@theelzbth: Have you seen/smelled these? I learned what a “stinkhorn” fungus is this year and I wish I hadn’t. I thought it was rotting seafood at first, but then I google imaged search and found it was a fungus and now there are so many!! 😣 #zone8a #stinkhornmushrooms #zone8garden #backyardgarden #

Elizabeth
Elizabeth
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Region: US
Sunday 15 June 2025 21:55:45 GMT
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amberdaiglee
Amber ☀️ :
i thought it was old crawfish shells at first 😂😂😂
2025-06-15 23:16:53
6
unpocoloco396
una_vida_verde💚 :
I hope this never finds me😂
2025-06-19 17:12:20
1
tarynitup19
tarynitup :
The literally worst smell
2025-06-16 00:36:42
1
cristiebadashe
Cristie :
ugh stinkhorns are so gross!!! 🤣
2025-06-15 23:39:30
1
jennifergilbert2007
JenniferGilbert :
They are so bad! We used to get a mess of them in our flower bed every year and you could smell them from inside the house.
2025-06-15 22:29:06
1
darrosaurousrex
Alessandra Darr :
oh the mighty stink horn
2025-06-15 23:07:56
2
odetomycoffee
SarahBoBarah :
dig them up put them in a bag seal them and trash them. The flies spread them they will grow across your yard. ask me how I know 😭😭😭 unfortunately they spread underneath the ground too. fungicide is supposed to help get rid of it but I threw pine mulch over it and that seemed to work ok
2025-06-16 03:27:10
1
ob2sunshine
ob2sunshine :
those look like Japanese beetles they will eat ur garden to pieces
2025-06-15 23:21:02
1
hughie.izachaar
Hughie Izachaar :
johncrow blow nose
2025-06-16 00:25:47
1
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Earl Grey Matcha Basque Cheesecake 🍵🍃 Happy New Year, everyone 🎉 It’s the first recipe of the year and I made this beautiful Earl Grey Basque cheesecake with a matcha mousse topping. 🍰  Honestly, who can resist such a dreamy dessert that’s creamy, fragrant and perfectly paired with matcha? Hehehe 🍃  Ingredients: Earl Grey Basque Cheesecake  - 700g cream cheese - 220g sugar - 1 tsp vanilla extract - 4 large eggs - 300g heavy cream - 7g earl grey leaves - 15g flour - 15g cornstarch Matcha Mousse - 130ml hot milk - 12g matcha powder - 8g gelatin sheets - 300 ml heavy cream - 35g sugar - 18cm / 7 inch cake pan  Instructions:  1. Heat the heavy cream until just steaming, add 7 g loose Earl Grey tea and vanilla, cover, steep 10–15 minutes, strain, and cool. 2. Preheat the oven to 220 °C (430 °F), top/bottom heat, rack in the middle. 3. Mix cream cheese and sugar until smooth. 4. Add eggs one by one, mixing just to combine. 5. Add the cooled Earl Grey cream and mix gently. 6. Sift in the flour and cornstarch, mix briefly, then strain the batter into the prepared pan. 7. Bake 35–45 minutes until deeply browned with a jiggly center. 8. Cool 30–60 minutes, then chill overnight. 9. For the matcha mousse, soak gelatin sheets in cold water. 10. Mix matcha with hot milk (80°C) until smooth, then stir in the softened gelatin until dissolved. 11. Whip heavy cream with sugar to soft peaks, then gently mix in the matcha mixture until smooth. 12. Pour over the chilled Basque cheesecake and refrigerate for at least 2 hours. 13. Dust with matcha powder and serve. #basquecheesecake #earlgrey #matcha #cheesecake
Earl Grey Matcha Basque Cheesecake 🍵🍃 Happy New Year, everyone 🎉 It’s the first recipe of the year and I made this beautiful Earl Grey Basque cheesecake with a matcha mousse topping. 🍰 Honestly, who can resist such a dreamy dessert that’s creamy, fragrant and perfectly paired with matcha? Hehehe 🍃 Ingredients: Earl Grey Basque Cheesecake - 700g cream cheese - 220g sugar - 1 tsp vanilla extract - 4 large eggs - 300g heavy cream - 7g earl grey leaves - 15g flour - 15g cornstarch Matcha Mousse - 130ml hot milk - 12g matcha powder - 8g gelatin sheets - 300 ml heavy cream - 35g sugar - 18cm / 7 inch cake pan Instructions: 1. Heat the heavy cream until just steaming, add 7 g loose Earl Grey tea and vanilla, cover, steep 10–15 minutes, strain, and cool. 2. Preheat the oven to 220 °C (430 °F), top/bottom heat, rack in the middle. 3. Mix cream cheese and sugar until smooth. 4. Add eggs one by one, mixing just to combine. 5. Add the cooled Earl Grey cream and mix gently. 6. Sift in the flour and cornstarch, mix briefly, then strain the batter into the prepared pan. 7. Bake 35–45 minutes until deeply browned with a jiggly center. 8. Cool 30–60 minutes, then chill overnight. 9. For the matcha mousse, soak gelatin sheets in cold water. 10. Mix matcha with hot milk (80°C) until smooth, then stir in the softened gelatin until dissolved. 11. Whip heavy cream with sugar to soft peaks, then gently mix in the matcha mixture until smooth. 12. Pour over the chilled Basque cheesecake and refrigerate for at least 2 hours. 13. Dust with matcha powder and serve. #basquecheesecake #earlgrey #matcha #cheesecake

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