Tastes nice and makes you feel nice hehe.now you got me curious
Pork and fennel sausages and Swiss chard for greens.Looks like a hearty meal. Everything should be made into a pizza. Makes sure you get a well rounded meal. Don't forget the veggies! What are those, brautwurst sausages?
Sativa Candy Chunk -- a lot of them have laundry detergent type terpenes. Seems like it has high terpene content. Proper cure and Boveda bags are helping preserve the terpenes and potency.
swiss chard is king.Pork and fennel sausages and Swiss chard for greens.
Just planted up a few trays of collards/spring greens for late summer early autumn.
You could be onto a winner there with toad in the hole pizza haha.
3 - 4 days dark . it wont do anything for potency. it wont make it worse, it wont make it better. it will be 3 days older and out the way. i would prefer to just leave it pipe. but i need the space , and the way you view things is different to how i view things.Ripening in the dark for days, I don't know if that would optimize potency. Want the plant to be happy, she's going to be hungry, and also the cannabinoids are synthesized by uv light interacting with the resin glands. Can you give them a little bit of light to eat?
Sativa Candy Chunk 2023-- buds don't look as nice as yours. I break off what I need as I pack the pipe. I don't mind smoking good bract leaves. Spongy and high moisture
seal your meat first in a pan [hot pan and just seal every side of your meat without cooking it , to colour and hold the moisture inside the meat as you cook . if using chicken seal extremely rapid , seconds at most as it will be getting cooked in a curry and cooks quickly ]with quality oil or animal fat , and then remove the sealed meat and put to the sid e for a moment , and use the same pan to make your curry .you start a curry sauce by slowly and gently cooking sliced or diced onions , until they are translucent . then you add the ginger and garlic , and dry spices , then re-add the meat, plus the stock liquid and tomato [if using tomato]Finally remembered to pick up some fresh garlic and ginger and onion for the currey. Do I have to cut up the raw meat and cook it with the onion/garlic/ginger/spice mix to do it right?