What's It All About, eh?

Cape Breton evokes deep memories and strong emotions for me as well as a deep appreciation for the beauty of my adopted island. My hopes are that you too might find the photos evocative - maybe a view you've not enjoyed before, or an 'Oh I've been there', or if from away that you may be encouraged to visit this fair isle so that you might come to love and breathe Cape Breton as I do. One word about place names that I use - some are completely local usage while others are from maps of Cape Breton that I've purchased over the years. I frequently post travel and other photos that are of interest to me - and hopefully you.

On the right hand side bar find my take on Single Malt whiskey - from how to best enjoy this noble drink to reviews (in a most non-professional manner) of ones that I have tried and liked - or not. Also musings, mine and others, on life in general.

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Chestnut Bolete



Chestnut Bolete  -  Gyroporus castneus

Dry, chestnut-brown cap with small white pores becoming yellowish and hollow, brownish stalk.
Cap – 1 ¼” to 4” (3-10 cm), broadly convex to flat, chestnut-brown to tawny-orange – flesh white
Tubes – deeply sunken around stalk
Stalk – 1 ¼” to 3 ½” (3-9 cm) height,  ¼ to 3/8” (0.5-1 cm) thick, dry smooth, light brown to tawny-orange
Spores – 8 to 12 X 5 to 6 ยต, elliptical and smooth, spore print yellow
Season – late June to early October
Range – Maine to Florida
Edibility – Choice
Unfortunately this mushroom is a favoured host of a deforming fungal parasite, the Golden Hypomyces. 



There were about 1/2 dozen of these just budding out in the last day or so - if the spore print checks out I will try these in about 3 to 4 days.  I'm not too worried because these are boletes which are one of the safest types of wild mushrooms for the amateur.  There are only a few that make you sick to your stomach and these all occur in those that develop a bluish bruise look when broken apart - and these meet the above description very well - with no blue bruising effects.  The worst that can happen if I have mis-identified is that they might taste bad - and when I braise one in olive oil I will only take the smallest bite and be ready to spit it out.  (if this is my last post send your regards, eh?)

05 July 2013





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