Tag Archives: oak

I Find Respite in the Woods

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We all find our places of escape where we can. Having grown up in the Evergreen State and not far from both the vast forests of Mt. Rainier and the green refuge of the Olympic Peninsula’s rain forest, I have always found trees and wooded places a comfort and a place of safety and reassurance. No matter how deep the sorrow and pain, I have found strength returning to me and a gentling of the spirit poured on my woundedness in those times spent in the protective forest greenery. When I can spend time among the trees and relish their distinctive and individual beauties, I find myself rescued and my hope renewed.digital illustration

To the Woodland

Cedar, bless me with your resinous breath,

And oak, stretch down those knotted arms to me

And close me in, so others cannot see

My sorrow as I stand so near to death—

I come here to the woodland for relief

Among the leafy shadows of the glade,

Hoping to leave my sadness where I’ve laid

It here, a monument in shade to grief—

Sweet birches, bend your green to veil my tears

And weep with all the willows, as I do;

Great trees, for graces have I come to you

Each time that I grew mournful through the years—

I come here to the woodland for relief

And leave a monument, in shade, to grief.

This mottled darkness will give way to sun

Anon, as time flows on, and so shall I;

The dead still sleep, no matter how I cry,

And I must live, or my own death’s begun—

And I’ve much yet to live, and purpose find

In bringing others light who, too, repine

That have no pine-groves filled with peace like mine

As balm and rescue for a troubled mind—

Who know not aspens’ kindly whispered care—

Should all seek peace and comfort in the wood,

These mercies surely better us, their good

And healing gifts send us renewed from there—

So we’ll go to the woodland for relief

And leave in shade, as we emerge, our grief.digital illustration

Silence may not be Golden, but Control of Noisemaking Keeps Everyone Safer

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photoPractice as though Your Life Depended on It

Two singers strolled into a wood, and I

Followed the one less skillful; why?

Starved beasts will flock to an anguished cry,

As they did that day; in the wink of an eye,

I was on the road less traveled by,

And that has made all the difference.

[With sincerest apologies to Robert Frost]photo

DI-Why-Not

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Here at the ol’ Sparks Ranch (well, just a ranch-style house, but we are in Texas after all), DIY projects happen for a variety of reasons, but there are three main motivators that have the best chance of eventually getting me involved in them. The first is that I get, ahem, the spark of an idea for something that could be better than it is. The second is that I don’t often have the moolah to purchase such an item or bit of action ready-made and fabulous. And the third is that sometimes just the right piece of the puzzle arrives on my doorstep to nudge me into  motion after all.

These three inspirations converged recently when my longstanding desire to spiff up our built-in bar–an item I’d never been accustomed to having in my home, but what the heck, it came with the house–complicated by my unwillingness to spend much on the project, met with the gift of our renovating next-door neighbor’s removal of the built-in bottle and stemware rack from the bar in her house. (Thank you, LM!) As our houses are of similar vintage and share close cousins of the woodwork stain variety, the ejected cabinet was a close enough match to those already in the lower half of our bar to make a fine fit.

What began as a modest set of lower cabinets, a set-in [and nearly stainless] bar sink with a cheap but functional faucet, a nasty very fake looking ‘wood’ laminate countertop and some glass shelves on a simple bracket style rack is now, I think a reasonable bit better: it’s both a fair amount more functional and a little less sketchy looking, and I think I won’t be quite so worried about keeping it closed constantly as I had been in its shaggier state.

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Homely yet functional. Kind of like me. But I always want to be a little better, so why shouldn’t my house!

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Now, with more storage! And a little bit more finished look, despite its humble beginnings.

What I did: first, I remembered that I’m now over half a century old and therefore should not lift a couple-hundred-pounds cabinet up and bolt it into place solo, something I would undoubtedly have been dumb enough to try in times past. Okay, and I was silly enough to lift the thing onto the counter by myself before I decided that not being hoist on my own petard was a really appealing concept. So after I cleared all of the previous bits out of the spot and plugged up the screw holes from the old shelves, I hired a carpenter friend to come and heft the oak box up, herk it into position, and bolt it generally in place with me. I’m cheap but not [entirely] insane.

I masked off the space and did the most gruesome part of the job: prepping and spray painting the countertop and the lower half of the walls, along with the sink and faucet, with my old friend Hammerite paint in the bronzy brown hammered finish. The walls and hardware (including the light switch and outlet) were all in extremely rough shape and it seemed to me the better part of valor to just embrace the rugged look and be a tiny bit old-school industrial in style. Then I brought in all of the scraps of trim and moldings I had left over from our previous reno projects here, along with my little hand-saw and miter setup, and pieced together some legs to support the front of the already weighty empty cabinet and horizontal supports for shelves over the sink, cut two short shelves out of a couple of old bookshelves no longer in use elsewhere, and then trimmed out the whole conglomeration. Under all of the paint, if you look too closely, you’ll see that it’s one wild concatenation of mismatched trim profiles and caulked, spackled, sanded and glued odd parts, but I did my best to pull it all together with the finishes by painting the bottom half all in Hammerite and the top half (including the ceiling) in plenty of primer and a finish coat of satin latex in simple cream.

I borrowed a couple of unused curtain rod finials to hide some of the weirder joinery at the corners and loaded the cabinets, and I believe I’m now within an nth of Done with this particular DIY. Or, if I’m to be honest, I suppose I should admit it’s DIM (Did It Myself–and yes, dimly enough). I just took the globe off of the ceiling light and stuck a reproduction Edison bulb in the fixture for now; eventually, I’ll want to either move the fixture itself or get a swag to relocate the bulb over the sink, so it doesn’t sit right next to the wine rack and heat it up, however briefly I keep the light turned on in there. And I’m going to put some of those little chalkboard labels on the front of the ‘new’ cabinet in those flat spaces so I can write in what’s in the rack and change it as the inventory changes. At the moment, I’m done with what I have materials on hand to do, so I think I’ll just enjoy it. Probably ought to sit down and have a drink!

Cheers! Sláinte! Salut! Prost! Egészségedre! Here’s Mud in Your Eye! Skål!photo

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I Fall for It Every Time

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Autumn, that is. I’m kind of a sucker for all seasonal changes, but there’s something a little romantic in the sweet melancholy of seasonal natural decay and the nostalgia brought on by the beginning of each school year and cultural season that catches at my heart every year anew. Even here in the Texan climate, where autumn is likely, as this year, to arrive no sooner than winter is appearing farther north, once the Fall comes it’s a welcome joy.photo

I love the bold colors of the wild grasses and the few leaves that turn to flame before falling off the branches, and the flocking birds pausing to fill a whole grove of trees with raucous whistles and laughing chatter on their way south. I adore the loamy scent of the finally cold air tinged with wood smoke from nearby chimneys, and the perfumed indoors redolent of clove and cinnamon. I am enamored of the grey spray that airbrushes the sky on a frosty morning and the crunch of dry stems and seeds underfoot during an afternoon’s ramble. And I feel the sting of pure joy in me whenever I look up at the blazing blue of the bright autumnal sky stretching brilliantly in the spaces between the craggy oak and the spiny acacia and the hedge-apple festooned bois d’arc branches as they reach up to draw back those cerulean velvet curtains and reveal that winter’s just ahead.photo

Call me sentimental, but maybe it’s precisely this sense of brevity that makes the autumn seem so desirably rare and refined to me. Carpe diem, I think, for only in the very moment can I hope to revel in such ephemerally earthy happiness. Still, while the moment may be infinitesimal, the falling for Fall appears to be endless, and repeatable, for as long as I live.

Foodie Tuesday: The Element of Surprise

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One of the particularly attractive things about learning of a new cuisine or recipe is the way that it can introduce unexpected ingredients to mind and palate. Things that seemed commonplace or familiar are suddenly tinged with mystery, filled with puzzles and questions never before imagined. So much recombinant mischief can be made when a new ingredient–or a new use for one I thought I’d known–comes into play.

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Tomatillos

I’ve long known the delights of tomatillos. Salsa verde is a pleasurable variant of that endlessly flexible family of Mexican sauces best known in their tomato form, hot or cold. Usually made with chopped or pureed tomatillos in combination with onion, jalapeños, chiles, cilantro and whatever additional spices or lime juice the maker uses for her trademark blend, salsa verde brings a slightly lemony brightness of flavor and a zing of lively green to the plating of whatever magnificent assemblage of Mexican cuisine is in hand. As I love putting fruits of various kinds into my salsa cruda (or pico de gallo, the rough-cut raw and chunky form of salsa) for the bright, colorful, juicy and distinctive twists they can introduce to the party. Fruits are such glorious foils for spicy and savory foods that their addition has been popular for far too long for even a venerable geezer like me to credibly claim credit for pretty much any such combination. This is certainly a great reason to love tomatillos in spicy salsas.

The big surprise, for me (again, blame it on my innocence; blame it on my lack of smarts; blame it on the bossa nova) is that it turns out green is not the only color in which tomatillos ripen. So I bought these seeds for purple tomatillos, too, in high hopes of having an eventual opportunity for making some groovy purple salsa cruda. So cool! Unfortunately, the weather fairies of Texas had a little different slant, this summer, on the whole project and the poor little tomatillo plants, purple and green, couldn’t quite make it to full ripeness while being simultaneously strangled by drought. Pity. But one day I will make it happen. Then you can look for me to side my grilled salmon with a nice salsa cruda compounded of purple tomatillo, fresh peach, jalapeño, cilantro, lime juice and jots of salt, pepper, cumin, cinnamon. Fingers crossed!

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How nutty is it that I didn't know people could make and use acorn flour!

There are so many other magical goodies around in the meantime, things not so seasonally sensitive perhaps, that there’s no worry about going hungry while waiting. Flours, for one. Asian, Native American and other foodies have already known for eons that acorns can be a source of jellies, cooking and baking, not to mention much-needed nutrition in times of scarcity. Me, I had no idea that acorn flour is useful for so much in the non-squirrel kitchen. But now I’ve acquired a small stash of the stuff so I can remedy my ignorance soon. Yes, acquired–bought–I have no intention of being so marvelously industrious as is required for the long and involved process of soaking out the tannins and preparing the acorns for consumption when I don’t even know how successfully I’ll use the flour, let alone how compellingly palatable the results will be. Time and experimentation will tell. Promise I’ll keep you posted!

On the heels of that particular discovery, of course, I went off on an alternative-flour tangent and hunted for others of interest. I’ve done a bit of baking with almond flour before (almonds ground up, but not so far as to be turning into almond butter, a whole other sort of ingredient altogether and tasty and useful in its own right) and coconut flour as well, and both are godsend finds for one who’s wanting to reduce or eliminate grain-based flours for any reason in cooking and baking. I certainly like that they’re both mild enough in flavor to work for innumerable purposes and are able to be adapted to a large number of functions in different recipes. The next surprise flour that popped up on my radar was mesquite. Say, what??? Making flour from the leguminous seeds of the nearly unkillable weed tree that drives ranchers ’round the bend with its tire-puncturing spines and water-hogging monster tap-root? Well, proponents say mesquite meal has a nutty, “sweet, earthy taste with notes of cinnamon, molasses, and caramel”—hard to argue with the allure of that. Needless to say, I look forward to seeing what can come of such a distinctive sounding ingredient.

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A rose is a rose is a remarkable herb . . .

Consider the rose: what has long been one of the most favored flowers, universally admired for its varied beauty, perfume, and rather astonishing adaptability to climate and environs is being celebrated as the herb of the year this very year. Rose water, candied rose petals, rose hip tea, rose petal preserves, classic Turkish Delight–the list of rose-based foods has been building over centuries and only adds to the popularity of this queen of flowers. But most of that sort of thing was far outside the ken of a girl growing up in modest middle-class America, and didn’t really attract my attention until I was well into adulthood. Even then, I learned that as delicious as the rose is, a little can go a long way. So as I was contemplating my angle for this post and thinking about how fascinating it could be to yet discover previously unimagined ways to invite the rose to the dining table and began to contemplate what numinous form that idea might take. What did I do? Like any culinary detective-wannabe of the modern age, I Googled, of course. I typed in “rose as herb” and there before my very eyes appeared a handy page trumpeting the rose as Herb of the Year 2012. You call it lazy detective work, I call it kismet. Po-tay-to, po-tah-to. –Say, wouldn’t sweet potatoes be interesting prepared with a faint infusion of rosewater, some white pepper and a bit of fresh goat cheese whipped in? Or is that all old hat and I’m just showing off my ignorant bumpkin-osity once again? Never mind, I’m going to get me some of that Herb of the Year and have some fun. Ladies and gentlemen, spoons up . . .

Tree Hugging Hippie

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Holy Tree Trunks, Batman! It's public housing for critters!

We got the good news yesterday: we’re expecting! No, come down off the ceiling you guys, this is not a midlife-crisis pregnancy I’m talking about. I’m not having any obstetrics and ultrasounds–will gladly leave that to much better suited (and -aged) women, thankyouverymuch–and I haven’t got a pretty heifer on hand and headed for calving either, like Celi’s beautiful bossy Daisy (she is rather independent-minded, that cow).

We’re having a baby tree.

Our city has a pretty nifty organization dedicated to ecological soundness and progress, and they sponsor an annual tree giveaway, a free young sapling to any homeowner in the city. They give away hundreds a year to first-come-first-served applicants who can choose between a handful of varieties each time and hope they asked early enough to get their first choice. Last year we had just moved into our house and were delighted to be granted a five-foot redbud “stick” in a three gallon pot, a baby that as I’m looking out the window now has about three slender branches starting to give it a little less strictly vertical look, and big heart-shaped leaves fluttering in the midday breeze.

This year I’m happy to learn we get our first choice again and will become proud parents of a Mexican Plum sapling. I’m going to add it to our front yard along with the redbud, where I hope that the two modest flowering trees will grow in to eventually be mature enough to together fill the gap that will inevitably be left when the big, beautiful flowering pear out there gives up the ghost, as I’m told they tend to do in a rather moderate lifespan of 25 or 30 years (this one, given its size and the age of the house, may well have about 20 years under its bark already). Then I’ll still have blooming trees to complement the fabulous old Post Oaks in the front garden.

Can you tell we’re big fans of trees here? When you know that both my husband and I grew up in the Evergreen State, surrounded by Douglas firs and a kazillion other varieties of trees, and that we moved to a state we knew full well would have hot summers (though we couldn’t have guessed quite how relentlessly and blisteringly hot this year), you can’t be surprised to hear that we house-hunted by tree. That is, houses without sufficient trees around them were instantly crossed off our list, while even a so-so prospect as a building might get a go at least temporarily if it ‘gave great tree’. So we were over the moon at finding a nice place set among three old oaks (the one in the back is a Red Oak) and two mature flowering Bradford pears, and fronting a small ravine that is packed with a mix of wonderful trees. Not only do we get the heat-and-light filtering of these beauties, but we get a constant stream of birds and all of the other creatures to which the trees offer shelter and food and comfort.

This summer was extraordinarily stressful for the trees around here, and many, even in our mostly automated watering neighborhood, died. It’s inevitable but a heartrending sight, a rusty brown pine amid the hardier green oaks, letting its long silky needles stiffen and hang lower and lower as if in mourning for its own loss. A big magnolia and oak, standing side by side with their branches now utterly winter-bare and their bark peeling back and pulling away from the trunks that can no longer feed themselves. It’s a bitter thing, dying, for an ancient tree as well as for all of the birds and beasts and bugs that suffer for its loss. And for the people who lose just that much more fresh, filtered air, that spot of shade, that green-roofed place of peace.

So I am doubly happy when I hear we’re getting this new tree. A different kind than those I’ve known, a little adventure in seeing and growing something out of my ordinary ken. One that will show us that it’s spring with a splash of bloom as it grows up, even if the Texas weather trends forbid that we should figure out it’s spring in other ways. One that will someday set fruit fit for jam or juice, or maybe just bejeweled gifts for the birds and beasts and bugs that celebrate the finding of another tree.

I love that despite the sometimes arid and definitely less plant-diverse region here than what I used to know, my home’s embraced by such a wealth of trees. Oaks of many kinds, ornamental pears, a soapberry sapling that I hope will also rise up into a great feeding station for the birds, magnolias and mulberries and pines around the block; trees that make me think for just a moment that even a place of drought remembers its fecundity and grace give me a kind of nourishment that all the birds and beasts and bugs can take for granted but I hope that I do not. An infant human is a lovely thing, to be sure, as is a newborn calf. But for me, for now, nothing is better news than that I’ll soon have another tree to plant and someday sit beneath.

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Worth more than its weight in gold