The only time we ever talk about it is when one actually happens, haha.
Yeah, that’s pretty noticeable, haha.
That’s funny!
I think you are probably right about that, we were at our old house and it was likely between 2018-2020 I think? I don’t even remember where that earthquake actually originated either?
Someplace up north. Or further north than here, anyway. I remember hearing the name of the city and asking my girl,”Where’s that?” I feel like it mighta been up near your way, actually, like Central Coast, but way east of the actual coast haha.
Haha, for sure. It always blows my mind when my friends in Florida are like,”I could never live in California, with those earthquakes and all…” I’m always like,”What the fuck are you talking about?!? I don’t ever even think about them! Plus, y’all get run over by four hurricanes a year! Every year!”
Dumbasses… haha.
A hurricane gives you a week of time to get ready and go somewhere else. Also, grew up right on the beach in Florida and never had a single thing happen to the house or stuff from a storm or anything. It’s all just natural disasters though. I doubt anyone is actually picking CA or FL because of the differences in them. I’m sure it’s other reasons. The warning is nice though. People talking about how “the big one” is due always pissed me off. Haha Just like talking about sharks while you’re out in the water.
Yeah, I’m good on hurricanes and tornadoes, wildfires worry me more than earthquakes these days.
Yeah, I grew up in Florida. Regardless, that shit happens three or four times a year there, whether or not you have a decent heads-up. Friends of mine who live there asking me,”How do you deal with the earthquakes???” when Florida gets hit with multiple “natural” disasters a year is amusing to me.
Right?
So I’m (barely) looking for a job now and I decided to check my emails tonight and read a response from Hotel Figueroa, which is a place I actually really like. They included their sorta “press release” thing (as if I didn’t know where it was I was applying) and here’s a few snippets:
“Our chefs use the best locally sourced ingredients to create uniquely flavorful, ingredient-forward menus making Hotel Figueroa a sought-after destination for serious foodies.”
First of all, I can’t fucking stand the word “foodies.” I wanna slap anybody who describes themselves as such. We all like good food.
Also, every restaurant in LA (and probably every other city, too) says they use locally-sourced ingredients. Fun fact: they don’t. They get shit from wherever they can get it when they need it. If it’s local, sure; if it’s not, they’ll buy that, too. I’ve worked at enough places who claim that they get everything locally but don’t to know that that’s true.
And what the fuck does “ingredient-forward” mean? Back when I used to work at a super-expensive steak house (coincidentally just a couple blocks from Hotel Figueroa), my friend and co-worker Ulf (Swedish dude) and I had a running joke where we would be like,”Just tell these assholes that the $1000 bottle of wine they’re asking about is ‘fruit-forward’ hahahahahah!!! They’ll buy it!” And they always did. Ulf and I were both sober at the the time, had never tasted any of the wine we were selling, obviously had no frame of reference to describe any wine at all (not to mention, no restaurant is going to open a bottle of wine that costs a thousand dollars just so their staff can taste it and accurately describe it) and it didn’t matter. All you had to say was,”Fruit-forward,” or any number of other “wine terms” and these dipshits would buy the bottle, regardless of whether or not the wine we were selling actually had “notes of stone fruit and ash” or whatever else it was we told them.
Never mind the wine; it’s literally impossible for any meal to NOT be “ingredient-forward,” since “ingredients” are what your dinner is made out of. I mean, for real, who the fuck thought up the phrase “ingredient-forward” to describe their food? And who’s reading that and going,”OMG! Hotel Figueroa has ‘ingredient-forward’ food! We should make a reservation!”? Who is this press release supposed to appeal to?
Moving on… “Our farm-to-glass cocktails enhance the dining experience and are conversation-starters themselves.”
Farm-to-glass cocktails? Conversation-starters? What the fuck is a “farm-to-glass cocktail”? Did they just truck the juniper berries over from the farm and immediately muddle them for your gin and tonic or something? Did they just scrape the quinine off the tree? There is no alcoholic component of any cocktail that doesn’t have to be fermented/distilled, so the term “farm-to-glass” is pretty meaningless, unless they’re talking about the lime they put on the rim or the basil they muddle for, uh, whatever bullshit drink everybody’s ordering right now…
Anyway… Yeah. I’m just ranting. Sorry. When I read shit like that, I kinda laugh, but at the same time I’m thinking,”Fuck… I have to get a job and the people responsible for hiring me are the same people who think ‘farm-to-table cocktails’ and ‘ingredient-driven food’ are phrases that actually mean something. I’m screwed…” haha.
all excellent points and a properly formatted rant.
I love it when you have an “old man yells at cloud” moment.
It’s kinda hard to NOT like that 
Haha, is that what I did? I mean, I don’t think I’m yelling at clouds, pretty sure I had some legitimate gripes. I just feel like I’m being constantly bombarded by these meaningless catch-phrases, words that don’t really signify anything at all; they just sound “good.” And it builds up and builds up until I have to vent about it somewhere haha. I sit there and wonder,”Do these people even know what they’re saying?” I know they don’t, because if they did they wouldn’t write that shit.
Then I wonder,”Are there really people out there who read that garbage and respond to it in a positive manner?” And of course, sadly, there are. This world is filled with people who think phrases like “farm-to-table cocktails” are actually a thing. And a thing worth buying, too. Like, what? Some asshole is gonna say,”Is this drink farm-to-table? Because you KNOW, I WON’T drink anything that isn’t!”? They’re out there, man… And they’re posting all about it on social media. “Sitting poolside drinking my farm-to-table mojito at Hotel Figueroa! #farmtotabledrinks” haha.
Fuck. You.
Anyway, glad you don’t mind it when I do that. Sometimes I’ll write shit like that, re-read it and go,”Dude, don’t post that. This is a weed-growing website, you don’t need to post that,” and delete it. Other times, though… I HAVE to do it haha.
I can’t go through the self check out at stores, which I never really do, without thinking about your automation observations. You’re manifesto is being read, just an fyi.
“Manifesto”? Jesus Christ, dude, I’m not the fucking Unabomber haha! Things just bother me sometimes, so I talk about it. If that’s how it’s coming off, though, that I’m writing a “manifesto,” maybe I’ll stop writing about it haha.
Just so we’re all clear, I do not want to kill anybody haha! I am not like Ted Kaczynski. At all. Haha.
Yeah, I like “Saluting the sun” more than “old man yells at clouds.”
“Clouds? What clouds? I’m just saluting the sun…” haha.
You just summed up marketing: Meaningless catch phrases.
And click bait…. 
sad but true
I know. And it’s one thing if I’m watching tv, a baseball game or a football game or whatever; I know that I’m gonna have to sit through a bunch of fucking commercials in between innings. I signed up for that as soon as I started watching the game. That’s my choice.
However, when it starts seeping into every aspect of our lives, that really bothers me. When people who are just posting on social media or wherever (like right here on OG) either wittingly or unwittingly become “advertisers” (more and more, it seems like the former), I have a problem with that.
It’s like that thing I was saying about my response from Hotel Figueroa, where they included their press release or whatever it’s called. Why did they include that? I know where the fuck I’m sending my resume. Same thing when I go out on actual interviews and the people interviewing me always say,”So lemme tell you a little bit about what we do here,” and I always cut them off and go,”I know what you do here. I read every single thing I could find out about your restaurant, every review, every yelp post, I’ve already committed your entire menu and wine list to memory, everything, before I sent you my resume. I’m not just sending resumes out willy-nilly. I applied here because I wanna work here. And I wanna work here because I know what it is you do.”
It just feels like I’m constantly being sold to, no matter where I go, no matter who I talk to, no matter anything. And more than that, it feels like a lot of people can’t converse in any way other than sort of “social media influencer speak.” It’s why I don’t watch those grow videos on YouTube and shit, because every single one starts off with,”Hey, guys! Be sure to like this post and share it and follow us on this site and that other site and be sure to check out our podcast and… and… and…” before they even get into the topic of their post. No! Fuck you! I don’t exist to contribute to your success. I’m not here to help you make money. And if your post is that good, you don’t need to remind us to share it; we’ll share it because it actually contains good information worth sharing.
All of these people don’t even realize what it is they’re doing anymore. It’s just an ingrained thing now: provide us with free advertising.
Anyway… Big Man Saluting Sun out… haha.
Whoaaaa…
I wasn’t planning on taking pics today, but after the above outbursts haha, I figured I probably ought to and post some of them, just to get this thread (and myself) back on track. I’m also kinda curious what y’all think of these plants, just because besides the Hashplant D, they really do look like they’re finished, even though it’s only day 61. And even the Hashplant D looks pretty close to being done, except for the very, very tops of her.
Chocolate Blitz #2:
The only reason I haven’t chopped her yet is because I wanna see if she swells a little bit more and those sugar leaves kind of “recede” into the flowers some. And also, day 61 seems super-early haha, that’s another reason. But I do think I’m gonna chop her pretty soon.
Yesca x Jaro #3:
Doesn’t she look pretty dang done to y’all? She does to me. I’m gonna wait a little bit longer, I think, but not too much longer. The only reason I’m even gonna wait at all is because she’s starting to get very stinky, smells EXACTLY like when you’d be walking up to a dispensary in 2010 or so. Very tasty.
I’ve also been noticing that she’s gonna be a super-easy trim, which is pretty awesome haha.
Yesca x Jaro #5:
Looks done to me. Right?
Grapefruit f3 #2:
I dunno what’s going on with her haha. She’s got a lot of orange and withered pistils already, but she also has a lot of white ones that you can’t see in those two pics. She also started leaning hard at the base, had to stake and tie her a couple days ago, so the flowers are obviously still swelling. I’m gonna let her go a little while longer I think.
Grapefruit f3 #3:
The leaves on like the top half of her are looking really strange, still doing the “taco-ing” thing but they’re also a weird shade of pale green/yellow, even thought the bottom half of her looks fine and healthy. I’m sure it’s some sort of deficiency or maybe she just doesn’t like how hot and dry it’s been in the room lately. Either way, though, she looks done. I’m not sure when I’m gonna chop her, but it could be tomorrow or the next day.
Hashplant D:
Like everything else, she looks dang close to being done. I kind of like to chop when there’s still some white pistils here and there and not everything has withered, so that Hashplant D is probably coming down pretty soon, too.
Anyway, yeah, I dunno. Kinda weird, though. I thought it’d be like the first week of September at the earliest before I started chopping stuff, but, uh… Now I don’t think that haha. I’ve been decreasing lights-on by five minutes a week for a while, we’re down to 10:50/13:10 now. Maybe that has something to do with it.
Also, I watered with three tablespoons of fulvic in like 4.5 gallons of water today, just wanted to make a note of that. There was no reason for that, really, I just figured I hadn’t watered with any fulvic this whole grow, might as well… All of the plants are coming down pretty soon anyway, so if that fulvic fries shit up, it won’t matter too too much haha.
They look done to me… plants don’t care about numbers. How are they lookin’ trichwise? Hashplant D is a looker… but it’s so hard to tell without a tent shot, lol!
I’d probably try and go to 70 on them but you can’t go wrong at any time now. They’re looking great! Especially that hashplant D !
Lowering the timing is most likely causing the earlier finish ^^
