Nature

Hoar Frost

Posted on by Ang Anderson

This morning, in the great north woods, I was blessed with two special treats.  First, the men in the house arose early to get out on the frozen lake to fish.  There is something special and sweet about my husband and my son heading out for their male adventures.  My heart bursts a little each time.

Then, when I peeked out the window and discovered that everything was blanketed in a beautiful sheath of hoar frost, I swooned.  Truly.  So, while I secretly wish I could just be a teeny tiny fly taking photos of my men on their fishing expedition, I had to settle for snapping some photos of the amazing and delicate hoar frost.

Hoar frost (also called radiation frost or hoarfrost or pruina) refers to the white ice crystals, loosely deposited on the ground or exposed objects, that form on cold clear nights when heat losses into the open skies cause objects to become colder than the surrounding air. (educational details courtesy of Wikipedia)

The name hoar comes from Old English and can be used as an adjective for showing signs of old age in reference to the frost which makes trees and bushes look like elderly white hair.

It may also have association with hawthorn when covered in its characteristic white spring blossom.

Hoar frost may have different names depending on where it forms.

For example, air hoar is a deposit of hoar frost on objects above the surface, such as tree branches, plant stems, wires.

Apparently, I’m a wee bit fascinated by the air hoar…

Particularly the wire kind…

Magnificent. Beautiful.  Amazing.  God’s Art.  I love it.

Meanwhile, inside the abode, I am working on some version of my own art – Artisan Bread.  It has been rising and fermenting since last night.  I dare say there may be a post about that in the future.  For now, I hope you are able to enjoy the beauty you find in nature today.

Toad Love

Posted on by Ang Anderson

I know I should not be thinking about toads right now.  The temperature outside is hovering somewhere near zero degrees.  The trees are barren and the earth is covered in snow with dead plants peeking out.  It is not exactly the time to be thinking about amphibians.  However, anxiety for spring, seed catalogs in my mail box, and discovering photos of children with toads will do that to a girl.  I wanted you to know that I have discovered something in my adventures in parenthood.  Toads are part of my life now.

My son loves to find toads and so does my daughter.  They go toad hunting in the spring and all summer long.  The first time my son came to me with a toad, I wanted to scream and run in the opposite direction.  I am not particularly afraid of toads.  I just don’t embrace them as a species.  There is no affinity or fondness that resides in my heart.  At least, there never used to be.

But when my children go toad hunting and find baby ones and grandpa ones, I see and recognize the delight in their eyes and I myself can’t help but be delighted.  There is something magical about holding a creature, albeit slightly slimy, in your hands.  To watch their little necks go in and out and to inspect their crazy little feet is certainly something special.  Of course, the holding of the toad is sacredly reserved for my children.  I could not possibly steal the delight of holding a toad from my children.  Can you see the joy radiating on that sweet little face?

While motherhood has held its share of shock and surprise, this was one of the things I have found to be quite amazing.  I can look at a toad and smile, all the while cringing inside.  Because moms have to be cool.  They have to be calm and collected.  Even in the face of imminent amphibian danger.

Ravioli with Brown Butter and Sage

Posted on by Ang Anderson

I am a subscriber to the magazine Real Simple. I love reading the articles and pretending that my life could be that simple. I love the organizational ideas and decorating tips. I look at the photos and wish my house could look like that for just five minutes. I am also head over heels for the recipes. I have tried quite a few, with success and approval from my family. Deep in the recesses of my mind, I had filed away this ravioli with sage idea thinking someday I could try it. Well, I am happy (and blessed!) to report that I now have this lovely herb in my garden.

I’d like to introduce you to my new friend Sage. Isn’t she a beauty?

My recommendation is that if you have Sage in your garden, or can get your hands on some from a friend, family member, or local grocer, you should give this recipe a shot. It is easy and, of course, simple. After all, Real Simple would not have anything too terribly complicated. Check out the recipe…

Ravioli with Brown Butter and Sage

Serves 4

Hands-On Time:  10m

Total Time:  25m

Ingredients

  • 16 to 18 ounces fresh or frozen cheese ravioli
  • 6 tablespoons unsalted butter
  • 1/4 cup pine nuts
  • 1⁄3 cup fresh sage leaves
  • kosher salt and black pepper

Directions

  1. Cook the ravioli according to the package directions.
  2. Meanwhile, melt the butter in a large skillet over medium heat.
  3. Add the pine nuts and sage and cook, stirring occasionally, until the sage is crisp and the butter and pine nuts are browned (but not burned), 6 to 8 minutes.
  4. Gently mix in the ravioli, ½ teaspoon salt, and ¼ teaspoon pepper

Ta-da! Ravioli with Brown Butter and Sage. I must confess there was moaning on my part when I took my first bite. My husband said, “Are you kidding me?” after his first bite.  Then, he ate his plateful and went for seconds.

I had also decided that I wasn’t going to have wine with this meal. However, after the first bite, I had to open a bottle. Yes, that’s right, ‘had to’. Mandatory. This dish requires a wine accompaniment.

Okay, you don’t have to but if you need a push, a twist of the arm, here it is: *pushes* *twists*

The rest of you, I don’t even have to touch. I know you. You are my kind of people.

.

Just look at this. Totally deserves to be drunk in your stomach. (That came out wrong but you get the idea.)

In all seriousness, this was just a really nice, new pasta dish for me. Sweet little old Sage gave off the most glorious fragrance while she frolicked in the pan with the browning butter and toasting pine nuts.

Cheers to a new fave –
Ang