I’ve been wandering around in the woods again. Every time I walk there I see something I didn’t see before. The following photos were taken over a month ago when the trees were changing and we’d had some rainy weather. The rain always brings out the polypores (I just call them shelf mushrooms and have done with it!) that grow on trees. They come in all different shapes and sizes. Take a look.

This tree has an assortment of different kinds.

Taking a closer look, the two in the following photo look like little round cakes or tortes, complete with icing around the edges.

There is of course the albino variety.

This one has its own SBM patch. (small brown mushroom)

This type of polypore always grows on dead birch trees with no exception. I think they like their host family!

To me this one looks like an alligator’s head! 

This tree is trying to grow a beard.

Then there are the other kinds of strange growths.

This one on closer inspection looks like it just burst through the bark in one big eruption.

This one encircled the entire trunk of this tree like a knobby girdle. Looks a bit like a tadpole or some kind of embryo from this angle.

I like these strange appendages to trees and find them interesting. If you don’t find them interesting just wait a bit. They tend to grow on you as time goes by.

This was so yummy last week that I thought I’d share it with my readers. This is an old recipe (don’t remember where I got it from) that was originally called Tuna Puffles. Normally the “puffles” (popovers or yorkshire puddings) are made rather small and cut in half. The bottom half is filled with the tuna mixture then the tops go back on. They are normally a nice little package to eat with one hand.

Rick wanted to see what happened if we made them in something larger. The result was a nicely puffed popover but they made a crater on top instead of something you could cut in half. So, we filled them up volcano style and baked them. In the last few minutes of baking I put some cheese slices on top. We both agreed we liked them better this way.

POPOVERS:
1 cup milk
3 eggs
1 tbs salad oil
1 cup sifted flour

FILLING:
2 cans tuna in oil (don’t substitute!)
2/3 cup chopped celery
2/3 cup chopped carrots
4 tsp lemon juice
1/2 cup mayonnaise
1/2 tsp salt
pepper

Instructions:
To prepare popovers, combine milk, eggs and oil in container of electric blender. Cover and process at high speed. Stop and add flour. Cover and process again at high speed until smooth. Pour batter into 12 greased 5 ounce custard cups, filling 2/3 full. (Note: If you want to make them volcano style use something like a ramekin. We got about four out of the batter.) Bake in 475 degree over for 15 minutes; reduce heat to 350 and bake 30 minutes longer. Remove from cups and cool slightly.

In large bowl mix filling ingredients. Cut off tops of popover, fill each with 1/4 cup filling (or more if making volcanos) and replace top (or not!). Bake at 350 for 15 minutes.

Très yummy!

Alex enjoys the snow this morning, frozen drool and all. As I type it’s 16 degrees F and snowing. A perfect day for reading, knitting, playing Nintendo, cozying up by the fire, and making lasagne!

As the nights get colder we keep a fire going in the small wood stove in the sunroom and the cats like to cuddle and snuggle under a nice warm afghan.

Here is Sam.

eBay takes her turn at being all covered up. What a life!

Snuggle up with your best buddies and keep warm this weekend! Here in Jersey we’re expecting snow, sleet, and ice. BRRRRRRR!