Mushrooms tend to grow in stands. Look for
little teeth peeking up among the moss and
then come back a year or two later.
This one grows on trees. OTOH, we had a lot of moss in our front
yard up
Hericium, as I recall, starts under moss on trunks
and then busts out after compromising the bark.
This was more on the ground type moss, very little on the trees.
Hericium doesn't as I recall grow except where it can hang;
I've seen it on trees and once or twice on the side of a
bank (probably where there was a lot of wood to feed on).
If it's any incentive to your adventurousness, it is
said that no poisonous species grow on trunks, though
some are found on roots.
We've had several trees taken down in the last few years--no signs of
any sort of fungi on them however.
It can take a while, except for the shelf fungi, which
grow pretty soon. Also, there may be seeding after the
logs have been cut and stacked.
You might get lucky and find that the compost has
been somehow seeded with spores.
Time will tell; this is compost from our own grass clippings, kitchen
waste, etc. We keep a (covered) bucket in the kitchen for such stuff,
dump it into a larger composter when full and let it degrade into
compost. Got a couple of them going but the yard needs all the natural
help we can give it.
Might do an experiment and put out some edible
mushrooms from the store that have gone old. Maybe
the spores will take, though I am not sure if they
can be propagated from what you get in the package.
I don't try to grow them; it's a job left best to those with some experience in the field.
Most jobs do best with experience. It never ceases to
amuse but irritate me that many postings for jobs for
young people that you might think of as entry level
claim that experience is required. So how does one
get experience?
I know; that's been a sticking point for years. I could get a job sewing
in a factory but it's piecework and I wouldn't have the creative outlet.
But, I do have sewing experience. (G)
So that's not exactly an analogous situation.
It's Big Brother government again.
In this case it's more Big Law - and a situation where
government oversight would be the only effective solution.
But doing a massive recall for what may be a minor issue? Swatting a fly
with a cannon?
Hard to say. The recall (of certain stocks of
valsartan) has been mandated in a number of
countries, all the EU, and some in Asia. Where
Big Law comes in, and where Big Government has
nothing to do with it, has been the large pharmacy
chains' refusing to carry any valsartan products,
a way larger scope than what the FDA has mandated.
It's not completely malignant or completely
irrational. The companies would face a huge number
of lawsuits from anyone who took the drug and later
got cancer, whether there was a credible connection
or not - that's just the way things are these days.
I'm not on it 24/7, have enough other things to keep me busy. I'm in
the > process of making a baby quilt (deadline Nov.8) and a number of other
Whose baby?
One of the families in our church. They decided on not finding out the
gender of this one so the quilt is in greens, yellows and whites, both
prints and solids, all flannel.
You could make two and save the inapplicable one
for someone else later.
week--took > the lamb shanks recipe we usually use and cooked a butterflied, boneless > leg of lamb the same way. Also made a pumpkin roll for Steve's birthday. > That's just part of my other than
computer life. (G)
I'm guessing you cooked the shanks longer than the
leg. Glenys (one of the protagonists in my recent
Actually, they both cooked in about the same length of time. Thought the
leg would take longer as it was rolled and tied but it was done faster
than I expected.
Huh - I would have expected the leg to have
cooked in less time, even though it was bigger.
travelogue) did us lamb shanks that were rather
resilient, being done with dry heat and for a
relatively short time (both Lilli and I have a
reputation for underdone meat).
We braise ours--marinade in Itailan dressing for a day or so, coat with
a mix of flour, cheese and herbs, then brown, add a bit of liquid and
cook. We use a cast iron dutch oven for cooking it.
That's different (obviously) in several ways from the
ways I do lamb.
average build and > had lost strength as he aged so to get Mom up, he called either my
brother or the town rescue squad, sometimes both.
Happens, and it's understandable. In the last
couple weeks I have gained a new appreciation
for inclined planes; also for professional
caregivers, who have to be stronger than the
average bear.
True, when a person is almost dead weight, it's hard for the untrained
person to handle. Caregivers know how to properly lift, etc but still
need a lot of strength to do so without hurting themselves. Not a job I
could handle.
People have noted my increase in upper body strength
between before and after this trip.
Happy and healthy go well together.
I'll take the former first, but the latter is
certainly a good second choice.
I'll try for a good balance of both.
We don't generally have much of a choice.
Title: Perfect Chocolate Curls
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
Another name I've not seen in years, knew her from the Crafting echo.
---------- Recipe via Meal-Master (tm) v8.01
Title: Breakfast Pizza
Categories: Breakfast, Italian, Pizza
Yield: 6 servings
8 oz Mozzarella Cheese, grated 1/4 md Onion, chopped
6 Eggs 3/4 md Onion, from above,
ringed
1 1/2 c Milk and/or cream 1 md Green pepper, ringed
Salt and Pepper, to taste 1 Pizza crust
Prepare your favorite pizza crust and get ready to bake, as a regular
pizza. Make sure that you have a fairly high ridge, as the there is a
lot
of mixture, and it is fairly watery. Pugliese bread dough works very well
for a crust.
Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently.
Lightly brush olive oil over the pizza base. Pour mixture over the
crust.
Place rings of green pepper over the top. You can also include onion
rings, mushrooms, or other favorite Pizza toppings. Color contrast helps
here, as the mixture is rather plain looking.
Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg
mixture is set.
I got the recipe from a TV show about how to make Pizzas, on PBS. People
that won't eat Pizza or Eggs with even go for this!
From Dan Ceppa
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)