Comments for Into the Woods

Comment on What’s blooming at the abbey by admin

admin — Mon, 13 May 2013 12:52:53 +0000

Ah, vetch. Of course. We are several weeks behind here as well. Even the cabbages are growing pretty slowly.

Comment on Barley bread by admin

admin — Mon, 13 May 2013 12:49:22 +0000

I might experiment with flat breads as well. And focaccia …

Comment on What’s blooming at the abbey by brother doc

brother doc — Mon, 13 May 2013 00:02:49 +0000

the plant unidentified above is probably crown vetch, which is sometimes used as a ground cover along highway banks, etc., but is not native to the new world–use with caution! here’s a link to a story on line about it.
http://davesgarden.com/guides/articles/view/2255/
It looks like spring is well along for you guys, enjoy! Here in Watauga Co we are still waiting to plant anything, everything is behind this year, and it’s been way too damp.

Comment on Barley bread by Quetal

Quetal — Sun, 12 May 2013 16:38:57 +0000

Why not flat bread? Many indigenous tribes don’t use flour…

Comment on Spring? by admin

admin — Mon, 08 Apr 2013 12:23:27 +0000

Hi Henry. No more hawk attacks, but they remain in protective custody to protect them from predators. We did let them spend some time outside yesterday, though.

Comment on Spring? by Quetal

Quetal — Mon, 08 Apr 2013 01:58:02 +0000

Wonderful to have you back. Why protective custody for the Spring chickens…did you have another hawk attack?

Comment on The right way to treat a ditch by NCBuckeye

NCBuckeye — Thu, 14 Feb 2013 19:10:47 +0000

The shades of night were falling fast,
As through an Alpine village passed
A youth, who bore, ‘mid snow and ice,
A banner with the strange device,
Excelsior!

Sorry, wrong excelsior . . .

Karen in Greensboro but who lived in Columbus and used to go to the Thurber House (if you catch my drift).

Comment on What young’uns used to eat by Uptown Jimmy

Uptown Jimmy — Sat, 09 Feb 2013 17:35:32 +0000

Is that a large chicken she’s got back there in that 2nd photo?

I was just discussing this with a young employee last night. The restaurant was hosting a retirement party for the office manager of one of our best customers. The room was full of plump-to-fat folk, all of them bellying up to the bar and the buffet like pigs at the trough. I observed that most people weren’t fat in my younger days. Of course, lots of people smoked back then, which kept a body skinny. But I think not nearly as many people drank at all, and alcohol is highly caloric.

Another thing: folk weren’t “above” working in a school cafeteria. Or at the K&W. Back then, it was better than plowing a field…

Comment on In search of umami, first follow-up by Uptown Jimmy

Uptown Jimmy — Tue, 05 Feb 2013 12:36:30 +0000

Every savory (as opposed to sweet) manufactured food in the supermarket contains high quantities of MSG, as do all fast food products and most of what is served in chain restaurants. You’ll see a lot of euphemisms on packages and on websites, words like “yeast extract”, “hydrolized yeast”, “textured protein”, etc.

You’re undoubtedly familiar with Chik-fil-A. The top three ingredients in their signature sandwich: chicken, MSG, sugar. Food scientists figured out decades ago that you can feed people a LOT of sodium, and sugar, and fat, if you combine the three in preposterously large quantities per serving. This has the effect of masking the outlandish amounts of each. But it also induces a cycle of cravings and binges that have 2/3 of the country waddling around like black bears in late summer…

Comment on Extreme self-reliance, in Siberia by chenda

chenda — Mon, 04 Feb 2013 18:44:12 +0000

Incredible. And there must have been others like them, who were perhaps never found or eventually left the forests.