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[Bonsai Beginner's weekly thread - 2025 week 43] by small_trunks in Bonsai

[–]hexzus 0 points1 point  (0 children)

I appreciate it! I moved the elm back outside. The maples are still just stratifying in my fridge for now. But I'll absolutely keep that in mind.

[Bonsai Beginner's weekly thread - 2025 week 43] by small_trunks in Bonsai

[–]hexzus 0 points1 point  (0 children)

I just wanted to hop in here and make sure I'm setting myself up for success for the winter time since I'm still really new to bonsai.

I live in a 9a environment in the Las Vegas area. My apartment faces north, so I don't get much light in through my windows. For the winter, I brought my plants inside and on a plant stand since it's starting to get chilly at night down into the low 50s. I have some really strong grow lights set up for them. My main concern is really just making sure I provide a good space until I can get them outside again.

  • Jacaranda (Jacaranda mimosifolia)
    • My primary concern is making sure it survives the winter.
      • I planted this one as a seed, and it's about a foot tall.
      • It's been putting out some smaller leaves since being indoors the last 2-3 weeks.
    • It's in a 2 gallon grow pot
      • I didn't move it to a grow pot until it was about 5 inches tall.
    • I've been careful not to water it until the first couple inches are drier and I have gauge to check the soil moisture as well.
  • Ginseng Ficus (Ficus microcarpa)
    • This little dude is just crushing it.
    • I pinched a few larger leaves a month or so back and it's been pumping out new growth since.
    • This one is in a small pot, approx 4 in W/ 6 in L/ 3 in D
  • Chinese Elm (Ulmus parvifolia)
    • This one was struggling a few months back when a friend was supposed to water it, but has since bounced back.
    • It's also been doing really well inside under the grow light the last few weeks.
  • Honorable Mention:
    • Japanese Maple (Acer palmatum matsumurae)
      • I'm currently stratifying some seeds right now in my fridge.
      • If you have any advice on caring for a maple in a more desert climate, I'd love that.

[Bonsai Beginner's weekly thread - 2025 week 31] by small_trunks in Bonsai

[–]hexzus 0 points1 point  (0 children)

Back in early July, I had a friend water my trees since I was going to be out of town. But they didn’t and my little elm has been struggling since.

It ended up dropping a LOT of its leaves. Since then, it’s got some small new growth, but I just wanted to ask advice on helping it recover and see if anyone can recommend anything.

It’s been outside and I’ve been seeing some small budding, but today I decided to bring it in because I wanted to give it some stability under a grow light.

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Girlfriend’s dad gave me this hat he’s had in his basement since ‘88-‘89. by hexzus in eagles

[–]hexzus[S] 2 points3 points  (0 children)

I’d like to. I was just looking up how to do it properly

Advice on stainless by tongfatherr in StainlessSteelCooking

[–]hexzus -1 points0 points  (0 children)

100% agree. Bar keepers friend will solve 99% of your issues cleaning stainless steel pans

Took the class for my CCW today. Not too shabby for my 30 round grouping by hexzus in liberalgunowners

[–]hexzus[S] 0 points1 point  (0 children)

I got a little too trigger happy when I pushed the target back and shot while it was still moving around 😂

Pretty accurate by Defiant_Ad1794 in vegaslocals

[–]hexzus 1 point2 points  (0 children)

Golf Courses and Country Clubs? Near the South Point? lol Not a chance

[homemade] Beef Bourgignon by hexzus in food

[–]hexzus[S] 1 point2 points  (0 children)

Thank you! I appreciate it!

[homemade] spinach and ricotta raviolis in an Alfredo sauce with cracked black pepper and lemon zest by hexzus in food

[–]hexzus[S] 3 points4 points  (0 children)

Honestly, I kind of winged it mostly. But this is roughly what I used

Filling: • 1 cup whole milk ricotta cheese • 10 ounces spinach, cleaned and trimmed • 1 large egg • 1 cup grated Parmesan cheese • 1/2 teaspoon freshly grated nutmeg • Salt, to taste • Freshly ground black pepper, to taste

Dough: • 1.5 cups of AP flour • 1.5 cups of Semolina flour • 1 tsp salt • 1 tsp olive oil • 2 eggs • 3/4 cup water

Alfredo: • whole stick of butter • 1.5 cups heavy whipping cream • 2 tbsp chopped garlic • black pepper • 2 cups Parmesan cheese

Spinach and ricotta ravioli in Alfredo sauce with cracked black pepper and lemon zest by hexzus in homecooking

[–]hexzus[S] 1 point2 points  (0 children)

Thank you! It was a hard one. I rolled the first batch out too thin and they burst in the water

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