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Post by Joseph Lofthouse on Apr 13, 2013 1:24:55 GMT -5
Speaking of which: Joseph, how's that lichen landrace coming along? My lichen landrace is doing great... They grow slowly, and they die slowly. A few strains didn't survive transplanting, but most are thriving. This winter I traded many packets of glass gem corn for many kinds of lichens. I thought that was some really clever swapping. Here's a few photos of some of the diversity. These are the native lichens. The landscape is tinged a light green due to the presence of so many of that kind growing on the rocks on the ground. The orange lichen grows more commonly in partly shady areas near juniper trees.  This is one of my favorites, (also native) because it blows around from place to place in the wind. It is not attached permanently to anything.  There are quite a few native soil dwelling lichens, and crypotbiotic soils, but I haven't tried to move them into the conservatory because they don't move well. Here's an example:  Some of the imported diversity includes:          There are a lot more kinds than show up in these few photos, and I suspect that by now there may be some hybridization going on. Here's how closely they are planted to each other...  One nice thing about where the conservatory is located is that is it so dry that I don't have to worry about weeding. Not much pig food out here though.  I keep another landrace of tree dwelling lichens, but don't have photos handy of those. |
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Post by steev on Apr 13, 2013 1:57:48 GMT -5
Excellent. I'll send you some Grizzley Peak Boulevard, Berkeley, lichens. Damned things eat the street signs, up on the ridge where the fog blows through.
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Post by 12540dumont on Apr 13, 2013 10:44:06 GMT -5
Joseph, the dyer in me wants to raid your lichen pantry. Wow!
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Post by mnjrutherford on Apr 13, 2013 14:51:03 GMT -5
::sigh:: Grizzly Peak Blvd.... April nights, parked so high above the city... the mix of warm and cool air causing the lights below to shimmer like a billion fireflies. The wind softly blowing against your face...
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Post by mnjrutherford on Apr 15, 2013 21:25:40 GMT -5
So, we smoked Bacon's bacon today... marinated for 7 days in a blend of salt, brown sugar, and maple syrup. I baked my special sandwich bread with saffron, honey, butter, and milk. I had to actually buy tomatoes and lettuce... awful... We had BLT's for dinner. I may be well under the poverty line by virtue of income... but ya know, I feel pretty wealthy because of the incredible food we produce, my husband, and my little boys... very wealthy indeed.
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Post by steev on Apr 15, 2013 22:06:18 GMT -5
Yeah; I don't know what the poor folks had for dinner, but it wasn't that, for sure.
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Post by davida on Apr 16, 2013 11:11:31 GMT -5
So, we smoked Bacon's bacon today... marinated for 7 days in a blend of salt, brown sugar, and maple syrup. I baked my special sandwich bread with saffron, honey, butter, and milk. I had to actually buy tomatoes and lettuce... awful... We had BLT's for dinner. I may be well under the poverty line by virtue of income... but ya know, I feel pretty wealthy because of the incredible food we produce, my husband, and my little boys... very wealthy indeed. Jo, I would say that you are definitely very wealthy indeed. Considering that the recognize the love of our Loving, Heavenly Father, that you know Jesus Christ as your personal Savior, that you have shelter and clothes to wear, that you have any food to eat (especially home grown fantastic food), that you are able and learning more daily about growing and producing your own food and that you have the love and respect of your husband and little boys, you may be one of the most blessed and wealthy women in all the world. Have a great day and walk in joy today. |
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Post by mnjrutherford on Apr 16, 2013 12:39:02 GMT -5
I sent pictures to my brother in law. In response he wants to know if it was cheaper to raise the pig ourselves or to buy the meat at Walmart. ::sigh:: very depressing...
I'm grateful that you see it differently. Very grateful AND very encouraged. Thank you!
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Post by mnjrutherford on Apr 16, 2013 12:44:33 GMT -5
 There SHOULD be a photo here...  and here... I DID tell my BIL that we ended up with 209 Lbs. of meat at a total cost of just under $400. The first photo (assuming this works) is the slabs of belly waiting to go to the smoker. The second photo is of today's breakfast. The eggs, from our birds. The bread, that's from the bread I baked yesterday. The bacon... more delicious than I even imagined... |
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Post by davida on Apr 16, 2013 13:07:05 GMT -5
I baked my special sandwich bread with saffron, honey, butter, and milk. Jo, Can you share your special bread recipe or is it a trade secret?? My daughter bakes our bread and we are looking for a good sandwich bread. It sounds delicious beyond words to describe. David |
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Post by Joseph Lofthouse on Apr 16, 2013 13:09:29 GMT -5
I changed https: to http: Today at 11:44am, mnjrutherford wrote:   |
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Post by davida on Apr 16, 2013 13:23:49 GMT -5
I changed https: to http: Today at 11:44am, mnjrutherford wrote: Thanks, Joseph. My mouth is watering. This brings back so many great memories of when I was a kid and Dad would smoke our hams and bacon. And yes Jo, it was delicious beyond belief. |
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Post by mnjrutherford on Apr 16, 2013 18:25:28 GMT -5
Thank you for the help with the pictures gentlemen! I sure do appreciate it!
You may absolutely have the recipe David! Right now it's set for volume measure and I really need to update it for weight... Bug me about it tomorrow if I haven't posted it, ok?
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Post by mnjrutherford on Apr 16, 2013 18:50:29 GMT -5
Milk and Egg Sandwich Bread
This recipe makes the most divine sandwich bread ever! I particularly like it with egg salad and toast is wonderful as well.
VOL WT ½
4 c. 975 g 490 g milk
½ c 100 g 50 g sugar OR honey
170 g 170 g 85 g very soft butter
tiny pinch of saffron threads (optional)
1. Turn a burner to maximum heat.
2. Measure above ingredients into heavy pot and cover with lid.
3. Place on burner and turn heat off.
4. Remove from heat after 10 minutes.
At this point the butter should be almost completely melted and the milk should be tepid.
1.65K 1.65K 800 g flour
1 T. 12 g 6 g dry yeast
1½ T 23 g 11 g salt
4 4 2 large eggs, slightly beaten
1. Add remaining ingredients to mixing bowl
2. Pour milk mixture in.
3. Knead until dough is smooth and elastic.
4. Cover with dish towel and rest for 1 hour.
5. Remove dough from bowl to floured work surface.
6. “Dimple” with fingertips to make a flat cake.
7. Fold in thirds, top down, bottom up.
8. Turn a ¼, dimple again and repeat fold.
9. Return dough to bowl for additional 30 minutes.
10. Place dough on floured surface and scale (approximately 780 g for sandwich loaves, 50 to 70 g for buns or rolls).
11. “Ball” the pieces, cover with towel and rest for 30 minutes.
12. Shape and place in well buttered loaf pans or baking trays and rest for 45 minutes.
13. Glaze with egg or cream or milk, slash, and bake in 350 degree oven. 45-50 minutes for loaves, 20 minutes for rolls.
I have this set up as a WORD file that I can email if you like!
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Post by mnjrutherford on Apr 16, 2013 18:53:07 GMT -5
hmmmm.... There are 3 sets of measurements, the first is volume (except for flour), the next is by weight and makes 4 loaves, the 3rd, also weight, is for 2 loaves.
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