Porse Snaps - Chaparral Extract in a Bottle ?

Yes Yes Yes, I know, what in the world are you talking about ? My wife and I were invited over to friend's house last Sunday afternoon for Dinner. They live in an charming old world styled apartment house which reminds me of Salzburg Austria from the moment you walk into the Court Entrance door and walk down the corridor and up the staircase to their place on the third floor. The artistry, decor and architecture all fit perfectly with images otherwise seen in Barvaria, Prague or any quaint old world Austrian city. I was introduced at meal time to a liqueur called Porse Snaps (pronunciation of this product name sounds like "Porsche Schnapps" in the Scandinavian accent). Northern Europe (especially Dänemark -Denmark) produces all manner of flavoured Schnapps from any and all herbs and/or fruits. This particular Porse Snaps comes from a plant which grows along streams or found along or in bogs. The spirit is made from the extracted essential oils of the plant leaves in a neutral spirit which is called Brøndum or Vodka. Many essential oil tinctures for herbal medicine are often made in the very same way. In fact the history of elixirs (Liqueurs) made by Monks in ancient Monasteries for Europe's Nobel Elites for centuries is what actually gave us all the many famous well known liqueurs we enjoy today. But now what about this plant Bog Myrtle or Sweet Gale ?

Photo credit: Roger Darlington - Manchester UK
Bog Myrtle, Sweet Gale (Myrica gale)

Myrica gale is found throughout northern and western Europe and North America. It can be collected in Forested woodlands or heathlands near streams or bogs (Fens). It is related to a familiar plant from California's chaparral plant community called Pacific Wax Myrtle (Myrica californica), which is also aromatic and sweet when it's leaves or berries are crushed. 

Interesting when you become intrigued with a subject and start digging into the historicity of the subject and it's importance to Nature as well as countless other usages. Interestingly Bog Myrtle can grow in inter-tidal zones like estuaries where log jams are washed down from higher elevations for the plant to get a foot hold. Did you know that Sweet Gale or Bog Myrtle is a favourite food of Beaver ? Well neither did I. These low estuary beaver dams can be found in the inter-tidal zone if sufficient numbers of Sweet Gale plant can be found. These Beaver ponds may be submerged at high tide, but retain and hold water at low tide allowing enough deep water levels to provide a refuge for fish, which includes juvenile Salmon where the water may be too deep for predatory wading birds who make their home in the estuary. Hence the presence of Bog Myrtle or Sweet Gale, which encourages Beaver Dam Habitat may inadvertently create and enhance Salmon recruitment scenario.

Now back to the Liqueur, Porse Schnapps. Incredibly a person with enough know how and ingredients can quite possibly create their own versions of this Schnapps. Often other ingredients are used in the recipes. That's why different brands offer unique flavours. One of the most popular is the Aalborg Snaps which is made from fresh Danish Sweet Gale or Bog Myrtle, and further spiced with Rosemary, Sherry, and Oak. A number of other medicinal herbs have also been used along with or independently from Sweet Gale to create their own unique Snaps or Schnapps. St John's wort is just another one of these plants. Basically essences from these plants singly or together in any combination can be cut up finely and put into a large Mason Jar and then a neutral Schnapps (like Brøndum or Vodka) may be poured into the Jar and then tightly sealed and aged for a few weeks to six months. Isn't it incredible the amount of creations and recipes that can be discovered and invented ? This now takes me back to my imaginary experience with essence of Chaparral while I enjoyed sipping this beverage along with a Carlsberg Beer.

Pacific Wax Myrtle
Myrica californica

There are a number of Riparian and Chaparral plant fragrances that came to my mind as I sipped this liqueur. The foremost being Pacific Wax Myrtle (Myrica californica), Spice Bush (Calycanthus occidentalis), Coyote Bush (Baccharis pilularis), California Sycamore (Platanus racemosa), and even a Mediterranean native Rockrose (Cistaceae Family). All these have a pleasant fragrant, sometimes even pungent order when their foliage is crushed during a hike in Chaparral or Riparian Habitat treks. So can any of you Californian's imagine a pleasant liqueur made from the essences of these native plants of the Chaparral plant community ? 

Spice Bush
(Calycanthus occidentalis)

Okay, neither could I at first, but the flavour was incredibly refreshing and clean. Not at all sticky or syrupy sweet. But now think of the possibilities. If you could experiment with any native California Chaparral plants and have a clear safe knowledge of their past and present usages, certainly a California Schnapps would not be out of the question. Add some Chaparral plant spice essences from the above listings or others of similar safe aromatic quality and you may just invent the first southwestern Schnapps. Anyone who has ventured on a day hike into the various California Chaparral plant communities will understand what i am talking about if you ever chance taking your first sip of Sweet Gale Schnapps (Porse Snaps). Every memory will coming flooding back with your first taste of Porse Snaps from a past pleasant moment spent on an outback trek for which you sought refuge on that hot day by hiking along a riparian habitat of a cool Cienege or Arroyo. It's incredible how many alcoholic beverages actually come from plants, but most folks don't really know what goes into their flavourite drinks. Watch the video below.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Reading References:

Fish and Wildlife Benefits of Shrub Swamp Communities


Banksavers Nursery: Riparian and Salmon Habitat Restoration

Facts about Bog-myrtle (Myrica gale) - Encyclopedia of Life

Aalborg Akvavit - Dänemark - Porse Snaps

Swedish Taco Night Friday: Hearty Mexican Chipotle Chicken Soup Recipe

I don't know what it is about the Chipotle Chile flavour. Maybe it's the darkness of the colours it creates in your various dish recipes or the smokiness of the taste. This time of year we eat a lot of soups and make enough to be left over and eaten over the next day or so. One of my flavourites is Chicken soup with lots of vegetables. Then yesterday Discovery Foods (Santa Maria) posted a Mexican Chicken Stew recipe from the January issue of Good Housekeeping magazine. It called for using Chipotle in the recipe, but most of the text was too small and I couldn't find the recipe anywhere else online anywhere. The problem was solved by using my same recipe I use for regular Chicken Soup and adding some other very important ingredients. 

Basically I start with three lean white chicken breasts. I finely slice lengthwise and mince up finer for smaller bite sized chunks. Marinated in red balsamic vinegar and Santa Maria's Taco Spice for some foundation seasoning and put into large cast iron port for cooking slowly in Olive oil. Added to that are four crushed garlic cloves, two fine chopped medium onions, and generous additions of dried Pizza Herb spice mix which has most of the Mediterranean herb blends, three finely chopped Jalapeno Peppers and four large Chile Ancho Chipotle peppers which I steam first, split open and place in the pot and covered the lid to simmer for a time. I get my Chile Ancho Chipotle peppers from the ICA Store. They have already been smoked or roasted and are usually two to a pack. The Chipotle definitely gives it a darker richer colour from basic chicken soup or stew.

The Discovery Foods page was pushing their Chipotle paste as a substitute (and I also do understand that, it's has good flavour), but I have always done this from scratch, even when making my chocolate mole sauces for chicken dish recipes. After say 30 minutes of cooking at low heat and when the chicken for the most part is cooked through, I added one cup of Chicken stock and one cup vegetable stock. Two bouillon cubes (chicken & Vegetable) in each cup of hot water and add to the blend. Next are the vegetables and I can't tell you exactly how many of what, as you will have to add these as much or less as you prefer. Carrots, Potatoes, Green Beans, added one can of sweet corn and several fresh mushrooms sliced. As far as crushed corn chips for added flavour and texture, I add those last and individually in the bowl of soup. I don't necessarily want to make this a tortilla soup. Basically here I think it easy for anyone to go ahead and make their basic Chicken soup recipe and add these extra simple ingredients and spices to make it Mexican. This is not a real complicated dish at all. Add more water as you need it for more broth liquid also.

Be considerate of others - *smile*

When it comes to heat, mine is ever so slightly warm spice-wise for flavour, but I don't Nuke it for my taste at the sacrifice of everyone else who may not appreciate the Heat scale. Make it as neutral as possible, but not sacrificing flavour. Want it hotter ? That's what Hot Sauces are for. You can add as much heat as your heart desires, but just think about your guests when it comes to main courses. Nuke your own bowl of soup, stew or chili all you want, but be kind to others.

As always - Enjoy!

Oil Pulling Therapy: Is it Scientific ?

image: Trina Holden
Oil Pulling
Oral Therapy for the Mouth & beyond

I saw a video on something called "Oil Pulling" posted by Sue's Health Foods Store from Yucca Valley California on her FB Page. The video was by an apparent well known nutritionist named Dr Ann Louise who discussed something many may or may not have heard of as an oral therapy for better mouth hygiene. Okay, I had never heard of Oil Pulling Therapy, so I decided to actually look it up and do a bit of research on the Net for any actual scientific studies or literature on the subject. First thing that comes up in any Google Search on the subject, "Oil Pulling", are the health websites and countless testimonials which appear to go beyond what can be proven or verified. Any time you stumble across such claims you should also stand on the side of caution. But let's take for a moment and explain what this therapy actually is and where it comes from. The Oil Pulling or rather Oil Swishing, apparently gets some background beginning in traditional Indian Folk Medicine which involves as a remedy that involves any type of vegetable oil swishing in the mouth for about 15 to 20 minutes and then spitting it out. Here is what the origins definition as found in the  wikipedia  has to say: 

"It is mentioned in the Ayurvedic text Charaka Samhita, where it is called Kavala Gandoosha or Kavala Graha. Ayurvedic literature describes describes oil pulling as capable of both improving oral health and treating systemic diseases such as diabetes, mellitus or asthma. While Scientific evidence is lacking to support any systemic benefits of oil pulling, some studies have suggested that it may reduce oral plaque, halitosis, and gingivitis."

The systemic benefits evidence as mentioned is lacking, but there is Scientific Studies to back up the oral hygiene claims. At the bottom of the post I'll submit several studies and other references for your further reading and decision making. I'll also post a couple of the videos and you can decide. Basically any vegetable oil will do but it appears Sunflower is the easiest to take as it has no strong taste, possibly almost neutral. 

Again you will have to decide for yourself. There is plenty of evidence to suggest as pointed out below in the references that such a therapy has oral benefits. As for systemic disease cures, take any of these claims with a grain of salt. There is science that backs up the oral health benefits and claims. Sunflower oil seems to be the preferred best as it is neutral as far as taste. Apparently the best time is first thing in the morning on an empty stomach. Resist urge to swallow and when spitting it out, do so in the toilet and not the sink. This prevents any clogging in the future. Immediately rinse mouth with water or even saltwater. But keep in mind that the studies have also shown that Coconut and Sesame seed oils also appear to have antimicrobial, antifungal and antibacterial benefits. Once again it's a matter of choice and taste.

Some links for sufferers of IBS and effects of Oil Pulling

http://www.truthinaging.com/body/the-oil-pulling-paradox

http://www.ibsgroup.org/forums/topic/126344-oil-pulling/

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Further Reading References:

http://oilpulling.com/

Sue's Health Foods

Journal of Ayurveda and Integrative Medicine 

Tooth brushing, oil pulling and tissue regeneration: A review of holistic approaches to oral health

Journal of International Oral Health

Oil pulling – Unraveling the path to mystic cure

PubMed.gov

Effect of oil pulling on Streptococcus mutans count in plaque and saliva using Dentocult SM Strip mutans test: a randomized, controlled, triple-blind study.

US National Library of Medicine National Institutes of Health

Tooth brushing, oil pulling and tissue regeneration: A review of holistic approaches to oral health

Journal of Indian Society of Pedodontics and Preventive Dentistry

Effect of oil pulling on halitosis and microorganisms causing halitosis: A randomized controlled pilot trial

Effect of oil pulling on Streptococcus mutans count in plaque and saliva using Dentocult SM Strip mutans test: A randomized, controlled, triple-blind study

Indian Journal of dental Research

Mechanism of oil-pulling therapy -In vitro study

http://iadr.confex.com/iadr/2008Toronto/techprogram/abstract_105440.htm

Asia Journal of Public Health

Effect of Oil-Pulling on Oral Microorganisms in Biofilm Models

Swedish Taco Night Friday: The Incredibly Easy to make Taco Salad

Credit: 1550's Pub Style Restaurant

Typical large Taco Salad one sees at most restaurants across the states. This will be unfamiliar to most Europeans, especially in the north. When I lived in England in the late 1970s, the word/term 'Salad' period was almost a taboo word.

The above picture is of a Taco Salad found at most Mexican restaurants in the states. A giant flower tortilla deep fried in oil to form a bowl for which to insert all manner of Mexican goodies within. The ingredients of course consist of almost everything else that goes into a normal salad with the addition however of some extra ingredients to make it more Mexican. Starting off forst of all with that Flour Tortillas bowl. Most restaurants purchase them already made. But I actually found a video which has no audio, but the visual speaks volumes for itself. It very easily shows how to make the flour tortilla bowl with ruffled edges all from scratch. For Swedes here reading, the first thing you do is purchase the largest flour tortillas you can purchase at your local ICA Store. Then follow the video. It's that easy!

Restaurant Style Mexican Crispy Taco Salad Bowl  - (fried) How to Video

The Actual 'Salad' Ingredients!

1. Lettuce (Iceberg or Romaine)

2. Tomatoes (Kvist Vine Tomatos or Roma (Plommor)

3. Sour Cream (Creme Fraisch)

4. Your favourite brand of Corn Tortilla Chips

5. Cucumbers (Swedes like them - whatever)

6. large Red Onion chopped into fine bits

7. Cheese (preferable cheddar or pizza cheese)

8. Sweet Red Dressing (French) or whatever your flavourite is

9. Salsa (whatever your heart desires.

10. Ground or Shredded Beef or Chicken

11. Some Pinto Beans , Kidney Beans or your favourite

12. Guacamole

13. 1 can Sweet Corn

14. black olives

15. slices of different coloured Bell Peppers

As you can see, the ingredients are so simple that even a child could do this and what's kool is, it is really fast and uncomplicated. Lettuce , Tomatoes , Red Onion, of course are the main ingredient. The lettuce obviously gives it it's crispy texture. So you start with basic salad ingredients and go from there. Corn chips crumbled into the mix not only give more crunchy texture, but also that corn taco taste. Your choice of meat is obvious as well. Whatever you prefer and how your want to prepare and season it. Choose either Pinto or Kidney Beans or both, it's up to you. The Cucumber is a Swedish add on. All other things add as you want them. The Bell Peppers Sweet Red French Dressing, Salsa, Guacamole and Sour Cream are last option toppings as you wish. Same with Sweet Corn and black olives, add as wanted or needed.

Ultimately I think anyone can do this. It did cross my mind however than Swedes can purchase those Santa Maria Mini-Tub Taco Shells. Then you can have bite size salads or mini versions of the Mexican Tostada or Tostado which ever term you wish. This is not a tough recipe to follow and you can change it any way to suit your own personal needs. Now if you are having family and friends over for a meal, by all means make the spice heat scale as neutral as possible. For all you people who want that nuclear fire experience ? That's what the hot sauces are for. Putting these choices on the table in front of your guests allows them to choose and therefore any bad burning sensation is on them, not you !

Tostado or Tostada - You Choose

Bite Size Taco Salads

Swedish Taco Night Fridays: Corn Tortillas Revisited

Making Chicken Taquitos Again - What Else Is New ?

It came to me as a matter of curiosity if Swedes really know how to use and first prepare Corn Tortillas in order to enjoy them properly. It is only a recent inclusion at the ICA Stores that I have even seen them sold here at all. But flour tortillas are what are best known here and most Swedes use them as a Falafel Wrap like for a burrito or fold them after heating in the microwave into the familiar Taco shape. But if you simply nuke Corn Tortillas  in your  microwave and attempt to fold and use them as a Taco shell, you'll be greatly disappointed. Try and fold one of those nuked Corn Tortillas to make your flavourite Taco and no doubt you will experience it cracking or splitting apart. Who wants that ? Cooking the Corn Tortilla in Canola Oil [ Rapsolja ] not only gives the Corn Tortilla a more pliable leathery texture, but it also enhances and brings out the flavour of the Corn or Maize flour that you otherwise would have missed. To illustrate it another way, it should be done for the same exact reasons you add just enough Salt to your favourite foods and to bring out the flavours within that would otherwise be lost. Beyond this I really don't have much to add other than follow the pictures below and the explanations of what I did yesterday.

Started making more batches of Chicken Taquitos for storage in freezer for future use and decided to also make Corn Tortilla Soft Taco Shells and home made Corn Chips

Put one Corn Tortilla at a time and QUICKLY [do not linger]  cook on both sides. The idea or goal here is to make the Tortilla Taco Shell soft and leathery, not hard and brittle where it will break apart. So quickly warm up and lightly heat both sides inside the Canola Oil in a Cast Iron Frying Pan.

Now while the Tortilla is still hot and pliable, take your Tongs and fold it over halfway to make the folded characteristic Taco Shape.

Put the newly created Soft Taco Shell on a plate of paper towels to drain off excess oil while you place another Tortilla in the pan behind it.

After the Corn Tortilla Taco Shell has drained enough, place in a dish or Taco Shell Warmer which you can put on the table for family and friends to pick and build their own Tacos with all the other ingredients you've provided.

I often will do at least two at a time to speed things along. Here's an important note. Pay attention! DON'T cook them too long. If you do, you will get nothing more than a glorified large Taco Chip which will crack and break when you attempt to open it up and fill with your flavourite ingredients. REMEMBER, you want it to be the consistency and texture of soft leather. I know you all know what I'm taking about. You may need to practice this.

Okay, shifting gears here for a moment. You can actually cut an entire stack of Corn Tortillas with a shape knife into triangular wedges for making Corn Chips for dipping into Salsa or Guacamole. Most of the store brand Tortilla chips sold in Sweden are from a liquid corn flour dough mix which is shaped or injected into a mold into the characteristic triangle or round shapes for Nacho chips and then cooked. These are not the true chips served at Mexican Restaurants over in the States or Mexico. Most make their own and serve them hot to you as an appetizer. These chips are superior in flavour and texture. 

Again place and cook them in the Canola Oil just like you did the whole round corn Tortilla for Taco Shell creation. However in this case, you want to leave them longer to become hard and crispy, but not too long or they will burn.

Once again, just as you did with the Corn Taco Shells, place these chips on a paper towel to drain and lightly salt them. Notice the right amount of Taco Chip colouring here ? Then just place them all in a large bowl for serving on the table.

Ooooookay, and finally one last picture. This is what you don't want to do. I had one last batch of corn wedges and was in a hurry, turned up the heat and covered with a lid. Got busy doing other things and saw the steam arising from the lid and found the darker chips. However, unbelievably they still tasted good. But it's a colour thing. Looks better to your guests to have the light crispy look as opposed to burnt!!!

Enjoy Your Friday Taco Night!

A Pleasant Autumn Afternoon at Björngårdsvillan Cafe in Slottsskogen

The road entrance into Slottsskogen via Göteborg Botaniska Trädgårdens Trolley Station. This day of October 28, 2012 was a welcome relief from the constant cold wet weather which for the most part has plagued Scandinavia for the entire year. Ask anyone and you'll find there was hardly any summer to speak of. 

Slottkogen Site Map

For the most part, this was a pleasant day and one of the most memorable times of Autumn fall colour I have seen in all of my almost 7 years having lived here in Göteborg. The easiest way to get to the Björnvårdsvillan Cafe is by way of Trolley to Botaniska Trädgårds Stop. From that point it is an easy directly straight ahead walk towards the Cafe which will eventually come up on your left hand side of the walk. The trees of the  Slottsskogen Park is loaded with numerous Northern European Oak (Quercus robur) which produces most of the Fall colour you see in the Park. There are also other trees like Björk [Silver Birch] (Betula pendula), European Aspen (Populus tremula), Gray Alder (Alnus incana) and Norway Maple (Acer platanoides). Beautiful walk all the way to cafe with all sorts of families taking advantage of the rare sunny day and even  the squirrels and birds were out in force rejoicing in the brief pause between storms. 

One of the major things I do like about Swedish Parks here is
the way they leave dead tree snags in the forests. They provide
perfect cover and potential building sites for the native woodpecker
here which bores holes into the dead wood of the tall tree trunk,
which late will be utilized by other cavity nesting birds or even
by the local squirrels.

Brief Björnvårdsvillan Building History

Historical Source Info:

http://www.bjorngardsvillan.se/historia.html

Photo by Biketommy 2010

Modern appearance of  the
Björngårdsvillan Cafe

The modern building architectural-wise leaves much to be desired. It is a product of the 1960s design which was even typical of the bland architecture I grew up around in 1960s California. As you can see from the photo here on the right, this generic style example of modern architecture as it was considered in the 1960s lacks the character and charm of the original building. Having said that, the present owners who run the Cafe have gone to great lengths to invest much into giving their restaurant and coffee house a warmth and charm that are not normally found in Sweden in this line of business. Clearly, when someone ventures out for an afternoon or evening meal, besides great food there is an element of atmosphere that is desired. One of the owners, Bashar and his partners have invested a lot of time, energy and money into upgrading the decor of the cafe. The Cafe itself was originally built in 1906 with a design look that was popular back then called the Norse Skansen Style. The restaurant struggled for sometime because government regulation did not allow for Alcohol to be served on the premises. In fact early one it was even abandoned for around ten years before attempts were made to reopen. Sadly, the building burned down to the ground on December 14, 1951. Nothing was saved. It wasn't until 1962 when the present structure was rebuilt by a group of businessmen.  Take a look below of the once grand looking structure which truly looked more like a Victorian Style Railroad Depot.

fanpop.com

At present the restaurant has the look and feel of a modern day Coffee House in Seattle, Washington where Radio Host Frasier Crane, family and friends would show up for a warm & cozy getaway for private  KaffeeKlatsch. What I personally noticed this past summer is that early in the morning when the Cafe first opens, the book reading crowd would come in for their flavourite Coffee and dessert treat, only to find a quiet corner either inside or out in the outdoor veranda under a sun umbrella to enjoy a few moments of pleasure reading just before the busier lunch crowd came through around 12:00 noon. And come they do. This place is extremely popular with young families with children who visit the Slottsskogen Zoo located on the hill just above the Cafe. The later afternoon crowd will enjoy a quiet time with friends and several of the concerts which are often a daily afternoon summer feature there at the Cafe an the outdoor Amphitheater. 

The main manager and operator of the Cafe, Bashar, is extremely conscientious and hospitable to his customers needs. It is he who has designed the main menu along with some input from partners & close friends, but mostly Bashar is the Head Chef at the restaurant. He runs a disciplined ship and I can personally account for the extreme cleanliness of the kitchen and back storage rooms. He is tireless and always energetic. I have no clue where he acquires all his energy, as you very rarely will see him take a break. He is also mostly, along with partners of course, responsible for many of the newer changes at the restaurant. Not only the menu, but also the decor and newer furniture which many will recognize as different from past visits. His brother also often works there as an assistant and he is also a very genuine incredibly nice and friendly individual. customers respond favourably to his service there. 

Having Coffee and saying hello to 
Bashar's brother Wasfi

It should be noted that aside from the wonderful assortment of desserts and other treats made from scratch, they also have a large variety of gourmet styled dishes like various Greek style Salads, Salmon Salads along with several pasta dishes and several different Lasagna dishes. It is also important to note that unlike the original restaurant of several decades ago, they do serve several domestic and imported Beers here, like the very well known Czech Republic Staropramen Beer or the ever popular Mexican Brew from Mexico Cerveza Corona. At least this is what I've seen most customers drinking outside while watching the concerts and other festivals. 

Outdoor Picnic Area

But let's not forget some other adult beverages for which their patrons consume in moderate quantities. Somersby which is a alcohol beverage company from the United Kingdom, produces several varieties of Cider which are sold here. The popular ones I've seen here are the original Apple Cider, but also Pear and Blackberry Ciders. My wife and I visited Poland back in April of this year and we experienced Somersby's Apple Beer. But they don't market it here in Sweden. At least we've never found it at the government store called the Systembolaget . Whatever! I have mentioned it to Bashar, but the distributor knew nothing about it. This beverage doesn't have the normal sticky syrupy taste and texture of many sweet ciders. The Apple Beer has a distinct hint of Apple all compacted into a great tasting beer. By all means keep asking for it at Systembolaget, maybe they'll order it.

BTW, here is the link to their full Menu. Keep in mind they are always experimenting with newer and newer specials, so keep up to date: Björngårdsvillan Cafe Menu

The Concert Stage is quiet now in Winter Season

But not so quiet during the summer season

Full Website Home Page and Blogg.

http://www.bjorngardsvillan.se/index.html

http://www.bjorngardsvillan.se/blogg.html

This is the view from the outdoor veranda picnic area. It is quiet now in Autumn and Winter, but kicks in come May when temperatures warm and people who have endured months of Cabin Fever are itching to get out into the city Parks and sunshine with there families

But it can reeeeeaaally get crazy and busy in the summertime. Of course those long Swedish Summer Nights where it doesn't get totally dark until 11:00 pm (23:00) actually encourage the Park visitors to linger longer.

I've actually got more pictures and photos of the park, but this will do for now. This page is mainly dedicated to the wonderful time we spent at Björngårdsvillan Cafe. Next Slottsskogen Park post will have more nature pics, for now enjoy the Cafe. They are only open on Weekends now but will be open full time in spring. Look up the website for full directions and open/closing times.

Important Reference Links for Reading:

http://www.bjorngardsvillan.se/index.html

Slottsskogen Park in Gothenburg since 1874

Björngårdsvillan Cafe - Facebook Page

Varför? Därför! Björngårdsvillan Cafe

Cahuilla Mountain Wilderness, Anza California

photo credit: Wikipedia

"The United States Congress designated the Cahuilla Mountain Wilderness (map) in 2009 and it now has a total of 5,585 acres. All of this wilderness is located in California and is managed by the Forest Service."

I'm mainly writing this as a supplementary to my cloud formation post on my other blog Earth's Internet. With this post I wanted to mainly help viewers and readers to appreciate a designated Wilderness area in southern California where most have never been to as a result of it's out of the way location and inaccessibility. It is a beautiful example of old growth Chaparral plant community intermingled with pure Coulter Pine Tree Forest along with numerous Black Oak, Engleman Oak, Interior Live Oak and several other large old growth Scrub Oak species. The dominant old growth chaparral species being Redshank or Ribbonwood, Mountain Mahogany, Manzanitas and various Ceanothus. There are a couple of individuals who post online who have hiked and documented much of what they saw and experienced and I thought I would post these links here for you. This first one is from a Sylvia Ender who I believe belongs to the Coachella Valley Hiking Group and here is a link to here Flicker Photo Stream which works as a slide show. 

http://www.flickr.com/photos/44209227@N06/sets/72157630020304296/show/

The next link is from a Anthony Jones website where he documents hikes and journeys he takes. He also has a photo stream and a 15 minute video which he also narrates.

http://s163.beta.photobucket.com/user/anthonysaudiojournal/library/Cahuilla%20Mountain?albumview=slideshow

Below is Antnony's video of his Cahuilla Mountain Trek with his friend John Nelson. In this video and actually both photo Slide Show Streams above, please take note of the the former old growth chaparral plant community and forested areas and the results of an Arson set fire which took place back in 1996.

http://www.veoh.com/watch/v20065892DNqMWqYp

Credit Photo: summitpost.org

From Cahuilla Summit looking east at El Toro Peak in the Santa Rosa Mountains in the distance and Thomas Mountain in the distance on the very left side of the photo

This is yet another beautiful shot looking east from what I believe is the southern side of the Cahuilla Mountain where many residents of the gated community from Lake Riverside area will often ride their horses up that part of the mountainside. The trailhead below at Lake Riverside is at the mouth of a canyon which contains several large California Sycamore Trees. This is a rarity because the odd climate up there often has a late spring freeze which will irritate any gardener whose hard work gets thrashed by the late frost. On that note, for all gardeners who plan on growing a Sycamore up there, here is a photo I have published before on my blog, but have never pointed out the California Sycamore failure which unbelievably is almost 30 years old, but you wouldn't know this from the shape it's in. Take a look below at my photo again.

Okay, left hand side California Sycamore Tree. Notice the sickly condition ? What happens to  any Sycamore if it's genetic origin is from much lower elevations is that they will bud break early and the late freeze will fry the foliage. This poor  tree has had this happen almost every year since  it was planted in 1985.  Had I been smart enough or known more on location genetics, I would have  collected seed from local areas as opposed to a  Nursery Tree from San Juan Capistrano Anyway enjoy the adventure photos from Cahuilla Mountain provided by other hikers. Once again my providing this here is to not distract from my post on Earth's Internet on weather modification technology which is actually based on natural climate creation phenomena involving physics, chemistry and biological plant resources as the actual driver of climate on Earth. Take a quick look at an illustration from a company using WeatherTec innovations and the identical comparisons I make of Cahuilla Mountain. and follow the link below for further info on this amazing complex weather creation and maintenance system found in the natural world.

Here is the link:

An in Depth View of Earth's Climate Creation & Maintenance Mechanisms and the Synthetic Biology Science is Pushing as a Replacement Solution

Meteo-Systems AG © Copyright 2008 METEO SYSTEMS. All rights reserved.

Picture or imagine for a moment that the above illustration of that hill is Cahuilla Mountain. Imagine that rather than Meteo-Systems WeatherTec Tower, there is the pristine old growth mix of chaparral and forests. Now you know how cloud formation and rainfall are facilitated through something called orographic & convective cloud formation which incorporates physics & chemistry along with the biological components of an old growth vegetative system as the medium transmitter. Now you know how some of the summertime monsoonal rainfall is created and the reasons why it happens in Anza Valley. You also now know why the global destruction of these complex plant life ecosystems is degrading our planet's climate drivers. The next question is, why do this world's Climate Scientists continually focus so much attention on warming temps and rise in CO2s, when they should be teaching people how nature works and methods for rebuilding ? he answer has more to do with politics, ideology! Something we are indoctrinated into believing Science is immune from. Go figure!