Ideas For Saree Blouses

Castêtus Botanicus

child I was biberonnée to Latin botanical; I confess that I spent a little over his head: my father was talking forest of Quercus and Cedrus, and when my mother opened a jar of dried under Crataegus soothing, sweetish smell my rose
heart ... More Later, I made the Peterson guide wild plants in North America my bedside book. Long, I am driven in the morning, then I drank my coffee barefoot in my garden of Yvelines name my perennials in Latin, French and English vernacular, blocking pitifully at each return of spring after months off before throwing in the towel and diagnose MYSELF Early Alzheimer ... (I must say that over 400 perennials, it started to jam!)
When it leans a little botanical nomenclature is fascinating.
The rigor of this sometimes giving poetry, a plant or fungus can be defined by:
-habitat "pratensis (grass)
-properties: Amanita" muscaria "kills flies and makes people very sick without killing them is his girlfriend "phalloides," it far more treacherous because of its resemblance to harmless fungus, which gets stuck


-its taste, sometimes subjective or overestimated Lactarius deliciosus (while the "edulis" from Boletus edulis only means edible!), besides Roger Phillips, a native of perfidious Albion, does not he write with a touch Irony?, about the delicious milk caps: "Much esteemed and edible On The Continent"
-color: "Alba", "albissima," "albicans" (white, very white, white) and why make it simple, as in Greek with all versions of "leucobases"
-style "reptens" (creepy)
-shape "bifidus" (two branches) or "phalloides (phallus-shaped with the same register all star categories, one which many mistake for a bad joke mycologist schoolboy, the Phallus impudicus, we mark off because of its stench and nearly at its fly-Pilot )
- its "inventor" Inocybe Patouillardii, not very credible for a deadly fungus, Theodore Patouillard, yet it had the cool air as the name of mycologist. At the same time that Mr. Fuchs gave its name to the fuchsia should save you once and for all the recurring fault on the spelling of that color.
Snob, Latin, botany, you say?
Not at all, because take a look at Courson or Saint Jean de Beauregard (Sunday) and see the nursery hair pulling in discussions with clients surreal because of all the vernacular or regional names given to plants ( when you come out of Latin Frenchified): the "finger thing", "horns of stuff," "the fountains of thing," is like the "snowball" and other "Negro heads" (they say chocolate meringues, what should we say now?) When talking about mushrooms.
Because of my gargantuan last harvest, I had neglected yet another fungus that is dear to me: agaric or pink meadow, or rather pink meadow: Arvensis pratensis, campestris (with source) or sylvestris (or near the woods), or bisporus, this band of wild cousins, which was domesticated in Paris mushrooms. I have a soft spot for Snowball, (that's probably accurate !!!), Agaricus macrosporus, anise-scented and sometimes I pick up in the Cevennes around the house, his hat can reach a diameter of 8 to 10 cm before opening.
But it must still be vigilant, I had a few years ago a false joy in discovering a trail of agarics extraordinary, she was still there last week at All Saints:



actually Agaricus xanthodermus (hell, but of course xanthos as yellow as ... dermus dermis) or Agaricus yellowing, easy to identify when we know hardly touched because it is tinged with yellow.
Strangely, it can make you sick ... some people only.
In France, swears by the Paris mushrooms perfectly closed and they are discarded or sold off as soon as their plates pink brown. Yet, in Britain and the United States, it sells and fully mature adult subjects with their almost black strips under the name of Portobello. The heads are often placed under the grill with garlic and herbs or fried in slices to garnish the most snobbish hamburgers.



My dilemma, eating or not eating these agarics pushed flush with the exhaust?

In fact, mature blades provide a very powerful perfume, which returns the mushroom-button to the rank of small player.
If you are interested in mushrooms, buy a serious book that really helps to identify the return of the collection. Many books I have fallen in the hands and it is remarkable because it has mushrooms young, old, twisted and cut.


Book translated from English by Solar:
http://www.solar.fr/site/les_champignons_&100&9782263034589.html

I have already mentioned, but I insist, the books by Roger Phillips ( sometimes in association with Martyn Rix) would be among the first that I would choose if my house was on fire ... What

purists forgive me, next time I will take care to check the botanical writing conventions: capitalization, parentheses, italics (I suddenly Blogger mysteriously deprived of these subtleties and tools hitherto usual layout, fonts, sizes !) and in a second step we will cultivars ...

My Knuckle Is Bruised And Sore To Touch ?

Cocagne

Alleluia
Gods answered me when I no longer believed.
October 22, the woods were yet friendly, small foam invigorated by the first rains, but no trace of fungus, a mushroom unless incongruous, beautiful and fresh, unique sentinel. While I was
down in the south, a friend calls me and says he "made" in the forest of 4.5 kilos X (somewhere in the Ile de France, I do not want to expose myself to his retaliation ...) I prances and n 'I constantly go back to Paris although it has announced an exit in the Cevennes. I could mount Lozère eyes closed but I will not take the risk to puncture the tires of the Kangoo father just because she wears a plate of Gard ... Monday, returning to Paris, I left standing after the wood gatherers Sunday (with the philistines who collect plastic bags). When I arrive with a friend Tuesday at 10 am 30, I am furious : Already 4 cars and a cold rain that began to fall. I met a collector who is leaving the forest, it is at the very least 6 kilos of beautiful specimens in the arms, the paper bag exploded under the weight and the rain ...
Three or four guys marauding, heavy bags in hand, but I do not know, I'm off to my corner, 10 minute walk. The gap in the fence of the game reserve has been closed since the week after, we must remove the barbed wire and very quickly it is a festival is known as one every ten years



My friend was beginners luck, she uncovers porcini mushroom on and discovers the thrill of the hunt, I remember when his incredulous amusement when I was describing to him what it took when another of my fads.


Attention mimicry, three fungi are hidden in this picture

Indifferent to the cold rain pierces us and laughing at our ridiculous Kway, one comes to wonder if the mushrooms do not broadcast any substance hallucinogenic or at least hilarious. It is only hunger and the arms that take under 15 kg that we are out of the woods.



time to dry vaguely hair swallowing a panini at the counter of a bakery and buy tennis socks to try to wipe the inside of my Doc Marteens, we leave for another timber for further 5kg in one hour until that the combined effect of the light down and have a meniscus fragile because of our euphoria
Before the rain, I have not had the courage to clean there. Sort, clean, slice and bake at once large and ill fucking then slice and freeze in strength enough to fill a drawer full freezer will take us until 10 pm.



I have never in my life seen such a concentration of beautiful subjects, not a worm and very little slugs, but nothing except to throw the big foam, a miracle. With
caps:
Peel and dry the mushrooms if they are dirty wash under running cold water with a soft brush or Scotch Brite nine. Dry well.
Slice thinly and arrange in a circle on individual plates.
Place a fillet of your best olive oil, a little sea salt and a few drops of lemon juice.
were first printing of a mushroom of Paris behind for a second then it explodes in bursts of humus and forest ... sublime ...

I like mushrooms in cream but when they are as good, I cook just flat loosely nor bullied, into slices to skillet with olive oil or duck fat.
In Barcelona, in the tapas bars, they serve them like that, gilt-edged with olive oil with a raw egg yolk to burst in the middle of the plate, completely decadent.
Yesterday I removed the nets of a guinea, (I confit the legs and wings in duck fat with garlic and thyme for another day) and have them stuffed with butter mixed thyme of my land, sage and savory (picked last week in the dark in the valley near Argensol Sant'Ambrogio) and surrounded by bacon.



This small canyon of dry scrubland 11 months on 12 may collect devastating and deadly floods


I also milled and chopped green cabbage quarter. Broth with the carcass, I had a very small risotto classico while all the threads gently braising. Cabbage juice sauce bronze while I was skipping a few mushrooms in duck fat and I finished the risotto a dollop of mascarpone and parmesan with a turn of pepper ...
Guineafowl, savory, bacon, risotto, porcini mushrooms and cabbage ... it works very nicely ...