u/chashaoballs

I do love the red leaves very much but I love variegation more 😋 I think it had some variegation previously. I really wanted a Yellow Flame but the seller retracted the sale like a week after I paid and I couldn’t find a Yellow Flame after that. It sits by a west facing window with a sheer down to block direct sun.

Since this isn’t a vining plant, what can I do to encourage variegation aside from making sure not too much nitrogen? Is it possible to trim it back and if so, how? I can’t figure out how the… base/stem/thing works except the new leaves pop out of those red sheaths

Edit: I’ve been using diluted Houseplant Focus fertilizer when water 🫩 is that too much nitrogen for variegated plants?

This is a tissue culture, same aroid soil as my other stuff but wtf are these!!!

Edit: I made my husband google it, he said maybe potworms. If anyone knows better pls lmk thank you 🥹

Sorry if this is a really stupid question, I haven’t had monsteras for long and the ones that have put out new leafs always kind of have this hole before the new leaf emerges. However my jungle mint is lookin… a bit tight. Will it be okay? I’m worried the leaf will get damaged if the hole doesn’t expand. The petiole feels pretty woody compared to my thai con.

Second photo is the thai con hole

After what feels like forever and a day… the new leaf is unfurled! Was hoping for some variegation but I’m stoked as is 😁 and as a bonus, another one is growing already!!

It came out really stiff and took forever to pop out, still hasn’t unfurled, while the other growth points on the same vine are putting out normal leaves and on to the second one already 👀

Was convinced I could never have monsteras after miserably killing my first one 😭

Got this lil guy for like $25 at Home Depot and I’m so excited! There are holes!

Hello! I recently repotted my FLF after letting it become pretty root bound(?) I didn’t know much about indoor plants or that it needed to be repotted. It’s been relatively healthy for the 3 years I’ve had it, even after I almost killed it and it had 2 leaves left 😭

Same spot by west facing sliding door with sheer curtain filtering the light, getting probably 10-12 hrs of light (same as it’s been). I put it in a potting mix/perlite/orchid bark mix and unfortunately packed it down a bit too much. Tried loosening it up the week after. Only water when water meter says dry now.

Only the lower 50% of the leaves are slowly getting these brown spots, top half totally green still.

It’s been 3-4 weeks since repotting and the lower leaves have been slowly getting brown spots. Watering more or less the same, same spot it’s been in. Is this something I should be concerned about? It was doing so well and now I’m worried I messed it up. Thanks!

Hi! New and nervous plant mom, got this (baby?) philodendron and been keeping it in a cup for the last weekish per nursery’s instructions for acclimation. I almost fried it by giving it too much light. It’s been doing okay since I stopped that!

It started growing this fuzzy thing which I think is a root? I’ve never seen a root pop upwards like this and was wondering if I need to do anything about it or let it do its thing?

I’m in CA so it’s quite dry here, and I’ve been hesitant to let it out into the air cause I’m scared it’s gonna shrivel up and die 😂

Focaccia, pesto, prosciutto cotto, prosciutto, soppressata, truffle burrata, balsamic glaze, hot honey—was starving and accidentally made it extra thick lol, was delicious but unwieldy to eat 🤣

I've heard "Lunch at The Modern" so many times in this sub, one thing I was absolutely going to do during this trip to NYC was lunch at The Modern, and I'm so glad I did cause I loved it start to finish.

There is an abridged tasting menu of 3 courses, but we opted for the full chef's menu cause we didn't want to miss their signature "eggs on eggs on eggs", and after the supplemental charge, the price was close enough.

- Hiramasa and sugar snap peas/crispy ham and cheese--simple and delicious, with the hiramasa being light and fresh and the ham and cheese providing a deeply savory contrast

- Chilled lobster, shiso, and green radish--the lobster was cold and sweet but as a personal preference, I don't really enjoy bitter flavors and the slice of lemon under the radish threw it off a bit

- Eggs on eggs on eggs--words cannot adequately describe the unctuousness of this dish, it's like eating rich, buttery velvet on a crispy, fluffy log of brioche. As a bonus, they bring you an extra toast to mop up all the tasty bits

- Pumpkin seed sourdough and cultured butter--okay I totally didn't know this was meant to be eaten with the next dish so given total lack of self control in the face of pillowy fresh bread and perhaps the smoothest butter on the planet, I may or may not have eaten it all before the trout showed up... they were nice enough to give us more 😭

- Sea trout with clams and saffron shellfish broth--the fish was cooked to literal perfection and the clams and saffron sauce enhanced everything even more. I don’t think I’ve eaten clams WITH fish before. This fights with the chicken dish for spot #2 for my favorite courses

- Heritage chicken, provençal asparagus, vin jaune--this reminds me of the stuffed chicken from Per Se and was cooked just as well. The vin jaune sauce was slightly nutty with an incredibly rich flavor and also went well with the bread

- Lamb saddle, romanesco, and lemon poached dates--for some reason I thought the chicken was the final savory course and did not pace myself at all and was so full by this point. The lamb was tender and the date was a wonderful bite though

- Wild strawberries and cacao--I can't remember what was all in this but I loved the little wild strawberries as they were like delicious strawberry gummies

- Dark chocolate cremeux, meyer lemon, and espresso--delicious with interesting flavors, I haven't had many lemon, chocolate, and coffee combinations

- Mignardises of raspberry, lemon coconut, cherry cheesecake--only one I tried was the cherry cheesecake bonbon but my husband ate 'em all so they must've been good lol

The (my) MVP of this meal was the melon lemonade mocktail, made with honeydew, jasmine, and pandan. Might be the most perfect drink for me ever made because it was melony with a subtle floral note from the pandan and jasmine, and only lightly sweet and tart, everything I love. Sooooo good, can drink this forever. I forgot the name of my husband’s cocktail but he liked it enough to order another.

Service was pretty good up until we wanted to pay, and for some reason it became really difficult to find someone to close us out. We waited almost 20 minutes between the mignardises and finally being able to pay, even actively looking around trying to flag someone down.

Despite The Modern not being the most innovative of meals, it's easily one of my all time favorites. I definitely prefer food that's executed well and is delicious above all else :D

Does anyone have a similar bun in LA? This one is from B&C in China. Doesn’t specifically have to be French brown sugar but would prefer it to have the same ultra crispy sweet top and mochi inside. Thanks!

My husband had this blister on his hand and I thought it might’ve been eczema because I have a history of dishydrotic eczema and it looked similar at first. This blister on his palm popped up around Thursday last week, then today his whole hand erupted with many other blisters/red spots up to his wrist. He says no pain unless pressed and no itchiness.

42M, non smoker, occasional drinker, no recreational drugs, no history of major illnesses or STDs, eczema, or cold sores (I do), but does have yearly checkups. On cholestyramine for diarrhea after gall bladder removal. History of sleep apnea. He said he’s been feeling really bad (fatigue, headache, generally unwell since Saturday night).

Will add more photos in comments. I had him message his doctor but usually takes a couple days to hear back and hoping to get some idea of what this is, and, if it’s contagious, how to deal with it. Thank you.

Okay! To preface, these are my first Cartier pieces and I LOVE them. But… I’m actively losing weight, want to lose ~20-25lbs, and I’ve been overthinking like crazy about resizing because it’s perfect (for me) where it currently sits. I’m really scared it’ll go significantly higher up my arm once I reach my goal weight :(

I talked to an SA today about exchanging for a size smaller when getting the Clash annnnd she was not having it haha. She said this sizing is perfect for me. Has anyone been in the a similar boat weight wise and can kind of share how much looser the bracelets become? Are these resizable? 👀 Thanks in advance!