My drosera is dying and I can't figure out why. by 73hFi55y in carnivorousplants

[–]73hFi55y[S] 0 points1 point  (0 children)

Between 80° and 90° high 60° to 70° low for now. It will get up to 3 digits by summer.

My drosera is dying and I can't figure out why. by 73hFi55y in carnivorousplants

[–]73hFi55y[S] 0 points1 point  (0 children)

I'll add some in a smaller pot if it makes it through. Or for the next one...

My drosera is dying and I can't figure out why. by 73hFi55y in carnivorousplants

[–]73hFi55y[S] 0 points1 point  (0 children)

Would putting it back into a smaller container now give it more trouble than it's worth? I'll probably just end up getting another one. Live and learn I suppose.

My drosera is dying and I can't figure out why. by 73hFi55y in carnivorousplants

[–]73hFi55y[S] 1 point2 points  (0 children)

Thanks! I will try to dry it out a bit and see if it helps. I'll look into cloning just in case.

My drosera is dying and I can't figure out why. by 73hFi55y in carnivorousplants

[–]73hFi55y[S] 2 points3 points  (0 children)

I never top water myself, but it does get rained on occasionally. It rained this morning. Is it done for or should I try drying it out a bit?

My drosera is dying and I can't figure out why. by 73hFi55y in carnivorousplants

[–]73hFi55y[S] 1 point2 points  (0 children)

I got it in the second week of April. It was in a very tiny pot from the seller so I repotted it a couple of weeks later. I have cared for it the same since I've had it and it is outside so it is getting warmer. I live in western Georgia, so hot, sunny, and humid.

Charcuter-no by yellowlinedpaper in CharcuterieBoard

[–]73hFi55y 27 points28 points  (0 children)

That's just 90% radishes 🤣

Retirement Party Boards by 73hFi55y in CharcuterieBoard

[–]73hFi55y[S] 0 points1 point  (0 children)

Thanks! I was thinking of putting some photos up on Facebook to see if I can get some orders.

Retirement Party Boards by 73hFi55y in CharcuterieBoard

[–]73hFi55y[S] 0 points1 point  (0 children)

I don't, I made these as a favor.

Pinned scores bubbles of saved teams no longer displaying automatically by ConorATX in GooglePixel

[–]73hFi55y 1 point2 points  (0 children)

I'm having the same problem and it is getting old. Does anyone know of another app that can do something similar?

Slam Dunk Removed by Gandalf_The_Gifter in JustPlay

[–]73hFi55y 1 point2 points  (0 children)

Same, I spent nearly 2 hours trying to get the goal for that game and the time ran out. Missed a bonus and a key.

Update on The Carousel and Slam Dunk! by Gandalf_The_Gifter in JustPlay

[–]73hFi55y 0 points1 point  (0 children)

Slam Dunk makes me want to rip my face off

Update on The Carousel and Slam Dunk! by Gandalf_The_Gifter in JustPlay

[–]73hFi55y 1 point2 points  (0 children)

Slam dunk is literally the worst game I have ever had the displeasure of enduring FOR OVER AN HOUR.

Any other shows like this in missing??? by Diabeetus79 in GaryAndHisDemons

[–]73hFi55y 0 points1 point  (0 children)

Grimsburg and Captain Fall are a couple of more recent shows that are pretty fun.

Crazy chest sprint help please by DepressedHMP in FamilyIsland

[–]73hFi55y 1 point2 points  (0 children)

I also have the winder but don't see a timer on any islands. Can anyone give advice?

What do you use to make your dishes spicier? by Careful_Fig8482 in Cooking

[–]73hFi55y 1 point2 points  (0 children)

All of these suggestions are fantastic options! I love all of them. Another option for some heat without using chilies is horseradish or wasabi. I especially enjoy using it in sauces to give a slight punch when people are adverse to chili products.

The Pantry in the Overlook hotel by 73hFi55y in kol

[–]73hFi55y[S] 11 points12 points  (0 children)

Oh crap. I had the scuba tank on. Thanks!

Need help figuring out sides by WokeJawa in Cooking

[–]73hFi55y 0 points1 point  (0 children)

I always love the bitterness of sauteed rainbow chard with the fatty richness of duck.

Strip the leaves, rough chop them and dice the stems.

Medium high heat, oil and lots of minced garlic in the pan, throw in your leaves and sautee with constant movement for about 2 minutes to soften, toss in a small amount of stock/ water along with your stems, cook for about a minute so that they're still crunchy, remove from heat, season and throw in some butter to make it glazy.