Damn HighSeekerz, you describe my acorn like a fine wine!
And Stinky - you come here for Thanksgiving okay!!! Can I email you?
Love and light - Hall x
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Damn HighSeekerz, you describe my acorn like a fine wine!
And Stinky - you come here for Thanksgiving okay!!! Can I email you?
Love and light - Hall x
Uh oh, I'm having Thanksgiving at my house this year for the first time ever!Quote:
Originally Posted by sdhall36
But I think it's okay to make that stuffing for your festivus turducken! :D
redlined250 hotmail
hey all you spammers don't even THINK about it.
I have NO itdea how I got on the legalize pot Alberta mailing list, and I TOLD them I'm not even a citizen.... grrr
CONKERS!!!!! I LOVE CONKERS! - they arent HORSE chestnusts, just chestnuts
LOL - ty AD... sorry to burst your bubble, but, yes they are called "Horse Chestnuts" - know why?
http://en.wikipedia.org/wiki/Aesculus - Chestnuts you CAN eat, these you cannot, they are "Conkers, Cheggies, Horse Chestnuts... whatever, and they produce wonderful trees.
Now then... here is some Corriander - awesome and great in curries and spicy dishes, know what that is?
All the best Hall.
well they look alot like conkers to me, horse chestnuts have little spiky hairs on one end and arent quite as round and shiny but, dracula knows best...
http://en.wikipedia.org/wiki/Common_Horse-chestnut - damn how old are you?
CONKERS are horse chestunts you fool, I knew someone would fuck this thread up!
Be careful with your ignorance - I'm out x x x
Peachy peace
Cilantro, Chinese parsley, my second favorite herb, after rosemary. Actually I eat more cilantro in summer and rosemary in winter. Hmmm. wonder why.Quote:
Originally Posted by sdhall36
Anyway I'm growing cilantro in with the cannabis! I like to use it for my favorite comfort food, saag paneer!
Hey Hall, you ever make Indian soft cheese? It's ridiculously easy and goes awesome with spinach, cinnamon, and cilantro. You just take a gallon of whole milk, a pinch of salt, bring it almost to a boil, squeeze in the juice of one lemon, stir until fully curdled, then pour into a dish towel in a strainer and put a weight on it for a few hours. Cheesecloth doesn't seem to work, you have to use a flour-sack towel.
Mmmmm!!!
conkers and horse chestnuts arent the same for shit! it says so on the web page you first posted to prove me wrong! i dont know whether its your time of the month, but there was no need to try and bite my head off just because i disagreed with you, jesus you make it seem like a big deal,
Can I interject something here?
Horse chestnuts ARE spiky.
But when you break the spiky shell open the things inside lokk just like that, and may generically be referred to as conkers, as may proper edible chestnuts.
Everyone be nice!