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Cannabis Seed Bank UK Review (aka, Attitude Seed bank): Best Seed Banks That Ship To USA

The first thing we want to do in our Cannabis Seed Bank UK review is shout hallelujah for the price. Why pay $10 or more per seed when you can buy them from best seed banks that ship to usa for as little as $5 or $6?

We also like that Cannabis Seed Bank encourages experimentation. There are nearly 100 varieties of seeds that you can buy for just a little more money 1 at a time. Always be trying new strains our mantra, and probably most cannabis cultivators as well.

Being a UK seed bank and best european seed banks, you’re probably wondering about shipping to the U.S. as well as payment. They do ship to the U.S. by Royal Post, and US customers normally receive their packages within 7-15 days.

They accept payments via credit card except for Mastercard as well as wire transfer, cash, and bitcoin.

Obviously, the biggest concern for U.S. customers is the shipping time since these are international orders that come from the UK. They need to weigh whether the better prices and wide selection are worth the possible wait for an order to arrive.

To make things more lively, Cannabis Seed Bank offers more than 35 different promotions each month. About 90 percent of these is an offer of one to 6 seeds for buying a particular brand and the free seeds are normally of a different strain.

In addition, they offer free seeds for paying by wire transfer and getting 4 free seeds of a different variety.

Unfortunately, British Law does not allow The Cannabis Seed Bank to discuss THC, Germination, and yields. An unfortunate side effect of this British policy is that the descriptions of the plant variety are somewhat sketch and less than desirable.

There are no reviews by customers either about how their plants did or how much they liked or disliked a particular strain when smoking them for the same reason.

What are the customer’s saying about Cannabis Seed Bank? We visited four forums for reviews and generally, everyone gave them great marks for customer service in particular. One customer rated Cannabis Seed Bank 10 stars for their customer service.

A U.S. Customer noted that he received his package only 10 days after ordering.

Cannabis Seed Bank seems like a good bet if you can’t find a U.S. based company to ship even faster.

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Best chinchilla bedding: Is fleece bedding good for chinchillas?

It is obvious that our chinchilla’s cage has to have a liner or bedding. If you are looking for the best chinchilla bedding, you will know that fleece is one of the most popular choices. However, there are many chinchilla owners doubt about the safe of fleece. Should we place fleece in chinchilla cage?

This post is some information, as well as pros and cons of fleece, so you all can make informed decisions about whether you would like to use fleece or not.

#1 Is fleece safe for chinchillas?

As long as your chinchillas do not chew or swallow fleece, it is totally safe for them. Fleece liners completely replace the bedding in your pet’s cage and create a cozy, comfortable, soft surface for your pets to jump and walk on. It won’t hurt your chinchilla’s feet unless it’s used incorrectly in the chinchilla cage.

In order to avoid your chinchilla eat the fleece liner, you should give them extra chew toys and cage accessories. It is very rarely for chinchillas to chew on their fleece cage lining. But if it is happened, you have to stop using fleece as soon as possible.

#2 Pros of fleece

First, fleece bedding will make the good appear for your cage since it come with many different colors and pattern, which allow you to color-coordinate your cage with matching accessories. It is nicer looking than other bedding.

Fleece also does not mesh up the cage and your room like shavings. It is dust-free so there are no shavings to make their way outside of your cage. It is not only easy to clean but also good for respiratory system of chinchillas.

Moreover, fleece is reusable and washable for next time use. So it may cost less in the long run, if you wash them at home.

#3 Cons of fleece

There is the fact that fleece s a 100% synthetic product. It’s made from a kind of plastic called polyester so it is not good at absorb. It is even not higher absorbent than shavings. Due to this, it also not a good odor control bedding. Fleece cannot keep the fresh smell in the cage for long.

You will have to wash it once or twice per week, so you should have 2 fleeces to replace when washing one.

You also should change the fleece liner for once a month. If it not changed frequently enough, there is the possibility for chinchillas to get infections from bacteria in the liners.

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Can You Make Best Fly Spray For Horses At Home?

Flies are not just a nuisance, they are also the reason that lead to some really serious diseases, such as pigeon fever, virus, and equine infectious anemia. For people who do not like to use harsh chemicals on their horse, homemade fly sprays can be an effective alternative to best fly spray for horses on the market.

Not only more natural and safe for horse, homemade fly spay also effective and less costly as well. These following are great receipt and the guides that will help you make your DIY fly spray.

#1 Simple receipt for natural homemade fly spray

With just one ingredient it’s perfect for those are busy or there are not available ingredient around you. The most basic and easiest homemade fly spray recipes has only 3 ingredients:


Apple Cider Vinegar

Spray bottle

A few teaspoons of liquid dish soap

You can use 2 cups of apple cider vinegar to 1 cups of water with A few teaspoons of. The dish soap helps the mixture stay for longer on the surface of the horse coat.

But if the smell of apple cider vinegar is too strong for your sensitive horse, you can dilute this mixture with higher percent of water. The less apple cider vinegar, the more often you should reapply.

#2 Best homemade fly spray recipe

If you want the fly spay recipe that work well to keep the flies away from my horses for several hours at least. This recipe just take a few extra minutes to make but it is really effective.

Spray Bottle

2 cups Raw Apple Cider Vinegar

2 cups water

1/2 Tbs. Liquid Dish Soap

1 tsp Eucalyptus oil

1 tsp Citronella oil

1 tsp Tea Tree oil

1 tsp Peppermint

This is very simple to use, you just need to add all the ingredients to the spray bottle. Shake well before apply. Spray on horses but remember that becareful to spray on their face and avoid the eyes and noise. Instead of using spray bottle, you can moisten a cloth with the spray mixture to apply it to your horse’s face with the best horse grooming brushes.

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Chocolate Truffle Cake

Being at home with family and friends, I can’t remember enjoying a vacation better! I am enjoying all the pampering and the good food both at my mother’s and at my inlaws’ place.

This cake is decadent and a great treat for chocoholics! My bro being one,this was the second of his birthday cakes.

You will need:

8 (1 oz) chocolate squares
2 1/2 cups milk
1 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt

Chocolate Truffle Filling:

1 oz semisweet chocolate squares, coarsely chopped
1/2 cup plus 2 tablespoons whipping cream
1 to 2 (oz semisweet chocolate squares, finely grated

Stir together the 8oz chocolate squares, milk and butter in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes).

Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth.

Combine flour, sugar, soda and salt; whisk into chocolate mixture until blended and smooth.

Pour batter into 3 greased and floured 9-inch round cake pans. (I used an 8″ square pan which made two layers)

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes).

Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle Filling. Top with remaining cake layer.

Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. You can press a metal spatula against the still warm glaze to create a rippling effect. Sprinkle grated semisweet chocolate evenly over top of cake and serve.

Enjoy the chocolatey goodness!

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How to make Kothu Parota/Kothu Roti

This dish takes me back 15 years to when my grandmom(mom’s mom) turned 60 and she took our entire family on a trip to see the Navagraha temples in South India. It was a very well planned trip and we were almost at the end of our trip of 10 days and we had a stop over at Tirunelveli. It was pretty late and all of us a group of 15 including kids, famished, went into a restaurant. We all decided to order Kothu Parota imagining Parotas and delicious curry on the side not really knowing what Kothu meant!

What came totally had us in surprise..Parota was torn to pieces almost minced, sautéed with onions and tomatoes and different spices. All of us had ordered the same dish and we had a good laugh before we ate. It was only then the waiter explained the dish to us. Apparently this dish is popular in Tamil Nadu. This incident has us in splits even today. But it was the inspiration to recreate my own version of the Kothu Parota or Kothu Roti.

I’ve used leftover Chapatis (Rotis) instead of Parotas, its lighter on the stomach and anytime there is leftover chapatis, this is the easiest and tastiest way to finish them off. I’ve used eggs but this can be made without eggs and it will be just as tasty.



2 leftover 8-inch whole wheat Chapatis/Rotis
3 tbsp Oil
½ tsp Mustard seeds
½ tsp Fennel seeds
Few curry leaves
2-3 Green chillies, slit lengthwise (adjust to taste)
1 onion chopped
1 large tomato chopped
¼ tsp turmeric
2 eggs, beaten lightly
1-2 tsp Pav bhaji masala
1 tbsp Chopped cilantro

Heat oil in a pan. Add mustard and fennel seeds. Let it sizzle. Then add curry leaves and slit chillies. Add chopped onions and sauté until done. Add chopped tomatoes, and turmeric. Cook until tomatoes are soft. Add the chopped chapatis.

Combine and then add the beaten eggs. Scramble on medium heat. Season with salt and add pav bhaaji masala. Combine well and cook for a few minutes. Garnish with chopped fresh cilantro and serve hot.

I never liked having leftover chapatis but now I make extras so I can make delicious Kothu Roti the next day.

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Beer Mug Cake

I am enjoying my vacation here in India and time seems to be flying faster than I can possible imagine! Last month was my brother’s birthday and I had to bake him a cake…”had to” because it was an order from him even before I got here 🙂 I would have baked him one even if he hadn’t told me, ‘coz I’m always on the lookout for these occasions to create something different. This time I did a cake which looks like a Beer Mug. He is working with UB Spirits, so nothing else could have been more apt.

We had a small party at a restaurant with close family. Transporting the cake to the venue was nothing less than a herculean task! The cake was too tall to fit into any box and pretty heavy too. My mom was the ‘cake bearer’, and all along the way she almost held her breath for fear that the cake would topple..hehe! An experience she won’t forget! 🙂

My brother was thrilled to see the cake and I must say all the efforts were well worth it.

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April Mega Blogging Marathon #75 Round-up – Bakes from Around the World

This was my first Mega Blogging Marathon ever and I must say much that it was exciting and resulted in a host of scrumptious bakes, it was a huge commitment and required plenty of dedication. I joined the group only mid-March so I really didn’t have a lot of time to spare to bake ahead. From no activity on my blog in the past 5 years to 26 days of non-stop blogging, this marathon gave me a giant push to get back into blogging..very quickly 😀 When I emailed Valli of Spice Your Life to sign up for this event, she was little hesitant as I’m totally new to the marathon, but she agreed and signed me up. I’m glad she did! 🙂

I’ve learned so much on this awesome baking journey this month. Its amazing how cuisines across the world have similar bakes known by different names with slight changes in the way they are made. The amusing part was reading up on the history of the particular bake. From the scandalous Rigo Jancsi to the people-oriented Indian Ladi Pav, its been a very enlightening marathon.

If you missed a few or all of my posts, here is a round-up of all the 26 bakes in Alphabetical order. Brace yourself for a feast for the eyes, and if you try any of these bakes…a feast for the tummy too!


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A for ANZAC Biscuits I How to make ANZAC Biscuits – Day 1

If you’ve read some of my recent posts from the past month you would know I’ve been taking part in a blog event called the Blogging Marathon. This month’s marathon is a Mega Blogging Marathon. A group of us have taken on the challenge to explore Bakes from Around the World..sounds easy right..the catch ..the dishes have to be in alphabetical order, and no repeating a country more than twice. Easier would have been to pick 12 countries and make 2 dishes each, but I figured this was a wonderful opportunity to explore 26 countries, where possible. The challenging part was finding dish names from A-Z. Few were very easy and few took a whole lot of browsing and reading every cook book, baking book I own!

This entailed a lot of planning and from over a month ago. Researching recipes, making a list (that got edited one too many times) and then the baking began! I’m a stickler for lists anyway so sticking to this one was easier than I thought.

So sit back and enjoy my journey for the next 26 days (barring Sundays), where I will take you around the world through baked goods..sweet and savory.

My first bake, A for ANZAC Biscuits from Australia. These are crisp delicious cookies named after the Australia and New Zealand Army Corps established during World War I. History states that wives sent these to soldiers abroad since the ingredients don’t spoil easily and these biscuits had a long shelf life. (Source: Wikipedia)

These biscuits were crisp, light and had the perfect amount of sweetness.

You will need:

½ recipe yields: 16 biscuits

Recipe adapted from here 

1.25 Cups All-purpose Flour, sifted

1 cup Rolled Oats

½ cup Caster Sugar

¾ cup Dessicated coconut

150g Unsalted Butter

2 tbsp golden Syrup * – see note

1.5 Tbsp Water

½ tsp Baking soda

Note: I didn’t have golden syrup on hand. Found a substitute that works – combine 2 tbsp Light corn syrup with 1 tbsp Molasses. Use as needed.

Preheat oven to 350F. Line a baking sheet with parchment paper.

Combine flour, rolled oats, sugar and coconut in a medium bowl. Combine baking soda and water in a separate bowl. In a small pan, heat the butter and syrup until butter has melted. Add the dissolved soda water and turn off heat. Add this to the flour mix. Combine well to make a soft dough. Roll into small balls and place on lined sheet with enough room between them. The biscuits will spread while baking.

Bake for 12-15 minutes until golden brown. Transfer to cooling rack to cool completely. Store in an air-tight container. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

Enjoy these crunchy biscuits and munch on to the next bake.

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I for Indian Ladi Pav/Indian Dinner Rolls I How to make Ladi Pav

When I began to make a list for the Blogging Marathon, I was able to decide on a lot of dishes almost right away. A-H was a breeze and then came I. I had to use the country superlative for this one. Either it was going to be our very own India or something Irish. I picked India of course and chose to make the Indian Ladi Pav or Indian Dinner rolls. I’ve been meaning to make these for a really long time so this was the perfect time to try my hand at these.


The Pav/Pao/Pau needs no introduction. It has a fairly long standing history. Read on.


“ As Lizzie Collingham points out in her authoritative Curry – A Biography, the Portuguese landed in parts of India (Cochin, Goa etc) where the locals ate rice. But they missed their crusty bread, and in any case, they needed bread for Holy Communion. They could find wheat flour in Goa but yeast was hard to come by. So they started using a few drops of toddy to ferment the dough and created the various Goan breads we know today: the round gutli, the flat pav, etc.

It is from Goa that bread first travelled to Bombay and became a staple among locals. By the time British arrived with their white bread, the Portuguese-Goan pav had already been well established. And so British bread became an upmarket sort of dish, useful for making toast or sandwiches. But the food of the streets used pav, which could be sliced open to stuff an omelette into it or served alongside a spicy keema or a korma. And Bombay’s Goan community continued to use it as an alternative to rice. The first pav bhaji stalls were located near the old Cotton Exchange, because traders waited for the New York cotton prices (in the ’60s, these were carried prominently in all Bombay papers) that came in late into the night and early in the morning. But soon the pav bhaji stalls spread all over the city and by the late ’60s such restaurants as Tardeo’s Sardar Pav Bhaji were packing them in.”

Source: An article by Vir Sanghvi on foods contributed by the Portugese to Indian cuisine.

And that’s how Pav served up with bhaji in street side stalls became popular as it is to this day. Pavs are also used to make Vada pav, batter dipped potato balls deep fried and then slathered with a spicy garlic chutney and placed in between the Pav. More on the Vada Pav in another post.


You will need:

Recipe adapted from here:

Makes: A dozen Pavs (Dinner rolls)

2 cups All-purpose flour

1 cup Milk

1 tsp Salt

4 tsp Butter

1 ½ tbsp Milk powder

2 tsp Instant yeast

1 tbsp Sugar

Milk and Butter as needed for brushing the tops

Extra flour- for dusting

Oil for greasing pan

Warm the milk and add the yeast and sugar. Stir once and set aside for 10 minutes until foamy.

Combine all-purpose flour, salt and milk powder in a large bowl. Make a well and add the proofed yeast mix. Combine and then turn out onto a flat surface. This will be a very sticky dough. Add the butter and begin to knead. Use a bench scraper to gather the dough and knead. This process helps develop the gluten. The stickier the dough the softer the rolls will be.


Knead for a good 15 minutes until the dough comes together and forms a ball. It will be a soft ball, and not as sticky. Apply a little oil and place in an oiled bowl to double in size in a warm place, about an hour.

Dust your hands with flour and punch down the dough. Divide into 12 equal portions and shape into balls. Place in an oiled 8-inch square pan. Cover with a damp towel and allow to rise for another 45 minutes.

Preheat the oven to 400F. Brush the tops of the risen pav with milk and place in the oven. Bake for 15-18 minutes until tops are brown. Remove from oven and immediately brush the tops with butter.

Allow to cool and use as needed.

Freshly baked Pav is out of this world and these didn’t even last until I made a batch of bhaji. My boys enjoyed the soft rolls as is and didn’t quite need an accompaniment. I had a few with my favorite orange marmalade… mmm tasty! I’ll be sure to bake another batch very soon to have them with Bhaji.




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B for Basbousa I How to make Basbousa – Day 2

Basbousa is a traditional Semolina cake from Egypt. It\’s an easy no fuss cake soaked in a lightly flavored syrup. One bite and you are in cake heaven!


Its a light cake, not too sweet, and tastes even better when chilled.

Semolina cakes are popular in many parts of the world and there are several versions to this cake. I chose to make an Orange-cardamom flavored syrup to soak the cake in.

You will need: 
Makes:One 8-inch round cake
Recipe adapted from here:
5 tbsp unsalted Butter
1/2 cup Sugar (White, granulated)
1/2 cup plain yoghurt
1/2 cup Fine Semolina
1/2 cup Coarse Semolina
2 tbsp Milk
1/2 tsp Baking powder
Chopped almonds
Orange-Cardamom syrup:
3/4 cup sugar
3/4 cup plus 2 tbsp water
Few drops orange extract

2 pods cardamom, crushed to open

Preheat oven to 350F. Lightly grease an 8-inch round pan.
Melt butter in the microwave and set aside.
In a medium bowl which together the sugar and yoghurt until sugar is dissolved. Add the 2 types of semolina, baking powder and milk. Whisk to combine. Add the melted butter and allow the batter to rest for 2-3 minute until the butter is absorbed.
Pour into prepared pan and bake for 25-30 minutes. Prepare the syrup 15 minutes into the baking time.

Combine sugar and water in a medium pan with the cardamom pods and bring to a rolling boil. Add few drops of orange extract and turn off heat. Discard cardamom pods and reserve syrup.

The cake is done when a toothpick inserted comes out clean. The cake will be white when done.
Before you take it out of the oven, turn on the oven broiler to high and place cake underneath it only for a minute or two. Keep a watchful eye because the top can burn very quickly. You want a nice golden brown on the top.
Remove from oven and place pan on a cooling rack. Pour the hot syrup onto the cake while it\’s still hot. Allow to sit for at least an hour or more before slicing. Top with chopped almonds before slicing and serving.

This cake can be served at room temperature or chilled.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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