Immersion 15, June 30th White, Green, change, Evening Primrose and warm Mushroom and Curly Kale salad

Immersion 15, June 30th White, Green, change, Evening Primrose and warm Mushroom and Curly Kale salad.

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Immersion 16, July 17th, A Resilient Earth. A new course. Time to make that skin cream – the outside in.

Immersion 16, July 17th, A Resilient Earth. A new course. Time to make that skin cream – the outside in..

Learning new things about Chinese prescriptives

Use the Chinese Arborvitae Twig water (侧柏叶) to rinse the shampooed hair to activate hair growing and nourish the hair. You may try to wash the hair by 皂角(Chinese Honeylocust Fruit).

Mix the 白芷 ( Angelica dahurica ) with the peach blossom to make a mask to whiten the skin; or make a liquor from both of them, drink daily and/or put on the face to reduce the 黄褐斑(Chloasma). Note also B vitamins are particularly helpful. B1 keeps circulation normal, which in turn contributes to healthy skin. B2 can actually eliminate brown aging spots on the skin, while B6 helps prevent eczema. Brewer’s yeast is a natural source of B vitamins. Ingest two tablespoons of dried brewer’s yeast each day for two weeks, and you will see a noticeable difference in skin tone.

茵陈 [yīn chén]
oriental wormwood; capillary artemisia
Make a pan cake from the oriental wormwood; or make a porridge of it for the benefit of liver and gallbladder.

Have the little nail-shaped cloves in the mouth to dispel the bad breath.

荠菜 [jì cài]
{植} shepherd’s purse
A wild Vegi, can be cooked to heal the dry eyes.

贝母
bèimǔ
fritillary: put in the emptied core area of a pear, with ginger,
Chinese sichuanpepper, rock sugar, steam the whole pear, and eat to heal the cough.

鱼腥草
Yú Xīnɡ Cǎo
herbahouttuyniae
Boil it like tea and drink it for boosting immunity, urinary infections, skin problems.

General wines choices for matching with a cheeses plate

A latest writing by Gregory Dal Piaz at Snooth talks about a general wine for a plate of different cheeses.  That is quite universal and does make a sense for all people.

First, he talked about Sheery and Marsala.

A fortified wine with a maturity of 10 years or more is matured and full of flavours, especially the soleras  as same did with Sherry, different vintages mixed together.

And the notes of marsala, such as almonds, dates and figs are all good for cheeses as you may find normally some nuts and dry prunes, which are put together with the cheese plate.  If you want some sweetness, you may have raisins too.  Mind here also the acidity and relatively light body makes the cheese have a real and strong taste, and which also brings about every freshness after each savour.

Talking about acidity, then the semi-dry wines of Champagne, sparkling wine or even Prosecco are all good for cheese; if some people like a little bit more sweetness ( I think the sweetness is better matched with creamy cheeses), then the Riesling, rose, even white Zin are all good for cheeses.  May not take the sweetness with blue cheese, which tastes so strong, you may taste the bitterness after sweetness.  I just imagine about herbs and olives and bread to eat between each savour, just let the taste buds have a little bit rest after each savour, that is what I mean, the bread takes away the heavy things on the tongue.  It is funny right, but that is not about all the perfectness of the blue cheese, the olive oil, crispy bread are all good.  Take out the grassy olive oil, it may add bitterness too.

Cheese with wine

I find the matchings of cheese with wine are so descriptive from the Kitty Johnson’s book, “Wine, a woman’s guide”.  here is a copy of it.

Basically, Sancerre and goat’s cheese; Tawny port and Stilton; blue cheese and sweet wine.

For cheese from other fromage  family, 

1)  Hard and Tangy cheeses

Mature Cheddar and Parmesan like spicy reds such as Syrah (Shiraz), an  oaky Cabernet Sauvignon or Vintage port.  Parmesan is also a buddy to fellow Italian Barolo and Sangiovese (Chianti).

2) Waxy cheeses

Gouda, Emmental, Gruyere, and Manchego suit most reds, including Bordeaux, more rustic southern French styles and also Spanish Tempranillo.

3) Extra-smelly cheeses

Epoisses: Burgundy reds, Pinot Noir; Munster; Gewurztraminer; all these and Pont L’Eveque: Tawny port.

4) Crumbly and Mild cheeses

Wensleydale and Caerphilly go well with light, dry, unoaked whites from Italy or France, and, of course, with English and Welsh whites too.

5) Rich and Creamy cheeses

Brie and Camembert like rich, fruity whites from Burgundy or Rhone, or lighter reds from Pinot Noir or soft, plummy Merlot.  Otherwise fizz can do it for fun.

6) Creamy and Bland cheese

Mozzarella and cream cheese – consider crisp, unoaked whites, rose or light Italian reds.