Cherry Computer Desk

Corporate America, Beware of MJ

The giant Alabama based corporation Melanie Jane works for has rusticated her indefinitely, and possibly permanently. Then they tell her last week they have ordered her yet more computer equipment. Time for a new desk and some extra space. It’s not exactly Virginia Woolf’s a room of her own, but it is pretty nice.

I have one of the finest scrap wood piles in history, this having been salvaged from it. The Black Cherry wood is over fifty years old. How do I know that? Because the tree this wood came from fell on me. Hereby hangs a tale, as the Bard of Avon might have said.

Home Office, with Two Shelves of Cookbooks

The new corporate office above is overseen by a framed program featuring none other than actor Cleavon Little, who played the sharecropper Nate Shaw at the Alabama Shakespeare Festival, in the play All God’s Dangers. Unlike Bob Marley’s song, Nate shot the Deputy, but he did not shoot the Sheriff. But it was in self defense.

At any rate, back to the story. My grandfather was one of the finest loggers for the brand new Tennessee Vally Authority, as they were building the giant chain of lakes on the Tennessee River in Alabama, which would be Wilson, Wheeler, and Guntersville. He would tell tales about trees so large that they had to weld two two man crosscut saws together, just to cut them down. So old growth forests were replaced by water, and the valley could have cheap electricity, and the world’s finest fishing for smallmouth bass. Everything is a trade off.

We had this beautiful tall Black Cherry tree by our house, when I was a small child. It produced massive quantities of black cherries, which were inedible for anything other than birds. The birds would eat them in mass quantities, and then crap black cherry colored crap all over the clothes on our clothesline. Note: no one we knew owned a clothes dryer back then.

My mother pronounced a death sentence for the tree. My father was dispatched as the executioner, and he grabbed his double bitted axe, and drove his old Plymouth down for me to sit, on, and witness his skill as a lumberjack. I was instructed to sit on the hood, and watch the remarkable display of skill.

Remarkable, it was. He managed to make the tree fall in exactly the opposite direction than he intended, and I was transfixed as the tree headed straight for my head. Only the limbs hit me, but the Plymouth took a strong blow to the roof.

I forgot about the entire incident, and soon enough went off to college for ten years. My father went on to join the choir invisible during that time, and so his sheds full of goodies remained untouched. I returned home for the summer before I started my first professorial job, and there they were–a double bitted axe, and a giant pile of cherry lumber, that had been drying for over twenty years. As a victim, I claimed all of it.

I was looking in my outdoor tool closet the other day, and found the axe. I had put a new handle in it, and I am about to grind it sharp, so I can also cut down trees in the wrong direction.

This reminded me of the great poem by Gary Snyder, “Axe Handles.” Here it is (copyrighted by Gary, btw).

Axe Handles

BY GARY SNYDER

One afternoon the last week in April
Showing Kai how to throw a hatchet
One-half turn and it sticks in a stump.
He recalls the hatchet-head
Without a handle, in the shop
And go gets it, and wants it for his own.
A broken-off axe handle behind the door
Is long enough for a hatchet,
We cut it to length and take it
With the hatchet head
And working hatchet, to the wood block.
There I begin to shape the old handle
With the hatchet, and the phrase
First learned from Ezra Pound
Rings in my ears!
“When making an axe handle
 the pattern is not far off.”
And I say this to Kai
“Look: We’ll shape the handle
By checking the handle
Of the axe we cut with—”
And he sees. And I hear it again:
It’s in Lu Ji’s Wên Fu, fourth century
A.D. “Essay on Literature”-—in the
Preface: “In making the handle
Of an axe
By cutting wood with an axe
The model is indeed near at hand.”
My teacher Shih-hsiang Chen
Translated that and taught it years ago
And I see: Pound was an axe,
Chen was an axe, I am an axe
And my son a handle, soon
To be shaping again, model
And tool, craft of culture,
How we go on.

Indeed we do (my comment).

Five Easy Pieces–PVC Chicken Feeder

Apologies to Jaaaack Nichooooolson

If you have a chop saw or a mitre saw, this is a thirty second project. I have what is probably a lifetime supply of 4″ pvc pipe, left over from the idiots who did our plumbing (they had our main drain running uphill). All I bought was this 4″ wye joint, and some test caps, instead of the more expensive plug ends. It’s only going to hold some chicken feed.

Total cost for this project was less than $15. It cost $250 to get my uphill drain fixed. This can be made in any size, but this one is small, to be fitted into our small coop. Next years project–a pen extension, another coop, and some Bresse chickens. Also an incubator, which I intend to build myself.

I had to include a gratuitous set of my old German tools in the picture, and my new 2″ bowl gouge, from PA. That thing can do some serious damage.

ISA Browns at Three Months

Prima Ballerinas

I knew that ISA Brown chickens grew fast, but these have gotten so big in such a short time that it’s almost scary. As stated before, this variety was the brain child of the French Minister of Agriculture in 1975. It is now apparent that he was bent on world chicken domination by the French (think of Volaille de Bresse, the famous blue legged meat chicken from Bresse, which a few years ago sold for forty dollars a bird in London).

So the French wanted the best eggs, to go along with the finest chicken meat, and they wanted mass quantities. Though the heritage of these birds is considered a corporate secret, it is apparent that a large part of the genetic line is the Rhode Island Red chicken. Apparently the Rhode Island White is also involved, as the roosters of these birds are always white.

And talk about hyper! The big fat Barred Rocks we have don’t even try to chase them anymore, as they can lap those big birds in one circuit around the big coop. They are also great at thieving the food out of the Rock’s giant feeder. Today’s project is making them a feeder of comparable size, out of PVC pipe. Film at eleven.

Hummingbird’s Nest

Mini Me

Here on the river, we have seen otters, a dog sized raccoon staring in our window, a red tailed hawk that opened up a gallon of fish fertilizer, and then wallowed in it, and a king snake that crawled between my feet to catch a toad, and swallow it whole. Wait, I left out the flying squirrels who like to nest in our bird houses. However, this is the first hummingbird nest we have ever seen.

It was lying in our front yard when we found it, under a white oak tree. The little hummers were obviously gone from it, and according to research, these birds will nest up to three more times this year. That’s a lot of ruby-throated hummingbirds.

This is a marvel of architecture. According to the interwebs, it’s woven together using spider’s web, and the outside is covered in lichen, as camouflage. Pretty clever for a bird that size. That, and they get free food from our two hummer feeders. Lucky them–this is too small for the flying squirrels to nest in.

Investing in Pepper Futures

Uncle Samuel decided to remit us some of the tens of thousands of dollars that we have unwillingly sent him over the years. It truly is a paltry sum, but I have decided to invest some of it in pepper futures. It’s a better use than sending money to defense contractors, or bailing out giant banks.

The amount I chose to invest was a total of $8.05. That gets me seventy five pepper seeds, more or less. My rate of return is likely to be enormous, as a small bag of fresh peppers at the Festhalle usually goes for around three bucks. At any rate, these are the three heirlooms I bought.

 Piment d’Espelette

Another of the official peppers of the Basque region of Spain. Mildly hot, it has only been around since 1523. Strangely enough, that was the year when I was born.

 Sigaretta De Bergamo

Let’s go to the Lombardi region of Italia, virus or no virus. A long sweet pepper, which surprisingly is the diameter of a cigarette. Try and find these at your local market.

Fushimi

Time to go to Nippon! That would be Japan. Another slim sweet pepper, and I can’t wait to try this one.

Moral of this story: grow your own, grow your own.

I am now at sixteen different peppers. Life is good. Thank you to the Federales for floating me eight bucks for pepper seeds. I threw in the nickel.

Simple Enchilada Sauce

Bring out the Tortillas

This is from so far south, it’s from across the border. It is, however also a staple of most Tex-Mex style Mexican restaraunts. Fortunately, it is also dead simple to make.

Ingredients

Peanut Oil

Flour

Can of Tomato Sauce

Salt

2 or more Chipotle Peppers, and Adobo Sauce

If you have cast iron intestines, you can go the Rick Bayless route, and make this with nothing but Chipotle peppers. As I prefer living, I go the tomato sauce way.

Start by making a little blond roux with the oil and flour. I used a regular size can of sauce, or you can mill some canned tomatoes, as it results in the same texture. After it begins to boil, throw in Chipotles that have been seeded. How many is strictly a matter of preference. The same goes with the amount of Adobo sauce you add. It only cooks until it is warmed through.

We made roast pork enchiladas with Vidalia onions rolled up in a tortilla, covered with this sauce, and grated Cheddar cheese. It’s a quick and easy meal, which only needs to be baked until the sauce bubbles. After that it’s time to swine away.

Native Rhododendrons, Part V–Rhododendron arborescens

Sweet Azalea

This plant really is sweet. Like the parent that finally has to confess to having a favorite child, this is my favorite native azalea. It blooms late, has spectacular blooms and foliage, and smells like honeysuckle. We also rescued this specimen from our own waterfront.

Happy Shrub

The entire riverbank this was growing on washed away in two floods, though we still have one plant down there, up the hillside. We managed to salvage two in total.

They do need a good bit of water, but they will get as tall as twenty feet. Hence the translation of the Latin name: “tree azalea.” The one in the picture is probably more than twenty years old. We water it in dry weather, but have never fertilized it.

These bloom about a week later than my other favorite native shrub, Mountain Laurel, which is one tough cookie. Ours almost died out three years ago during a two month drought, the longest in recorded state history, and then all re-sprouted from the ground, or miraculously grew leaves from what appeared to be dead limbs.

Almost Done

Our many, many, wild plants are at the end of the blooming cycle, and will make thousands of tiny seeds. I’m looking for a forest full of laurel. It’s also a fine carving wood, if it weren’t too pretty to cut down.

Two More Peppers, Dude

Poblanos on the Rise, with some Weeds

My Nicaraguan pepper seeds turned out to be sold out, so I compensated by ordering two more heirlooms on Fleabay. These are both from Europa. Now I will have a lucky thirteen pepper varieties.

 Szegedi 179 Hungarian Paprika–From the city where Paprika originated. Said to be moderately hot, I got this from the same great grower in Georgia that I have been dealing with.

Antohi Romanian Sweet Peppers–a palm sized pepper, that looks phenomenal. It’s like a giant pimento. I had to order some mini pumpkin seeds from this seller in Arizona as well. MJ loves her some mini pumpkins.

We are finally having pepper weather, with temps in the eighties. We should have more than a hundred plants, if I can keep my stupid Aussie Shepherds out of my pots. Fortunately, the hot weather slows the furry jackals down.

Pickled Elephant Garlic Scapes in Oil

Elephant Garlic is really a Variety of Leek

Though people have been pickling garlic scapes (blooms and stems) for centuries, I may be the first to try the traditional Italian method of doing so with so-called Elephant Garlic. It’s really a type of leek, but it was renamed Elephant Garlic by the person who rediscovered it, the owner of the Nichol’s Nursery, out in Oregon. They also reintroduced it to the commercial market.

It has naturalized itself in my semi-abandoned veg garden, which was left dormant after two record breaking droughts. Now three alliums are taking over, including softneck garlic and Rakkyo, the famous Japanese delicacy. We are gradually bringing back other crops, and have a nice patch of potatoes coming on. But to keep the place from being overrun with Elephant Garlic, I have begun harvesting some of the scapes. The recipe is very simple.

Ingredients

Elephant Garlic (or Garlic) Scapes

Vinegar

Salt

Olive Oil

Cook the scapes for five minutes or so, in the salted vinegar. Then bottle them in olive oil and let age a day on the counter, and a week in the fridge. Be aware that they have a short shelf life, so eat them in a week or so.

The taste of Elephant Garlic is intermediate between Garlic and a Leek. It is a plant that requires eternal vigilance, to keep it from overtaking your property.

Four More Peppers–Seriously

I probably need professional help on the pepper growing front. After bragging about the eight varieties I have, MJ noted that we haven’t had our favorite, pimentos, in a couple of years, and that I had neglected to plant any seeds. That lead me to the evil Fleabay to buy some.

I found some great sounding pimento seeds from a grower in Cleveland, TN, a town we have driven through a few hundred times, on the way to going fly fishing for trout. Then I made the mistake of staying on there, and found a real specialist in heirloom peppers from Toccoa, GA. Naturally, he had a package deal on three packs of seed, so I was compelled to buy them.

I bought one variety that originated in each of the following three countries–Hungary, Spain, and Nicaragua. That brings me up to an even dozen different peppers.

Peppers, Dude

Pimento–probably the best sweet pepper. We have grown these for years, and like the soprano Maria Callas, they always put out their best effort. The rest are all new to me.

Alba Regia–another sweet pepper, this a Hungarian. In the picture, it looks more blocky than a pimento. My friend George had parents from the Hungarian capitol, and he was impressed when I asked him if they were from Buda, or Pest. He had never met anyone who knew they were on different sides of the Danube.

Piquillo de Lodosa–from the Basque region of Spain, and it is one of their official varieties. Said to be very sweet and mildly hot.

 Criolla de Cocina–Sandinista! was one of my favorite albums by The Clash. This pepper looks like a giant habanero, but is described as having a flavor practically without any heat. Came from a Nicaraguan farmer in 1988.

There are my twelve peppers, and I managed to get my two favorite genres of music, opera and punk rock, into this post. Kind of like peppers themselves.

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