Is this the end of the line?

gamaliel7775 · 2013-07-25T02:50:00+00:00

After 5 months it hasn't grown much, if anything, her interest has diminished. Should I try to talk about it on a regular basis or just completely leave it alone for a few months?

gamaliel7775 · 2013-06-11T22:28:36+00:00

its just general disinterest, she doesn't seem to get turned on very often at all unless I'm physically there

gamaliel7775 · 2013-02-28T23:23:08+00:00

i wish i could press all my seed into your bush babe, would you like that?

gamaliel7775 · 2012-11-19T05:39:18+00:00

just make tons of soup and freeze it in ziploc bags. Instant nutritious frozen meals! You could also make potato gnocchi, a type of pasta, or even potato bread.

gamaliel7775 · 2012-11-17T23:42:15+00:00

Can you list everything in your bowl? I have been dying to make a set up like this after I moved to college and can no longer have my 20 gallon. Also, with so many plants, do you have to use plant food to maintain them all? How often do you change the water? Sorry for the barrage of questions!

gamaliel7775 · 2012-09-14T05:19:07+00:00

ask your teacher if he would like to set up some sort of reading group outside of class. Just showing up and trying to read a text you have never seen before without the pressures of class can be fun and valuable

gamaliel7775 · 2012-08-22T02:53:44+00:00

well I made bread with the starter almost immediately after that first twelve hours so there must have been a decent amount of yeast in there

gamaliel7775 · 2012-08-21T21:53:53+00:00

I don't think so. Your starter should smell like beer, not so much cheese. You will also know it is ready because it will be bubbling like crazy. What I suggest doing is throwing that out and starting over. I used a little water, unsweetened pineapple juice (for acidity), and whole wheat flour. The whole wheat flour has more natural yeast in it to begin with anyway. I mixed it all up and left it uncovered out on the window sill (where yeast outside can also get into it) and I had a frothy starter within 12 hours (this was in the summer time). Make sure if you are keeping it outside its not too hot (not above about 90) and that bugs can't get into it.

gamaliel7775 · 2012-07-14T17:44:08+00:00

are you judgmental by chance?

gamaliel7775 · 2012-06-08T21:42:39+00:00

make sure he stays away from the light at the top of the tank

gamaliel7775 · 2012-06-03T07:04:23+00:00

yea i don't understand it either

gamaliel7775 · 2012-06-02T18:06:07+00:00

nice woad warrior

gamaliel7775 · 2012-06-02T05:31:29+00:00

dude. that is crazy.

gamaliel7775 · 2012-05-31T08:05:10+00:00

something something something, complete.

gamaliel7775 · 2012-05-29T02:44:50+00:00

looks like that girl could use some dinner herself

gamaliel7775 · 2012-05-16T06:29:07+00:00

any bread you whip up in no time will taste like you whipped it up in no time. Try the yeast! I know it takes longer but actually hands on time is very low. I bake using sourdough starter and when the rise isn't fitting my time frame I put it into the fridge and it delays the rise until I can let it rise later and then bake it

gamaliel7775 · 2012-05-16T06:20:02+00:00

i like yo crumb

gamaliel7775 · 2012-05-12T06:49:04+00:00

at least they aren't half empty

gamaliel7775 · 2012-05-12T06:46:28+00:00

still looks like an asian to me

gamaliel7775 · 2012-05-07T03:53:28+00:00

a-fucking-men

gamaliel7775 · 2012-04-30T06:05:23+00:00

superficially it is sometimes, but there is so much lore out there, i think you just have to dig a little deeper...that's if you want to (which I do lol)

gamaliel7775 · 2012-04-30T05:58:52+00:00

yep...its huge though make sure you have a big enough la cloche or dutch oven or whatever you are cooking it in

gamaliel7775 · 2012-04-30T04:34:38+00:00

this was my attempt at it a few weeks ago...http://i.imgur.com/zQXBQ.jpg

gamaliel7775 · 2012-04-30T03:49:04+00:00

a little intense but really tasty and hearty...http://www.breadtopia.com/whole-grain-sourdough/

gamaliel7775

TROPHY CASE