PJH's Grow pics and report

Black Widow:

Flower Time: 60 days
Hunger level: medium feeder
Smell: Top 5 stinkiest strain I have grown. Smells of profuse fuel and skunk.
Taste: Oily kerosene hash almost acidic
Effect: Very strong long lasting cerebral high and comes on instantly.
Bag Appeal: greasy sticky and long nuggets that are hard to handle due to resin.
Yield: 3-4oz per 7gal pot
Stretch: Don't grow this inside unless you plan on growing scrog or can lift your lights way up. Buds need support!

Mendo Purps:

Flower Time: 55 days
Hunger level: heavy feeder
Smell: Smells sort of sweet and piney in the grow room and earthy and musty in the bag.
Taste: Like grapes wrapped in a gym sock. Very smooth smoking.
Effect: A nice warming body stone. Mellow and relaxing
Bag Appeal: Dense rocks of nuggets with a soft feel to them. Looks beautiful in a bag.
Yield: 1-3oz per 7gal pot.
Stretch: Short and and stout. Perfect for s.o.g. Very sturdy plant no support really needed.

Gnarlic:

Flower Time: 45 days
Hunger level: light - medium feeder
Smell: Roasted garlic and skunk which gets even funkier in the cure
Taste: Sweet, garlicy, earthy and musky
Effect: Creeper body stone. Great night time smoke. Soothing and relaxing.
Bag Appeal: Very golden in color and bag sniffer favorite.
Yield: 3-4oz per 7gal pot
Stretch: Short and stout perfect for s.o.g. produces great grown scrog
Support needed in late flower due to bud size snapping branches.

Giant Kush:

Flower Time: 45 days
Hunger level: medium - heavy feeder
Smell: Burning sweet fruity smell.
Taste: Sweet, hashy, and fruity. Flavor lasts and lasts.
Effect: Very fast hard hitting body and cerebral high. Not for the casual smoker. Top shelf meds.
Bag Appeal: Big chunky sweet and potent rock hard nuggets loaded with thc.
Yield: 3-4oz per 7gal pot
Stretch: Very tall and very sturdy. Grows great in scrog, but needs lots of room topped or untopped.

Right now there is 5 (Mendo Purps x BlackWidow) and 5 (Mendo Purps X Giant Kush) germinating. Soon to germinate is Tahoe OG, Buddha Tahoe OG, and Grandaddy Purple.

Next run will be:
Pre98 BubbaKush
Giant Kush
BlackWidow
and the two new crosses

very nice post. nice looking buds. great job

mygirls said:

very nice post. nice looking buds. great job

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Thank you! There's more on the way.

Excellent!

lookin good brother.

Last Nights Dinner! Spaghetti and meatballs from scratch.

I know some of us here should have most all of these fresh ingredients growing on hand ;P If you can use all organic for the sauce it makes it that much better. All of my herbs are organic here

The Sauce:
5lbs- fresh tomatoes(concasee/peeled and seeded)
1/2cup- fresh basil(rough mince)
1/2cup- fresh oregano(rough mince)
2tbs- fresh lemon thyme(minced)
3cup- wallawalla Onions(diced)
1cup- Sweet chilis(diced)
5- cloves fresh garlic(minced)
1tbs- balsamic vinager
2tsp- molases(blackstrap)*to taste*
1/4cup- olive oil
2- bay leaves(whole)
1/2tsp- tabasco
1/4tsp- crushed red pepper
1 tsp- fresh ground green and red peppercorns*to taste*
1 tsp- sea salt(fine ground)*to taste*

TRY NOT TO BRING THE RED SAUCE TO A BOIL PLEASE!!!!

1. Combine all herbs(basil,oregano,thyme) and garlic once minced then divide in three equal parts and set aside.(roast your garlic for your meatballs at this time or you will be pissed!!..http://www.epicurious.com/recipes/food/views/Roasted-Garlic-102291 .. if you need help with that.)
2. Peel and seed the tomatoes..http://www.kitchensavvy.com/journal/2006/06/tomato_concass.html ....for help with that.
3. Bust out a large sauce pot and pour the olive oil in once at medium-high heat. Throw down your onions and sweet chilis then saute until golden. Stir in 1 part herb/garlic mix at end and reduce to medium.*optional- deglaze with a spalsh of marsala*
4. Quickly throw in tomatoes and give a couple stirs then let come to simmer.
5. Once simmering add 2nd part herb/garlic mix, molases, balsamic vinager, tobasco, bay leaves, crushed red pepper, sea salt, and fresh ground pepper then cover and reduce to slightly above low(my burners dont work on low). Keep it nice and smoldering hot on low for 2 hours and let the flavors come together. (good time to start making your meatballs).
6. 2 hours later uncover fish out the bay leaves(unless u wanna get all fancy and use a sachet)and add the 3rd part of herb/garlic mix(makes the sauce more aromatic). Salt and pepper to taste if needed. If still slightly acidic add brown sugar to taste. SNAP red sauce!

The Meatballs:
1lb- Jimmy Dean (sage)
1lb- Jimmy Dean (regular)
2lb- 7%fat Beef
1- Duck egg(or chicken egg)
1- whole wallawalla onion(diced)
1/2tsp- butter
2- whole bulbs roasted garlic(once cool you can squeze the garlic out saves time from peeling it.)
1/2tsp- crushed dry fennel(hate chewing on whole fennel seeds)
1tsp- fresh pineapple sage(minced)
1/4cup- fresh oregano(minced)
2tbs- fresh rosemary(minced)
1tsp- fresh tarragon(minced)
1lb- 10yr vintage tillamook extra sharp chedder(1/2" balls)
1tbs- brown sugar
2tsp- black pepper
1tsp- sea salt
1tsp- granulated chicken bouillon
1tsp- sambal(chili sauce)
1/2cup- crushed homemade croutons (we always make our own... it's fuckin stale bread oiled seasoned and cooked ..) or some store bought marie calenders croutons.
1/4cup- oatmeal(we use thick cut for everything but whatever kind will work)
7-14gr cured buds(ground)
2-4gr Kief

1. Take the onions and saute in butter until golden and season with salt and pepper then set aside.*optional- deglaze with a splash of vermouth*
2. Get a large bowl and mix the meat, herbs, sauteed onions, one bulb of the roasted garlic, sambal, crushed croutons, oatmeal, salt, duck egg, 1tsp pepper, bouillon, buds and kief together set aside.
3. Get a melon baller(if you have one) or a small spoon and make little 1/2" cheese balls. Mix in the 1tsp black pepper, brown sugar, and remaining bulb of roasted garlic with the cheese.
4. Wrap cheese with meat into meatballs(you decide what size) and place on broiler pan then broil on top rack until browned on both sides.(REMEMBER TO DRAIN BROILER PAN BETWEEN BATCHES!!about as much grease comes off of these as bacon..be careful!) Once all meatballs are browned place on sheet pan and back at 400 for about 10 minutes(depending how big you mad your balls) to ensure they thoroughly cooked. **Yes you will lose some cheese but trust me its better than frying these... you don't want all that grease trapped in the meatball!!
5. Once cooked let them cool off and there you have it. Put it on top of your favorite kind of noodles(we used angel hair) and grate some more vintage cheddar over the top and some fresh grated parm if u got it.
6. Enjoy!

This dish is so stealth.. you could bring it into a police station at lunch and feed it to the whole crew and no one would no the difference.. for a little while.. just tastes like super dank pasta.

nice little side dish to this would be nice rustic loaf of french bread sliced at an angle with some iso melted with butter spread on the bread with a slice of brie cheese and some roasted garlic and sauteed onions broiled over the top. you would be surprised how many grams of ISO you can ingest this way Best with a side of pinot noir

You will notice this is quite a bit of food. I like to get half the sauce and meatballs and freeze them so I can pull some out and have it later! I always eye everything. Tried to get the portions as best as possible. Give it a whirl be sure and let me know what you think!

new run. exciting!

pyrojohnhippy said:

View attachment 2175983new run. exciting!

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Looks like you have a plethora of future tasty treats.

that black widow IS a bitch to grow. i ditched mine before it ever got out of veg.

UncleBuck said:

that black widow IS a bitch to grow. i ditched mine before it ever got out of veg.

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too bad you had suck bum luck with it. it grew in spindly as hell. then the calyx formation started, and then BOOM. a beauty of a plant. Probably the top 3 best sativa i've grown. giant long super but dense nugs. had to triple wrap bags for my buddies if i had to travel. some of the stickiest i've had. It's nice when the resin content actually helps incinerate the buds

Never had an issue with that cut.

pyrojohnhippy said:

too bad you had suck bum luck with it. it grew in spindly as hell. then the calyx formation started, and then BOOM. a beauty of a plant. Probably the top 3 best sativa i've grown. giant long super but dense nugs. had to triple wrap bags for my buddies if i had to travel. some of the stickiest i've had. It's nice when the resin content actually helps incinerate the buds

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now i feel like the fail for not letting it flower.

the way you describe the finished product is exactly as i remember it from the guy who gave me a cut of it.