My bun-fu is improving! It helped that I went with 12 instead of 16 like the last batch. I went with a different forming method after watching a few Youtubes to get a better idea of how to proceed. I rolled the dough flat in a roughly 6″ x 4″ rectangle, and then folded it like I was folding a letter to go into an envelope – top third down, bottom third up and over that. Pinch the seam and ends and lay them on the tray with a bout a 1/2″ gap between so they rise to touch.We grew mint is this pot last year, and left it out all winter. It lasted a long time before the cold weather burnt everything above dirt level. We noticed new growth so I gave it a haircut the other day. Mint is tough, we had mint growing wild in Mrs J’s flower garden and it took several years to eradicate. Last year she told me to plant that nursery seedling as far away from her dirt as I could.Kimchi! There is a Chinese buffet that we hit whenever we are close during meal time that has kimchi on their line. I usually get some, I like it a lot. I’ve made it before and had good luck but I made so much it was really getting sour before I could eat it all. Mrs J refused to help. This is one head of Napa cabbage, plus the carrots, daikon radish, and the rest. I adapted this recipe.I left it overnight, covered, in the big bowl on a counter to give the fermentation a start and then put it all in this gallon jar to finish in the fridge in the basement.
Random wildlife! This is a young buck that has dropped one of its antlers. They are shed every year but it’s rare to find them in the woods – they are quickly gnawed down by little woodland critters.One more – at first glance I thought that the bird standing behind the deer was a crow but a second look showed it to be a hawk:I’m no expert on bird ID but I think this may be a juvenile red shouldered hawk. I don’t know for sure why it is standing there at the pond but we often see wood ducks right there, either in the water or ashore looking for the corn Mrs J leaves down there.