As a new grower and older, wiser over-achiever, I knew I was gonna smoke from my first harvest before it was ready and BOY AM I GLAD I DID!
Why? Because science!
A superior chef tastes the food as the dish progresses. Same goes for curing weed. If I really want seed to table, I gotta experience what each stage is - even knowing it's gonna be a bad hay-day
I can't know what well-cured with my own hands is unless I know what not well-cured tastes like.
When it had achieved the 61% I was shooting for, my first crop weighed 1.25oz on my cooking scale (less than the 2.7 oz the bowl I weighed it in weighs, LOL) and it went into a jar yesterday morning.
I've been snagging a taste each day since it was dry enough to catch on fire, first thing in the morning, 3 or 4 days.
Holy mother nature. What a difference a day makes and it still has several to go.
This morning I misplaced my breakfast, lol.
ps: really wish I could share it with all of you because without every one of you, it wouldn't be this good.
Why? Because science!
A superior chef tastes the food as the dish progresses. Same goes for curing weed. If I really want seed to table, I gotta experience what each stage is - even knowing it's gonna be a bad hay-day
I can't know what well-cured with my own hands is unless I know what not well-cured tastes like.
When it had achieved the 61% I was shooting for, my first crop weighed 1.25oz on my cooking scale (less than the 2.7 oz the bowl I weighed it in weighs, LOL) and it went into a jar yesterday morning.
I've been snagging a taste each day since it was dry enough to catch on fire, first thing in the morning, 3 or 4 days.
Holy mother nature. What a difference a day makes and it still has several to go.
This morning I misplaced my breakfast, lol.
ps: really wish I could share it with all of you because without every one of you, it wouldn't be this good.
Comment