Super Potato finally moved outside a few months ago, and he’s doing fine.  An eye down, but still strong and without rot.  He had a big brown widow under his cape who left when I moved him out from the weeds.

When I met Mr Super Potato he was just another good looking “Idaho Spud”. But I saw something special in him and soon dressed him into Mark Mothersbaugh’s body.

After the limelight, he rested a lot, with a fellow spud. A month or more went by at my desk.

By the end of the season Super Potato was alone, and had found his legs again… and 2 eyes and a hat. Here he shares a concern with Craig Windes over some glitch in the Band Of Horses export.

He finally came home with me, set down his hat, and let his power expand-

He spent many quiet times in a display cabnet, before being turned out to pasture.
What a Super Potato!

Canning/pickling with heat is too much trouble for me. Same goes for fragrance distillation. It all requires a lot of cleaning and care. So, I just wash old jars and put whatever I have in there with high proof alcohol and let the elbow grease of time pull out the flavor. I also give it a heaving helping of sugar. Unfortunately, its usually pretty gross and, I dont really like the taste of anything with alcohol in it very much anyway. Still, when I find myself with a lot of ripe or exotic ingredients, or just a lot of optimism, I pour everclear on whatever I think might become magic.

recent and past jars

fresh

Green tea? Probably a bad idea.

I tasted some of this sugar after 10 minutes in the jar- it was delicious!

Camomile, for the sick and infirmed and weak-of-nerve.

Made from some incredible tasting and exotic guavas I found in a tiny quantity at a farmers market. Its the foulest tasting stuff I have ever made, absolutely awful! But, maybe it suits someone else’s mixer. After all, quinine and dry vermouth find their way into drinks all the time.