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@quirkyrn85.7: they say it's over budget @Busch Pilot #quirky #dimples #wavyhair #poolside #sunnyday

QuirkyRN85.7®
QuirkyRN85.7®
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Region: US
Monday 22 June 2026 14:17:27 GMT
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Comments

jesse_james828
Jesse James :
excuse me miss not to be rude in any way...I'm sorry if this offends you, but I think it’s against community guidelines to be this beautiful
2026-06-23 03:24:18
9
pumuckl3874
Pete :
Wow
2026-06-22 14:43:06
15
jason.yoder26
jasonyoder24 :
😂😂
2026-07-09 01:08:00
2
chiliwhilli
Chili Whili :
you are so popular, i bet i have 10 accounts that are following me since i added this account
2026-06-25 19:33:20
8
billyculver7
Billy Culver :
🔥🔥🔥
2026-06-25 10:02:01
6
hakanyilmaz816
hasan yılmaz :
❤️❤️❤️
2026-06-24 15:31:23
6
junior.parker20
Junior Parker :
😍😍😍
2026-06-22 18:36:10
12
brian.589
Brian :
🥰🥰🥰
2026-06-22 15:30:05
14
shanejohnson128
Shane Johnson :
😍😍😍
2026-06-22 23:52:50
9
tylerwoltman
tylerwoltman :
🥵🥵🥵🥵🥵🥵🥵
2026-06-22 17:29:17
12
joeygonz33
JoeyGonz3 :
😍😍😍😍😍
2026-06-22 14:45:10
14
plowboy029
Plowboy :
🥰🥰
2026-06-22 15:10:54
13
karelpoustevnik
kodl :
🥰🥰🥰
2026-06-22 14:30:08
13
summerloven85
🩷Kristina🩷 :
🔥🔥🔥
2026-06-22 14:46:11
6
johnday108
🌮John Day🍼💩💩 :
💯💯💯
2026-06-26 23:45:07
3
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Harvesting saffron is simpler than you’d think, albeit tedious. You want to pick the flowers in the morning when they’re fully open. Carefully pluck out just the three red stigmas, which are the threads, from each flower. Leave the yellow stamens behind. Let them dry completely on a paper towel for several days until they’re crispy and brittle. Store them in an airtight container away from light, and they’ll keep their potency from months to years. This little purple crocus is saffron, the most expensive spice in the world, and I just harvested it for the first time. People say saffron is worth more than gold, and when you see the reality of growing it, you understand why. Each corm flowers once a year, maybe twice if you’re lucky, and produces just a few threads per bloom. This is the first flower from a whole patch of corms I’ve got sprouting in the background, and I’m planting even more. It’s not a massive harvest by any stretch, but that’s exactly why it’s worth celebrating. Growing saffron isn’t about efficiency or filling jars overnight. It’s about patience, appreciation for the process, and knowing that every single thread you harvest is something you grew yourself. No grocery store markups, no questions about quality or origin, just pure homegrown spice that took real effort and time to produce. That makes it valuable in a way that goes beyond price per gram. If you’ve ever thought about growing your own spices, saffron is one of those plants that reminds you why it’s worth it. Small harvests, big rewards. Are you growing saffron, or is this inspiring you to finally try it?
Harvesting saffron is simpler than you’d think, albeit tedious. You want to pick the flowers in the morning when they’re fully open. Carefully pluck out just the three red stigmas, which are the threads, from each flower. Leave the yellow stamens behind. Let them dry completely on a paper towel for several days until they’re crispy and brittle. Store them in an airtight container away from light, and they’ll keep their potency from months to years. This little purple crocus is saffron, the most expensive spice in the world, and I just harvested it for the first time. People say saffron is worth more than gold, and when you see the reality of growing it, you understand why. Each corm flowers once a year, maybe twice if you’re lucky, and produces just a few threads per bloom. This is the first flower from a whole patch of corms I’ve got sprouting in the background, and I’m planting even more. It’s not a massive harvest by any stretch, but that’s exactly why it’s worth celebrating. Growing saffron isn’t about efficiency or filling jars overnight. It’s about patience, appreciation for the process, and knowing that every single thread you harvest is something you grew yourself. No grocery store markups, no questions about quality or origin, just pure homegrown spice that took real effort and time to produce. That makes it valuable in a way that goes beyond price per gram. If you’ve ever thought about growing your own spices, saffron is one of those plants that reminds you why it’s worth it. Small harvests, big rewards. Are you growing saffron, or is this inspiring you to finally try it?

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