Wondering is the seed of genius.
— WILLIAM MOCCA
Wondering is the seed of genius.
— WILLIAM MOCCA
The following images were taken on my Android phone while out for a brisk , refreshing walk. A hospitable interlude from all the hustle and bustle of cleaning, baking, buying, making, wrapping madness. The plethora of Christmas prefatory measures that unfurl the 10 days before Christmas are known to many. I call them shenanigans that need to be chilled down with a breath of fresh air.
The first perennials to brave the elements are stalwart specimens indeed. Winter, is allegedly a finite season not an endurance travail that perpetually tarries. Spring in Winnipeg, Manitoba is fraught with delays and set-backs and false starts. When all seems hopeless, as you’re thinking you’re doomed to eternal quiescence, the remarkable transfiguration transpires. Just as you’re thinking you’ll never wear a pair of flip flops or put your down filled jacket into mothballs the sub rosa affect occurs. My favorite perennials of all are the the opening acts, the unescorted soldiers if you will, which kick off the show, launching much anticipated spring into a feverish blazon.
Often seen emerging or blooming in the snow, the Pasque flower belongs to the Ranunculaceae family, which is Latin for “little frog”. The name was given to the family because a group of plants in this family grow where frogs live. The Pasque flower has several stems that rise 6-8 inches off the ground. On each stem is one flower with 5-8 petals. The range of color in the petals is from dark lavender to almost white. In the center of the flower are yellow stamens. The entire plant is covered in silky hairs. The fruit of the plant is a plum that is achenial, which means that one seed is attached to the ovary wall, like a strawberry seed. The Pasque flower grows naturally in the tundra. It likes well-drained, sandy, and gravelly soils as well as roadsides. The Pasque flower, like all tundra plants, grows low to the ground in order to benefit from radiant heat in cold climates. Its fine silky hairs help insulate it from the cold.
Next champion perennial, and most likely to emerge is the valiant Leopard’s Bane Doronicum caucasicum or D. cordatum ~ was once thought to be poisonous to animals – hence the “bane” with regards to it being the scourge to small grazing animal species. The genus is from an old Arabic name for the flowers. Their long, straight stems make excellent cut flowers as they last for a number of days when placed in water. Because of their rich golden color, they are splendid for the border, for they begin blooming when most yellow flowers are still scarce. I plant them amongst tulips and muscarri, or near small flowering shrubs like dwarf Korean Lilac or dwarf plum, and in masses for high impact in late April and early May. Plant in rich loamy soil, they are equally good in shady or partial sun. Plants should be divided soon after they finish flowering. They also reseed themselves if the flowers are left to go to seed.
Fair little scout, that when the iron year
Changes, and the first fleecy clouds deploy,
Come with such a sudden burst of joy,
Lifting on winter’s doomed and broken rear
That song of silvery triumph blithe and clear;
Not yet quite conscious of the happy glow,
We hungered for some surer touch, and lo!
One morning we awake, and thou art here.
And thousands of frail-stemmed hepaticas,
With their crisp leaves and pure and perfect hues,
Light sleepers, ready for the golden news,
Spring at thy note beside the forest ways–
Next to thy song, the first to deck the hour–
The classic lyrist and the classic flower.
All is quiet save for the scrapping blades of skates cutting contours on the recently Zamboni-ed surface. I strain to hear the swell and surge of the formidable estuary through the dense layers I stand poised upon. I know the cresting of the currents have not ceased under the crust of this ice. Another world, seemingly dormant, purdue in this sub-aqueous domain. This door is closed by natures harsh grasp. I float on the glaze of this dichotomy. I shine with the sun, I smile knowing the dark waters are temporarily thwarted, muted by the sheaths of dense crystals, snow and ice.
The smiles on the skaters faces, as they glide past me are pleasant and nostalgic. I love how my glides improve as my muscles warm. A sunny morning enhances the hoar-frost on the trees. The temperatures are perfect for skating on the river trail and the light is dazzling.
wha wha… haven’t had time to knit – which makes me sad and blue. Well not up until Friday night. I resolved to make something for myself to break out of my slump.
I have been busy doing my other job(s). Which do not reap the same rewards as knitting and creating. Shown here a chowl – a cross between a cowl and a shawl. With a button to hold it all in place. Perfect if you want to keep your coiffeur from frizzing. See also matching hat.
Making flavored involves integrating robust flavorful ingredients into “healthy” oils (these “healthy” oils contain low or no saturated fats). Oils commonly used for flavoring are extra-virgin olive oil, safflower oil, canola oil, macadamia oil, and soybean oil (commonly referred to as vegetable oil).
Most meals are now commonly prepared by utilizing alternative homemade or store bought sauces, salsas and condiments. One of the most effective sauce alternatives is the addition of infused oils. The smooth richness of infused oil adds depth and rounds flavors. Many of our favorite ingredients are fat soluble, therefore oils are ideal flavor carriers. Fat is the best vehicle for these flavor notes to adhere to. As well oils give dramatic impact when plating foods. Infused oils add excitement to salads, marinades and sauces. They also make exquisite gifts providing storing directions are included.
The traditional method for infusing oils is to place ingredients such as herbs, spices, citrus, nuts, or dried fruits or vegetables into a sterilized clear bottle and add oil. Ingredients can be muddled or mashed first. The bottle is sealed or corked and left to infuse on a sunny windowsill to accelerate the infusion process.
Pure oils are stored at room temperature without concern for spoilage or food born pathogens, this is because, in their unaltered state oils don’t have enough moisture content to support the growth of microorganisms. However when other ingredients are added to the oil, both moisture and microorganisms the ingredients may contain are enough to make infused oils dangerous. This danger is compounded when oils are kept at room temperature. Once infused, oils are best kept refrigerated, for this reason, the traditional method of infusion is not recommended for commercial food service.
To prolong the shelf life of infused oils, the containers and utensils used in preparation should be thoroughly clean. The same precautions should be taken in making infused oil as those utilized in canning or preserving food. Sterilizing with boiling water is advised.
As well oils should be kept sealed until mature or ready for use. The process of oil or fat going rancid is an oxidation process. Sealed containers keep oxygen contact to a minimum. A putrid “off’ odor indicates the development of rancidity. Eating rancid food won’t make you sick but it is unhealthy in the long run. All fats contain chemicals called peroxides and aldehydes that can damage cells and may even encourage cholesterol. It is important to note that rancidity and the presence of botulism toxins are not necessarily related. Toxins may indeed be present without any off-odor. Likewise and off-odor does not indicate the presence of botulism toxin. It may indicate that the oil has been left for long periods of time at room temperature. Discard the oil if you are uncertain of its storage.
Garlic, vegetables and herbs with high moisture content may support the growth of C. Botulinum bacteria. For safety reasons, these infused oils should be refrigerated and used with-in 10 days, therefore making small amounts of oil is recommended to avoid spoilage and consequently waste of product.
This technique is recommended for delicate herbs, citrus zest, and fresh chili peppers. These ingredients may add moisture to the oil and cause the oil to spoil more rapidly. All that is involved in this preparation is a mixing of oil with the flavoring and then storing it to allow flavors to synthesize. Sometimes these oils can be consumed after a few hours or days particularly when garlic or hot peppers like jalapeños and habaneras are incorporated.
If using a blender or food processor to assimilate flavors, the velocity of the blender accelerates the release essential oils. Combine the oil and the “flavoring” ingredients in the blender and blend on high speed until the product is liquefied. Leafy herbs can be quickly blanched in boiling water and then shocked in cold water to help preserve their colour, which in turn gives the finishing oil a pleasing colour and appearance. Dry the blanched herbs thoroughly with paper towels before adding to the blender. Alternatively you may use a dehydrator to extract the moisture from your herbs. Roots such as ginger should be grated or chopped before blending in order to fully extract their flavors. Fibers from roots should be strained before bottling. Straining other ingredients is optional.
This method is generally used with ground spices or tougher –leafed herbs such as rosemary and sage. Heating oil makes the finished product more sanitary and less prone to spoilage.
Some spices like cumin, curry, and dried chili peppers are intensified by being heated in the oil and will develop a complex flavor as the oil matures.
To create a hot infusion, combine the oil and the flavor ingredients in a saucepan and heat over a moderate flame, monitor the temperature with a thermometer. In most cases the oil should be between 180 and 200° F to adequately release the essential oils of the flavoring ingredients. The oil should simmer – never boil. This process may take longer if wetter ingredients are used. Higher temperature will give the oil a “cooked” or fried taste and may caramelize or scorch the flavorings. Determine if straining is required then pour into sterilized bottles. Refrigerate oil after it has reached room temperature.
Place oil and chopped vegetable or herb in a 2 cup (500 ml.) glass-measuring cup. Set glass measuring cup on a pie plate and place in a 300° F oven for one hour. At the end of heating the vegetable pieces should become a medium brown colour and become somewhat crisp. If not continue baking until they turn brown. Remove cup to a rack to cool for 30 minutes. Line a small strainer with a coffee filter or several layers of cheesecloth. Strain oil into a sterilized glass jar, cover and store in refrigerator at all times, Use within one month. Makes 1 cup (250 ml.)
* Remember that flavored oil is not a preservative. If making flavoured oil without heating treat the finished product as a fresh product. Use within 1 to 2 days and keep refrigerated.
Few foods intensify flavors they way infused oils do. Merely a few drops of your specialty oil will enhance a wide variety of food. Use the oil sparingly to trim the fat out of your diet. Canola oil is an ideal choice for making flavored oil; the mild texture and mellow taste allow a multitude of flavors to shine through.Prepared for “Flavored Vinegar and Oil Workshop” presented at Sage Garden Herbs on October 15, 2011 by Karin Aldinger
Karin Aldinger has a Facebook Page called “The Perched Bird”.