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And even then it’s not guaranteed. These things have survived millennia. But it’s your best chance of not having to deal with them anymore. Good luck.

4-5 months? You need to deep clean that area when the current plants are done. Then you can resume perpetuity. If you keep putting new plants into the same environment, then the other perpetual thing you’ll have is mites.

It wouldn’t hurt. When growing in bag soil, no bottle nutes for 4 weeks. Then introduce slowly. If you’ve been adding bottled nutes from the get go there’s your problem. Personally I never use veg nutes with bag soil. By the time the charge is depleted, I’ve flipped and started bloom nutes at...

Rastal Teku. I made fun of em too but I’m a convert. They live up to the hype.

It’s a Two Pint Night (yeah I know … lightweight). I’ve had this before. It’s very good. Grapefruit without too much bitterness or pine.

Makes for good literature, but strictly fiction. Beer was tasty though, I’ll give them that. I do like this brewery.

Tony was a little bit dramatic.

Lol. I’ve never tried it. Carlo Rossi might make one too.

Yes on the cod and beer. Hell no on the mackerel. Smoked. Pickled. Sushi’d. Fried. Nah-uh. Sickest I ever been was on a mackerel boat out of Sheepshead Bay jigging for those motherfuckers in the middle of winter. I’d rather do that again than eat one of ‘em.

It’s hard to find a “bad” sauv Blanc. It’s such an expressive grape.

https://beermaverick.com/the-complete-guide-to-the-chico-strain-of-yeast/

https://sierranevada.com/blog/pale-ale-homebrew-recipe/

Blatz was another. There was a Schmidt too. I only know all this because as soon as I was old enough to cross the avenue my uncle would send me to the corner store to buy him beer and cigarettes. And they sold it to me.

I remember Schlitz. Rheingold. Schaefer. Budweiser was the fancy stuff lol

There was a place on 57th and 10th in Manhattan that it it on tap 30 years ago. Never saw it on tap anywhere else in NYC. Excellent beer.

SNPA was my go to also. For years. Maybe a decade. One hop (Cascade). Chico yeast. Doesn’t get much simpler.

Dinner. And for dessert, this lemon berry diesel bomb. I think it’s Candy Store. Or Candy Shop. Freebie I grew out. Very unique nose. Killer head.

Something about cold bacon that would make me think twice. Really … only once.

It’s something that every time I eat it I go “damn that’s good I should make it more”. Then I don’t. I have FADHD.

I’m experimenting with an 8x8 cast iron square … personal Sicilianos. Sliced mozzarella on the dough, then the red sauce, and finished with parmagiano reggiano.