2 peces of 95 wat snow wight cfls and 2 peces of 36 wat day light cfls.
lights on = 40 to 55 % humity,24 to 28 degres temp.
lights off = 55 to 85 % humity,16 to 21 degrees temp.
,,fans,,plant in soil,,the seeds from a litle bag that was
marijuana in it,brouth it from out side country to smoke it wid friends,and here is no such seed !
so..
its now 8 weeks and my last plant that didnt day is 15 cm toll !!!!!!! why ? why ? you can see them in my picture albums,they have plus 4 smole leaves !!! please,, why so smole ?
My family and I were in sunny Florida around the time of hurricane Irene and even she couldn't dampen the wonder of Disney. We were at the resort because my wife was attending a business conference and wanted us to join her for some rest and relaxation.
We had a blast, especially my daughter Nell whose eyes were wide open from the moment we stepped off the plane. She did have a little trouble when meeting the Disney characters at the park, but who wouldn't have trouble with a
7 foot Pluto when you're not even two years old?
Last time I was at Disney was back in the 80's when I realized my folks were never going to take me there so I decided to take them. How Disney World has changed since my last visit.
New parks and resorts have sprung up faster than you can say Donald Duck. Besides the Magic Kingdom and Epcot (which stands for Experimental Prototype Community of Tomorrow, by the way), there's Disney's MGM Studios, Animal Kingdom, three water parks, Downtown Disney along with new resorts like the Dixie Landing, Port Orleans, Coronado Springs, Wilderness Lodge and the Polynesian.
What do all these resorts have in common? They all include restaurants that serve my favorite dessert,
Key Lime Pie. Yes, Key Lime Pie whose filling is made up of only three simple ingredients but when properly combined produce a wonderful pungent flavor. Poured into a homemade Graham Cracker crust and voila you have a dessert that even Cinderella's wicked Stepmother couldn't resist.
- 1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes)
- 4 teaspoons grated lime zest
- 4 egg yolks
- 1 - 14 ounce can sweetened condensed milk
- 11 graham crackers
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.
Process the graham crackers in a
food processor or
blender and then melt the butter and have it at the ready
1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
2. Beat in milk, then juice and set aside at room temperature till it thickens.
3. Preheat oven to 325 degrees.
4. Mix graham cracker crumbs and sugar in another bowl.
5. Add butter and stir with a fork until well blended.
6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
9. Remove from oven and cool to room temperature.
10. Refrigerate for at least three hours until well chilled.
Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.
