Well yeah, I guess I’m specifically interested in whether there is a predictable timeline once a bud reaches the state of the one pictured

Picture description: dark green, unopened flower blossom surrounded by a necklace of small, light green triangular sepals on a background of out-of-focus plants

Not sure what the preferred format is

Ahhhhhhh yeah that makes sense

Can you elaborate? I’m just not understanding for some reason

I love you

The video on pinball machines was absolutely incredible

Okay but what if I’m generally good at everything and this tactic keeps working for me and I just accumulate obscure skills

It isn’t cerebral or anything, but I really appreciated how the 300lb slab of meat typically only used brute force when pushed, at least from what I remember of the first season

Now

My wife and I have four

You better start showing Plague Daddy, Prince of Decay, God of Chaos Nurgle some goddamn respect

Mind elaborating on the other threats?

But, it’s a slur when it’s used as a slur. When used to mean reduce, or slow, it’s just a word.

Airbus planes is it, bread bakers use it, and it’s perfectly inoffensive. Or, rather, it should be

Will this affect cpu prices? I don’t know much about my computer’s gut’s guts

I’m waiting for the inevitable immigration programs that countries are gonna roll out to make it easier/more attractive for educated Americans

Yes, this is “my” country, but fixing the gaping wound it’s got now won’t solve all the other more insidious issues

Sound like warlord-class, to me

We got a package, I saw the sticker, and understood the opportunity I had been given

Definitely not, she’s the least threatening cat on earth

Boules can be made to look very ARTISAN, but I think batards are more practical for actual eating.

I may do some boules on the near future, it’s been quite a while since I’ve made one

Oooooh that is a fancy angle

I turn the loaf onto a crumpled, wetted, and smoothed piece of parchment paper then it goes into the bread pan with like six cubes of ice and the lid on for 30 minutes at 515°F.

I know that sounds crazy, but home ovens leak heat like nobody’s business and with some experimenting, this is the temperature I’ve arrived at that gets the proper color on the crust.

After the 30 minutes, I take the lid off and leave it for 12-14, then spin it 180° and leave it for another 12-14. My oven doesn’t heat evenly, so if I leave it the full 20-25 one side will scorch

I have made that once, it’s phenomenal