Posts Tagged ‘autumn’

Social Capital Owl

Tuesday, October 20th, 2009

punkin head 001

Have you read “Bowling Alone”? I’ve had to. And for all the precious white-man’s-nostalgia that fills hundreds of pages of that book and many others, social capital has never been a positive aspect of society for me. The people who yearn for the days when everyone in town knew their middle name were never teenagers in that town. They never had their first boy or their first drunk obsessively reviewed and painstakingly remembered by the entire populace.  None of those people (I’m looking at you, Dr. Putnam) ever question why their ancestors, neck deep in social capital, gave it some distance as soon as they could move West. And they also leave out the fun stuff.

Five years ago I took down a few young spruce out by the road and left a tall stump, stripped of branches, to put up a birdhouse. Before I could get to that step someone came by and nailed a plastic owl – the kind you use to scare off pigeons from your gingerbread – to the top of the stump. Ever since anonymous owl-lovers have decorated the plastic statue for every holiday. Bunny ears are followed by patriotic bunting, then plastic harvest flowers from WalMart, a Halloween costume (the pirate get-up with miniature parrot was a nice touch) and finally a wreath, Santa hat and red glass ornaments that generally last until the bunny ears come round again. He wore a tiny mortarboard for our son’s high school graduation and occasionally dons sunglasses at the height of summer.

Last night I came home to find the owl wearing a pumpkin head, and tonight I went out and added the wig. If the VeggieTales made horror movies (and they should) this would be The Bride of Punkinhead.

When you have real social capital, you can collectively and anonymously make a joke. That’s probably the real test of the concept – can you decorate the local lawn art and not be charged with vandalism? If your neighbor came on your property for the express purpose of putting sunglasses on your owl, would you call it trespassing? If not, you’ve probably got a nice little block party in store. Load up on cider and call everybody  over – it’s a good thing.

Views I’m never going to paint

Thursday, October 15th, 2009

hydranga sept

This beautiful Hydranga grows in front of the office of a hotel on Rte. 3, about two feet from the busy highway on one side and the same distance from the roundabout on the other. All winter the plow trucks brush it by and dump sand and salt all over the little plot of grass it sits on. It never seems to be watered or cared for in the summer; they just mow the lawn around it and let it be.  No one prunes it or takes off the dead flower heads in the fall. Evidently hydrangaes love neglect.

I’ve admired this shrub for years and tried to draw it once or twice but I’ve failed miserably to bring across the sheer abundance of the blossoms, the fade from dark to bright on the individual flower heads as well as en masse and the strength of the branches underneath that carpet of foliage. It is now firmly in the category of “things I’m never going to paint”.

Garden retrospective

Friday, October 9th, 2009

I’m moving files to our new media server tonight and sampling folders from every season – every incidental piece of subject matter. There are houses, rural roads, weird trees, thousands of plants, frogs, fungi, and boats of all types, whatever caught my eye. What a difference a digital camera makes – I was never this spendthrift with film.

So we start in February. 2009 saw tremendous snow accumulations, especially for this area, normally too close to the ocean for 5′ of base.

incidental garden 3

Eventually the snow melts and the alpine garden blooms, low and sturdy, in a multitude of textures and variations of the color green.

incidental garden 1

Eventually July comes around and digitalis and Maltese Cross grow tall in the garden by the boat building.

indicental garden 2

Tonight it’s 50 degrees and raining as we head toward the huge local holiday observance of All Hallows Eve, but I have documented evidence that the garden was once lovely, soft and green.

Our Hardy Ancestors II

Wednesday, October 7th, 2009

twin-lakes-68

You know what all these guys had in common? (Well, besides a gene pool and a fish dinner.)  They all liked cake. And, they all liked bacon. These “Hardy Ancestors” posts are dedicated to recipes that had their best days a lifetime ago, with my great-grandfather (an HA if there ever was one)  at the far left on the sofa. Days when food was abundant if you didn’t mind the lack of variety, and work was hard and long enough that you didn’t. And then there was dessert.

My father liked a “planned dessert”. I don’t think my mother had ever heard of such a thing growing up, but it was an ongoing topic of discussion at the dinner table all their married lives. A planned dessert implied something thought out and prepared long before the meal: apple pie, butterscotch layer cake or bread pudding studded with raisins and served with hard sauce. The category did not include ice cream, store-bought cookies or instant pudding. Occasionally there would be a recipe that would satisfy both husband and wife – the perfect blend of yin and yang for ingredients, formality and ease of preparation. I give you:

Cinnamon Bacon Sponge

1 egg, beaten, 1/2 C sugar, 1/2 C molasses, 1/4 C melted bacon fat, 1/2 C boiling water

1 tsp soda, 1 tsp cinnamon, 1/2 tsp salt, 1 and 1/8 C flour (a heaping cup)

Mix the bacon fat with the boiling water. Stir, and when slightly cooled add the egg and sugars. Add to the dry ingredients and mix well. Place into a greased 8 x 8 pan an bake 35 to 40 minutes at 350. Serve with whipped cream.

I like to add chopped apples or raisins, and I use the pan drippings from our best pepper bacon for extra kick. Bon appetit!

Pesto

Monday, October 5th, 2009

Against all odds, we had a fairly good crop of basil this year. The wet spring set it back but the prolonged drought and intense heat in August made for bushy plants with bright green glossy leaves. I grow Genovese and sacred basil. They are markedly different plants, but a few leaves of basil o. in the Genovese makes for a smart, almost lemon accent. I also make incense of from the sacred basil; dried, crumbled and mixed in a paste of white beeswax to make small,  very potent cones.

So, the other night (just ahead of the freeze warning) I harvested all the plants at once and set out to make pesto for the winter.

pesto part I I don’t use pesticides and I’m in a fairly rural area so I don’t wash the leaves. I shake off the dust from our gravel road and rub the branches gently with a dish towel and they’re ready to go. If you do have to wash the plants, let them hang dry before continuing.

I make a huge batch of very plain pesto at the end of the season – basil, olive oil and sea salt – and pack it in to freezer jars. Later, as I use a jar in a recipe, I may add garlic, pine nuts, white wine vinegar, walnut oil, etc.

Use scissors to cut off the tough ends and blossoms. Dump the good parts into your food processor, add about 1/4 C olive oil and process until blended – but not yet pureed. Then add another batch of leaves, another 1/4 C of oil and some sea salt. Process until smooth, adding more oil if necessary. The processing time will vary based on the water content in the leaves and the amount of stems. You can do this in a blender, but it takes much longer and requires more oil. Pesto is actually the reason I have a food processor – I get along fine without a clothes dryer or a dishwasher, but I can’t make pesto without a Cuisinart.

pesto 2It should look like this, and smell divine. You can be very ’70’s about this and freeze it in ice cube trays (pop the cubes out as soon as they are frozen and seal them in a plastic bag to avoid drying). I like to use the freezer jars from Ball. They’re stackable in the freezer, the lids screw down tightly, they clean up well and I’ll like them even better when I find them made of recycled materials.

You’ll end up with an odd amount – too little to fill a jar. I suggest orrechiette (little ears) with chopped broccoli, Parmesan  and tons of pesto, and a little bit of crusty bread.  Just the thing after a long afternoon of putting food by.

When the frost is on the punkin

Wednesday, September 30th, 2009

. . .  and the fodder’s in the shock,
And you hear the kyouck and gobble of the struttin’ turkey-cock,
And the clackin’ of the guineys, and the cluckin’ of the hens,
And the rooster’s hallylooyer as he tiptoes on the fence;
O, it’s then the time a feller is a-feelin’ at his best,
With the risin’ sun to greet him from a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder’s in the shock.

They’s something kindo’ harty-like about the atmusfere
When the heat of summer’s over and the coolin’ fall is here—
Of course we miss the flowers, and the blossoms on the trees,
And the mumble of the hummin’-birds and buzzin’ of the bees;
But the air’s so appetizin’; and the landscape through the haze
Of a crisp and sunny morning of the airly autumn days
Is a pictur’ that no painter has the colorin’ to mock— 15
When the frost is on the punkin and the fodder’s in the shock.

The husky, rusty russel of the tossels of the corn,
And the raspin’ of the tangled leaves as golden as the morn;
The stubble in the furries—kindo’ lonesome-like, but still
A-preachin’ sermuns to us of the barns they growed to fill;
The strawstack in the medder, and the reaper in the shed;
The hosses in theyr stalls below—the clover overhead!—
O, it sets my hart a-clickin’ like the tickin’ of a clock,
When the frost is on the punkin and the fodder’s in the shock.

Then your apples all is gethered, and the ones a feller keeps
Is poured around the cellar-floor in red and yaller heaps;
And your cider-makin’s over, and your wimmern-folks is through
With theyr mince and apple-butter, and theyr souse and sausage too!…
I don’t know how to tell it—but ef such a thing could be
As the angels wantin’ boardin’, and they’d call around on me—
I’d want to ‘commodate ‘em—all the whole-indurin’ flock—
When the frost is on the punkin and the fodder’s in the shock.

James Whitcomb Riley. 1853–1916

punkin