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I am planning to over throw the free world , So no getting in my way. SO where is this free world anyway?

 

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5 hours ago, Automan said:

I am planning to over throw the free world , So no getting in my way. SO where is this free world anyway?

 

Freedom is another word

For nothing left to loose.

It begins In Your Mind

One must cherish it So much

One would rather die for it

Than live in Chains

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Hey gardenartus,  the cherries, will be made into jelly/jam, some for pies, cherry bead pudding, grandkids fav. Some for sauces, I blended up a cherry teriyaki sauce a few years ago, that was very nice, on meat and fish dishes. We just pit them and freeze them in 8 cups per container. Today should be the last time, I got to get up into top branches, they are so juicy this year, big, plump. Most is given away to family, or taken to get togethers, and it's good bribes at times.

The Summery Savory herb, is astounding to our taste palette. My wife wanted me to add it to the pan of bergers, onions I was cooking last evening. Wow the taste profile exploded and was fantastic!! I do not know how I ever did not know of this herb before now!!  It went into a 10 g  pot yesterday, and will be over wintered indoors. A must have for us now.

The asparagus bed is giving us a steady, but a small amount of stalk, this second year of the bed. Many stalks get cut and consumed at the bed, as I had no idea how tender the stalks are and really no need to cook it.

Cabbage heads are rounding up real nice also, maybe a week or so and they will be done. Carrots/spring onions, get the yank this weekend, and maybe the potato plants too.

Gardenartus, your edible work you posted is stunning kid!! I'm such a klutz when baking anything, I do keep trying, but it is nothing compared to your talents!! Big props to ya!

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5 hours ago, webeblzr said:

Hey gardenartus,  the cherries, will be made into jelly/jam, some for pies, cherry bead pudding, grandkids fav. Some for sauces, I blended up a cherry teriyaki sauce a few years ago, that was very nice, on meat and fish dishes. We just pit them and freeze them in 8 cups per container. Today should be the last time, I got to get up into top branches, they are so juicy this year, big, plump. Most is given away to family, or taken to get togethers, and it's good bribes at times.

The Summery Savory herb, is astounding to our taste palette. My wife wanted me to add it to the pan of bergers, onions I was cooking last evening. Wow the taste profile exploded and was fantastic!! I do not know how I ever did not know of this herb before now!!  It went into a 10 g  pot yesterday, and will be over wintered indoors. A must have for us now.

The asparagus bed is giving us a steady, but a small amount of stalk, this second year of the bed. Many stalks get cut and consumed at the bed, as I had no idea how tender the stalks are and really no need to cook it.

Cabbage heads are rounding up real nice also, maybe a week or so and they will be done. Carrots/spring onions, get the yank this weekend, and maybe the potato plants too.

Gardenartus, your edible work you posted is stunning kid!! I'm such a klutz when baking anything, I do keep trying, but it is nothing compared to your talents!! Big props to ya!

All sounds nummy, Cherry Teriyaki! You need to bottle that up and sell it lol. That meat rub I made is pretty good, used it even on a hamburger. :)

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I just dont get the masses fetish with the standard "loud" they sell.

Sure its tasty but theres so many different

Flavors but if it aint lemony pine

That reeks from a mile a way

Its not the "good shit"

I digress

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Apparently most of the world has known of it and using it for a 1000 years or more. One recipe I'm starting today, SS leaf/vinegar in a jar. Lasts a long time, on the shelf,  the strong leaf scents fuses to the vinegar, so lots of sauces/dressings can be made with it. Also found a stuffing recipe to try out.

Looking now for winter savory seeds also. Life is full of simple small pleasures, if we choose to open ourselves to it.  A few years ago, I'd have tossed those seeds to the curb, since I did not know of it.

 

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I put the other plants out a week earlier than this one, decided I had two would go ahead and stick another Do Si Dos Zkittlez outdoors. This thing has grown two-foot and has caught up to the other plants in height in a couple of weeks.  If you see white specs, it is leftover DE.

dosidoes 2 6 20 21.jpg

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I Soooo wish I could place a lady or 2 outside, before I get composted back into the Earth. Being less than 2 miles from the local cop shop, I'm blessed to not have have them take any notice of me in my 20+ years of keeping meds for my wife, and head stash for me going on.

We got another 48 cups of Mortties, picked/pitted/bagged and in the freezer yesterday. 8 cups is @ 3.25 lbs. to 3.50 lbs. had 40 cups frozen before hand.

Later on, got to have a nice dinner at my daughters house, got to see some of  the grand kids, and was hoping to see my great grand son also, however his parents are still in the covid hysteria mode. To each, their own.

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We are very lucky here since rec went through, all who are 21 and older can grow. When only medical-legal, they were still busting people left and right, I never felt safe to put any outdoors. Now everyone is growing outdoors. Exciting to do this outdoors, my first time. :) I should have plenty of material and not run out of oil now.

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Here we are in June, and we are gonna have a 45-degree night, crazy weather. Cali with 130, and getting a cold spell here.

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8 hours ago, gardenartus said:

Here we are in June, and we are gonna have a 45-degree night, crazy weather. Cali with 130, and getting a cold spell here.

It's definitely odd.

Michigan may become a popular place, as expected climate change will be a bit less obnoxious here as it will be in other parts of the country.

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On 6/22/2021 at 5:27 PM, gardenartus said:

Yea hopefully we have moderate temps and not that extreme heat.

We'll likely have more extreme than today, but less extreme than other parts of the country, I'm afraid. The main thing we'll likely have is a more stable water supply, which is a big plus.

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Yeah, we are having a couple of stunning days here also, perfect temps, perfect humidity, and that tree finally is finished being picked and pitted! Due to over filling our measuring cups, going as full as possible and calling it 4 cups, by her calculations, ( I cipher Bodean style, as in Jethrow myself)  175 cups that came to 60 pounds of tart cherries this year. And I'm glad it's OVER!

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We got a couple of pounds worth of petite potatoes, from a few that grew eyes, when they fell out of the bag and out of site. I did not expect anything from planting them, just *to see* if you will. Planted 4 10 g pots, last evening,  with some that sprouted, petite potatoes , that her mom did not use before they eyed (sprouted) up. These may not make the hot months, so they are under the Rose Of Sharon bush/tree what ever it is.

First head of cabbage was cut last evening. I'm dog sitting this week, and it sort of freaked the dog for bit, was funny as hell. The dog just got into his WTF is that, as crouched down low, and stalked his way up the cabbage,  very slowly poked his nose at it, like it was going to attack him. And the look he gave me, once he realized it was not a threat, like he was embarrassed!! I was laughing so hard! I wish I was a person that carried my phone around as that few minutes of would have been a golden capture. What a delicious giggle it was.

Still getting a few asparagus spears, it will be hard to buy them again, once you get them garden fresh, you do not want to go back store bought, that may have been cut way early to get to the stores, before the wilt starts. I really had no idea myself.

I wrote the Death plant off for the year, as it did pop back after coming up out of the basement over winter. A few days ago, I started to see the wee pornographic shoots start emerging, and where it was once one stalk, now it's 3!! It's an orgy of death plants!

Plumeria is rocking on again after a very hard cut back last fall, as I decided, for it, you grow or go, and hacked it harsh like. I think 5-6 chunks rooted, and were given away.

Down to 2 set's of fig's left. A week or 2 ago, I was dog sitting another pair, and one of them chewed up a fig seedling, so off the fig heaven for that one.

My big fail, is my tomato patch this year. It's just overgrowing itself! Now I got make some sort of dammed tomato corral or something. What a jerk, I've been with them.

We still did not break ground yet as more bribes got to be doled out to scrutinize the builders plans to apply for more permits. 

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On 6/14/2021 at 9:44 PM, gardenartus said:

A few things I made over the past few months.

choc chips medicated.jpg

Infused chocolate chips

butter tarts.jpg

Butter Tarts 100mg each

cinnamon & sugar.jpg

chocolate milk mix.jpg

fudgesicles.jpg

First time I made this, too strong 350mg each lol

medicated salt and pepper.jpg

medicated meat rub.jpg

cannabis oil lotion.jpg

Cannabis lotion instead of balm

cbd ocean soap.jpg

Dulce de Leche chocolates.jpg

Dulce de Leche chocolates

soap in pot leaf mold.jpg

cbd soap samples pot leaf.jpg

800mg chocolate bar.jpg

800 mg

Damn sistah, you been up to the medical goodness frfr. Congrats on those wonderful edibles etc . Wow 

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@webeblzr cherry juice is said  to have an important medical benefit but can’t recall what it is smdh 

I didn’t known you could eat the top greens of beets but now I do, thx ! 
I feel you on the pita wall situation ur when I think of it. I rather have the pita just knowing I have space to make shit happen  frrr ! 
 

so, back to the beets. How do you propagate them. And can they be grown out n totes well enough. My outside garden ideas/plans are not that close to happening yet. I just know I need 2 yards for. 10’ x 10’ raised bed.
 

I have plenty more space but I’m only 1 person to eat the food and I don’t want to take up too much yard space away from the dog/dogs that can enjoy it. 

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