TopShelfs trees (Part 3)

Indoor Growing Growroom Diaries
2531

I just found out about white label seed companies. Mind blown to say the least but sadly expected in a capitalistic market.

2532

Yeah but I didn’t really mean it.

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2533

Hahahaha my wife and I both said the day we got our first dodge town and country van…. “Well looks like our cool days are behind us, we’re officially uncool minivan people now” :man_facepalming:t2:

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2534

F those town and country minivans! I replaced the damn plastic y junction 3 times to the coolant pipes before I got smart and just found an aftermarket metal one

2535

Yes, in the minus 20’s this morning.

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2536

Make sure it is made with homemade gravy and fresh cheese curds. Don’t try Mc’donalds.

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2537

My sentiments exactly, stupid heater core went, wanted a fortune to replace…. Absolutely no joke we drove that thing a whole other year! I would put a little ceramic heater in there at night in the winter to keep it warm/dry and the heat would last long enough to get to work, the way home always sucked balls! The day we got a new car was like the heavens opened up! I hated that thing!

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2538

:nauseated_face: definitely don’t try McD’s

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2539

I missed all the tent talk … what kind of light do you have for this bad boy?

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2540

I thought it said cheese turds and got confused. Don’t eat it.

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2541

Hey at least you didn’t find out the way I did. I found out from a friend trying to refer them to ILGM they did some researching before committing and found out they were a white label seed company and I spent big bucks there for almost 2 years. Probably over 1.5 k easy smh. Now I go thru North Atlantic Seed co. The big thing for me there is they have all the info about the strain for the most part right there and you can buy seeds in 1,3,5, or 10 packs on most strains which saves me big money seeing as I typically only want a 3pk max but other sites will only sell a 10pk. Sometimes I just buy 1 seed which is really convenient tbh. Then freebies with every purchase (mostly white label seeds but hey your not paying for them!)

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2542

Try making it. I put some together a couple weeks ago for the first time… ended up having it 3x that week :rofl:.

I need to find some cheese turds for next time….

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2543

Ill have to try whenever I visit up north. :vulcan_salute:

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2544

It’s a mish mash, 2 ts 1000’s (new version) and an old Phlizon 150 w q board as well, only thing I need to acquire is a new exhaust filter for an 8” so I can put my 8” in the 4x8 and move my 6” over here.

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2545

One of my favorite meats is Louisiana boudin. My aunt used to stop there on her way to IL every year to visit my gran and dad and she would bring rolls of that stuff. It was seriously the best! My fiance got to try it once and we’ve been searching for the stuff locally ever since with no luck on any substitutes

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2546

Never even heard of that…. I’m intrigued

2547

@TopShelfTrees1 @leetdood here is my buddy @LL342 I was telling you about. Can’t wait for yall to hit it off!

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2548

I had a Mercury Villager minivan for a while. It WAS cool! It had a very plush interior, with captains chairs in the back, a crankin’ stereo (with subwoofer), a huge sunroof, alloy wheels… Plus, it was a pretty cool shape – for a minivan. :+1: :grin:

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2549

What Is Boudin?

To say that boudin is a type of sausage is wrong, although when you first see it that’s exactly what it looks like. To really understand boudin, we have to go back to those Acadians who originally settled in Southwestern Louisiana. Who we now call Cajuns, these French-speaking settlers were forced out of Canada, but took with them their proud French culture and traditions, including boudin. Boudin in Louisiana is different though from versions you’ll find in other parts of the world. At its simplest, boudin is a combination of cooked rice, pork, onions, green peppers and seasonings. The mixture is pulverized in a meat grinder before being stuffed into sausage casings. It is then steamed for on-the-spot eating. But those are just the basics, boudin changes in taste and flavor from cook to cook, no two are exactly the same and are based on recipes that have been handed down through the generations. That’s why it’s so much fun to drive around Southwest Louisiana sampling different versions, to experience new tastes and flavors in what is this area’s go-to food

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2550

Good day my friend @LL342 and fellow Canuck!!welcome to the best forum out there! You will love it I’m sure, and it comes with benefits too :wink: you’ll see in due time! Hmu anytime ,I’m always around! Looking forward to interacting more and getting to know you better bro :facepunch:t2:

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