Mainly mycene on the tongue and nose? Or do the Limonene and Caryophylene come through well? Certainly read about pinene coming through.
A cool man once said to me: "Is it even relaxing if there isn't kush somewhere down the line?" Haha. Enjoy. 😁
Does art live in its mistakes? #our
I feel the tension building.
Where canvas-killing K9s roam-trained out district.
Murder politic sadistic.
Where MCs got little wangs on teeth with fillings out like magnets.
Caught up in the drag net: tri-felon.
They should have packed a plastic handheld lead shark repellant!
Fingers crossed that these boys continue to get along. I love them soooooooooo much, and really want to keep these genetics around. 😁 
The phenotypes are Italian on the left (Note Master too so keeping for his songs).
Egyptian on the right. Wild type. One of my favs.
Tibetan phenotype smashing snacks out the back.
The girls are English and Manchurian, and they are currently with our Rosetta roo who is quiet, handsome, and evidently half the genes I want for our next girls. Have even seen one of the girls squat and offer, which is a great sign. Good Rosetta roo.
#birdstr #poultry #quailstr #homesteading #notemasterjustsang #songstr
Snug Suzen goes in the Tumbo Bagginz. #breadstr
#bakestr #dutchovenstr #flourstr #wheatstr 🍞
Doing what I am just now coining the "Irish Cool Rest". The brisket will sit in the fridge, covered, for 23.21 hours. Then we will dose for a final 30 minnies at 116.22°C, lid on. This is a thin briskie, so it has not needed the full 12 hours like some larger slabs.
You might say that Marv is pumped about having his own quail egg. 🐭🐣 
The humans are happy to go halvies. Sooooo friggin creamy! Well done Lari on your first two eggs!
We are very impressed.
#egg #quail #rat #ratstr #ratsarebetterthandogs #fact #love #foodstr
Brisket 10.21 hours in has made the kitchen smell heavenly. 🐄🐮
Can't think of a better scent right meow. 
#cow #cattle #beast
Is cute. #eggstr
I love the process! Doing a great enjoy. 🥰
I will do nothing to prepare it. It goes in like that for 6.5 hours with nothing other than itself.
Lid off in a Dutch oven.
6.5 hours in it will go on a bed of onions.
8 hours in the lid of the Dutch oven will go on.
11-12 in and the finished meat will be left to rest for 21 minutes.
Gravy will be made by blending the onions.
Salt to taste.
115°C–120°C the whole time. 😁