walking uphill

more old railway beds

Gorgeous weather today = bike ride. East Ithaca Recreation Way: We followed the old railway trail (tracks go through the Cornell High Voltage Labs!)

Found the MacDaniel’s Nut Grove and a lot of boxelder bugs there. It’s 5 acres of non-timber forest crops – very interesting grafted trees and plants growing, including raspberries, paw paw trees, shitake, oyster and other mushrooms, ginseng, goldenseal…

Inky Cap Mushroom

Coprinopsis atramentaria. It seems to like to grow in wood chips. Very pretty. Very short-lived.

clark reservation

Photos here of Mom’s two Persian cats (both the evil one and the good one)..
The Sunflowers are huge now.

And a quick evening walk around Clark Reservation. The fall colors are just starting to show. We saw a few little frogs, a small ring-necked snake, lots of weird mushrooms, and the Dry Lake.


Here is a nice photo of Aaron’s new haircut.
The sauna photo shows bamboo getting watered, cherry blossoms, and new daffodils. It is a photo experiment using 3 layers of different exposures, masked together.

Water photos are of Vasona Reservoir, taken with my cellphone camera.


These are chanterelles found while playing badminton, that we cooked and made into a quiche.

Easy quiche recipe:
Quick Crust: 1 cup flour + 1/2 teaspoon salt, mix.
Stir together 1/4 cup olive oil + 1/4 cup water. Add to flour & salt.
Knead, and roll out flat.
Line oiled tin, and fill with quiche mixture (something like: 6 eggs, heavy cream, veggies, shredded cheese, rosemary.) Sauté garlic, onion and ginger, and lightly cook mushrooms or something else to add in, also. Bake 400 for 30 min or maybe a little more, testing if fully cooked.


100228_5626 We’ve had two requests lately of people wanting to pick mushrooms on our property. We agreed, and a couple of neighbors left us a bag of these, along with copies of a mushroom book explaining how to cook them.

Dry sautéing is recommended. I tried it and it was great.

Clean the mushrooms, slice, put them in a dry skillet (no oil) and sprinkle salt. Stir. The mushrooms give off liquid; let them cook in their own juices. After liquid evaporates (or pour off) then cook in butter, with cream, or however you like. They were great, a little different than the smaller chanterelles in Finland. Next: chanterelle soup.

Aaron and I went out to photograph the mushrooms in the wild, but we didn’t pick any more. With this rain, we have got a *lot* of them.. They are also really big, so I could only use about 2 at a meal for three.