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These days I just toss, dress and bake. I leave all the cutting to my prep crew.

For the $ can’t beat it. I should get a vig for all these plugs.

The Mercer serrated is a very good knife. I think I’ve sharpened it once in two years of home use.

I still use their bread knife. And I believe we have a chef knife. The Santokus and Nakiri are Tojiro and all I use anymore. Sweet Shuns. Nice!

A very good inexpensive Japanese line is Tojiro. The other line I use is Mercer. Also inexpensive. These were both recommended to me by my knife sharpener and he was spot on. https://www.cutleryandmore.com/tojiro You can also get them on Amazon, or if you have a local cutlery place they'll...

You’re better off LSTing a 3 foot plant horizontally if you don’t have the height. If you have the height, just grow 3 foot plants.

You’ll be getting rid of the scale soon enough once you get the feel. Plus a scale wouldn’t work with any type of scrog either. But you’re right, it takes a couple of grows to figure it out.

I’ve never used one to dry. Whether it’s chili peppers or herbs or cannabis. Some things you just can tell. Small scale of course.

Try without the hygrometer next time. Go by feel. Squeeze the Charmin. When YOU think it’s getting near ready, put em in jars. Keep them open quite a bit. The buds will continue to dry, but just slower. I have friends who grow but can’t grasp the drying aspect. Too much faith in numbers. Next...

Cut the stalks as short as possible, just enough to hang. Excess stalk seems to delay dry time. The closet is the best place to dry in my home. There’s no HVAC duct, it’s dark and cool. My bud is usually dry in 5 days, 7 max. After that I let it finish up in jars, open em up an hour a day until...

Been there many times. And the one further north too. From Wikipedia: It is no longer a Pea Soup Andersen's, but as of 2019 it is still open and confusing people with their version of split pea soup. Could explain the heartburn.

Yes, very unique. Never seen it done that way. Looks good.

Beautiful colors.

Oh baby, break out the Sauvignon Blanc.

Thank you. It’s nice to have a thread like this. I like helping people but after a while you need a respite from “you’re overwatering”, “flushing isn’t necessary “, “reduce your nutes”, “your A deficiency is really B toxicity” etc…

Gorgeous loaf.

This^

Just feed as you normally would.

That bark looks great. And the golden drippings.

BBQ chicken pizza, California style with hand made BBQ sauce, red onion, smoked Gouda, mozzarella and cilantro on a NY style crust. Plus an ode to Bridgeport Brewing, may they RIP. That Cafe Negro was a damn good beer. Happy New year again to all you foodies who frequent the thread.