So, the season is quite great over here and I set out to get myself some herbs and fruit for winter. I stopped first in a public rock garden, where in a neglected and abandoned part there grows salvia, marjoram (Huhu! ... und danke nochmal, Drui...;-)), and St. John´s wort (hypericum, in German: Johanniskraut), Thyme and Lavender. Thyme, I did not find (what is it about thyme, it´s always running short... or was that time?;-)), but then I do not know it, not altogether;-).
St. John´s wort...It´s good against winter depression. You can also make a concoction for external use. Take a handful of blossoms, put it in good olive oil, add a shot of rosemary oil and a twig of lavender. Put it in aclear glass jar, and let it rest in the sun for three weeks. When the oil has turned red, strain through a sieve, fill in a brown bottle, and use for massage. Relaxing for knotted muscles! Also for external use, take a handful of St. John´s flower, put in pure (95%) alcohol. Add one fresh pine cone and two twigs of lavender. Leave to dissolve in the sun for three days, then in the dark for three weeks. You can leave the herbs in. Use for external implications;-) only...;-)
Lavender still in blossom...
I then rode on up the hill, and there, above a delf, grows a dense underbrush of blackthorn (prunus spinoza, in German: Schwarzdorn, Schlehe). It´s easily becoming one of my favourite plants with its dark and beautiful twigs and stems, its violent thorns and its beautiful wood and flowers in spring. There were also sloe fruit to boot, and I had a lot to carry again. Passers-by again gave me some funny looks again, and one old guy even raised his stick at me and angrily demanded to know what mischief I was up to, and the whole business was forbidden. If you ever come to Germany, chance is, you can get by with just two words: "AAAACHTUNNNKKKK!!!!" (never forget the exclamation marks, they are crucial;-)) and "FFFFÄÄÄÄRRRRBOOOOTTTHÄÄNNNNN!!!!(verboten)". I am kidding, of course, and I pretty well know what my rights are, and this belongs to them-fortunately. When I told him I wanted them for making jam and sloe brandy, he was cooling down, though, and we even had a nice chat about how his grandfather used to make brandy from sloe and pears. And I even learned a bit from him. But it´s always the same. People see a relatively young person. He has some funny clothes on and rides a mountainbike, and he has a knife lying about to dress the herbs he has just collected, and they whoop for the attack. Sometimes I just think they do not have the balls to attack the real mischief-makers, hooded sweatshirt-bad-tattoos-impossible manners-and the like and aim for those in-betweens as me. Riding my bike head down, grunting and sweating like a hog in the slaughterhouse, eyes fixed on my pulse-watch or my speedometer, would be perfectly okay. Walking around with a bad parody of outdoor gear that currently is fashionable, would be fine also. But being dressed in normal sportive clothes, having a helmet lying nearby, but collecting flowers and fruit seems to be deviant and thusly offensive behavior. I sincerely pray they do not establish "deviant behaviour" as fineable by the law, for then I´ll be a criminal for collecting herbs for healing and fruit for taste. It´s all in the fear. Fear drives our society, and our civilisation, if you can still call it that name still. We fear not to belong. Out of this fear, we buy, and throw away, and buy anew. Without this fear, this degree of commercialisation could not be possible. This fear is induced by simple methods. First they tell you you might be deviant. If you are deviant, as a kid, you need a therapy (even if you do no harm to anyone) to function properly. I have worked with enough socially, mentally or psychologically "impaired" children to state that. In many cases, the only thing impairing them was their need for love and the Ritalin they got as a surrogative. Angry words, for certain, and kind of abbreviated, but then we are all adults, are we? Then, out of fear, you throw your dreams aside and settle for other surrogatives. TV, video, Hi - Fi, bluetooooooooth, yap, and internet, too. Sex, deodorants, cars, and yes, mountainbikes and knives and gear and all that stuff. You behave like a grown-up, finally.
Which means, we fear the almighty God Mammon-Pluto even more. Without him, we fear, we cannot live. Far-fetched? We indicate a sacral connection at any archaelogical find that might as well has been a toy or an everyday-use article (not that an artefact of everyday coherence might not have had a sacral meaning, mind you!). What, do you guess, will a post-modern culture (provided it can still be born after the mess we made from this planet already) indicate at the find of a bank bulding, all glass and polished metals and marble? Certainly not a smithy or a factory. Certainly no house for living, and no shithouse, either. Just asking....
And then there are people making things themselves, loving nature, even smiling ( I rode the bike lane this Sunday and pleased myself by counting frowns and smiles of hundred people. I wore a smile in the process to provoque smiling;-), plus, the sun was out, I had leisure time, and was riding my bike. Out of hundred people three smiled. They had leisure time, they rode their bikes, the sun was out, there were swans on the lake, and the birds were twittering. ten asked me, what my problem was "there a problem, scum?", or if anything was funny "anything to laugh at, fucker?"), collecting herbs and fruit and mushrooms and wood and what they can legally find. Don´t get me wrong, there are many people actually respecting what I (and what we) do, elderly people as well as younger ones, even kids.
But for the most part, I find they feel I pose a threat.
Oh, and I know that this actually is realistic. I DO pose a threat. Without violence, and by simply loving the green. By loving, and healing, and smiling. I fear a lot of things. I am afraid, no, I am scared as shit about next months´fees and taxes and the bills upon my mat "they feed and grow, then eat the cat" (Martin Walkyier from Skyclad: I´m just what nobody wanted). But there´s a limit to what I will do. And this makes me deviant. I forage for living, sometimes. I know, the more I know, the less I will have to buy. The more I love nature, the less I will need the appreciation of the mainstream-which I never had nonetheless.
And for these simple facts, I maybe will not change the world, for all that may be worth. But myself.
Steady, Fimbulmyrk;-), whoa, Nellie;-). Look into the green to calm down a bit, it´s a great season. For sloe as well as many other things. I am grateful for that. I find I am ever so much more bound into the ebb and flow of the years, and I treasure this feeling quite a lot. Everything is growing, and I feel I change with the tides and times of year myself. This year this feeling is even stronger than before. I feel it hard to believe in a supernatural person anymore, for it is so much bigger. Bigger than words, in any case. It is a power flowing through time, through space, through the green and the woods. It is alien to any concepts of man. Poetry nourishes on the fact that it cannot be described for its vastness and ambiguity. The description of a rose never can reach its actuality. If I set a sign in uttering the word "tree", I have not created a tree by it, but a sign, a symbol. In symbols it is where we put together the evidence of the actual, of actual life, and they can be powerful and inspiring, and yet they remain symbols: Manmade essays to anear actual life. I have a suspicion that the ancient druids of the Celts, eloquent speakers of Latin and Greek, so eloquent in fact, that one Diviciacus actually negotiated with Julius Caesar himself in Latin, forsook written words in favour of teaching as a Zen tutor would do nowadays. because words may have a meaning, but the symbol loses in the process of conservation in written words. How long has this post become already? All to express one moment of feeling. Of onenness, which cannot be expressed by words. Of defiance, too, but it, too can not be expressed, for it´s not mine. The Blackthorn´s, maybe, or the humble St. John´s wort´s, or that of the birch tree I passed, shining golden bright in the late summer sun...
Autumn will come, with another power to fill my heart, and winter, with its clear and frosty nights under the stars and its snow and even the cold drizzle, and the ice, and the freezing cold, and the loneliness and melancholy, and even the depression. But now I am alive, and there is still summer. Even the rain is a summer´s rain, is a message to my soul. As is lightning, as is a grey day. Hard to express those feelings.
Found some lemon balm (melissa officinalis, in German: Zitronenmelisse), too and took it home as spice and tea. It´s calming and soothing for stressed-out nerves, and no, I did not drink a cuppa before püosting this;-)...
Oh, and I´ve heard, it might be good against witches, too...;-)
I simply like this photo, and so I posted it.... St. John´s wort again. I simply like the colours... it just makes me happy just looking at it, can´t explain it and mustn´t;-).
This is a pale and hairy, ugly shin with a bug on it (cicada)...
Punctured my shin some time ago by means of my pedals...
Birchbark, anyone? This is another unlikely Fimbulmyrk tale, for someone right disposed of it along with some other garden trash near the roadside.
Rowan berries by the cartload, too...;-). I think I´ll have a go at jam from them, and even some schnapps again... For that, deep-freeze them first for three days. Then make a vinegar essence solution (three tablespoons vinegar concentrate on 1 litre water) and let it rest for another day. Have to work out a recipe for them, still... I will keep you informed;-):
Oh, the loot, oh, the loot, how he trillups on his flute, oh the loot of Tinfang erm Fimbulandyouknowho;-)...
Rest and reward;-)... I was all finished again from ranting, looting .. and no pillaging whatsoever....;-)
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.
Sonntag, 21. August 2011
Mittwoch, 17. August 2011
YAPMR;-)-Yet another plum mousse recipe...
Take
a cartload;-), i.e. 500 g of wild plum
a cartload of refined sugar or honey
100 g sloe fruit
8 cl of plum spirit
1 scroll cinnamon
1 knifetip cardomom
1 knifetip nutmeg
1 knifetip black pepper
Cook on low heat for about an hour, until reduced.
Remove the foam constantly, stir constantly.
When reduced, boil to at least 75 degrees Celsius. Add the spice.
Before filling into vacuum jars hot, add the plum spirit, stir thoroughly. When filled in, turn the jars upside down for about five minutes. Let rest to cool.
Oh, and those are some of my exploits of the last weeks: Apple gelée, blackberry jam, elderberry gelée.... winter will be rich this year, and I am right grateful for it.;-)
a cartload;-), i.e. 500 g of wild plum
a cartload of refined sugar or honey
100 g sloe fruit
8 cl of plum spirit
1 scroll cinnamon
1 knifetip cardomom
1 knifetip nutmeg
1 knifetip black pepper
Cook on low heat for about an hour, until reduced.
Remove the foam constantly, stir constantly.
When reduced, boil to at least 75 degrees Celsius. Add the spice.
Before filling into vacuum jars hot, add the plum spirit, stir thoroughly. When filled in, turn the jars upside down for about five minutes. Let rest to cool.
Oh, and those are some of my exploits of the last weeks: Apple gelée, blackberry jam, elderberry gelée.... winter will be rich this year, and I am right grateful for it.;-)
Montag, 15. August 2011
Summertime looting and pillaging ride;-)... sore back!
So, everything is growing like mad, and, being the poor ne´er do well-dewy eyed dreamer that I am (Might as well be called a bum;-)), I set out by bike to do some serious foraging. Apples, it was, near my home, plus some more wild plums, apples the cartload full... lucky me, I brought a BIG rucksack. Next year I´ll build a foraging bike from a frame I still got in my cellar...;-).
More apples....
Blueberries are getting ripe as well;-).
Drui said this is not peppermint, but marjoram... my apologies... it was not toxic, though;-)... seems I am not perfect, after all;-). My thanks for informing me!
A more serious note: Please double check the info, and if you find something that won´t quite fit together, please note me, I am very grateful for it. I am a student of nature myself, and still learning!
Found this fleece blanket lying around in the woods...this actually was one;-).
Salvia officinalis (salvia, in German: Salbei). I collect this for tea and as a spice. as a tea, it´s good against bronchitis (brew with thyme and honey!Or was that time is money?;-)). In summer, it has a cooling effect, and it tastes great! Add some lemon juice and honey to the tea in summer and drink it cool, it´s delicious and refreshing.
´Shrooms are ´shrooming. This is a red cap, and I took it home with me, for it was starting to rain, and I could not stand it getting wet;-).
Wild apples, too. I dry them for tea. You can also take half a pound dark sugar on half a pound coarsely chopped wild apple plus half a handful of melissa, and fill up with one litre of brandy. let it rest for three days in the sun, and three weeks in the dark, pass through, and you have something to cheer on in winter...cheers!
Boskop and wild apples, great for mousse and on bannock and other pancakes or for baking cake! It´s a firm cooking apple, but I also like it as it is. It also keeps fresh a long time.
Something to just relish on and make dried apple rings. For that, remove the pips, and slice in thin rings. Either hang them on twine to dry, or use the oven at 50 degrees Celsius with an open door.
Made myself some wild stew afterwards, with some of the mushrooms, and some dried nettle and salvia fresh from the woods. You need:
1 onion
1 handful of boletus, red or brown caps (or all of them) or whatever non-toxic;-) ´shrooms are to hand;-)
1 cup of pearl barley
1 piece of smoked bacon
potatoes to your liking
three handfuls of dried nettle
1 knifetip salt
2 carrots
pepper to your liking
1 knifetip nutmeg
1 shot of red wine
1small pine cone
five leaves of fresh salvia
2 bay leaves
1 teaspoon juniper berries
Fry onion until glassy, bacon until dark. Add shot of red wine. Add 1 l of water. Add pearl barley, and cook until it opens. Add peeled and chopped potatoes. Add carrots. Cook until done, add water frequently. Turn down the heat, add dried nettles and spices. Chop mushrooms and add. Let them boil, then turn down the heat immediately and let rest for five minutes.
I added some champignons, too. Left the potatoes out, though;-) for I had none;-).
I was all finished, and had a hell of a sore back, but it felt good to actually reap the rewards!
More apples....
Blueberries are getting ripe as well;-).
Drui said this is not peppermint, but marjoram... my apologies... it was not toxic, though;-)... seems I am not perfect, after all;-). My thanks for informing me!
A more serious note: Please double check the info, and if you find something that won´t quite fit together, please note me, I am very grateful for it. I am a student of nature myself, and still learning!
Found this fleece blanket lying around in the woods...this actually was one;-).
Salvia officinalis (salvia, in German: Salbei). I collect this for tea and as a spice. as a tea, it´s good against bronchitis (brew with thyme and honey!Or was that time is money?;-)). In summer, it has a cooling effect, and it tastes great! Add some lemon juice and honey to the tea in summer and drink it cool, it´s delicious and refreshing.
´Shrooms are ´shrooming. This is a red cap, and I took it home with me, for it was starting to rain, and I could not stand it getting wet;-).
Wild apples, too. I dry them for tea. You can also take half a pound dark sugar on half a pound coarsely chopped wild apple plus half a handful of melissa, and fill up with one litre of brandy. let it rest for three days in the sun, and three weeks in the dark, pass through, and you have something to cheer on in winter...cheers!
Boskop and wild apples, great for mousse and on bannock and other pancakes or for baking cake! It´s a firm cooking apple, but I also like it as it is. It also keeps fresh a long time.
Something to just relish on and make dried apple rings. For that, remove the pips, and slice in thin rings. Either hang them on twine to dry, or use the oven at 50 degrees Celsius with an open door.
Made myself some wild stew afterwards, with some of the mushrooms, and some dried nettle and salvia fresh from the woods. You need:
1 onion
1 handful of boletus, red or brown caps (or all of them) or whatever non-toxic;-) ´shrooms are to hand;-)
1 cup of pearl barley
1 piece of smoked bacon
potatoes to your liking
three handfuls of dried nettle
1 knifetip salt
2 carrots
pepper to your liking
1 knifetip nutmeg
1 shot of red wine
1small pine cone
five leaves of fresh salvia
2 bay leaves
1 teaspoon juniper berries
Fry onion until glassy, bacon until dark. Add shot of red wine. Add 1 l of water. Add pearl barley, and cook until it opens. Add peeled and chopped potatoes. Add carrots. Cook until done, add water frequently. Turn down the heat, add dried nettles and spices. Chop mushrooms and add. Let them boil, then turn down the heat immediately and let rest for five minutes.
I added some champignons, too. Left the potatoes out, though;-) for I had none;-).
I was all finished, and had a hell of a sore back, but it felt good to actually reap the rewards!
Montag, 8. August 2011
On the bench these days;-)
This is the little damascus utility I made at Volker´s smithy. It´s made from Zwissler seven-bar damascus, tank cannon, tank bearing and 1.2842. Blade is 9,5 cm long. The handle is made out of some wood Viktor gave to me: 250 year old oak that lay submerged in rusty water in an abandoned iron mine. It is hard as metal (you can carve fir wood with it...;-)), polishes like a cinch and I love the red colour it shows.
Top is the Kopis I made in the Industriemueum smithy on Sunday, polished and with the bolster fitted.
Etching detail of the damascus pattern. Yap, those ARE slag marks in there, and YAP, I am NOT proud of it;-). I look forward to the knife nonetheless. I think I will fit a handle of the red bog oak Viktor gave to me and do some knotwork carving or spiral patterns on it... but we will see...
Top is the Kopis I made in the Industriemueum smithy on Sunday, polished and with the bolster fitted.
Etching detail of the damascus pattern. Yap, those ARE slag marks in there, and YAP, I am NOT proud of it;-). I look forward to the knife nonetheless. I think I will fit a handle of the red bog oak Viktor gave to me and do some knotwork carving or spiral patterns on it... but we will see...
Hammer- In at the Industriemuseum Ennepetal-Gorgeous FUN!!!!
Sunday it was "work" at the Industriemuseum Ennepetal again. Willi dropped by, Daniel (Beché;-)), Rolf with a friend of his, and myself.We lit the forge a little bit later than usual, but no harm done.
Grinding mayhem, and what may come out?;-)
This is the knife Willi made last time, now tempered and polished and etched in Vinegar. It´s made from silver steel and I like the Hamón....
A knife by Rolf, loosely modelled after the Nessmuk design. 100Cr6 steel with a reindeer antler handle... sweet!
Rolf and Daniel forging a prybar for breaking out of the bedlam.... I had to confuse their guardian meanwhile with my gibberish;-) to distract him. No, honestly, I did...;-).
This is one of Rolf´s hammers. And the battered one below is mine;-).
A tomahawk Rolf made from an old locksmith´s hammer. C 60.
And now, say one thing for Willi, and one thing only, say he´s completely gone off his rocker now. I could not quite make out what he wanted to do with this length of C 45 steel, but I soon learned what it was all about...
Punched a hole in it....
....and made himself a felling axe... tempered and sharpened, so sharp in fact that it cuts paper...
INSANE!!!!!
The axe in total....
But also hats off to Daniel, who made this flower stand for the balcony... the "little" one makes a hell of a progress....
A skinner blade Rolf made from 100Cr6...
And a tomahawk we made together, two brutes with sledge hammers and Rolf. Guess who the brutes were;-).
Daniel made this nailforging tool. Might be there are some out there more beautiful, but it will do the job, and Daniel was righteously proud of his achievement.
Made two Kopis blades myself. The top design you might be vaguely familiar with;-). It´s made from plain spring steel and has a Hámon. Below is one made from Zwissler seven-bar damascus...
This one is one of the seven dwarves, made by Willi. It´s made from Zwissler "monster" damascus, a billet from a world record attempt Matthias made in 2004 (2,4 to of damascus billet) with Norbert Bahls and Joachim Wirtz.
We had quite a laugh working together with funny folks, spreading the fire together and doing what we like. Had a coffee and a piece of cake even, and Rolf brought some towels for each one of us as a gift... nice guy, Rolf....;-)
Another strenuous day, but a perfect day nonetheless.
Grinding mayhem, and what may come out?;-)
This is the knife Willi made last time, now tempered and polished and etched in Vinegar. It´s made from silver steel and I like the Hamón....
A knife by Rolf, loosely modelled after the Nessmuk design. 100Cr6 steel with a reindeer antler handle... sweet!
Rolf and Daniel forging a prybar for breaking out of the bedlam.... I had to confuse their guardian meanwhile with my gibberish;-) to distract him. No, honestly, I did...;-).
This is one of Rolf´s hammers. And the battered one below is mine;-).
A tomahawk Rolf made from an old locksmith´s hammer. C 60.
And now, say one thing for Willi, and one thing only, say he´s completely gone off his rocker now. I could not quite make out what he wanted to do with this length of C 45 steel, but I soon learned what it was all about...
Punched a hole in it....
....and made himself a felling axe... tempered and sharpened, so sharp in fact that it cuts paper...
INSANE!!!!!
The axe in total....
But also hats off to Daniel, who made this flower stand for the balcony... the "little" one makes a hell of a progress....
A skinner blade Rolf made from 100Cr6...
And a tomahawk we made together, two brutes with sledge hammers and Rolf. Guess who the brutes were;-).
Daniel made this nailforging tool. Might be there are some out there more beautiful, but it will do the job, and Daniel was righteously proud of his achievement.
Made two Kopis blades myself. The top design you might be vaguely familiar with;-). It´s made from plain spring steel and has a Hámon. Below is one made from Zwissler seven-bar damascus...
This one is one of the seven dwarves, made by Willi. It´s made from Zwissler "monster" damascus, a billet from a world record attempt Matthias made in 2004 (2,4 to of damascus billet) with Norbert Bahls and Joachim Wirtz.
We had quite a laugh working together with funny folks, spreading the fire together and doing what we like. Had a coffee and a piece of cake even, and Rolf brought some towels for each one of us as a gift... nice guy, Rolf....;-)
Another strenuous day, but a perfect day nonetheless.
Mittwoch, 3. August 2011
Fun day at the Bethaus smithy
On Sunday I dropped by at Volker´s to lend him a hand and doing some forging myself. There were a lot of kids again having fun with fire and steel;-).
Daddy was righteously proud of little sonny...
You might be familiar with one of those pictures, but this is Volker again, forging a snake;-).
Blades near the fire;-).
More kids, proud of their achievements!
And those were this knife.... (made from mild steel with no edge as a toy...
and this snail...
had some fun myself. Top: Spring steel, the preform of a Dussak,
Below: Seven bar damascus Kopis knife.
Below: Seven bar damascus utility
Below: Tempered the little Rune-engraved utility. File steel.
Daddy was righteously proud of little sonny...
You might be familiar with one of those pictures, but this is Volker again, forging a snake;-).
Blades near the fire;-).
More kids, proud of their achievements!
And those were this knife.... (made from mild steel with no edge as a toy...
and this snail...
had some fun myself. Top: Spring steel, the preform of a Dussak,
Below: Seven bar damascus Kopis knife.
Below: Seven bar damascus utility
Below: Tempered the little Rune-engraved utility. File steel.
Wild Plum with Sherry spice Mousse
Take:
500 g wild plum (or common plum for that)
500g sugar or honey
One shot citric acid
4 cl Sherry
One scroll cinnamon
One knifetip cardomom
One knifetip nutmeg
Take the wild plum and quarter the fruit. Put into a pot that can be put in the oven, too. Add the citric acid. let it rest for a day or two, until the sugar is dissolved. Add 2 cl Sherry and mix thoroughly. Let it rest for another day. Cook on very low heat. Remove any foam that builds up (delicious!). Reduce the fruit to mousse while constantly stirring with a wooden spoon. Add water to taste. It will take one hour or some (did not watch the clock too closely;-) for the fruit to completely reduce. Meanwhile, heat the oven to 100 degrees C, turn down the heat again, and open the oven door. Add the finely ground spices and 2 cl Sherry (or more, to your liking). Let the mousse completely reduce at 50 degrees in the oven for about 15 minutes.
This is a traditional German recipe I modified.
500 g wild plum (or common plum for that)
500g sugar or honey
One shot citric acid
4 cl Sherry
One scroll cinnamon
One knifetip cardomom
One knifetip nutmeg
Take the wild plum and quarter the fruit. Put into a pot that can be put in the oven, too. Add the citric acid. let it rest for a day or two, until the sugar is dissolved. Add 2 cl Sherry and mix thoroughly. Let it rest for another day. Cook on very low heat. Remove any foam that builds up (delicious!). Reduce the fruit to mousse while constantly stirring with a wooden spoon. Add water to taste. It will take one hour or some (did not watch the clock too closely;-) for the fruit to completely reduce. Meanwhile, heat the oven to 100 degrees C, turn down the heat again, and open the oven door. Add the finely ground spices and 2 cl Sherry (or more, to your liking). Let the mousse completely reduce at 50 degrees in the oven for about 15 minutes.
This is a traditional German recipe I modified.
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