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Joined 10 months ago
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Cake day: January 23rd, 2026

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  • I’ve been involved with a xmas tree farm for 35 years - family run. I recommend Do not. Big box stores like lowes and home the pot take almost all of the business.

    Summers with upkeep are miserable. Winters, either cutting them down to supply the retail targets, or running as cut-your-own, is a miserable time. Tree sap is a miserable substance. Deer are a cruddy creature that don’t plan on eating evergreen but munge up the trees by felt removal from antlers or they are marking their territory. there are many small pests. It takes a wack of land to run one, nobody wants to drive out to where the land is cheap to shop. Digging trees for landscaping is stupid hard or expensive or both.


  • I do bitters and neat liquor from time to time. But My hefty bitters collection actually tends to go into both Hot and Cold tea (always something black tea type, I hate green tea). Also do not add sugar or honey to my tea in 80% of that which I make.

    The tea + bitters brings out all kinds of complexities that I’ve grown to enjoy over unadulterated tea. My combos so far:

    • Angostura Orange and Choco (they don’t come in the same bottle). This is my daily driver.
    • Fee bros Black Walnut. whoa is super complex but it can be unpleasant with some tea types. Breakfast teas do not do well. SOme of the grays (earl, Lady, Wales) do pretty well with walnut
    • Bitterman makes a couple that I liked , celery, Burlesque, Elemakule Tiki - They are all good in a Iced tea.
    • on the weekends I’ll doll the hot tea dolled all the way up with honey and then I do the Angostura regular & Peychaud’s. (I think this works well because I brew it into a cast iron pot that can sit at proper temp for a very long time vs a mug of tea at the office desk where the strong bitters don’t work well with rapid cooling)