• posted on 04-04-2026 in plants

So at the end of summer 25 i had a small problem with where to put my 50 aloe vera plants, literally. Typically i just bring them in the house but many of the aloe vera became too large and thus bigger pots plus more plants wasn't mathing very well.
time was of the essence, with a chilly fall and long winter approaching. lowkey was wondering if i should just call a local landscaping company iykyk and donate them. then i thought to just let them go, dismantle...

but, my small clones reminded me of how well they survive with the root exposed dry. my little ones are often left bare-root for weeks prior to potting as i already have so many. think plant shipping but this time for dormancy.
so it was like an 'oh' moment. just take them out the pot and let them chill bare-root... somewhere...

ended up finding stands and stuff to sit them on in bedroom ironically. next to a sunny window, from oct to apr. believe it or not anon, at time of writing im preparing them for spring/summer potting/planting.
a little mist of water on the roots, then pot them and take outside. after that is finished i'll post the results and placement.
but yeah, just wanted to share. if you live somewhere with cold/long winters but hot asf summers then this trick may work for you as well. just remember to keep your succulents dry during the off season if nothing else.

• posted on 04-04-2026 in food/drink

Super easy one, anon. Tuna steaks seared with rosemary and thyme then finished with feta cheese and fish sauce.
the recipe:

• 1 or two tuna steaks of your choice
• Salt
• Feta cheese
• Rosemary and thyme
• olive oil or butter
• fish sauce or your choice of wet

Depending on where you live, tuna steaks are plentiful nowadays. less than regular steak cost wise and similar weight. i prefer tuna over any red meat so if its steak... then its prob tuna steak.
feta cheese is my favorite cheese. not too regular but not too fancy either. the flavor note is something special and pairs well with many meals.

super easy prep, just throw your steaks in a pan or skillet and cook on high for like five to ten minutes. use extra virgin olive oil or real butter; oil will bring out the herb flavors more. even though this is simple, achieving the ruby tone can be tricky and should only be done with good quality tuna if not fresh fresh for safety.
i went ruby on this session and the flavor was supreme. everything worked so well together. the rosemary/thyme and salt really delivered, didn't overpower the taste profile.
you may want to finish with a sauce or garnish. I had some kikko fish sauce left over and tried that. plus a left over veg packet from a ramen kit. fish sauce is similar to soy but better. but don't hesitate to use hot sauce, eel sauce or teriyaki. this meal works well with different flavor profiles.