Live Stoner Chat Live Stoner Chat - Jul-Sep '25

[420Forever]

@Frankthetank Gracie sez ppp

 

[420Forever]

@Mossy Gracie sez ppp

 

[420Forever]

@Buzzard Gracie sez ppp

 

[Heart of flowers]

So, how is the weather?

 

[Azton]

 

[Cobstopper]

What the hell is Pearl Light?

 

[Fermented_Fruitz]

You know its a quality product when AI cheech and chong are repping it!

 

[Fermented_Fruitz]

Holy fuck these are the best i have ever had!

My mom went to a diner with a friend earlier and brought me home a steak finger basket! Can definitely tell these are breaded and done fresh in house and they use a sourdough batter on them! Muy delicioso!

 

[Fermented_Fruitz]

Me after my steak fingers….

 

[Mañ'O'Green]

Good morfnoevight all you happy stoners!

Excuse me
How long can you store white sage?

I don't know. I always buy mine dried at a boutique and use it right away. I think it should last indefinitely if kept dry and out of direct light.

Excuse me
How many grows can you use coco like that before you discard it? Chems or organics?

As long as there is no pathogens in the past grow and you recondition it after each grow, I don't think there is a limit. Remove trunk roots, wash thoroughly add some new Coco to make up for what has been used or spilled. Precharge it as if it was new.

Why are women trying to make us fat? I mean from the first time you meet them its all about us eating. Then they do the cooking maybe if you older right classic, and bake you cookies and shit. Do women sit and brag about how their spouse will have a stroke before Xmas or what is up with that? Do they feel failed if they have a skinny man?



Yes. I do do this in real life. Just jump in like this.

The way to a man's heart is through his stomach

You can keep reusing it but it's a pain in the ass to get the roots sifted out

You really only need to remove the main taproot the rest will break down and provide nutrients to the next grow.

Spoiler: On the menu:

The sous vide ribs cooked 36 hours at 145°F are absolutely delicious, but they are too tender for me. Next time I will try 12 hours at 165°F

Later for dessert a slice of Frog Skin Melon with dairy free topping. This is the first Frog Skin Melon I have ever eaten. I really like it. The flesh is firm almost crisp, mildly sweet with a flavor a bit like watermelon but different. Originally from Spain so @Mossy may know them already?

Muy Bueno!

Protein stack for breakfast. Sliced turkey, chicken sausage, Praeger's Mushroom risotto patty, Million Dollar Velveeta, and a fried egg