Shower report

For those new to the story---
the Tuesday before Southern Region War Camp in mid-July, we started having water coming out of the kitchen light fixture when the shower ran. ( Read more... )

*whew* no wonder we're exhausted. We are not home remodeler types, generally. I know something about home remodeling from my mom (a plumber's granddaughter); Juergen is a carpenter's son; but we learned everything we knew about this project from my mom and the good folks at Piscatello's home center. Really, it pays to know your real local independent hardware store/home center-- any place where they will teach you carefully how to install stuff and give you advice on what's cheapest gets my vote.

Another Book review: Wild Foods

Laurence Pringle. Wild Foods: a beginner's guide to identifying, harvesting, and cooking safe and tasty plants from the outdoors. New York: Four Winds Press, 1978.

I picked Wild Foods up while researching my Wildly Weedy Herbs class. If you are interested in harvesting non-traditional edibles, this would be both a great place to start and fun leisure reading. Only a few, easily identified, plants are covered: Maple, Dandelion, Plantain, Japanese Knotweed, Poke, Cattail, Wild Strawberry, Sheep Sorrel, Watercress, Elderberry, Milkweed, Wild Mint, Wild Raspberries and Blackberries, Daylily, Lamb's-Quarters, Purslane, Wild Blueberry, Sumac, and Wild Grape. Many of these are old world; some are new world. I, personally, never eat Pokeweed, but I do know that it is possible to eat the young shoots safely, and the author gives all appropriate cautions.

The book has got a number of good features. It scores over other similar texts in the intriguing recipes: Dandelions in cream sauce, Cattail corn on the cob, Wild Strawberry no-cook jam, Sweet and Sour Lamb's-Quarters, Purslane soup, among others. While I wouldn't necessarily use these exact recipes (except for the directions for preparing cattails), but they show how the plants can be used.

In addition, a chart shows when which plant parts are likely to be harvestable, and there is a section on preserving the wild foods (by winter gardening, freezing, drying, etc.) The author covers similar-looking poisonous plants and gives clear instructions for differentiating. The clear and simple drawn and photographed illustrations help identify the plants, and the author gives good harvesting and cooking advice (for instance, how to blanch plantain plants; why you don't boil your maple sap indoors; don't wash or boil sumac fruit for best flavor).

The author's writing style is chatty but not memoir-like, and the reading and cooking level are well within the range of a young teen with adult help. (Recipes kindly include both lists of ingredients and lists of equipment). This would be a good book to share with others the family, and to use as a basis for family wild-foraging expeditions.