by Paula D.
on August 31, 2021 7:57 am in Gardening
I know… it’s August, why am I bringing up pumpkins? Well, there’s some kind of gigantic cucurbit vine growing in my front garden.
The plant started off very small. It was growing in shade, under my Echinacea. So I thought it would die off. But it did not. It’s been getting bigger and bigger each week. The leaves are now 17 inches long and the vine is spreading at an exponential rate.
From what I can see, there are almost six large female flowers. Females have a small ball attached to the flower base. Males grow directly from the stem. Each female can become a fruit. Interestly, I read that gourds cross pollinate easily and that’s why they can be so diverse in appearance.
The plant has been a topic of conversation with passersby and with friends hanging out on the porch. The consensus is, the seed – of whatever this is – was dropped last year by “my” squirrel (aptly dubbed Bigmouth), who feasts on my gorgeous fall harvest display every year. My thoughtful arrangement includes a varied mix of pumpkins, gourds and corn stalks.
I’ve written two columns about Bigmouth in past years. We’ve had a tumultuous relationship. Initially I was livid that he was destroying my lovely and expensive decor. I despised him. But as time went on, I got to know Bigmouth. I’d watch him eat breakfast while I sipped my morning coffee on the porch. I started leaving him nuts and seeds so he wouldn’t eat my decorative arrangement. It kinda worked. Our relationship blossomed into a strong friendship based around food. He is also really cute.
I knew Bigmouth’s favorite meal was pumpkin seeds (besides Halloween chocolate), so I assumed the mystery vine was a pumpkin. And guessed, based on the size of the plant. After speaking to fellow gardeners and researching the internet though, the investigation developed. It seems the leaves are more akin to a gourd rather than a pumpkin. I found one picture online that’s spot-on but the photo is not specifically identified. The gourd in question is oval, dark green and speckled.
I remember the gourds I had last year and they were beautiful in color and shape. There are over 700 different species of gourds which doesn’t help narrow things down. I suppose only time will truly reveal the mystery. I will update you as the plot thickens!
There’s been a lot of talk around town about those gelatinous blobs floating in the water up at Riis Park and elsewhere. A couple of weeks back I was swimming with friends and they were suspended in every inch of the water close to shore. It felt weird against our skin but that didn’t deter our swim. Although it’s all we could talk about as we were bobbing around, trying to cool off in the water.
Our first thought was baby jellyfish. But that just seemed too simple. And the small black dot in the blob was curious. It made me think this is not something common.
Photo credit: @fishguyphotos
What I believe is the true answer was revealed by my friend Elisa – Sea Salps. I’ve never heard of these creatures before. I learned they are barrel-shaped, planktic tunicate and they do not sting. They are harmless to us. They appear closer to shore as the water becomes nutrient rich. The translucent blobs eat phytoplankton and move by pumping water through their bodies, which is a form of jet propulsion.
They are invertebrates with a complex life cycle. Normally Salps are deep in the ocean and often are seen linked as chains near the equator and the Southern Ocean. They connect when threatened by a predator or if the water current is too strong.
Whales love to eat Salps (along with 202 other species) and last week I saw whales from the boardwalk!
Check out this article by Ray Vann, if you’re interested in more details about Salps!
Source: wikipedia.org, www.nytimes.com
I turn around. I’m standing on the picnic table bench and I look back. There’s at least 500 people at Rippers . So many that they’ve stretched out the width of the boardwalk, from the building to the sand and a secondary crowd hanging out on the ramp near Dayton. I knew so many of them. Last Saturday night everyone was there to see the Wild Yaks record release show. Band members Jose Aybar, Rob Bryn, Martin Cartagena, Gio Kincade, Patsy Carroll, and Matt Walsh recorded Live at Rippers on Saint Ripper’s Day on October 6, 2019. With the pandemic, the band wasn’t sure the record would ever come out. But it did and fittingly, the show two years later commenced at Rippers.
Photo by Josh Gallagher
Sky Creature, my husband’s band – Matt Walsh and Majel Connery opened. Their set felt like an extraordinarily “floating in the ocean” type dream. The music is like nothing Rockaway or the world has ever heard before. That sounds like a strong statement, but it’s true. The best way I can describe it is, electronic pop with African-inspired beats. And add a professionally trained opera singer (Majel) on lead vocals. It’s special.
Champagne Superchillin’ is a beach rock band with a French twist. They’ve been on the Rockaway scene for years now but I only discovered them in depth this past year, seeing their gigs at the Rockaway Brewing Co. The members rotate at times, but the core from my understanding is Juliette Buchs, Ben Trimble, Charlie Garmendia, Jose Aybar, and Spicy. Their uptempo, all-smiles vibe got the crowd going in preparation for the Yaks.
It’s hard to put into words the feeling of the show that night. People were actually crying; people were screaming and dancing; there was a mosh pit and crowd surfing. Everyone was dripping in sweat but no one cared. It never rained but there was lighting all around us. The Wild Yaks played with 100 percent passion and true joy. The songs sounded great. But It was more than the music and the record. It was a release of energy and love that needed to happen after we all went through the emotionally trying year of lock-down. It was a gift. The community was back together again.
If you would like a Live at Rippers record, visit openocean.nyc, a donation-based nonprofit music label in Rockaway Beach. A little background from the website: “We believe that recorded music is public art, to be enjoyed together. It is for listening. It is essential for our well-being. We want our records to be available to our community without the barrier of cost. In the spirit of sharing, we give them to you as a gift. We truly believe these records can transform you, the Rockaway community, and the world. A record is a document of communal magic and genuine expression. How can we put a price on that?”
P.S Thank you to The Wave and Cara Cannella for writing about the record release show a few weeks back and sharing about Open Ocean
by Paula D.
on August 4, 2021 4:35 pm in Food / Recipes
Simple is best in almost every situation. That also applies to cooking. Minimal ingredients allow you to enjoy each individual flavor and really taste what you’re eating for what it is. I had baby portobello mushrooms in the fridge and I had planned to make stuffed mushrooms but I didn’t have much time last week and I didn’t want to deal with the mess.
So, I thought to just sautée the mushrooms in butter. I had basil from the garden on the counter and I garnished with that. The earthy flavor of the mushrooms with the rich butter is satisfying. And the bright basil herb as an accent seasoning gave the dish a nice contrasting flavor. Fresh black pepper is a must! That’s been my go-to lately in all my cooking. There’s a huge taste difference with freshly ground pepper and it only takes an extra minute.
I ate the mushrooms stand-alone for dinner. This can work as a nice side dish as well. If you’re looking for a hearty meal, after sautéing the mushrooms, chop them and add to pasta with a liberal amount of olive oil, lots of basil, salt and fresh pepper – delicious.
Here’s the recipe for a quick healthy weeknight meal. And it’s vegetarian!
Sautéed Mushrooms with Basil
(Serves 2)
Ingredients:
2 8oz containers of baby portobello mushrooms – whole
5-6 tablespoons butter
Fresh ground pepper
Salt
Two handfuls of basil (or to taste)
Directions:
Wash the mushrooms: Once upon a time I used the damp paper towel method to clean away dirt on mushrooms. I learned a few years ago that it’s ok to dunk n’ wash, right before you’re going to cook them. Think “quick dip, not surfing sesh.” Mushrooms are made of 90% water, therefore it’s difficult for them to absorb more moisture in a short period of time.
Fill a kitchen bowl with water. Put all the mushrooms in the bowl and twirl around. You’ll see the dirt fall off and sink to the bottom. Do this for about 30 seconds. Remove the mushrooms and gently, but thoroughly pat dry with paper towels. It’s a fast little trick!
Sautée: Heat a skillet on the stove top to medium. Melt the butter. Add in the mushrooms, salt and pepper. Sautée for 10-15 minutes until cooked and browned. Add more fresh pepper once plated and garnish with chopped basil. Eat!
Mushroom Pro-tip: If the mushrooms you buy are in a container covered with plastic, remove them and keep the mushrooms in a brown paper bag in the fridge. This way the moisture is absorbed by the paper. Kept in plastic, the locked-in moisture will turn the mushrooms brown and they will spoil fast. Mushrooms stored in a brown bag can last three times as long.
