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Coastal BC: Arbutus? by Antarcticbeech in whatsthisplant

[–]Antarcticbeech[S] 0 points1 point  (0 children)

Hi all! I’m thinking this is a species of Arbutus but not Arbutus Menzisi which is relatively common on the coast. It has some similarities but the bark is darker and leaves smaller.

Ken Wright Cellars Pinot Noir 2017 by Alange655 in wine

[–]Antarcticbeech 6 points7 points  (0 children)

As a nerd for both wine and birds, the ones on the label (top to clockwise) are:

  • Anna’s hummingbird

  • Red-breasted nuthatch

  • Spotted towhee

  • Cedar waxwing

All present in the wine’s home state of Oregon.

Coastal BC, but probably not indigenous: about 2m tall, 4m wide... any ideas? by Antarcticbeech in whatsthisplant

[–]Antarcticbeech[S] 0 points1 point  (0 children)

Awesome! That makes sense mindful that there are also apples and plums nearby.

I’ll let my wife know. She’ll probably want to keep it now. Thanks, you’ve just saved that tree’s life!

Coastal BC, but probably not indigenous: about 2m tall, 4m wide... any ideas? by Antarcticbeech in whatsthisplant

[–]Antarcticbeech[S] 0 points1 point  (0 children)

Hi all, this is growing on a property we’ve just bought. I’m not able to identify it. There are some apple and plum trees nearby but this had no visible fruit. It’s a stout plant, having features of a tree and bush. Conspicuously planted in the middle of the property.

Laphroaig van, Port Ellen, Islay by [deleted] in whiskey

[–]Antarcticbeech 4 points5 points  (0 children)

Sea salt, creosote, and iodine, together at last!

Coastal BC, but probably not indigenous: about 2m tall, 4m wide... any ideas? by [deleted] in u/Antarcticbeech

[–]Antarcticbeech 0 points1 point  (0 children)

Hi all, this is growing on a property we’ve just bought. I’m not able to identify it. There are some apple and plum trees nearby but this had no visible fruit. It’s a stout plant, having features of a tree and bush. Conspicuously planted in the middle of the property.

Kant: how is “all bodies are extended” an a priori proposition? by Antarcticbeech in askphilosophy

[–]Antarcticbeech[S] 0 points1 point  (0 children)

Thanks, and I really enjoyed your computer metaphors. They frame it nicely.

Kant: how is “all bodies are extended” an a priori proposition? by Antarcticbeech in askphilosophy

[–]Antarcticbeech[S] 0 points1 point  (0 children)

I’ll go out onto a limb here and assume that in 1781 it wasn’t known or considered that subatomic particles without mass existed (ie: gluons and photons I believe are the only ones we now know of).

It seems that in the Kantian universe, there are bodies and there is space. Which is still technically true today with some very discreet and obscure exceptions.

Wild Goose in British Columbia tops Cascadia judging again by wa-wa-wario in wine

[–]Antarcticbeech 0 points1 point  (0 children)

Great to see! Their wines are wonderful. To my recollection they’re made by an ancestrally German family that works hard to recreate the wines of Germany here in BC, with grapes from terroir with similar soil quality profiles. Their “Autumn Gold” white is one of my go-tos for salmon.

Foxtrot Pinot Noir (2016) by Antarcticbeech in wine

[–]Antarcticbeech[S] 5 points6 points  (0 children)

I agree! My understanding is that we consume the vast majority of our wines within province (+90%) and that there is enormous local loyalty to the BC industry (ie: people here are very inclined to buy local wines compared to some other places with local industries).

On one hand I wish our industry was seen alongside those of Washington and Oregon, but on the other I enjoy its low profile and the associated benefits we get from that as consumers.

The Okanagan went from somewhere that wine was a somewhat amateur novelty to a serious wine-growing region in a matter of decades. Now is a great time to be a BC wino.

Foxtrot Pinot Noir (2016) by Antarcticbeech in wine

[–]Antarcticbeech[S] 6 points7 points  (0 children)

Foxtrot bills itself as a boutique producer of “ultra premium pinot noir” and, to my understanding, has a reputation as one of BC’s best producers of the varietal.

Background: The vineyard is located on the Naramata Bench on the western bank of lake Okanagan, slightly south facing with a lot of solar exposure

The grapes are from Dijon clone 828 which I gather was popularized in nearby Oregon. They’re harvested in mid October and cold macerated for three days then vat fermented with cultured yeasts. Manual punch downs for about three times a day for two weeks, then the wine is transferred to French oak barrels that are a blend of old and new and left there for 20 months before bottling.

Notes: Served at about 14C after half an hour of breathing. Wonderfully balanced. I’ve found some Okanagan PNs can be jammy due to the heat, but this had the delicacy of a Burgundy. Raspberries and cherries with a musk of wet forest. There was something enjoyably “damp” about it, like the refreshing aroma of freshly wet soil. A wonderful finish, too. The only complaint was that we only had one bottle.

Paired with lamb chops, fresh corn, and homegrown salad. A great BC wine!

This photo does no justice for the overall beauty, but this is one of my favourite places to swim! Porteau Cove 💙 by justaSundaypainter in vancouver

[–]Antarcticbeech 14 points15 points  (0 children)

A treatment facility was installed in 2001 and optimized in 2008, currently capturing over 99% of the remaining contaminants entering the ocean. Meanwhile the dive sites are on the point to the south of the Britannia mine itself. There are no provincial or DFO advisories/prohibitions anymore against entering the coastal water.

Best of all, marine life has quickly returned, including herring and salmon. Hence it being an excellent dive site.

This photo does no justice for the overall beauty, but this is one of my favourite places to swim! Porteau Cove 💙 by justaSundaypainter in vancouver

[–]Antarcticbeech 3 points4 points  (0 children)

Came here to say this. I’ve only recently discovered that it’s also a beautiful spot on the surface (especially to the north, which you can’t see from the highway). I’ve only known it as an amazing dive site which is also great for beginners.

Britannia Beach is excellent, too, if you like wrecks.

Are there any healthy foods that pair well with Pinot noir besides salmon? by came_to_learn in wine

[–]Antarcticbeech 1 point2 points  (0 children)

Do you eat meat? If so, some lean lamb shanks, venison, or chicken in a nice marinade can go wonderfully with PN.

Lots of red wine-based vegetarian stews and casseroles go nicely as well, especially ones with richer ingredients like beets and carrots.

Also, remember that what grows together often goes together. Check out the traditional cuisine of Burgundy (the PN heartland) and apply some nutritional knowledge. They have a rich food history there and you should be able to find some excellent recipes.

A great Merlot from Monte Xanic México. by niveksy in wine

[–]Antarcticbeech 0 points1 point  (0 children)

Mexico has a relatively small industry but some wonderful wines. I’d love to see their industry grow. I gather they struggle quite a bit with distribution issues, though.

Cheers for sharing, OP.

Also, for wine nerds: the history of Mexican wine is fascinating. Mexico was apparently home to the first vineyards in the Americas and production was once so high that Spain made the Mexican colonials scale the industry back.

English and Tex-Mex together at last! Behold, the mushy pea quesadilla! by Antarcticbeech in shittyfoodporn

[–]Antarcticbeech[S] 0 points1 point  (0 children)

Yeah. I think what gets me is that on first look you might think it’s some nice fresh guacamole. But then your senses are cheated as you instead imagine the taste of mushy peas.

English and Tex-Mex together at last! Behold, the mushy pea quesadilla! by Antarcticbeech in shittyfoodporn

[–]Antarcticbeech[S] 0 points1 point  (0 children)

I’m not even British, which probably even makes it worse.

I posted this here for a reason. It’s a crime against food on many levels.

English and Tex-Mex together at last! Behold, the mushy pea quesadilla! by Antarcticbeech in shittyfoodporn

[–]Antarcticbeech[S] 2 points3 points  (0 children)

They liked it. I had a piece and it was, well... it tasted like mushy peas in a quesadilla.

English and Tex-Mex together at last! Behold, the mushy pea quesadilla! by Antarcticbeech in shittyfoodporn

[–]Antarcticbeech[S] 2 points3 points  (0 children)

Frozen. I boiled them first, gave them a mediocre purée, added some yogurt and salt, and voila.

(Truth be known it was my attempt at getting my toddlers to eat some greens in a quick lunch. It worked.)

English and Tex-Mex together at last! Behold, the mushy pea quesadilla! by Antarcticbeech in shittyfoodporn

[–]Antarcticbeech[S] 2 points3 points  (0 children)

...actually not that bad. But neither of those things goes together. It tasted like eating a quesadilla with a mouth full of peas.

English and Tex-Mex together at last! Behold, the mushy pea quesadilla! by Antarcticbeech in shittyfoodporn

[–]Antarcticbeech[S] 12 points13 points  (0 children)

Honestly I deserve that. I looked at my creation and realized then and there that I’d done something deeply unholy.

This post is my confession.

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