“Don’t believe what your eyes are telling you. All they show is limitation. Look with your understanding. Find out what you already know and you will see the way to fly.”
― Richard Bach, Jonathan Livingston Seagull
I’m reposting this book review from last year for Food for Thought, which I’m thrilled about returning, with our first book selection Friday, Jan. 20th~ The Night Circus!
The weather outside is frightful . . . while we thankfully have not had as much snow as the Northeast, it’s been colder than normal here in the sunny South. Snowbound, I had the perfect excuse to stay indoors and read a couple of weeks ago. This book provided *interesting reading while I was tucked away, cozy indoors, watching the birds and wondering how nature adapts to the frigid temperatures and winter landscape.
(*interesting reading for those defined as a bit of a Discovery Channel or Animal Planet geek :-)
“From flying hot-blooded squirrels and diminutive kinglets to sleeping black bears and torpid turtles to frozen insects and frogs, the animal kingdom relies on staggering evolutionary innovations to survive winter. Unlike their human counterparts, who alter the environment to accommodate physical limitations, most animals are adapted to an amazing range of conditions. In Winter World: The Ingenuity of Animal Survival, biologist, illustrator, and award-winning author Bernd Heinrich explores his local woods, where he delights in the seemingly infinite feats of animal inventiveness he discovers there.”
“Because winter drastically affects the most elemental component of all life — water — radical changes in a creature’s physiology and behavior must take place to match the demands of the environment. Some creatures survive by developing antifreeze; others must remain in constant motion to maintain their high body temperatures. Even if animals can avoid freezing to death, they must still manage to find food in a time of scarcity, or store it from a time of plenty.”
“Beautifully illustrated throughout with the author’s delicate drawings and infused by his inexhaustible enchantment with nature, Winter World: The Ingenuity of Animal Survival awakens the wonders and mysteries by which nature sustains herself through winter’s harsh, cruel exigencies.”
I set a Winter World-inspired table with pine cones, lichen covered branches, moss & a few nuts for foraging squirrels. . . on a landscape made of a jute runner layered on a snowy white quilt.
“Perhaps none depends on snow more than the snowshoe hare. The size of this hare’s tracks are out of proportion to the animal’s size. As a result of its low foot-loading, the hare can walk, hop and run very near the top of the fluffiest snow. As a consequence, the more that snow accumulates, throughout the winter, the more easily the hare can reach its food, the fresh twigs of small trees and brush.”
Woodland botanicals, snowy white orbs, and branches fill my lanterns on the table. . .
Rock Salt is sprinkled to mimic an icy coating, rather than to melt the snow on the sidewalk :-)
I was surprised to learn that Crossbills often lay their eggs in winter, so they are able to raise their young when the seeds of spruce or pine cones are most plentiful.
Heinrich is a scientist with a talent for relating his love for nature, his appetite for discovery, and his humorous insights in a fashion that is enjoyable for the reader.
My appetite led me to Pine Cone Cheese for Food for Thought, you can find a recipe here.
Winter can be difficult for birds when the days are short and nights are often cold and long. The natural food supply has been consumed or is hidden by snow. Water can be hard to find, and food needed to provide the energy to keep birds warm might be scarce.
Food for Thought also led me to make pine cone bird treats for our feathered friends. . . snowy day fun for kids if you have the materials on hand, with a recipe found here.
January 20th~ Food for Thought is returning~ kicking off with The Night Circus. . .
“The circus arrives without warning. No announcements precede it, no paper notices plastered on lampposts and billboards. It is simply there, when yesterday it was not.
Within these nocturnal black-and-white striped tents awaits an utterly unique experience, a feast for the senses, where one can get lost in a maze of clouds, meander through a lush garden made of ice, stare in wonderment as the tattooed contortionist folds herself into a small glass box, and become deliciously tipsy from the scents of caramel and cinnamon that waft through the air.”
I’m thrilled at the return of Food for Thought! Jain’s wonderful reading journey and fun idea to mix the pages with the camera & kitchen~ prompted me to get off the fence and start blogging two years ago so I could play among the pages!
This year, 22 books have preselected and you are invited to join in the fun! Just like The Night Circus, Food for Thought becomes a feast for the senses where you can lose yourself among the pages and read with a playful purpose. If your New Year’s resolution has you cutting calories~ skip the food and share a scene, activity, location~ whatever comes across the pages to you & furthers your reading enjoyment!
Previously for Food for Thought, I have relocated a 1920′s cabin 245 miles and had a celebratory party with Caramel Apples & S’mores. . .
Enjoyed Finger Sand-Witches & a bubbling Cauldron of Soup after the Salem Witch Trials. . .
I had the good fortune to be invited to the beach for a weekend reunion with former roommates & suitemates to celebrate our milestone birthdays this year. . .
The six of us happy & lucky to have a friend/roommate with access to a beach house. . .
Enjoying the scenery while reminiscing on our college years . . .
Reflecting on old times. . .
As we had just begun to spread our wings. . .
Strolling on the beach. . .
Catching up on the status of classmates. . .
Basking in each other’s company. . .
And enjoying good meals & conversation . . .
Many thanks to our generous hostess and also to our talented chef for our weekend of fun :)
There is a corn field I’ve been driving by for months. . . just dried husks and stalks remain, having fulfilled its corn-destiny.
Rushing by~“to do” list in hand focused on crossing off the next task~ I noticed a flash of blue out of the corner of my eye passing by last week.
Beckoned, I was rewarded by the sight of Morning Glories growing with abandon. . .
Since blooms only last a few hours each morning, I was thankful for this gift of blue in a field of brown~ especially so in hindsight since the field was mowed two days later.
The garden as a metaphor for life, here are a few things I was reminded of. . .
There is beauty in ordinary things, but you have to slow down long enough to see them.
Appearances can be deceiving and usually deserve a second look.
Hold on to what you love and let go of what doesn’t matter.
When things get tough, just hang on.
A little support makes life easier.
Love is all around you.
Pay attention to what you love.
Whatever you do, do with all your heart.
Take time to enjoy the blooms.
Everyday invites you to find your place in the sun.
Life is short.
Beauty is in the eye of the beholder.
“The morning glory which blooms for an hour differs not at heart from the giant pine, which lives for a thousand years.”
― Alan Wilson Watts
Hatched Eggs: 3633
Emerged Hatchlings: 3401
Mean Incubation Duration (all): 56.5 days
Mean Clutch Count: 95.1 eggs (Relocated Only)
Mean Hatch Success: 47.5%
Mean Emergence Success: 44.7%
Nest Success: 79.4%
Beach Success: 53.5%
Loggerhead Sea Turtles lay an average of 120 ping-pong shaped eggs~ each with a “dimple” to provide a cushioned “bounce” for a safe landing in the nest.
By themselves or with blue cheese, goat cheese, mascarpone, prosciutto, carmelized onions, arugula. . .
Our neighbors have a ginormous fig tree that we are welcome to help ourselves to.
Last year, annoyed by its vigorous spreading growth~ they severely pruned it . . .
So, no figs :(
This year, it grew back bigger, stronger, faster.
We battled the birds and walked away victorious with some of its delicious fruit~
One of several quick ways we enjoy them~
Fig and Goat Cheese Bruschetta
Spread with goat cheese while baguette slices are warm, add figs, drizzle with honey and some cracked black pepper.
If you’re not in too big of a hurry~ add a bit more goat cheese on top of the figs, pop in the oven for 5 minutes for the goat cheese to melt a little and warm the figs.
We’re usually in a hurry :)
At the end of summer, I had the fig blues. . .
The tree was done. The figs at the Farmers Market were gone.
My love affair had come to its “Same Time Next Year” phase.
My sister turned us on to figs in a jar to satisfy our cravings~
And this tasty trio of flavors~ Dalmatia® Fig Spread, Brie & Meyer Lemon Cookies~
So figs in a jar would have to do~ since figs we typically find in the grocery store are over ripe & overpriced.
Last week, I opened House Beautiful’s October issue, in search of The 2011 Kitchen of the Year Tyler Florence designed at Rockefeller Center and spied a recipe of his I had to try~
Fig and Ricotta Pancakes. . .
Desperate for figs, I was afraid I would have to fly to California to visit Jain~ who has been tempting me with her fig ice cream, cake, pizza & chocolate-dipped creations~ and return with a stash in my suitcase.
Fortunately, my grocery store saved me airfare with a pristine shipment just in~ beautiful, big figs~ not over ripe~ and on special, no less :)
The October House Beautiful issue is appropriately titled, “Happiness starts here!”
From Tyler’s Kitchen, courtesy Tyler Florence
Spiced Fig and Ricotta Pancakes
Serves 4, makes about 12 pancakes
Ingredients
2 cups whole-milk ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
¼ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon each ground allspice, cloves, and cinnamon
½ teaspoon vanilla extract
unsalted butter
10 fresh figs, thinly sliced
Directions
In a large bowl, add the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest and stir until well blended. Stir in the allspice, cloves, cinnamon, and vanilla.
In another bowl, or parchment paper, sift together the flour, sugar, baking powder, and salt.
In a third bowl, whisk the egg whites until soft peaks form.
Fold the dry ingredients together with the wet, then carefully fold the egg whites into the batter.
In a large nonstick skillet, melt 1 tablespoon butter over medium-high heat.
Arrange one large fig slice for smaller pancakes or three small slices in a circular pattern if making larger ones. Carefully ladle the batter over figs and cook until bubbles rise in the center of each pancake. Turn pancake over and cook for another two to three minutes. Repeat with remaining batter and figs, adding butter to skillet as needed.
Serve with real maple syrup and any remaining fig slices.
Happiness does start here. . .
and a 2,500 square-foot dream kitchen complete with Mauviel cookware doesn’t hurt either :)
BEVERLY EAVES PERDUE, Governor of the State of North Carolina, hereby proclaims September 2011, as “NORTH CAROLINA WINE APPRECIATION MONTH” in North Carolina and commends its observance to all citizens.
Well OK then. . .
I’m more than happy to observe :-)
Until last year, I was completely unaware there were 106 wineries and 400 commercial grape growers in my own backyard~ most within an hour & a half drive~
We recently took a day trip to appreciate some NC wines with a visit to a few wineries~
Located in the Yadkin Valley American Viticultural Area, the vineyard shares a similar climate and growing season to that of some of the best wine growing regions in Europe and is one of the largest on the East Coast.
Not long after Sir Walter Raleigh landed in what would become North Carolina, the grape vine was first introduced and cultivated in the New World. In fact, by the dawn of the 20th Century, NC was the leading wine-producing region in the nation.
It seemed nothing could stop us.
But we hadn’t counted on an act of Congress.
1919.
Prohibition.
Suddenly, products from distilleries in undisclosed locations in the Piedmont hills and dales were rather more lucrative than those from the gnarled grape orchards of yore. When we spoke of fruit, it was shriveled in white lightning.
When we packaged, it was in Mason jars rather than Chardonnay bottles.
Other pursuits followed. Often at high speeds.
The sudden professional interest of G-Men and revenuers gave rise to moonlit, midnight chases across the humble countryside, engendering a motorized pastime that became a sport that became NASCAR.
Our land is rich and many textured. The vines are wide in variety. And the people who grow them are as interesting and diverse as the state itself and, led by pioneers, farming families and glorious chance-takers, North Carolina has returned to its original roots.
Inspired by one man’s passion, along the foothills of the Yadkin Valley of North Carolina, Elkin Creek Vineyard with the hand-hewed beams of the winery and the hand-tendered estate vines sits waiting for your visit.
With a glass of wine in hand, stroll by the creek, old mill, and waterfall~ where time seems to stand still.
Nestled in the Yadkin Valley Region of North Carolina, family-owned Raffaldini Vineyards brings Old World charm to the Old North State. Known as “Chianti in the Carolinas” Raffaldini currently produces both varietal wines and blends with its signature wines.
Raffaldini Vineyards Pino Vino III Rescue Dog Wine Label~ a portion of Pino Vino III to be donated to local animal shelters.
The dog chosen for this year’s label, Chloe, is a Rough-coat Jack Russell Terrier from State Road, NC.
Chloe is the ambassador for all animals in need of rescue.
I’m a sucker for anything benefitting animals or dogs~ so add a dog named Chloe to a wine label & I’m happy to raise a glass for dogs in need of rescue and in observance of Wine Appreciation Month :-)
“Eighty years ago we bottled moonshine. Today we bottle sunshine.”
A wine map & travel guide from NC Wineries can be found here.
