Yes it has been in a north east facing window the whole time. I don’t think my apartment was quite warm enough for the plant to flower for a long time so it took longer than it should have but this year I got lucky I guess.

Well I originally propagated the plant from a store bought pineapple almost 5 years ago and it finally began to flower about 4 months ago. Check out my other posts on this sub I think this is the 4th post I’ve made since I first noticed It was starting to flower

Merkin problems

I feel like pineapple quality should be the term used to describe ultra high quality pics now like the opposite of potato quality because they are such an impressive thing. I’m going to start describing really nice high quality photos as pineapple quality from now on haha

The best advice I can give without being present to demonstrate is to let the knife do the work and essentially just slide the edge of the blade across what you’re trying to cut while only allowing the weight of the blade itself to apply the downward force until the edge catches. You should never really apply much downward force to cut in general so that the knife can actually slice instead of essentially wedging what you’re cutting apart. The hardest part is getting the blade to catch at first so it might take some finesse to start a cut but other than that there isn’t much else to it. Obviously there is a point that a blade is essentially unusable if it is completely blunt but in most cases a dull knife can get the job done. One last trick, for tomatoes and other soft things with a tough skin, using the point of the knife to slightly puncture the skin first will give you a place for the dull edge to catch to start a slice.

It’s all about the slice. One of the best lessons I ever learned in the culinary field is being able to cut with a dull knife

A true professional can do amazing things with the situation provided. A sharp knife would make things convenient but a real professional would be able to do something special even with dull knives. If op wants to do something special, then they need to forget the idea that the knife makes the difference and ask the questions about what they can do to show what they did to the food made that thing great. My greatest acknowledgment from cooking is when people notice that my effort is top tier. The inside didn’t have to be razor sharp to show that my cuts were intentional.

Coooking is about knowing the secret to success. It’s not the secret ingredient it’s the secret knowledge to do the task the best way. If the knife is sharp it should be done a certain way and if the circumstances are different then it should be done differently. But if you want to know how to do something the best way in a specific situation, the question shouldn’t be about the tool specifically but rather the technique for the situation considering the variables. I can tell you how to cut things with a dull knit but if the knife is sharp, my advice would be different

So far doesn’t smell like anything really or at least I haven’t noticed.

Probably my leggy ass jade. I got this thing as a pup in probably 2005 or 2006 and it has somehow survived a ton of BS. The pups that this thing has produced have all been much more successful than this one but I still love this thing.

This is the first pic that I have of the plant that I took presumably because it was when it was actually showing growth. I’m guessing that this was a few months after I originally jammed it in this weird rectangle pot. This was from September 2020 so I probably bought the original pineapple sometime around the original covid lockdown. I guess it is closer to 4 years and a couple months old actually. I have only repotted it once since then and it has only ever been in that window.