Oh yes, it is here. Still the leaves are green and the trees bear their flesh, but all too soon wild storms will bring in death and sleep to all living things. But for now the secret life sprouts from the dark; the mighty roots flourish from deep, deep down. For it is in the darkness they weave root to root and deed to deed. There is no tree but forest, and there is not a mushroom, but one mycelium. Like to the growth of crystals it flourishes secretly in the dark; and when winter cometh, it sprouts forth its fruit of twilight.
Cauliflower fungus (sparassis crispa, in German: Krause Glucke) waiting for harvest... haven´t seen one for ages! Was not quite sure, and it was still so tiny, so I left it be.
Other ´shrooms were not so lucky. And it is funny, for the boletus in the picture seems to be a friend of mine. Each and every year I come round the place where it lives and cut the mushroom off, and it´s always a kind of ritual to make a stew from it, sometimes, when it´s bigger than now, from it alone, and sometimes with other boletus and bay boletus. I try my best to make the best dish I can from it and take my time relishing in it. This time it was a ragout:
I took one handful of bacon, one shallot, one piece of garlic and chopped it finely. I added some tomato paste as big as a hazelnut and roasted it all until golden brown. I deglazed with my homemade mead, added one big bay boletus and my little friend chopped into slices, some allspice, clove, one bay leaf, (in this case) ritual salt (which I mined myself in an ancient Celtic mine in Hallstatt, Austria, pepper and just a hint of cinnamon (pray don´t overdo it!), and coriander leaves. I ate it with fresh handmade grey rye bread and butter.
Anyway, I had a fairly good harvest, and all of the time I wondered of the mystery of the mycelium. Look, every year the same mushroom, always slightly different, but still the same root brings forth another fruit. You cannot see the root most of the year. But if you could look underground you would be terrified how far it reaches. Mist rises up and brings up the scent of the strong, old soil, growing ever richer with every year of decay that is piled, one layer up and over another, years and years and metres of dark, fertile earth. High do they rise, those old trees, and the treetops sing a song in the racing wind; winter cometh, they cry.
My trail went on. I collected some spruce and fir resin for varnish and medicinal purposes.
For a cough syrup take one grain resin, one part ribwort, one part thyme, one part sage, one part origanum vulgaris, one teaspoon curcuma, one tablespoon lemon juice, and fill up with three parts honey. Heat it up gently and fill into vacuum jars. Use one tablespoon and take three times a day. You can also fill it up with hot elderberry syrup and hot water as a precaution.
On I went on my merry way. All was silent, and I really took in the fragrant forest air and my heart became stilled. By the trailside lay this bone, presumeably of a roe deer, and remembered me that autumn also is the season of the dying and the hunt.
At a hut beside the trail I rested and simply listened to the wind and the rustling of leaves. A squirrel made a cache just two metres away from me. It looked at me, anxiously, but also curiously. Then it came even nearer, until it sat right at my feet. I held my breath and was still as a stone, until it went on its merry way. I sipped my tea and watched the birds, the mouse and the tiny birds all busy with their preparations for winter.
I was happy, and still, and the green world once again gave me a sense and feeling of purpose that I dearly miss in the world of man. Often I simply would like to shake my fellow humans and yell at them to just SEE, when all they do is LOOK. But if we could see, we would see that it is all that much more simple. I daresay the divine is either laughing or crying constantly at our stupidity; we want to live on eternally, a life with no ups and downs, with no hurt and no surprises. But I ask you: How boring would that be? We fear death, and righteously so, but where is the point to wish idly that we would live on forever? And a life like a parody, as we are doomed to do by this our society? Mammon promised we could have safety and no surprises. We paid him with our dreams, with our passion and love, and in turn he gave us glittering junk. And turned our love into lust, our love into greed, our passion into hate and fear, our sensuality into nymphomania, our loyalty into philistinism. He took our longing and yearning to turn into consumerism. Machines do the thinking and dreaming for us, and every little action is becoming more and more complex to us that we seek consiliation in a dream world created by the almighty machinery that is our society, or even worse, in escapism, so much in fact that our life is a mere waiting for the end while slaving for the master.
All the while the truth is so much simpler. All the while the truth is so obvious.
A silent song. A squirrel preparing for winter. A creek and the wind filling a heart with music.
And a path that leads yonder hill and dale to somewhere we don´t know.
Those are the adventures of Mr. Fimbulmyrk, in bushcraft and blacksmithing, mountainbiking and hiking, reenactment, writing, singing, dancing, stargazing and having a piece of cake and a coffee. Pray have a seat and look around you, but be warned - the forest´s twilight is ferocious at times.
Posts mit dem Label cough syrup werden angezeigt. Alle Posts anzeigen
Posts mit dem Label cough syrup werden angezeigt. Alle Posts anzeigen
Donnerstag, 17. September 2015
Montag, 26. Mai 2014
Supper in the woods and a new sheath
The noise outside was driving me mad, and I was in desperate need for some green, so I packed my gear and my supper and made for a place in the woods behind my "home" sheltered from the noise of the highway, the plane traffic, the road and the railway station, the yelping, shrieking, yelling and crying of Ritalin-drugged kids and drunks waiting for the bus. Funny, how calm this wood actually is, even if the highway runs through it. I took a deep breath, poured myself a cuppa and took my snack board and one of my favourite knives. Had some leftover steak from BBQing and some real bread, and just relished in great food and tea and silence.
In case you ask, the blade is 90 mm x 3mm of my own San- Mai damascus (60 layers of 1.2842 toolsteel and rebar with a cutting core of 1.2842, brass fittings, tang peened over amd a chunky, comfy stag antler handle. It´s one of my favourite snack and kitchen and carving knives. I had a sheath for it, which I had bought, but it did not fit too well, so I finally got to business the other day and made a sheath for it, nothing fancy, really, but tanned and tempered with dragon´s blood (daemonoropos draco) concoction, wet-formed and then hot-dragonblooded and beeswaxed;-).
On my way home I got myself some spruce sprouts for schnapps,tea and syrup. I like to use it as a concoction against the flu and the like, the schnapps is also good for the digestion;-). To make the syrup you need:
3 handful of spruce sprouts
1 cup wood honey
1 natural lemon
sugar if you are so inclined, or more honey
Put one layer of spruce sprouts in a jar. Thoroughly wash the lemon. Make thin lemon slices and put them atop the spruce sprouts. Cover with honey. Add another layer of spruce, and lemon slices, cover with honey, and so forth. Add a thick layer of sugar to keep off the air. Put on the lid. Let it rest for a week in the sun. Pass through a sieve. Carefully heat the syrup to at least 75° Celcius and pour it in a vaccum lid, put the lid on and set it upside down for aan hour. Heat in a bain-marie again. Done;-).
Schnapps:
1 handful of spruce sprouts
1 cup wood honey
1 l Vodka
Cover the sprouts with honey, let it rest for a week. Cover with Vodka, let it rest for 6 weeks. Pass through a sieve. Nasdarowje!;-)
For tea, take 5-10 spruce sprouts, pour with 0,3 l of boiling water. Sweeten with honey if you feel so inclined. It´s also delicious with a twig of sage and hederacea glechoma.
In case you ask, the blade is 90 mm x 3mm of my own San- Mai damascus (60 layers of 1.2842 toolsteel and rebar with a cutting core of 1.2842, brass fittings, tang peened over amd a chunky, comfy stag antler handle. It´s one of my favourite snack and kitchen and carving knives. I had a sheath for it, which I had bought, but it did not fit too well, so I finally got to business the other day and made a sheath for it, nothing fancy, really, but tanned and tempered with dragon´s blood (daemonoropos draco) concoction, wet-formed and then hot-dragonblooded and beeswaxed;-).
On my way home I got myself some spruce sprouts for schnapps,tea and syrup. I like to use it as a concoction against the flu and the like, the schnapps is also good for the digestion;-). To make the syrup you need:
3 handful of spruce sprouts
1 cup wood honey
1 natural lemon
sugar if you are so inclined, or more honey
Put one layer of spruce sprouts in a jar. Thoroughly wash the lemon. Make thin lemon slices and put them atop the spruce sprouts. Cover with honey. Add another layer of spruce, and lemon slices, cover with honey, and so forth. Add a thick layer of sugar to keep off the air. Put on the lid. Let it rest for a week in the sun. Pass through a sieve. Carefully heat the syrup to at least 75° Celcius and pour it in a vaccum lid, put the lid on and set it upside down for aan hour. Heat in a bain-marie again. Done;-).
Schnapps:
1 handful of spruce sprouts
1 cup wood honey
1 l Vodka
Cover the sprouts with honey, let it rest for a week. Cover with Vodka, let it rest for 6 weeks. Pass through a sieve. Nasdarowje!;-)
For tea, take 5-10 spruce sprouts, pour with 0,3 l of boiling water. Sweeten with honey if you feel so inclined. It´s also delicious with a twig of sage and hederacea glechoma.
Mittwoch, 31. Oktober 2012
Harvest!;-)
I am currently preparing ´shrooms and potions;-). The mushrooms are either just dried or salted and spiced and salted with...erm ... salt, thyme, sage and artemisia, weird, I know, but tasty;-). I even seasoned some with honey and sage, and dried them and what can I say... they are all gone already..;-) I tend to eat them as snack more often than cooking with them!
Those are gins and potions: Up front there is a very handy love potion, which is also a good tonicum against arthritis:
take four handful of nettle seeds,
four handfuls of dried rose petals (rosa canina)
0,2 l of birch sap
and honey to cover the whole mess
2 cl of Amaretto liqueur
let rest for three days in the sun, and three weeks in the dark, strain through a sieve and enjoy. 2 cl per day will suffice!
Behind that, a cough syrup.
take two handfuls of ribwort plantain (plantago lanceolata), ten leaves of gravel root (Euparium) or Echinacea, one small and sharp chopped onion, cover with honey and let it rest for six weeks in the dark.
The big bottles: Sloe gin, with cinnamon spice, Birch sap and herbal wine with nettle seeds, sloe / birch sap wine, sloe / birch sap / herb wine. Jul feasting is accomplished!;-)
By the way, this is Willibald;-), a birch sap vinegar fungus that simply built up in a neglected birch sap bottle. I fed him with honey, and he prospers well. I have made birch sap wine with him and added a bit to bannock dough already... works!;-)
Those are gins and potions: Up front there is a very handy love potion, which is also a good tonicum against arthritis:
take four handful of nettle seeds,
four handfuls of dried rose petals (rosa canina)
0,2 l of birch sap
and honey to cover the whole mess
2 cl of Amaretto liqueur
let rest for three days in the sun, and three weeks in the dark, strain through a sieve and enjoy. 2 cl per day will suffice!
Behind that, a cough syrup.
take two handfuls of ribwort plantain (plantago lanceolata), ten leaves of gravel root (Euparium) or Echinacea, one small and sharp chopped onion, cover with honey and let it rest for six weeks in the dark.
The big bottles: Sloe gin, with cinnamon spice, Birch sap and herbal wine with nettle seeds, sloe / birch sap wine, sloe / birch sap / herb wine. Jul feasting is accomplished!;-)
By the way, this is Willibald;-), a birch sap vinegar fungus that simply built up in a neglected birch sap bottle. I fed him with honey, and he prospers well. I have made birch sap wine with him and added a bit to bannock dough already... works!;-)
Labels:
birch,
birch sap wine,
cough syrup,
euparium,
love potion,
nettle seeds,
plantago lanceolata,
plantain,
rosa canina,
rose petals,
sloe,
sloe brandy,
sloe schnapps,
sloe wine
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