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Bed and Breakfast Diaries Part 5: Before and After 1st Floor Rear

Bed and Breakfast Diaries Part 5: Before and After 1st Floor Rear

Monday – April 26th, 2021: Things didn’t exactly turn out the way I thought, since I wasn’t able to really take a good look at this unit until today. Unfortunately several things made it so that I can’t actually DIY this, mainly, the windows are 

Kitchen Sink Pate Bahn Mi

Kitchen Sink Pate Bahn Mi

This week has been… less than pleasant so I decided to make something I’ve been craving ever since I saw it on the Netflix show Street Food Asia—a Vietnamese Pate Bahn Mi. Created during the French colonization of Vietnam, both baguette and pate were introduced 

Bed and Breakfast Diaries Part 4: Garden Plan

Bed and Breakfast Diaries Part 4: Garden Plan

The garden portion of my plan will actually be done in October, when I can get clearance fruit tree as from my local plant nurseries. First thing is that the ground needs to be turned over and then the holes have to be dug. I have to do calculations for my food forest as far as how many trees it can sustain in the space. The I attached the survey so you can see what the lot I’m working with is like. I calculate based on the type (tree, bush, herb or vegetation, and vine).

The strip on the side, before it hits the large square space, is about 90 feet long. This means it can support about 4 standard fruit trees (25 feet apart), 8 semi-dwarf trees (12 feet apart), or 12 dwarf trees (8 feet apart)—but I plan to mix and match. The rectangular space is about 30 x 50, so it can support either 1 standard fruit tree (possibly 2), 8 semi dwarf trees, or 16 dwarf fruit trees. I have one extra spot for another fruit tree which will likely be full size on the right side (two dying walnuts were there prior) but that may have to be after I install the new fencing.

My main plan is to provide some shade for the parking lot and the back patio, because the lot is south facing and gets a lot of sun in the summer (which makes the animal coop too hot), but not so much shade that blocks the sunlight from reaching the other plants.

The annual beds (tomatoes, peppers, basil, etc.) and invasives—Jerusalem artichokes, elderberry, raspberries/blackberries, (likely 6 total on the deck), greenhouse (at the back of the parking lot), and shed (back of the parking lot next to the shed), won’t take up any planting space.

In total, I plan to have 8 semi dwarf fruit trees (red), 4 dwarf fruit trees (green), and 3 standard sized fruit trees (blue).

The trees will likely be:

  • 2 Fuyu persimmon (Standard)
  • 1 Sweet cherry (Standard)
  • 2 Plums (Semi Dwarf)
  • 2 Nectarines (Semi Dwarf)
  • 2 Asian Pear (Semi Dwarf)
  • 2 Apples (Semi Dwarf)
  • 2 European Pear (Dwarf)
  • 2 Sweet Cherries (Dwarf)

Large fruit bushes (yellow) like goumi, bush cherries, hazelnuts, serviceberries, and beach plums need about 5 feet apart (30 total), while small fruit bushes (purple) like blueberries, currants, and gooseberries are fine 2 feet apart (35 total). Finally, perennial veggies, and herbs (orange), such as strawberries, rhubarb, edible chrysanthemum, etc. will be planted 1/2 a foot to a foot apart (190 total if one feet apart.)

Large Fruit Bushes will likely be:

  • 2 Goumi
  • 4 Hazelnuts
  • 6 Serviceberries
  • 2 Peppercorns (Sansho and Szechuan)
  • 8 Bush Cherries
  • 4 Figs
  • 4 Beach Plums

Small Fruit Bushes will likely be:

  • 6 Gooseberries
  • 15 Currants (5 Black, 5 Red, 5 White)
  • 14 Blueberries

Perennial and noninvasive herbs will be:

  • 25 Garlic Chives
  • 25 Onion Chives
  • 30 Rhubarb
  • 10 Thyme
  • 10 Oregano
  • 10 Rosemary
  • 10 Lavender
  • 10 Sage
  • 10 Lovage
  • 10 Tarragon
  • 10 Savory
  • 18 Edible Chrysanthemum
  • 5 Horseradish
  • 5 Mitsuba Parsley
  • 2 St. John’s Wort

Strawberries are going to be a very special case in that I will allow them to run wherever they please, so I will just be transplanting as much as possible.

The full shade boxes at the front will be reserved for the invasive mints and balms, fish mint, valerian, sweet woodruff, myoga ginger (which requires full shade), and hostas and alpine strawberries (which also thrive in full shade.) The back boxes will be for Jerusalem artichokes, Elderberry, soapworts, nagaimo, groundnut, and annual veggies.

As for vines, I plan to have a pergola for the deck, which will likely include two grapes, and an archway with 2 Akebia.

Bed and Breakfast Diary Part 2

Bed and Breakfast Diary Part 2

I’ve been pretty much confined to a bed for almost 10 days now with COVID. Yeah, it sucks. Yeah, we know how we got it (husband came into contact with someone and brought it home.) Yeah, it was literally right after we got the first 

Bed and Breakfast Diary Part 1

Bed and Breakfast Diary Part 1

It’s only recently that I’ve really begun working on this project seriously and decided to blog my journey of turning a very special building into a bed and breakfast, which has been my long time dream. What triggered this is a few things—several of my 

Lessons From My Garden

Lessons From My Garden

As my garden wakes up this spring, I thought about how it will be the last season I’ll be able to enjoy it (hello ramps, good morning asparagus!) Having fed my family for years from painstakingly building it from a sandy, sterile lawn using purely organic methods (greetings biochar, hello compost, nice to see you ducks!), I wanted to share some life lessons I learned from it, as a reminder to myself.

(In case this was too somber, it’s not! It’s a happy but slightly bittersweet occasion. I’m selling this house and moving into another property and restarting another food forest, as well as entering the next chapter of my life. I am finally pursuing my dream of running a bed and breakfast out of my gorgeous centurion apartment building—keep an eye out for me blogging this new journey, and for when it’s open for business—I hope you will come visit!)

  1. If the roots of a tree are rotten, no amount of care or support will make it bear proper fruit. Harden my heart, rip it out and start anew, or else it will continue to steal resources from the healthy or young plants around it.
  2. Everything has it’s time. Do not cry for the branches that have become old and brittle—prune them away with kindness and respect, but with a firm hand, to make room for the young and new. This is the cycle of life, and if I desperately try to hold on to the old out of some misguided sense of loyalty or love or tradition, I will have weakened the coming generation.
  3. Don’t get angry at them (especially the tomatoes!) for not having done exactly as I wished, bore as much as I wanted, not ripening when I expected, or grew lopsided despite my best trellis—reflect on my own actions that may have led to this and if I cannot find fault, accept that nature has its own variables that gave me a unique (not “bad”) experience and be thankful I could have such an experience at all. Frustration is an emotion too, and tells me that yes, I am living.
  4. Looks can be deceiving and a beloved creature to others who haven’t experienced its harsh realities can be a terrifying villain to someone (or something) else. The majestic eagle that roams the skies is the ruthless predator of sitting ducks, that sweet doe and fawn will strip green children before they’re ready, the gorgeous owl that hoots in the night (bringing to mind magic and mystery), is the monster in the dark to your feathery charges (chickens!), that adorable raccoon will indiscriminately annihilate the quail—sometimes for no other reason than flippant fun. While that may just be their nature, don’t discount the terrible experiences of the victims just because I admire the predator’s grace. More so, if I am responsible for these hapless and defenseless creatures, it is my duty to protect them and thus, I may make an enemy of those who see only grace. Often, I will find myself being the difference between protecting life and allowing slaughter. Do not falter, just because I have admired them previously.
  5. Don’t forget the lesson that a garden, like much of life, is one of the purest forms of “effort in is what I will get out.” If I take some time and some patience to build a strong foundation, the rewards are numerous. Sometimes it may not look like much is happening, but deep below the surface, the tiniest most insignificant creatures, the most tender and thinnest of roots, are creating momentum to bring forth beautiful change. Just as a fire, given the right conditions, will blaze through a whole forest, so will a garden explode in brilliance when everything, including myself, work in chorus. If I am lucky, the results will provide more bounty than intended (I’m looking at you, mushrooms!) and I will remember to be grateful.
  6. There will be those who only see the end product, and not the tears and the anxiety, the turmoil and the work, the numerous mistakes I may have made along the way. There will be those that only seek to emulate the end result, or seek to gain quick answers or have me do work for them, and not undertake the journey that led me to where I am. I should have the compassion to not fault them, or be angered by their trivialization of my work. The wish I should make is that I hope they eventually learn to plant their own garden and decorate their own soul, instead of waiting for me to bring them flowers. (Shoffstall, anyone?)
  7. Remember that ultimately, if I don’t do the things I say I will, the things that I know are right in my heart, take shortcuts and the easy way out because I fear hardships, I will have failed my garden. Integrity is only a pretty word until I put it into practice, courage means nothing in the absence of danger—if I leave the poison ivy because I fear its burn, eventually it will choke everything out and burn me anyway. Do it right the first time, because sometimes you won’t have a chance to make it up later.

Tabbouleh Salad (Rice and Dill Style)

Tabbouleh Salad (Rice and Dill Style)

I LOVE tabbouleh (and so does my husband) which is one of the few dishes that truly showcases the flavor profile of parsley, but when the craving hits, I often don’t have cracked bulgar wheat on hand. I originally intended to make this dish the 

Yakitori Quail (Eggs, Liver, Heart, Legs)

Yakitori Quail (Eggs, Liver, Heart, Legs)

Warning: This post contains information on raising quail for meat. If that bothers you, please skip it. First, if you’re interested in raising easy to keep Japanese Coturnix quail for meat or eggs, please check out my guide. The quail that did not go into 

Hainanese Quail and Rice

Hainanese Quail and Rice

Warning: This post talks about using poultry I have raised as food. If that makes you uncomfortable, please skip this post.

First, if you’re interested in raising quail for yourself or your family, whether for eggs or for meat, check out my quail raising guide! As they have a tendency to do, once the male quail have reached maturity and their testicles reach full size (which, for such tiny birds, are just massive in comparison), they begin killing one another The Purge style. This means other than the ones I am keeping for breeding, the rest of the boys get processed for meat since they are very violent and relentless in the pursuit of being top quail.

In general most recipes for quail really just involve stuffing and roasting them, but I wanted to reimagine other chicken recipes, of which quail are a cousin of (quail and chicken can actually hybridize, although the resulting offspring are sterile.) Quail is more dark meat than white meat, and would be what I’d consider and more chicken-y flavored mini chicken. So I decided to make a beloved childhood recipe: Hainanese Chicken and Rice, except using quail! Quail is very tender so the meat is a bit more delicate than chicken, be sure not to overcook!

Hainan Chicken Rice is a poached chicken dish from south-east Asia with a delicious chili sauce and a sweet and savory soy sauce, with flavorful and fluffy rice cooked with the poaching broth. As a child, we would go to a little hole in the wall Malaysian restaurant where this was always ordered. Quail is much smaller than chicken so it cooks much quicker. For the hot sauce, which this recipe would not be complete without, check out my post here. I always have leftover bumper crops of hot peppers, and it’s my favorite hot sauce to make.

Ingredients

  • 2 – 4 quail, skin on, giblets removed
  • 1 inch piece of ginger, sliced into thin slices, with one slice minced
  • 4 sprigs scallion, with a teaspoon of the whites minced
  • 1 clove garlic, minced
  • Enough water to just cover the quail in a pot
  • Sweet soy sauce (equal parts soy sauce mixed with the poaching broth, and sugar, to taste)
  • 2 cups Jasmine Rice (or other long grained fragrant rice), washed
  • 1 teaspoon sesame oil
  • 1 tablespoon cooking oil or chicken fat
  • Salt to taste
  • Ginger Chili Sauce (Ginger, lime, garlic, hot red peppers, salt, sugar)
  • Sliced cucumbers, for garnish
  1. Bring a pot of water to a boil and add the quail, ginger slices, scallion sprigs, and salt to taste. Reduce to a simmer and cover. Cook for about 5-7 minutes and then turn off the heat. Allow the residual heat to poach the quail. Alternatively you can cook it at a simmer for about 10-15 minutes and then place the quail in an ice bath. Strain and reserve the poaching broth.
  2. In a pan, sauté the minced ginger, garlic, and scallion whites in cooking oil or chicken fat until fragrant, being careful not to burn. Add the rice and cook until the rice is fragrant and hot, and add 2.5 cups of the poaching liquid. Reduce the heat, cover and steam on low until rice is cooked through. Alternatively you can add the rice (after sauté with the aromatics) and the broth into a rice cooker and cook it that way.
  3. Chop the quail into bit sized pieces (or whole if you’d like), and serve with rice, sweet soy sauce, chili sauce, and cucumber.

Korean Street Toast With Ham and Cheese

Korean Street Toast With Ham and Cheese

I have been getting cabbages in my produce box lately, and while I do like cabbage in other applications (like crispy tasty fried kaki-age), here is a really simply way to use up cabbage. The winter cabbage is naturally sweet and crispy, perfect for breakfast