Florida open the beaches ?-
That's gonna cost more than a few lives!- Texas gonna open up some but this virus ain't done -- keep your distance !--
I'm holed up in my trailer mostly -- Gonna venture out Monday get some supplies -- Not looking forward to it -
Touch base with the realtor if I can move better !- Told her dog kicked myass and I'm be down a few days !-- Starting to move a little better but my face be "F" ed up !-- No end in sight to the mudhole !
 
My mother used to make something like grits in a tube like a can, after it congealed she would slice it and fry it and under eggs and syrup...tastey but I don’t remember what it was called...I think it had some cornmeal in it as well...
But I don’t eat “Scrapple”!!!
 
Do U brine it 1st Umbra ?-- It'll keep that pork real moist and delicious!-- I put a pork roast in a sugar salt solution for 24 hours before the cook if I plan right - I also inject it with the brine solution !-- Love a good smoked pork roast done right !
 
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