Tag Archives: state of the garden

Rhubarb Curd 2019

It’s SUMMER!
The sun is bright, the breeze is a huge relief, and we’ve been having thunder storms!
My squash are already flowering! Woohoo!
It’s hot! It’s humid! What better time to boil 3 gallons of water at a time and make preserves? 😀
 
I know, right?
 
But I’m doing it, anyway.
As per usual, we’ve got a tonne of rhubarb and, in the interests of getting our garden to feed us just a little bit better every year, I harvested an armful of it (not reeeally an armful, but a sizeable bouquet none the less), stewed it with a little water (and no sugar – yet) with the goal of making a LOT of rhubarb curd.
Rhubarb curd being the rhubarb version of lemon curd, obviously – you use pureed rhubarb instead of lemon juice and you get a sweet-and-tangy, super-rich preserve that can be readily turned into a cream pie later on in the year, when the thought of baking things is horrifying to contemplate.
 
Anyway. This recipe is for a (relatively) large batch and, using the equipment I have in the kitchen, it takes two mixing bowls AND two pots, outside of the huge one I use as a canning bath (and/or for making crushed tomatoes and salsa). If you’ve got multiple vast, deep bowls and pots, you can do this with fewer receptacles involved, which does make things slightly easier, but if you’re like me… just make sure you separate things from the get-go rather than trying to figure out “three eggs by volume” once it dawns on you, mid-way through a dozen-and-a-half eggs, that you’re not going to be able to fit all of this in one pot.
 
And now, the recipe:
 
~*~
 
 
Rhubarb Curd 2019
 
INGREDIENTS
2C + 4C rhubarb puree, separated (this starts as about 12C raw, diced rhubarb + a little bit of water)
2C + 4C sugar, separated
1C + ½C butter, separated
+
1C + ½C sugar, separated
12 eggs + 6 eggs, separated (as in 12 whole eggs in one bowl and 6 whole eggs in another)
 
 
DIRECTIONS
 
Sterilize 8 pint jars (+ lids) in the biggest canning pot you have
 
In a BIG pot AND a sauce pan combine the rhubarb puree, butter, and sugar (bigger amount goes in the bigger pot, etc)
 
Start heating it (on low, so the sugar doesn’t burn), and let the butter melt, while stirring occasionally
 
In two bowls different-sized mixing bowls, blend the heck out of the eggs and sugar (bigger amount goes in bigger bowl, etc) – I use an electric hand-mixer to do this
 
Once the butter is melted in the rhubarb mixture, and everything is well-mixed:
Add the egg mixtures to their respective rhubarb mixtures, and blend on LOW with the electric mixer until things are well-incorporated
 
Increase heat to medium
 
Stir each pot occasionally, to keep the sugar from burning to the bottom, cooking until the mixture is good and thick AND the colour has changed slightly (it will look a little more opaque)
 
Pour into sterilized pint jars
 
Cap and process in a boiling water bath for 30 minutes
 
DONE!
Makes ~8 pints.
 
 
~*~
 
NOTE: You can replace the 6C rhubarb purree with an equal amount of choke cherry or cranberry puree if that’s what you’ve got and/or you want to make a curd that is a rich purple OR a bright pink colour. Rhubarb curd ends up being kind of beige… Which is fine, just not too fancy-looking.
 
My biggest pot will fit seven pint jars, so I sterilized seven jars and put the remaining 8th pint worth of finished curd into two clean 1C jars, which have since gone into the fridge. (The ones in the water bath have another 10 minutes or so to go).
 
The plan is to use one of those 1C jars to make yoghurt pops… once we run out of ice cream and/or when it’s time to take another loaf of bread out of the freezer to thaw. (We don’t have an ice cream maker – though that’s something we’re looking at doing fairly soon – but I’ve got a popsicle mold and I know how to use it. 😉 )
 
 
Other stuff I’m doing in the kitchen:
 
Steaming and freezing greens – specifically radish and mustard greens, so they’ll be on the bitter side, but at least I remembered to label the bags this year, which should be an effective way to remind myself to go easy on the bitter greens when I’m making stews.
 
Making rhubarb-mint simple syrup (it mostly smells minty, tbh, but we’ll see how it does) for cocktails
 
Drying raspberry leaves – and, in the near future, feverfew – for over-the-winter teas
 
Making rhubarb-mint iced tea (usually with some additional herb – anise hyssop, raspberry leaf, and creeping charlie have all made appearances) with a little honey in it, just to have on hand
 
Attempting to make “cooking wine” out of frozen “grape punch” from concentrate… It’s… okay? It’s was still a little sweet for cooking with, when I decanted it into a clean bottle and chucked it in the fridge, about two weeks ago, but hopefully what’s left of the yeast will make short work of that, and I’ll have a flat, sugar-devoid, complexly-flavoured thing that I can use in dressings and marinades and (eventually) soups and stews, without having to have shelled out for Actual Wine.
 
Trying to Eat More Vegetables – and relying on hothouse bell peppers and greenhouse tomatoes & cukes to do that, still, even though the garden is giving us heaps of herbs and I landed some field zukes from the grocery store this morning. We’ve been eating somewhat vegetarian meals around here for the past week – if only because it’s easy to cook enough chick peas and quinoa to fill a liter tupperware (respectively) and then just keep them in the fridge and add veggies and cheese to the mix. Tonight I think there’s going to be a pasta salad with tuna in it, though, because variety is a wonderful thing.
 
 
Anyway. That’s what’s up with me.
TTFN,
Meliad, the birch maiden.

Eat From the Larder Challenge 2019 – Weeks Three and Four (After the Fact) + Some Goals

So, as-you-know-bob, April was Eat From the Larder Month chez House of Goat! As mentioned earlier, the Eat From the Larder Challenge was created, many years ago, by Erica Strauss over at (the now mostly-dormant) Northwest Edible Life blog, as a way of demonstrating the maxim that “Cooking is a basic skill of resilience” in real time while also using up any preserves that are hanging around, wearing out their welcome.
While the first year I did this challenge (2014, I think?), I was pretty strict about following the rules of the challenge, I’ve been getting less and less hard core about them as time has gone on and I’ve gotten the hang of using a Par System (if you wanna be fancy) to keep preserved foods and dry goods actually moving through my larder rather than building up in stashes that end up taking up a lot of space without getting eaten.
I’ve said, often enough, that “It’s always Eat From the Larder Month at my house” because we spend more than half the year relying on predominantly frozen (or otherwise preserved) produce, and because I learned – my first year of doing this – that brown rice will, eventually, go slightly rancid if you let it sit around for literally YEARS without using it… and it’s waaaaaaaaaaaaay better to use it up over the course of 6+ months (and drop another $15 for a new 5kg bag of brown basmati when the time comes) than to let it sit for literally years In Case of TEOTWAWKI.
 
So, particularly if you read the first of this year’s EFtL Challenge posts, it’ll come as no surprise that the second half of the Challenge looked much like the first. I continued to buy milk and eggs.
A neighbour gifted me eggs, whipping cream, and a jar of dairy kefir (she’s vegan, but her recently-visiting parents aren’t) so I now have dairy kefir in my fridge again[1].
I made a steak and kidney pie – and discovered that a 2:1 ratio of kidneys:steak is a little too weirdly-floral-tasting for my tastes, and it would have been awesome to cut it with, say, a tonne of mushrooms and some extra onion or something. But here we are. I still have a frozen pig kidney in my freezer, but that’s down from having three, so I’m calling it a win.
I sprouted some mung beans, and may try to do the same thing with green lentils. (My attempts to sprout chick peas have… not worked out so well, but we’ll see if I can get it right…)
I made sourdough bread a couple of times, and it mostly worked, most of the time, and making bread with bottle yeast is still easier and faster, so I clearly don’t have this down pat just yet.
I made a 3L batch of yoghurt, and used 2C of it, in lieu of cream cheese, to make a chocolate cheesecake(!!!) which actually worked!
I used the gifted whipping cream and some more of the yoghurt to make a liver mousse (uh… yesterday. I got the liver, itself, out to thaw at the end of April, but it’s been hanging out in the fridge until last night).
But, for the most part, it’s been pretty business-as-usual around here. There are still h’ors d’oeuvres in my freezer – where they’ve been hanging out since Winter Solstice, if not earlier – that need to be baked and served. There are elements of my larder that got “eaten down” by other people, because there are a few folks in town who needed extra groceries and I was able to go shopping in my freezer/cupboards for them and basically “off-load” a roasting chicken, a lot of frozen veggies, a loaf of home-made bread, some tinned tuna, some garden rhubarb, the last of the brown basmati rice (picked up in October, so it’s just fine thank you), and a variety of Things In Jars (mostly tomatoes) on other people.
 
The biggest thing that’s come up, though, is that vegetables are delicious, and I would like to eat more of them.
So, like, for those of you who’ve got the cash flow to not worry about this? Produce isn’t cheap. Bags of frozen produce are less expensive (usually) than fresh stuff – which is another reason why we use so much of it – but it’s still not cheap. Blessings Be upon my garden – with its rhubarb and sorrel and crow garlic and plentiful dandelions, with its sage and savoury and lovage and (hypothetical, but here’s hoping) raspberries and even its nettles and occasional purslane, with its self-seeded radishes and mustard greens and its volunteer cherry tomatoes – for giving me free produce all summer long, plus enough (we hope) rainbow chard and (sometimes) winter squash to keep feeding us later on, from the freezer. Bless the neighbourhood’s numerous city service berry trees and neglected chokecherries, and the raspberry canes along the alley. Bless the antique apple tree across from my laundromat and the big, chunky crab apples that grace the verges of the rich neighbourhood to the south, for the cider and fruit butter they give us in the Fall.
 
I’ve been planting for the past week-and-a-bit. Adding manure to the garden beds, and digging at least one new one. Putting in a second lovage plant and trying again with thyme, plus adding a few annual seedlings, too.
I’m thinking about how one of the Big Easy Things a person can do to reduce their own carbon footprint is to eat more vegetables.
I mean, yes, I know. The idea being expressed there is “Get more of your calories from plants (rather than muscles)”. But when I think “Eat Less Meat” what I end up thinking is “Eat Less Flavourful, More Boring, Food” combined with “Access Fewer Amino Acids and Start Feeling Dizzy and Having Trouble Thinking Things Through”.
Whereas, if I think “Eat More Vegetables”, yeah, I may be thinking “¼C diced salami[2] + 2C milk and a tablespoon of parmesan cheese split between three+ people” in a meal that’s half rotini noodles, but I’m also thinking “Five or six cups of veggies: Mustard & radish florets, leafy greens, hothouse grape tomatoes, and herbs… This is beautiful, flavourful, and delicious!”
It’s a plate of shredded red cabbage tossed (or steamed, if you want it hot!) with diced apple, dried cranberries, and pumpkin seeds topped with yoghurt, minced garlic, and a dollop of grainy mustard.
It’s a thin slices of toast topped with mayo, hot mustard, apple butter, garlicky hummus, and a generous heap of sour kraut.
It’s rutabaga, winter squash, beets, onion, garlic, and parsnips (or carrots, or even creeping bell flower root, if you want to go there) roasted with frozen or hothouse bell peppers and walnuts, then tossed with a 2:1 mix of pot barley and black lentils cooked in bone stock, and topped with lacto-fermented radish roots-and-greens before serving.
It’s hothouse tomatoes & cucumbers, sprouted mung beans, slivered crow garlic, and frozen edamame tossed with yoghurt and quinoa (OR orzo pasta, for that matter).
It’s half a cup of liver mouse, 80g of brie or chevre, and a cup of artichoke-mayo-garlic-parmesan dip set out with soda crackers and wine and a spread of olives (or a tapenade made from a tin of same), dried apples, pears & cranberries, roasted walnuts, bell peppers & tomatoes, chokecherry relish, heavy-garlic hummus, and baba ganoush.
It’s all beautiful, flavourful, and delicious.
It’s all appealing and something I would want to eat.
…And it means upping my veggies per person count from 2 servings per dinner-time to something closer to five or six (a serving of most, though not all, veggies is about half a cup).
Which means my budget – in terms of space, but also in terms of money – is going to have to more than double.
Not the most comfortable though, even at the beginning of Free Food Season. But, I figure, at least Free Food Season will give me some time to adjust to this while everything is bright and delicious, and that’s emphatically a start.
 
So.
What was my take-away for 2019’s Eat From the Larder Challenge?

Variety is still wonderful
 
Veggies are delicious and I need (and want) to eat more of them, which is going to cost money, but maybe I can get more perennials going? Perhaps? (Is this the year I try to plant asparagus?)
 
Sourdough bread remains difficult, but I’m better at it than I was. Also, making dips out of various things is a GREAT way to use stuff up. Whether that’s liver and yoghurt or pressure-canned beans and mashed pumpkin… And strips of mediocre sourdough bread make GREAT dippables if you put them under the broiler with some oil brushed over them first. Pro tip. 😉
 
We easily eat two dozen eggs per week in this household. And a solid gallon-and-a-bit of milk. Four and 3/4 litres per week, if you want to get technical and also include the milk needed to make yoghurt once a month. Which is… a lot. I’m more than a little relieved to still have access to these[3] and this is definitely where our food choices are at their most brittle and where a big bag of powdered milk might be a good way to make the (much tastier) liquid stuff stretch farther, or help me make do when it’s not available

 
During the EFtL Challenge, this year, I nearly ran out of flour and short pasta, and did run out of parmasan and cheddar as well as granulated sugar (but we also have tonnes of other options – like honey and maple syrup – to use in place of granulated stuff). I was out of baking powder before I even started, and have been happily using baking soda (and acidic stuff like fruit butters and yoghurt) in my quick breads. Shortbread cookies made with honey instead of sugar are delicious (next up: Making them with a mix of whole wheat pastry flour and oat flour, in addition to the butter and the honey…)
 
I’ve since re-stocked on flour, sugar, pasta, and other dry goods and pantry staples, and will be having a gallon of maple syrup delivered from a friend’s family sugar bush… some time between now and June, probably? Between that and the garden starting (just barely – we’re still on dandelions, crow garlic, and rhubarb right now) to produce veggies, I’m feeling pretty good.

Goals for This Year’s Preserving Efforts
 
Grow winter squash (including spaghetti squash, butternut, buttercup, and two kinds of pumpkin) AND cucumbers up a trellis to make them harder for the squirrels to attack
 
Grow pole beans (and nasturtiums and icicle radishes) in the same bed as the squash.
 
Pressure can a lot of mashed winter squash and/or dice, steam, and freeze it for the freezer.
 
Grow a lot of radishes (again) and lactoferment the roots and greens together (with mustard seed, garlic, and bird chilies)
 
Maybe try growing amaranth (and inter-plant with eggplant and pole beans), because I hear it’s easy to thresh and winnow and because it’s a really nice addition to Pumpkin Soup
 
Continue to sprout various dry beans and add them to salads and stir fries
 
Grow and freeze as many hardy cooking greens as possible (mainly rainbow chard, but also some kind of kale or mustard greens)
 
Buy enough yellow and green zucchini (like 60, unless my own zucchini plants give me a bumper crop) and red shepherd peppers (like 85… which will cost a LOT more, and so maaaaay need to be significantly limited) and eggplant (15, because I’m not expecting a high yield from my eggplants, tbh) to put up a LOT of frozen veggies, so that I’m less dependent on – but not independent from, I seriously doubt – getting veggies from the freezer section of the grocery store.
 
Grow mustard for seed
 
Occasionally pressure can batches of bone stock AND batches of cooked chick peas or other large beans at the same time
 
Wild-harvest local service berries (freezer) and chokecherries (curds and jellies) at the appropriate time.
 
Sow clover seed in the back yard to help the ground fix nitrogen and get it a bit healthier and more able to support other food crops

 
Ha… These goals are ambitious, and some of them (like the amaranth, though I do have the seeds) may not happen. But here’s hoping I’ll be able to meet that 5-6 servings of veggies person plan, and do a lot of it myself.
 
 
Cheers,
Meliad the Birch Maiden.
 
 
[1] I find that dairy kefir – at least mine – smells like a mix between old cheddar and blue cheese. I’m not sure it’s supposed to smell like that, but it still smells like a familiar food, so I tend to put it in bechamel sauce to make it taste cheesier, particularly when I’m all out of parmesan and cheddar due to the challenge restrictions.
 
[2] Or a whole cup of tinned tuna, or the half a cup of diced meat you can get off a left-over pork chop or chicken leg. You get the idea.
 
[3] Not long ago, a friend commented something along the lines of “A million different things can be made from a base of coconut, rice, flour, yeast, sugar, cardamom and saffron”. She was talking about Zanzibari cooking. I think my Million Different Things are probably made from a base of eggs, milk, wheat flour, maple syrup, mustard, black pepper, nutmeg, and salt. (And, yes, you can theoretically use spice-bush berries in place of both the nutmeg and the black pepper, but I don’t have those. Yet).

New Moon – Apple Moon Begins (New Moon in Leo, Partial Solar Eclipse)

Crab apples, Malus sp. - Photo by Jonathan Billinger - Via Wikimedia Commons

Crab apples, Malus sp. – Photo by Jonathan Billinger
Via Wikimedia Commons
Close-up of deep red crab apples, ready to be picked.


 
I may be jumping the gun a little here, but there have been ripe apples falling off the trees between here and the Redeau river for weeks, so even if the crab apples aren’t quite (quite) ready to be picked by the grocery-bag-full yet (I will be testing this theory tomorrow, while doing The Laundry across from a bunch of city trees, so we’ll see) I’m going to go ahead and call this one Apple Moon.
 
I pulled a LOT of quack grass (and some crab grass) out of the raised beds today. Also, gave the bolting mustard and icicle radishes a bit of a hair cut. I want the seeds, but I also want the volunteer cherry tomatoes and the kale (or is it collards?) and chard to have some breathing room and light access. So a lot of it is now drying (like hay? Ish?) on a bed of as-yet-unflowered new dandelion growth in the hopes that it dries down before I chuck it in my compost heap.
For my efforts, I managed to find one (1) beautifully ripe yellow cherry tomato and one (1) undersized striped zucchini. (I also harvested a very, very woody icicle radish which I slivered – along with shredding the more delicate greens – and added to my current batch of “wild” (ish) fermented veggies.
It’s a start.
 
The veggie ferment, btw, is now in the fridge. It was smelling Not Great – as in “smells like saurkraut is supposed to smell but… also with an over-layer of Ewwwwww” – and putting it in a cooler environment will help the Good Bacteria take over from the not-so-great bacteria in a timely fashion.
 
I’ve got four at-home days coming up, and my plans include doing laundry (finally!), harvesting crab apples and/or heirloom red-fleshed apples (hopefully! If successful: also making crab apple jelly and/or apple butter), setting up a new batch of yoghurt in the instant pot, and digging a lot of sunchokes out of the other raised bed (Thanks, helpful squirrels! I so appreciate the way you replanted literally ALL of those…) with an eye to pickling them in big chunks with some garlic, ginger, and mustard seeds. Maybe some bird chilies as well.
We’ll see how this actually goes though, as the week progresses. I’ve got poetry to submit, word-counts (novel) and further poetry to write, and a couple of things to mend as well, so. We’ll do what we can.
 
I’ve run into a bit of a problem with the yoghurt. I’m not sure if I’m trying to culture too much milk with only half a cup of starter, or if I’m not mixing the starter in well enough, or if I’m over-heating the milk initially, or if I’m waiting too long to transfer the yoghurt to the fridge (unlikely), but… I’m winding up with “thick milk + lumpy bits” rather than the relatively smooth, definitely cultured-all-the-way-through yoghurt that I was initially getting. I’ll take a look around the internet and see what’s what, but if anyone reading this is recognizing the problem and knows how to solve it, do feel free to leave me a comment on the subject.
 
My sourdough bread is… getting more like the kind of bread I want it to be. Which is a good sign. It’s still not as dry as I’d like it to be… I’m not sure if that means I need to cook it for longer, or let it rise in the fridge over night (my current suspicion is the latter), but things went relatively well the last time I made bread, and I didn’t use any “booster yeast” (1/2 tsp of bread yeast added to the initial sponge), so that’s a good sign.
 
My wife and I are going to visit the Twist Fiber Festival in Saint-André-Avellin next weekend. There will be demos. There will be a food tent. There will be art exhibits. There will be a “mini farm” (which… is that like a petting zoo? Or an animal expo? I have no idea, but I’m looking forward to finding out). There will also be vendors and pay-to-register workshops, which I will be avoiding because I have very little cash but a HUGE yarn stash (by my standards) AND access to youtube tutorials. But the plan is, in addition to taking a day-trip, to pick up some manure compost (and maybe some bagged mulch?) and cart it all home where it will sit and do nothing until the fall.
 
My wife and I were chatting about the garden this morning. About how the food forests that I day-dream about are honestly waaaaaaaaaaaaaaaaaay beyond my current scope. My approach to gardening is mostly to ask “What grows here anyway?” and try to make the most of it, coupled with an attempt at planting things so heavily that the plants I want (like rainbow chard or “dazzling blue” flat-leaf kale or zucchini or winter squash or tomatoes, or, or, or…) overpower and shade out the plants I don’t (quack grass, crab grass… actually, that’s about it).
And that technique isn’t really working right now. So I’m starting (and ending up super out of breath… not a good sign) to weed my raised beds a little more intensively, in the hopes of preventing another wild-grass take-over of my food-growing spaces. Here’s hoping I manage to do some good.
 
Oh. I did, indeed, try mixing up a batch of rhubarb wine. Specifically, I took half a batch of my ginger beer, added 2C frozen diced rhubarb, and 1/2 tsp of bread yeast, plus some honey, and let it go for a couple of weeks. Just yesterday I racked it (sort of) and topped it up with a handful of chokecherries (that I mashed and pitted) plus honey, pomegranate molasses, some water, and 1/4 tsp more yeast. I figure I’ll let that sit for another week or so, and then rack it again and shove it into the back of the fridge to age (“age”) for a while. Based on the smell, I’m expecting something that tastes predominantly ginger-y but with lots of fruity undertones. Fingers crossed!
 
On the astrological front. It’s Leo Season. Everybody’s going “Look at me! Look at me!” on some level. Lammas, the first harvest, was a little over a week ago (or about two weeks ago, if you’re doing the lunar version), the nights are getting longer, though the days are still long (and hot), and Eclipse Season is in full swing.
The thing about quarter/cross-quarter days is that, because they happen roughly six weeks apart, they make for good points of reflection.
Liz Worth, who tends to talk about Eclipse Cycles – the multi-year dovetailing of eclipses that chase each other across any specific two signs at opposite points on the zodiac wheel (when the sun, and therefore the new moon, are in one sign, the full moon will be in the other) – recently brought up that Leo and Aquarius are both very creative signs, but that they’re creative in different ways. That Leo wants self-expression and the spotlight (freedom TO), but that Aquarius wants freedom FROM old habits/behaviours/rules that don’t apply or that hold them back. Maybe it’s no surprise that having eclipse energy (transformation a-go-go) in both of these signs, one of-which overlays Imbolg (a time of germination, stretching, hopefulness, and hidden/underground changes) and one that overlays Lammas (a time of reaping what you’ve sown, but also a time for sowing a second crop of short-season, cold-weather-loving seeds. In other words: Building new plans and projects in places where you’ve already seen some results), means feeling the push to make things (changes, projects, splashes) happen in your life.
 
What were you starting to work towards back in February? Now’s a good time to check in with where those projects are at. What kind of results have you been seeing? What do you need to turn under vs what do you need to tend better? What can you build from here-on-in before the Last Harvest at Samhain spins us back into the Root Time of resting and dreaming underground?
Liz suggests the intention/affirmation of “I am ready for my next step”, and offers a related tarot spread to figure out what that might be (it’s at the link, above).
 
Horoscope-wise: Jessica Lanyadoo, over at Hoodwitch, informs me that “There is strength in your willingness to move slowly and with intention, Scorpio”, and reminds me not to rush those changes unless I actually want to haul the same old garbage along with me into my next stages (which… not so much). On a related note, Chani offers this affirmation-scope: “What I am beginning now will grow over the next six months. I confidently pour my energy into what I want to bloom and become. I spend time developing the projects that most reflect my values.” Miriam, courtesy of Radical Tarot’s Tarotscopes, offers this bit of (awkwardly on-the-nose…) encouragement to Scorpios like me:

Oh Scorpio, it’s been a torrential few months. You seemed to be pulled back, dragged through the past, reminded of hurts and anger from several years removed. But even just the past few days have found you realizing that this was more a bow-and-arrow situation, necessary tension building to propel you further than ever before, quite specifically in the direction of hitting the mark where it comes to your passion. […] The magic is in your hands, and pushing past your need to pull away and be secretive will really allow all of this to spark, catch, and take blaze with truly dazzling effects!

 
Which I guess brings me to my Tarot Card Meditation:

The Lovers - Tarot of the Silicon Dawn (Egypt Urnash): Three colourful, femme sweethearts circle each other, laughing and playful together.

The Lovers – Tarot of the Silicon Dawn (Egypt Urnash)
Three colourful, femme sweethearts circle each other, laughing and playful together.


 
On top of being explicitly queer (both in the art and in the write-up), this is one of the most marvelously, deliberately polyamourous Lovers cards I’ve had the pleasure of seeing. I’m delighted to have drawn it for today’s meditation.
It is – as I’m finding a lot of these meditation random-draws are – remarkably relevant to current personal events, and also to that tarotscope from Miriam.
I pulled the card reversed – so this is about me and how I related to lovers-type situations. My relationship with my own desire. My relationship with my own sexuality. My ability to give myself permission to want, and ask for, and experience pleasure when there are other people involved.
I can’t help wondering how deeply this relates to the draw I did when Rampion Moon was full, about creatively engaging in my web of relationships by being willing to take some risks.
 
~*~
 
Movement: Hours of walking, some week-yanking (read: squating for 15 minutes at a time… urgh), but not much else. Plans for later this week to go apple picking in the neighbourhood and out near Mud Lake.
 
Attention: Totally absorbed by my friend’s recently-launched debut novel. Also paying attention to what veggies and fruits I can forage, harvest, and/or buy on-the-cheap-because-in-season. Brought home 3kg each zucchini and roma tomatoes, most-of-which will end up in the freezer, one way or another, for use in stews and pastas over winter.
 
Gratitude: Grateful for the rain that is still falling. For running water and a neighbour who lets me use her hose. Also grateful that said neighbour periodically hands us bags of snap beans or whole fuzzy melons from her much-more-prolific-than-ours garden. Grateful that I know what wild greens I can eat. Grateful for the apple trees that grow across from my laundromat. Grateful for upcoming work that has not been canceled (I had a bit of a scare last Friday but, while my next long-ish office booking has been shortened, I’m only losing two days, which is a BIG relief!). Grateful for a wife who loves me, and says so often. For a metamour who brings us corn on the cob and coconut oil and lends us her car so that her girlfriend (aka my wife) and I can go on day-trips together. Grateful for a second radish crop. For thriving rainbow chard (at last!). For my first home-grown zucchini EVAR and for the first tiny cherry tomato of my year.
 
Inspiration: The above-mentioned debut novel, and the woman who wrote it <3. A rejection letter from a paid market that was, none the less, very encouraging. My wife, who is quite the bad-ass and an astonishing wiz at fixing unfamiliar analogue machinery.
 
Creation: Making some progress on the spite-novel (aiming to make some more progress this Wednesday) and also on the knitted tank top. Made a batch of offering-candles today (beeswax + lard. We’ll see how they do). Plans to make some super-dangling rainbow earrings over the next few days as well.
 
 
Cheers,
Meliad.

Full Moon – Rampion Moon Crests (Lunar Eclipse)

Photo by Tomasz Sienicki Via Wiki Media Commons Heavy rainfall on a suburban street. There are mixed coniferous and deciduous trees in the foreground.

Photo by Tomasz Sienicki
Via Wiki Media Commons
Heavy rainfall on a suburban street. There are mixed coniferous and deciduous trees in the foreground.


 
The rains came back! 😀
The temperatures haven’t been quite as astonishingly high and we’ve been getting a little (and sometimes a LOT) of rain most nights, and some days, for the past week.
I hope this continues.
August (coming fast) has historically been thunderstorm season in these parts, and we sure do need them right now.
It’s kind of amazing to watch the second crop of radishes germinate, and the dandelions starting to put out new leaves.
I reseeded my greens bed with rainbow chard, collards, and Tuscan kale, in the hopes of filling in a few empty patches with greens I can throw in my freezer.
The chard that’s been struggling for the past month seems to be doing a little better in the cooler temperatures and regular rains. (I water the garden every day, but ten minutes with a hose is NOTHING like four hours of the entire sky dumping water on you). The soil in my raised beds is still pretty dry below the surface. One of my goals, this autumn, is – after the frost kills everything off, but before the ground is frozen – is to dig a lot of organic matter (like dried up veggie stalks and straw, but also manure compost if I’m able to find some) but, ideally also a lot of absorbent cotton rags (like threadbare old tank tops, for example) way down deep to help retain water in what is still some pretty depleted soil.
I mean… good luck with that, person with back problems who can’t deal with squatting for more than two minutes at a time, but that’s the goal.
In the mean time, I’ve been harvesting mostly-wild leafy greens – purslane, sow thistle, lamb’s quarters, and wild grape mostly – from the back yard and the surrounding neighbourhood and turning them into “wild sour kraut”, which I put on sandwiches and mix into soups.
 
Today I pulled up a bunch of icicle radish (some with nice root, but mostly just for the greens) plus some sow thistle, and I’ll be adding that to my current veggie ferment, which is mostly wild grape leaves (currently the biggest leaves available,which is why). It’ll be a nice, crunchy one, but also a bit more tannic than usual.
I’ve been (buying and) freezing zucchini for a month or so, too, which is nice.
I have to tell you. I know Michael Pollan has some Problems[1], but every time I read one of his books, it does make me think about what kind of food I’m growing (or not), cooking, and eating, and that what I want to be dishing up – stews, pot roasts, and braises heavily studded with winter squash, mushroom, sturdy cooking greens, and garden herbs; pasta dishes bright with chard, young (not nearly so bitter) wild greens, yellow summer squash, cherry tomatoes, and crow garlic; strata baked from sourdough bread, heavily drained labneh (yoghurt cheese), sliced apples or pears, and eggs from ethically-cared-for hens (I wish) – isn’t quite where I’m at yet, even if I’m close.
Basically, I think I need to double the amount of veggies I cook in a given dish, or else cook more than one dish worth of veggies – doing a tomato-cucumber salad to go with the pasta or the pilaf, or steaming some broccoli or winter squash to go with the carrots, potatoes, and cabbage that were cooked in the same pot as the pork and barley.
I admit that the thought of buying substantially more veggies – even frozen ones, which are generally less expensive than fresh – is daunting. But I think it will be better for us, over all, if I can make it happen.
 
I’ve spent most of last week modeling for a five-day oil painting course. It was really nice, and was enough hours that I was able to top up the rent for August, but I’m very glad to be getting my “weekend” now that it’s Monday.
Plans for today include writing this blog post, steaming some zucchini, finally making some candle offerings to my gods and ancestors (those candles are now lit, and I’m quite happy about it), getting a few more greens into the fermentation crock to pickle, and finishing reading that latest food theory book.
It’s going to be an easy day. I hope.
 
I’ve been thinking about ancestors lately.
In part because I’ve been watching half a dozen or so people trying to paint pictures of me, and I see the parts of my face -reflected in their paintings – that come from my various parents, grandparents, and generations further back.In part because I’ve been reading In Defense of Food and the part of what that books says is that “food” is something your more distant ancestors would recognize as such[3].
Cooking with barley rather than rice (not exclusively, granted). Trying to grow my own “kale yard” (which was what the Scotish folks allegedly called the household veggie garden, ’round about the 1600s when we were eating a LOT of wild foods as well) and forage a lot of urban greens[4], is stuff that my ancestors have done. Up until pretty recently (my mom grew up dairy farming; my dad, while he grew up wealthy, also grew up rural and did a lot of fishing for meals). I’m a much worse angler than I thought I’d be (based entirely on childhood fishing trips), but I’m theoretically getting better at gardening and foraging and fermenting, and I’ve been making really good jam and relish for years. And all of this stuff is Family Stuff. My grandparents (my mom’s parents) saw a former garden of mine – something like 13-14 years ago, in a much different part of town – and they were so happy to see me growing food of my own. I’m proud of it, when I’m able to manage to do it, and part of why is because it’s something I learned from them to value and also do.
 
Tarot of the Silicon Dawn (Egypt Urnash) Left = Three of Water (A trio of intergalactic snake people, entwined and having a jolly good time together). Right = Eight of Fire (A fire-haired video game character pitching a flaming pentacle at the viewer while gaining extra hit points).

Tarot of the Silicon Dawn
(Egypt Urnash)
Left = Three of Water (A trio of intergalactic snake people, entwined and having a jolly good time together).
Right = Eight of Fire (A fire-haired video game character pitching a flaming pentacle at the viewer while gaining extra hit points).


 
I drew two cards for my Tarot Card Meditation. The first by just flipping over the shuffled deck and seeing what was on the bottom, and the second by cutting the (now upside down) deck at random and seeing what it “opened” to.
Who I need to be? The Three of Water
Abundance. Pleasure. Love overflowing. (Egypt Urnash).
Discover pockets of joy and comradery. Reconnect with your happiest safe haven. Find peace amid chaos. (Cristy C. Road).
How I need to be the three of water? The Eight of Fire
Courage. Boldness. You’ve got the power-up and some extra lives to experiment with. (Egypt Urnash).
Ignite your passion as you heal with laughter, yelling, song, and dance. (Cristy C. Road).
Who I need to be is an active participant in my web of relationships.
How I need to be that, or maybe what I need to do (action-wise) in order to be that, is creatively engaged and (surprise, surprise) willing to take some risks.
 
Discover pockets of joy and connection. Heal with laughter and song and dance. I kind of feel like this – appropriately, perhaps – relates to the card I drew at the New Moon, which suggested that I needed to get the heck out of my funk, reconnect with my sweetheart(s), and re-engage with joy, instead of staying camped out on the Planes of Desolation and Preemptive Disappointment.
This is like that. Creative engagement and some emotional (uh… I assume?) risks are both necessary for connection with other people, especially if you’re me.
 
~*~
 
Movement: You wouldn’t think sitting still for six hours a day, all week, would be such a strain on your neck and shoulders, but there it is. However! The studio was a ~45 minute walk from the house, so I got in a good hour-and-a-half walk every day, which is nice. Totally skipped going dancing on Saturday, though, due to the 7am alarm clock I’ve been dealing with all week.
 
Attention: Watching the water levels in the garden, the heavy clouds and whether or not they’re likely to spill. Whether or not there are puddles (or even wet pavement) when I get up in the morning. Watching for signs of recovery and new growth in the garden.
 
Gratitude: Grateful for rain. For enough modeling hours to cover the rent. For knowing how to find & harvest leafy greens and fruit (chokecherries, early apples) somewhere other than a grocery store. For libraries. For coming home to clean dishes last night. For a wife who misses me and makes me smile. ❤
 
Inspiration: Watching people learning to mix bright colours into skin tones and figuring out how to make a 2D picture look like a 3D form using lighter and darker shades. That’s pretty cool, and I kind of want to try painting a picture of an egg now. >.>
 
Creation: Remarkably little. I’ve made some progress on my knitted cotton tank top, and have written a few thousand words in my Spite Novel, but that’s about it.
 
 
TTFN,
Meliad.
 
 
[1] Specifically, he’s a fairly wealthy man, born in the mid-1950s, who lives in an area where you can grow/buy fresh local veggies 100% of the year, and he’s writing for people who are in more or less the same demographic (not actually bad, in and of itself), even if they aren’t in the same part of the world. He has some spots where his understanding of the culture he’s writing in and for gets a little willfully spotty, particularly around the idea of who is most likely to be taking on the extra 2+ hours per day of meal prep that his particular dietary/ethical suggestions require, and what gender they will most likely be. Just because Michael – as a freelance writing who often works from home – does most of the cooking at his place, and has a job that allows him to do so by interspersing those two hours in and around the rest of what he’s doing on a given day… doesn’t mean that’s how it goes in most households in the demographic he’s writing for, let alone, say, Millennials and Gen-Xers, in their 30s and 40s, who are more likely to be “spending less than 10% of their income on food” because they are spending 40%-50% of it on housing[2], and still have to come up with a way to pay for those pesky utilities (y’know, like heat) and crushing student loans while working unstable gig-economy and low-waged service-industry jobs.
His writing doesn’t exist in a vacuum, and sometimes he writes as though it does.
 
[2] In our case, it’s more like 65%, if you were wondering.
 
[3] Which is not stopping me from buying freezer pizza, ice cream, chocolate bars, frozen berry punch from concentrate, or tinned mushroom soup, I’ll have you know.
 
[4] Which tend to be invasive plants brought by my colonizing ancestors, see in particular: rampion and garlic mustard, but also plantain, purslane, dandelions, crow garlic, and lambs quarters.

Fermentation Elation – A Productive Home Post

So! Erica, over at NWedible, is doing a Productive Home Weekly Report thing, and has invited people to chime in with their own productivity reports.
I’m… not totally fussed about tracking productivity. It feels a bit like giving myself a performance review. BUT, if I think of it as an opportunity to brag about the awesome-fun-cool stuff I’ve been doing/planting/harvesting/cooking/baking/canning/fermenting/etc chez moi that I’m really excited about… it gets a whole lot easier.
So here we go.
 
There’s been almost no rain for the past month, which is not a great situation. The garden is looking pretty crispy, even in the back yard where I’ve been watering every day. Also, I’ve come to the conclusion that my soil is depleted enough that it needs some major-by-my-standards remediation. Meaning that – when the heat breaks, and provided I’ve got a spare $20 kicking around – I’m going to try seeding the non-garden parts of the yard with white clover in an effort to at least get some nitrogen back into the ground.
But, for now, I’m relying on my garden for herbs, greens (mostly “weed” greens), and rhubarb. Which is about as productive as it’s able to be right now.
As seen in earlier posts, I’ve been out collecting service berries (see below), as well as wild greens that don’t grow in my yard. But most of the productivity at our home is happening inside the house.
 

 
Inside the house, things are going quite well:
Earlier today, I blanched a bunch of grocery store zucchini (there are another 8 or so in the fridge yet to do) and put them in the freezer, in a silicone muffin tray. I also froze (on a cookie sheet) the last of the service berries, and transferred the latest batch of my fermented wild greens (a litre and a half!) to the fridge, in mason jars. Oh, and I re-bottled the cider that I started fermenting at Winter Solstice.
I put it back in the plastic jug, with a little more bread yeast and some maple syrup for food, to do a technically-third ferment, because it turned out VERY dry and VERY still, and I wanted something fizzier and a little bit sweeter to bring to my mom’s tonight.
Which, I guess, brings me to: I’ve been making booze.
Cider, see above, but also I started a batch of honey-wine a couple of weeks ago, just after Summer Solstice (as seems quite appropriate) and, while it’s a little more ginger-y and a lot less service-berry-y and rose-petal-y than I had been aiming for, it does smell like something I would actually want to drink. So I’m calling it a win. (Here’s hoping it still smells that good after it’s had six months to age in the back of the fridge). I also made ginger beer, which is marvelously fizzy, and which I’ve been drinking heaps of in the hopes of scaring off the sore throat I woke up with this morning. (Seriously… My body’s been kind of a weird barometer these past few months, so I’m hoping this is due to a major pressure change in the night, and not to me getting sick, and that we’re actually going to get some solid, steady rain. Which we badly need!)
I’m thinking I’m going to try making rhubarb country wine – maybe even rhubarb-chokecherry country wine – in another couple of weeks, around Lammas. My goal is to put up a bunch of tasty drinks that I can serve at my Winter Solstice party at the end of the year. 😉
 
In other fermentation news (apparently this is A Thing in my house, now): I’ve made two batches of sour dough bread. I’m still working out the slightly trial-and-error (in my case) process of figuring out how long to cook the stuff, but I’m thinking that third time will be the charm, and cooking it for about an hour and a half should result in some good, tasty, fully-cooked bread that is also easy to cut with a normal bread knife. (I over-baked it and ended up with a very thick crust which, sure, my wife thinks is great, but which I find tricky to do for stuff like sandwiches).
 
Anyway.
Right now? Right now, I’m preparing to do my first experiment in home-dyeing.
I’ve got black beans (which, in theory, will give me a nice blue) soaking on the counter and, on a shelf, I’ve got an old plastic ice cream bucket filled with a mix of water, vinegar, and shredded aluminum foil, in which I am soaking a cotton crop top that I’d like to make bluer than it currently is. (Currently, it’s a kind of faded, greenish pastel turquoise which, while okay, is not ideal).
In theory (in theory) the vinegar will leach some of the aluminum into the water and will mordant the cotton (the vinegar doesn’t really work as a colour fixative for plant fibres, though, I need to use salt for that) so that it will better take up the eventual dye, giving me both a more even AND deeper colour of blue. No idea if it’ll work, but it’s (probably) not going to hurt, so I’m giving it a go.
 
Oh. And I’m knitting a tank top. This is old news, but I’m starting to do the cabling (for shaping) and am knitting in the round and, while it doesn’t look like a shirt (or even a tube) just yet, it’s much closer to being a shirt than it was even ten days ago, so I’m happy about that.
 
 
TTFN,
Meliad the Birch Maiden.

I’m Almost Forty – A (not so) “Productive Home” Post

If you’re wondering why I picked that title, it’s because I’m turning 38 this Tuesday. Now You Know.
 
Anyway.
Erica, over at NWedible, is doing a Productive Home Weekly Report thing, and has invited people to chime in with their own productivity reports.
I’m… not totally fussed about tracking productivity. It feels a bit like giving myself a performance review. BUT, if I think of it as an opportunity to brag about the awesome-fun-cool stuff I’ve been doing/planting/harvesting/cooking/baking/canning/fermenting/etc chez moi that I’m really excited about… it gets a whole lot easier.
So here we go.
 
As you may have noticed (or not) I haven’t done one of these since, oh, mid-July. I haven’t been hugely productive on the home-front in the intervening almost-four months.
I put my kefir grains in the fridge, in a pint jar of cream, to slow them down because I finally admitted to myself that I don’t love my home-made dairy kefir and, while it’s good when it’s thick enough to use as a sour-cream substitute in baking, it’s mostly a lot runnier and I just wasn’t going through a litre of the stuff every 4-7 days so… I’ve put it into hibernation mode and am hoping that the slower pace will let me keep feeding it (rather than letting it get over-fermented, moldy, or infested with fruit-flies… all of which have happened over the past summer) without getting “overwhelmed”.
I haven’t made bread (or much other baking) from scratch in a long time, either. I think I made cookies a couple of times, and that’s about it.
I… oh, heaven and earth, I think it’s actually snowing outside. O.O
 
Okay.
So you wanna know what I have done?
I pulled in as many green tomatoes as I could swing (a couple of weeks ago, when frost started threatening), and TODAY I dug up my jerusalem artichokes (as’kebwan’), which are now sitting in a full (if small-sized – ~2 gallons) recycling bin on my kitchen counter, waiting to be washed, blanched and frozen (that’s tomorrow’s job).
 
I put up something like 2 dozen pints of crushed tomatoes (Labour Day weekend, or there-abouts). Made choke-cherry curd, choke-cherry relish, and goblin fruit jam (also heavy on the choke cherries, big surprise).
 
I packed all the Supplies from Unholy Harvest into rubbermaid bins (which my wife then moved to the basement – hurrah, I have my main floor back and it feels so good), which was a good thing because our basement got 5″ of water in it during a big rainstorm earlier this week. (It’s fine. It’s a concrete floor on top of limestone, so the water just seeps in, no sewer contamination involved, thank goodness. And my lovely wife got the sump pump running in short order, so everything’s dried out pretty well).
 
I spent a canning day with a friend in Gatineau, making strawberry-rhubarb jam (last weekend, or maybe the weekend before?) while also pressure-canning eight pints of chick peas (my first time using a pressure canner, and I suspect I’m hooked. Looking into a membership at the Ottawa Tool Library so I can borrow the one they have on the shelves and do this multiple times per year).
 
I started a couple of new knitting projects this week as well. The first is a “safety shawl” (neon pink and pale turquoise stripes, the turquoise is going to have glow-in-the-dark beads looped into it) for walking after dark in Winter. The goal is to speedy-knit this using big needles and twisted (double-wrapped) stitches, so that I can have it done before next New Moon. The second is a cotton tank top. Which starts out looking like a really skinny cotton scarf and gets built upon from there. That one’s not the priority project, but I’m still excited about it.
 
Beyond that? Lighting my altars, making offerings at Samhain (and finally freaking switching the wreath on my door to “autumn leaves” instead of “tulips and lilacs”…), working on glamour magic stuff, getting a bit back into the swing of doing Fabulous Friday Dinners. Checking in with a lot of people. Re-homing furniture and small appliances to people setting up new places. Having breakfast with my mom. All sorts of stuff.
 
Anyway. My lovely wife is home, so it’s time to throw some dinner (left-over braised chicken thighs with root veggies, dried cranberries, and garden kale) in the oven to heat up, so off I go. 🙂
 
 
– TTFN,
– Meliad the Birch Maiden.

New Moon – Frost Moon Begins (Scorpio Season)

Hey, kittens,
 
Apple Moon crested just as Unholy Harvest was kicking off, and now it’s two weeks later and here we are. Over thanksgiving weekend, I was part of a Leather Covering Ceremony, hosted a bunch of lovely out-of-town guests, had a long heart-to-heart with a friend from south of the border, and (wait for it) baked two turkeys. One of them, I striped entirely for parts, and the other (while some pieces are now in the freezer as well) has been supplying our dinners with protein since it came out of the oven. Cash allowing, I’m going to do this again in late December, because having some pre-cooked, pre-shredded/diced critter in the freezer has saved us a LOT of trouble when everyone is hungry, including the cook, and there’s not a lot of time or brains to pull something filling together.
 
Right now, the bones of those two turkeys, plus a couple of chicken carcasses and – I think – maybe a ham bone(?), are simmering on the stove to make what I hope will be an excellent, thick stock. I’ve also got my steamer full of diced eggplant (going in the freezer) and a bowl of green tomatoes waiting to be turned into chutney. (There was a rumour that the temperature was dropping to -3C last night, so I pulled all my tomato vines down. It doesn’t look like we got a real frost, BUT I don’t mind being that much closer to having the garden put to bed, so).
 
I had a bit of a zucchini emergency. Not the kind where you have too many and need to foist them off on your friends (alas! One day!) but the kind where you (meaning I) stock up on late-season summer squash just before the house-guests descend upon you (me), and then ignore them for two weeks, having left them on a shelf in their grocery bag, rather than putting them in your (my) already over-stuffed fridge. >.>
Four zucchini rotten enough to be poured into the compost heap.
Granted, four yellow summer squash are just fine, and all of the eggplant and garlic in the same bag is salvageable. BUT that’s why I’m freezing one-cup portions of blanched, diced eggplant right now, and making pickled garlic in the next 24 hours.
 
In less great news: I did not get the job I applied for. I was apparently a strong candidate, which is good to hear, but not the best fit. I’ll live. And, with any luck, something better will come along quickly. But right now – between the supply back-up at the harness factory and the teachers’ strike at Algonquin – my employment front is looking a little bit sparse. So, fingers crossed that the phone starts ringing soon. At least I picked up a new reception client, which is helping! 🙂
 
On the more Woo end of things:
I finally picked up candles!
I stopped making beeswax candles …a while… ago, because my wax-melting pot has a teflon coating, and teflon off-gasses something that will kill birds. And we have four little birds in our house, and I want them happy and alive. So no more candle-making until I find myself a cheap and serviceable steel pot with a spout.
I’ve been filling my candle tins with oil, most recently (I’ve also used bacon grease), but find that it tends to set off the smoke alarm. SO! I got a bag of big tealights that should do the trick in the mean time, and my gods will be a little bit better fed.
 
As I said in the subject-heading for this post, it’s Scorpio Season – or will be as of Sunday (though the new moon is, itself, moving from Libra into Scorpio this coming Thursday, and both Mercury and Jupiter are dipping into it already).
Chani suggests that this lunar cycle is a good time to “shake loose from our lives what keeps us out of balance” and urges us to “stay with the desires that may have been tucked away for fear of being judged, rejected or abandoned”.
Her horoscopes for me say:
Rising: “Creativity is its own reward. It is no means to an end. It is the entire journey.”
Moon: “I take the invitation to understand myself in new ways, envisioning new possibilities for my own resilience. Envisioning a new way of understanding how to utilize all have been given. Envisioning inventive ways in which to get my needs met. Meeting myself where I am at.”
Sun: “I know that parting with the past is a process. I know that taking steps forward sometimes means I need to revisit what has held me back. I know that revelations take time to adjust to. New feelings need time to connect to. Learning what to do with what awakens within me is an ongoing practice. I’m allowed to be learning.”
 
Liz Worth suggests that we “use this New Moon to set an intention for kindness and compassion, but try to turn it on yourself first”, and offers a tarot spread on the subject of balance and honesty.
…Which I haven’t done, but which might be a good idea. That said, I HAVE been playing with my Silicon Dawn tarot, trying to get to know it a bit (it’s one of the Weird Decks that has a bunch of extra cards and has switched some of the elements around) while also trying to sort out, well, problems I’m not sure how to solve (nothing major, just… unfamiliar territory). I’m enjoying the deck.
 
~*~
 
Movement: A lot of walking. A lot of walking in heels (not even very high heels) resulting in my hip and lower back being more than a little annoyed at me. None the less, looking forward to dancing on Saturday night. Also looking into the (slim) possibility of snagging a pool membership for the local community center, so that I can hit up the hot tub on the regular and do some low-impact exercise while it’s cold.
 
Attention: Strictly speaking, I’m not paying as much attention as I should be. I’ve been cleaning out old (expired) supplies today, clearing out rotten food from the kitchen, and generally trying to get on top of the mess of my house… and it’s not going well. It seems like I’m knocking something over or otherwise getting things a bit messy every time I turn around.
 
Gratitude: The unexpected tax refund that will cover our November rent. My wife (just generally). My wife telling me she’s nuts about me and reminding me that kindness is a decision that someone makes, it’s not just something that people do auto-magically, and that she knows I make that decision consistently (which was really good to hear). Friends who bring me squash soup and home-made lasagna, or chocolate and fancy cheese from far-flung locals. Friends who tell me I make them feel welcome, or that I’m really dedicated, or that I make the world a better place. Hot baths. A functional furnace. Neighbours who bring me vegetables. The local sex shop that (re!) stocks my chapbooks. Chocolate with sea salt. Small good things every day. ❤
 
Inspiration: Right now? Not tonnes. Though I’m still using astrology, tarot, and the wheel of the year to inform my poetry. I’m looking forward to hitting up a local reading series tomorrow night, so that I can try performing my work again (first time in TWO YEARS!) and see… how people feel about it. How I feel about it. Fingers crossed my stuff goes over well!
 
Creation: Still working on my femme glosa project. Also composing non-glosa formal poems (a sonnet and ghazal, so far) with the intention of submitting them to a magazine at the end of the year. Plus all this canning that I’m doing at the moment. >.>