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bear by san

March 2017

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tea

on a train devouring the land

Yesterday, I went to Logee's with friends. (Logee's, for those of your unfamiliar with it, is a southern New England institution, especially in wintertime. It's a nursery... but it's a nurdery that has allowed its greenhouses to be absolutely overrun with giant plants. Here's my flickr set, most of which is from last year's visit. batwrangler has much more awesome photos. I love that place.)

We saw many amusing and fascinating plants, but the one that occasioned the greatest comment from all was this alien creature: 

2011 04 02 Logees 002 
(We had a long discussion over what color it was, exactly: cyan? turquoise? teal?)

This house, which is very dark, has been the death of almost all of the plants that flourished in the sourh-facing windows of my old apartment. Determined to have at least a few shade-tolerant pieces of foliage around the place, I came home with a couple of begonias, an African violet of a positively intense shade of, well, violet (the photo does not do it justice) and...

...a plant apparently imported from Fortune/Grail:

2011 04 03 flora

Yes, it really is black. Not dark purple, not dark maroon, but black. It's a Colocasia esculenta, which is to say a taro. And this particular individual is a genetic sport. It's supposed to have green leaves speckled in black, but this specimen (and several others on the shelf with it, which I assume were clones) had this striking coloring.

Of course I brought it home. It's research!

I promised to report back on thatpotteryguy's bread pan. Verdict? Very good bread, but I need to do two things next time: (1) bake the bread longer, because the pottery shields the lower half of the loaf from the oven heat, so the crust was a little light, and (2) grease the sides of the pan. The bottom released just fine (I made sure there was cornmeal in the bottom of the pan) but I had to pry the sides loose with fork and knife, terrified the whole time I was going to break the pan.

2011 04 02 Our Daily Bread 001  2011 04 02 Our Daily Bread 003

2011 04 02 Our Daily Bread 005

In conclusion, yum. (It's an all-white sourdough loaf, and normally I would have divided it into two loaves, but it seemed like the pan would hold it.)

And now it's the next morning, and time for tea.

Tea today: Upton's Berry Herb
Teacup today: Green stoneware

2011 04 03 daily commute 002  2011 04 03 Daily Commute

Comments

Ahh, so envious that you live close to Logee's! It's been my favorite source of indoor plants for years, and I used to be pen-friends a bit with Tovah Martin, back when I was writing gardening articles.

Love the black-leaved taro especially!
That bread pan (and the bread) looks wonderful! I look forward to hearing more reports of its use. I have made exactly one loaf of bread in recent memory--6-7 years ago if not more, a loaf of Irish soda bread for my then-boyfriend, of Irish descent. It came out passing well but I clearly needed to improve some of my technique (or get a better recipe). I'm enjoying reading about your baking exploits, living vicariously through your determination and obvious skill. I just wish I could taste some of it! It all looks so delicious!
I wish you could taste it, too. Darn the size of this continent...
If I lived any closer, I'd be three times the size I am now, because I'd willingly be your tasting guinea pig and I do love good bread. Sadly, this continent is indeed large with us on opposite sides. I'll be somewhat closer in a week's time (I'm headed back to New York on the April 11th for several days in Manhattan and then several on Long Island for my brother's wedding), but not close enough for convenience. There's always Reno (though I doubt baking will be involved)....
Alas, I am likely skipping reno: too much travel this year already...
I am amused that the only reason I know what a genetic sport is happens to be because A Wrinkle in Time has long been one of my favourite books. And that bread looks fabulous!
That is an awesome loaf of bread. I rarely have such good results, but then I don't practice much. I'd eat it all and then what trouble I'd have!
Wow, gorgeous bread! I haven't made sourdough in years. Does pottery guy have an online store, by any chance?
Not so much...I suck at maintaining any kind of website. But you can reach me at thatpotteryguy@gmail.com. I take requests.
Gorgeous looking bread - and a fine looking bread pan also.
Glad to hear it worked well. I'm a little surpised that the bread stuck, but YMMV. Greasing it should work fine - after it seasons a little, sticking shouldn't be a problem anymore.

Is it a good size for your purposes? It's a standard size for my studio, and if works well for MY bread-making recipes, but everybody does it different.
It makes a double loaf, by my standards, but I can always freeze half. *g*

It might have come out easier if I had baked it longer--the bottom was still quite pale.