The Rock Wall

Posted September 12, 2013 at 10:57 am

I knew it was a mistake last week admitting that I made a mistake. Now, I’m in a slump. I did it again. Let me tell you how I did it. I called a guy who I thought should know who Kimball photoed holding the MDA boot for me to deposit the money. He gave me the last name, so I even went to Dan Hayes’ home to get the first name of his grandson, which Gavin’s father was glad to give me. But I didn’t take the photo with me.

So, I was a little surprised to find a note on my desk last Wednesday from Wyatt Brown who said he is the guy holding the boot in the “Give the boot to MD” picture on the front page.

Tell you what, Wyatt. We will run out three copies of the photo package with the correct information so you can have it for your scrapbook. If you need more, just give us a call or tell us when you come by the Sun office to pick them up.

- We had some entries for the new 90s Club feature. You’ll find them on Page 15. If you have one or more for the list, just give us the name, town, date of birth and phone number. We won’t print the phone number.

– I actually learned something over the weekend. Kimball, the flower person in the family, told me she thought we have at least two kinds of goldenrods, the pretty fall flowers that Dad said always signaled it was time to go back to school.

I never examined goldenrods closely and doubted her at first. Then, on the way home from church, I stopped, as directed, and let her pick one of the goldenrods that is shaped like a Christmas tree. At home she compared it to the ones that have several flower heads sticking out. Yep, the leaves are even different.

Lana Wilson, our friend at MDC, said there are several kinds of goldenrods.

I looked them up on-line: goldenrod, any of about 150 species of weedy, usually perennial herbs that constitute the genus Solidago of the family Asteraceae. Most of them are native to North America, though a few species grow in Europe and Asia. They have toothed leaves that usually alternate along the stem and yellow flower heads composed of both disk and ray flowers. The many small heads may be crowded together in one-sided clusters, or groups of heads may be borne on short branches to form a cluster at the top of the stem.

I looked at the photos – tons of photos. And just about every one different.

OK, I’ll just go back to enjoying the goldenrods along our drive and in the fencerows and fields as I drive to town. I might even look to see how many different styles I can see. But I won’t work at it too hard. We don’t have to work to get wildflowers and shouldn’t have to work to enjoy them.

Have you seen those pretty little flowers that grow right in the gravel on country roads? Talk about hardy. Wonder how you get a start of those.

Kimball and I have collected some seeds to plant next spring after they cold scarify – that means they have to freeze before they will germinate – nature’s way of keeping seeds from sprouting then freezing. So far, we’ve got butterfly weed, common milkweed, Bee Balm and coneflowers.

- Oh, Kimball found Bulgarian Style buttermilk at the grocery store Monday night. It’s thicker than regular buttermilk. In the South, they use it to batter fish to fry. Delicious.

Put out two bowls of half flour/half cornmeal and a bowl of Bulgarian Style buttermilk between them. Pat fish fillets dry. Roll a fillet in the first bowl of flour and cornmeal. Then dip that fillet in the buttermilk. Then back into the other bowl of flour and cornmeal.

The temperature of the cooking oil (peanut oil is best) is very important. To get it to just the right temperature, float a wooden match on top of the oil as it heats. When the match lights, the grease is hot enough. Put in a batch of fillets and cook them until they are done.

Here’s something critical – after you remove the cooked fillets, float another wooden match on the oil as it reheats. Don’t put in more fish until the match lights or the fish will be greasy.

If you catch too many crappie or walleye or channel cats, I’ll show you how to fillet them with my electric knife. Then I’ll show you how to eat them. It’s a rough job, but somebody has to be willing to help.

KL