Don’t know the word but the question of livability for what/who made me think. Do we shoot for an environment that is optimal for human flourishing, and what does that look like. Is it a city, small town, the wild. Plants and animals have seemed to adapt or evolve to thrive in almost all environments. Some plants, animals and fungus even thrive in disaster. Forest fires bring up amazing microbial life in an almost magical way. I think one of the beautiful things about humans is that we exist across so many environments, and I am captivated and inspired by the way all those environments shape our physicality, ideas, and behaviors. I love watching us cultivate and grow the ground we have. For myself I think there is a huge tension between responsible living, cultivation and intentional manipulation of the environment. I am glad I am not in-charge.
Quick fall walk not much to see today but, found some inky caps to add to dinner. The more leaves I moved the more I found, but I only took a few. The fall inkys don’t seem to last more then few hour after picking. The ones that come up in the spring will usually keep over night, at least till breakfast. Happy hunting
With everyone talking about viruses. I figured I would making up my winter Reshi tincture. This is stage one; adding 100 proof moon shine or vodka to your reshi.
Shake every day or so for 4 weeks. Then strain the mushroom out squeeze it to get all the alcohol out. Take the mushroom and boil hard for 2 hours in quart of water. You are going to add the tea back to your tincture so boil it down till the tea you add back takes you alcohol no lower then 25%, 30%to 35% is the target. None of this is hard so don’t over think it. Cool the tea before you add it back. Wait a couple more weeks and you have it. Take 1/4 shot in the morning and evening for winter aches and pains. It also is supposed to boost your immunity. I take it from December through February and cannot remember ever getting sick, but that’s anecdotal not at all scientific. I take it for aches and pains, and winter melancholy.
We have a lot of chestnuts this year so I dried some for flour. It adds a nice roasted chest flavor to foods.
It’s easy, but a little tedious. Cut Xs in the nuts. I use a utility knife and hold it up on the blade for better control. You can do big Xs because we are going to dry them anyway. If you are roasting them to eat make the Xs small to hold in moisture. Bake them up at 200 for 30 to 45 minutes and peal them. Don’t worry about the skin just get the shells off. The skins will separate after you dehydrate the nuts. Dehydrate them till they are rock hard. Then just shuffle the dried nut around in a bowl and blow hard, the skins will fly out of the bowl. They will go everywhere so do it outside. At that point I just put them in a jar and grind it when I want to use it. It’s really good as an additive to bread but I use it mostly for noodles, 1cup nut flour to 2 cups of semolina flour. I heard some people use it for cookies but I’ve not tried that yet.
PS. If you roast them to eat out of hand try dipping them in some cream cheese, and season salt.