Outside the only difference is eight little sticks protruding from the dirt and a circle of fence wire at one end. (Row markers & trellis) But inside, my transplants are looking larger and livelier than I've ever had them! $40 of lighting fixtures make all the difference.
I planted sugar snap peas, carrots, radishes, spinach, mesclun and lettuce. Only about 1/4 of a row each--will do more next weekend. The gardening books call this "succession planting"; I call it "bad weather insurance"--
If you plant it all at once, it will die, all at once.
Wednesday, January 31, 2018
Tuesday, January 30, 2018
Recipe Reduction Regimen Results #194-195
I've just made my first elimination. Cheating, already? I just can't bring myself to make the Miso Soup 3 I copied out from The Minimalist Baker. I'm sure it would taste fine, but it calls for "sturdy greens" and I forgot to buy some, plus it seems to be a watered down variation (pun intended) of Miso Soup 1 and Miso Soup 2.
Maybe to be honorable about removing this one, I should add one of the two--no--three recipes which have already appeared in my "To Be Added" folder. Oops--wasn't supposed to mention that.
Instead, we have,
Miso Soup 2
from The Kitchn
Bonito Flakes are fiiiiishy! But the soup ended up being a little bland. I'd have added some thinly sliced daikon if I'd remembered I had it.
It was good, though, much better than my previous effort which lacked bonito.
One question--is the only reason Japanese cooks use silken tofu, instead of extra-firm, that silken is so much harder to cut up neatly? It's all about the challenge, right?
I'm sure a real Japanese cook could tell the difference. I can't.
Then on to polar opposite--Sicily!
Sicilian Broccoli and Cauliflower Pasta
from Heidi
I followed the ingredient list pretty near religiously, omitting only the saffron which costs $15 for a tiny bottle because it's a spice obtained from the stamens of a flower! How precious is that?
Admittedly I'd like to try some real saffron sometime, but I'm not paying $15 to add a "pinch" to a great big huge bowl of pasta. In addition to that omission I cheated on the technique--the recipe said to stir-fry the broccoli, wipe out the pan, stir-fry the cauliflower, wipe out the pan, then saute the onions and put it all back together. I was about one minute into stir-frying, when I realized I could just throw it all into the oven and roast it for thirty minutes. Hands off == happy cook.
After that I threw it all together--whole wheat penne, vegetables, onion, garlic, hot pepper flakes, rosemary, Parmesan cheese, toasted pine nuts, and a bit of the cooking water--and expected nothing much. (I skipped the raisins--too icky in a savory dish). I expected it to taste like a bowl of pasta with boring vegetables on top.
And yoo-hoo! It was actually GOOD. Not boring at all...kind of subtle and hearty at the same time. I'm saving this one...but wait! what about adding some strips of red pepper? And some sliced Kalamata olives? And zucchini....
If I liked it so much, why am I trying to change it?
Maybe to be honorable about removing this one, I should add one of the two--no--three recipes which have already appeared in my "To Be Added" folder. Oops--wasn't supposed to mention that.
Instead, we have,
Miso Soup 2
from The Kitchn
Bonito Flakes are fiiiiishy! But the soup ended up being a little bland. I'd have added some thinly sliced daikon if I'd remembered I had it.
It was good, though, much better than my previous effort which lacked bonito.
One question--is the only reason Japanese cooks use silken tofu, instead of extra-firm, that silken is so much harder to cut up neatly? It's all about the challenge, right?
I'm sure a real Japanese cook could tell the difference. I can't.
Then on to polar opposite--Sicily!
Sicilian Broccoli and Cauliflower Pasta
from Heidi
I followed the ingredient list pretty near religiously, omitting only the saffron which costs $15 for a tiny bottle because it's a spice obtained from the stamens of a flower! How precious is that?
Admittedly I'd like to try some real saffron sometime, but I'm not paying $15 to add a "pinch" to a great big huge bowl of pasta. In addition to that omission I cheated on the technique--the recipe said to stir-fry the broccoli, wipe out the pan, stir-fry the cauliflower, wipe out the pan, then saute the onions and put it all back together. I was about one minute into stir-frying, when I realized I could just throw it all into the oven and roast it for thirty minutes. Hands off == happy cook.
After that I threw it all together--whole wheat penne, vegetables, onion, garlic, hot pepper flakes, rosemary, Parmesan cheese, toasted pine nuts, and a bit of the cooking water--and expected nothing much. (I skipped the raisins--too icky in a savory dish). I expected it to taste like a bowl of pasta with boring vegetables on top.
And yoo-hoo! It was actually GOOD. Not boring at all...kind of subtle and hearty at the same time. I'm saving this one...but wait! what about adding some strips of red pepper? And some sliced Kalamata olives? And zucchini....
If I liked it so much, why am I trying to change it?
Monday, January 29, 2018
You saw the movie already, but I'm slow
Not Without My Daughter
by Betty Mahmoody
Un-put-down-able. I'm very tempted to check out the movie but I just don't think I can stand going through the agony again. I knew the ending--I won't mention it here but it's hard not to know--but still I couldn't stop reading. My lunch breaks (and morning and afternoon breaks) were stretched past the limit of what I could excuse. In days past I'd have read all four-hundred twenty pages in a single sitting, but my sitter-downer isn't what it used to be.
It's really depressing to read about schoolchildren undergoing a daily brainwashing of anti-American propaganda. This occurred during the Iran-Iraq war but it's probably still going on. The only encouragement you can take is that a similar thing was happening in Japan before World War II and in the U.S. during it--we both got over it. Maybe, possibly, they will too. But I don't think it will happen on my watch.
One warning--if you decide to read this book based on my recommendation, be aware that the writers used a silly ploy to try to build suspense or something--I don't know what they were thinking, but it was as annoying as heck. Two or three times they interrupt the narrative to hint at some huge mystery of "Why did she take her daughter there to begin with?" When they finally got to the answer, it was pretty obvious; not the big revealing revelation they intended it to be. So why not just tell us up front instead of annoying us to death?
by Betty Mahmoody
Un-put-down-able. I'm very tempted to check out the movie but I just don't think I can stand going through the agony again. I knew the ending--I won't mention it here but it's hard not to know--but still I couldn't stop reading. My lunch breaks (and morning and afternoon breaks) were stretched past the limit of what I could excuse. In days past I'd have read all four-hundred twenty pages in a single sitting, but my sitter-downer isn't what it used to be.
It's really depressing to read about schoolchildren undergoing a daily brainwashing of anti-American propaganda. This occurred during the Iran-Iraq war but it's probably still going on. The only encouragement you can take is that a similar thing was happening in Japan before World War II and in the U.S. during it--we both got over it. Maybe, possibly, they will too. But I don't think it will happen on my watch.
One warning--if you decide to read this book based on my recommendation, be aware that the writers used a silly ploy to try to build suspense or something--I don't know what they were thinking, but it was as annoying as heck. Two or three times they interrupt the narrative to hint at some huge mystery of "Why did she take her daughter there to begin with?" When they finally got to the answer, it was pretty obvious; not the big revealing revelation they intended it to be. So why not just tell us up front instead of annoying us to death?
Sunday, January 28, 2018
Recipe Reduction Regimen Results #196-197
English Muffin With Black Beans
This was cheating. Buy a bag of English muffins, toast one and top with black beans, picante sauce from a jar, and a poached egg. You call that a recipe?
In my defense, I plead this--I cooked real black beans from scratch and added real onion, real garlic, and a dash of cumin. The egg came from real chickens.
As expected, it was yummy. A slab of avocado and a sprinkle of cilantro would have made it Haute Cuisine.
Japanese Stir-Fried Vegetables
From Japanese Women Don't Get Old or Fat
Marvelous! and I didn't even have real Dashi. Her recipe for Dashi calls for a 4x4 sheet of kombu and 4 cups of bonito flakes for 4-1/2 cups water, but the stir-fry only uses 1/4 cup of this seasoning. Since I couldn't find kombu or bonito flakes at the Asian market, I substituted a little Atlantic kelp simmered in water.
I'm sure they had both kinds of seaweed at the market, but my cheat sheet was printed in Korean characters, not Japanese. Plus I come from western Kentucky; the very sound of "sea weed" is scary. It sounds like something that engulfs ships in the Sargasso Sea and sucks out the human marrow
I also cut the oil back from two tablespoons to one and replaced the sake because I didn't want to open a whole bottle just for this. Not to be too provincial about it, but there's no way my unpolished palette could tell the difference between sake and cooking sherry.
Thursday, January 25, 2018
Recipe Reduction Regimen
You know those people. Maybe you are one. Maybe you secretly are one and in denial. I am--and it's about time I admitted it.
I'm a clipper. Or a bookmarker, saver, cut-and-paste’er, highlighter, page-turner-downer. I obsessively save copies of things that I'm going to use some day...some day which never comes. Or sometimes some day comes but never stays around long enough to make a dent in the pile. So the pile grows.
Used to be you could spot a clipper easily by the heaps of magazines, newspapers, or recipe cards that filled their drawers and spilled out into piles on their desks, bookshelves and eventually floors. But not me--I'm sneaky. I hide my collection in a web browser with a 20-gigabyte bookmark tab. Does Spinach Artichoke Tofu Quiche look yummy? Click. Spicy Mango and Goat Cheese Salsa? Click. Saved for all eternity…or until my next laptop upgrade.
My poison of choice is recipes, and they're stored in a bunch of little text files in a folder named To-Try. But--as of today--I am changed. I’m going to do the unthinkable and attempt the impossible------
actually cook the recipes.
Over the last five years I’m accumulated a To-Try folder of about 6.8 megabytes, or 650 recipes. Removing the few that I've actually used, and aggressively culling out those that I added in acts of insanity (would I ever seriously want to prepare Baked Brocolli Rabe Stuffed Shells with Aged Goat Cheese?), I’ve reduced my To-Try list to 199. Over the course of the next 350 days, I am going to prepare 199 recipes.
That will teach me a lesson.
To those who survived the Julie and Julia blog, 199 recipes sounds easy. But I’m not going to let it interfere with my other ‘essential’ activities like jogging, gardening, traveling, and cutting down trees. (No, I’m not a lumberjack but I'm okay. I just have a lot of young trees in the fence rows.) And I’m NOT going to write a world-famous blog. I’m just going to play the game.
Rules of engagement
1. I have to write about each one, humorously--unless it's just too sad. That happens sometimes. Cooking can turn ugly.
2. I'm allowed to cull a recipe if it turns out to be very similar to another one that I tried.
3. I reserve the right to change a recipe slightly, such as reduce the amount of oil, provided I don’t bad-mouth the author when my result turns out dry and insipid.
4. No black pepper unless it truly belongs. For an explanation of this issue see: https://www.epicurious.com/expert-advice/stop-cooking-with-black-pepper-article http://www.seriouseats.com/2010/04/when-to-use-black-pepper-seasoning-spices.html http://chefpepe.com/ask-mr-italy-black-pepper/ http://gothamist.com/2007/08/10/anne_burrell_ch.php and many more.
5. No bellyaching.
Here goes!
Recipe Reduction Regimen, Results #198-9
Butternut Squash Soup with Coconut, Miso and Lime
from Vegetable Literacy
The appearance and smell are delightful and the first bite makes my tapeworm sing.
After that, not so much. Something is missing...ginger? Cardamom? toasted sesame oil? more lime? Or were my pepper flakes too mild? What?!?
if I knew the answer, could I quit my day job?
Beans and Greens from the Rancho Gordo blog
This could more accurately be named Beans and Kale With Anchovies, Rosemary and Parmesan Cheese Rind, but that sounds gross. The taste was very interesting...and not in the way that a doctor looks at your chart and says, "very interesting." The little bit of anchovy and Parmesan gave it a flavor reminiscent of pork, say bacon grease, or lard. A richness, one might say.
I'm not sure I want to make it again, but it did cure my fear of anchovies. They're a little fishy tasting but no more so than any other canned fish. Not icky at all.
I'm a clipper. Or a bookmarker, saver, cut-and-paste’er, highlighter, page-turner-downer. I obsessively save copies of things that I'm going to use some day...some day which never comes. Or sometimes some day comes but never stays around long enough to make a dent in the pile. So the pile grows.
Used to be you could spot a clipper easily by the heaps of magazines, newspapers, or recipe cards that filled their drawers and spilled out into piles on their desks, bookshelves and eventually floors. But not me--I'm sneaky. I hide my collection in a web browser with a 20-gigabyte bookmark tab. Does Spinach Artichoke Tofu Quiche look yummy? Click. Spicy Mango and Goat Cheese Salsa? Click. Saved for all eternity…or until my next laptop upgrade.
My poison of choice is recipes, and they're stored in a bunch of little text files in a folder named To-Try. But--as of today--I am changed. I’m going to do the unthinkable and attempt the impossible------
actually cook the recipes.
Over the last five years I’m accumulated a To-Try folder of about 6.8 megabytes, or 650 recipes. Removing the few that I've actually used, and aggressively culling out those that I added in acts of insanity (would I ever seriously want to prepare Baked Brocolli Rabe Stuffed Shells with Aged Goat Cheese?), I’ve reduced my To-Try list to 199. Over the course of the next 350 days, I am going to prepare 199 recipes.
That will teach me a lesson.
To those who survived the Julie and Julia blog, 199 recipes sounds easy. But I’m not going to let it interfere with my other ‘essential’ activities like jogging, gardening, traveling, and cutting down trees. (No, I’m not a lumberjack but I'm okay. I just have a lot of young trees in the fence rows.) And I’m NOT going to write a world-famous blog. I’m just going to play the game.
Rules of engagement
1. I have to write about each one, humorously--unless it's just too sad. That happens sometimes. Cooking can turn ugly.
2. I'm allowed to cull a recipe if it turns out to be very similar to another one that I tried.
3. I reserve the right to change a recipe slightly, such as reduce the amount of oil, provided I don’t bad-mouth the author when my result turns out dry and insipid.
4. No black pepper unless it truly belongs. For an explanation of this issue see: https://www.epicurious.com/expert-advice/stop-cooking-with-black-pepper-article http://www.seriouseats.com/2010/04/when-to-use-black-pepper-seasoning-spices.html http://chefpepe.com/ask-mr-italy-black-pepper/ http://gothamist.com/2007/08/10/anne_burrell_ch.php and many more.
5. No bellyaching.
Here goes!
Recipe Reduction Regimen, Results #198-9
Butternut Squash Soup with Coconut, Miso and Lime
from Vegetable Literacy
The appearance and smell are delightful and the first bite makes my tapeworm sing.
After that, not so much. Something is missing...ginger? Cardamom? toasted sesame oil? more lime? Or were my pepper flakes too mild? What?!?
if I knew the answer, could I quit my day job?
Beans and Greens from the Rancho Gordo blog
This could more accurately be named Beans and Kale With Anchovies, Rosemary and Parmesan Cheese Rind, but that sounds gross. The taste was very interesting...and not in the way that a doctor looks at your chart and says, "very interesting." The little bit of anchovy and Parmesan gave it a flavor reminiscent of pork, say bacon grease, or lard. A richness, one might say.
I'm not sure I want to make it again, but it did cure my fear of anchovies. They're a little fishy tasting but no more so than any other canned fish. Not icky at all.
Wednesday, January 24, 2018
Awesome history
God: a Human History
by Reza Aslan
Halfway through I realized I wasn't very interested in the main theme of this book, which is about the humanization or de-humanization of the concept of God over the centuries. But I was absolutely mesmerized by his report on the scientific conversation about why humans made the switch from hunting-gathering to farming--
As the Israeli historian Yuval Harari observes, the bodies of Homo sapiens were adapted to running after game, not to clearing land and plowing fields. Surveys of ancient human skeletons show just how brutal the transition to agriculture was. Farmers were more susceptible than hunters to anemia and vitamin deficiency. The caught more infectious diseases and died younger. They had worse teeth and more broken bones. ...in the first few thousand years of the Neolithic Revolution, humans lost an average of six inches in height, largely as a result of their inadequate diet.So why did they do it? An old theory says that climate changes at the end of the last ice age (11,700 years ago) forced humans to learn to farm and herd. But the change in climate was slow, while the human transition appears to have occurred quickly. Other old theories suggest that population pressure or over hunting forced mankind to devise alternate sources for food. But the archeological record supports none of these hypotheses.
The trouble with most of these theories is that they are based on the widely held assumption that agriculture came first, and permanent settlement followed as a result.... However, the discovery of Gobekli Tepe and other ancient sites built by hunter-gatherers across the Levant has turned this idea on its head. We now know that permanent settlements came first, and then, many years later, farming arose.The archeological site at Gobekli Tepe, north of Urfa in Turkey, reveals the earliest religious temple we know of, built sometime between 12,500 to 10,000 BCE. It predates agriculture, the domestication of animals, Stonehenge, the pyramids, even the invention of the wheel. Semi-nomadic Stone Age hunter-gatherers wearing animal skins carried and carved limestone pillars on the top of a hill, with no nearby water sources and no nearby settlements. Some of the pillars are thought to represent stylized human figures; they are often covered with carvings of predatory animals. It appears to have been a sacred place exclusively for the performance of religious ceremonies.
Constructing these monuments would have brought people together in groups much larger than the typical hunter-gatherer band. Did we fall captive to, as he puts it:
an unconscious cognitive impulse to fashion the divine in our image--to give it our soul.
And did our need to build and hold ceremony around the divine shapes give rise to all that followed: cities, priesthoods, farming, and domestication of animals?
A National Geographic article says that scientists now believe that one center of agriculture arose in southern Turkey, well within trekking distance of Göbekli Tepe, at exactly the time the temple was at its height. From that article:
Some of the first evidence for plant domestication comes from Nevali Çori (pronounced nuh-vah-LUH CHO-ree), a settlement in the mountains scarcely 20 miles away. Like Göbekli Tepe, Nevali Çori came into existence right after the mini ice age, a time archaeologists describe with the unlovely term Pre-pottery Neolithic (PPN). Nevali Çori is now inundated by a recently created lake that provides electricity and irrigation water for the region. But before the waters shut down research, archaeologists found T-shaped pillars and animal images much like those Schmidt would later uncover at Göbekli Tepe. Similar pillars and images occurred in PPN settlements up to a hundred miles from Göbekli Tepe.I'm not really competent to speak to the author's scholarship or the strength of his theories, but I will note that his writing is cautious and his bibliography is extensive and detailed. This book isn't the final word--and I'm sure he would agree with that--on the matter. But it's got a lot to say.
Monday, January 22, 2018
Gardening In My Roots: Texas calls this winter?
After a few episodes of single digit lows, we're back in a pattern of 30 to 60F and dry. Very dry. My swampland is turning into a desert. (Literally--that's the current prediction for this part of the continental interior. I just hoped it wouldn't happen in my lifetime.)
This weekend I prepped the beds for carrots, spinach, lettuce, peas and the Brassica transplants, which are doing quite nicely in my bedroom under an assortment of closely placed grow lights.
The garden looks like dirt. Disturbed dirt. Don't be fooled by those scraps of green--those are pieces of Sprite boxes I was using for make a walkway between the beds. Before I started working, there was a good bit of green. Note: Hairy Vetch makes a GREAT green manure. It literally grew all winter. I should have turned it over sooner, to give it more time to rot back into the soil.
Stay tuned to next weekend. I'm going to Plant Peas.
Sunday, January 21, 2018
The Forest Unseen
by David George Haskell
Tucked amidst many short essays on nature -- the fungi, flora, and microscopic beings of a forest -- I ran across this hilarious passage. He was watching three raccoons traveling through the forest and said,
If you can make your brain slow down and read and think and wonder, you should be reaching for this book. And now I need get my magnifying glass, grab a hat and slip on the old sneakers...and go off to the woods.
by David George Haskell
Tucked amidst many short essays on nature -- the fungi, flora, and microscopic beings of a forest -- I ran across this hilarious passage. He was watching three raccoons traveling through the forest and said,
One thing was evident: these animals were adorable.On further reflection, he writes:
My zoological self was immediately embarrassed by these thoughts. Naturalists are meant to have outgrown such judgements...I try to see animals for what they are, independent beings, not as projections of desires leaping unbidden from my psyche.
Perhaps I should not have felt so embarrassed at my immediate and strong attraction. What I interpreted as the humiliation of my pretentions as a zoological sophisticate was in fact an education in my own animal nature. Homo sapiens is a face-reading species.He's right, of course. Humans react to faces, especially those that look like ours. To deny our place in nature is to deny our humanity. Earlier in the book he observes,
To love nature and to hate humanity is illogical. Humanity is part of the whole. To truly love the world is also to love human ingenuity and playfulness. Nature does not need to be cleansed of human artifacts to be beautiful or coherent. Yes, we should be less greedy, untidy, wasteful and shortsighted. But let us not turn responsibility into self-hatred. Our biggest failing is, after all, last of compassion for the world. Including ourselves.Not to say that very much of this absolutely adorable book is taken up with philosophical observations. He's as likely to detail the history of a snail as to lecture about humanity. But it's all great fun--this guy can describe the different approaches used by trees in transporting water against gravity and make it sound like a hot gossip item.
If you can make your brain slow down and read and think and wonder, you should be reaching for this book. And now I need get my magnifying glass, grab a hat and slip on the old sneakers...and go off to the woods.
Tuesday, January 16, 2018
Monday, January 15, 2018
Not resolutions--GOALS!
Here's a stretch goal for 2018--how about I try all the recipes saved in my ToTry folder? I just counted--there are about 246 recipes, some saved recently and others for over a year. What's the point in saving them if I'm not going to try them?
Admittedly, a few are things I'd only make for guests--they're too elaborate or complicated to do for just us. But...did you catch the error in that statement? Would I ever try out an untried recipe on my poor, unsuspecting guests? Not really...although I've been known to. I did it at Christmas. But those were recipes from authors I trusted completely, and also they were the kind of recipes that can't really go very wrong. (Japchae by Maangchi and Chicken Adobo by the author of the norecipes.com blog)
Maybe I've already started. On Sunday I made Beans and Greens from the Rancho Gordo blog (note: I know the anchovies and rosemary are good for me, but do I really dig the taste of them in this dish? unsure) and the absolutely stupendous Butternut squash soup with coconut, miso and lime from Vegetable Literacy. I wanted to eat it all in one gulp!
Two down, 244 to go.
Admittedly, a few are things I'd only make for guests--they're too elaborate or complicated to do for just us. But...did you catch the error in that statement? Would I ever try out an untried recipe on my poor, unsuspecting guests? Not really...although I've been known to. I did it at Christmas. But those were recipes from authors I trusted completely, and also they were the kind of recipes that can't really go very wrong. (Japchae by Maangchi and Chicken Adobo by the author of the norecipes.com blog)
Maybe I've already started. On Sunday I made Beans and Greens from the Rancho Gordo blog (note: I know the anchovies and rosemary are good for me, but do I really dig the taste of them in this dish? unsure) and the absolutely stupendous Butternut squash soup with coconut, miso and lime from Vegetable Literacy. I wanted to eat it all in one gulp!
Two down, 244 to go.
Sunday, January 14, 2018
Last YA of 2017
Saint Anything
by Sarah Dessen
I wrote this review once before and seem to have lost it. So here goes Try #2.
The moral of the story is: if you're a self-centered, overcontrolling, insensitive moron, don't have children! Okay--I'm a parent--that's my personal reaction to the parents in the story. Younger readers, who identify with the kids, would say things like, "trust your feelings; don't assume your parents always know what's best; help your friends when they need help and deal with the consequences."
I should read more books about people my own age...but would I like them?
by Sarah Dessen
I wrote this review once before and seem to have lost it. So here goes Try #2.
The moral of the story is: if you're a self-centered, overcontrolling, insensitive moron, don't have children! Okay--I'm a parent--that's my personal reaction to the parents in the story. Younger readers, who identify with the kids, would say things like, "trust your feelings; don't assume your parents always know what's best; help your friends when they need help and deal with the consequences."
Ms. Dessen writes well and I was a little reminded of her other book, Just Listen, in a good way. This is by no means a carbon copy, but it again deals with the themes of speaking out and making yourself into the person you want to be, even if that means you have to disappoint your parents. Be brave; make noise; grow up.But I'm beginning to over analyze, and that's not fair to the book. It's fast and fun and even a little scary; as a young person I would have empathized completely, recognized myself, cried and screamed and smiled and gone a little giddy at the mushy stuff.
I should read more books about people my own age...but would I like them?
Tuesday, January 9, 2018
I look out the window every day. Does that make me a bad birdwatcher?
How to Be a (Bad) Birdwatcher
by Simon Barnes
Charming, right? That's the word. A little overused but it fits this book exactly.
The only thing at all wearying is his overuse of the catch phrase 'bad birdwatcher', but of course he had to, in order to give the book its name and distinguish it from all other books about birdwatching. Not that I've seen so many, but I did read one once.
This book was mostly just memories and funny stories, but there are some useful words of advice. Especially regarding dippers. I've never seen one but it's on my must-see life list.
Mostly, they like fast-flowing streams with plenty of rocks, because they are odd little birds, like big fat wrens, except they have the unnerving habit of flying straight into waterfalls. And if you go to the right sort of stream, you are almost certain to see a dipper, and if you walk along it for a way, you will see several. [...] Find your stream, and you have found your dipper.I guess I knew these things before, but I appreciate the memory jog. (Jab? Jag?)
I used to wonder why I never saw a nightjar. Field guides tend not to overcommit themselves, for the very good reason that birds often turn up in unlikely places. Any open country, you can read, is good enough for the nightjar. True; but you are highly unlikely to see them unless you go to the right sort of open country, the sort of open country that nightjars like very much indeed.
And appreciate the book, too--good job!
Sunday, January 7, 2018
Gulls on ice, nice
I snapped these pictures during my Thursday jog. Seagulls standing on ice, in Plano, Texas. Unbelievable, no? Well...no. It makes perfect sense, it's just that I never thought of that particular stream ever icing over. Standing water, of course, but that one usually moves.
There were patches of free water; the ducks congregated there. But the gulls just seemed to enjoy standing around and socializing on the ice.
Gardening has officially begun! The seeds are out of storage; the planting plan is in work; and the first purchase has been made. It's not a very exciting purchase to anyone but me, but it's one I really wanted last year--seed starting lights and the hardware to make a frame for them.
According to last year's notes, I started the cool season crops indoors on 1/22 and put them outside 2/26. But according to my memory, they were weak and spindly and not at all ready to go out at that time.
I don't know why I was in such a hurry but I do know that they failed; epically. My notes say, "I really need to work on starting transplants early and giving them the intense, close-up light they require." Should I trust my own advice?
Monday, January 1, 2018
Roads, reflections and ruminations
Roads: Driving America's Greatest Highways
by
Larry McMurtry
I did not realize this was the author of Lonesome Dove when I picked it up. It appears he's done a great deal of travel, crisscrossing the U.S. many times on many roads. Each chapter of this small book describes one of his travels over a lifetime of wandering. But before I get to the travels, let me quote this:
I once met a well-known writer in an airport; he recognized me and immediately struck up a conversation about his favorite subject, himself. Though a jerk, an asshole, and a bore, he was, and he continued to be, an excellent writer; but from then on, I avoided reviewing him. I couldn't forgive the books what I knew about their author.This is not what the book is about, but I read it and agreed instantly. I had a similar experience--an author I used to love and would define as one of my favorites, who seemed to sour in his old age. He became so persnickety and anti-social that I could hardly finish one of his later books; then when I read a biography of him, I knew too much. I don't think I'll ever want to re-reread any of his books I used to enjoy.
But, back to the point of this book, which I definitely do want to reread.
Looking back on my twenty years in the capital I now realized that [...] there was a more basic need that kept forcing me to drive away: the small eastern sky. Washington has sky, of course, but it doesn't have nearly enough to still my yearning for the plains. [...]there were many times when, Huck Finn-like, I simply lit out for the territory, to the place where the sky swelled out.Toward the end of the book he has some interesting observations on why we drive. For me, they'd apply equally to why I walk or why I jog:
Being alone in a car is to be protected for a time from the pressures of day-to-day life; it's like being in one's own time machine, in which the mind can rove ahead to the future or scan the past. When I'm about to start a novel I've always found that driving across the country for a few hundred miles is a good way to get ready. I may not be forming scenes or thinking about characters--indeed, may not be thinking of much of anything on these drives. but I'm getting ready, all the same.
There aren't a lot of strict descriptions in this book, and I kind of missed that. The one part that made me pull out my to-go list was his description of Highway 2, across the top of the country, from Michigan to a point near the continent's edge. Most of his descriptions are colored by memory, circumstance, or the thoughts running through his heat at the time. But that's okay.
Thirty miles west of Albuquerque the 40 seems to rise into air, and it seems fitting that it should do this, for the sky here is so vast that it could subsume all things.
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