Buy, buy, raise and die again and again

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Picture and text: curator

When the curator went out for a walk last night, there was a bright light on his way home, followed by a strong wind, as if a god had come.

Before waiting for me to respond, the big raindrops woke me up. It turned out that it was a torrential rain. Seeing that there was still some distance from home, I ran at an astonishing speed per hour. From time to time, I looked at my old aunt, slapped my head and gave me two eyes, and galloped past me.

Suddenly a soul-stirring thought, my flesh is still naked on the patio!

Sa Yazi ran back, saying it was late and fast, rushed to the aunts and attached a very clever smile.

My heart cries out to my flesh! You must be strong and not die! After all, I just changed the basin for you, so I'm afraid this shower is going to be over.

I can't help thinking of the meat boys who have been there first since the curator raised meat for so many years. When I first raised meat, I was not clear about the main points of conservation. At that time, when I saw the meat, the thieves were excited and wanted to water it once a day. At first, five pots of meat were raised in South Korea, and three pots were drowned.

At that time, I didn't know whether it was because I really liked meat very much or because of the famine force in my heart, I came to a shed alone to learn from the owner of the shed. From: meat watering should follow the principle of no drying and no watering, especially after figuring out the dormant time of meat, we should pay more attention to the watering during the dormant period. Once a month in the normal climate area, it is enough to give water to ensure ventilation.

Beginners can take a look at the most complete watering method! )

When I was young, I suddenly realized that it was a big mistake to think that water supply was to instill love. Of course, at that time, I was not able to resist chopping hands. I just killed three pots and bought 4 bonsai family meat, but I can't remember which three pots. It seems that all these pots have been killed.

After buying it back this time, it can be said that I raised it carefully. I read it three times a day, but this time I controlled my claws and finally stopped watering!

At that time, the freshness also failed. I read and searched materials all day in order to raise the meat well. I feel like I was young like a junior high school student.

Later, because I returned home, I entrusted the meat to my friends. Unexpectedly, it was more unreliable than me. Only two pots of six pots of meat spent the first summer. Then there were only five empty pots left. (don't ask me why five, because another one was smashed.)

After returning home, I inadvertently saw meat vendors selling meat at the flower and bird market and jumped several meat that looked good. At that time, Xiaobai thought that the meat bought from the stall was the same as that in the shed. It was nourished if I went home without changing pots and repairs. I didn't get germs from the roots in February. I thought I was really a rookie in the meat world. Xiaobai had nothing.

If you don't know how to trim the root, you can take a look at this one! Hugen! Hugen! What on earth are you fixing? )

After the recollection, I met the summer for the first time, because I also read a lot of information and knew that it was like a nightmare for most of the sedum family meat, and of course it was the same for me at that time!

Know to need less water, uh-huh. How to say, the meat killed that year may not be because of water! After all, he still lived on the balcony for a season. at first, he was sunburned, grew spots, and gradually grew to pieces. I was afraid to think about it. At that time, a man went out and knew how to find some sunscreen. I didn't expect to block the meat from the light. Still too young.

All in all, there were numerous deaths and injuries that summer. It's not easy to get through autumn. After all, it is also the peak season for meat growth! Therefore, the restless heart can not help, but also bought a lot of new meat, early also know to change the basin to fix the root, watering also understand not to dry not to water, fortunately, the autumn does not have to worry too much, the meat is safe, a few pots of color is also very good. Perhaps these occasional surprises have supported me until now, and the process of obtaining good things must be painful and happy.

I was lucky not to meet Brother Jack that year, otherwise I couldn't have imagined the consequences. Must be very sexy.

However, the good times did not last long, and one froze to death in winter. I remember it very clearly. I left it on the balcony. It was only after the snow melted that I found that there were no eggs. Therefore, later, meat breeding is a test of their own careful and careful process, the attention should not be left behind, not only meat to do everything the same.

"when you just come out to do something, you have to pick what you like, so don't do anything. The important thing is that you hit the road and go straight ahead. It's as if you are a Lesser Snow ball. There is a starting point on Lin Hai Xueyuan. You are not sure where you should roll. But you might as well roll up first. there is snow everywhere anyway, and you can make yourself thicker and bigger wherever you go. You may have made a detour, or later found out that you were wrong, but you finally became strong and finally became a big snowball. When you get bigger, it will always be faster to roll where you want to go. "

This is a sentence that the curator inadvertently saw, probably for fresh graduates. He thinks he says a lot, and only by constantly accumulating and practicing can he become more and more powerful, such as raising meat and living.

As long as you work hard, the result will not be bad, the point is that you work hard!

Finally, bask in the curator's meat, after all, their beauty is based on countless dead meat!

When you raise meat, are you the same as the curator?

He has died countless times and lost his family countless times.

Finally raised a good hand of meat?

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