update on everything

plants:
     well, turns out the seeds the USDA switched out for my yellow orinoco seeds were a turkish/oriental variety. this variety is used mostly as a spice tobacco to add flavor to blends. i already have to oriental varieties and now i have this Smyrna one. But it turns out that the yellow orinoco is actually not a burley type so i would probably have a hard time color curing it. so maybe the switch was a good thing after all.
     as for my other seeds. i have planned to grow only 5 types of tomatoes this year and will focus mostly on things that are more disease resistant.

im gonna start most of my plants in march and march and April, i got the camera fixed so pics of everything are coming soon

health/fitness:
its been about 4 weeks on my cut and i have lost only about 6 pounds. i am now at a 500 calorie deficit from my maintenance calories. i am also taking an ECA stack and hope to add in some  high intensity intreval training soon into my routine. hopefully i will have those abs by the summer.

cooking:
im going to give you guys a very easy dessert recipe here. its a recipe for flan or creme caramel.
basically its a simple custard recipe. its more of a basic idea than a recipe and this way you can mold it and add things to it to make it unique.

2 eggs
1 cup of milk
teaspoon of vanilla extract
sugar to your liking(dont be afraid of salmonella,the risk is minute)
optional ingredients: coconut,nuts,fruits,extracts,herbs,syrups,protein powder,etc
 pretty much any flavoring agent can be added.

instructions: beat the eggs with the sugar until the sugar is melted. afterward add the milk and vanilla and wisk this together. you now have the custard mix. in a separate saucepan you are going to make the caramel that goes in the bottom of whatever your gonna put the custard in to bake. mix 2 parts sugar to one part water,make sure there will be enough to cover the bottom of whatever is gonna hold the custard. boil this mixture until it turn light golden/amber. take it off the heat and immediately pour enough to thinly cover the bottom of the bowl or rammequin. this will then cool and harden.

pour your custard into the bowl or bowls with the caramel bottoms and put them in a large pan, you will then have to fill up the pan with hot water half way up the bowls. this water bath will prevent the custard from cracking.

put the custard in its water bath in the oven preheated at 350 degrees,check on them every 30 minutes and see if a toothpick stuck into the center comes out clean, if yes then they are done. let them cool and then flip them on to a plate and enjoy.