Coconut Water

In Wyoming, it comes like this:

c2o coconut water

You can get it that way here too. But in Florida, there’s another option. Green coconuts!

green coconut

They’re quite a bit heavier than the canned stuff. But, with a machete, they can be opened just as fast.

Unfortunately I don’t own one. But that doesn’t deter an old Wyoming cowboy with a big kitchen knife.

A little hacking and the best coconut water is ready to drink.

hacked coconut

Inside, there’s more than enough coconut water for myself and a couple of friends.

coconut water

But unlike the can, there’s still more goodness inside. Splitting open the green husk and nut reveals the jelly.

jelly coconut

All that’s left is to scoop it out with a spoon.

coconut jelly

And it seems there’s just never enough jelly coconut!


New Format

TalkingStick Blog 7-9-14
New look and feel.

Talkingstick has a new look and feel. Bee Natural, Probiotics, Rock Fire, Time Machines, and SDA-ism, previously separate websites, now reside as categories inside TalkingStick.

The advantages:

  • easier site administration.
  • content is related by content rather than a fixed website structure.
  • easier to browse and search.
  • tag cloud graphically depicts content importance.
  • relevant articles are more closely related than before.
  • wider scope is possible.

From my end, writing and site administration feels so much more free and with fewer hassles than before.

There are a couple disadvantage as well:

  • your previously bookmarked links may now be broken.
  • content is now linked by category or tag
  • and it’s sorted by descending date.

I apologize for any bookmarking problems. Most of the previous page names remain the same. They have been redirected and should still work. There are a few exceptions.

Web-masters, thanks in advance, for updating your links.

Hope you enjoy it. Let me know what you think.


Paradise Revisted

Speaking of Florida land. Well, I’ve got some. In fact, I had some for quite awhile. And now I’ve got some more with a house on it.

When you pick up from a place like this:

Granite Mountains
Granite Mountains

And drop into one like this:


Well, it’s paradise if growing things is a passion.

So, after reading Julia Morton’s book about all the neat stuff I could grow here. And looking at the limited agricultural potential on the home place, it was time to pay a visit to our long held undeveloped land.

From the road, not too bad.

paradise 1

And maybe even a fruit tree already growing there?

paradise 3

But I think it’s going to take much work and time before exotic fruit orchards are growing there. Yep, it’s a grower’s paradise! And there’s an abundance already here.

paradise 2

After owning the land for more than a decade, I sure wish I’d started planting some trees sooner.

My friend Bob said that it looks like all we wanted was 40 acres and a mule to retire on. I laughed at the time, convinced its was true for my wife. But I think she’s converted me to her way of thinking.

I’m a little short of 40 acres. And I’ve been told about a few other shortcomings along the way. But just how much does a mule cost anyhow?  :)



Ever seen one of these?

ackee unripe

If so, you’ve probably spent some time in a subtropic countryside.

The plant is a strange one. A single fruit is produced by this flower. I’d expect something different. Maybe it’s a pollination problem or opportunity for a beekeeper.

ackee flower

When ripe, the green fruit turns a pale orange-red and opens into three parts. Strange! Looking at the green fruit, I’d expect four parts, not three.

ripe ackee

Inside, three shiny black seeds capped by a dull yellow flesh are exposed.

ripe ackee 2

When green, this fruit is poisonous. But when ripe, the dull yellow flesh is removed and sautéed for a very unusual, but delightful dish.

It’s Ackee! It’s found in Africa, the West Indies and prominently in Jamaica, where it’s a favourite food. In fact, prepared with a little salt fish, it’s Jamaica’s national dish.

Fortunately, if you like Ackee, those shiny black seeds have found their way around the world. And they thrive in southern Florida.

But you won’t find it on many Florida menus. It’s just too exotic.

Julia F. Morton’s book, Fruit of Warm Climates has become a favourite read while figuring out what to do with some Florida land.

fruit of warm climates

And she’s got more to say about Ackee or Akee.