But you are leaving a surface on the pan when seasoning carbon steel, a thin polymer. Also wdym treating it like cast iron? AFAIK their non-stickness works in the same way. (I definitely treat them the same and it seems to work)

graphite looks promising but is still in early days

Definitely not sunburn. I think its some infection or pest, though I’m not sure what, probably pays to separate it from other orchids. Good luck, I hope it recovers

Cut off the flower stalks but don’t chuck them. They are your best hope. There appears to be a little keiki (orchid plantlet) on one of the stalks and you should try and get it to grow roots as it is your best hope for the orchid to live.

Mines simple: a small desert bowl.

• Super easy way to make fancy steam poached eggs - pour a thin layer of water on the bottom of a pot and place small bowls on top (Coat each bowl with oil beforehand). crack an egg into each bowl, turn on heat and place lid on. Cook until white is firm but yoke runny. Serve on bread with avacado or butter
• place on top of butter to keep fresh
• cookie cutter! (Good for other doughs too)
• mini terrarium for micro greens (if bowl is glass)
• your own unique measuring unit that no-one else will understand
• upside down as a stand for raising other dishes up
• 1 person baking vessel - bake things in it
• scooper
• lid for jar
• pot for herbs

Your ferns are beautiful! What maidenhair is that first photo cos its huge and I love it

Awesome photo

Yea I love those both too, another of my favourite are shield ferns, for their beautiful brown and dark green colours, unfortunately I wasn’t able to keep mine alive which was sad.

Anyways here’s an update with more of my ferns I’m growing:

My family heritage staghorn (originally my grandads):

Some NZ native maidenhair (Adiantum aethiopicum) and another native fern I forgot the name of (bottom left)

Some wild native Rasp fern (Doodius australis) looking lovely and pink. Who’s growth I’ve been encouraging:

There’s lots of wild ferns around to, including giant tree ferns. These photos here are just the ones I’m currently somewhat cultivating.

Maidenhair (Adiuntum something):

Staghorn (Platycerium bifurcatum) and some little hen and chicken ferns in a tarrerium (Asplenium bulbiferum)

Nephrolepis (back), and 2 mystery ferns (bought them in an unsorted clearance lot):

I’ve got some of other ferns outside and in other places, but its dark rn so I can’t take photos. Will post them tomorrow when its light outside.

Its so hard to pick a favourite I love them all so much. I’d like to try to grow some from spore soon, would love to know what ferns your growing/your favourites too

someone has been trying and it looks like it has potential if it keeps on being developed: https://github.com/Fancy-Mumble/FancyMumble

This is amazing I didn’t know they could be coulored like that either. Thought it was coulor swapped first. Beautiful photo

My favourite sandwich ingredient would have to be avacado. Though I realise its unobtainable for most people, Im lucky to grow 2 fruiting tree’s so get em for free.

fresh baked bread with a drizzle of olive oil. Toped with avacado, homegrown olives tomato and lettuce (and some very old Edam if you feel like it). But don’t forget to add some homemade Rocoto chilli sauce somewhere along the way, adding some sweet tropical spice.

Unfortunately avacados are seasonal. We get them for about half the year. For the other half I must sit and wait, patiently biding my time. Waiting for the sun to rise on a day when the avacados will ripen once more.

I dont know the shape of your bike frame but im guesing its triangle like. Here’s my most simple idea: Tie two rope hoops on to the top bar of the triangle. To attach the u-lock:

1. Unlock the u-lock and thread it’s bar through the two top loops so the lock is suspended from them. then lock it.

2. Using a short elastic cord with an easy secure mechanism. secure base of the u-lock to the bottom bar of the bike triangle, thus will stop it dangling

Ideally the elastic cord can remain attached to the bike when the lock is not attached

Yea we can grow lùcuma here to (my uncle grows some), but Im not a big fan of it. Though I haven’t tried one since a kid so I should try it again (lots of my other food preferences have changed). How do you like to eat them? I’ve heard they are best in smoothies?

Yea they fruit great, we haven’t harvested any yet but they should be ready soon. (Or now I better check). They are so delicious

I’m nor quite sure what you mean by elevation, But elevation would be only slightly above sea level and plantmaps.com says I live in zone 10b.

We live on the very limit for apples, only golden delicious and some cooking apples seem to do really well, other varieties we have don’t produce much and are vulnerable to pests. I hope climate change doesn’t skrew my apples over in the future but I think it might.

off the top of my head the ones that we grow and are fruiting (New Zealand):

Fejois (tons of em), persimmons, guavas, bannana, lemons (just started), avocados (nearing the end), quinces (gotta make jelly today), apples (we have picked golden delicious and cooking apples will be ready soon, I’m going to make some cider), figs (nearing end), Casimiroa, tamarillo, rocoto chilli. I think kiwi fruit are fruiting too but we don’t grow any.

Use them to predict the weather! Their scales close when its humid (predicting rain) and open when its gonna be sunny.

I’ve sowed corn lettuce and rocket, ready for the quickly approaching winter.

They taste like watered down sour, you will know it when you taste it.

Crystal apples and Port Albert only go sour if left on the vine way too long (they also get a very tough skin and sometimes go bitter if left really long). So you’re unlikely to find sour ones at the store.

I should have said it before, but you still get a lot of seediness before they go sour. I think all cucumbers go sour eventually, if you don’t like it just pick them early enouph and there will still be plenty of seeds. (For port Albert and crystal apples the more yellow the more sour)