Adapting a “new” home (built in 1928, but new to us!) to suit your own style is usually a big ordeal… but that went doubly for us, when we were hit by the tornado right after moving in!
After the debris had settled, most of the cleanup was done, and we had a new roof over our heads, it was time to do some finer cleanup, repair, rebuild, and redo. The side yard was a PROJECT – it was where most of the debris had landed, the small amount of planting we’d done pre-tornado was trampled by the roofers… just a huge mess. Add to that the fact that neither of us had done any sort of landscaping design before? We were sort of floundering!
We started working on the side yard last summer, one year after the tornado. It was around this time that we were also trying to figure out what we would do with the remnant logs from our downed black walnut. We’d taken the biggest logs to a mill, and had some smaller (too small for the mill) logs milled in our yard. After all of that, we still had some more logs that were either too small in diameter, too short, or too irregular for the portable wood mill. It had been such a gorgeous tree, and the wood was WAY too beautiful to let any of it go to waste.
With the bulk of the wood being processed and spoken for already – mostly for rebuilding the kitchen – these few leftover logs were something we could play around with a bit.
I had the idea of slicing them all up into disks and using them to redesign the side yard. We’d already decided that we wanted it to be lush with edibles, but hadn’t really come up with a solid design, or even really tossed around ideas yet. I thought it would be a pretty, rustic looking walkway to separate gardens on both sides of it… and the idea looked fabulous in my head!
Porter was a bit hesitant, and needed to be talked into it. He wasn’t sure we’d have enough wood, and wasn’t able to picture the outcome like I did.
So, I did the math – I measured out the ideal pathway, and figured out how many square inches we were talking. Then, we figured out the average diameters of the logs we had left, and worked out how many square inches of coverage we would have, when slicing them into 3″ disks. There would be enough, so my husband agreed to go ahead with it.
While this looks like a huge project, it took about a day and a half of work, with the two of us doing it ourselves. We love the results, and here’s how we did it:
This is what we started with at the beginning of the weekend. The bulk of the tornado debris had been cleared, but we still had some construction debris in there. We had already planted 3 or 4 raspberry bushes along the side of the house, and had covered the soil in that area with cedar mulch.
As a first step, we completely cleared the area of any debris, garbage, and any large pieces of broken glass.
Next, we pulled up the sod from the entire area, aside from the section with the raspberry bushes.
Once all of the sod was removed, we raked and trampled the ground to ensure a level base for what we were doing.
With a flat work surface to start laying everything out on, I started laying out the various garden sections, creating a wavy path with cement edging pavers.
Once the main pathway was established, I filled in the outer sections with fresh topsoil, and planted the gardens. I planted strawberry plants across from the raspberries, and basil and mint just beyond that in the next “wave” on that side.
The strawberry section
We planted two types of hops – 1 type each, on either side of our air conditioner – and ran twine up to our second level deck for them to grow up. Beyond the hops, we planted blueberry bushes (which ended up failing 🙁 )
As I was building the pathway and gardens, Porter was busy in the backyard, cutting the logs into 3″ disks (larger ones), and 2″ disks (the smaller diameter ones, as filler). What a badass!
(As a note: He says it would have been nicer to use a large band saw for this, as some of the cuts – smaller logs – got kind of dangerous)
AS he finished batches of log slices, he would cart them out to me, and I would place them. I started by placing the largest disks evenly throughout the space, to create the main stepping stones. I’d work my way down the sizes of logs, finally filling everything in with the smallest disks.
This is what it looked like when I’d finished placing all of the wood slices.
Once all of the wood slices were placed, we had to carefully fill it all in with dirt. We shoveled on clean dirt, and swept it into all of the voids between the logs.
The filled-in pathway.
A year later, this is what it looks like. Gorgeous! The wood has weathered a bit, and those 3-4 small raspberry bushes filled in like CRAZY, providing us with a ton of insanely delicious berries.
The strawberries have also filled in, and we’ve been transplanting the runners to the next garden wave (took out the basil and mint), for even more berries.
The hops have ALSO grown like crazy, and are threatening to take over our upper deck! Love it!
Not only do we love the look of pathway, but it has the added benefit of making our whole side yard a NO MOWING area!
Because we used a high quality hard wood, this path will look great for many years to come. Even as it degrades, it will only gain character!
So there you have it. Not a TON of work, with such great results!
| On the afternoon of May 22, 2011, North Minneapolis was devastated by a tornado. Twisted recounts the Porters’ first 11 months, post disaster. Rebuilding their house, working around the challenges presented by inadequate insurance coverage. Frustration at repeated bouts of incompetence and greed from their city officials. Dealing with issues such as loss of control, logistics, change, and over-stimulation, as an Aspergian woman.
Subjects covered include: Opportunistic “Vultures”, gawkers, new friendships, a bizarre gingerbread house, unique decisions made with the rebuild – including an internet-famous kitchen backsplash, “Tornado Claus”, contractor drama, water balloons, DIY design and work, music, sensory overload, and details on how to cook jambalaya for almost 300 people, in the parking lot of a funeral home… should you ever find yourself in the position to do so. Order your hard copy here, or digital edition here.
Layering shots is not only a pretty way to pour delicious drinks, it’s also a lot of fun. A bit of flavor mixology, some math, some experimentation, pretty colors… that’s always a recipe for entertainment!
It’s a shame that it seems to be a technique that’s gone out of favour – the fast paced environment of today’s clubs has put a kibosh on the previous popularity of layering. Bah! Let’s bring it back!
The keys to layering shots are:
1. Understanding the various specific gravity measurements of various liqueurs and spirits.
“Specific gravity” is a number representative of the density of a liquid. The lower the number, the less dense the liquid is. A few examples:
Grenadine: 1.18 (Heavier than water)
Southern Comfort: 0.97 (Lighter than water)
As always, Google is your friend! Just search “Specific Gravity” along with the name of an alcohol, and you’re bound to find the information you’re looking for. Write down the numbers of each alcohol you would like to play with, then arrange in order.
As a *general* rule of thumb, the alcohol content is inversely proportionate to the specific gravity. That is to say, the higher the alcohol content of a liquid, the lighter it is – and the lower the specific gravity reading will be. Like all rules, there are some exceptions to this. Also, cream based liqueurs tend to be lighter than non-cream based liqueurs of the same ABV. Again, there are some exceptions… experiment! It’s all in the name of science, afterall! 🙂
2. A careful pour
In addition to layering in order of density, you need to slow the pour of your liquids, as to not disturb the surface of the layer before it. There are several methods people use – pouring over the back of a spoon, pouring down the handle of a bar spoon, using a syringe, pouring over a cherry. My own preference incorporates a favorite style of pourer with spoon technique – see pictures and description below!
3. Mixing flavors in a pleasing way.
Each of the flavors that are incorporated into an individual shot will hit the tastebuds in rapid succession – you’ll want to pick flavors that go well together!
4. Choosing colors that contrast with each other.
All that effort figuring out the liqueur densities will be wasted if you layer liquids with a similar appearance. In addition to contrasting color, it can be really striking to layer clear liquids with cream based liquids.
So, now that you have the basic idea, let’s get started!
First, pick out a few liqueurs, spirits, and syrups (such as grenadine) in a variety of colors and ABV / Specific Gravity readings. Arrange them in order of specific gravity, from the heaviest to the lightest.
This photo shows my favorite type of pour spouts for liqueur bottles. It’s nice to have a bunch on hand, and they cost next to nothing. Pick them up at your local liquor store, or visit my favorite site for bartending supplies, Barproducts.com. Yes, the site is horrible.. but the products are great, there is a huge selection, the price is right, and they ship fast! No complaints here! Click here to go directly to this style of pour spout.
The thing that I like about this spout is that you can slow the flow of the liquid by placing your finger over the hole on the top side – gives you a lot of control!
Carefully pour your first layer, trying not to splash any on the inside of the glass, above where the top edge of the layer will be.
Position a spoon into the shot glass thusly. Yes, thusly. I know most places will tell you to pour it over the BACK (convex) side of a spoon, but that’s just crazy talk. Pouring down the concave INSIDE of the spoon gives you more control, IMHO.
Anyway, aim the spoon to be near – but not actually touching – the first layer of alcohol. The tip should touch the inside of the glass.
Carefully pour your second – lighter – alcohol on top. Keep the pour as slow as you can. I only had a teeny bottle of Bailey’s on hand for this photo – the small bottles like this are good for a slow, controlled pour. Otherwise, use the type of pour spout mentioned above, manipulating the speed by covering/uncovering the hole.
The photos below demonstrates what happens when you mess up a pour (banged the bottle off the lighting apparatus!). See how the shot corrects itself? This was over the course of about 2 minutes – given more time, it will have corrected to a sharp line, as if I hadn’t screwed it up. It didn’t last that long, though – it was tasty!
– Chilling the ingredients changes the specific gravity readings. Liquids become less dense as they warm, and more dense when chilled. Feel free to play with this knowledge to make your desired creations work!
– If you mess up when trickling a layer into your shot glass, carefully finish pouring it, and set it aside for a few minutes. The layers should level out on their own. Hell, if you’re planning to serve a bunch of layered shots at a party or whatever, you can cheat a bit! Pour them ahead of time, not bothering to be too fussy about getting the layers perfect. Arrange the shot glasses on a platter and chill. They’ll settle out by the time you serve them!
– If you feel like adding some drama to your shot presentation, remember this: Your highest ABV liqueur/spirit will be on top. The higher the ABV, the more likely it’ll BURN! Yes! Feel free to light the top of your shots on fire! Use a lighter – not a match – to carefully light the top of the liquid aflame. Please observe basic fire safety common sense – hair tied back, no baggy clothes dangling into the flame, etc. Also, be careful with the flame – sometimes the flame can be hard to see!
– Give your spoon a quick rinse between layers if possible. Residue of previous layers can mess with your pour!
Ready to go? Try these traditional shot recipes, and stay tuned for some original recipes in the coming days!
Note: All ingredients are listed in order of pour. The first ingredient mentioned is poured first, etc.
Creme De Menthe
Creme de Banane
|Blue Eyed Blonde
Creme de Banane
|Green Eyed Blonde
Creme de Banane
Want to learn how to not only bake with liqueurs, but to make your own liqueurs at home? Check out our new cookbook, “The Spirited Baker – Intoxicating Desserts & Potent Potables! Click here for more information, or to order!