Added a NOW page to this site. 👍
We took a walk in Middleton Woods this weekend and it was just covered in ramps and bluebells. I collected enough wild garlic for 5–6 meals, and then towards the end of the walk we came across a bunch of enormous mushrooms on a log with caps almost as big as my face. It’s interesting, we came across very few mushrooms elsewhere. Perhaps it’s been too dry?
Though I was prettttyyyyy confident they were Dryad’s Saddle mushrooms, I wasn’t 100% sure… I had a look online to see if it can be mistaken for anything else and it seemed not. I also ran it past some friends that tend to know about these sorts of things and got a thumbs up.
Here’s the forest and the haul. Lemon for scale!
The ramps are super easy to cook, pretty much like spinach. Just sauté them in a little oil or butter with a pinch of salt and maybe some lemon juice.
Dryad’s Saddle mushrooms are also known as Pheasant Back mushrooms due to the pattern on the cap that looks like a pheasant’s feathers. They can be tough when they’re older so should only be eaten when young. When you give the stem a gentle squeeze there should be a bit of give, very similar to a store-bought mushroom. If they’re any firmer than that, they’re probably be too tough to be pleasant or worth it. Apparently the older specimens can be good to make broth, but I haven’t tried this. It can be hard to tell young from old since big does not necessarily mean old, this article on foragerchef.com has some tips on spotting young Dryad’s Saddles.
The Dryad’s Saddle takes a bit of prep, but not much honestly. I laid the mushroom cap-down on a cutting board and used the edge of a spoon to scrape off the pores on the underside of the mushroom. Very satisfying, they come away really easily. Next, I flipped it over and peeled off the top layer, the “feathers” of the Pheasant’s Back. This can apparently get a bit tough when cooked. At that point I was just left with a very large, creamy interior.
You can cook it a lot of different ways, check out this article and the previously linked Forager Chef article for tons of suggestions. They have a mild scent of cucumber or watermelon, so Kieran’s suggestion of cooking them in a soup with coconut milk and turmeric sounds really great.
I ended up slicing them thin and evenly, then baking them with olive oil and a little salt. This turned them in to mushroom chips, they were almost bacon-y and very crisp! Dryad’s Saddle supposedly can get a little dry and tough when cooked this way, but I didn’t have that problem at all. Probably just has to do with the age of the mushroom. I don’t recommend attempting to stir fry Dryad’s Saddle unless you have a very decently sized wok. Mine released a lot of liquid when I attempted which made for some serious splatter, hence transferring it to the oven.
Look forward to getting back in the woods in a few days.
We moved in to a new place last Wednesday, the third move in five weeks. Now we’re in Ilkley. Hopefully that was the last move before we’re in the US… time will tell.
You can make a PDF looked like a scanned document using ImageMagick. Useful for all the unfortunate orgs that still don’t accept electronic signatures and such.
Make sure you have ImageMagick installed and then run this on the command line:
convert -density 140 input.pdf -rotate "$([ $((RANDOM % 2)) -eq 1 ] && echo -)0.$(($RANDOM % 4 + 5))" -attenuate 0.1 +noise Multiplicative -flatten -attenuate 0.01 +noise Multiplicative -sharpen 0x1.0 -colorspace Gray output.pdf
Based on this Gist but with some tweaks based on my preferences.
I’ve been making a mix-and-match grain salad a ton recently. It’s great for using up leftovers, and it keeps really well in the fridge as long as the greens you use are substantial enough.
All you do is combine a cooked grain of some sort, greens, at least one soft-ish vegetable, at least one crunchier vegetable, and dressing. Things that I’ve found work in most versions of this salad include kale, green onions, grated carrot, thinly sliced onion, small tomatoes, olives, capers, and cucumber. I find that bagged, chopped-up kale keeps for a super long time in the fridge both before it is prepared and after it goes in to the salad.
Bonus additions include toasted seeds or nuts, feta or grilled halloumi, chickpeas or puy lentils, hardboiled eggs, croutons fried up from the leftover heel of a loaf of bread, bacon bits, leftover roast chicken, that sort of thing. It’s best if you leave the cooked grain overnight in the fridge so that it can dry out a little bit, and when you use it in the salad it’s worth breaking up any clumps with your hands first.
These are some decent combos and their dressing counterparts. I’m counting cous cous as a grain since it functions a similar way!
This is the recipe I contributed as part of a recent recipe chain mail. I normally really dislike chain mails but am always happy to participate in a food-based one!
Couldn’t see the sheep’s eyes and couldn’t remember if the pupils are horizontal or vertical, so it got both. ✨
I’ve been growing my hair out for a little while. I loved having it short, but the £££ required to keep it up is not something I’m willing to commit to just yet. I’d like to give long hair a try but get put off when it gets around shoulder length. Not keen on feeling it around my neck and I hate finding long hairs on my sweater, pillow, etc.
It’s at the I-can’t-stand-it point now, looking pretty Basset Hound-y, so time to cut it.
I followed this YouTube tutorial with a few modifications to account for my wavy hair and lack of any straightening options. I skipped the trimming steps since I’m ok with the length right now, it just needs a better shape so that it’s less heavy at the bottom.
These are the basic steps to add layers.
I’m pretty happy with the results. This technique will do for now, but I’ll absolutely head back to a stylist once all of this is over with and we’re settled somewhere. Will miss Dean. 🙁
Related: See this video for what seems to be a decent scissor-over-comb men’s haircut tutorial…
John makes the best margaritas, finally texted him for the ratios. Needs must!
Most recipes online seem to call for about 2 oz tequila + 1 oz triple sec + 1 oz lime juice (2:1:1). This is way too intense IMO, almost feels more like a martini or something (that’s not the right analogy, but you get what I mean). The extra sweetness from additional triple sec balances things out. I’m calling for Cointreau below because that’s John’s recommendation.
Combine 2 parts tequila + 2 parts Cointreau + 1 part fresh lime juice (2:2:1). If you’re making two, 3 oz tequila + 3 oz Cointreau + 1½ oz fresh lime juice works super well (I tried this using an egg cup as an ounce measure due to where we’re at, YMMV). Shake thoroughly with ice, then strain into one or more glasses of fresh ice. Or use a single huge cube of ice if you’re at chez Goods. If it’s your preference, rub a wedge of lime around the rim of the glass and dip in to coarse salt before pouring in the drink.
My old Instagram account has been languishing unused for about two years, finally got round to moving the images and videos over here. Now I’ll be keeping all that content on this site in a photolog. If they open up their API a bit someday then I’ll syndicate from here to there, but I’m not holding my breath.
Note to self: use Handbrake to convert
.mov videos to
.mp4. The standard “Fast 1080p30” preset (see docs) is fine for now.