Kit - chen

- Series of view-points on Commonwealth ; pt IV.

”It will not, I am sure, come as a surprise to any of my readers that I was thinking of the problem Sirius had with a privileged class, which seems to re-create itself constantly and everywhere. [...] I have more than once put forward the view that the possibility is we exaggerate the importance of this phenomenom. If a corrupt class can be expected to form, always and invariably, then this is as a result of, concomitant with, the strenghtening and enlarging of a larger, and generally vigorous and active, class on which the effete one float like scum on a wave. Has there ever been a society without its spoiled and rotten minority? Would it not be better simply to expect this, and to legislate limits to what cannot be prevented, rather than allowing fear of it to prevent any reforming efforts to be made at all – for that was what tended to happen. There was for a time – students of this particular sociological problem will be familiar with it – a very vocal faction putting forward the point of view that there is no point whatever in making revolutions (this was particularly strong after the rebellions on our Colonised Planets during the last phase of our Dark Age) because any revolution, no matter how pure and inspired, can be guaranteed to produce a privileged class within a generation. Worse, it was held that it was useless even to reform and reconstruct a society, for the same reason.

[…] It is my view now, after what I am sure must be conceded as a pretty long and thorough experience, that there is nothing to be done to prevent an effete class; it can be postponed for a time, at the best. But it certainly can be circumscribed, and a difficulty in the way of such circumscription is always a too-violent, an emotional judgement of such – after all – weak and pointless people. There has never been a self-indulgent privileged class that has not destroyed itself, or allowed itself to be destroyed, almost as soon as it has come into being and grown, and flourished...temporarily.” ; Doris Lessing. The Sirian Experiments. Canopus Argos: Archives, pt III (; p. 137-8.)

”... I shall end this chapter and this book by remarking on a fact on which the whole social system should rest: i.e. that, instead of destroying natural inequality, the fundamental compact substitutes, for such physical inequality as nature may have set up between men, an equality that is moral and legitimate, and that men, who may be unequal in strength or intelligence, become every one equal by convention and legal right.

… In fact, laws are always of use to those who possess and harmful to those who have nothing: from which it follows that the social state is advantageous to men only when all have something and none too much.” ; Rousseau, The Social Contract (Book I - Real property.)

...These above observations by Lessing (well, Rousseau also, underline added for the quote) appear quite self-evident, 'guess on these remarks any further commentary of mine not necessary...at this particular case.

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 ; ...So, I instead decided provide and recommend for my fellow-men and mainmortables this tasty recipe (Soup prepared from the Chickpea). 

 ; You only need: Couple dl chickpeas; some leek; some swede ; some tomatoes; broth; grated cheese;  spices (I used mint, parshley, black pepper).

; ...Preparement is simple, just fry the (precooked) chickpeas in the oil for a short time, add then slices leek, tomatoes and swede. Next add broth, spices. Let cook smtgh like 20 minutes.  Lastly, add the grated cheese for the heated soup. Serve on plates or small cups..

Very tasty, easy make on anytime you have some 10-15 minutes spare for preparing the meal.

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...few words on the Rye (and from some other god-forsaken weeds)

Weed ([Pron;] wéd) ; "n. a useless or troublesome plant in cultivated land, a plant springing up where not wanted in a garden etc. ; any useless or troublesome intrusive thing, [...]” 

- Cassell's Concise English Dictionary (ed. 1894-1995)

Merlin (...here showing what the miracles the weeds have potential to...)

[Mulskinner Eco-product Recom. XIX  ; II / 2014)] ; Rye (-bread)

; Some of my best friends these days are commonly known for weeds. In case of having followed this blog (even a little), the reader might've had noticed many so called weeds, that I've earlier given some attention for (as the natural herbs, or otherwise luxuberant, often also undervalued, delicacy). Acc. my recall we've so far presented alongside here at least the Plantain, also White-dead Nettles (that lamium album), and likewise there was fx an exemplary of the typical cultivated traditional plant, the Cornflower (C. cyanus) - It  unproblematically also has all the qualities fit for that criteria (...of the weed). ...Possibly there were several others too and fewsome others now prensented at this post.

However, it's very questionable about any plant what makes the weed (/smtgh for a). It varies a lot what makes weed (for) a weed, also depending, a lot, about on which part of the world we happen find ourselves inhabiting. Also, the above reference from an 'intrusive thing', at that above quote, is very much dependant from criteria related for our human efforts, especially concerning the cultivation of soils, the preferred uses of plants, etc. Yet, personally I think that (above quoted definition from dictionary) quite satisfactory, what comes for the home-gardening...only that I also find there's a multitude weeds whose good qualities fx are often praised in the many herbals, modern and old. Additionally, it's completely dependant of their ecological importance and characteristics, whether various trees and shrubs also happen/can be described for to fit on that criteria about 'weed'.


Certain plants are often considered for weed due because they have strong roots, and, for that reason them tend turn for harms of farmers at the cultivation fields (Resultatively are often tried desperately keep away, fx via uses of the herbicides. ; ...fx, the Creeping thistle, Cirsium arvense makes a typical example. It's quite difficult to try eradicate, and  personally I've fx discovered the plant having a habit from growing everafter at my home-garden despite efforts to dig it's roots off. However, doesn't spread via seeds that effectively, making it probaly a bit less a 'troublemaker' than the flower most of us would automatically recognize to a typical 'weed', ie the Dandelion. It has the strong rooting, also grows on almost any places and only rare plants also spread so effectively via from seeds than it. However, from our traditional medicinalist  perspective we then find every-other herbal book, old and new, unanimously praising it's good qualities, contains lot C-vitamin, ao. Besides, the many hymenopteran species and other insects pay frequent visits on the Dandelions.) 

; And, basically, also fx Pennygrass (Thlaspi arvense) makes an example of similar kind, typical weed, often growing as the most usual 'road-side weed'. But, it's not nearly similarly disfavored plant as the preceding examples, probably for it also provides us with a nice, lovely flowerings without having too many from those "intrusive" characteristics, for it fx blooms here already around the end of the April, soon disappearing fom view, closely prior the turn of June. Yet, like many from the (so called) weeds, it has spread on these Northern regions of Europe only after the 1700s. 

; ...The firmest ecological prediction is that the warming climates shall bring alongside many resembling examples of similar 'weeds', some practically harmless of our human-point-of-view, but also some/many that most likely would turn out for the troublesome species.  ...The additional firmest ecological 'foresight' then makes us also mention that the most typically the invasive plant(/weeds) also love the human disturbed soils for their favored environments of spreading - so typical examples are, fx the wasteland(s), roadsides, field-sides, disturbed forest-floor - the latter most often resultively from the forest-cuts and leaving the land open and available on adaptive newly arrived plants for to colonize.  (The obvious positive-side of this 'coin', or noticeable from this often quite little considered 'ecological monster', appears that native uncultivated forests are environments where it is usually more difficult for those newly arrived 'weeds' to spread on and for. Albeit, it being not always so simple,  as there's also various foreign plants making the general exeption(s), some that are usually known as the actual invasive species. And this aspect, of course, not nearly happens similarly at the various places of the world, but the general rule is quite apparent; The more of a human disturbance any area has seen, the more of the accompanying non-endemic species tend have made their way for the region(s), alongside that.)

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; But, as the discussion at this was from the 'weeds' for positive value, a few words on the Rye, (Secale cereale) - our recommended eco-plant this time. In the past it was most commonly cultivated plant, and still is, nowadays even said for some time made a return to favored crop. Of course not generally it is known as any weed. Yet, I find it also stated that the cultivation of the rye likely (or so it seems at least believed), by earliest did originate of the plants been found growing at the cultivated wheat-fields. After some time - during hundreds or thousands years (who knows, but probably during a briefer period) - the early farmers took it's seeds also for cultivation...and so we've now for long since had (for a few millenia or smtgh like?) this most beneficial crop in uses of agricultures. 

At the North Europe, rye was in the past more important, due because it tolerates little colder conditions than the most other grain crops. Still during the 19th century, rye was most favored crop on cultivation especially at the Northest parts/regions of fennoscandia, as it's cultivation offered better chances for to avoid occasional/regular threats of the starvation (...in case of the cold weathers spoiling the expected harvests. Yet, from the 25 percent probability, or perhaps slightly more often, so happened. Also made the production and sale of tar to a favored alternative manner of livinghood.) 

; ...About it's good qualities I need not much of an ascertaining. Even that I consider myself not for any great favorer of the (so called) 'North-baltic diet', I've eaten rye ever for as long as I remember, since from the earliest childhood. A most traditional bread, and a most healthysome. (From it's good qualities, the modern study fx tends emphasize it's grains contain significantly large amount protein, and also many vitamins. As well, is sometimes adverted from acting as some pre-remedy in the digestative organs (stomach), possibly even can have effect as good preventive from the cancers development). ; So here's a well-baked piece of rye. The recipe is not the most traditional, or even precisely the one of a 'pure' rye-bread...This even contains some wheat-flour used (I found the recipe from an old kitchen book). Anyway, most delicious bread, acc. my own judgement. Also worth mentioning maybe is that the rye-bread remains fresh only rather short-while after baking(before it tends turn to a bit hard to chew), so, it's best eaten on the day baked and day after, about.

 (Above; Self-baked piece of the rye-bread. Was very tasty, I dare to tell you...)

Ingredient(s): (ca) 9 dl rye-flour (regular goes fine), 6 dl wheat flour, 2 tsp salt, 2 dl syrup (dark), 20 g margarin/vegetable oil, yeast (about 50 g, regular), 5 dl milk. ; Preparement: First pour wheat and rye-flours, salt (+ poss. addit. spices) and margarin/oil for a bowl. Grind the yeast for that. Next warm up the milk for a bit (about lukewarm, 37 C) and that along too. If using blender machine (or sim), the advice says to 'mixturize' the ingredients about 15 min, alternatively by hand for about 20 min (; ...But I actually think ca 10 to 15 minutes is quite enough, you'll soon notice that it's physically quite an effort, actually can make you even sweat...However, it's important that the dough is well-prepared.) Then, aside (under cloth) for about an hour. After that, divide for two parts, bake for suitable pieces and let them be (under cloth again) for yet another hour or so. Oven for 250 C (But when baking them reduce the heat to 175). Finally, with little wooden stick (or w. fx fork) pick small holes to the cover of breads. In the oven for an hour and eaten soon after. (One can also use oven-plates for breads, but I've not noticed it too necessary.)

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...From the fewsome important other plant(s) on this post, we have few words here on the Willows and the (Stinging-)Nettles. Both actually are very commonly termed or treated like typical weeds.  Willows are usually considered for trees or bushes that prefer the moisturic ground, (very) gregariously growing alongside the ditches and riversides, ao. ...But it's actually little misleading view, I think. At least as the most commonly known willow species here (apparently Goat willow, Salix caprea), often grows on a bit dryer grounds too. Actually, the most magnicifiently flowering older willow-trees one often can see at the other kind of environment(s), fx on old hillside-meadows, edges of boreal forests, ao. In short, places where the it usually grows a bit more slowly, and scarcely. Of course, it's mostly or largely due from  the human practices, as from many places growing smaller coppices the shrubs are regularly cut down, so the fast-growing willows grow there even on more fast pace...just like the (typical) weeds often - but not always - do.

; But for me, like most people, actually the willow flowering always marks the first sign of the Spring. And, the flowering of Maples tells of the begins of Summer. ...However, at this particular year it was rather confusing: After the record-breaking warm winter season, felt on March like the Willows would - kind of - been confused too and their flowering began relatively late. Comparably, due from warm weeks on the late April, the blooming of Maples began surprisingly early (at the moment when writing this), leaving only few weeks, maybe 1-2 weeks, in btw. Not the most usual 'spring cycles' of their flowerings, I think (...although I've not followed that anyhow longterm). 
 

(; Above and below, some willow-flowers, at the bloom around midst of April, this year.) 

; Willow's blooming, like from almost any plants,  are most lovely just during the few days from the flowers having opened. Often also are more easily observable compared to many other trees (for the latter mentioned usually grow more tall.) 

; Willows (salix) twigs and stem have the greatest flexibility and so it belongs to the plants that've had most countless human uses, making of various tools, bows and arrows, criss-crossing weawings made for baskets (et sim.), etc. If we then also mention that willow(s) seem traditionally been a trees consecrated for the Moon-goddess (in the pre-christian beliefs), that'd probably more than I at first planned to say on this.   


; ...But whether or not you'd expect more words devoted for it's lovely flowerescence and otherways great ecological importance (here North at least), can't possibly leave unmentioned from it also had (some) important role in the early developments of modern medicinery. Namely at the findings about usability of the contained salicin. While the uses of willow's bark been long past known at many herbalist traditions, the first pioneering efforts at the 1700s were made by some English vicar, Edward Stone. A little later, around early 1800-20s, the German and French chemists created the synthetic substance we now know as the salicine acid. ...Ie, the drug nowadays esp. known from it's great usability as the pain killer. It's story is quite comparable to some resembling (if not strickly similar) remarkably beneficial drugs (for human kind), whose discovery by origin was based at the plants qualities. (Robbins's book - of which the above remarks on willow and the acetylic salicine viewed - also seems mention some 'eighty million aspirin tablets are taken each day worldwide'. The book also discusses willow's (and it's good relates, aspen/poplars) uses at the nowadays popular eco-system services, namely it's good qualities of filtering toxic substances/wastes from ground, ie on treating water pollution. ; The Man Who Plants Trees, p. 59-62  and 129-136).

; At first, considered this featuring only willow for the natural plant accompanying the post, but since there's been several at most previous posts, we'll have some additional plant here too. (I don't have overwhelmingly much to say about it actually). 

The Nettles (U.dioica) are renownly plants w. many practical uses and were held in high esteem in the past actually. ; Prepared for the foods, as their nutrient-value seems noted comparable for spinach. The fiber manufactured from the nettles was in (prehistoric) pasts the most widely used plant material for making of clothes (..and later on, at least in the far North, or parts of it). As well the nettles-fiber was widely used for (making of) fish-nets. As well, the nettles have had most various uses in the old herbal medicinery. I've not familiarized w. those espesific, but E.Hoppe's renown herbal-classic, or 'gardening seasonal calender' (Året om i Örtagården, 1982) seems fx mention that from the nettles-root some liquids also were made on preparation of stuff 'cooked' to improve the hairs growth. (...Not meant enjoying that internally though, but via scrubbing on the head-scalp.) ; So I couldn't resist the idea from having the above comics-loan accomp. this post...just for the fun of it. [; W-G.]

 

The (stinging-) Nettles, springtime growth, near on ground.

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The food section ...for change (Con Funghi!)

”...the fish are jumpin' and the cotton is high...”

by Janis Joplin (/Gershwin); from Summertime.

This brief interchapter has a recipe and discusses from the fungi; Or, about mushrooms, svamps ...whatever their proper common name to use should be. (However, not much about fungus or the various relatives for the yeasts, et similar on this...or, from properties of those.)

Chanterelle (C.cibarius).

The fungi appear representatives of a group with some great anciety (Nowadays, seems it assumed/noted that almost by time when the earliest land plants 'climbed' of the seas, them were accompanied - and helped - with a variety genera from early 'fungal'-organisms. ; ...Ok, I just use the term fungi onwards from this, and no latinized taxonomisms or anything from their specific genera on this.) 
It's also said that formerly wasn't precisely understood how the fungi appear differ from the plant(s). Nowadays the fungi are lot better understood, albeit far from anyhow comprihensively. New species are found continuosly, perhaps partly due because what one usually sees of the fungi is their over-earth parts, the 'spore-head' (or smtgh...what's the word...that 'hat', I mean). The mentioned is only temporary formation - and not all species even form those. Major part of the fungi lives under surface, and forms associations with (fx) trees roots. (Known as the Mycorrhiza.)

I 've not any particular interest from the truffles - Those valued and expensive species that are gathered (nowadays also cultivated) with the trained dogs/pigs from the forests for them live completely under the ground surface. ...But seems it said been that practise - truffles collecting - via how the habit of the fungi of forming associations with (some) trees by earliest was understood. The Mycorrhiza(tzal associations) appear be of great importance for the trees growth. Fx, pines and oaks are said benefit greatly in their growth from that (Partly the reason why turning and digging nearby trees roots turns harming them much, temporarily at least.) In the northern (boreal, heathland) forests the pines are most usual trees, so no wonder you also can except finding lots species from fungi at pine-forest. However, fx spruce forest is equally 'desirable' habitat from seek those, too.

Considering the above said, it's then also perhaps not very surprising notice that there's lots valuable minerals and important vitamins in the fungi (So, I always like my spaghetti con funghi.) Although I remember the famous noticement on the old (Finnish) army manual saying that the fungi are not very adequate foods, solely eaten (It stated that one would have to eat about 5 kg of those for to meet the usual daily nutritious needs of the adult.) It is (yet) very truth there being much healthy ingredients one can acquire of eating fungi. I can't possibly over-emphasize this aspect, albeit it is - of course - only based on my own preferences. So, the Chinese culinary(-kitchen) also belongs for my favorites for there's often used fungi as the accompaniment foods. ...And why not, fungi not only contain many important vitamins and several species are also appear tasty. Also for the dietarists the best advert I could make is that they're also very light; Not much calories in the fungi ; Although, the regular mushrooms aren't that good alternative on any diets. But, in comparison to any fatty stuffs, or many forms of more usual foods, even them in fact are relative lightsome. ...Perhaps nicely and briefly said, if we conclusively of this notice few stuffs so recommendable on diets - and, by the same time also so underrated as foods - than the fungi. 

People would greatly benefit of cultivating them more commonly, especially so because it's also possible growing them without the sunlight. As the fungi don't use photosythsesis there's no need from sunlight. (Seems that the preferred level from humidity/moisture is almost sole necessary requirement on cultivation.) Actually (I think), comparison with the most human cultivated foods (fx/esp. to the aquacultures) seems favor their wider cultivation; Would have it's benefits. There's of course nowadays many varieties artificially cultivated. Likewise, exists lots old knowledge, the old folk tradition, about consumable natural fungi, though much of it is also nowadays from most part forgotten or smtgh that the younger people are hardly aware of. (Actually, I'm no exception as that you may already have noticed...)

However, in contrast for that very healthyness of fungi (as foods), renownly some species appear very poisonic. (To say it mildly; Good comparison is for the famously bitter and stinging tone of words by the mother-in-law. Seriously said, I couldn't possibly over-emphasize this aspect either...) For instance, some marine sponges are mentioned among most toxic creatures existent on Earth.  On evolutionary line they're also very ancient creatures (like was observed from the origins for all fungi, actually). Similarly as the case from plants, there's actually some bewildering array of 'chemial' defenses and particular toxic features at many fungi.
 

Among the most regular varieties from the usual forest species there's fx that (quite) curiously named and famously lethal-some, the European destroying angel (Amanita virosa) ; Luckily, quite easy from identify of it's pale white color. But, the misidentification  for some edible species is possible, fx for that species we've sometime earlier mentioned - ie for the Shaggy Ink Cap, Coprinus comatus. (The Amanita.-spec. sometimes grow that usual topping/hat of the fungi, but sometimes they don't, making it lot resemble the Ink Caps.) ...And there's also that species from Common Ink cap, partly poisonic too. So, actually I've though it a good idea to avoid all whitish fungi. 

Shaggy Ink Caps (C.Comatus)

...Not to mention that there's bunch of other genus that contain toxic species (by varying amounts). Seems it fx said that in the untrained eyes the Jack-o'-lantern-'mushrooms' (Omphalotus olearius) can be mistaken for the famously delicious Chanterelles. Luckily, we don't have the former mentioned growing here. (Besides) in my eyes they don't seem much for look-a-likes. ...Seems it therefore also noted that if collecting fungi of the woods one should always have/rely on experience by someone with adequate knowing from separate species.

The Amanitas (- there's several spec. of them too) also contain some enzymes that have the capacity for breaking down the human cellblocks (goes on structure level of the tissue, or the DNA-level, or smtgh like that...). However - and almost for us to wonder and be amazed from this great variety on Earthly abundance - seems it said that (the) keel slugs can and do consume those perfectly without harms! (...As their digestation system permits dissolving the toxics from those. In contrast, the slugs are noted being rather reluctant towards of eating fx Chanterelle, edible and delicacy from the human point-of-view.)


Obviously, in combined, we can conclusively notice that not all fungi appear edible; Even looking (some) merely feels rather dangerous... Yet, it should be stated that (the edible) fungi are among most recommendable for foods. Next time you think about the meals, consider replacing some part of it with the fungi of favored choice.

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  ...If you still feel like having appetite for the fungi (after these brief references to the poisonic spec. on preceded paragraph), here's a recipe; I've used various fungi at it. Of the natural growing (the fewsome I'm adequate familiar from) we have as local variety the earlier mentioned delicates from the (regular) Chanterelles (Cantharellus cibarius), or of the C. tubaeformis (latter mentioned are said look-alikes to the trumpet...or quite like, it's said...well, see for yourself). Alternatively, and probably more often, I've use the cultivated (domesticated) some, fx often preparing this from the Shiitake (lentinula edoesis), or from regular mushroom...Or, can use some other delicious fungi. (The preparation is simple, although maybe this is not perhaps most exceptional recipe one could make...but at least it's one of my own inventing.)

-- The Recipe; First the (preferred) fungi are marinated on sauce. Slice them to pieces (dried ones are preferable to keep at water priorly; 1-2 hours); Pour over 2 dl water, little of vinegar, 1-2 tsp  [– It's not necessary, but fx Chanterelles appear quite...tenacious?; so this is recommended...], peppers (crushed, about tsp), rosemary (fresh leaf) and (a little) of tomato-sauce. Let gather taste about half hour. ;Meanwhile cook - don't fry - the celery (...and that of that usual stuff, from which the stalk is used, not the leaf...) with the onions on pan, naturally w. some butter/vegetable oils. Once nicely colourful, add the spicing (coriander, nutmeg, about half tsp of each) ...And, only after that, add the spiced fungi (But, leave out the marinade waters, fungi have gathered far enough liquids by now). Let that be for about...10-25 min (Depending from fungi used.). After this, can add cream or vegetable oils to milden...if wish, it's not necessary. Offer with the selected accompaniment: potatoes, macaroni or salad fx. If noodles or spaghetti, you can also mix them for the same bowl. (; G.U.J.)

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Cooking companion, pt. XIV

From original intention this sequel was to contain various foods that can be prepared from the 'Natures offerings'. Means in this case that I considered it to consist recipes from (smth like) berries, salads, mushroom, etc, a stuff possible to pick by oneself ...But it then turned out that finding anything suitable maybe needs a bit more experience than I probably find myself mastering. Also, for comparison, the cultivated plants often are more easy prepare – after all, they were taken on cultivation and bred by the people in the pasts from plenty of reason, not the least that many are good and tasty. And, soforth this provides recipes from a favored plant, namely beetroot. ...Has nice English name besides, that a lot resembles this populous insects order (meaning the Beetles.)

Anyway, beside beets,  Rowan also has place on this,
So here's nice late Summer pic from the Tree and it's Berries...

We've probably already prepared several recipes from beetroot, so here's just some simple varieties, only. Root is most commonly known, but there's a place in the kitchen for other parts as well. First a recipe for salad, this is pretty good acc. my judging;

Mixed salad

Ingredients; Beetroot leafs (a single bunch, about); Any other (preferred) salads; Seeds - at least Sunflower-, Pumpkin-, and perhaps also (fx) cashew-nuts; Some pepper slices; And some slices of cooked eggs /or Feta (crushed). Sauce: Vinegar; Olive oil; citron-pepper; garlic (a few pieces); mustard ...and a little citron-juice poured over ready-made salad.

Recipe: Just mix them in bowl, make a sauce from vinegar, oil and spices. Lastly add egg slices and/or feta.

Sliced fried pieces (in the sauce)

Ingredients; 1-2 beets (sliced); Olive oil; Vinegar; Fresh herbs (I used tarragon, citron-thyme, and whatever else...rosemary?) ; salt; Black pepper (fresh, crushed); Citron juice

...The beets should be sliced rather thin,
although not quite like Capt. shows w. sausage on this picture...

Recipe: Beets are often cooked (unpeeled, to guarantee the vitamins remaining), then offered as appetizer with fx butter. It's quite possible to fry them on pan, also (peeled and sliced for pieces first). They can be soaked in the sauce overnight first. Recipe is actually simple, just mix the ingredients together and pour it over beet-slices (which are placed in a deep plate). Fry them for a time that feels suitable, with sauce they don't burn too easily and (I guess) the proper is about 8-12 minutes...

"Kvass" (from the beets)

Ingredients/Recipe; …. I guess Kvass the name of this, don't know if that even has any term on English... Peels from beetroots (fx about 2 kg, it is mentioned typically prepared of remainders when making pickles (However as I had not that purpose I made a smaller amount of it.) ...But the peels should be carefully washed and cleaned prior the cooking); (about) 5 l water ...After cooking them about 45 minutes remove the peels and pour for water little sugar (if wish); About 1 kg of dark bread (Rye) is sliced to a larger metal kettle and the water poured over that. One can also grate some beet slices to that. That covered with cloth and let be couple days (in warm), occasionally mix it with a juniper twig (or a regular wooden cookery stick, but cause it's a minor trouble I brought actual juniper-stick; that can later be reused on any other cookery). After couple days the drink is bottled on glass-bottles/cans. (Use a thin cloth or smth else to distil the juice from remainder of bread-pieces, etc.) Ready on the next day. Not bad, perhaps little unconventional on these of the ready-made foods in the ready-made world...

...Even me, such a great fan of beetroot, probably has to admit that you can't quite use them on every-day basis, beets also contain quite much nitrate, so recommendation is to prepare them just every once in a while. This last recipe represents alternative selection, it's made purely from the Rowan-berries. (...As an additional mention we can reveal - w. the highest probability, most presumably, very certainly – that this is actual recipe for that 'Devil's Resin Jelly' which Larkie Inez prepares to Scrooge McDuck on 1960s Carl Barks drawn comics story 'The Golden Fleecing', even if being named differently in that serie...) But, believe me it's really tasty, if you happen to prefer the little bitter taste of Rowan-berries, of course. Berries contain also lot C-vitamins so it's quite healthy delicacy as well. Personally, I also have not any difficulty of believing that Robin Hood and his Jolly companions enjoyed this with the deers (and other wild game) they might have harvested from King's forests in their times... (G.U.J.)

Rowan-Berry Marmalade

Ingredients; Rowan-berries (about 1 kg/4 dl water, ...Acc. The original recipe; 'cause I had little shortage from them available, I actually prepared a lot less) ...and about 9 dl sugar for each litre juice made.

Recipe: After picking the berries remove any bad or spoiled and place them in the freezer overnight (unless very late on Spring when they're already frozen). Boil them then in the kettle (covered with lid) for about 20 minutes and occasionally press berries on the sides to squeeze the juices off better. Next let that pour for bowl through the cloth (but don't press the berries this time). After washing the kettle boil the juice at it a little time and in parts add sugars, then boil that again. Only stir very little, and remove any foam that emerges. After it thickened you can pour the result to prewarmed (and desiccated) cans, close them tightly.

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...Unless I'm not completely mistaken,
This is a (female) specimen from Scorpion Flies,
Small species...but how nice patterns/colours.

The place of the (Fennoscandian) insect selection/example at this sequel is from the Mecoptera ie it's a Scorpion fly. Albeit it's mentioned that the Mecoptera are believed quite old group from earliest origin, they seem placed rather close to Diptera (Flies) on their classification at the insect orders. (Feels little odd, since the Flies are usually said being advanced, relative late evolved insects ...But who knows, for I merely consider myself as a layman from this insect biology, not any professionalist, guess there's some sound explanation for that. However, the insect evolutionary history seems goes far in the past, the Diptera being 'lately evolved' only means that they appeared only some (couple) hundreds of million year ago...)


Mecoptera, precisely from their habits and adaptations in Nature may feel a little repellent (from some view-point...) - for they are scanvengers. They take benefit from the dead animals, of any kind; insects, mammalians, ao, can do. Mecoptera also have an elongated snout (not visible on this pic) which they use to digest liquids of carcasses. Further yet, they're even told to steal prey from the spider webs ! ...There's only about half a dozen different Mecopteran species on Finlands Natures, although most appear quite common and are not scarce to encounter. (But globally on those distant pasts, they're said have consisted closer 10 per cent from all of the insects. Nowadays, the Mecoptera only make about less than half a per cent, in total. So they're kind of relics, as was discussed on this. )

...I've also noticed that they usually are encountered from a places of some dense vegetation, fx meadows and small coppices with bushes. The species in the pic has a lovely colours and pattern. (I guess) it's probably commonest of Scorpion flies on Fennoscandia.

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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