mushrooming – bondarzewia berkleyi

In the previous post you saw a sampling of some of the shrooms I have seen or collected lately.

Most of the boletes that I collected and started to preserve ended up in the trash.  I couldn’t get a good enough confirmation from the seasoned bolete shroomers on the fb bolete shroom groups I now belong to.  So, darn it all, but better safe than sorry, Don’t Ya Think?

Anyway, the other day I made this score, Bondarzewia berkleyi.  These guys are quite mature, but not completely past the edible stage.

According to wiki – Bondarzewia berkeleyi, commonly known as Berkeley’s polypore, or stump blossoms, is a species of polypore fungus in the family Russulaceae. It is a parasitic species that causes butt rot in oaks and other hardwood trees.

Here’s a link to more info,

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So my task, now that I am confident in the identification, is to figure out what to do with them.

Tasting them raw was a mistake.  Because these are older they are quite tough and the smell is horrific, like rotting fish.  The taste raw is also quite unpleasant, but also really peppery.

So first thing was to clean them up.  I ended up taking some of the thinner end sections, slicing them and sautéing them.  I then de-glazed with a bit of balsamic.  Really tasty.

I think using plain sautéed strips  to make fajitas, ragout, bourguignon, etc will work really well.

Oh, I think chunks made into pickle will be interesting too.

Here are some of the inner, really thick pieces,   I am poaching them in salted water to see what the texture will become.

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I am enjoying this new hobby, I am learning new stuff, good for the brain, I am getting out into the wild woods more, rather than manicured woods trails, and Rubi is getting out more often.   Plus we get to eat what I harvest.

 

 

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mushrooming – Did you hear the joke about the fungus? I could tell it to you, but it might need time to grow on you.

So you, my friends, know I like to eat.

I also like to eat inexpensively.   Which predicates that I like to forage.

You’ve probably eaten things at my house that include things I’ve “found”.

My newest interest is mushrooming.  I must have 12 different kinds in my yard.  Most of which unfortunately have proven to be poisonous.

Here are a few

I do have one patch of these gymnopus luxurians in the front yard, enough to make with one meal per harvest.

The other day I was on my way to CostCo,  I drove past a big group of mushrooms along the side of a small backroad.  I went a short way, turned around and explored them.  I took a few photos and got on my phones data and started to research.   It was taking too long so I just grabbed a bunch and punch them in the car.

Then driving past a bank I spotted another big group of different ones.  I turned around, took some photos, and this time had a stronger data link, these were definitely inedible. I left them.

Then, leaving CostCo, but still in their lot, I saw another big group of another different type.

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boletesThese have turned out to be Boletes, the family from which we get Porcinis.  These are not porcinis, but are in fact Pulchroboletus Rubricitrinus.  I have cleaned them and they are ready for drying.

I was not quite 100% with my id, mostly because what you see in pictures never 100% agree with what you have.  So last night I ate a chunk.  And did the same this morning, no ill effects so I think I have at least correctly identified them as edible.

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In a neighbors yard are these –  I’ve not yet caught them home to ask if I can take them, but I did take this picture.

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Meripilus Sumstinei, Black Staining Polypore, quite desirable, and edible.  Apparently quite good pickled!  I am going to have to go undercover in the dead of night if I don’t catch these guys at home soon.

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Fancy Food Work

A few nights ago we had friends over.   They had purchased a lovely bottle of wine whilst vacationing in Italy, hand carried it all the way back to the USofA, and left it with us to share with them at some point.

The wine, from the Montalcino region of Italy is a Sangiovese, blended with Cabernet Sauvignon, and Petit Verdot.

Lemartine says this about their wine –

IMG_1639Winemaker Notes

Lemartine has a distinctive richness combined with a classic elegance. It is a hearty, rich and elegant wine. The black and red berry fruits integrate to enhance a beautiful structure and firm, yet never aggressive tannins. Its generosity delivers minerality, intense fruit flavors and hints of leather, spices and black licorice.

In Lemartine, the Brunello grape still plays the lead role, as it does in all Poggio Antico wines, but here it is blended with Cabernet Sauvignon and Petit Verdot (planted back in 1997 and 2003 respectively). These three varietals, rigorously and exclusively estate grown at 420 meters altitude, refine separately in small French oak barrels of varied toasts. On the day they are blended together, they become Lemartine. Prior to release, the wine enjoys a further refinement in the bottle for at least four months.

Ok, so why the background on the wine?   I needed to pair a meal to this wine.  And not just a meal, but a sort of special meal, befitting the wine.

We started the evening with a Vouvray paired with a butter bean spread.

Butter Bean Spread

  • 1can butter beans, drained but not rinsed
  • 2 tablespoons tahini
  • 1/2 med Onion, sliced
  • 2 cloves of garlic, chopped
  • Olive oil, salt, and pepper as desired

I started by sautéing the onion and garlic in a bit of olive oil, then dumped that, the beans, the tahini, about 3 tblsps olive oil a pinch of salt, and a bigger pinch of coarse ground black pepper into my food processor.  I puréed til quite smooth.  Uncover, taste, and adjust salt, pepper, and olive oil as desired.

I served this with some whole grain crostini I toasted earlier in the day.

Dinner was a

Creamy Curried Cauliflower Soup.

  • 1/2 med Onion, sliced
  • 2 cloves of garlic, chopped
  • 1/3 lg cauliflower
  • 2-3 c vegetable broth
  • Curry powder, how much you use will be up to your preferences.
  • Garbanzo flour
  • Olive oil, salt, and pepper as desired

I started by sautéing the onion and garlic in a bit of olive oil.  I then added about 2 cups vegetable broth and 1/3 of a lg cauliflower coarsely chopped.  I let this simmer till the cauliflower was soft.

I added a pinch of salt, and a bigger pinch of coarse ground black pepper, and a tablespoon of a fabulous curry powder that I can’t remember the name of; it was a gift from Cliff and Alison from Merida.

All this then went in to the food processor with about 3 tblsps of garbanzo flour.  This was puréed and extra veg broth was added to get to desired consistency.  For plating, a large scoop in the bowl, topped with  toasted cashews, and I used fennel fronds for garnish.

Note:  using garbanzo flour as a thickener and to give a creamy taste and feel is something I learned whilst in Italy, in Lucca I believe.

It was really good.

And then a Stuffed Roasted Eggplant

I took inspiration from a recipe I saw online in Food and Wine

http://www.foodandwine.com/recipes/miso-roasted-eggplants-with-tomatoes-dill-shiso-and-black-vinegar

  • I used 2 medium purple eggplants, washed, ends cut off and split in half.
  • 2 tblsp miso and 2 tblsp mirin all mixed together the set the cut sides of the in a pan with the liquid to marinate.
  • While that was happening I rough chopped
  • 1 med onion
  • 3 cloves garlic
  • 1 fennel bulb
  • 8-10 baby bella mushrooms
  • About 1 1/2 cup grape tomatoes halved
  • this stuff was then drizzled with olive oil, salt and pepper and roasted(roughly 400f for about 20 minutes

The eggplant was also roasted about the same amount of time.

Once the veg mix was close to done I drizzled it with balsamic vinegar and let the acid burn off in the oven.

The eggplant was served over a Mushroom Orzo.

1/2 cup dried porcini mushrooms, I boil water and cover the porcinis to hydrate.

About 5 baby bella mushrooms, sliced

So I put about 2 c veg broth, and the porcini liquid, as well as the mushrooms on a medium heat, bring to boil, add about 3/4 c orzo and let cook.

Then, to serve, I placed an amount of mushroom orzo on the plate and spread 4-5 inches, then set the 1/2 eggplant on that, finally spoon on the roasted veg mix.

This is then garnished with chopped mint, sliced spring onion, and toasted sesame seed.

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and of course I completely neglected a dessert.  I seem to be pretty consistent on forgetting about dessert.

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I’m down

I have / had a down pillow.  It was my own personal pillow. I modified my pillow by removing 2/3 of the feathers, years and years ago.  I traveled with my pillow. I loved my pillow. I will miss my pillow.

I have, not with great regularity, washed my pillow, it has always worked quite well:  Fresh, clean, and fluffy.

Not today – today my pillow exploded, do you have any idea what that much down does to a washer, and everything else that was in it.   OMG, I hope you never find out. And the dryer…after much shaking I placed a few pieces in the dryer,   gads, it was a rain storm of feathers outside of the dryer escape vent.

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Guess I need to pillow shop –

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Travel

We love to travel.  We also love having and being in a comfortable home.

We returned to the USofA June 2016 after living in Mexico since January of 2006.

Prior to our retirements, (we opted to retire very early, in our 50’s) we traveled mostly within the USofA, except for yearly dive trips to Mexico and Central America.

In 2004 we did travel to France for our first European Adventure.

We’ve now also traveled to Spain, Portugal, and Italy.  I do love travel, and I do love European travel.

Mostly since returning we’ve only traveled between Pennsylvania and North Carolina.
We are ready and planning our next European adventure.

Great Britain

I was getting ready to go back to Merida to visit friends, and discovered my passport expires in July.  Just FYI – many, if not all airlines require more than 6 months remaining on your passport to let you fly.  As far as I can tell this is not a government rule, but an airline rule.

So no visit – My passport is enroute  to renewal center which estimates 4-6 weeks for processing.  And it now costs $110.00 usd for renewal. Crikeys!

Anyway, planning has started – for how long, what major areas, must see/do recommendations, …

“Travel is fatal to prejudice, bigotry, and narrow-mindedness.” – Mark Twain

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Gardening in Richmond

At the house on Midlothian Turnpike I had put in several temporary style raised beds for veggies and herbs.  They were doing very well and we were getting lots of tasty fresh goodies; spinach, kale, lettuce, tomatoes, squash, chard, and herbs.

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We even had this beautiful sunflower come up.  I didn’t plant it but can thank the birds for it.  And of course it is the birds who are now harvesting the seeds.IMG_0803

 

This is how I decided to do the herbs.  Just filled the voids in some cinder blocks and arranged them in a zipper pattern.IMG_0805

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How was I to know just how easy it was to move the herbs.   I just lifted the blocks and scooped up the rectangle of earth, root, and herb and placed it in a pot.

It was really easy – and the herbs transitioned very easily.  They’ve been doing very well in the pots but I knew I needed to get them in the ground before too very long so they could establish to make it through the winter.

When we moved into the Archdale house there was a play area in the back yard that included a wooden playset.

playset

 

This area seemed just right for a garden.  A bit shadier than I would like, but … Anyway, we gave away the playset, and I set out to plant the herbs the other day – Me, pots of herbs, gloves, and trusty shovel. Holey Moley.  I couldn’t do it.  I called Tom for help – he gave up and we went to Lowes and bought a pick ax.

Yep, Virginia’s notorious red clay, well sort of a yellowish/gold clay.   Gads and I thought the limestone of Merida was tough.

Well we finally got enough holes done for the herbs, and here they will stay till Spring.   I am definitely going to need a roto-tiller, sure hope to rent one rather than buy.

herbs

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the house, as staged for sale!

OK these are the photos from the realtors page of the house we bought.  As you can imagine, I am doing my best to “Debify” the house.

I have not yet started painting any rooms, but am adding color using area rugs, and throws.  We’ve not bought much furniture yet,  just a guest bed, and a couple chairs.

 

1 2909 front

front view

2 front hallway

front entry, looking to exit through front door.3 front entry

looking from front door  in to living room on left, and kitchen straight ahead.  To the right are bedrooms, and bathrooms, as well as stairwell to downstairs.4 living room

Living room5 living room2

other direction view of Living Room6 dining room

Dining Room7 dr view

Dining room alternate direction8 kitchen

kitchen, oh yes, I am in heaven!

9 kitchen2

Kitchen looking towards Dining Room.  Doorway on Right goes to screened in Porch.11 bedroomsEnd of hallway looking into bedrooms and hall bathroom

12 HallBath

Hall Bathroom

13 Master Bath

Master Bath14 MBr

Master Bedroom with his n hers closets, although Tom uses both closets.  I have a separate dressing room.15 BR1

This is now my ‘craft room’16 BR2

this is my dressing room17 BR3this is the guest room18 screened porch

the screened in back porch, the dogs and I love this area.20 downstairs hall

The steps and hallway downstairs23 downstairs greatroom

the downstairs, aka family room, aka man cave24 downstairs greatroom2

downstairs from other angle25 garage

garage, the prius, and both motorcycles fir in here26 backyard

backyard27 backview

back view of house28 sideview garage

side of house with garage entry.

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