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).
Is that what is commonly called Spanish moss? The stuff I'm talking
about, on the ground, is the garden variety green stuff.
No, moss moss, which is completely unrelated to Spanish
moss. I couldn't imagine a mushroom being hosted by that
aerial stuff.
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.
The logs were either taken away (most of them) or run thru a chipper and
are in a big pile in our back yard, composting. We've (and our
neighbors) take from this pile for mulch/ground cover for bushes, flower beds, etc but not noticed any fungi yet.
Eventually, though it may take a long time, untreated
dead wood will get colonized, and one can only hope
that what ends up growing there is a useful species.
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 wouldn't hold my breath waiting for them to propagate.
That's another experiment that could be done at no
cost and truly minimal effort, of course assuming a
year or ten hence you remember you've done it.
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.
But, I guess Express Scripts dodged the bullet with their suppliers.
Let's see what happens in the latest round of recalls.
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.
Could, but the shower is this week, baby isn't due until next month. I'm using up odds and ends of fabric for this one, will be making another
gender neutral one around the end of January for a family due in March.
Only other one that I know I have to make, she's not 100% sure, but will confirm as time gets closer, the gender, so will make a specific one for that. It's all fun.
Thing is if the kid gets a green and yellow quilt, he
or she might end up a vegetarian!
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.
It may have but we didn't check it for a while, just turned it about
every half hour or so.
And then I like lamb much rarer than most Americans
do (the French also tend to do it very rare, the
meatier cuts of it at least).
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.
It's one of our favorite ways for big pieces. We'll broil, or grill,
lamb chops.
To what doneness, just curious?
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.
Will it be sustained?
My crystal ball is all clouded up.
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.
No, not usually.
Title: Blarney Bars
Categories: Cookies
Yield: 18 Servings
1/2 c Butter or Margarine,
Softened
3/4 c Brown Sugar, firmly packed
2 lg Eggs
1 tb Milk
1 ts Vanilla Extract
3/4 c All-purpose Flour
1/2 ts Baking Powder
1/4 ts Salt
3/4 c Quick-cooking Oats
3/4 c Toffee Pieces
1/3 c Pecans, chopped
-----------------------------BLARNEY BAR ICING-----------------------------
About 4 drops Green Food
Coloring
3/4 cn (or 3/4 cup) Vanilla
Frosting
Pre-heat oven to 350-F degrees and lightly grease a 9-inch square baking
pan.
In a mixing bowl, cream together the butter and the brown sugar. Blend in
the eggs, one at a time. Add the milk and vanilla extract, then blend the
wet ingredients again.
Sift in the flour, baking powder, and salt. Add the quick- cooking oats
and
fold in the toffee bits. Add the pecans, and blend the mixture well with
a
wooden spoon.
Spread the mixture in the prepared baking pan. Press the mixture firmly
into the pan, making sure to form an even surface for your bars.
Bake for about 25 minutes, or until a toothpick may be cleanly removed
from
the center of the bars. Cool in the baking pan on a wire rack.
While the bars are cooling, prepare the frosting by blending together the
green food coloring and prepared vanilla frosting. Spread an even layer
of
the frosting over the bars, then cut in a diamond shape to serve.
Kitchen Staff Tip: To prepare your own vanilla frosting from scratch,
simply blend together 1 cup sifted confectioners' sugar, 1/4 teaspoon
salt,
1/2 teaspoon vanilla extract, and 1 to 3 tablespoons water.
Makes about 3 dozen bars
Happy Baking from The cook & Kitchen Staff at Recipe-a-Day!
Submitted to The Dinner Table by Ginny Short
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)