purpnugz

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Apr 26, 2017

#41

Twisted sister. Pruned not yet topped.

 

Evergreenz

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Apr 26, 2017

#42

Wow lookin good, how often and early do you prune?

I only touch crisp or really ugly leaves, basically don't prune only top a few times, and let em do their thing.

 

Evergreenz

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Apr 26, 2017

#43

purpnugz said:

I use the all purpose personally but the rose spike looks promising.

Click to expand...

Yeah I was looking into the Rose spikes, love the idea I'm definitely going to have to try those out this year!

 

purpnugz

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Apr 26, 2017

#44

This ones a 12/12 seed so I pruned after couple of weeks outside.

 

purpnugz

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Apr 26, 2017

#45

I put 2 in a 10 gallon adjacent from eachother about a couple inches down.:mushtache:

 

McGoogler

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Apr 27, 2017

#46

What week are you in?

 

purpnugz

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Apr 27, 2017

#47

McGoogler said:

What week are you in?

Click to expand...

To be honest I have no idea smh. If I had to guess I would say 4weeks from seed. How do you tell if for in veg or flower ? Sorry rookie here.

 

purpnugz

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Apr 28, 2017

#48

:drunk:

 

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McGoogler

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Apr 28, 2017

#49

purpnugz said:

:drunk:View attachment 695837

Click to expand...

I've come to the conclusion jiffy pots kill seedlings. Lol. Transplanted all remaining love ones into the 3 gallon smart pots. A bit overkill but at least they'll have a chance.

 

McGoogler

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Apr 28, 2017

#50

 

McGoogler

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Apr 28, 2017

#51

*live ones. Lol

 

purpnugz

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Apr 28, 2017

#52

Yea I like to pot up every 2weeks to build better rootballs. :D

 

purpnugz

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Apr 29, 2017

#53

Twisted sister
Beans popping

Dug out the bed and amended as well.

 

purpnugz

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May 1, 2017

#54

Discada. Its a mixed meat dish originated from Mexico. Great for Tex-mex style tacos. :smoking:

 

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McGoogler

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May 1, 2017

#55

Pm me the recipe. Lol

 

purpnugz

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May 1, 2017

#56

McGoogler said:

Pm me the recipe. Lol

Click to expand...

If I new how to message people. Rofl

 

purpnugz

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May 1, 2017

#57

purpnugz said:

Discada. Its a mixed meat dish originated from Mexico. Great for Tex-mex style tacos. :smoking:

Click to expand...

The recipe that I am about to show you was to feed 30 adults 5 tacos each, accompanied by Frijoles Rancheros and guacamole, Chiles toreados and roasted salsa.
- Beef
- Vienna sausages or any kind of hot dog you like (you can use turkey, pork, chicken or beef franks) I like bratwurst.
- Ham, simple cooked ham.
- Bacon
- CHORIZO (if you can't get it, forget about doing this recipe!!!)
- Onions
- Tomatoes
- Jalapenos
- Salt
- Pepper
- Paprika
The quantities I used for the discada were:
- 5 pounds of lean round beef
- couple Potatoes optional
- 2.5 pounds of baked ham or whichever meat your preference
- 2.5 pounds of Vienna or reg sausage
- 1.5 pounds of smoked bacon
- 5 balls of chorizo (a little less than one pound)
- 5 medium sized tomatoes
- 1.5 medium sized onions
- 5 jalapenos
In wok or large frying pan, cook bacon.
Remove from pan and cook chorizo.
Remove chorizo and add potatoes, adding more oil if sticking occurs.
Cook until almost tender and remove from pan.Remove from pan. Add beef and cook.Remove from pan and cook onions, jalapeños, garlic, and peppers until softened. Add tomatoes and cured sausage and cook until tomatoes break down and start to make a sauce. Add back into the pan and mix well.
Let mixture simmer until most of liquid is evaporated. Taste and adjust seasonings and serve warm with tortillas. :love2:

 

Last edited: May 1, 2017

McGoogler

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May 1, 2017

#58

Well if I don't harvest a healthy amount of that bomb ass dank ass from up north at least I got a sweet new recipe out of this. Lol

 

purpnugz

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May 2, 2017

#59

McGoogler said:

Well if I don't harvest a healthy amount of that bomb ass dank ass from up north at least I got a sweet new recipe out of this. Lol

Click to expand...

All I haves a couple zips of twisted sister to last til harvest. :speechless:

 

purpnugz

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May 5, 2017

#60

TS
Pruned
Sprouts