JadenSmith

It's a bit nuanced with lights. You don't want to overspend, however knowing some info for what to look at helps. Efficiency numbers are often exaggerated, however they give some idea of how the light is likely to perform however there's not just one metric to look for. Things like PAR (including ePAR) intensity, alongside checking the differences in the spectrum and so on.
With LEDs you wouldn't recommend blurple today, however going full spectrum gives options like using bar lights for a more consistent spread and such. An example being I wouldn't go back to an LED light without a dimmer switch, as they really come in handy for controlling the light intensity at the top of an even canopy (as too much light in a home grow, without cO2, can harm the final product).

For optimal growth, it's essential to try and maintain the right VPD, and for a lot of people it's cumbersome to do this manually depending on where you are (environment wise), and so some systems aim to automatically assist in this by monitoring the temperature and humidity and adjusting the extractor fan accordingly.

It depends on your style for sure, but it can easily get justifiably expensive depending on how you're growing. And that's not even getting into hydroponics (which may require a chiller depending on where you are).

They said growing weed is cheap.... It is fun though.
Beyond equipment, good genetics can cost a pretty penny or two.

This is what I tell people: it is not that salty and I taste a bit of sweetness with it (that sort of mild sweetness, hope you know what I mean).

If I travel to Germany in the future, I would love to try Mett. That's one dish people here sometimes turn their heads at, however it sounds very nice from the descriptions.

I think more people should consider the whole "when in Rome, live as the Romans do" idea when traveling, food is a great way to appreciate a country or area.

I love Dutch herring!

Most times of year it's referred to as Matjes Herring, which is the usual catch and tastes as nice as herring does.
At the right time of year, from around some time in June/July, you get Hollandse Nieuwe herring, where it has at least 6% fat. Has a melt in the mouth effect and even nicer.

I'm going to NL within a few weeks and cannot wait! It's the first thing I get, even before going to a coffeeshop.

It's also very good for settling my stomach and gut, as I get a lot of inflammation there. Sorts it out, can't explain the science behind that though.

I do a little twist, and then push it against the wall.

Haha I just got that, I think I'll be using that too thanks.

Z is pronounced as "zed" in the UK.

I know about this. I still choose my own rules. Once I said "X for xylophone". It makes things fun.

Adolph's cousin, who was a big proponent of raw fruit diets.
He hated juice.

Some years ago some medication I was on put me at risk for diabetes (not an issue now), and my Dr. at the time mentioned the benefit of fruit, however I never really asked them to elaborate.
Thanks for that explanation, it makes a lot of sense the way you've described the function. You learn something new everyday!

I've started using Dutch in 3 Months, by Hugo. Ignoring the timeframe the title gives, it seems decent because it has an app alongside it for hearing the pronunciations of each word, so you learn to speak and read essentially at the same time.

I got my book online.

Lately I've been a big fan of "bungalow", to signify that someone has nothing upstairs.