Club 600

Sounds like a fine end to a long day, bassman

Going to smoke a few bowls and make some dough for the bubble ring.


*Remembered that my angel food cake pan is two-piece, and will probably leak molten sugar & butter as it bakes, so will have to use a pair of bread pans instead.
So it's bubble loaf, instead of ring.

Goedenmorgen allemaal, well Duchie, it is good to have you back, and I see you where the only one who done a 300 word report, lol!!! I have got to say, Portugal already sounds like a great place to be, what with it's lax MJ laws, and for some reason that's the second time in a few days that someone has brought up those Portuguese custard tarts, I love love love - LIKE custard, and in a tart it's just something else!! My wife works next to a Portuguese women who is really cool, also a little bit scrumptious as well, and I even got this Portuguese girl a job a while back, who was also a hotty, and worked in IT (the combination boggles the mind!!!) So there is deffo a trend going on here.

I just finished my cereal, mixed with muesli, with chopped banana and strawberries and yogurt. Off to bak the brain now and take a few DOG snaps, BRB.....

Peace,

DST

Going to roll a spliff instead.
Smoke it down.
Then make some do-re-mi.

Cool thread! Here is a couple of pics from one of my better grows with a 600hps . This is afgoo at 64 days.
A couple more pics of current grow in new setup (got 2 600's in 8' air cooled hoods) Lsd at 36 days.

A pile of Romulan (dry, but "gooey" like brown sugar):




And the result:

tahoe trimmed



critical kali mist taking FOREVER... but looking to be a heavy yielder


pineapple express chop day


purple haze trimmed


firestarter dried pics next week, week after that hopefully that critical kali mist

Reloader said:

Cool thread! Here is a couple of pics from one of my better grows with a 600hps . This is afgoo at 64 days.
A couple more pics of current grow in new setup (got 2 600's in 8' air cooled hoods) Lsd at 36 days.

Click to expand...

nice cola's reloader. Smokin Afgoo myself.

Nice stuff Reloader. I have always loved the name, Afgoo, it just sounds sticky like the cake posted earlier, which also reminds me of something frmo Zeeland in Holland, can't remember the name at the moment.

I am just in the middle of a fatty at the minute lad......Chillberry Kush with a morgen koffie!

DoobieBrother said:

A pile of Romulan (dry, but "gooey" like brown sugar):

And the result:

Click to expand...

pics being done as I type.....

The sun is rising in the Cab......the DOG's are restless.





And brother Doob, I repotted this DOG up from a 3.5litre square pot, into this 11litre (I think it's about 11 litre), I had just pulled the top root ball out from the old plant, made some space, and popped the DOG in. It's been in there for coming up 10 days and the roots are already insane. Providing you don't leave the old medium sitting to long with just a stump in it, the microlife will still be good to go, and it will latch onto the new living roots, and then bingo, mycorrhizae bukkake action starts! This one is on the first shelf, it's like a hanging plant, I am expecting big tings from her.


And the long legged bitch from below


And that's the DOG's this fine morgen.

Peace,

DST

these are the Dutch things that remind me of the cake posted earlier, Zeeuwse Bollusen

look like cinnamon rolls to me?

Here are the basic ingredients:
*I took the pic before I brought out the two eggs and the milk



liquids are heating.
Bowl is smoking.
Bong is ripping.
Back in a bit!

DST said:

these are the Dutch things that remind me of the cake posted earlier, Zeeuwse Bollusen

Click to expand...

My DOGs are totally different from yours. Ill get some pics

hmmm them dog shots defo waters the mouth
how many plants can u fit in that vertical grow set up? ent seen many set ups like that

I have the last few minutes of me kneading the dough on video, but I'll spare you the excitement and cut to the end of Act 1...

Thought I'd put the extra space on the heating mat to good use and do my proofing here:




All covered up and incubating new gas farting Yeastie Boyz




"You got to fight!
For your right!
To p-a-a-a-a-stry!"



*60 to 75 minutes should see it double in size, if all goes well.
Fingers crossed!

yup pretty much the same thing Worm, by like all good things in this world that have survived the ravages of time, food generally being one of them, it probably originates in Europe, and with the Dutch from the Zeeland region being heavily Spanish influenced, it may go back to Spanish or Portuguese origins at a guess. Whatever, dam tasty!!!!

wormdrive66 said:

look like cinnamon rolls to me?

View attachment 2084696

Click to expand...

It's all in the leaf shape, and length. Your's look a bit more like DOn's pheno from the pic I can remember (bearing in mind it was a litte pup).

My DOG's are also crazy clones that have been trains and lst'd to fit into a vertical grow. When growen traditional they look more like the Momma....and they are from a strains that's got a couple of years in it.

supersillybilly said:

My DOGs are totally different from yours. Ill get some pics

Click to expand...

Okay, dough has risen:




And all rolled into little balls, dipped in melted butter, and rolled in sugar-cinnamon, and layered in the pan with raisins & walnut chunks:





Just waiting for the last rise, and then in the oven it goes.

more soon...