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Guided by prompts from WDC blogging challenges... and of course, life |
HI! I'm Jenn - and I'm all over the place (well, at least my mind is). In this blog, I have attempted to gather my thoughts on things prompted/inspired by WDC blogging challenges from "Journalistic Intentions"  , "The Soundtrack of Your Life" , "Blogging Circle of Friends " , "30-Day Blogging Challenge ON HIATUS" and, well, LIFE.    |
| "Journalistic Intentions" October Entry 5 - Fish and Chips While the concept of fish and chips still exists in my neck of the southern US, we do things a bit differently down here - and we don't call our fries "chips". Not a big deal really, it's just that if you say you'd like some chips in my part of Texas, you would be handed a bag of either potato chips or corn chips to eat with your fried fish. But, that's just a difference of locality that changes the lingo. However, how we fry our fish is also different. Rather than making a batter to dip the fish filets into, we use a dry cornmeal mixture to coat the fish before we put it into the deep fryer to cook. Rather than using saltwater fish like cod or haddock, we tend to use primarily freshwater fish such as catfish, bass, and crappie when we fry fish. We like our fried fish so much in the southern US that we have this thing called a fish fry where copious amounts of fish is fried up for large groups of people to enjoy while we socialize with friends and family. There are plenty of fries to be found at a fish fry too. Like I said we do fish and chips, we just do it differently. And at a fish fry you can almost always find additional sides like coleslaw or baked beans and some kind of roll, biscuit, or bread (my choice is cornbread). But you know, as I discussed the differences and similarities, I couldn't help but wonder where the term "French fries", or "fries" for short originated. So, I looked it up thanks to the world wide web. But, there are so many different stories about when and where fries were created that I'm going to save that discussion for another day. |
| "Journalistic Intentions" October Entry 4 - Lion's Mane Mushrooms This topic has come up many times in my daily life over the last few weeks, so I decided to research it more and write about this little mycological and culinary marvel. There are precious few fungi that are both used in culinary creations and medicinally. Usually, you find one without the other. What exactly is a lion's mane mushroom? How are they used medicinally? What kinds of things do they treat? How are they commonly cooked and eaten? I intend on answering all of these questions here. The Latin name for lion's mane mushroom is Hericium erinaceus and in various parts of the world has also been referred to as "bearded tooth fungus", "bearded hedgehog mushroom", and "monkey head mushroom", to name but a few. An interesting fact about the Latin name of this fungus is that both the genus name, "Hericium" and the species name, "erinaceus" mean hedgehog inn the Latin language, according to Wikipedia (how correct this piece of information is remains to be seen, but it is interesting). The lion's mane is native throughout North America, Europe, and Asia, preferring hardwood trees as hosts. While the lion's mane is native throughout the northern hemisphere, it has been listed as threatened in the UK, however, they are produced industrially in the US on a small scale and on a larger scale in Asia. The mushrooms (the fruiting bodies of the fungus) generally produce in the fall months, between August and November. The greatest spore production within the lion's mane mushroom happens during these months around midday each day and tend to produce more during warmer days with moderately high humidity. This particular fungus has a slow mycelium growth (the main part of the fungus that is found within the tree it is growing on) and has been known to be able to last decades within the host tree. Lion's mane is a specialty mushroom commonly used in gourmet cooking and has a flavor that has been likened to lobster, shrimp, or crab. The mushrooms can be dried, fried, cut into steaks and pan cooked, cut into strips and sauteed with chopped garlic, onions, and the like, or even eaten raw. One of the recipes I found worth trying was a vegetarian ceviche . Check it out some time. Lion’s mane mushrooms have been known for some time in parts of Asia to be great for various body functions and conditions. For centuries, traditional Chinese medicine has used lion's mane mushrooms for aiding in the cure of certain ailments. In Japan, Buddhist monks revered and understood it to be almost a mystical source of nutrition. Studies have shown that lion's mane could possibly stimulate brain cell growth, protecting those cells from damage caused by Alzheimer’s disease and Dementia. Studies have also shown possibilities in regenerating cells damaged due to peripheral nerve injury, to potentially slow the progression or reverse the spread of certain types of cancer, to improve digestive and circulatory health as well as supporting the heart, prevent blood clots, and to reduce inflammation. These mushrooms have also shown promise when attempting to improve immune function, manage diabetes, and improve mental health. The only side effect of ingesting lion's mane I was able to find was caused by an allergic reaction to the mushroom. It sounds too good to be true, right? Makes me want to try some right now! Today supplements of lion's mane can be found in powder form, pill form, and as a tea. And don't worry. You can buy the raw mushrooms at specialty grocers or if you reside in the US, you can order a kit so you can grow your own lion's mane mushrooms! |
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You're so right, they are definitely perceptive. They know when you need extra attention, and they know when to keep an eye out for you. They are definitely a blessing from God.
