โWe have tools for thatโ https://video.nostr.build/5f45fcc55211a4087db75a916d0223e0b768f6d0800b3ff3d65cc9f050edacf2.mp4
RUDY!
Seems uncomfortable. I hate how a suit limits comfortable movement already. Increase the stiffness with leather and make it hot as death valley in mid-July. Miss me with that. Looks pretty cool on an ai model tho.
#gm happy Monday. I was holding out for the sun to underlight these clouds and missed out on the nice golden open sky between the cloud banks. Have a great week frens 
But I repeat myself
Broilers are meat chickens. My in-laws raise them in mobile shelters in a field. The grass and insects provide up to 30% of the diet and the chickens get fresh air and sunshine
We could use some of your rain if you have excess you could send
A late #gm picture from my in-laws' broiler field. I hope your Sunday has been great. This is the day the Lord has made. 
#grownostr
Congratulations on your find! Do you think it was stump regrowth or a seedling? If a seedling, I wonder if there was a surviving mother tree nearby?
https://video.nostr.build/a1e93f5f5420250b0d06e9be2d2ea1acfde563d2f62d1d2374dcdd6a81608fe1.mp4 sound on fren. #grownostr #mead #fermentation
We typically add a little kefir and a little salt to the soak water
I prefer the taste, it gets a tangy, sourdough-like flavor.
We generally soak around 3 cups of oats at least overnight and up to 3 days (I'm sure you could go longer) with a 1/2 tsp(ish) of salt, 1 Tbsp(ish) of kefir, and enough water to cover.
Soaking starts fermentation that neutralizes phytates that prevent digestion and bind to the calcium in oats so you can't assimilate it. The phytates are what give lots of people gas after they eat oats. Soaking also reduces cooking time somewhat for plain rolled oats, presumably for groats as well.