I have one (1) artichoke plant. And here is what it's produced! Whee!

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Also: eating lunch outside & iced coffee in the yard and remembering two years ago when I would do this and play ambient cafe sounds on my phone to pretend I was out somewhere interacting with the world again

Candy caps drying on the windowsill! This picture is from two years ago (2020).

This year (2022) was great for blewits, just lousy for candy caps. Usually it is the other way around, which is odd, since candy caps have the reputation for rareness. I guess I know where the patches are, lucky me!

Got this puppy two weeks ago because buying flour 5 pounds at a time was getting too expensive.

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Despite their presence on a cutting board, these slices of what was almost certainly an edible Salt-loving Agaricus remained uneaten. It was only my second collection of this species; I almost always collect a new-to-me mushroom several times before trying it. Plus, the patch of lawn where this was found was adjacent to a patch of a different Agaricus that I know to be mildly poisonous.

The latter doesn't stain red when cut, though.

Maybe next year...

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Using #oupeinpo (#rulebased
process) to make some #bookart in an 8-page accordion-fold book. Each page is based on (literally) a four-letter word; each letter determines what you draw. Each page has the word written on it somewhere. You never know where this is going to take you, haha. #eyecontact #spacealiens

trypophobia warning, bolete pores 

There are plenty of inedible and edible boletes in my area: here is one from January. I don't know any of them well enough to cook and serve them. I removed the stem from this one as part of my identification process, though any such ID is tentative, so I won't specify here.

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I’m a simple soul. I like peace and quiet, reading and gardening. I’m a)old and b) extremely isolated. So, for example no kids or young people to ask about techie stuff. I regularly go a couple of weeks without interacting with anyone. So the other place has been hugely important to me, where I have about 7k followers. I would rather be on here though if I can get it right.

In case you are reluctant, perhaps understandably, to click on my previous post, it has to do with the supposed origins of tortellini.

erotic(?) 

I do a lot of research for my main job. This is the little tidbit which leapt out at me today.

"Tortellini, which I love -- tiny tortelloni, they’re normally filled with mortadella and prosciutto. Their shape -- reputedly at least -- is based on the shape of Lucrezia Borgia’s navel," he says. "And when you eat them, particularly in a very light sauce ... so you can really feel the pasta shape, it is slightly erotic if you think about it enough."

npr.org/2010/09/20/129997818/g

Henry Ford had a Soybean Laboratory. He was trying to make cars out of panels made from soybean-derived plastic.

This was in 1941!

plastics.syr.edu/page.php?id=/

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I'm a chef, so if I ask for something politely, please understand that to be an insult.

Blewits from January. Only the upside-down one was fresh enough to eat. It can be too tough to tell in the field, sometimes, whether the insects have gotten to your haul first.

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Folks, please remember to add content warnings to political posts, especially at times like this, and consider asking others to do so before boosting their posts. Sharing news and information is important but so is looking after everyone's mental health.

Blewit foraging was so unexpectedly good earlier this year that I froze some for later. Most mushrooms can and should be dried for storage, but blewits lose flavor when dried. Cooking, then freezing, is a fine way to preserve their distinctive taste, texture, and odor.

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The store had some nice pork bones today so I had to make some Tonkotsu ramen. Rushed it a bit so the stock could have been a bit more flavorful, but quite nice all in all.

One of the blewits from yesterday's photo chopped for chicken stew, also pictured.
This was back in January of this year.

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Kith Kitchen

All about food, friends, cooking and community.