Just j’adoring these cute Scoop-Back Chairs from West Elm – particularly the cute yellow flowery one called Tumeric Bloom.  I think it would be fun to mix this one with the silver stripes, the white, and the black around a white table (like the one in this house).

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Meet the Cocoon

March 10, 2010

in Food, Interior Design

I think the notion of the Cocoon by designer Mans Salmonsen is very fun – grow herbs on the top planter portion and store fruit and other goodies below.  Makes good use of space doesn’t it?

via Contemporist

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If you saw my post a few weeks back – on February 15th I started some tomato and eggplant seeds in peet pots indoors – attempting to get going for some early planting.   I set them out on a cookie sheet – kept them watered and after about 10 days – *nothing*!  I think the downstairs of my house is too cold and dry yet to nurture much without some intervention.

Then I picked up one of those Jiffy mini greenhouses for starting seeds (about $3) from a local greenhouse out here in Connecticut – poured some water in to the bottom reservoir, clapped on the clear plastic cover and like magic the seeds bounded out of the soil like gangbusters within about 3 days.

The tomatos first – then the egglant.  Now I have to go about thinning the sprouts which is a little sad but utterly necessary.  I take the lid off in the afternoons so the little buggers get accustomed to a regular environment and the bright sunshine.

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If you have the space to do any sort of planting – whether an acre or two or just a window box, there are gazillions of reasons for planting a few edible green things.  Here’s just a few that come to mind:

When you plant a plot of spinach, herbs, beans and tomatoes:

1) you immediately  lessen your consumption of petroleum based packaging (even those plastic produce bags are a problem);

2) curtail the pollution emitted in shipping produce from distances;

3) reduce the consumption of petroleum based fuels needed to fly, truck and ship these goods around;

4) will become accustomed to eating what’s in season rather than what’s growing on the other side of the planet year round;

5) enjoy fresher, more healthful produce.

You’ll also have the fun and satisfaction of watching little seeds go from a packet to the plate as you nurture and care for your plants.

Isn’t this a scrumptious looking garden? (below).  This is what I’m planning this year, although my house certainly isn’t as quaint as this one.

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Maybe it’s a harbinger of bad insulation – or on a more optimistic note, perhaps a sign of good luck and an early spring – my overwintering crop of Ladybugs is waking up and beating at the windows to get out.

My first fall in Connecticut a few years back, the Ladybugs in my garden (or Ladybirds as some want to call them) slyly tucked into cracks and crevices in the façade of my house – over time making their way into the gentler temperatures indoors.  I recall a courageous few blowing in with the opening of a door, or flying purposefully through an open window.  Eventually I’d find them stowing away silently over the winter months tucked behind curtains and into window jams.

It’s important to note that Ladybugs are not structure damaging pests – if touched or terrified they can leave small orange stains as part of a defense reaction known as “reflex bleeding,” which is intended to prevent predators from eating them.  But they don’t enjoy meals of wood or fabric as other insects do – and I’ve never suffered a bite although there some experts who swear they can land a well placed nip or two.

As a San Francisco Bay Area native, harboring Ladybugs (rather willingly or unknowingly) inside the home is something I really hadn’t seen before. They manage to survive horrendous weather conditions by finding a reasonable place to hide and then falling into a state of “diapause” – in which their metabolism lowers and simultaneously, their freezing points, as they drop into dormancy or bug hibernation.  This is the reason Ladybugs are often stored in refrigerators at garden centers where they rest until released into a deliciously aphid laden garden.  Ladybugs hiding in corners and crevices holding perfectly still may well be alive.  Butterflies, moths, and silk worms also winter via a diapause.

In many antique and older homes hoards of ladybugs are commonly found in attics during the colder months – happily hunkered down in a quiet corner for a long winter’s nap.  As insulation and better building practices advance, the tiny crevices and shrunken wood around windows that ladybugs rely on to gain entry into homes are getting harder to find. My home has new windows and paint – making insect entry inside quite a project.

Well sealed windows and doors notwithstanding, this last winter my ladybugs must have collectively realized they’ve found in me an agreeable host – I’ve always had a fondness for the little buggers – what with their cheerful colors and their willingness to devour aphids – they can eat up to 1,000 a day among other things – making them welcome workers in my world.  During the spring and summer when so many other bugs and critters seem to be out to destroy what I’ve worked so hard to create – Ladybugs are part of my organic defense.  As a result I’m careful not to harm them if I happen across them no matter what time of year.

I do tend to open windows quite a bit in the fall – hoping to catch some last gasps of fresh air before winter heating turns the house into a tightly sealed but somewhat stagnant micro environment.  So in they come.  I have neighbors who are appalled by this notion – tidily running around their houses with vacuum cleaner and dustpan in hand at the first sign of flitting orange spots, ridding the house of them.

If you’re not a fan of the notion of hosting a ladybug hotel during the winter be sure to caulk exterior cracks in the spring and summer before they come seeking refuge when the temps drop. Keep window and attic vent screens in good shape and be sure you have tight-fitting door sweeps in place on all exterior doors.

While I’ve probably painted a picture of swarms of orange in all corners of my house during the winter, generally I really don’t see wing or buzz of my ladybirds until the end of March – after the snow and ice have departed. I was really heartened a few weeks ago (mid February no less) when I found a few early risers ready to leave – flying against the windows to join the outside realm once again.  Temps had began to rise earlier than normal and with the lengthening of days I saw this as an early sign of spring (Punxsatawney Phil had it wrong this year I tell you – the ladybugs have diapause to tell them when it’s safe to come out).

Every morning for the past few weeks I’ve gently scraped them off the window panes and released them.  I love watching as they fly off into the warm sunshine ready for the spring – at first there were just a few – colors ranging from bright orange to pale yellow – some with spots, most solid.  The past few mornings there’ve been upwards of 20 or more waiting to get out.  These have been larger than the first and have many more black squiggles and markings than the early risers that first appeared a few weeks ago.

While I clearly have a collection on my hands (literally) most mornings, I’d love to see some of the red ladybugs I’ve seen described in books.  Ladybugs can range from barely visible to nearly half an inch – and in a kaleidoscope of colors yellow and orange yes, but also scarlet, brown and solid black – making them easily mistaken for other types of beetles.  The world over, there are more than 5000 species of Ladybugs – 450 alone here in North America.

And while it’s just early March, most of my ladybugs are already gone – but I know they’ll keep me company all summer long in the garden.  I found this bit of advise while searching for images that I loved:

Advice from a Ladybug:
“Be well-rounded
Spend time in your garden
Spot new opportunities
Be simply beautiful”
— Anonymous

Don’t you love these great shots I found on Flickr?  I wish I could say I took at least one of them – but in fact they came from: (top to bottom)

Tanakawho – ladybug on peony;

)-( Stephanie – red ladybug on yellow flower

Lazyboy – ladybug fluttering her wings;

Tanakawho – black and red ladybug on yellow;

Beto Frota – yellow ladybug with pollen on purple flower;

Jimbo1239 – ladybug on white magnolia flower;

Aussiegall – yellow and black ladybug on pink flower;

Tanakawho – ladybug on pink and yellow;

Batikart – pink flower with ladybug

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Since maple syrup is in high season right now (how yum is that?) I got to thinking yesterday that since it’s a reduced substance derived naturally from trees it must have some excellent health benefits.

Low and behold, a little search online and I found that it does indeed have high amounts of minerals such as manganese and zinc – more about it here.  North American Indians regarded it as part treat, part medicine – which gives new meaning to the phrase “a spoonful of sugar makes the medicine go down” doesn’t it?

In honor of this newly rediscovered healthy treat, I thought I’d post this recipe that Martha Stewart published in her May issue of Everyday Food last year.

In that issue (which I’ve saved along with the rest of my copies of Everday Food in a nice neat stack) Martha suggests making and freezing Cinnamon-Oat Pancakes so that you can just pop them into a toaster oven during the week for a really nice start to the day.  Why this idea never occurred to me before, I can’t say – waffles and pancakes are readily available in the freezer section so it makes perfect sense to do this.  I tried it and low and behold, it’s fabulous.

Cinnamon-Oat Pancakes along with freezing and heating instructions:

Ingredients:

2  cups all-purpose flour, spooned and leveled
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old fashioned oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

Method:

1) In a food processor combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats.  In a large bowl, whisk together milk, eggs, and oil.  Add dry ingredients and 1 cup oats and whisk just until moistened.

2) Heat a large skillet (nonstick or cast iron) or griddle over medium.  Lightly oil skillet.  Using 2 to 3 tablespoons for each pancake, drop batter into skillet and cook until a few bubbles have burst – 1 to 2 minutes.  Flip pancakes and cook until browned on undersides, 1 to 2 minutes more.  Repeat with more oil and batter.

To Freeze: Cool pancakes on a rack, then arrange in a single layer on a baking sheet.  Freeze until firm – then place in plastic freezer bags – can be stored up to 3 months.

To Heat From Frozen: For a single serving, warm pancakes in toaster – for a large batch warm in oven.

How simple is that?

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The past few days I’ve been reading an amazing book – “The Heretic’s Daughter” by Kathleen Kent.  The story is set in the late 1600’s in Salem Massachusetts during (you guessed it) the Salem Witch Trials.  I don’t want to digress from my theme of Sugar Shackin’ by discussing the story at much length – except to say its a remarkable read.  My point in bringing it up is that there’s a scene in which the main character Sarah Carrier goes off with her father and brothers to collect maple syrup that I thought was particularly evocative.   At the beginning of March 1692 it goes:

“…The maple grove was very old, many of the trees forty of fifty feet high.  Father told us that the Indians would come there to make their gashes in the trees, collect the sap in hollow logs, and thicken the sap by dropping heated rocks into it. Father chose the best, feeling carefully around the crags and fissures with his fingers, never tapping below a limb or close to a defect in the bark at the the Northern exposure.  When he chose his site he gently hammered into the bark, in an upward motion, the concave rod, allowing the sap to flow downwards from the inner recesses of the tree. It would take hours to fill the buckets…

I was reading this on Saturday morning and realized that it was indeed the big time of year here in New England when the sap is running and the sugar collectors are out in droves – hanging their buckets and firing up their kettles and stoves.

While most of us think of Vermont and Canada when it comes to maple syrup, there is a respectable sugar culture here in Connecticut.  I drove out to East Haddam over the weekend to take photos of some of the buckets.

Modern collection methods are far less sensory and use drills to punch the plugs into maples all around the trunks rather than carefully hammering them in like Sarah Carrier’s father did, but the old fashioned aluminum setups are still pretty romantic looking.

Three buckets above for these mature maples.  We’re having a very mild March here in Connecticut (hallelujah!) – rather than snow on the ground there were birds chirping and daffodils coming out of the ground nearby.

An inside look…


What “a sap” I am – I thought it just flowed out the trees rich and amber colored.  Nope – clear.

Driving around I came across Rick’s Sugar Shack – set deep in the woods in East Haddam, Rick was having an open house.   I was able to get a little insight into the syrup making process and take some shots of their maple stoves and rendering equipment – which as a California girl, was quite a revelation.  I didn’t grow up with sugarin’ as part of my culture so I find this really charming.

I’ve always wondered what the smoke was all about – apparently it’s from a wood fired stove that heats a large cauldron that cooks the sap down and renders it into syrup. Here’s the main cooking in process:

Inside the pot there are four chambers that the liquid flows through as it’s rendered.  You can see the clear sap in the far right chamber and the tone changes to deeper amber as it flows along.

You can really detect a smoky flavor in many local maple syrup products – particularly in maple candy.  I’m certain that oak fired stoves have a different flavor than pine since the heat and burn rate is different with soft and hard woods.

The rendered syrup is strained and then made into candies or other goodies.

A candy machine waits to make new treats for visitors:

I discovered a treasure trove of recipes and ideas for using maple syrup other than simply pouring over pancakes – even though that is probably my favorite.  I’ll be adding them this week – among them is Maple Mustard – and Maple Jelly (shown below) it is so surprisingly yummy you just won’t believe it!

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My niece and nephew sent me these flowers last week – so sculptural and lovely I just had to take a few shots of them.  Calalilies, lavender and pink roses – perfect!

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