When I started this blog which is now going on ten years now.{ A little correction here. The blog will be actually 10 years old in April 2020. I'm sorry if I misled you.} I wanted a few lines to describe what it was about, what I was about and hopefully what those readers of my blog would enjoy and maybe could relate to it as I do. The subtitle states "for those who love small streams, wild trout and life....in their simplest form.
Thanks to followers of SSR's I think that sub title applies to you....and it's appreciated.
Simplicity...wild hickory nuts. They are fun to seek out while walking through the woods. Some years they are plentiful, like this year, and you will fill a bag in no time. Gather lots of them for they're not all grade A and you will discard quite a few.
When cracked open they reveal a beautiful tasty nut. Once and awhile you'll even get a nut that comes out in a solid piece. Jeanette and I cracked a few nuts yesterday and mixed them into a gingerbread.
Gingerbread, served warm or cold it's great. A scoop of ice cream or whipped cream and a cup of coffee....such a simple pleasure.
That's a great bit of food! Enjoy it! And thank you for the 10 years!
ReplyDeleteHibernation
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Will I also like to let the gingerbread get hard and enjoy it with cold milk.
Alan
ReplyDeleteDelicious looking bread served with one of my favorite nuts. Thanks for sharing
Bill Trussell
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Bill I love most ever kind of nut..even myself.
Good stuff buddy.
Can't say I've had Gingerbread with Hickory nuts in it, but looks mighty tasty. Congratulations on 10 years.
ReplyDeleteMark Kautz
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Mark the gingerbread is fine just like it is, the nuts just add a bit of crunch. I also like ginger snaps.
I remember picking Hickory nuts years ago in Wisconsin. Tasty but tough to shell
ReplyDeleteCongrats on the blog
billp
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Bill they are a bitc& to crack and pick...but worth it.
This was a banner year for them.
I've been following your blog for the last three years. I don't know which I enjoy more; the fishing or the food. It's a great combination and I'm grateful for both. Congratulations!
ReplyDeleteJanis Milroy
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Janis fishing and food are two of my passions. I believe everyone loves food and most of us have fond memories of food in our past....
Don't even think about stopping, ...please. I often wander back through archived posts and enjoy the evolution of this blog. Congrats and thank you!
ReplyDeletemike
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Mike how could I stop, man it's an addiction. It's interesting poking about the older posts...like looking through an old attic.
Alan,
ReplyDeleteCongrats on ten years of Small Stream Heaven....especially from our perspective! I, like the rest of these guys and gals, really do enjoy your near daily devotions! The simplistic lifestyle in which you live and play is refreshing to all who tune in to this wonderful blog! As Mike said above, "Don't even think about stopping....please."
Hickory nuts are a favorite in our neck of the woods! Also, black walnuts! They are a bit more labor intensive but well worth the work and wait! Try both in Christmas fudge! Wow!
You and Jeanette are national treasures! Please be well and again, THANK YOU!
Dougsden
Dougsden
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Yes Doug it's been a long run. I plan to be here for a spell though. I enjoy bringing my thoughts and wanderings to all of you.
Fudge is not something I have never made. Perhaps an experiment and a post is in the future.
Alan, my yard here in Madison is full of Hickory and Oak. I always have Hickry nuts and acorns in biblical portions. I cannot remember a lean year. The squirrels like a clean area to work on so my deck and picnic table are always full of acorn and hickry nut debris where they pick out the meat and leave behind the offal. I would smear that ginger bread with lekvar and enjoy it with a cup of strong coffee. Naz dravia Alan.
ReplyDeleteJohn Dornik
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John the acorns are staggering. Like you said "biblical"
Not familiar with lekvar, but I do appreciate strong coffee. "naz dravia" to you John as I lift my morning coffee.
Throughout eastern Europe its a term for prune whip. Your Polish baker would surely recognize it. Combo cheese and lekvar pastries were popular on Sunday mornings. One of my favorites along with salted horns.
DeleteJohn, next week I'll ask the baker about it. Poppy seed horns on my end.
Delete10 years Alan, wow........ Here's to many many more.
ReplyDeleteNo wild hickory nuts this side of the pond, but we do have some wonderful cob nuts (hazelnuts) and chestnuts. The cob nuts are wonderful with chocolate deserts and the chestnuts make an excellent addition to a sausage meet stuffing for turkey, pork and winged game.
Keep the posts coming.
Thanks
Alistair
Anonymous
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Alistair how time flies. Both hazel nuts as well as chestnuts are a favorite of mine. Especially chestnuts when roasted and eaten warm. I have also used them in stuffing. Life is good mate.
Congratulations, Alan, on 10 years of wonderful posts and photos. Your blog is a real joy for me to look at whether at home or on the road for work. Your blog site is a real gem and I appreciate it.
ReplyDeleteThose hickory nuts, do you have to roast them before eating them? I have a couple of hickory trees in my yard, though not many nuts off of them this year. Squirrels are probably eating them up.
Best, Sam
Sam
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Sam you do not have to roast them. When cracked and the meat picked out they look like walnuts but have a taste all their own. Squirrels love them and will take care of them in short order.