The Frogs Have More Fun...

Flowers



"All the names I know from nurse:
Gardener's garters, Shepherd's purse,
Bachelor's buttons, Lady's smock,
And the Lady Hollyhock.

Fairy places, Fairy things,
Fairy woods where the wild bee wings,
Tiny trees for tiny dames.
- These must all be Fairy names !"

(from Child's Garden of Verses
by R.L. Stevenson)


"Anyone can write a short-story.
A bad one, I mean."

(R.L. Stevenson)
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"Science without conscience is the Soul's perdition."
- Francois Rabelais, Pantagruel
- Acc to/above is citated from: Medical Apartheid. The dark history of Medical Experimentation on Black Americans from Colonial Times to the Present, by Harriet A. Washington (Doubleday ; 2006 ; p. 1.)

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"In the high society of the first half of the century, marriage, despite it's bestowal status upon the wife, was the most absurdity. Marriage, conferring instanteous rank or money, ... lost most of its prestige and moment right after the wedding. ...By the end of the century, spurred by Rousseau's moralistic Nouvelle Hèloíse, a contrary cult, that of virtue, arose. After 1770 conjugal and maternal love became not merely admissible, but, for some, moral imperatives. ...

[...]
...Rousseau, who sought for himself the crown of morality in ostensibly defending marriage, presents in his Nouvelle Hèloíse the most enticing and extended defense of illicit love ever penned. The root of the problem is that as the century progressed sensibility became confused with morality: passionate feeling, if expressed in a highly civilized mode with grace and nuance, makes us forgive the Rousseau of The Confessions, for example, his pettiness, his jealousies, his betrayals. This moral-amoral byplay, present already in the novels of Richardson, was to be more intense as the century unfolded."
-
Madelyn Gutwirth : Madame De Staèl, Novelist. The emergence of the Artist as Woman (10,15.)

;
"...As the social contract seems tame in comparison with war, so fucking and sucking come to seem merely nice, and therefore unexciting. ... To be 'nice', as to be civilized, means being alienated from this savage experience - which is entirely staged. [...] The rituals of domination and enslavement being more and more practiced, the art that is more and more devoted to rendering their themes, are perhaps only a logical extension of an affluent society's tendency to turn every part of people's lives into a taste, a choice; to invite them to regard their very lives as a (life) style." - Susan Sontag , on 'Fascinating Fascism' (-74; p 103;104-5 at Under the sign of Saturn)
; "Anyone who cannot give an account to oneself of the past three thousand years remains in darkness, without experience, living from day to day." (Goethe) - as cited by Sontag (on same compile; p. 137.)

;
"It is widely accepted that we are now living in the 'Anthropocene', a new geological epoch in which the Earth's ecosystems and climate are being fundamentally altered by the activities of humans. I loathe the term, but I can't deny that it's appropriate."
; (Goulson), Silent Earth : Averting the Insect Apocalypse (2021; p 47.)
;
"It is sometimes said that humanity is at war with nature, but the word 'war' implies a two-way conflict. Our chemical onslaught on nature is more akin to genocide. It is small wonder that our wildlife is in decline."
; (Goulson, 2021 ; 118.)
;
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"If we believe absurdities, we shall commit atrocities." (Voltaire)
- Citated from; (Joy, Melanie), Why We Love Dogs, Eat Pigs and Wear Cows : An Introduction to Carnism(2010; p. 95.)
;

"In the presence of the monster, you have eyes and ears for nothing else."
; (Flora Tristan) : London Journal of Flora Tristan: the Aristocracy and the Working Class of England ; 1842-edit. (tr: 1982. ; p. 71.)

;
"Every minority invokes justice, and justice is liberty.
A party can be judged of only by the doctrine which
it professes when it is the strongest."
Mdme de Staêl
(on) 'Consideration sur le Révolution de la Francaise' [1818]


7/8/11

Cooking companion, Pt. XIII

 
This section from the Cooking companion (Pt. XIII) was originally intended contain recipes from some typical harvest foods like the vegetables, roots, (... and berries), etc. But, turned out we had a few recipes (mostly) prepared and so I considered these imported delicatessen (Avocado, Yam) just as suitable harvest offerings at this part.

 ...But the first offering is still from Medieval-cookings (see the others from preceding section). Recipe's mentioned to originate from Royal cook-books (from the 1390s even, prepared on the court of Richard the II...apparently king of Great Britain and Scottland at the time[?]) I guess, the Lamb-pot(/-Casserole) is still cooked lot similarly also elsewhere on various kitchens/places. As I rarely eat lamb, I have not much of a better information/knowledge from that.... 


Herbs are of crucial importance on this, so they should be fresh (/On the other hand, I could imagine this been eaten during the colder winter time ie when there probably wasn't any fresh herbs available but only dried some...) Anyway: must say that this recipe completely changed my opinion from British kitchen. This one's a very delicious meal and makes a best from the ingredients at it. (But, due that it's prepared from meat we'll therefore devote the rest from recipes at this section stricktly for vegetarist offerings...)
 

(English) Lamb-pot

Ingredients: 800-900 g boned (ie non-bone) Lamb; 4 dl water; (some) Chicken-broth; 2 Onion; 1 tsp Parsley; 1 tsp Rosemary; 1 tsp Thyme; 1 tsp Marjoram (...had none so I used Sage, All the preceding recommended of the fresh herbs...); ½ tsp Ginger; ½ tsp Caraway (left that out...); ½ tsp Coriander; (little) Salt; 2½ dl White wine; 2 Eggs; 2 tbs Citron juice

Recipe: Slice the meat for small squares, boil in the water (w. Chicken broth). Cook for a moment, remove the (possible) foam. Add (sliced) onions, herbs chopped and the spices (also add the salt and wine). Lower the heat and let cook about 1½ hours (cover the kettle with lid. Lastly take kettle aside and mix the Eggs w. the citron juice, pour that within while stirring (don't forget to take kettle aside first...). Served. (...And perhaps it should be noted that it's recommended to use the iron kettle).
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...Avocado I didn't use to eat much until the more recent times. When younger, I guess I preferred the more typical fruits (for them are sweeter by taste). But nowadays, as I happened to read about S.American Monkeys (Spider-monkeys perhaps, or some other species) bothering to take the whole trouble from peeling avocados, and also removing the seeds, (Actually it's said there's relative little to eat in a single fruit - On those which grow in the wild on forests even less than at the cultivated some.) ...I've then began thinking that the Monkeys probably know better how to maintain the healthier diets than does the man. 

So, I often fx take some avocados with me while on walkabouts to someplace, they are easily carried and there's also lots vitamin and energy. Because I don't have any especial recipe for avocado, I just prepared this regular soup... (...Also it was considered smthg prepared from the Corn, but -likewise - as I've got not any good recipe, I think some corn grated over this does well too. Makes the soup even little more tastier, I think.)


Avocado-Soup

Ingredients: 2 (ripe) avocados; 2 dl Chicken/Vegetable-broth; (About) 2 dl natural Yog-hurt; 1 tbs Citron juice; 1 tsp Sambal Oelek (spices); salt, sugar

Recipe: Simple. Slice the avocados (peel and remove the seed first). Then mash all the ingredients together, add the spices.
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And, has to say, little similarly for the Yam I only found this recipe. Yam has a rather interesting taste - The root tastes little like flours, perhaps (You probably either like it or not). Spices are the important part on preparation of this too, and as I didn't find a suitable selection available I prepared some mixture of my own (contained at least chili, pepper, black pepper, curry, ao.). Served hot or coollen, but the spices make the taste, I'd say...

Spiced Yam

Ingredients: 45 g butter; 2 Garlic gloves; 1 kg Yam (..but I only used for this about 300 g); Some Tomatoes; Spices (Chili, Pepper, Cinnamon, ...but the recommendation is use some African spices mixture); Salt; ...And for the overs Natural Yoghurt (w. some herb)

Recipe: First peel the Yam, slice for pieces. First fry the (crushed) Garlic in oil (couple minutes). Add the Yam (and still fry a little more). Slice the tomatoes and remove separately the juice. Add spices and (chopped) tomato in the pan. Soon after, add juice and salt. Let be (under lid) for about 15-20 minutes. Served w. Yoghurt and Parsley (pour over yams on plate.)

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Dessert recommendation; It's also from the Medieval recipes, but I heavily modified that. Fx, I reduced the amounts little and also changed the berries for Cranberry (Original recipe uses Blueberries...). Doesn't seem like too difficult to make, but notice that because I had not time, I didn't experiment with this yet. Therefore, anyone is free to try that at your own risk, (the recipe) could turn out as a complete flat-cake in case the amounts don't mix well, fx... [Prepared that and that made quite a success...I only noticed that the Cranberries aren't so useful for dyeing, so if wish make colourful use some other berries. And...their rather crisp berries, therefore I used quite much sugar, but the taste not shows on plain juice (much), so the amount from sugar can be reduced (a bit), if wish... ; W-G.]

(Twin-colored) Almond-Milk Pudding

Ingredients: 125-150 g Almond (crushed); 3 dl Milk; 3-5 gelatine leafs; 150 g sugar; ½ dl cream; (about) ½ dl Cranberries (...for serving the Pudding can be decorated w. some red berries and leafs of Mint)

Recipe: Milk, almonds and sugar are first put in the kettle together, heat that (while slowly stirring), about 10 min. (Meanwhile) soften the gelatines at cold water. Extra water of them, and then melt gelatines for a few cups of Almond-milk, pour that in the kettle (Stirring). Once coollen the (whipped) cream is added. After that, squeeze the insides from Cranberries to juice. Divide the pudding for two pieces and color the other part w. the juice. Pour the colored part on a plate, and then the other part over that. Let be in the refrigerator for overnight. Finally, on the next day that's turned over still and placed to a serving plate, decorated the way wished.
(W-G.)

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(Some) Mid-Summer Enchantement(s); 


(I guess), We can quite as well continue the series from those little Natures gifts/Wonders also within these Cooking-posts. That so, because the ongoing 'Undesigned chapter'-Series seems appear rather randomly (and unexpectably perhaps).

So, at first here's this lovely and enchanting, a common but historically valued plant - Meadowsweet (Filipendula ulmaria). Belongs to the larger family from Roseceae, which also contains the commonly known Roses. It's known from having had (still has, perhaps) a common usage as decorative flower at the weddings and other social ceremonies - It's cultural history even goes far in the past, from Meadowsweet is mentioned that of the archeological excavations from the (Nordic) Bronze Age (...from 1500 B.C., and until early Christianity or smthg like that...*) on the graves there's sometimes been found it's remains/pollen. (So one could suppose it once had - perhaps - a more religious usage/meanings, like many plants have had in the past.)

The fragnance of the meadowsweet is very nice (perfume-like one could say.) The plant blooms around mid-summer time (onwards from the Mid-summer party) ...So, a bunch of those in the home decoration makes well, and the flowers scent is even mentioned helpful to the headache. It grows commonly on places with enough moisture (at least on Fennoscandia grows on the creeks, roadsides, lakesides, etc. ), so it's not a big harm if picking a few. Also, like one could easily guess, from meadowsweet bloomings it's also possible find a various kinds insect at this time of the year.



From some reason - don't know why, I usually don't devote too much attention for the plants - I've always liked these flowers a lot;  Perhaps I ran to some place growing bushes of meadowsweet and became toxicated by them on my early youth...


The insect (species)  - and not the less respectable creature - on this sequel is the Lesser Marbled Fritillary (Brenthis Ino).  The 'Frits' (If that's any correct term, it probably refers to various quite similar-looking butterfly genera...) are these colourful and occasionally quite large species with some 'dots' on underwings. They (apparently) belong for the group/tribe of the Heliconiinae, ie are believed related to some better known S.American butterflies. And it's said that there appears most species from this group ("Frits") on the whole of Europes at Fennoscandian Nature. ...Even though most of the larger species are quite fast flyers and change places rapidly, so you don't necessary see them so often as some more usual species. Some species which favor marshes environments have also become scarcer at South Fennoscandias due decline of their main habitats (During perhaps some past half the centurys time.)

This one in the pic (Brenthis Ino) is mentioned to belong for the bit smaller species from them (Wingspan around 3.5 - 4.5 cm) and it's also said that - with a few others - being among commonest from the 'Frits', around the mid-summer period when it flies. Typically can be encountered at the meadows, fx. But, what makes it presented on this instance is that caterpillars are mentioned live on Meadowsweet (and, at related plants, as well as on some other like fx the wild Raspberry.) 

So, a few respectable species this time, neither from those possibly is not of a similar ecological importance than our preceding insect example (Bumble-bees)...But they're both some of my personal favorites, so I picked them at this. (And view the recipes section too, if wish...)

* - Note: ...But, at the Northest from Europe that would be somewhat later timing/periods, since (as I recall that...) there actually wasn't so called Bronze ages, and the first (modern) human settlers are believed arrived at some significant later period of time. However...I don't bother check for the precise (assumed) timing from this. ; (W-G.)

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