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Joined 8 months ago
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Cake day: March 22nd, 2024

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  • Same.

    For orchids give them some nice roomy medium, I read once about a wiffle ball technique where you put a wiffle ball underneath the stem to ensure airflow at the roots. I don’t have any wiffle balls whenever I’ve repotted, so I usually just do a bark “core” and then a slim wrap around the roots with wet sphagnam moss, and fill in any extra room in the pot with more bark. I soak the orchids in water to the base of their leaves like once every two weeks for 15 minutes in lukewarm to warm water, and put a tiny bit of orchid fertilizer in the mix every few months or so. I put them somewhere that is warm with a lot of indirect light. My oldest ones are I think 5 now, so it’s been working alright for me. I’ve also stopped trying to make them be upright because they naturally lean over, so I just put them however they look comfortable in the pot.




  • Habanero lime is sooo good. The jjajang and the cream carbonara are also great.

    I think a lot of people cook them wrong though and maybe that’s why they don’t think they taste good. It’s really important that you add the 1/4 cup water (remain 8 tbsp!) with the sauce packet at the end and then stir fry it until it’s thick again, this usually takes me about 2 or 3 extra minutes on med-high.

    Sometimes I add cream cheese and a little mozzarella to the black packet, and/or a single egg near the end.